Vegan Taco Meat

2 ounces dried Soya chunks (a little more than half a small bag)
About 5 cups water or stock
3 tablespoons oil
¼ - ½ cup ketchup
1 small onion, diced
4 cloves garlic, minced
1 large scotch bonnet pepper, minced
1 tablespoon adobo seasoning
2 tablespoons cumin
2 tablespoons chili powder
¼ cup stock
¼ - ½ cup black beans
1 small tomato, diced
2 tablespoons lemon juice

Soak Soya chunks in hot water for 20-30 minutes. Drain water and squeeze out Soya chunks. Wash and squeeze Soya chunks in fresh water (rinse them) twice. Boil the Soya chunks in about 5 cups hot salted water or stock until soft, about 30 minutes. Take the Soya chunks out of the stock and dice it up very fine. You should have around 2 cups of diced Soya. In a saucepan heat oil and add onion, garlic and pepper. Sauté for 5 minutes or until onion starts to get soft. Add the diced Soya chunks and sauté a few minutes more. Add the remaining ingredients. It should be a little soupy. Continue to simmer the mixture on med-low until the liquid is a thick sauce coating everything. Serve warm on flour tortillas with shredded lettuce, sliced onion, diced tomato, shredded carrot, sliced bell pepper, and any other veggie you like. This recipe can also be made with prepared seitan.