In a large bowl mix flour and water. Knead until smooth.
Place the dough into a large bowl, cover with cold water and let it rest for 30 minutes.
Knead, pull and squeeze the dough in the water until the water gets really opaque (almost white). Strain the seitan and repeat the process until the water only gets slightly opaque and the seitan is elastic and spongey. The seitan should weight around 450 g once is ready.
Squeeze the seitan and put in into a bowl. Add the maple syrup, mustard, salt, rosemary and garlic powder and knead until incorporated.
Add flour and knead briefly.
Now flatted the seitan into a rectangle and cut it into 3 strands (as shown in the blogpost). Braid the strands, then pull the seitan and knot it once.
Place the vegetable stock into a large pan and bring to a boil, add onions, carrots and garlic if desired, then lower the heat, add in the seitan and cook with the lid half on, over low heat for 90 minutes.
Flip the seitan every 30 minutes and add more stock if needed.
Once cooked allow it to cool completely and store it in the fridge overnight.
Shred the vegan chicken using two forks and use straight away.
You can store the shredded vegan chicken for 3 days in an airtight container in the fridge or you can freeze it and thaw it whenever you need it.