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1
In large pot, combine onion, carrot, celery, garlic, tamari, and bay leaves with 12 cups of the water.
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2
Place over high heat and bring to a boil.
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3
Reduce heat to low and simmer while preparing the seitan.
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4
Place flour in a large bowl, add remaining 4 cups water, and stir to form a firm dough, adding a little more water of dough is too dry.
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5
Knead dough on a flat work surface until smooth and elastic--about 10 minutes.
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6
Place dough in the bowl and add warm water to cover completely.
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7
Let rest for 20 minutes.
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8
Place bowl in the sink and knead until the water turns white (that is the starch coming out).
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9
Drain the milky water, then cover with fresh water and knead again until clear.
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10
The contents of the bowl will be loose and messy.
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11
Divide the seitan into smaller pieces and add to the simmer stock.
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12
Simmer, uncovered for 1 hour, keeping the seitan submerged.
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13
Do not boil.
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14
When the seitan is cooked, remove from the pot and place on a baking sheet to cool.
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15
To store in the fridge, place the seitan in its stock in a tightly covered bowl or freeze for several weeks, either in stock or not.
