In a food processor or high powered blender, add the mushrooms, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 cup broth, ¼ cup soy sauce, 3 tablespoons peanut butter, 2 tablespoons liquid smoke, 2 tablespoons vegan Worcestershire sauce, 2 tablespoons tomato paste, and 1 tablespoon beet until pureed, approximately 1 minute. Pour the mushroom mixture into the wheat gluten and stir until it turns into a light and stretchy dough. If the dough seems too wet, add a bit more vital wheat gluten until it becomes really stretchy. Spread it evenly in the greased pan and bake for 30 minutes.