Mushroom Walnut Taco 'Meat'

Ingredients

• 300 g Brown Swiss mushrooms (cut into quarters (or regular white mushrooms or Portobello))
• 150 g cauliflower (3 large florets, cut into quarters)
• 80 g walnuts ((1/2 cup))
• 1/4 cup sun-dried tomatoes (about 4-5 halves, preserved in oil)
• 2 cloves garlic (roughly chopped)
• 1/2 red chili (such as serrano or jalapeno)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cinnamon (optional)
• 1 tablespoon olive oil
• 1.5 tablespoons tomato paste
• 1 large tomato (finely diced)
• 1/4 onion (white or red, finely diced)
• 1/4 cup chopped coriander/cilantro
• Juice of 1 lime juice
• A generous pinch of salt
• 1/2 red chili (finely diced (serrano is hotter, jalapeno is milder))