Prepare the broth:

• Combine water, soy sauce, garlic, bay leaves, and ginger in a large pot.
• Bring to a simmer while preparing the dough.

Make the dough:

• In a large bowl, mix vital wheat gluten and whole wheat flour.
• Gradually add water while stirring to form a stiff dough.
• Knead the dough in the bowl 70 times until smooth.
• Let rest for 20 minutes.

Rinse the dough:

• Cover the dough with water in the bowl.
• Knead until the water becomes milky, then drain.
• Repeat this process 10–12 times, until the water is nearly clear and the dough achieves a spongy texture.
• After rinsing, mix in parsley, scallions, garlic powder, onion powder, and black pepper.

Form and cook the seitan:

• Divide the dough in half.
• Wrap each half in cheesecloth, shaping into tight logs.
• Tie the ends securely with twine.
• Place the logs into the simmering broth.
• Simmer gently for 90 minutes, flipping halfway through.

Cool and store:

• Remove logs from the broth and set on a plate to cool.
• Carefully unwrap the cheesecloth (use water if it sticks).
• Store the seitan in the refrigerator in an airtight container with some of the broth to keep it moist.
• It will last up to 2 weeks in the fridge or can be frozen indefinitely.

• In a microwave-safe bowl, combine the TVP, paprika, cumin, cane juice, garlic powder, onion powder, cayenne, chili powder, chipotle powder, and salt.
• Add the water or vegetable broth, cover tightly with plastic wrap, and microwave on high for 6 to 8 minutes.
• Alternatively, bring the liquid to a boil, add it to the TVP mixture, cover, and let stand for 10 minutes.
• Carefully remove the plastic wrap or lid and mix in the canola oil.
• Let cool slightly and serve as a filling or topping in your favorite Mexican dishes.

• To a measuring cup, add the liquid smoke and then fill with water to make 1 cup (235 ml).
• In a microwave-safe dish, combine the liquid smoke water, TVP granules, and salt.
• Cover tightly with plastic wrap and microwave on high for 5 minutes.
• Alternatively, bring the water to a boil, add it to the TVP mixture, cover, and let stand for 10 minutes.
• Carefully remove the plastic wrap.
• Stir in the red food coloring if desired.
• Preheat a frying pan with the oil.
• Add the reconstituted TVP to the pan and toss to coat evenly with oil.
• Pan-fry the TVP over medium heat, stirring often, for about 10 minutes until it reaches the desired crispness.
• Avoid browning; instead, focus on drying it out.
• Let the bits cool completely before transferring them to an airtight container.
• Store in the refrigerator for up to a week or longer.

• Blend all the ingredients in a food processor until smooth and pasty.
• Scrape the sides occasionally.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Scoop up about 1½ tablespoons (30 g) of the seitan paste and pat it down into the shape of bacon strips, spreading as thinly as possible.
• Bake for 15 minutes, turning once halfway through the baking time, until brown and crispy.
• If you have leftovers, fry them in a pan for a few seconds to make them crispy again.

• In a medium-size bowl, combine the wheat gluten and nutritional yeast.
• Stir in the garlic, olive oil, Worcestershire sauce, ketchup, and water.
• Use your fingertips to crumble the mixture.
• Fry in a large-size saucepan over medium-high heat for 8 minutes, or until browned.

• In a medium-size bowl, combine the wheat gluten, nutritional yeast, and ginger.
• Stir in the water, rice vinegar, soy sauce, and oils.
• Use your fingertips to crumble the mixture.
• Fry in a large-size saucepan over medium-high heat for 8 minutes, or until browned.

• In a medium-size bowl, combine the wheat gluten, nutritional yeast, salt, cumin, cayenne, paprika, chili powder, and onion.
• Stir in the water, apple cider vinegar, ketchup, and canola oil.
• Use your fingertips to crumble the mixture.
• Fry in a large-size saucepan over medium-high heat for 8 minutes, or until browned.

• In a medium-size bowl, combine the wheat gluten and nutritional yeast.
• Stir in the maple syrup, soy sauce, liquid smoke, ketchup, oil, and water.
• Use your fingertips to crumble the mixture.
• Fry in a large-size saucepan over medium-high heat for 8 minutes, or until browned.