Notes:

Ingredients:
½ cup pinto beans
1 tsp garlic powder
1 tbsp onion powder
2 tbsp italian seasoning
½ cup textured vegetable protein (TVP)
½ cup vital wheat gluten
1 tbsp fennel seeds
¼ tsp black pepper
a dash of red pepper flakes
1 tsp paprika
¾ cup water
2 tbsp low sodium soy sauce

Directions:
Crush fennel seeds into a powder using mortar and pestle, set aside. Pulse beans a few times in a food processor or mash manually with a fork until no whole beans are left. Combine beans with all dry ingredients (add red pepper flakes to taste, a little goes a long way) and soy sauce in a large bowl. Mix with your hands to ensure even distribution. Add water and then knead dough about 10 times and set aside. Grab 5 rectangular shapes of foil and prepare your steamer (turn it on and get it ready). Divide dough into 5 equal parts and, using your hands, shape it into a log on the tin foil. Wrap each piece tightly in tin foil, twisting the ends to close. Steam for 40 minutes.

Source: The Happy Herbivore Cookbook