For what it's worth, homemade seitan is yummier and can be served in soups, sandwiches, tomato sauce, nachos, etc.

I think it's pretty good in chili or vegie stews. (the kind with tomatoes, corn and lima beans)

If you have the unflavored, granular TVP, you can use it where ground meat is called for. Usually you soak it first, in a seasoned liquid. I've been making a recipe from The Farm Cookbook for years. They call it spaghetti sauce, but I've modified it, and we use it as Sloppy Joe -- hearty and tasty.