In a medium-size bowl stir the wheat gluten, flour, nutritional yeast, and spices with a fork.
Combine the broth, tamari, ketchup and liquid smoke in a small bowl.
Mix the wet ingredients into the dry, using a fork.
Add an extra 1 or 2 tablespoons broth or gluten, if needed, to make a workable dough.
Knead by hand for 4 minutes, or until the dough forms a cohesive ball and you can see strands of gluten forming.
Form into a ball about 5 inches across.