Just throw everything into a skillet with enough olive oil to toss it all around in. You don't want it dripping with oil, just enough to lightly coat everything in the pan. The amounts for the spices will vary depending on your taste. I usually use just a dash of cumin, since it's so strong, and lots of fresh ground black pepper, because I LOVE it.
Just keep mixing it around until it's done, which is when the veggies are tender, and the crumbles are totally cooked.
The great thing about this recipe is that it's really quick and you can do just about anything with it. Eat over pasta or rice, in a lettuce or tortilla wrap, as a side dish, or on its own.