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

Line a baking sheet with parchment paper or a silicone baking mat.

Reconstitute the TVP: Mix TVP granules, vegetable broth, and soy sauce in a microwave-safe bowl.

Cover with plastic wrap and microwave on high for 5–6 minutes, or mix TVP and soy sauce, bring the broth to a boil, pour over TVP, cover, and let sit for 10 minutes.

In a frying pan or cast-iron skillet, heat olive oil and sauté diced onion and garlic until translucent and lightly browned, about 7–10 minutes.

Add ground black pepper, garlic powder, onion powder, cumin, ketchup, and wheat gluten to the sautéed onion and garlic mixture.

Stir well into the reconstituted TVP.

Knead the mixture together using your hands.

For a smoother loaf, process half of the mixture in a food processor until it becomes paste-like, then combine it with the rest.

Form the mixture into a loaf shape and place it on the prepared baking sheet.

Paint a thin layer of ketchup on top.

Bake for 20 minutes, remove from oven, and brush with another layer of ketchup.

Return to the oven and bake for an additional 25 minutes.

The loaf should be firm, and the ketchup on top should be dark and sticky.

Let it rest for 10 minutes before slicing.