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  • Perfect, will make those in the week as got all the bits already.

    The sausages were good, texture was on point but despite the seasoning they had that unmistakable seitany taste, there's nowt wrong with it but I'd like to be able to mask it better, wonder if it's down to the stock I use.

  • Also on Seitan - any tips on making it it less chewy/rubbery /tough?
    I'm trying to get a succulent 'chicken' texture not e.g. 'duck'

    Actually - what am I doing - I don't even like meat!?

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