Mix the seitan dry ingredients in a bowl first. Next, mix all of the seitan wet ingredients in a separate bowl, until well combined. Slowly pour the liquid mixture into the dry wheat gluten mixture, while mixing with a fork to combine the wet and dry. Only add as much of the liquid mixture as needed to allow the wet ingredients to form an elastic dough. If needed, add a bit more water if all of the dry ingredients are too dry. Likewise, add more vital wheat gluten if you added too much liquid and a lot of liquid is squeezing out of the gluten mixture as you knead it. A little bit of moisture seeping out of the dough as you knead it is fine.
Once you've kneaded the dough for a minute, form it into a ball as best as you can. Set it aside. Begin creating your broth by adding your water, bouillon cubes, red wine, and liquid aminos to a medium sauce pot. Bring broth to a boil, stirring occasionally, and once at a boil add in the seitan. Bring the heat down to a low simmer and slightly cover the pot with a lid. Allow to simmer for 1 hr.
Once seitan has cooked for an hour, remove from pot and set in a bowl and allow it to cool in the fridge completely. Use as a meat substitute in any dish. Slice as deli meat, slice to make philly cheese steak sandwiches, carnitas for tacos, stir fry, etc... ENJOY!