Seitan and TVP: Plant-Based Meat, Explained
Seitan and TVP: Plant-Based Meat Without the Mystery
Seitan and TVP: Plant-Based Meat Without the Mystery
Two ingredients do the heavy lifting on this menu — seitan and TVP. Here is what they are, how much protein they carry and how they eat.
Seitan and TVP: Plant-Based Meat, Explained
"Plant-based meat" conjures factory patties. The version on our menu is simpler: seitan, made from wheat gluten, and TVP, textured vegetable protein made from soy. This page explains both; the food itself is our plant-based ready meals, delivered chilled.
What is seitan?
Seitan is a plant-based meat made from wheat gluten: wheat flour is washed until the starch rinses away, and the gluten left behind is seasoned and cooked into a dense, chewy protein. Vital wheat gluten, the flour seitan is made from, carries 75.2g of protein per 100g (USDA FoodData Central, "Vital wheat gluten", FDC ID 168147, published April 2019, checked 6 October 2026).
Cooked seitan carries less protein per 100g than the dry flour, because water and seasoning go in with it. It takes a marinade well and holds its shape, which is why it shreds for a shawarma and stays firm in a curry.
How our kitchen uses seitan
Seitan is the chick'n on our menu. Ours is made from vital wheat gluten and tofu, then marinated, baked and shredded. These are the dishes whose ingredient lists include it, with the plant protein in one serve:
The vegan chicken page goes further into the chick'n, and every dish at 28g of plant protein or more is on the high-protein page.
Allergens: seitan is wheat gluten, and ours is made with tofu, so every dish in the table contains wheat (gluten) and soy; some also contain peanuts or sesame. Each dish's product page lists its ingredients and allergens — read them before ordering if you have a food allergy. Our kitchen handles peanuts, soy, wheat gluten, sesame and other allergens, and cross-contamination cannot be excluded.
TVP
Textured vegetable protein — dried, then rehydrated and browned like mince. Dry TVP is about half protein by weight (USDA FoodData Central, "Textured vegetable protein, dry", FDC ID 2707451, published October 2024, checked 6 October 2026). It is the base of the High Protein Spag-Bol (20.1g, $11.95), simmered with crushed tomato, garlic and mixed herbs, and the strips in the Vegan Mongolian Beef & Basmati Rice (20.2g, $11.95). The same TVP bolognese goes into our lasagne (30.2g). The vegan bolognese guide shows how to cook with it at home.
How they compare at dinner
Seitan shreds and chews; TVP comes as a mince that crumbles or as strips that soak up a sauce. Shawarma and stir-fries want seitan; bolognese wants TVP. Neither needs apology — the dishes stand on their own.
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Plant-based meat — FAQ
What is plant-based meat made of?
On this menu: seitan (wheat gluten, made with tofu in ours) and TVP (textured vegetable protein, made from soy). Every dish lists its ingredients on its product page.
Is seitan suitable if I avoid gluten?
No — seitan is wheat gluten by definition. Our kitchen handles wheat gluten, peanuts, soy, sesame and other allergens; cross-contamination cannot be excluded.
How much protein is in a seitan dish?
On our menu, the seitan dishes run from 23g to 43.7g of plant protein per serve — the per-dish figures are in the table above and on each product page.
Try both traditions
Try both traditions
The shawarma for seitan, the spag-bol for TVP — delivered chilled.
Linked from this page: plant-based ready meals, delivered chilled | Peri Peri Chick'n & Spanish Rice | Peanut Satay Chick'n & Rice | Butter Chick'n & Basmati Rice | Famous Bondi Beach Chick'n Shawarma | Peri Peri Chick'n Wrap | Red Thai Chick'n & Basmati Rice | Teriyaki Chick'n Stir Fry Keto | Sweet Soy Soba Noodle Bowl | Sriracha Chilli Chick'n Ramen | Gado Gado Chick'n Soba Bowl | Teriyaki Chick'n Poke Bowl | vegan chicken page | high-protein page | High Protein Spag-Bol | Vegan Mongolian Beef & Basmati Rice | lasagne | vegan bolognese guide
Vegan Soul — Plant-Based Meals, Delivered Chilled