I've never tried making seitan. Any pointers if I want to give it a go?
There are basically three ways of cooking seitan: boiling, steaming, and baking.
For making the dough, do you have access to gluten flour? Some places will sell what is essentially pure gluten in flour form. It makes it easier if you use that. You want to mix the gluten flour with your dry seasoning. I definitely recommend adding a generous amount of nutritional yeast, but other seasonings like onion powder and garlic powder are great too. Depending on what you are using the seiten for you could add chili powder, cumin, curry powder, black pepper, oregano, fennel seeds or whatever. If you want to add salt, do that, but usually I add salt in the form of soy sauce as a wet ingredient.
Now make your wet seasoning, which will be mostly water, and maybe also soy sauce, olive oil, balsamic vinegar, sriracha, sauteed onions, or whatever else you may want to add. After the dry and wet ingredients are separately mixed up, you'll want to combine. But start kneading right away! The gluten flour gets super super sticky and will form gross flavorless chewy patches if it isn't mixed evenly right away. Knead it a bunch, roll it into a log.
If you want to bake it, then wrap this log in some foil and bake away. Or slice it up and steam the slices until firm. Or you can boil the slices in flavorful broth.
After that the seitan is done. If you boiled it, you can store it in the broth. Then you use it whenever, like slice it up and grill it or toss it into stir fry.
My seitan batches seem to come out different each time. Steaming usually gives me the best result.
I get more consistency when I don't use gluten flour, but it takes way more work. You take ordinary flour and form a simple flour and water dough, roll it into a ball and let it sit over night in the fridge submerged in cold water. Then in the morning you need to slowly work all of the starch out of the dough to leave only the gluten. Essentially you dump out the water and refill the bowl, then knead the dough until the water is white and cloudy. Then empty it and refill again. Keep doing this until the water no longer turns cloudy while kneading. Your dough will have shrunk down to like 1/3 of the original size, and taken on that distinctly gluten-y feel. This approach does not have the seasoning built in (I imagine you would have flushed all of the seasoning out), so I always cook this kind in a very flavorful broth.
