In a large bowl (I like to use a large bowl so that I can do all of my kneading directly in the bowl.), add the gluten, chickpea flour, and nutritional yeast. Stir to combine. Pour in the cooled broth and mix until a dough forms. If the dough is too sticky and too loose to knead, add a tablespoon of gluten at a time until it reaches the right consistency. Knead for about 5 minutes. Let rest for 5 minutes.
**I purchased a packet of sausage seasoning from the Sabbathday Lake Shaker Village on a recent trip to New Gloucester, Maine. It includes: garlic, basil, oregano, parsley, thyme, fennel seed, and red pepper flake . You might have to play with the ratios of each of the herbs and spices, or just order a packet from them. Garlic Basil Oregano Parsley Thyme fennel seed red pepper flake