mix all spices except the vinegar with the gluten
add vinegar, soy sauce and beet root juice, mix everything
let rest for 15mins
pack the seitan ball in muslin, and tie ends
alternatively you can use parchment paper and aluminium foil
if you packed in muslin, in your steamer prepare a broth, otherwise just put water in steamer
steam for 45mins at ~176°-194°F (80°-90°C)
as soon as it's cool enough to touch, unwrap
fry in a pan on all sides for a nice color, in the end deglaze with soy sauce
in a closed container let rest in the fridge for some hours, better over night