For the broth:

7 cups water
2 cloves garlic, crushed
2 bay leaves
1 stalk celery, minced or 2 sprigs lovage
1 sprig parsley
1 1/2 Tbsp vegan chicken-flavored bouillon or 2 Tbsp Chickeny Bouillon

For the seitan:
1 1/2 cups water
1 1/2 cups vital wheat gluten
1/3 cup nutritional yeast
1 Tbsp tomato paste
1/4 tsp salt
1 Tbsp dried thyme (optional)
1 Tbsp garlic powder (optional)

Combine all broth ingredients in a slow cooker and turn it on high.

Combine all the seitan ingredients in a large bowl. Mix until combined and knead intensely for 5 minutes (10 minutes for firmer texture.). Ideally, use a mixer with a dough hook or put it in a bread machine on the dough cycle for about 5 (10) minutes.) Let the dough rest 5 minutes.

Stretch the dough out to the thickness you want and cut into desired sizes.

Drop the seitan pieces into the slow cooker. The seitan is done with the pieces float to the top, about 2-3 hours.

Refrigerate and/or freeze in broth.