In a food processor, combine all the wet ingredients until smooth. Swap to a dough hook or transfer the mix to a large mixing bowl, then sprinkle in the dry mixture and mix until you get a firm dough ball.
Lightly flour a surface with a little extra vital wheat gluten and knead the dough for 2 minutes. Use a rolling pin to roll the dough into a roughly 30cm x 40cm rectangle.
Use a knife or pizza cutter to cut the rectangle along the center lengthwise, then cut horizontally into 5 strips. Gently roll each strip individually with the rolling pin to stretch them out further, then place vegan ham slices onto each strip, followed by vegan cheeze and fresh basil leaves. Leave about 1 cm empty around the edges.
Carefully roll up each strip and squeeze the Seitan pieces together to seal each end and the sides. Brush in olive oil, then cover each roll in baking parchment and tightly wrap them in aluminium foil.
Steam the little parcels over boiling water for 1 hour, then allow for them to cool down for 30 minutes and gently unwrap them.
Brush each roll with olive oil, season with salt and pepper and place it onto the hot grill. BBQ until golden, and serve the rolls alongside a delicious tomato sauce & fresh basil or your favourite BBQ additions.