Vegan Chorizo Tacos

Mix the Chickpeas (2 cans), Canned Diced Tomatoes (1/2 cup), Apple Cider Vinegar (2 Tbsp), Soy Sauce (2 tsp), and Taco Seasoning (1 pckg) in large bowl. Transfer mixture to bowl of food processor. Pulse about 5 or 6 times until well mixed and only a few coarse chunks of chickpeas remain.

Heat 2 tablespoons of the Oil (4 Tbsp) in a large nonstick skillet on medium heat. Add the Onion (1 cup) and White Mushroom (1 cup); cook until tender, stirring occasionally. Add the remaining oil and increase the heat to medium-high. Stir in the chickpea mixture and Water (1/2 cup). Cook 8 to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture.

Spoon the vegan chorizo mixture into the warmed Tortillas (8). Serve with assorted toppings, such as shredded vegan cheese, sliced avocado, shredded cabbage, and a squeeze of lime juice, if desired.