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 teaspoon Italian seasoning, ½ teaspoon crushed fennel seed, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and salt and pepper to taste until fully combined.
In a small bowl, whisk the ¼ cup water, 1 tablespoon vegan Worcestershire sauce, 2 teaspoon no-beef broth, and 2 teaspoon liquid smoke until fully combined.
Pour the wet mixture into the flour mixture, add the ½ 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 teaspoon 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 12 minutes, then flip and bake for another 12 minutes.
Eat as is, or fry in a few tablespoon of oil until they’re nicely browned and crispy, approximately 3 minutes per side.