
get to know our main character
It all starts with wheat—plain old wheat. After it’s harvested and ground, it naturally separates into two parts: Wheat starch + Wheat protein (gluten)
We take that wheat protein, mix it with liquids and spices, shape it, cook it, and then slice or crumble it into whatever form we need.
The result? A clean, high-protein food that’s versatile, delicious, and minimally processed.
Before modern processing, making seitan was even simpler. Traditionally, people would take wheat flour, add water, and knead it into a ball of dough. They’d wash the dough under running water, over and over, kneading it as the starch rinsed away—leaving behind a ball of pure wheat protein. Once cooked, that’s seitan!
(Yes, you can still make it that way if you want to get old-school about it.)
What Makes Seitan Awesome
We think seitan deserves a little more credit. Here's why:
Minimally Processed
Just wheat, water, and a few simple spices.
High in Protein:
Power-packed without the additives.
Real Food
Nothing fake, nothing weird—just straightforward ingredients.
Tried and True
A staple in traditional Asian cuisines for thousands of years.
fun facts about seitan

Fact #1
Seitan has been a staple in Asian cuisine for over 1,000 years. Monks were the OGs of plant-based protein.

Fact #2
It’s been called "wheat meat" (which, admittedly, sounds less badass).

Fact #3
It’s made from wheat, not soy. Unlike tofu or tempeh, seitan is all about gluten (the protein in wheat), which gives it that meaty bite and epic texture—no bean aftertaste, no mush.
Where to find the hive














The Products

Pre-sliced, pre-marinated and ready to eat right out of the bag.
The Deli

Come for the flavor, stay for the company at our East Nashville deli.