The main difference is that I made a mushroom duxelles layer between the seitan and the pastry.
I also used chinese black vinegar instead of balsamic for some extra umami, and switched some of the spices/herbs up to my personal tastes.
I’ve also added a layer of whole mushrooms in the middle of the seitan loaf, as you can see when its cut open in the second picture.
Intriguing! What modifications did you make?
The main difference is that I made a mushroom duxelles layer between the seitan and the pastry. I also used chinese black vinegar instead of balsamic for some extra umami, and switched some of the spices/herbs up to my personal tastes. I’ve also added a layer of whole mushrooms in the middle of the seitan loaf, as you can see when its cut open in the second picture.