To make the seitan (or at least one of the many ways there are to do so), put in a medium saucepan about 3 cups of water , a dash of sauce soybean and a bucket of vegetable stock and bring to a boil .
Let stand a bit to go the temple and while in a bowl put 2 cups wheat gluten , 3 tablespoons breadcrumbs (with garlic and parsley if you have a choice) or flour, a tablespoon garlic powder, spices to taste and a little salt gomasio or if you have.
Add broth to the mix:
knead with your hands (picking up the first all gluten from the sides of the bowl) to make a gum ball for a few minutes (you can rectify gluten or water if you notice the dough too dry or too soupy):
Meanwhile, bring to a boil in a pot large water (fill it about 3 / 4 parts), with soy sauce , vegetable broth, and vegetables and vegetables you have on hand and even if you have a sheet of wakame seaweed, to allow nutrient broth and flavor of the seitan.
cut it in half to have two balls of seitan (which you can store better because these amounts given for several days or freeze one of the balls).
Enter the balls in the pot over medium-low; cover, so that they will cook for about 45 minutes .
When the time has passed, remove the balls from the pan, put them in a colander and transfer them one time by the cold water tap.
With the ball and can do the dishes you want. In this case, the simplest proposal is to cut one of the balls in fillets ...
... and roll in the pan with a little oil, garlic, salt and black pepper. Let roast a little ...
... and to enjoy them! 
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