First, make two batches of seitan using this recipe or use a packaged seitan quick mix if you prefer. Form into one large loaf.
Then, for the glaze, combine:
1/4 c low-sodium soy sauce
3 1/2 c low sodium vegetable stock (I used 1 cube Rapunzel bouillon and 3 1/2 c water
1/2 c date paste (puree 1 cup dates with 1/2 cup water in a food processor)
1 c marsala wine (I used generic red cooking wine)
1/2 c tomato paste
4 cloves garlic fine minced

SEITAN:

Seitan (Wheat Meat)
Adapted from a recipe found at the Postpunk Kitchen recipe site
Dry ingredients
3/4 cup wheat gluten mix
1/8 cup nutritional yeast
Wet ingredients
1/2 cup cold water
2 Tbsp low sodium soy sauce
1/2 tsp garlic powder
Broth for simmering
4 cups cold water
vegetable bouillon cube
1 Tbsp soy sauce
In separate bowls mix wet and dry ingredients before combining and stirring with a stiff spatula til it forms into a ball. Knead for 3 minutes and let rest a few minutes.
Roll seitan into a log shape and cut in 3 pieces. Drop into cold broth and heat to boiling. Turn down heat to med-low, cover partially with lid, and simmer for at least 30 minutes.
Cut into whatever size pieces you need.