Wheat Meat

WHEAT GLUTEN
9 cups finely ground whole wheat
4 1/2 cups warm water
Mix in electric mixer for 10 minutes. Let it rest for 30 minutes. Fill mixing bowl with water and knead until water is white and starchy. Pour off some of the water. Put a large bowl in the sink with a strainer inside of it. Using a very small trickle of water, begin rinsing a handful of the dough. The bran will wash off in to the bowl. This bran is good and nutritious and can be used to make bran flakes, or muffins, or even to water plants. You will be able to feel the bran as you wash the dough. When all the bran is washed away, you can flavor the gluten with the meat flavoring of your choice and use it to replace or extend meat in recipes.
FLAVORING BROTH
1 tablespoon soy sauce
1/2 cup chopped onion
4 tsp seasoning salt
1 tsp black pepper
2 tablespoons bouillion or soup base
4 cups water
Directions: mix together and bring to a boil. Add pieces of raw gluten "meat" and boil for 30 minutes.
For ground beef substitute, grind in a meat grinder. It can be used in many recipes that call for ground beef. You may need to add some oil with certain recipes. You can make gluten "meat" and bread and fry it. Dip in egg before breading