Dry Mix:
2 c. pure gluten powder (vital wheat gluten)
1/3 c. soy flour or chickpea flour

2 T. creamy peanut butter

Broth:
1 and 1/2 c. COLD water
4 T. dark or mushroom soy sauce+4 T. kecap manis (or more for sweeter taste)
OR
8 T. dark or mushroom soy sauce+3 T. sugar (or more depending n how sweet you want)
1 T. Nutritional Yeast OR 1 T. Mushroom powder
1 tsp. coriander powder
1 tsp. cumin powder
4 to 6 garlic cloves, chopped
4 to 5 shallots, chopped or ¼ large onion, chopped
1 T. fresh chopped ginger
1 T. vegetable oil or Olive oil or Chinese sesame oil
1 T. Lemon Juice
1/8 tsp. White pepper
OPTIONAL: 1 T. Curry powder

2 to 3 T. Chinese roasted sesame oil or olive oil for frying at the end

15 12-inches Bamboo Skewers, soak in water 4 hours to reduce burning on the grill.

1. Mixing: Mix all of the Broth ingredients together and blend in a blender, high speed, until smooth. In a small bowl, mix the dry mix: gluten powder and soy flour with 1 ¼ c. of the Broth. Stir and knead until a dough forms. Add the peanut butter, mix into the dough, then knead briefly. Roll the dough into a "log" and cut with a sharp knife into 75 more-or-less equal-sized slices or chunks. Each chunk measured ¾ by ½ inches and ¼ to ½ inch thick.
   Tips: By using ice cold water, it is easier to work with the dough. Do not cut the chunk too small or it will be tough and dry after they are grilled. The softer you want the bigger the chunk should be.
2. Seasoning and Forming: Mix the remaining Broth with 3/4 c. water in a medium saucepan or a wok and bring to a boil. It should be medium-low heat and heat only until just simmer. Drop in 12 to 18 pieces of gluten. Boil for 4 minutes in slow rolling boil (not fiercely boil) then remove them with a slotted spoon to a sieve or colander placed over a bowl. Repeat. If needed, add enough water to the pot and let it come to a boil again, then drop in the next batches and boil for 4 minutes. Repeat this two more times, until all the gluten is cooked, adding more water, plus any broth that has dripped into the bowl, back to the pot.
   Tips: If you boil the chunks fiercely, they will be rubbery. Just make sure the gluten pieces are more or less covered with liquid while they cook.
3. Cooking: Return all chunks from colander back into the broth. Cover and simmer over medium-low heat for about 20 minutes. Stir and turning gluten chunks frequently. It is ok if the broth is absorbed to the gluten and is reduced.
   Tips: Make sure the heat is not high or the gluten will be rubbery.
4. Firming: Drain the cooking broth by returning chunks into the colander. Reserve the cooking broth for grilling later (it should be about 1 cup of broth). Heat 2 tablespoon sesame oil or olive oil (3 tablespoons if there is no worry about fat content) in MEDIUM HEAT in a large heavy skillet, sauté gluten for 10 minutes, keep turning and stirring until the gluten is firm.
5. Storing: When they are cool enough, thread about 5 pieces of gluten chunks into a bamboo skewer. Repeat for the rest. Place the uncooked satay in a covered container and refrigerate or freeze.
6. Grilling: Grill satays about 3 to 4 inches above hot coals. Use the reserved cooking broth for basting while grilling. Satays should cook very fast so watch closely and do not burn.
   Tip: The coal should be HOT. The idea is to grill the satays quickly to char them but still soft on the inside. If the coal is not hot and the cooking takes a long time, the seitan may become dry and crispy.

Serve with satay peanut sauce, steamed rice, and a salad.