Step 1

In a mixing bowl add the vital wheat gluten, paprika, garlic powder, thyme, cayenne pepper, chilli flakes and salt. Mix well to combine.

Step 2

In another mixing bowl add the vegetable stock, tomato puree, olive oil and soy sauce. Mix well.

Step 3

Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon to combine, then knead in the bowl for a couple of minutes (with clean hands). You will feel how elastic it is right away.

Step 4

Shape and roll into a sausage shape, then roll firmly in non-stick baking paper.

Step 5

Now roll in tin foil and twist the ends like a cracker.

Step 6

Pop in the air fryer at 200c/400c for 50 minutes (middle shelf, if you have shelves) or in a preheated oven at 200c/180c fan/400f/gas mark 6 for 50 -55 minutes. (If you are making it for pizza, remember it will be cooked a second time on the pizza, so reduce the cooking time by 10-12 minutes for the original bake)

Step 7

When it's ready it should have started to brown on the outside and be firm, yet springy to the touch.

Step 8

Leave to cool.

Step 9

Slice and use in a pizza, sandwich, pasta etc.

Step 10

Enjoy!