Chili cheese sauce

1 recipe coconut milk cheddar cheese
1 green Chile
1/2 onion
4 mushrooms
2 tsp chili powder
1 tsp cumin
Dash paprika
1/2 tsp salt
Water to thin

Green enchilada sauce green Chile verde

2 lbs tomatillos, husked and rinsed
1 medium onion, peeled and quartered
4 cloves garlic, peeled and smashed
2-4 hatch chiles, roasted and peeled or 1 fresh jalapeño, stemmed
1/3 cup loosely packed cilantro leaves
1 tsp salt

Preheat oven to 450. Place tomatillos, onion and garlic on an oiled baking sheet. If using jalapeño, add it to the tray as well.

Roast veggies for 20 minutes, flipping half way through. Transfer roasted veggies and roasted chilies and any remaining juice from the tray to a blender. Blend until almost smooth. Add cilantro and salt and pulse a couple more times until well mixed.

Red enchilada sauce

8 oz can tomato sauce
1.5 tbsp chili powder
1/4 tsp ground cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground pepper
2 tbsp cornstarch

Whisk all ingredients together in a saucepan and slowly add 1 1/2 cups cold water. Cook over medium heat, stirring continuously until thickened.

Mushroom gravy

1 onion, diced
8 oz mushrooms, diced
3 cloves garlic
2 cups Veg broth
1 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp nutritional yeast
1 tbsp soy sauce
2 tbsp flour
1/4 cup nondairy milk

Saute onions, add mushroom and garlic. Once softened, add broth herbs, yeast and soy sauce. In a bowl, whisk milk and flour until smooth. Pour into saucepan and stir well. Simmer until thickened. Use a stick blender to blend until smooth.

Fried Mushroom Tacos

1 cup flour
1/2 cup cornstarch
1 tsp baking soda
Paprika
Ground mustard
Salt
Pepper

Panko breadcrumbs

16 oz mushrooms
Oil
Lettuce
Tomato
Onion
Cilantro
Ranch
Taco shells