• Make the corned beef broth by adding all the broth ingredients to a large pot. (Use a tea ball or spice pouch for the pickling spices.) Simmer the broth ingredients for 15 minutes, then turn off the heat and set them aside. (You will use 1 cup in the dough and the other 7 cups to simmer the corned beef.)
• Press a block (14 oz.) of tofu and crumble it into a food processor, then add 1 cup of the flavored broth, 1 tablespoon of ketchup, 1 teaspoon of salt, and 6 drops of food coloring and blend until it turns into a creamy, thick liquid.
• Pour the mixture into a glass bowl, then add 1 cup of vital wheat gluten and mix well until a thick dough forms.
• Add another 1/2 cup of vital wheat gluten, kneading it into the dough until the gluten is fully absorbed and no longer feels wet. (You may have to add an additional 1-3 tablespoons of wheat gluten until the dough is firm enough to hold its shape firmly.) (If your dough is too soft, it will fall apart in the boiling process.)
• Form the dough into a cylindrical loaf, like corned beef.
• Place the seitan in a large pot and pour the remaining 7 cups of broth over it. Add 2 tablespoons of oil and cover with a lid. Bring the broth to a boil over medium heat, then turn down the heat to low and simmer for 1 hour and 15 minutes, turning the roast over in the broth after 45 minutes.
• If you want to eat it immediately, remove it from the broth, place it in a colander to let the excess broth drip off, then slice and serve. (You can use the remaining broth to boil cabbage and or potatoes too.)

To cook vegetables

• Add 8 cups of your choice of vegetables (I like cabbage, potatoes, and carrots) to the remaining spiced broth. Add water until the vegetables are covered, then boil for 20-25 minutes until the potatoes are soft and cooked through. Serve with the seitan corned beef.