Add the 8 cups of broth, the mushrooms, the tamari, the Portabella cap, the onion powder and bay leaves to a large pot and bring to a boil.

While it's heating up, mix together the wheat gluten, the Bouillon paste, the water and Mimic Creme in a stand mixer. Don't over mix. The seitan should be soft, but should hold together in a large ball. Shape into one large "roast" shape, and drop into the boiling broth. Let it cook for 1 hour 15 minutes.

Using tongs, remove the "brisket" from the broth, and place in a colander to drain. Don't throw away the broth. You need at least 2 cups for the braising process.

Season drained "brisket" all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.

Heat oil in a large stock pot over medium-high heat. Add "brisket" and cook for 5 minutes on each side, or until golden brown on all sides. Transfer to a plate or platter. Reduce heat to medium, and add the peeled garlic, carrots, potatoes, shallots, and rosemary , stirring often, until golden, about 10 minutes. Pour in the wine and stir to pick up any browned bits on the bottom of the pot. Stir in the tomato paste, paprika and add the bay leaves and thyme. Increase the heat to high and bring to a boil. Cook rapidly, stirring often, until almost all the liquid has evaporated. Pour in the stock and bring back to a boil. Reduce the heat to medium and add the brisket. Reduce heat to medium-low, cover and cook for 1 1/2 hours. Transfer to a shallow casserole dish, slice and serve!