For the boiling broth:
4 cups vegetable broth/bouillon
1 tablespoon soy sauce
2 teaspoons chopped garlic
For the seitan:
1 cup vegetable broth/bouillon (room temperature or cold)
1 cup wheat gluten
1 teaspoon garlic powder
1 teaspoon onion powder
Bring the broth (first mixture) to a boil in a large pot. Mix the wheat gluten and spices together and add the cooler broth slowly, mixing until it forms a spongy dough.
Knead the dough for about a minute. Reduce the boiling broth to a simmer (and this is apparently important, as putting the dough into rapidly boiling broth will make the seitan tougher). Pull or cut off pieces of about 2" x 1" and drop into the pot of broth. Cook at a low boil/simmer for about an hour.
Remove the pieces and use in a stir fry or any dish that calls for chicken or tofu. They can be stored in the fridge in their own broth. I've also stored it in the freezer, without the broth, and that seems to work fine.