Heat a little avocado oil in a skillet. Cover half of the bottom with cumin seeds, half with fennel seeds. Stir. Add 2 to 5 large cloves of garlic and a thick 3 inch chunk of ginger, minced, and a chopped red pepper, stir until lightly sauteed.
Add one can each of red and black beans (drained and rinsed), sprinkle liberally with ground cumin, stir. Add a large can of crushed tomatoes, stir. Add small amount of water to tomato can, swish it around to get remaining sauce, add to mixture.
Continue cooking on medium low flame stirring frequently for maybe 40 minutes, adding small amounts of water as needed to keep it simmering. Cook until done to taste. Add a chopped jalapeño (seeds removed) at the end, stir.
Sprinkle top with vegan cheese, a yellow and white mix, cover and heat until cheese melts.
Serve over a bed of salad containing chopped scallions, thin sliced jalapeños (watch them seeds), carrots, red cabbage, red peppers, shredded romaine lettuce. Top with cubed avocado. Enjoy.