here. (More thoughts on it here and here.)
What I'm wondering though, is does anyone know how you get the awesome, meatlike textures out of it? Mine was good, but pretty sponge-y and not very striated. I would have guessed you have to knead it in a certain way, but several recipes I looked at were saying to only kneaded it 10-20 times. Anyone good at making seitan? I'd be happy if I could just get it more dense.
originally posted to lj_veganism