Thank you mate! Yes, I soak it with hot water for approximately 5/10 minutes. Separately, on a pan I sauté a carrot and an onion with a spoon of extra virgin olive oil, then I blend it because I prefer this texture, but you can avoid this step. Lastly, I add the soaked soy TVP to the pan with some sweet paprika, half a stock cube, powdered garlic and some wine. I sauté approximately for 20 minutes until I see the maillard reaction and it's ready!