The best seitan recipe I've made. Works acceptably alone, or even better in chicken noodle/chicken rice soup or as bbq chicken. Tastes best if browned in some oil before using. If you're making soup, you can re-use the seitan boiling broth as its base.

Don't overtax your food processor's motor. You may need a new one if you make this recipe often....

To make a nice seitan, the broth must NOT be too hot. The technique below sets a "skin" first — otherwise you get seitan brains.

Makes 4 pounds, so you'll probably use it for 2-3 recipes. The weight/volume ratio is 2 c. shredded to 8 oz. weight. It freezes well after being pulled apart.

Ingredients Step
2 c. water
1 T. olive oil
2 t. apple cider vinegar
1½ t. salt (truly)
2 t. onion powder
1 t. garlic powder
½ t. pepper
⅛ t. turmeric (for color)		 Whiz together in food processor.
¼ c. nutritional yeast
½ c. pea protein powder (aka pea isolate aka pea flour — nothing but "yellow peas" on label)		 Process until smooth, about 30 seconds.
1½ c. vital wheat gluten Pulse in, until incorporated. Then process on low about 5 minutes. Give your motor a break as needed!
10 c. chicken-y vegetable broth (can stretch with water)
8 bay leaves		 Bring broth to a boil in a large pan.
4 9" double-layered squares of cheesecloth
twine		 Divide the dough into 4 pieces, trying not to overhandle it. Roll each into an 8-inch roll, fold in half, give a twist, and pull to 6-inches. Wrap in cheesecloth, snugly but not tightly, and tie with twine. If you have loose cheesecloths threads, try to keep them away from the seitan-touching edge. Leave a wee bit of slack in the wrap so the seitan can plump up (be able to pull the cheesecloth away by about ½ inch once wrapped). Let them rest until all bundles are prepared.
After the broth is at a low boil, lower the heat so it isn't boiling at all (but is still very hot). Add the seitan bundles, which will cause another drop in temperature. Bring the heat up slightly and let the seitan cook for 20 minutes in that hot broth without boiling. Then raise the heat to achieve a low boil, and let the seitan cook for 45 more minutes, lid ajar. Turn the bundles every ~15 minutes.
Turn off the heat. Cool completely in broth to room temperature, either on the stove or in a cool place. (Likely this takes an hour or more.)
Pull apart.

Source: Isa Chandra's Post Punk Kitchen