Seitan

1) In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika and onion powder. Set aside.
2) In another bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and 375 mL hot water.
3) Add wet mixture to dry ingredients and stir until mixture has a dough-like consistency.
4) Knead for 2 to 3 minutes, adding more vital gluten wheat if dough is very sticky.
5) Roll in plastic wrap and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow dough to expand.
6) Bring vegetable broth to a boil in a large pot.
7) Carefully place plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low.
8) Continue simmering until firm, turning seitan occasionally, about 1 hour.
9) Remove from heat and let seitan cool 15 minutes in broth.
10) Cut off knots at either end and remove plastic wrapping. Slice seitan before serving.