Ingredients

• 1 finely chopped onion
• 1 cup  ground walnuts
• 1/2 cup olive oil
• 4 tablespoons nutritional yeast
• 2 cups of water
• 2 cups of gluten flour

For the broth:

• 4 cups of boiling water
• 1/2 cup soy sauce
• 1 teaspoon thyme or 3 bay leaves

Preparation

1. In a large bowl, combine onion, walnuts, oil, water, and nutritional yeast; mix well.
2. Add the gluten flour to the mixture. (It is important that the gluten flour is added last to allow it to incorporate well with the rest of the ingredients. If it is added out of order, it will not result in a smooth dough.)
3. Place the dough in a large baking dish and spread to cover the entire surface.
4. In the same bowl where the dough was made, prepare the broth by adding the hot water, the soy sauce and the thyme. Mix.
5. Put the broth on top of the dough, and place it in the oven in this way, WITHOUT MIXING, with the liquid on top. The broth will seep through the dough and will cook the gluten this way. Bake for an hour until it is all blended well and all the liquid has absorbed, and it is golden on top. It can be left in the oven for  longer -about 5-10 minutes- with the grill on to get it to look more roasted and golden.