Vegan Mexican Chili Cheese Dip
Ingredients
The base
-
½
cup
raw walnuts
-
½
cup
French green dry uncooked lentils
-
1¾
cups
veggie broth
-
½
cup
veggie broth (for sautéing)
-
½
cup
sweet or yellow onion, chopped
-
1
cup
fresh tomatoes, chopped
-
4
ounces
chopped green chiles
The spices
-
2
tablespoons
cumin
-
2
tablespoons
chili powder
-
1½
teaspoons
garlic powder
-
1½
teaspoons
paprika
-
½
teaspoon
sea salt
-
1
teaspoon
cayenne pepper (optional)
The cheese sauce
-
4
cups
vegan cheese sauce
Instructions
- Pulse dry uncooked lentils in a food processor until partially chopped and chunky, then set aside.
- Pulse walnuts in the food processor until chopped into small pieces, then set aside.
- In a large pan over medium heat, sauté chopped onion in ¼ cup veggie broth until translucent, about 5 minutes.
- Add walnuts and 2 tablespoons of broth, sauté for 3 more minutes until caramelized.
- Add chopped lentils and 2 tablespoons of broth, sauté for 1 minute.
- Add tomatoes and chopped green chiles, sauté for 2 more minutes.
- Stir in 1¾ cups veggie broth and spices, mix well, and cook covered for 10-15 minutes until lentils are softened and broth is almost gone.
- Uncover, turn heat to low, and stir in cheese sauce, allowing it to bubble.
- Remove from heat and serve immediately, optionally keeping warm in a crockpot.
Nutrition Facts (estimated)
Servings
10
Calories
335
Total fat
12g
Total carbohydrates
47g
Total protein
10g
Sodium
838mg
Cholesterol
1mg
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