Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (205 degrees C).
Step 2
Use a fork to shred the
King Oyster Mushrooms (6 1/2 cups)
and
Portobello Mushrooms (5 1/4 cups)
into long strands.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake for about 5 minutes to heat everything up.
Step 7
Sprinkle with some
Fresh Cilantro (1/2 bunch)
. Serve with
Salsa (1/3 cup)
and
Guacamole (1/3 cup)
.
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