Yeah, I was hoping for something like cured lean sausages.

In my mind, the mold would grow hyphae through the slabs of seitan and would secrete enzymes to give a softer texture. While it did secrete enzymes and do its magic on the surface - it brought out some very nice flavours, I felt the middle was a bit lacking and leathery in consistence. If I repeat the experiment I'll probably try thinner strips of seitan (these were about 2.5 cm/1 inch over 1 cm/0.4 inches) and a lower incubation temperature. At the time it was a bit cold and I incubated in a dehydrator (in a covered vessel with adequate moisture inside) at 30C. Conditions may not have been very friendly, hence the sporulation.

Maybe I'll give it a small flour coating as well (like they do with soybeans for soy sauce?) and perhaps poke some holes in the cooked slabs with a toothpick to increase surface area and oxygenation.