Seitan

In a large bowl, mix together vital wheat gluten flour, nutritional yeast and all-purpose flour. In a separate bowl, mix together the wet ingredients through the lemon zest.
Pour the wet ingredients into the dry and combine with a firm spatula. Knead the dough for about 5 minutes until spongy and elastic. Let the dough rest for a couple of minutes. In the meantime, stir together the ingredients for the broth in a large pot (do not heat the broth at this point).
Roll the dough into a log shape about 10 inches long and cut it into 6 pieces of roughly equal size. Place the pieces in the broth. It is important that the broth be very cold when you add the dough, which makes for a nicer texture and ensures that the seitan doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring the broth to a boil.
Then the broth has come to a boil, set the heat to low and gently simmer for an hour, turning the pieces every now and again.
Turn off the heat and let the broth and seitan cool for at least 30 minutes. This will produce a firmer seitan. It is best to let everything cool completely before removing the seitan from the broth.
What you do next depends on what recipe you are using. If storing the seitan for later use, slice it into bite-sized chunks, put it in a resealable container and cover with broth. Seal the container and place it in the fridge for up to 5 days