3 cups vital wheat gluten flour
1 cup chickpea flour
1/4–1/3 cup olive oil
flavourings (see below)
enough veggie broth to total 3 cups liquid
N.B. All flavourings are optional and to taste; what matters is the proportion of vital wheat gluten, chickpea flour, and liquid.
Seasoning Options
chicken:
4–5 teaspoons in total of dried oregano, thyme, and/or rosemary
1/2 teaspoon salt
pork flavour:
1 teaspoon smoked sweet paprika, 1 teaspoon cumin, 4–5 teaspoons liquid smoke, 1 teaspoon salt
beef flavour:
1 teaspoon smoked sweet paprika, 1 teaspoon cumin, 2 tablespoons Worcestershire sauce, 1/4 cup red wine, 1/2 teaspoon salt
bacon flavour:
4 tablespoons maple syrup, 4 tablespoons liquid smoke, 1 teaspoon salt. 4 teaspoons tomato paste to be added at the end (see below).
Heat oven to 350F. Combine dry ingredients. Whisk together liquids and flavourings. Stir together and knead for 3 minutes (a Kitchen Aid works well for this). Let rest 10 minutes. Knead briefly, divide into four pieces, and shape into patties (or loaves when making bacon). For streaky bacon, fold 1 teaspoon of thick tomato paste into each loaf. Put each piece into foil packet, leaving a little room for expansion. Put in oven and steam for 30 minutes. Remove from oven and steam in packets for a further 30 minutes. Unwrap and return to oven for 15 minutes more. Remove and let cool completely. Refrigerate or freeze. Bacon should be well chilled before slicing, and slices should be frozen on a flat pan before being put together into a freezer bag, to prevent sticking.