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@edmundro
Kievs were rad. Most of the filling sweated out during steaming in foil but added it to the egg replacer for breadcrumbing prior to baking.
No pics but tasted pretty good. Texture is somewhere between bread and meat which was kinda novel.
Our mix was enough for 2 big kievs and 2 dozen nuggets which are in the freezer ready to use for whatever.
http://www.theedgyveg.com/2012/11/05/how-to-make-basic-seitan/
Making burger buns at the mo, I suck at bread tho.