Food scientist explains:

Same base every week. Different every day. By @wendythefoodscientist Seitan is what's left when you wash the starch out of a flour dough. Almost pure gluten, and it's about 25 g of protein per 100 g. The same dough gives you completely different textures depending on what you do to it before cooking. Washed gluten on its own is chewy and elastic. That's what you want for chicken shreds, beef slices, and mince. Anything where you're after a meaty, chewy bite. But blend beans into that dough and it changes completely. The beans sit between the gluten strands and stop them all linking up, so the network loosens. Now you have something soft enough for meatballs, burgers, deli slices, sausages, tenders, and schnitzels. One dough, two textures, nine different meats. I make a batch on Sunday and it covers most of the week. I teach all of it in my Seitan Masterclass. Want to try it first? I've written a full base method for you. Recipe is in the link in my bio. #seitan #seitanrecipes #veganprotein