Please note this recipe has been adapted from this website
2 Massel Chicken Style Stock Cubes, dissolved in 375 ml water – allow to cool
2 tablespoons olive oil
240 grams vital wheat gluten flour
15 grams nutritional yeast
1 teaspoon garlic powder
1 tsp. San Elk artisan vegetable stock
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1 tsp sea salt (I used a full tablespoon, but I love salt. Some people have found it to be a bit much)
Aluminum foil

Whisk together stock and olive oil, and set aside.
Add all dry ingredients to TM bowl, mix 10 seconds speed 5.
Add broth and Knead the dough in TM for 3 minutes.
Tip onto Thermomat or similar
Let it rest for about 10 minutes, then knead by hand for another 30 seconds.
Move it to a cutting board and slice into 4 equal sized pieces.
From your box of aluminum foil, tear off 4 pieces, each about 6 inches wide.
Wrap each piece of seitan by folding the long edges, and then the short edges. You want the loaf to be completely covered, but with room to expand, so don’t make it too tight.
Set up your VAROMA
Set TM to 30 minutes Varoma, speed 3

Remove from the steamer and let cool for 30 minutes or so before putting it in the fridge for at least an hour.
This will keep in fridge for 2 weeks, wrapped.
Also freezes well