Whisk together hoisin sauce, soy sauce, rice vinegar and sesame oil in a medium bowl.  Set aside.

Heat olive oil in a sauté pan over low medium heat.  Add onion and garlic. Cook for 1 minute, add mushrooms and cook for 2 minutes or until they begin to soften.  Add soy chorizo, breaking up the crumbles with a large spoon.  Cook for 2 minutes.  Add meatless crumbles, stir, breaking up and distributing ingredients evenly.  Cook for 5 minutes.  Reduce heat to low, stir in hoisin sauce mixture.  Cook for 2 minutes more then remove from heat.  Cover and keep warm.

Place 2-3 tablespoons of soy chorizo mixture on 2-3 lettuce leaves, cupping with hand. Top with shredded carrots, green onions, chili oil, chow mein noodles, cilantro, serrano slices, peanuts, cashews and a squeeze of lime. Repeat with remaining ingredients and serve.