2 1/2 cups vital wheat gluten
1/4 cup chick pea flour
1/4 cup nutritional yeast
1 tsp paprika
1 tsp sage
1 tsp thyme
1/2 tsp black pepper
1 white onion, peeled and roughly chopped
2 cups vegetable bouillon
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp ketchup
1 tbsp whole grain mustard
1 tbsp liquid smoke
Preheat oven to 350 degrees F.
In a large glass mixing bowl stir together the; wheat gluten, chick pea flour, nutritional yeast, paprika, sage, thyme, and black pepper. Set aside.
Blend the; onion, vegetable bouillon, olive oil, soy sauce, ketchup, mustard, and liquid smoke in a blender. Pour over dry mixture. Stir until well-combined.
With clean damp hands knead/massage batter for 2-3 minutes. (This will activate the gluten and create a chewy texture.)
Transfer batter to a large piece of parchment paper. Form a log with batter. Fold parchment paper over log to cover completely. Transfer to a large piece of aluminum foil. Fold foil over parchment-covered log and fold foil to seal.
Place covered log on a baking sheet. Bake in preheated oven for 30 minutes. Flip log over and bake for another 30 minutes.
Allow to cool for about 15 minutes before slicing and serving.
Ideal served with miso or mushroom gravy and a touch of chutney.
