• Place the vital wheat gluten in a medium sized mixing bowl.
• Blend all the remaining ingredients in a blender until completely blended.
• Pour the contents of the blender into the bowl of gluten. Stir with a rubber spatula until combined.
• Knead for 3 to 5 minutes.
• Allow the dough to sit for 10 minutes.
• Form the dough into a slightly flattened loaf. Wrap in a single layer of parchment paper and a double layer of aluminum foil.

To cook in a stove top steamer

• Prepare a large steamer by filling the pot beneath the steaming insert to just below the level of the insert. Bring the water to a boil.
• Add the wrapped seitan to the steamer insert and steam on medium heat for 1 hour and 15 minutes. Turn the seitan over after the first 40 minutes to help it cook evenly. Check the water level frequently and have hot water on hand to add to the pot to keep it from boiling dry.
• Allow the seitan to cool at room temperature for an hour and then place in the refrigerator overnight. The texture and taste of the seitan is best after refrigerating overnight.

To cook in the Instant Pot

• Place a steaming rack in the Instant Pot and add one cup of water.
• Set the wrapped seitan dough on top of the rack.
• Place the lid on the Instant Pot and make sure the valve is set to Sealing. Pressure cook on high for 1 hour. Release the pressure after 10 minutes.
• Allow the seitan to cool at room temperature for an hour and then place in the refrigerator overnight. The texture and taste of the seitan is best after refrigerating overnight.