If you're feeling DIY...
120g Wheat Gluten Flour
3 tbsp nutritional yeast
125ml cold vegetable stock
60ml soy sauce
2 tbsp lemon juice
1 tbsp olive oil
Extra vegetable stock and soy sauce for simmering broth.
Fill a large pan with vegetable stock and a generous splash of soya sauce, bring to the boil and simmer.
In the meantime in a large bowl, mix together the flour and yeast. In a measuring jug mix together the cold stock, soy sauce, lemon juice and olive oil. Pour wet into dry and mix until a dough is formed.
Use your hands to knead the dough for 3 minutes, until elasticated. Divide into 3 equal pieces and simmer in the broth for 45 minutes.
Once cooked the seitan can be sliced, baked or fried and added to your favourite dishes for extra tasty, textured protein