5 cups water
6 1/2 ounces vital wheat gluten (about 1 3/4 cups)
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 cups water
3 tablespoons vegan beef bouillon (I use Better than Bouillon), divided
2 dashes soy sauce, divided
1. Fill a medium sized pot with 5 cups water (about 1/2 full), and set to boil as you mix the rest of the ingredients. In medium bowl, mix together the dry ingredients (gluten, onion powder, garlic powder).
2. In a microwave-safe bowl, heat up 1 1/2 cups water for about 90 seconds. Add 1/2 the bouillon and dash soy sauce and stir together. Make sure all the ingredients are dissolved and mixed together well before proceeding.
3. Add the liquid to the dry, and use a fork to stir it together. This will be a much wetter combination than other seitan recipes. It should begin to look like crumbles already and not a thick dough like most seitan.
4. By this time, hopefully the water is starting to boil. Add the rest of the bouillon, dash soy sauce, and the gluten mixture. Stir to mix it all up. As the water boils, you should see that small bits of the dough mixture swirl around as you stir it. If this is not the case, add more water and stir.
5. Lower the temperature to a simmer and cover. Check every 15 minutes or so to stir, scrape the sides, and make sure there is sufficient water (but not too much). For the last 10-15 minutes, leave the lid off to allow excess water to boil off.
Once you get the basic idea down, you can, of course, use different flavors/seasonings to suit your meal and individual taste. I used this particular combination for a shepherd's pie, but have used other sauces/seasonings to create things like taco filling, spaghetti sauce, sloppy joes, and more.
Source of recipe: I discovered this accidentally.