• Add all ingredients except vital wheat gluten to a blender. Blend on high until the mixture is silky smooth.
• Add the liquid mixture to a large mixing bowl. Slowly mix in the vital wheat gluten, one cup at a time. After 3 cups, the mixture will form into a ball of dough.
• Begin to knead the dough gently. Add more vital wheat gluten if the dough is too soft and mushy. The final dough should be firm enough that if you poke it with a finger, it will bounce back slightly. 3 1/2 cups of vital wheat gluten is usually perfect, but the amount needed varies. Use your senses: it should be firm but not overly dry.

Cooking method 1: Boil in a heat-proof silicone bag.

• Bring a pot of water to a boil. Add the dough to a heat-proof silicone bag, like the Stasher brand. Add the bag to the pot of water and simmer on low heat for about 45 minutes. I typically line the bottom of the pot with a metal rack to prevent the bag from touching the bottom of the pot.
• Cooking in a silicone bag is my preferred method as no disposal products are required, and cooking time is faster.
• The dough is ready when it feels very firm to the touch.

Cooking method 2: Steam with foil

• If you don't have a silicone cooking bag, steaming with foil is a great alternative. Line the bottom of a pot with water. Insert a steam basket or rack in and bring to a boil.
• Separate the seitan dough into two large logs. Wrap each log with foil and place it into the steam basket. Steam for about 45 minutes to an hour. The dough is ready when it feels very firm to the touch.