Cook the Lentils: In a saucepan, combine the lentils and water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are tender.

Sauté Vegetables: Heat 1 tablespoon of oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for 2–3 minutes until fragrant.

Add Remaining Filling Ingredients: Add the mushrooms, green bell pepper, and crushed walnuts to the skillet.

Season and Simmer: Stir in the oregano, cumin, chili seasoning, diced tomatoes, tomato paste, apple cider vinegar, and salt. Cook for another 5–7 minutes, allowing the flavors to meld. Add the cooked lentils and mix well. Set aside.

Slice and Fry the Plantains: Peel and slice the plantains into thin, lengthwise strips. Heat the frying oil in a skillet over medium heat. Fry the plantain slices for 2–3 minutes on each side, until golden and tender.

Prepare Cheese Sauce: In a saucepan, whisk together the almond milk and cornstarch until smooth. Add nutritional yeast, white miso, white vinegar, onion powder, and garlic powder. Heat over medium heat, whisking constantly, until the sauce thickens, about 3–5 minutes. Set aside.

Layer the Ingredients: Preheat your oven to 375°F (190°C). In a baking dish, layer half of the fried plantain slices on the bottom. Spread half of the lentil-walnut filling over the plantains, then add a layer of cheese sauce. Repeat with the remaining plantains, filling, and cheese sauce.

Bake: Cover with foil and bake for 20–25 minutes until heated through and bubbly. Remove the foil in the last 5 minutes of baking for a golden finish.

Serve: Let the pastelón rest for a few minutes before slicing. Enjoy while warm, adding a sprinkle of fresh herbs on top for an extra touch, if you like.