Preheat the oven to 350°F. Spray an 11×7-inch (2 quart) casserole dish with non-stick cooking spray or lightly brush with olive oil. Preheat the oven to 350°F (175°C). Lightly oil an 11x7-inch baking dish.

In a large bowl, whisk together the vital wheat gluten, chickpea flour, smoked paprika, onion powder, garlic powder, cumin, black pepper, and salt.

In a small bowl, whisk together the 1 1/4 cups beef-style broth, 2 tablespoons Worcestershire sauce, 2 tablespoons BBQ sauce, and 1/4 teaspoon liquid smoke. Stir the wet mixture into the dry mixture until a dough forms.

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. Be careful not to over-knead, as this can make the seitan tough. Shape into a loaf approximately 7 inches in length.

Sprinkle the loaf with steak seasoning, then transfer it to the prepared baking dish. In a separate bowl, whisk together the Braising Liquid ingredients (broth, BBQ sauce, Worcestershire sauce, liquid smoke, garlic, smoked paprika, onion powder, and thyme). Pour this mixture over and around the seitan brisket.

Tightly cover with aluminum foil and bake for 1 hour.

After 1 hour, remove the foil and brush the brisket with additional BBQ sauce. Return it to the oven, uncovered, and bake for an additional 20 minutes, or until the brisket has a nice glaze and slightly crispy edges.

Let the vegan brisket rest for 10 minutes. Transfer to a serving plate and spoon the cooking liquid over the roast. Cut into slices and serve warm.