Unbelievably Easy Seitan

Since returning from a year in Minneapolis, the Mock Duck Capital of North America, I have been in withdrawal from the wheat-gluten-based vegan protein.  I found some seitan at Whole Foods (different color/basically the same food), and it was great but expensive - $4 a package.  Seitan has the highest concentration of any vegan protein source, at about 22-23 grams per 100 calories.  (In contrast, tofu has about 9-12 grams of protein per serving.)  It's delicious (imho) and, it turns out, really easy to make.

For the boiling broth:
4 cups vegetable broth/bouillon
1 tablespoon soy sauce
2 teaspoons chopped garlic

For the seitan:
1 cup vegetable broth/bouillon (room temperature or cold)
1 cup wheat gluten
1 teaspoon garlic powder
1 teaspoon onion powder

Bring the broth (first mixture) to a boil in a large pot.  Mix the wheat gluten and spices together and add the cooler broth slowly, mixing until it forms a spongy dough.

Knead the dough for about a minute.  Reduce the boiling broth to a simmer (and this is apparently important, as putting the dough into rapidly boiling broth will make the seitan tougher). Pull or cut off pieces of about 2" x 1" and drop into the pot of broth.  Cook at a low boil/simmer for about an hour. 

Remove the pieces and use in a stir fry or any dish that calls for chicken or tofu.  They can be stored in the fridge in their own broth.  I've also stored it in the freezer, without the broth, and that seems to work fine.