Mix Dry Ingredients in a large bowl:
2 cups vital wheat gluten flour
1 tablespoon nutritional yeast
1 teaspoon vegan chicken flavored broth powder
1/2 teaspoon each: parsely, salt, pepper
1 tablespoon *finely* chopped onion OR 1/2 teaspoon garlic power
Add about 1 1/2 cups of water to the dry ingredients plus about 1/2 cup of soy sauce. Mix slowly and with your hand. The dough will form VERY QUICKLY and needs to be kneaded constantly. Form the dough into a loaf, knead with the heel of your hand, turning, folding and flipping it often. Let sit for ten minutes, kneeding occationally.
In a shallow bowl, mix 1 cup of the flour, 1 tablespoon of nutritional yeast, 1 teaspoon of the broth powder, 1 teaspoon of parsely and a dash of pepper.
In yet another bowl, mix one cup of water with one cup of soy sauce, 1 tablespoon dried basil and 1 tabelspoon ground ginger.
Cut dough loaf into slices (about one inch thick), dip into sauce and then into flour bowl (making sure to fully cover each slice on both sides).
Heat olive oil in a frying pan on a low heat. Cook slices on low for 7-10 minutes on each side. I used a hot chili and basil flavored olive oil, which made for a very flavorful addition. The original recipe calls for garlic and "swig of whatever beer you happen to be drinking while making this." I didn't have either ingredient on hand, but it still came out amazingly well! I served it with apple sauce (just like Grandma!), mashed potatoes and mushroom gravy from Road's End Organics.