In a large mixing bowl, combine all-purpose flour and room temperature water using your hands or a spatula. Mix until a shaggy dough forms.

Transfer the dough to a clean surface and knead it for about 8-10 minutes.

Place the dough in a bowl of water and let it rest for 1-2 hours.

After resting, hold the dough under running water to rinse and squeeze gently to remove excess starch.

Shape the washed dough into a braid or knot.

In a pot, bring seasoned vegetable broth to a gentle simmer; add soy sauce, garlic powder, and onion powder.

Carefully place the shaped dough into the simmering broth and cook for 1 hour, flipping halfway through.

Remove the vegan chicken from the broth and cool before shredding into bite-sized pieces.