Mexican Lentil Tamale with Salsa, Cashew Sour Cream, Avocado & Roasted corn

Name: Mexican Lentil Tamale with Salsa, Cashew Sour Cream, Avocado & Roasted corn
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican, Latin American
Ingredients: Rice bran oil 1 tbsp for frying; 80g onion diced; 2 garlic cloves; green bell pepper 1 each; 300g brown mushrooms; 1 tbsp smoked paprika; 1 tbsp cumin powder; 2 tsp dried oregano; 2 tsp chili powder; 150g tomato paste; 750g tomato diced; 300g Lentils cooked; 2 tbsp gluten-free soy sauce; 180g cornmeal; 140g flour; 2 tsp baking soda; 1/2 tsp pink salt; 300 ml plant milk Unsweetened; Coriander 10g; Avocado 1 each; Sweet corn 200g roasted; Cashew 100g; Water 40g; Pink salt 1 pinch; Nutritional yeast 2 tbsp