Easy Vegan Tacos

Make the vegan taco meat: Roughly chop the mushrooms. Place them in a large food processor, then add the walnuts and tamari, ketchup, cumin, spices, and salt. Pulse gently multiple times until everything is evenly chopped, being careful not to over-process (or it will be too mushy). If you don’t have a food processor, use a chef’s knife to roughly chop everything and place in a bowl with the spices.

Cook the vegan taco meat: Heat 1 tablespoon of the olive oil in a non-stick skillet over medium-low heat. Cook for 7 to 10 minutes, stirring until it releases all of its liquid, then becomes dry and browned. Stir in the remaining 1 tablespoon olive oil. Taste and add more salt if desired. (Store refrigerated for 1 week or freeze on a sheet pan, then place in a sealed container and freeze up to 3 months. )

Prep the toppings: Heat the refried beans on the stovetop with ½ teaspoon cumin and a few pinches of salt. Chop the iceberg lettuce.

Make the sauce: If using, make the Chipotle Sauce or Yum Yum Sauce with vegan mayo (or make the Cilantro Sauce in advance).

Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas .)

Assemble the tacos: Add a generous spoonful of refried beans to a tortilla, then top with vegan taco meat, pico de gallo, lettuce, corn, and sauce.