Chop up a small onion very fine (you can use a food processor to mince it) and saute the onion in 2 tablespoons of olive oil over low heat for 5 minutes.
While the onion is cooking, wash and chop 8 oz. of mushrooms into tiny pieces. (I toss mine into a food processor to get them very small.) Add the mushrooms to the skillet once the onions become translucent.
Sprinkle the onions and mushrooms with 1/4 teaspoon of salt and cook for another 3-5 minutes until the mushrooms release their juices and become soft.
Add 1 cup of water, 2 1/2 tablespoons of soy sauce, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder and stir well.
Once the liquid starts to boil, add 1 3/4 cup TVP and stir well. Saute the beefless crumbles until all of the excess liquid is absorbed.
Notes
To make this recipe quick and super easy, you can omit the onion and/ or mushrooms. They provide flavor and texture, but it's still good without them.
You can also use broth instead of water. You may want to use low sodium broth or omit the salt if you do this.