Chicken-Style Seitan 3/4 wheat gluten flour 1/4 chickpea flour 1 water (for dough mixture) 1 soy sauce (for dough mixture) 1 vegan chicken broth powder (for dough mixture) 1 1/2 water (for cooking broth) 1 soy sauce (for cooking broth) 1 vegan chicken broth powder (for cooking broth) Preheat oven to 325 degrees F. Mix the flour, water, soy sauce, and broth powder until it forms into dough. Knead the dough for about 10 minutes. (A bread machine or food processor with a dough hook works well.) Place the dough in a lightly oiled loaf pan. Mix the water, soy sauce, and broth powder to make the cooking broth. Pour over the dough. Cover the pan with foil and bake for 1 hour. Uncover and turn the loaf over. Replace the foil and bake for another hour. Let the loaf cool and store in the refrigerator. (Note: The seitan will become slightly more firm after being refrigerated.) Brian Rogers