1 1/2 - 2 cups wheat gluten
1 teaspoon each crushed red peppers, pepper, onion powder, Cajun spice
3 tablespoons Soya sauce
2- 2 3/4 cups water
6 cups mushroom or veggie broth
1 1/2 - 2 cups chick pea flour
1/2 white onion, minced
2 bulbs minced garlic
2 tablespoons oil [not olive]
6-8 cups oil for deep frying
any other spices you might want to add
Mix wheat gluten with spices.
In separate dish mix Soya sauce and 1 to 1 1/2 cups water. Mix with the gluten mixture, adding more water or wheat gluten if needed.
In large pot, bring to boil the broth.
Meanwhile, form seitan into 1 inch by 1 inch balls, and add to boiling broth. Reduce heat and simmer covered for 30 minutes and uncovered for another 30 minutes [it does make a difference].
In separate dish mix chick pea flour with onion, garlic, oil and 1 to 1 1/4 cups water. Adding more flour or water if needed. Batter should be sticky but not thick.
After seitan is finished boiling, remove from broth and allow them to cool. Heat oil on high. Cover seitan in batter and carefully fry 4 to 6 balls at a time.