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Vegan 'Meaty' Tomato Dip
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Vegan 'Meaty' Tomato Dip

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!
Course Condiment, Snack
Cuisine Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 129kcal
Author Elephantastic Vegan

Ingredients

  • 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*

Instructions

  • 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!

Notes

*I used store-bought tomato passata (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.

Nutrition

Calories: 129kcal | Carbohydrates: 17g | Protein: 13g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 491mg | Potassium: 418mg | Fiber: 6g | Sugar: 8g | Vitamin A: 595IU | Vitamin C: 10mg | Calcium: 115mg | Iron: 5mg