In a medium or large bowl mash the beans into a paste with the back of a fork. It doesn't need to be fully smooth, a little bit of texture will help create a nice consistency.

Add in the dry ingredients: vital wheat gluten, nutritional yeast, and seasonings (not including bay leaves).

Mix together until clumps form.

Slowly, add in ½ cup (120ml) of the vegetable broth until it forms into a dough. I like to do a ¼ cup (60ml) at a time. Mix with a spoon and big pieces of the seitan dough should form.

Knead for 2 to 3 minutes. Until it turns into a ball that when stretched has a striated texture. If it feels a little dry and the seitan isn't coming together you may need to add in a few more teaspoons of broth.

In a medium to large pot bring the water, remaining 2 cups (480ml) of vegetable broth, and bay leaves to a boil. Carefully, add in the seitan. Boil the seitan without a lid for 1 hour.

Most of the liquid will have evaporated during the cooking process. It will take a bit for it to start boiling, so just put it on high from the start, set your timer for 1 hour and keep an eye on it. Let it start to boil and if you see it is really bubbling too much or you are losing a lot of liquid you can drop it a bit.

Carefully, Remove the seitan from the pot and allow it to cool for 10 to 15 minutes.

Use your hands or 2 forks to shred the seitan into pieces. Then, you can use it however you like.