1. Stir gluten flour and water together, adding more water if necessary. You want a nice thick dough.
2. Knead to get the gluten elastic and squeeze out the excess water. (I do this right in the bowl I mixed it in, or a colander would work to drain off the water.)
3. Break in small pieces and simmer in vegetable broth at least 1/2 hour. The longer you knead and simmer the gluten, the tougher it will become, so you can pick your own texture.
This recipe is a lot simpler than the old-fashioned way!