Step 1

Preheat the oven to 375° F (190° C).

Step 2

Wash and cut mushrooms into bite-sized pieces, then saute them in 1 tablespoon of cooking oil and sprinkle with 1/2 teaspoon of salt.

Step 3

Heat over medium heat until they begin to release their juices, then add 2 tsp smoked paprika, 1/2 tsp onion powder, 1 tbsp Bragg's Liquid Aminos, 1 tsp liquid smoke, and 1/4 tsp black pepper and stir well.

Step 4

Transfer the mixture to a food processor or blender, add 2 tbsp ketchup and 1/4 cup of water then blend for about 20 seconds. Slowly add the remaining 3/4 cup of water to the blended mushroom mixture until it's well combined.

Step 5

Pour the blended mushroom broth into a large glass mixing bowl and set it aside while you prepare the TVP.

Step 6

In a small saucepan heat 1/3 cup of water, 1 tbsp of Bragg's Liquid Aminos, 1 tsp of liquid smoke, and 1 tsp smoked paprika. When it starts to boil, turn off the heat and add 1/2 cup of TVP. Stir well then let it sit and absorb the liquid for about 5 minutes.

Step 7

Pour the TVP into the mushroom broth and stir. Then add 1 cup of vital wheat gluten and stir well with a silicone spatula.

Step 8

Add the remaining 1/2 cup of wheat gluten and knead it in with your hands.

Step 9

Pull off a handful of dough and form it into a seitan patty and place it onto an oiled sheet pan.

Step 10

Once all of the veggie burgers have been formed, put them in the oven a 375° F (190° C) for 35 minutes. (Take them out after 20 minutes to flip them.)