Dry Mix:

• 2 cups pure gluten powder (instant gluten flour; vital wheat gluten)
• 1/2 cup full-fat soy flour or chickpea flour
• 1/2 cup nutritional yeast flakes
• 2 teaspoons onion powder
• 1 teaspoon garlic granules
• 1/4 teaspoon white pepper

Wet Mix:

• 12 ounces firm regular (not silken) tofu
• 11/2 cups water
• 3 tablespoons soy sauce
• 1 tablespoon olive oil

Basting Broth:

• 2 cups hot water
• 1/3 cup "chicken-style" vegetarian broth powder
• 2 tablespoons olive oil
• 4 cloves garlic, crushed

Directions:

• For the wet mix, in a blender, blend all the ingredients until very smooth.
• Mix the dry mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the wet mix and knead for about 10 minutes. (If your bread machine has a dough cycle, do two kneads with a long rest in between-use cycle. Otherwise, run it through the kneading part and then unplug it and let it rest in the container, then plug it in again for another knead, then remove it,). Let rest for about 1 hour, covered.
• Prepare cooking broth.
• Knead dough for 10 more minutes.
• (NOTE: You can knead by hand, too, but it's tougher than bread dough. You may want to let the seitan dough sit for a while to soak up the liquid more thoroughly before you starting hand-kneading.)
• The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. (I like to line the pan with cooking parchment to avoid sticking and tearing.)
• Flatten the dough out into a long piece. Form the dough into one large loaf. Place into a oval greased clay cooker or claypot that has been soaked for 15 minutes in cold water (bottom and cover), and lined with cooking parchment. Do not preheat oven. (If you don't have a clay cooker, you can use an ordinary oval meat or turkey roaster, medium size, with a cover. In this instance, preheat the oven.) Pour the broth over the roast, and cover. Place in oven and turn to 325 degrees. F.
• Bake for 31/2 hours, turning the roast over twice .
• The loaf should almost completely soak up the broth by the end of the cooking time. Cook until it does. Remove from the pan and serve, or let cool.

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