1 8-ounce bag shredded lettuce (you won’t use it all)
1 batch of Cauliflower Mushroom Walnut Taco Meat
1 batch of Easy Vegan Sour Cream
Favorite brand of guacamole
Favorite brand of salsa
1 batch of Game Day Cheese Dip
Instructions
Spread beans on a platter or in 9 x 11 baking dish. If using a platter, remember to leave about 1 1/2″ to 2 inches of space around the edge of the beans.
On the platter, place the lettuce around the beans in the empty space. If you are using a baking dish, simply spread the lettuce on top of the beans.
Next, spoon desired amount of Cauliflower Mushroom Walnut Taco Meat onto the beans and evenly spread.
Add the Easy Vegan Tofu Sour Cream on top of the taco meat. Use whatever amount you wish, but I like to add just enough to cover the meat.
Spread guacamole over the sour cream.
Cover guacamole with salsa and evenly spread.
Finally, drizzle with Game Day Cheese Dip.
Serve immediately or cover and store in the fridge until ready to serve.
For Serving
Serve with Healthy Homemade Tortilla Chips. Or, make some of my Crunchy Baked Taco Shells and serve as tacos.