Loaded Nacho Dip with Plant-Based Meat

Name: Loaded Nacho Dip with Plant-Based Meat
Yield: Serves 8
Ingredients: 12 ounces, russet potatoes, peeled and cut into 1-inch pieces; 1 , small carrot, peeled and cut into ½-inch pieces (⅓ cup); 3 tablespoons, vegetable oil, divided; 1½ tablespoons, nutritional yeast; 1½ teaspoons, distilled white vinegar; 1⅛ teaspoons, table salt, divided; 1 teaspoon, minced canned chipotle chile in adobo sauce, divided; ⅛ teaspoon, mustard powder; 1 , small red onion, chopped fine, divided; ⅓ cup minced, poblano chile; 1 , garlic clove, minced; ⅛ teaspoon, ground cumin; ⅛ teaspoon, ground coriander; 4 ounces, plant-based ground meat; 2 ounces cherry or, grape tomatoes, quartered; 2 tablespoons, chopped fresh cilantro

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Once you've tasted it, you'll see why this gooey, stick-to-your-ribs hot dip is mandatory fare at any Big Game watch party.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES8

TIME45 minutes

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

The subtly spicy meaty topping, made with plant-based meat, poblano chile, onion, and garlic, delivers a powerful flavor punch that makes this dip the MVP of any snack spread. And the award for best team player goes to the plant-based nacho...

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