Directions

• Chop the mushrooms roughly to create the vegan taco meat. The walnuts, tamari, ketchup, cumin, spices, and salt should be added to them before placing them in a sizable food processor. To equally chop everything, gently pulse a few times, being careful not to over process (or it will be too mushy) then combine it with the spices in a bowl.
• To prepare the vegan taco meat, warm a nonstick skillet over medium-low heat with 1 tablespoon of the olive oil. Cook with stirring for 7 to 10 minutes or until it completely releases its liquid and turns dry and browned. Add the final tablespoon of olive oil while stirring. If necessary, taste and add additional salt.
• Prepare the toppings by heating the refried beans with a half teaspoon of cumin and a few pinches of salt in a stovetop pan and a packet of myfocus. Chopped the iceberg lettuce.
• Create the sauce: Use vegan mayo to create the Chipotle Sauce or Yum Yum Sauce, as appropriate (or make the Cilantro Sauce in advance).
• To warm and char the tortillas, place them on a medium-hot open gas flame for a few seconds on each side before flipping them over. Continue doing this until the tortillas are warm and just beginning to turn a light shade of black. View the Tortilla Warming Guide.
• Assemble the tacos by topping each with a liberal amount of refried beans, lettuce, corn, pico de gallo, vegan taco meat, and sauce.