• 10 cups water
• 1/3 cup natural soy sauce, unfermented
• 1 ¼ tsp. salt
• ½ tsp. sage
• 1 ½ tsp. thyme
• 1 ¼ tsp. oregano
• 2 ½ cups sliced onions

Stir together well.

• 1/3 cup pecan meal 1 tsp. onion powder
• ¼ cup rolled oats ½ tsp. garlic powder
• ½ cup nutritional yeast flakes 1 tsp. salt
• 1 ¾ cup warm water

In a large bowl place 2 ½ cup gluten flour [vital wheat flour]:

• Pour the liquid mixture into the flour and mix thoroughly.
  A mixer with a dough hook works best. However, by hand mixing you can accomplish the same if you work quickly until the dough is consistent.
• Mix thoroughly until dough is solid and firm, yet not dry.
  Dough will feel rubber-like.
• Form into rectangular loaf and cut into even pieces, approximately
  2 inches in diameter, or use kitchen shears and cut off sections for
  the size of the entrée you are using.
• Do not stack these pieces for they will stick together.
  Drop the pieces into the boiling broth and lightly boil for 1 1/2 -2
  hours until done or soft throughout.
• If not for immediate use, cool and leave in larger pieces
  and freeze. Keeps well in freezer. When needed, defrost and
  prepare as directed in recipe.

Yields about 2 quarts of gluten pieces.
Hint: You will find the Vital Wheat Flour in a Health Food Store.