This recipe is based off of the Veggieroni recipe from Fat Free Vegan, with a few tweaks. Feel free to substitute something else for the nutritional yeast (ground nuts, ground flax), but you can't really taste it in the final recipe. I also use my food processor with the dough blade for this, and it goes together in minutes.
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
3/4 teaspoon salt
1 1/2 tablespoons pizza seasoning (Penzey's)
2-3 teaspoons spanish smoked paprika
3/4 teaspoon mustard seeds, whole
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons olive oil
2/3 cup water
4 tablespoons tomato paste
1 teaspoon liquid smoke
1/2 teaspoon honey
Preheat oven to 325°F Mix dry ingredients in a large bowl. Mix the wet ingredients a smaller bowl.
Pour the wet mixture into the dry, stirring well. Add more water if necessary.
Remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.
Roll into a log shape, about 7 inches long. Place the log on foil and roll it up in the foil, twisting the ends to seal. Bake for 1 hour and 15 minutes, turning over after 45 minutes.
Remove from oven and unwrap to cool. Slice as needed and store leftovers wrapped in plastic wrap in the fridge.