Wheat meat - SMOKED!

Here's another version of wheat meat, also known as seitan. This one is cooked in the smoker, which adds another dimension to it. It can be cooked again, for example, by pan-frying it in small tidbits in olive oil and a couple of rosemary twigs, until browned and crispy, and delicious.

The dry ingredients:
- 2 cups (270g) of vital wheat gluten flour
- 6 tablespoons (25g) of nutritional yeast

The wet ingredients:
- 250ml of warm water
- 1.5 teaspoons of Better Than Bouillon paste
- 2 tablespoons (32g) of agave syrup

The general idea is to have about 280ml of a savory and sweet stock.

Plus: some olive oil.

Use a Kitchenaid stand-up mixer to mix the dry ingredients.

Combine the wet ingredients in a glass container and stir and heat in the microwave oven until the bouillon paste is dissolved. Add broth to dry ingredients and mixed until a dough is formed. Spray water in small increments if there are dry bits. Knead for about 5 minutes.

Prepare the oven top smoker with a mix of apple and hickory wood chips, about 2 tablespoons total, and add water to the drip tray to make sure there will be steam.

The dough will be sticky and firm. Pour some olive oil in a bowl and grease the dough, so you can handle it. Place it on a wood surface like a cutting board. Tear it by hand by pulling and twisting, in small pieces, walnut size, and toss the pieces back into the oiled bowl to keep them from sticking to each other, in small batches. Lay them on the grid of the smoker and smoke/steam them for about 30 or 40 minutes, until it gets to 212 degrees F for a little while.

The tidbits before smoking.

After smoking and cooling down.