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This is a basic recipe for gluten or seitan.

2 cups vital wheat gluten/gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1 tablespoon nutritional savoury yeast flakes
1¼ cups water or vegetable stock
3 Tablespoons Tamari or Braggs Soy Liquid Amino All Purpose Sauce
1-3 teaspoons Untoasted Sesame Oil or Untoasted Black Sesame Oil (optional)

Add garlic, ginger powder, nutritional savoury yeast flakes to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

Broth:

4 cups water
1/4 cup Tamari or Braggs Soy Liquid Amino All Purpose Sauce 
3-inch piece of Dulse, Wakame, Nori or kombu (types of seaweed)
3-4 slices ginger (optional)

Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

Or saute with your favourite sauces e.g. curry, teriyaki, herb, spices, basil, chilli, added to noodles, rice or salads