Taco Mix:

• 3 cloves garlic (minced)
• 1 onion (chopped)
• 2 cups lentils, cooked. (About 1 cup dried. You can use cans instead.)
• 2 packs mushrooms (finely chopped)
• 1/2 cup walnuts
• 1 tbsp tomato puree
• 5 sundried tomatoes
• 2 tbsp coconut aminos
• 1-2 tbsp brown miso paste (use any colour, but brown has the most meat-like flavour)
• 1 tbsp nutritional yeast
• 1 can tomatoes
• 1 can black beans (drained and rinsed)
• 1 can kidney beans (drained and rinsed)
• 1 can sweetcorn (drained and rinsed)
• 2 cups salsa (use your favourite. Set 1/2 cup aside for the queso)

Seasoning:

• 2 tbsp smoked paprika
• 1 tsp cumin
• 2 tsp ground coriander
• 1 tsp onion powder
• 2 tsp oregano
• Salt and pepper to taste
• 3-4 corn or flour tortillas (to cover the bottom of your casserole)
• 1 cup vegan shredded cheese of choice

Queso:

• 1 cup cashews (soaked for 30min in hot water or overnight in cold)
• 1/2 cup vegan yoghurt (I used Greek)
• 2 tbsp nutritional yeast
• 2 tbsp water
• 1/2 cup salsa
• 1/4 -1/2 tsp chili powder (I like ancho chili, but use whatever you have and enjoy)
• 1/2 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp pickled jalapenos
• 2 tbsp pickled jalapeno brine
• 1 tsp kosher salt

Toppings (Optional):

• Guacamole (Ready made or, to make yourself:)
• 5 avocados (mashed)
• 2 cloves garlic (minced)
• 3 limes (juice)
• 1/2-1 tsp Chili powder
• Salt and pepper (to taste)
• 1 cup Vegan sour cream or Greek yoghurt
• 1 Lime (zested and juiced)
• 1 head Romaine lettuce (chopped)
• 2 cups Cherry tomatoes (halved)
• 3 tbsp Cilantro (chopped)
• 1 bunch Spring onions (chopped)
• 1 bag tortilla chips