In a large bowl, add the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, bouillon powder and beetroot powder and mix well with a fork. Add the dark soy sauce, liquid smoke and 60ml water and mix well. Form into a dough, set aside the bowl and knead on a clean surface for 2-3 minutes. This will toughen up the gluten slightly. If you use too much water, just add a bit more gluten.