- 1 cup vital wheat gluten
- 2 Tablespoons nutritional yeast
- 1 teaspoon fennel seeds
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 2 cups vegetable broth (I used Knorr bullion)
- 1 Tablespoon olive oil
Pre-heat your oven to 350 degrees F (177 C).
Mix all of the dry ingredients together (wheat gluten, nutritional yeast, spices).
Add one cup of the vegetable broth. Mix together until it forms a blob. Shape the blob into a loaf.
Put the loaf into a greased bread pan. Cover the loaf with the remaining cup of vegetable broth.
Cover the pan with tinfoil. Bake for about 30 minutes, or until all of the broth has been absorbed.
Take the baked loaf out of the oven. When it cools, slice 1/4-inch planks from it.
Heat up the olive oil. Fry planks on both sides, flipping after three minutes, or when the first side is brown and crunchy.