MAKE THE SEITAN: (BOTH WHOLE WHEAT AND ALL PURPOSE FLOUR)
Add the flour to a bowl, add the water until it forms a firm dough. Cover with water, cover it and let it rest for 8 hours.
Rinse the dough while kneading it n running water or in a bowl, changing the water constantly until it becomes clear.
Add the dough to a pot and add the ingredients for the simmering broth. Cook it in a pressure cook using high pressure for 20 to 30 minutes. Let it cool on its broth. If you don’t own a pressure cooker, cook it on your hob for 1 hour and 30 minutes, approximately.
Make the GRAVY:
Add the simmering broth to a pot, add the red wine, bring to a light simmer for about 5 minutes, add the cornstarch slurry, let simmer for 2 minutes more in low heat, add champignons if you like, and serve it over a roasted or braised seitan.