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Vegan 7 Layer Dip

Vegan 7 Layer Dip

Getting ready for the Super Bowl? Even if your team is not in it, I’m sure you will be watching. If you are, I highly recommend making this dip. I realize it has a lot of steps and ingredients, but it is completely worth it. We love making it whenever we get the chance.

I would not hesitate to serve this to a crowd of meat eaters either. All of the layers combine to create a delicious high protein dip to serve alongside your favorite tortilla chips. This dish will not last long on the table so I would recommend getting your fill early.   We hope you enjoy the big game.  Vikings fans, we feel your heartache- but at least there is always next year- SKOL.

Vegan 7 Layer Dip
Author: 
Recipe type: Party Dip, Entree
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Seasoning Mix
  • 1 Tbsp Ground Coriander
  • ½ Tbsp Garlic Powder
  • 2 tsp Ground Cumin
  • 1 Tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Ginger
  • 1 tsp Dried Basil
  • 1 tsp Chipotle Powder
  • --------------------
  • Vegan Sour Cream
  • ½ Container Silken Tofu
  • 1 Tbsp Lemon Juice
  • ½ Tbsp Tahini
  • ¼ tsp Salt
  • --------------------
  • Vegan TVP Mix
  • ½ Seasoning Mix
  • 1 Cup Tomato Sauce
  • 1 Cup Broth
  • 2 Cups Textured Vegetable Protein
  • --------------------
  • Cashew Cheese
  • 1 Cup Soaked Cashews
  • 3 Tbsp Nutritional Yeast
  • ½ Seasoning Mix
  • 1 Cup Almond Milk
  • --------------------
  • Guacamole
  • 2 Avocados (Peeled and Pitted)
  • 1 Small Red Onion (Minced)
  • 2 Cloves Garlic (Minced)
  • 1 Jalapeno Minced
  • 1 Tomato (Diced)
  • 1 Bunch Cilantro (Chopped)
  • 1 Lime (Juiced)
  • --------------------
  • Other Ingredients
  • 1 Can Vegetarian Refried Beans
  • 1 Small Red Onion (Minced)
  • 1 Yellow Pepper (Diced)
  • ½ Jalapeno (Diced)
  • 2 Cloves Garlic (Minced)
  • 12 Kalamata Olives (Sliced) (Garnish)
  • 3 Green Onions (Chopped) (Garnish)
  • 1 Small Tomato (Diced) (Garnish)
  • 1 Bunch Cilantro (Chopped) (Garnish)
  • ½ Jalapeno (Sliced) (Garnish)
Instructions
  1. Wash and Prepare all ingredients. Combine the seasoning mix
  2. Prepare the cashew cheese. Soak the cashews over-night. If you do not have time to soak the cashews you can boil them for 15-20 minutes. Place the soaked nuts along with the rest of the cheese ingredients into a blender and blend until very smooth. Set aside.
  3. Prepare the guacamole. Place all of the guacamole ingredients into a bowl and mash with a fork until desired consistence is obtained. Set aside.
  4. Prepare vegan sour cream. Place all of the sour cream ingredients into a blender and blend until very smooth. Set aside
  5. Prepare TVP mix. Add the TVP to a frying pan over medium heat. Add the broth and sauce to the pan and stir to combine. When you add the liquid to the pan the TVP will expand rapidly. Add the seasonings to the pan next and stir to combine. Continue to heat the mixture stirring frequently for another 2-3 minutes. Set Aside.
  6. In a frying pan sauté the onion, jalapeño, yellow pepper until the onion is transparent and the peppers are soft, about 3 minutes. Season with salt and pepper. Combine this mixture into the TVP.
  7. Construct the dip. Using an 8x8 pan spread the refried beans into an even layer on the bottom of the pan. Next, spread an even layer of the TVP mixture. You may not use all of the mixture. Use your discretion. (We love to use leftovers for a quick nacho later in the week!) Next cover this with a layer of the cashew cheese, followed by the guacamole and sour cream. Top the dish with the garnishes.
  8. Serve with chips. It won’t last long.

 

     



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