Mushroom, Walnut, and Tempeh Tacos

Wash and rough chop 6 cups of mushrooms. Place them in a food processor with 1 brick of tempeh and 1/2 cup walnuts. Pulse until they are in uniform tiny chunks. Preheat a pan with a little olive oil. Add the mushroom, tempeh, and walnut mixture to the pan, cooking it down to remove any water from the mushrooms, for about 7-8 minutes. Meanwhile, prepare a rough spice mix using cumin, chili, oregano, onion powder, garlic powder, salt, and pepper. Add the spices to the pan and heat everything through for around 3-4 minutes.

To assemble the tacos, heat a couple of corn tortillas. Layer the prepared 'meat' first, followed by pickled cabbage, salsa, a bit of spinach, and loads of fresh chopped cilantro. Finish with Valentina's hot sauce.