Instructions

1. In a large skillet over medium high heat, add the oil and let it heat up. Once hot, add the diced onion and sauté for about 3 minutes until the onion is translucent
2. Then add the diced mushrooms and spices to the skillet. Stir the spices into the vegetables and continue sautéing until the mushrooms have softened
3. Once the mushrooms are soft, add the water and coconut aminos (or gluten free soy sauce). Bring it to a light simmer, and then add in the TVP. The TVP will begin absorbing the liquid. Continue sauteing for another minute or two until all of the liquid has been absorbed and the mixture resembles meatless crumbles
4. Remove from the heat and serve in tacos, form into meatballs, use in soups, casseroles or as you would ground beef