Preheat the oven to 350°F. Spray an 11x7-inch (2 quart) baking dish with non-stick cooking spray or lightly brush with olive oil. The seitan will expand as it roasts so it is important to use a relatively small baking dish.

In a large bowl, whisk together the vital wheat gluten flour, chickpea flour, onion powder, dried thyme, salt, and black pepper. Set aside.

In a small bowl, whisk together the vegan beef broth, Worcestershire sauce, and ketchup. Stir the broth mixture into the flour mixture. Keep the bowl out for prepping the cooking liquid.

Working quickly, use your hands to knead the dough just until combined. The dough will come together almost immediately and have a wet but firm and springy texture. Shape into a loaf approximately 7 inches in length. Sprinkle the seitan roast with steak seasoning then transfer to the prepared baking dish.

In a small bowl, whisk together the remaining 1 1/4 cup vegan beef broth, vegan Worcestershire sauce, garlic, and 1/2 teaspoon dried thyme. Pour the broth mixture around the roast. Cover tightly with foil and bake for 1 hour.

Transfer to a serving plate and spoon the cooking liquid over the roast. Cut into slices and serve hot.