Vegan Roast "Beef"

0 Preheat the oven to 375 degrees(F).
1 Heat the olive oil on medium high in a large non-stick skillet. Add the mushrooms and garlic and sauté, reducing heat as needed until the mushrooms have released their liquid and are beginning to brown. About 7 to 10 minutes.  Season with a pinch of salt and pepper.
2 While the mushrooms and garlic sauté, add the vital wheat gluten, 1 teaspoon of beet powder, salt, onion powder and black pepper to a large mixing bowl. Whisk to combine. 
3 Once the mushrooms and garlic are cooked, add them to a food processor with the remaining 1 teaspoon of beet powder and pulse until very finely chopped. Almost a paste.
4 Add the the mushrooms and garlic to a separate medium sized mixing bowl. 
5 Then add the vegetable broth, apple cider vinegar, maple syrup, tahini and liquid smoke to the bowl with the mushrooms and garlic and whisk to combine. 
6 Pour the wet ingredients into the bowl with the dry ingredients and start to stir. 
7 Once it becomes too difficult to stir, begin to knead with your hands and bring the seitan together.
8 Once it forms a ball, turn the seitan out onto a surface that has been dusted with a little more vital wheat gluten. Knead for another minute, then form into a roast or loaf shape. 
14 Brush one side of the outside of the seitan roast with 1/2 the Dijon mustard and sprinkle with 1/2 the black pepper. 
15 Heat the olive oil on medium high in the skillet you used for the mushrooms and then put the roast into the skillet. Sear one side of the roast for about 2 to 3 minutes or until it forms a golden brown crust. 
16 While one side sears, brush the other side with the rest of the Dijon and sprinkle with the rest of the pepper. Flip and sear the other side. 
9 Make the braising liquid. Pour the vegetable broth into a large pot that you have a cover for. Add the onions, thyme and rosemary.
10 Put the seitan roast into the pot with the broth and kind of nestle it down into the broth. It should be a little more than half way covered by the broth. 
11 Cover and then roast in the oven for 1 hour. Flip the seitan the best you can, it will still be very soft, then cover again and roast for another 45 to 50 minutes or until the seitan is firm.
12 It will firm up a bit more as it cools. 
13 Serve sliced thick with mashed potatoes and gravy or slice thin and make a sandwich with it!