Vegan Tacos

In a food processor, pulse the walnuts until ground but not powdered, about 7 pulses. Transfer to a large bowl. Place the mushrooms in the food processor and pulse until finely chopped, about 15 pulses. Add them to the bowl with the walnuts. Place the cauliflower in the food processor and pulse until crumbled, about 10 pulses; do not overpulse. Add to the bowl with the walnuts and mushrooms, and stir in the chili powder, cumin, oregano, salt, and black pepper. 2. Heat the olive oil in a large, deep skillet over medium-high heat. When the oil is shimmering, add the garlic and jalapeno and cook until fragrant, about 30 seconds. Add the cauliflower mixture and cook, stirring occasionally, until the mixture is no longer crunchy, about 5 to 8 minutes. Stir in the beans and cook for 2 minutes, or until heated through. 3. Taste and adjust the seasonings as needed. I usually add another 1/2 teaspoon of salt, plus a squeeze of fresh lime juice and fresh cilantro. Serve the vegan meat mixture warm with tortillas and toppings for easy taco assembly. Leftover filling can be stored in an airtight container in the fridge for up to 4 days. 4. prep10 mins 5. cook0 mins 6. total10 mins