Ingredients

The following ingredients have 4 Servings
  • 1 cup oat flour (coarsely ground works best for this. SEE NOTE)
  • ½ cup cooked red lentils
  • ¼ cup vital wheat gluten (SEE NOTE)
  • ¼ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed fennel seed
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • ¼ cup water
  • 1 tablespoon vegan Worcestershire sauce (We use Annie’s or Wizard’s brands)
  • 2 teaspoon no-beef broth (we use Better than Bouillon)
  • 2 teaspoon liquid smoke

Instruction

  • Preheat the oven to 350˚F (176˚C)
  • In a medium mixing bowl, whisk the 1 cup oat flour, , ¼ cup vital wheat gluten, ¼ cup all-purpose flour, 1 tsp Italian seasoning, ½ tsp crushed fennel seed, ¼ tsp onion powder, ¼ tsp garlic powder, and salt and pepper to taste until fully combined.
  • In a small bowl, whisk the ¼ cup water, 1 tbsp vegan Worcestershire sauce, 2 tsp no-beef broth, and 2 tsp liquid smoke until fully combined.
  • Pour the wet mixture into the flour mixture, add the 1/2 cup lentils, and stir until it forms a solid ball. On a lightly floured surface (use vital wheat gluten to flour the surface), knead the dough for 5 minutes. It should be firm and stretchy. If it’s sticky, add a little more vital wheat gluten, if it’s too dry, add water by the tsp until you get a firm dough.
  • You can bake this immediately, or for the best flavor, cover and refrigerate overnight.
  • Tear the dough into golf ball size pieces and press into flat discs. Bake for 12 minutes, then flip and bake for another 12 minutes.
  • Eat as is, or fry in a few tbsp of oil until they’re nicely browned and crispy, approximately 3 minutes per side.