Preheat oven to 350°F.

In a large bowl or in the bowl of your stand mixer, whisk together vital wheat gluten, nutritional yeast, chickpea flour, paprika, cumin, garlic powder, and onion powder. Set aside.

In a blender add no-beef or vegetable stock, soy sauce, olive oil, ketchup, vegan Worcestershire sauce, brown sugar, liquid smoke, and pepper. Blend until smooth.

Add the wet ingredients to the dry and gently knead using the paddle attachment of your stand mixer, or hands for about 3-5 mins, or just until the seitan comes together.

Meanwhile, in the blender, add no-beef or vegetable stock, brown sugar, chili powder, parsley, thyme, soy sauce, molasses, mustard, and garlic. Blend until smooth. Add water as needed if it is too thick. Set aside.

Form the seitan into a brisket-like shape. Place it into a medium-sized casserole dish and cover with about 1 tbsp of olive oil, using your hands.

Pour the braising liquid from the blender over the brisket, and bake for about 20-25 mins, until the top has a crust.

After 20-25 mins, carefully flip over the brisket, and brush the top with the braising liquid. And bake for another 20-25 mins. Check on it every 5-10 mins and brush with the braising liquid as needed.

Remove the brisket from the oven and allow it to cool in the casserole dish.

Meanwhile, make your dry rub. In a small jar, add kosher salt, black pepper, paprika, garlic, and cumin, and shake to combine.

Heat up your grill to about 400°F, and loosen up the brisket from the bottom of the dish, if necessary. Cover the brisket in your favourite BBQ sauce and dry rub seasoning.

Place the brisket onto the grill and grill it for 3-5 mins on each side, until bbq sauce is caramelized and charred.

Slice & serve.