https://theveganatlas.com/homemade-seitan-recipe/ The trick is to stretch the dough as long as you can and knot it several times before boiling for that texture.

Stretch and knot the dough like they do in the washed flour viral seitan recipe. I used VWG because I’m lazy. The result was very “meat-like”.

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.

Thanks! It came out really tasty. I made Mexican birria and braised it in the sauce. If you’re ever looking for a delicious, easy and cheap protein source, you should definitely give seitan a try!