In Food Processor, process these dry ingredients first:

  • 1 1/2 cups vital wheat gluten
  • 1/4 cup garbanzo flour
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1 tsp each: garlic powder and onion powder
  • 1/2 tsp each: oregano, marjoram, thyme and rosemary
  • 1/4 tsp black pepper

To the above ingredients, add the following to the processor:

  • 1 1/4 cps cold filtered water mixed with 2 tsps veggie stock powder
  • 1 T soy sauce
  • 1 T vegan worcestershire sauce
  • 2 tsps liquid smoke
  • 2 T nutritional yeast

Process dry and liquid ingredients till dough forms. Remove dough from processor and knead for a few minutes.

Shape the dough into a log and slice into 1 inch slices.

Place the slices in the bottom of the Instant Pot. They can overlap. No problem.

Pour the following over the seitan in the Instant Pot:

  • 2 cups hot water mixed with 2 tsps veggie stock powder
  • 2 cups boiling water
  • 1 tsp garlic powder and onion powder
  • 1 T soy sauce
  • 1 T worcestershire sauce
  • 1 tsp salt
  • add the herbs as above

Carefully stir the liquid ingredients that have been poured over the seitan.

Set Instant Pot on Manual, High for 20 minutes. Once seitan is done, drain the seitan, and cool. You can use some pieces immediately or freeze for later use.