METHOD: Add all the dry ingredients in a bowl mix until well combined Add all the wet ingredients in a blender and blend until well combined add the wet blended mixture little by little to the bowl with the dry ones, (you might end up with some remainder wet mixture, its normal, your dough should be moist and firm as opposed to dry and hard and crumbly) mix until well combined, divide the dough into two balls, let it rest for 5 minutes. put the dough balls separately in a mixer or food processor, mix in medium speed for 3 to 5 minutes. wrap them in two sheets of aluminum foil, place them ina pressure cooker, add two cups of water, set the pot to high pressure, then cook for 1 hour and 30 minutes. If steaming, steam for 2 hours, adding water to the pot when needed. Remove the seitan from the pot, let it cool while wrapped for at least 30 minutes before unwrapping, make the broth by adding all the broth ingredients to a pot, add the two seitan logs to the pot, bring it to a gentle simmer for 30 to 35 minutes. turn off the heat, let the deli meat cooling down completely in the broth before putting it in the fridge. Lasts up to a week in the fridge and up to 3 months in the freezer.