Ingredients
Directions 9 steps | 30 Minutes
Measure and prep all ingredients.
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Prepare the vegan meat. In the bowl of a food processor, combine the walnuts, mushrooms, soy sauce, ketchup, cumin, paprika, garlic powder, and salt.
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Pulse to chop walnuts and mushrooms coarsely.
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On a nonstick pan over medium heat, add a tablespoon of olive oil. Cook the vegan meat for 7-8 minutes until it releases all of the liquid and then becomes dry and slightly golden. Add the remaining olive oil and season with more salt, if desired.
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Prepare the taco filling components. Prepare the refried beans by heating up the refried beans on the stove top. Season the refried beans with cumin and salt.
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Chop the lettuce.
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Prepare the chipotle sauce. In a bowl, whisk together the lime juice, tahini, Mexican hot sauce, olive oil, cumin, salt and chipotle chiles in adobo sauce. Set aside.
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Prepare the taco shells. Use tongs to warm the tortillas up on an open gas for a few seconds on each side until slightly charred.
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Assemble the tacos by layering the vegan meat, chopped lettuce, refried beans and finishing it with the chipotle sauce. Serve and enjoy!
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Notes:
- Use tamari for a gluten-free experience.
- Be sure to procure gluten-free corn tortillas for a gluten-free experience.
- Cholula hot sauce pairs particularly well with these tacos.
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