Trying for a bit

And recently the texture is coming out better each time 😉

Dry ingredients:
1.5 cups (200g) vital wheat gluten
1/4 cup (30g) chickpea flour
1 tbsp nutritional yeast
1 tbsp mushroom seasoning
1 tsp ground black pepper

Wet ingredients:
1 tbsp soy sauce
1 cup hot water
1 vegetable bouillon cube

1. Combine the dry ingredients in one bowl and the wet ingredients in another. Add the wet mixture to the bowl with the dry mixture. Combine until it forms a dough. Knead the dough for 5 minutes. Cover and let the dough rest for 15 minutes.
2. The seitan should be a lot more elastic now. Cut into two equal pieces. Place the seitan in a parchment paper-lined steaming basket and steam it for 40 minutes, flipping halfway.
3. It is now ready to use in a recipe!