Start by bringing four quarts of water to a low boil in a large stock pot. Add ingredients for simmering broth. Boil for about five minutes then remove 1 1/4 cup of the broth set it aside and allow to cool so you can mix it into your seitan dough. 

In a blender combine the beans, pickled beets, and the broth that you set aside to cool. Blend until smooth. 

Add to a large mixing bowl and add in the remaining dry seitan ingredients. Knead by hand for three minutes.

Divide the seitan dough into two pieces. Roll the dough into logs. Wrap it with cheese cloth and tie with kitchen twine. Place the cheese cloth wrapped seitan into the simmering broth. Simmer on low with the lid on for one and a half hours.

Remove the seitan from the broth and allow it to cool enough to handle. Cut the twine away and unwrap the seitan. Cut the seitan into slices and add to your marinade. Marinade in the refrigerator covered over night or for at least two hours. Allowing it to rest and marinade overnight provides better results. 

When you are ready to serve preheat your grill to 400. When preheated add the seitan and lower the heat to around 300. Grill for 20 minutes flipping the seitan halfway through.