Seitan bacon product

1. A process for making a simulated bacon product, the process comprising:

(1) mixing dry ingredients for bacon seasoning in a container, and storing the mixed dry ingredients for bacon seasoning;

(2) mixing adzuki beans, liquid smoke and water to form a first mixture, and storing the first mixture;

(3) mixing buckwheat groats, water and liquid smoke to form a second mixture, and storing the second mixture;

(4) processing the first mixture from step (2) to a smooth texture, and storing the processed first mixture;

(5) processing the second mixture from step (3) to a smooth texture, and storing the processed second mixture;

(6) combining the processed first and second mixtures from steps (4) and (5), adding additional wet ingredients to the combination and blending the combination and the additional wet ingredients to form a third mixture, and storing the third mixture for later use;

(7) preparing a topping sauce by adding liquid smoke and olive oil to the mixed dry ingredients for bacon seasoning from step (1);

(8) adding the third mixture from step (6) to wheat gluten flour and mixing to form a single blended dough;

(9) separating the single blended dough into loaves of a predetermined size, placing the loaves into individual cooking baskets, and placing the baskets into tilt skillets, then cooking for a predetermined time and temperature;

(10) placing loaves into slicer, and slicing into bacon slices;

(11) adding the topping sauce from step (7) to the bacon slices from step (10); and

(12) packaging and labeling the bacon slices from step (11) for distribution and sale.

2. The process of claim 1 , wherein the dry ingredients for bacon seasoning in step (1) comprise nutritional yeast, garlic granules, onion powder, tomato powder, smoked paprika, chili powder, cumin, black pepper, powdered mustard, sage, rosemary, evaporated cane juice and salt.

3. The process of claim 1 , wherein the additional wet ingredients in step (6) comprise soy sauce, tomato paste, maple syrup, apple cider vinegar, liquid hickory smoke and coconut oil.

4. The process of claim 1 , wherein the loaves in step (9) are shaped such that, when sliced, the slices approximate a length and a width of the bacon slices.

5. The process of claim 2 , wherein the dry ingredients comprise the evaporated cane juice and the smoked paprika in equal amounts, the tomato powder in an amount less than the evaporated cane juice and less than the smoke paprika, the garlic granules in an amount less than the tomato powder, and the onion powder in an amount less than the garlic granules.