OVERVIEW

• Prep Time: 15  mins
• Cook Time:15 mins
• Total Time: 30 mins
• Servings: 6-8 Tacos
• Calories: 347  kcal 

INGREDIENTS

FOR THE VEGAN TACO MEAT

• 2 cups whole walnuts*
• 8 ounces baby bella (cremini) mushrooms
• 2 tablespoons soy sauce or tamari (or coconut aminos for soy free)
• 2 tablespoons ketchup
• 1 tablespoon cumin
• ½ tablespoon each smoked paprika, onion powder, and garlic powder
• ½ teaspoon kosher salt
• 2 tablespoons olive oil, divided

FOR THE VEGAN TACOS

• 15-ounce can refried beans
• 1 container fresh pico de gallo
• Iceberg lettuce, chopped
• 1 cup canned corn
• 1 recipe Chipotle Sauce, optional 
• 8 to 10 flour or corn tortillas
• Other topping ideas: Pickled Onions, Pickled Jalapenos, guacamole, hot sauce or taco sauce, vegan cheese, etc

INSTRUCTIONS

1. 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 overprocess (or it will be too mushy) then combine it with the spices in a bowl.
2. 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.
3. Prepare the toppings by heating the refried beans with a half teaspoon of cumin and a few pinches of salt in a stovetop pan. Chopped the iceberg lettuce.
4. Create the sauce: Use vegan mayo to create the Chipotle Sauce or Yum Yum Sauce, as appropriate (or make the Cilantro Sauce in advance).
5. 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.
6. Assemble the tacos by topping each with a liberal amount of refried beans, lettuce, corn, pico de gallo, vegan taco meat, and sauce.