Make the broth in advance as it has to cool down to room temperature. Add the stock cube, the salt and the porcini mushroom slices to a pyrex bowl, then pour over boiling water. Mix well and allow to infuse. Once the broth has cooled, stir in the vinegar.

In a larger bowl or bread machine, mix together all the dry ingredients, then pour it half of the broth and start combining it well. Add the remaining broth, a bit at a time, until the dough has formed without being too wet.

Knead the dough for a good 15 minutes by hands or 10 minutes with a bread machine.

Allow the dough to rest for 30 minutes to 1 hour. This is important to make it easier to work once the gluten has relaxed.

Divide the dough into 3 equal parts and roll each part into a sausage.

Braid* the dough and make sure to pinch well the ends so it stays together.

Place the braided seitan over a sheet of parchment paper.

Brush the surface with the margarine on both sides. This will make the seitan juicier and tender. For a lighter version you can skip this step.

Wrap it well with the paper, making sure not to wrap it too tight, then wrap again in enough foil to form two layers around the seitan.

Place the wrapped seitan into the steamer rack and cook for 1.5 hours. If using the instant pot or any pressure cooker, the cooking time will be 50 minutes.

Allow the chicken style seitan to cool down completely before using it in your favourite recipes.