The best seitan

I've had this recipe for seitan from the Vegan Epicurean clipped for ages, but only got around to trying it recently. It's brilliant! I've been making seitan for more than a decade, so I thought I'd tried every method around, but this one surprised me with its unusual texture: it's soft and juicy, and definitely not brainy.

What's unusual about this recipe is that you pan fry the dough before cooking it in liquid (in the pressure cooker).

I halve the recipe (142g vital wheat gluten), skip the onion flakes, nutritional yeast and marmite, and add some mushroom seasoning to the dry mix. For the cooking liquid, I use vegetable stock with some soy sauce. I pressure cook the cutlets for 25 minutes.

After pan-frying:

After pressure-cooking, the cutlets increase a lot in size. They are quite soft. I like to cut them into pieces and brown before serving.