This recipe produces a seitan that is succulent and versatile. It can be eaten as it is, or pan-fried in a little olive oil to enhance the flavour. For doner kebabs, I like to fry strips of seitan with 1 tsp each of smoked paprika and ground cumin. I sprinkle a little spice at a time – stir frying as I do so – to ensure the strips are evenly coated.
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