In a mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika.

In a separate bowl or measuring cup, stir together the vegetable broth, soy sauce, and olive oil.

Pour the wet mixture into the dry mixture and stir with a fork until it comes together into a shaggy dough, then use your hands to bring it into a rough ball.

Knead the dough right in the bowl for about 3 to 4 minutes. It will feel tight and springy as the gluten develops - that resistance is exactly what gives seitan its chew. Let the dough rest for 5 minutes, then shape it into a short, thick log.

In a large pot, combine the vegetable broth, soy sauce, smashed garlic, bay leaf, and peppercorns for the simmering broth. Bring it to a gentle simmer over medium heat.

Lower the seitan log into the broth. It should be mostly submerged; top up with a little water if it isn't. Reduce the heat so the broth barely simmers - small, lazy bubbles, not a boil. A hard boil makes seitan puff up and turn spongy instead of dense and chewy.

Partially cover the pot and let the seitan simmer gently for 45 to 50 minutes, turning it over once about halfway through so it cooks evenly.

Turn off the heat and let the seitan cool in the broth for at least 15 minutes before lifting it out. Slice or cube it once it's cool enough to handle - it firms up further as it cools, so resist cutting into it right away.