1. Seitan Roast: In a bowl, combine the vital wheat gluten, flour, yeast, rosemary, sage, and thyme. In another bowl, combine the vegetable broth, soy sauce, celery, onion, Worcestershire sauce, and garlic.
2. Slowly combine the wet into the dry ingredients, kneading as you go. Knead for at least 2 minutes, and then divide into two small roasts. Put the roasts into a 1-1/2 quart baking dish.
3. Broth: In a bowl, whisk together the vegetable broth, soy sauce, celery, onion, Worcestershire sauce, rosemary, sage, thyme, and liquid smoke. Pour half of the broth into the baking dish with the roasts.
4. Bake at 350 degrees Fahrenheit for 25 minutes. At this point, most of the broth will have evaporated. (I cut my roasts into slices before i baked the second time. This allowed the juices to really get in and marinade the roast.)
5. Pour in the second half of the broth over the roast and bake 20 to 25 minutes at 325 degrees Fahrenheit. Serve warm.
Variation: Cut up baby potatoes to bake with the roasts.
Source of recipe: i opted to get my hands wet and create a homemade 'faust' this year for the holidays. it was the first time i ever worked with seitan, and i think it turned out pretty well.