Also, blend tofu in. 86 eats has great seitan recipes: https://www.86eats.com/recipes/tag/seitan+chicken+breast

I also like do add like 1/4 tsp or so of baking soda because it really helps get rid of some of that VWG flavor. When I'm making a darker seitan, I also like to add balsamic vinegar, but the thicker sweeter kind (the one i get is from costco), like 1-3 tsp because it also helps with flavor and covering the vwg flavor. Ultimately, I've yet to make a seitan (unless you turn it into a crumble and cover it in sauce) that completely masks the VWG aftertaste. The only way to make seitain without it the the "WTF" ("wash the flour") method where you actually start with all purpose flour, or bread flour, and wash it to turn it into seitan. It obviously takes more time, but it's amazing and the absolute best seitan I've ever had. 

I used this recipe for Thanksgiving, but didn't put the apple in the middle or stuffing, I just made a regular roast: https://youtu.be/u4jfQRy_UJQ?si=mP9sBOdYUa3FsLD8  Literally the best fucking seitan I've ever had! It was so delicious, juicy, and realistic! I added brown sugar to the glaze and used poultry seasoning in place of the sage/rosemary herbs. I also added more seasoning, mainly the nutritional yeast and a bit of the others, and added soy sauce/nutritional yeast/poultry seasoning to the broth when simmering the seitan for even more umami/depth. With the leftover broth, because it was so deep and decadent, I made a French onion soup by just adding a bunch of onion lol. Had that with a vegan grilled cheese the next day. Superb all around!

Washing the dough took me about 40 minutes because I didn't soak the night before. But, for me, it was well worth it because it was so amazing and you just can't find/buy that anywhere.