Dominican-Style Vegan Beef Fajita Bowl

1. **Prepare the Vegan Mock Meat:** Heat vegetable broth to a slight boil and pour it over the TVP to rehydrate. While TVP is rehydrating, combine all Umami Mix ingredients (0.25 cup avocado oil, all purpose flour, nutritional yeast, umami seasoning, flax seed, soy sauce, 1 tbsp molasses, garlic powder, onion powder, smoked paprika, liquid smoke) in a large bowl until well combined. Once TVP is rehydrated, add it along with panko bread crumbs to the large bowl with the Umami Mix and combine until a large ball forms. Heat 1 tablespoon of avocado oil in a pan and sauté the diced yellow onion and the mock meat mixture. After 5 minutes, add the tomato sauce, the remaining 1 tablespoon of molasses, and the vegan beef fajita seasoning package. Continue to sauté until fully browned, about 8 more minutes.
2. **Prepare the Dominican Pink Beans:** Heat avocado oil in a medium-sized pan (part of the remaining avocado oil from the total aggregated quantity). Add the diced red onion (from beans section) and diced garlic and sauté until fragrant. Add the sazón, adobo, and cilantro, and sauté for another 2 minutes. Top with the pink beans and water, and simmer for 10 minutes. For a slightly creamy texture, use an immersion blender for 10 seconds, then serve.
3. **Prepare the Sautéed Veggies:** Heat 2 teaspoons of avocado oil in a pan on medium heat. Add the remaining 0.5 red onion, red bell pepper, and green bell pepper. Sauté until fragrant and charred.
4. **Assemble the Bowl:** Serve the vegan mock meat, Dominican pink beans, and sautéed veggies together, topped with guacamole, vegan cheese, and vegan sour cream (or unsweetened coconut yogurt).