Vegan Seven Layer Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Mexican
Serves: 12-18
Ingredients
  • 2 cans refried black beans (I used one can of HT Traders Organic Refried Black Beans and one can of HT Trades Organic Refried Black Beans with Roasted Red Jalapenos)
  • 1-2 tablespoons extra virgin olive oil
  • 1 large onion, thinly sliced
  • 1 package of Beyond Meat Beef-Free Crumbles (Beefy or Feisty), Quorn Grounds, or Gardein Ultimate Beefless Grounds
  • 2 cups Follow Your Heart Vegan Gourmet Sour Cream Alternative
  • 1 16- ounce package Wholly Guacamole Organic
  • 1-2 pints organic cherry tomatoes, chopped or diced
  • ½ large red onion, diced
  • 2 cloves garlic, minced or pressed
  • 1 lime, juiced
  • 1 fresh jalapeno pepper, minced
  • ¼ cup minced fresh cilantro, or more to taste
  • ¼ teaspoon ground cumin or cayenne (optional)
  • freshly ground salt and pepper
  • ¾ cup chopped black olives
  • 1 organic yellow or orange bell pepper, chopped
  • Bunch of scallions, cleaned and chopped
Instructions
  1. Heat the refried beans in a lightly oiled skillet. Spread on the bottom of two lightly greased clear deep-dish pie plates or a larger Pyrex casserole dish with straight sides so you can see the pretty layers.
  2. Heat the olive oil in a skillet, and slowly sauté the sliced onion until translucent. Set aside the sautéed onions in a bowl while you cook your ground meat analogue.
  3. Without wiping out the skillet, sauté the ground meat analogue you’re using until cooked (about 4-5 minutes if frozen - a little less if not frozen).
  4. Layer the cooked ground meat analogue over the refried beans.
  5. Layer the sautéed onions over the ground meat analogue.
  6. The next layer is the vegan sour cream.
  7. Spread on a layer of guacamole.
  8. Mix the next eight ingredients together to make Pico de Gallo, and then spread that over the guacamole. Make sure to use a slotted spoon if it seems liquidy, so that you don't mess up your guacamole layer. (Or, if you are short on time, just use a good quality prepared chunky salsa.)
  9. Sprinkle the black olives, yellow or orange pepper, and scallions over the Pico de Gallo layer. Cover and refrigerate if you are not serving it immediately.
Notes
© 2016 Nancy Olah. All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/vegan-seven-layer-dip/