In a large mixing bowl, mix together vital wheat gluten, salt, garlic and onion powder, smoked paprika and nutritional yeast.
1 cup vital wheat gluten flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons nutritional yeast, ½ teaspoon salt, ½ teaspoon smoked paprika
Add the tahini and broth and stir until you make a ball.
2 tablespoons tahini, ¾ cups vegetable broth
Knead the ball for 5 minutes. The longer you knead, the more chewy and dense it will get. Knead for 10 minutes if you want it to be more chewy and firm. Cut the dough into four even pieces and let it rest while your broth comes to a boil.
Get a large soup pot on the stove and add all of the ingredients from the "simmering broth" section. Bring to a boil then turn down to medium low. Add in the seitan pieces and gently crack the lid. Gently simmer for one hour.
6 cups water, 1 onion, 2 cloves garlic, 1 tablespoon vegetable bouillon paste, 2 tablespoons soy sauce
Make sure it doesn't boil because it will create pockets in the seitan. You want small, gentle bubbles. Check after 30 minutes and add more liquid if it lost too much.
After one hour, the seitan is ready to be used however you like. I love to keep it in a marinade in the fridge, until you're ready to cook it up. Seitan can be used any way you would cook chicken or beef. Cut it into pieces and fry it in a pan in some oil. After it's browned, add your favorite marinade.