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"I have made this about 5 times now. Every time it's happily eaten by vegetarians and carnivores alike. When I mash the lentils I use my blender and add water to get a mashed potato like consistency. I think this is why it turns out a little more moist. It also helps to put some sauce over the top when you have about twenty minutes left in cooking ..."
Nov 27, 2011 on Food.com
"Great recipe! I didn't have lemon zest, but it still turned out delicious. This is a really nice way to make seitan from scratch, without it turning out too doughy. Thanks for sharing."
Jun 1, 2010 on Food.com
"We all eat milk and eggs in this house, but actually prefer this recipe. I use whole wheat flour and in place of the margarine, I use olive oil. They still turn out great."
Apr 24, 2010 on Food.com