— Jennine Speier

Yeah, so, um, you know, for doing different soy curls or TVP and stuff like that, uh, you don't really need to have a low sodium or you don't need to have sodium in those. Um, you know, I use them like TVP or soy curls a lot for like tacos and stuff like that, um, depending on who the audience is. But for that it's just cumin and chili powder to be able to add to it. Maybe a little bit of paprika as well. Now if you're doing, you know, that's a great way to kind of start out, but if you're doing something more Mediterranean, maybe a little lemon or oregano to be able to add into it, doing some garlic powder and uh, onion powder is a great way to be able to look at those too. So you can add some bigger flavors to those and then you basically just kind of cook them down a little bit of water. Um, you can saute 'em and oil if you want to, but I usually just do, uh, the herbs in there and the spices and herbs mix it all up and do the water so it re can, uh, it basically rehydrates them. Then maybe at the end a little bit of oil in the bottom if you don't want 'em to stick, but you can also pull 'em before they stick to you.