In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, dried basil, and onion powder. Set aside.
In another bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and 1 ½ cups (375 mL) hot water.
Add wet mixture to dry ingredients and stir until the mixture has a dough-like consistency. 4 Knead for 2 to 3 minutes, adding more vital gluten wheat if the dough is very sticky.
Roll in plastic wrap and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow the dough to expand. Bring vegetable broth to a boil in a large pot.
Carefully place plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low.
Continue simmering until firm, turning seitan occasionally, about 1 hour.
Remove from heat and let seitan cool 15 minutes in broth. Cut off knots at either end and remove the plastic wrapping. Slice seitan before serving.