Yes, I’ve made it several times, and normally I use a filler like blended chickpeas, tofu, beans, etc., so it usually doesn’t have this texture. The difference here is that I used this recipe: https://theveganatlas.com/homemade-seitan-recipe/ and I carefully stretched the finished dough as far as I could, rested it for 15 min and stretched it again. Then I tied it up in tight knots before I boiled it, resulting in the meaty texture with the strands that eerily resemble muscle fiber.
Yes, I’ve made it several times, and normally I use a filler like blended chickpeas, tofu, beans, etc., so it usually doesn’t have this texture. The difference here is that I used this recipe: https://theveganatlas.com/homemade-seitan-recipe/ and I carefully stretched the finished dough as far as I could, rested it for 15 min and stretched it again. Then I tied it up in tight knots before I boiled it, resulting in the meaty texture with the strands that eerily resemble muscle fiber.