1. In a mixing bowl, thoroughly mix together the ‘seitan dry mix’ ingredients
2. In a separate bowl, mix together the ‘seitan wet mix’ ingredients
3. Slowly pour the wet mix into the dry mix while stirring it
4. Using your hands, knead the formed dough. The final mix should be moist, but still hold together during this step.
5. In a large pot, bring 3 1/2 cups vegetable broth and 8 cups of water to a rolling boil
6. Form the dough into a flat football shape, then place into the boiling water/broth
7. Slightly reduce heat while still maintaining a boil
8. Cover, and cook for 40 minutes, flipping half way through
9. Remove seitan from the pot, drain, and let cool
10. Slice the seitan into thin strips, as pictured above
11. Oil a large pan and bring to a medium heat
12. Place as many of the seitan strips into the pan as you can fit, and cook on each side for about 3 minutes, or until light brown
13. Pour barbecue sauce into the pan, and mix with the strips, coating them
14. Cook for another 3 minutes on each side
15. Add additional spices to taste

(Repeat steps 11-15 for any leftover strips that didn’t fit in the pan)