Vegan Pastrami

0 Preheat the oven to 350 degrees F / 176 C.
1 Place all beef seitan ingredients, except the vital wheat gluten, into a high speed food processor or blender. Blitz until smooth.
2 Add 1 cup of vital wheat gluten and pulse to form a dough.
3 Turn the dough out into a bowl, add remaining vital wheat gluten and lightly knead the dough to incorporate. 
4 Allow the dough to rest while you prepare the spice rub.
5 In a small mixing bowl add the rub ingredients and mix well.
6 Shape the dough into a log shape and place on a piece of foil. Coat all surfaces of the dough in the spice rub. (There will be some rub left over, that will be used in the simmer broth.)
7 Tightly cover the dough with the foil and place on a baking tray.
8 Bake in the oven for 60 minutes, removing the foil after 30 minutes and continuing to cook for a further 30 minutes. The outside layer of the seitan will become crispy.
9 Once cooked, remove from the oven and allow to cool before slicing thinly.
10 Meanwhile prepare the simmer broth by adding all ingredients into a pot and bring to a boil.
11 Add the sliced seitan to the simmer broth, ensuring all slices are coating in broth. Simmer for 5 minutes.
12 Serve pastrami directly from the broth, either warm or cold.