Seitan recipe

60ml soy sauce
60ml veggie stock (or stock of choice), I used a mixture of stock and vegetarian gravy because the latter has nutritional yeast in it
40ml rich wine (e.g. shaoxing)
20ml chinese dark vinegar
250g weizengluten
100g shop-bought hummus, I think the artificial emulsifier is an important ingredient because homemade doesn’t work
~1tsp Liquid smoke
~1/2tsp Tabasco, or more to taste
~2tsp Black pepper
1tbsp molasses
4tsp Onion powder
1tsp Garlic powder
1tsp Paprika
1tsp Turmeric
1tsp Cumin

Combine all liquids and molasses together, and mix until molasses is dissolved 
Combine with everything else. If some gluten isn’t absorbed into the mass, add more stock in small amounts until it is. You don’t need to be super precise with the stock, too little and it’ll leave extra gluten, too much and the gluten will just stop absorbing it
Knead well for a few minutes to make a smooth mass
Leave to rest for 30 minutes
In a saucepan with a lid, bring 2cm of water to boil
Cut seitan mass into 4-6 pieces
Place colander in saucepan and place seitan pieces in a single layer
Replace lid and steam for 20 minutes, ensuring it doesn’t boil too hot and that the water doesn’t run out. Do not remove lid unless adding extra water
Remove seitan from saucepan and leave to rest on paper towels for another 30 minutes
Now the seitan is ready to be baked, fried, etc in whatever sauce you like. You can also marinade it overnight.