• Brush mushrooms with a soft brush OR quickly rinse under running water, then dry with a towel to clean, if needed
• Pulse mushrooms in a food processor until finely chopped. Add avocado oil, ginger paste, tamari, water, and lemongrass paste to the food processor and blend with the mushrooms until pureed
• In a large bowl, combine vital wheat gluten, nutritional yeast, granulated garlic, dried basil, coriander, five-spice, salt, and pepper. Mix dry ingredients well with a whisk
• Add the puree mixture to the dry mix and knead until “dough” is formed. All, or most of the powder should be incorporated and the mixture should not be too sticky
• Preheat steamer pan
• Add dough to a glass rectangle container 5 x 7 x 2. Cut out a piece of parchment paper the size of the container and press down the mushroom meat to pack it in. If you don’t have a glass container, you can roll the dough into a log, then wrap the log tightly 2-3 times with parchment paper. Twist each end of the parchment paper as tight as possible
• Steam the mushroom meat in a container or wrapped in parchment paper for 1 hour and 15 minutes. Flip the mushroom meat a few times throughout the steaming time & make sure your steamer does not run out of water
• Remove the meat from the container (or unwrap it). Slice into thin strips and pan-fry the strips with a small amount of avocado oil. Cook and flip until both sides are slightly browned
• Build your chalupa with the additional ingredients and enjoy!

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TIP: If you are not serving this right away, store it in the refrigerator, wrapped in parchment paper and a sealed container, to prevent drying