Description
This is one satisfying dip, you NEED for the next big game or party! This plant-based dip includes, refried beans, seasoned tvp (textured vegetable protein), cashew nacho cheese, tofu sour cream and so much more! Protein rich and vegan!
Ingredients
Scale
Ingredients to Prepare in Advance or Buy:
- 1 Cup Vegan Sour Cream (Here is our Classic Tofu Sour Cream recipe.)
- 1 1/2 Cups Vegan Nacho Cheese (Try The Best Vegan Nacho Cheese sauce recipe.)
Vegan TVP Mix
- 2 Tbsp Taco Seasoning (Try this homemade Easy No Salt Taco Seasoning recipe!)
- 1 Cup Tomato Sauce
- 1 Cup Vegetable Broth
- 2 Cups Textured Vegetable Protein
Guacamole Ingredients (or store-bought)
- 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)
Additional Ingredients:
- 1 Can Vegetarian Refried Beans
- 1 Small Red Onion (Minced)
- 1 Yellow Pepper (Diced)
- ½ Jalapeno (Diced)
- 2 Cloves Garlic (Minced)
- 1/4 Cup Olives (Sliced for Garnish. We used Kalamata olives.)
- 3 Green Onions (Chopped for Garnish)
- 1 Small Tomato (Diced for Garnish)
- 1 Bunch Cilantro (Chopped for Garnish)
- ½ Jalapeno (Sliced for Garnish)
Instructions
- Prepare the vegan sour cream and nacho cheese sauce, if needed. They can also both be made a day or two in advance.
- Wash and Prepare all ingredients and combine the seasoning mix if using homemade.
- Prepare the guacamole. Place all of the guacamole ingredients into a bowl and mash with a fork until desired consistence is obtained. Set aside.
- 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 taco seasoning to the pan next and stir to combine. Continue to heat the mixture stirring frequently for another 2-3 minutes. Set Aside.
- 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.
- Construct the dip. Using an 8×8 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 nacho cheese, followed by the guacamole and sour cream. Top the dish with the garnishes.
- Serve with tortilla chips for dipping and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan 7-Layer Dip, Vegan Party Food, Plant-based Appetizer Recipe