Eden Alley Vegetarian Tacos

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  • 1 tablespoon sunflower oil
  • 1/2 cup  yellow onion, diced small
  • 1 teaspoon each oregano, cumin, chili powder
  • 1/4 teaspoon Tabasco
  • 1/4 teaspoon sea or kosher salt and black pepper
  • 2 cups textured vegetable protein
  • 1 cup pureed mushrooms
  • 1/8 cup vegetable stock to hydrate meat

In a large sauté pan: Sauté onions and spices until onions are limp and translucent. Add 2 cups of TVP (textured vegetable protein). Stir well. Add 1 cup pureed button mushrooms. Stir really well. Cook for 10 minutes. Give it another good stir. Let mixture sit for 20 minutes, off of heat, covered, allowing all the flavors to marry. Create an ice bath to cool down unless you are eating it right away. Store the "taco meat" in a container that has a tight fitting lid. Never put a lid on until completely cooled.  Label, date, refrigerate. Makes 3 cups.

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