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Smoky & Meaty Tomato Dip (vegan)

With this smoky & meaty Tomato Dip I've confused a couple of omnivores when I told them it's actually vegan. It's my signature dip that goes very well with corn tortilla chips.
Course Condiment, Snack
Cuisine Vegan
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Calories 83kcal
Author Elephantastic Vegan


  • 1 cup soy granule
  • 1/3 cup water
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon salt + more to taste
  • 1/2 teaspoon paprika powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon liquid smoke
  • 1 1/4 cup tomato puree*


  • In a medium sized pot, pour the soy granule and add the water. Turn on the heat on low and stir until the soy granule has soaked up the water (takes about 1 minute).
  • Add the olive oil, spices, liquid smoke and dried herbs and give it a good stir.
  • Add the tomato puree and slowly turn up the heat to high until the sauce is bubbly and hot. Reduce the heat again and let it cook on low heat for about 5 minutes. After the sauce has thickened a bit, it's ready to serve. At this point you can add more salt, garlic powder, liquid smoke or onion powder to taste, even chili powder if you want to spice it up. I recommend to serve this dip with corn tortilla chips, but it's awesome with crackers, breadsticks or over pasta too!


*I used store-bought tomato purée (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.


Calories: 83kcal | Carbohydrates: 75g | Protein: 3g | Fat: 31g | Saturated Fat: 7g | Sodium: 631mg | Potassium: 718mg | Fiber: 33g | Sugar: 37g | Vitamin A: 1080IU | Vitamin C: 17.3mg | Calcium: 57mg | Iron: 6.2mg