Independence Day Seitan Wieners

Preheat the oven to 350°F (180°C, or gas mark 4).

In a large mixing bowl, combine the vital wheat gluten, whole wheat flour, smoked paprika, garlic powder, onion powder, and turmeric.

In a separate medium bowl, whisk together the water, canola oil, soy sauce, brown rice syrup, tomato paste, and liquid smoke.

Add the wet ingredients to the dry mixture and stir until uniform.

The dough will be wet and not like a bread dough.

Divide the dough into 8 to 12 pieces, depending on the desired size of your wieners.

Tear off 8 to 12 pieces of aluminum foil, each about 6 × 12 inches (15 × 30 cm).

Shape each piece of dough into a sausage and place it near the long edge of the foil.

Roll up the foil tightly, twisting the ends securely.

Place the wrapped wieners seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.

Let the wieners cool before unwrapping.

Serve and enjoy as you would any hot dog.