*This TVP taco "meat" can be made on the stovetop or baked. If baking, preheat your oven to 350 F and line a sheet pan with parchment paper.

1. Start by rehydrating the TVP in a medium heat proof bowl. Pour boiling water over the TVP and stir in 1 tbsp tamari or soy sauce. Let stand for 5 minutes to rehydrate.

For the stovetop method:

1. Heat a large frying pan over medium low heat and add a drizzle of olive oil, water or broth. Finely chop the red onion or use a food processor to quickly mince it down. Add the minced red onion to the hot pan, sprinkle with a pinch of salt and pepper, and cook for 2-3 minutes until softened and fragrant.
2. Meanwhile, chop or process the mushrooms into small pieces and add to the red onion. Lightly season the mushrooms with salt and cook for 5 minutes.
3. Finally, chop or grind the walnuts into a crumble and once the mushrooms have let out their liquid add the walnuts to the mushroom and onion mixture.
   Add the rehydrated TVP, tamari, vegan worcestershire, cumin, and smoked paprika. Stir together and allow to cook for about 10 minutes. To encourage browning, spread the mixture evenly in the pan and let it cook, undisturbed, for 2-3 minutes at a time. Then stir and repeat until the mixture has dried out a little bit and browned.

For the baked method:

1. In a large bowl, combine the minced onion, chopped mushrooms, and ground walnuts. (I like to process each of these separately in my food processor to optimize the texture of each. Otherwise, the walnuts can become a paste and the mushrooms can be too chunky).
2. Stir the rehydrated TVP and remaining seasonings into the mixture.
3. Spread the mixture on a parchment lined sheet pan and bake at 350 F for 30 - 35 minutes stirring after the 20 minute mark.

*Serve as tacos with my vegan queso, salsa fresca, pickled red onion, and chopped greens. Use up any leftovers on my taco mac and cheese or an epic nacho tray!