1 large yellow onion, quartered
1 large carrot, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, crushed
¾ cup tamari or other soy sauce
2 bay leaves
16 cups water, or more as needed
4 pounds whole wheat flour (about 9 cups)
1. In a large pot, combine the onion, carrot, celery, garlic, tamari, and bay leaves with 12 cups of the water. Place over high heat and bring to a boil. Reduce the heat to low and simmer while you prepare the seitan.
2.Place the flour in a large bowl, add the remaining 4 cups water, and stir to form a firm dough, adding a little more water if the dough is too dry. Knead the dough on a flat work surface until it is smooth and elastic, about 10 minutes. Place the dough in the bowl and add warm water to cover completely. Let rest for 20 minutes.
3. Place the bowl in the sink and knead until the water turns white (that is the starch coming out). Drain the milky water, then cover with fresh water and knead again until the water turns white. Repeat the process until the kneading water is almost clear. The contents of the bowl will be quite loose and messy, but you will soon have a smooth ball of wheat gluten, or raw seitan.
4. Divide the seitan into smaller pieces and add to the simmering stock. Simmer, uncovered, for 1 hour, keeping the seitan submerged. Do not boil. When the seitan is cooked, remove from the pot and place on a baking sheet to cool. To store in the refrigerator, place the seitan and its stock in tightly covered bowl and keep for 4 to 5 days. You also may freeze the seitan, either in its stock or not, for several weeks.
*Recipe from Vegan Planet