Finely dice or process the the onion in a food processor. Place in a clean towel and squeeze out the moisture until most of the juice is removed.

Rinse the garbanzo beans until the water runs clear. The bubbles running off the garbanzo beans are the brine from the salt.

Place all items into a food processor, except for the vital wheat gluten and sumac. Pulse until the garbanzo beans are mostly smooth.

Add the vital wheat gluten and pulse until it forms a smooth ball and doesn't stick to the sides of the food processor.

Remove the gluten and roll into a log that is 8 to 10 inches in length. Wrap the log with parchment paper so that it covers it twice. Tie the ends with string. Wrap additional string around the gluten from one end to the other so the entire gluten is secure.

Steam the gluten for one hour.

Unwrap the gluten and sprinkle liberally with the sumac. Lightly wrap the gluten and place in a 350 degree oven for 50 minutes. Uncover the gluten and bake for an additional 10 minutes.

Cool until near room temperature. This "meat" will slice thin. Serve on pita bread or eat on a roll or sandwich. Serve with vegan Tzatziki sauce.

Tip: If you don't have a food processor you can also use a [potato ricer|http://rebelwithoutapplause.com/potato-ricer] to prepare the garbanzo beans. Once the beans are processed once through the ricer, mix the remaining in everything but the [sumac|http://rebelwithoutapplause.com/sumac] until a smooth ball of gluten is created.