Simon recipe here, don't be put off by the list of ingredients, it's far less faff than it sounds! You basically mix the wet and dry ingredients into a dough and shove it in the oven, basting periodically.
Dry ingredients
2 cups vital wheat gluten (available online)
1/4 cup nutritional yeast
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon onion granules
1/2 teaspoon dried minced garlic
1/3 cup quinoa flakes or porridge oats
1 teaspoon chia seeds or ground flaxseeds
Wet ingredients
1 1/2 cup vegetable bouillon
1 cup cannelini beans, cooked or from a tin
2 tablespoons aminos or soy sauce
1 clove garlic, peeled
1 tablespoon tahini
Baking Broth
1 cup vegetable bouillon
1 tablespoon aminos
Mix the dry ingredients. Blend the wet ingredients to a liquid. Make a well in the center of the dry ingredients, add the wet mixture, and stir. Knead it into a dough.
Preheat oven to 180C. Lightly oil an oval or rectangular baking dish – bear in mind that the seitan will expand to fit it. Place the seitan in the dish, pour half of the baking broth over it, and cover tightly. I put foil under the lid in order to ensure the seal is tight.
Bake for 25 minutes, then remove and baste, recover and bake for another 25 minutes. Baste again and bake uncovered for about 30 minutes, basting at 10-minute intervals – you may need the remaining half cup of broth for this. It will be firm and springy when done. Slice thinly into kebab-looking strips.
I served this in pitta breads with lettuce, cucumber, tomato, Sriracha and garlic tahini yoghurt.