2 cups wheat gluten
1 teaspoon each pepper, salt and sage
1 tablespoon soya sauce or Braggs
3-5 tablespoons ketchup
1 to 1 1/2 cups water or veggie broth + 4 to 6 cups broth
2 cups chickpea flour
2 cloves garlic, minced
1 small onion, minced
1 teaspoon garlic salt
any other spices you might want to add [like Cajun spice or crushed red peppers]
1/2 to 1 cup water
oil for frying
Inside:Mix together the dry inside ingredients. Mix the wet ingredients separately (not including the broth), and then stir together the wet and dry ingredients (not including the broth). You might need to add more wet or dry to make the consistency a firm but sponge like ball. Cut or tear the ball into small 1 inch pieces.
Place them on a deep baking tray or in a roasting pan and pour the broth over them [they should be completely covered]. Bake in the oven at 450 for 45-60 minutes. Stir them around once and a while.
After they're done, remove pieces and place in a bowl in fridge to cool down. Save the broth for future recipes.
Meanwhile, mix the outside ingredients. It should be a semi thick and sticky consistency, so you might have to add more chickpea flour or water.
Heat oil in either a non-stick pan or a deep fryer. Dip the pieces into the batter and coat well. Add to heated oil and cook till outside is golden brown.
Place on paper towel to get rid of excess oil and eat.