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To make the seitan, in a large bowl, combine the flour, yeast, onion powder, paprika, and salt. In a medium bowl combine the water, soy sauce and oil.
Add the wet ingredients to the dry ingredients, stirring to make a soft dough.
Knead for 3 minutes, then let rest for 5 minutes. Divide the dough into two to four pieces, depending on your needs.
To make the simmering broth, in a large saucepan, combine the water, onion, garlic and soy sauce. Add the seitan pieces and bring just to a simmer. Cook for 1 hour. Do not let the liquid come to a boil. The seitan can be allowed to cool in the liquid and then refrigerated until needed for recipes. Seitan keeps in the refrigerator for 3 to 4 days, or in the freezer for 3 to 4 weeks.
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