Ingredients:

Wet
1 cup water
1/4 cup soy sauce
1 tsp liquid smoke

Dry
1 cup TVP
1/4 cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 tablespoon fennel seed, crushed
1/2 teaspoon black pepper
1 teaspoon red pepper flakes

Directions:

In a skillet, combine wet ingredients and bring to a boil. Turn off the heat and add the dry ingredients to the wet ingredients in the skillet and combine. Allow to sit for about 10 minutes until the moisture is absorbed. Turn on the heat to medium and cook until most of the moisture has evaporated. These will retain some moisture and won’t be crisp/dry.

Notes:

Use these as a topping on pizza, stir into pasta sauce or use in lasagna. Store leftovers in the refrigerator or freeze to use later.