In a mixing bowl, combine the wheat gluten, whole wheat flour, and nutritional yeast.
In a separate bowl, combine the onion, water, steak sauce, tomato paste, and mustard.
Add the wet ingredients to the dry ingredients and knead together.
Let the dough rest for 20 minutes.
To make the broth:
In a pot, combine the vegetable broth, brown sugar, paprika, onion powder, garlic powder, black pepper, cayenne, liquid smoke, and ground cumin.
Bring to a boil.
Divide the seitan dough into 4 pieces and drop into the boiling broth.
Reduce heat to a simmer and cover.
Simmer for about 30 minutes, stirring occasionally to prevent sticking.
Once most of the moisture is absorbed, remove the pot from the heat.
Cut the rolls in half, shred the “beef” using a fork, and pile onto the rolls.
Notes / Tips / Wine Advice:
Serving Tip:Serve with creamy curry coleslaw for a complete meal or pair with grilled veggies for a lighter option.Wine Advice:Pair with a fruity red wine like Merlot or a chilled glass of sparkling water with lemon.