Preheat the oven to 350°F (176°C)
In a small pan on medium heat, toast the 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, ½ tsp ground ginger, ½ tsp cinnamon, and 1/8 tsp cloves until they release their oils and become fragrant. Approximately 2 to 3 minutes. Stir frequently.
In a medium mixing bowl, whisk the vital wheat gluten, the toasted spices, 1 tsp dry mustard, 1 tsp cracked pepper, and salt to taste until well combined.
In a blender, blend the 1 cup of water, ¼ cup steamed beet, 2 tbsp vegan Worcestershire sauce, 1 tbsp tomato paste, and 1 tsp maple syrup or brown sugar and blend until you can’t see any solid pieces of the beet.
Pour the beet mixture into the vital wheat gluten mixture and stir until well combined and it turns into a stretchy ball of dough.
On a flat surface, lightly floured with wheat gluten, knead the seitan for 6 minutes and roll it into a 8 to 10 inch (20-25 cm) log and wrap in a piece of parchment paper and then roll it up tight in aluminum foil. Bake on the middle rack for 50 minutes. Remove from the oven and let it sit for 15 minutes.