Using large pot or dutch oven with a lid saute onion and carrot in olive oil until golden brown. Add the garlic and fennel seed then cook for another minute stirring frequently. Add the flour and tomato paste. Continue to stir and cook for a minute or two. Add the white wine and orange juice. Then add your rosemary, thyme, and bay leaf. Bring to a simmer

Meanwhile use a large mixing bowl to knead the seitan dough together. In your mixing bowl combine: 1 cups vital wheat gluten, 1/8 cup chickpea flour, 1/4 cup nutritional yeast, 1 tbsp soy sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp paprika, and 3/4 cup water. Use a little more water if needed to bring the dough together. Knead the seitan for about five minutes then divide it into four equal pieces. Flatten out each piece wrap individually with cheese cloth and tie with twine. 

Add the orange slices and seitan cutlets wrapped in cheese cloth to the pot and cover with four cups of veggie broth. Add more liquid if needed to cover the seitan. Simmer for one hour with the lid on. 

After the seitan has simmered for an hour you can take out and unwrap. Slice the seitan and return to the pot. Remove the orange slices and bay leaf.

To make the grits when you are ready to serve bring 4 cups of water to a low boil. Add the grits and simmer for 15 to 20 minutes. Stir often. Add salt and pepper to taste. When the grits are cooked you can serve the seitan osso buco over the grits.