… which went awry when I discovered I had no canned garbanzos was to make chickwheat (a vegan chicken-type seitan thingie) because we’re still in moving hell and I have yet to unpack all my kitchen stuff. Luckily, I found a pound of beans and have the Instant Pot, but that put me a day behind as it has to rest in the fridge for a few hours (or overnight) before you can shred it.
Short explanation is that it’s made from chickpeas (or any beans, really) and vital wheat gluten (the protein part of the wheat). Add seasonings to taste and knead the daylights out of it and you have a scary pile of dough. Steam under pressure two hours in the IP, let it cool overnight, and then shred it. The result looks just like shredded meat (you can season to approximate anything, really).
I love to brown it up in a skillet with a spicy BBQ and jalapeño sauce and roll it up in a WW tortilla, but it’s great in pot pie, casseroles, and anything else you could do with your favourite recipe. So tired of frozen burritos and granola since the move and made a HUGE batch tonight to stock up. 
Prior batch for illustration:
Recipe for anyone who might be curious:
https://avocadosandales.com/2017/12/17/chickwheat-shreds/
Edit history
= new reply since forum marked as read