Wheat meat

Wheat meat, also known as "seitan".

For the broth:
6 cups water
10 dried shiitake mushrooms
a piece of kombu

Wet mix:
4 cloves garlic
2 tbsp chopped onion
1.5 tsp salt
500 ml of the above broth
25g olive oil

Dry mix:
3 cups (425g) wheat gluten flour
.75 cups (90g) chickpea flour

Boiling broth:
4 cups of the broth above
6 cups water
2 tbsp tamari
2 tbsp molasses

Pound garlic, onion and salt in a mortar. Mix with the rest of the wet mix ingredients.

Amalgamate dry mix well in mixer, then add the dry mix while the mixer is going. Change to dough hook and knead for 5 minutes. Let rest half an hour, then knead for another five minutes.

While the dough is resting, make the boiling broth by putting the remaining 4 cups of the broth in a large saucepan with 6 more cups of water,  the tamari and the molasses, which you may want to dissolve in a small container with some water before throwing into the saucepan.

After the second kneading, stretch out the dough and flatten it - it's very elastic and will resist working. Cut it into long strips about 0.75 inches wide, and then cut each strip into small pieces about 0.75 inches across. Or even smaller, if practical. They will triple or quadruple in size. Add them to the broiling both, as you cut them.

Let them boil for at least 30 minutes.

Drain  and let cool. Can be cooked as if it were meat. For example, roast it with garlic and rosemary in olive oil.