1. **Prepare the homemade vegan ground (if using instead of Impossible meat):** Begin by heating your vegetable broth to a slight boil, then pour it over the TVP textured vegetable protein to rehydrate it. While the TVP rehydrates, combine avocado oil, all-purpose flour, nutritional yeast, umami seasoning, flax seed, soy sauce, molasses, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1 tsp liquid smoke in a large bowl until well combined.
2. Add the rehydrated TVP, panko bread crumbs, and A1 sauce to the bowl with the umami mix. Combine thoroughly until a large ball forms. Set this aside to be used as the "vegan ground" for the main recipe.
3. **Prepare the main mixture:** Drain and rinse the jackfruit thoroughly.
4. In a large bowl, combine all the main ingredients: the prepared homemade vegan ground (or 1 package Impossible meat), drained jackfruit, 1/4 cup chopped white onion, 2 tbsp vegan Worcestershire sauce, 1 tsp liquid smoke, 1 tbsp brown sugar, 1 tsp onion powder, 2 tsp garlic powder, 1 tsp mustard powder, 1/2 tsp paprika, 1/4 tsp cayenne pepper, and 1/4 tsp smoked paprika.
5. Transfer the mixture to a lined, lightly oiled baking sheet. Shape the mixture to your desired loaf look. Create shallow lines in the mixture for presentation, but do not cut all the way through.
6. Bake at 375°F (190°C) uncovered for 1 hour and 10 minutes.
7. Remove the loaf from the oven, brush generously with 3/4 cup of your chosen BBQ sauce, and bake for an additional 20 minutes.
8. ENJOY!
