This is the perfect smoky & ‘meaty’ Tomato Dip to serve with Tortilla Chips! Thanks to soy granule, no one will know that it’s actually vegan!
This is actually one of my favorite dips to serve at parties because it’s a real crowd-pleaser! I bet you no one would think it’s vegan! The TVP (soy granule) is perfect for mimicking the meat in a bolognese-style dip. I like to serve it with tortilla chips.
It’s smoky, it’s flavorful, and it has a little bit of spice. You will love it!
PS. You can also use the sauce with pasta, or in lasagna.
What is TVP?
TVP stands for Textured Vegetable Protein, often also called soy meat, soya chunks/granule/slices. It is made out of defatted soy flour, which is extruded into shapes (such as granules, flakes, chunks, slices, strips, nuggets,…).
For this ‘meaty’ dip, we are using the smallest kind: granules.
I love TVP because
- it can be stored at room temperature – like forever,
- it is high in protein and low in fat,
- it is inexpensive,
- it expands when cooked, so it doesn’t need much space in the pantry
- and it’s versatile!
Soy Granule is the KEY INGREDIENT in this dip. It’s perfect to accomplish a ‘meaty’ texture.
How to make a vegan ‘Meaty’ Tomato Dip
You will need:
- soy granule
- liquid smoke
- soy sauce
- salt, paprika powder, chili powder
- dried oregano
- tomato passata
The basic steps
Looking for more recipes with TVP?
- TVP – What is it? How to use it? +10 Recipes!
- Vegan Bacon Bits (made with TVP)
- ‘Meaty’ Vegan Chili con TVP
- Vegan Spaghetti Bolognese
- Soy Protein Vegan Burgers
Love it? Rate it!
I hope you enjoy this vegan ‘meaty’ Tomato Dip as much as I do! Let me know if you give it a try!
Vegan ‘Meaty’ Tomato Dip
- 1 teaspoon canola oil or olive or sunflower
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 cup soy granule
- 1/2 cup water
- 1 teaspoon liquid smoke
- 2 teaspoons soy sauce
- 1/2 teaspoon salt + more to taste
- 1/2 teaspoon paprika powder
- 1/4 teaspoon chili powder
- 2 teaspoons dried oregano
- 1 1/4 cup tomato passata*
- In a medium-sized pot with a little bit of oil, cook the onion and garlic until soft. Set it aside in a bowl, we will add it to the dip later.
- In a pot (I use the same as before), add the soy granule, water, soy sauce, liquid smoke, salt, paprika powder, and chili powder. Turn on the heat to low and stir until the soy granule has soaked up the water (this takes about 1 minute).
- Add in the onion and garlic, and add a bit of oil. Let it cook further until slightly crispy.
- Add the tomato passata and dried oregano. Stir and heat until hot. At this point, you can add more salt, liquid smoke or chili powder if you want to spice it up even more. I recommend serving this dip with corn tortilla chips, but it's awesome over pasta too!