Pour the textured vegetable protein (TVP) into the vegetable broth. Rehydrate for 5 minutes until all the liquid has been absorbed.

Into a food processor add the rehydrated TVP, chickpea flour, barbecue sauce, and liquid smoke. Pulse until it forms a sticky mixture that can be formed into a patty. I like to add in about ¼ teaspoon salt and black pepper to this mixture.

Scoop about 1 ½ heaping tablespoons of the mixture onto a square of parchment paper. Use a spatula and your hands to shape it into a circle. You can make your patty as thin or thick as you like. Repeat the process until all are made. I also like to sprinkle the patty with salt and pepper before cooking.

To cook in a pan add 1 tablespoon (15ml) olive oil into a large fry pan. Heat the oil up for a few minutes over medium heat. Add in the patties and cook on each side for 5 to 7 minutes or until it is browned to your liking. To cook on an electric grill spray with spray oil and cook for about 10 minutes or until browned to your liking.

Enjoy the patties however you like in a salad or burger!