Instructions

1. In a large bowl, add the vital wheat gluten and chickpea flour.
2. In a small bowl, whisk the soy sauce, mirin and miso. Keep whisking until the miso paste has completely dissolved. Add to the dry mixture along with water.
3. Mix well using a spoon, until a dough forms. Place the dough on a firm work surface and knead it for 2 minutes.
4. Let the dough rest for 5 minutes.
5. Shape the dough like a thin bread loaf or saucisson, and firmly wrap a cheesecloth around it. Tie the ends with strings and set aside.
6. Bring the water and dried kelp to a boil. When the water is boiling, remove the dried kelp and add the seitan.
7. Lower the heat to a low simmer and cook for 1 hour, uncovered. Check often to make sure the water isn’t boiling. The water should be barely bubbling. 
8. Take the loaf out of the pot and leave to cool for 10 minutes on a flat surface. 
9. Cut off the strings and take the seitan out of the cheesecloth. Slice into pieces and use as an alternative to meat in stir fries and sandwiches.