The plant-based meat industry is often framed as a modern invention, but as T.K. Pillan, founder of Veggie Grill and Senior Advisor to Beyond Meat, recently pointed out on LinkedIn, meat made from plants is nothing new. Cultures around the world have been creating high-protein, satisfying plant foods for centuries—and today’s leading plant-based meat companies are simply modernizing and perfecting these techniques.

By looking at the historical roots of plant-based proteins and how they’ve evolved into the products of today, we can better understand where plant-based meat fits in the broader food landscape—and why it’s here to stay.

Plant-Based Meat’s Deep Culinary Roots

Many of today’s plant-based meat products share core principles with time-honored foods that have been staples in Asian cuisines for centuries. Tofu, Tempeh and Seitan have all been around for hundreds to thousands of years, originating in China and Indonesia.

These high-protein, plant-based foods have been used for generations to provide satiety, nutrition, and versatility in cooking—long before the rise of modern plant-based meat brands like Beyond Meat and Impossible Foods.

“When we started Veggie Grill in 2006, we made our own tempeh and seitan in-house. Today, plant-based meat companies are modernizing and perfecting these techniques.” – T.K. Pillan

How Today’s Plant-Based Meat Mirrors Traditional Techniques

Modern plant-based meats, like the latest Beyond Burger IV, may seem far removed from traditional plant proteins, but the underlying process is quite similar to how foods like tofu, tempeh and seitan are made.

Beyond Meat uses protein extraction, a process involving the milling of pulses into a flour. Protein is then separated from the starch creating a concentrated protein source. An extrusion process utilizes heat and pressure to transform the texture of the protein. Oils, starches and other natural flavors are then added to enhance the flavor of the finished product.

In Beyond Meat, beets are used to add a red juiciness, honoring the experience of a eating a traditional piece of red meat.

“The result? A high-protein, cholesterol-free, and more sustainable alternative to beef—one that delivers a satisfying, meat-like experience while reducing saturated fat and eliminating added hormones or antibiotics.

If you love the high-protein satisfaction of meat, we now live in an age where you can get it from plants. I think that’s pretty cool.” – T.K. Pillan

The Bigger Picture: Consumer Perception & Industry Challenges

Despite these advancements, misconceptions persist—many fueled by meat industry-backed smear campaigns aimed at casting doubt on plant-based meats. Pillan notes that while some consumers embrace whole food plant proteins like beans and lentils, others still want the taste, texture, and satisfaction of meat—but from plants.

This is where modern plant-based meats fit into the equation—they provide a familiar sensory experience while removing many of the concerns associated with traditional animal agriculture.

The plant-based meat industry is not about reinventing the wheel—it’s about honoring traditional plant-based foods and using modern techniques to create options for today’s consumers. Whether it’s classic tofu or a state-of-the-art plant-based burger, meat from plants is here to stay.

With growing consumer demand, ongoing product improvements, and deeper understanding of what’s possible with plants, we’re witnessing the natural evolution of plant-based proteins—from ancient traditions to the future of food.

“Meat from plants? It’s not a mystery. It’s just the next chapter in a long, rich history of plant-powered eating.”