Vegan Pulled Mushroom Nachos

Use a fork to shred the King Oyster Mushrooms (6 1/2 cups) and Portobello Mushrooms (5 1/4 cups) into long strands.

Heat up Olive Oil (3 Tbsp) in a non-stick pan over medium-high heat. Once hot, add the pulled mushrooms and cook for 10 minutes, until mushrooms are soft and turning brown.

Add drained Lentils (1 can) , Ground Cumin (1 Tbsp) , Chili Powder (1 tsp) , Cayenne Pepper (1/2 tsp) , Garlic Powder (1/2 Tbsp) , Dried Oregano (1 Tbsp) , Onion Powder (1/2 Tbsp) , Salt (1 Tbsp) , Ground Black Pepper (1/2 tsp) , Brown Sugar (1/2 Tbsp) , Soy Sauce (1 1/2 Tbsp) , and Tomato Paste (1/4 cup) . Continue cooking for 15 more minutes, or until the mushrooms are tender and no liquid remains. Set aside.

On a large baking tray, place half the Tortilla Chips (1 bag) . Top the chips with half the mushroom mixture and half the Vegan Cheese Sauce (2 cups) . Then sprinkle with half the Jalapeño Peppers (3) and half the Vegan Cheese (2 cups) on top. Repeat with a second layer.

Sprinkle with some Fresh Cilantro (1/2 bunch) . Serve with Salsa (1/3 cup) and Guacamole (1/3 cup) .