This fresh seitan recipe from the Candle Cafe is the best I've ever had, but unfortunately it does take about 6 hours to make. A lot of that time is simmering or marinating time, but you need to start making this early and be aware that it can take a good half hour to knead the starch out of the dough. If will look like a lot when you first form the dough, but by the time you're done washing out the starch, it will have shrunk a lot! It will puff back up a bit during the simmering, though. These end up with a really good flavor and are kind of reminiscent of a beef roast/steaks. These go well with the wild mushroom gravy that the cafe serves them with, so I included that recipe with the seitan one here. The ingredients following the hot sauce are for the gravy. You can also use leftover marinade for portobello burgers to grill in the summertime.