What the fuck is the ‘authentic experience’ of a chicken nugget that seitan is incapable of replicating, anyways? Also the burger patties I ate in school as a cringe baby carnist were 60% TVP soy to begin with, so if anything I’m being even more honest with my frozen slabs now
Kind of a bad example to pick since TVP and soy curls are just what’s left behind when you squeeze the fat and moisture out of soy beans (ie to make vegetable oil). There are less steps in between TVP and soy beans than there is between certain grains and stuff like pasta made from them.