Easy Meatless Taco Dip (Vegan)
The classic 7-layer taco dip gets amped up a notch, or four, with this vegan 11-layer taco dip. Eleven - yes, eleven! - layers of absolute deliciousness are sure to please every partygoer’s palate at your next summer soiree. (It’s also very good in spring, fall, and winter!) One of the many great things about this sort of dip is you can easily adjust the ingredients to your liking. It’s perfect for any party or cookout, even game day or date night with a movie at home!
Ingredients
- 2 cups vegan ground beef
- 2 Tbsp taco seasoning divided
- 1 16-oz can vegetarian refried beans
- 3/4 cup vegan sour cream
- 2 cup shredded Iceberg lettuce
- 1 cup vegan shredded cheese
- 3/4 cup diced tomatoes
- 1/3 cup diced red onion
- 1/4 cup chopped black olives
- 1/4 cup sliced green onion
- 1 avocado diced or 1/4 cup guacamole
- 1 jalapeno diced or sliced
Instructions
- Cook the vegan ground: Heat the vegan ground in a nonstick skillet on medium heat. Add 1 Tablespoon of the taco seasoning and 2 Tablespoons of water and stir to combine. When warmed and mixed well, set aside in a bowl to cool. Reserve the pan and do not rinse.
- Heat the refried beans: In the same saute pan, heat the refried beans on medium heat. I like to thin them out just a little bit with about 2 Tablespoons of water as well. Once they’ve reached a creamy, desired consistency and are warmed through, you can take them off the heat and set them aside to cool as well.
- Season the sour cream: In a small bowl, whisk the vegan sour cream together with 1 Tablespoon taco seasoning. Set aside.
- Layer the dip: In a deep pie dish or round casserole dish*, layer the ingredients in the following order: refried beans, sour cream, vegan ground, shredded lettuce, vegan cheese, diced tomatoes, red onion, black olives, green onion, guac or diced avocado, and sliced jalapenos.
Notes
- For the veggies:: You can chop all at once beforehand and then layer, or (and this is my preference) chop each veg and add the layer as you go. This saves you from washing more dishes!
- *Serving dish notes: We used a clear round casserole dish with a 1.5 quart volume. Something slightly larger would also work, as this was a tight fit! We suggest using a clear dish because it really shows off those beautiful layers.
- Product reccomendations: We used Gardein Beefless Crumbles, Tofutti Sour Cream, and Violife “Mexican-Style” Shreds for this recipe!
- Taco seasoning: Make sure you check the ingredients on the taco seasoning you’re using. A few versions (especially marked “cheesy”) contain dairy.
- Want to make your own homemade vegan ground beef? Check out our TVP Ground Beef or No-Cook Spicy Walnut Beef
Nutrition
Serving: 1/8 the dipCalories: 245kcalCarbohydrates: 14gProtein: 13gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 13gSodium: 688mgFiber: 5gSugar: 4g
Tried this recipe?Let us know how it was!