Preheat oven to 350°F. Coat 6 1-cup ramekins or extra-large muffin cups with cooking spray.

To make Seitan: Whisk together vital wheat gluten, nutritional yeast, garlic powder, herbes de Provence, salt, and red pepper flakes in large bowl. Stir in 1 1/2 cups broth with fork until loose dough forms. Press heaping 1/4 cup dough into each prepared ramekin or muffin cup, then top each with 1/4 cup broth. Bake 30 minutes.

Meanwhile, to make Stuffing: Spread baguette cubes on baking sheet, and toast in oven 10 minutes, or until lightly browned and crisp. Transfer to bowl.

Heat oil in large skillet over medium heat. Add shallots, mushrooms, celery, and carrots, and sauté 5 minutes. Add garlic and herbes de Provence, and sauté 3 to 5 minutes more. Add chestnuts, and cook 2 minutes more. Add broth and wine, and simmer 1 minute. Remove from heat, and stir in toasted baguette cubes and parsley; season with salt and pepper, if desired.

Remove Seitan from oven. Top each serving with 1/2 cup Stuffing. Return timbales to oven, and bake 45 to 50 minutes, or until Stuffing is crisp and browned on top. Cool 10 minutes. Serve in ramekins, or transfer to serving plates by running small spatula or knife around edges, and gently lifting timbales from muffin cups.

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