Tuesday, September 28, 2010

In time for football season...Incredible cheesy vegan 7 layer dip

1.5  lb "beef" crumbles

1 onion, diced
1 green bell pepper, diced

1 packet taco seasoning (or make your own but I always check to make sure there is no msg in it)
3 c. vegetarian refried beans
1 16-oz jar Nacho Mom's Ultimate Vegan Queso
2 cups guacamole
2 cups vegan sour cream
4 oz chopped black olives
optional: top with jalapenos, chopped tomatoes and bits of avocado or even a few green onions
optional: top with dollops of salsa, or add a layer of salsa

serve with tortilla chips

Preheat oven to 375 degrees.

Prepare crumbles by cooking with onion and bell peppers in a pan with just enough oil to cook, or oil spray. When fully cooked, stir in taco seasoning.

Lightly grease 9x13" casserole dish and spread refried beans throughout the bottom for the base of your dip. Spread taco seasoned "beef" over the beans, top with dollops of the vegan queso and cover the dish with foil and bake for about 15 minutes at 375 degrees or til hot.  Let cool about 5 min and  spread guac over the cheese, then vegan sour cream, then sprinkle with black olives

Find Nacho Mom's Ultimate Vegan Queso

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