In a large mixing bowl, combine wheat gluten flour, beet powder, nutritional yeast, lemon pepper, onion powder and mustard powder. Make a well in the center.

In a small bowl, mix together water, aminos, tomato paste, olive oil and vinegar until the tomato paste is incorporated.

Add wet ingredients to the well and mix until a lumpy ball forms. It will appear a bit dry. Now, use your hands (with gloves if you have them) to knead the mixture until all ingredients are incorporated and there are no dry spots. If it’s very cold in the kitchen, you may have a harder time kneading. Moisten your hands with warm water and keep going, it should take about 3 minutes and appear very stretchy.

Divide the ball in half with a knife. Again, if it’s cold, the seitan might spring back more so this process will take a big longer. On a large cutting board, flatten the dough into a kidney shape that is roughly 3/4 inch thick and 8 inches in length. Use a rolling pin to roll, flatten and form. Let the first one rest while you do the second one.

Let both doughs rest about 10 minutes, for the gluten to relax a bit, then repeat the rolling process. Again, it’s more resistant if your kitchen is very cold so you might need to let it rest one more time.

As the steaks rest the surfaces will get a little smoother, which if what you want for the sear and appearance.

Preheat the cast iron grill over medium high. It should be very hot and water should immediately evaporate. This is important because you want the steak to hiss immediately so that is sears and does not stick.

Pour in a thin layer of olive oil to coat the bottom of the pan. Add the steaks and sear until dark brown, but not burnt, about a minute and a half per side. Use a thin metal spatula to flip steaks. Once they are seared, lower the heat to medium and let them cook until somewhat firm, about 10 more minutes, flipping and pressing down on them with the spatula.

Now we are going to remove the steaks and cook the sauce in that same pan. Place steaks on a plate.

Turn heat up to medium high. Drizzle about 2 tablespoons of olive oil into the pan. Add onions and a small pinch of salt and sear the onions for about 3 minutes. Add the garlic and a little more oil if needed and cook for about 2 more minutes, stirring often.

Add the wine and stir to deglaze and reduce, about 3 minutes. Mix in the miso to dissolve. Add bay leaves, a healthy dose of fresh black pepper (1/2 teaspoon or so), thyme and veggie broth. Let the broth warm, reduce heat to medium.

Once warm, return the steaks to the brothy pan and submerge, spooning broth and onions over. Cover the pan and let cook for about 30 minutes. The broth should be simmering this whole time, but not boiling too rapidly.

OK we’re almost done! Remove the cover and flip the steaks. Turn the heat up and let sauce reduce for about 15 minutes uncovered. The broth will get really boily and active. Spoon sauce over the steaks while they cook. The steaks should no longer appear submerged and the sauce should be thickened a bit and really flavorful. Taste for salt.

Let sit for 10 minutes or so before serving. Remove bay leaves and garnish with parsley.