Preheat the oven to 350˚F (176˚C)
In a medium mixing bowl, whisk the 1 cup oat flour, , ¼ cup vital wheat gluten, ¼ cup all-purpose flour, 1 tsp Italian seasoning, ½ tsp crushed fennel seed, ¼ tsp onion powder, ¼ tsp garlic powder, and salt and pepper to taste until fully combined.
In a small bowl, whisk the ¼ cup water, 1 tbsp vegan Worcestershire sauce, 2 tsp no-beef broth, and 2 tsp liquid smoke until fully combined.
Pour the wet mixture into the flour mixture, add the 1/2 cup lentils, and stir until it forms a solid ball. On a lightly floured surface (use vital wheat gluten to flour the surface), knead the dough for 5 minutes. It should be firm and stretchy. If it’s sticky, add a little more vital wheat gluten, if it’s too dry, add water by the tsp until you get a firm dough.
You can bake this immediately, or for the best flavor, cover and refrigerate overnight.
Tear the dough into golf ball size pieces and press into flat discs. Bake for 10 minutes, then flip and bake for another 10 minutes.
Eat as is, or fry in a few tbsp of oil until they’re nicely browned and crispy, approximately 3 minutes per side.