First, combine all dry and wet ingredients, except the vital wheat gluten, in a food processor or blender until smooth.
2 tablespoons nutritional yeast, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon Italian seasoning, ¼ teaspoon smoked paprika, ½ teaspoon salt and black pepper, 1 cup kidney beans, ½ cup low-sodium vegetable broth, ¼ cup beetroot juice, 2 tablespoons tomato paste, 1 tablespoon low-sodium soy sauce, 1 tablespoon balsamic vinegar, ¼ teaspoon liquid smoke
Then transfer to a large bowl and add the vital wheat gluten. With a large spoon or spatula, fold in the flour until it is just combined. You can use your hands for the last bit, kneading to make sure the flour is incorporated. Be careful not to over knead! Just knead until everything combines.
2 cups vital wheat gluten
On a flat surface roll out the dough. I rolled mine into an elongated circle. Then cut into 6 steaks.
At this point I continued to flatten each steak a bit more while changing the shape slightly to look more steak-like. Shaping is optional but fun and reminiscent of playing with Play-Doh. The dough will be a bit tough and snap back from the gluten elasticity but with a bit of work you can shape your dough into realistic looking steaks!
Next, prepare the broth in a large skillet over medium heat. Then add the steaks in a single layer. They will not be fully covered but that is okay. Turn down the heat to a gentle simmer, cover, and cook for 10 minutes on each side.
1 cup low-sodium vegetable broth, 4 tablespoons low-sodium soy sauce
They will end up absorbing most, if not all, of the broth by the time they're done which infuses lots of flavor into them. Just watch them towards the end to make sure they're not burning if all the broth has been absorbed. Keep them covered to help retain the moisture.
Then grill them on each side for 1-2 minutes over medium-high heat to char and caramelize the outside. For the classic grill marks, use any outdoor grill or a grill pan. If you don't have a grill or grill pan you can use a regular skillet. Non-stick or cast iron works best.