Seitan

Mix the gluten, flour, garlic and onion powder in a bowl until they are integrated.

Add the water and stir until fully integrated.

Let the ball rest with a cloth over it for about 10-20'.

Roll the dough into a ball.

In a pot, add the broth and soy sauce and when it starts to boil, add the seitan ball.

Cook over medium to medium-high heat for 1 hour, partially covered. No stirring is necessary.

Remove the seitan from the heat and let it cool. You can use it immediately or store it in an airtight container with the broth in which it was cooked in the refrigerator for about 7-10 days. It can also be frozen, but you have to strain it and store it without the broth. The ideal is to freeze it in pieces. It can last up to 6 months in the freezer.