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TVP mixture: In a bowl, combine the soy milk, porcini mushroom bouillon, coconut oil, apple cider vinegar, and liquid smoke. Add the TVP and mix well. Let it sit for 10-15 minutes to absorb the flavours.
VWG mixture: In another bowl, combine the VWG, salt, sugar, garlic powder, onion powder, black pepper, coriander powder, cumin powder, and char masala. Mix well.
After mix: Add the grated garlic and onion to the TVP mixture and mix well. Then add the VWG mixture and mix until well combined. If the mixture is too dry, add the soy milk. You can also add the beetroot powder for colour.
Form the mixture into oval-shaped kebabs and place them on a baking tray lined with parchment paper.
Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until the kebabs are cooked through and slightly charred on the outside.
Serve hot with your favourite sides, such as rice, salad, or naan bread.