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.
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.