Name: Shannon Martinez’s vegan cheese dip with spicy vegan chorizo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 - 6
Ingredients: 110 gm (1 cup) dark brown TVP (see note); 375 ml (1½ cups) vegan beef stock, hot; 80 ml (⅓ cup) extra-virgin olive oil; 1 brown onion; 2 garlic cloves, finely chopped; 1 tbsp smoked paprika; 1 tbsp sweet paprika; 1 tsp each chilli flakes, dried oregano, fennel seeds and ground cumin; ½ tsp ground cinnamon; 125 gm (½ cup) can puréed tomato; 1 tbsp tomato paste; 50 gm Nuttelex; Fresh oregano sprigs and mixed corn chips, to serve; Vegan cheese dip (queso dip); 135 gm (1 cup) raw cashews, soaked for 3 hours in cold water, drained; 100 gm drained piquillo peppers, plus 1 tbsp drained liquid; 20 gm nutritional yeast; Juice of ½ lemon; ½ tsp each sweet paprika, garlic powder and onion powder

Shannon Martinez’s vegan cheese dip with spicy vegan chorizo

The Rock star plant-based chef shares her Spanish-Mexican queso dip with spicy vegan chorizo. A party snack that caters to dietaries, and is utterly delicious.

Vegan cheese dip (queso dip) with spizy vegan chorizo and corn chips

Serves 4 - 6

Prep

15M

Cook

40M

Total

55M

“This is a bit of a hybrid Spanish-Mexican dish and straight up drinking food – perfect with a beer on a hot day. It’s not too spicy but you can control the heat. It’s one of our bestsellers at Lona Misa, where we serve it as a bar snack,” says Shannon Martinez.

Ingredients

110 gm (1 cup) dark brown TVP (see note)

375 ml (1½ cups) vegan beef stock, hot

80 ml (⅓ cup) extra-virgin olive oil

1 brown onion

2 garlic cloves, finely chopped

1 tbsp smoked paprika

1 tbsp sweet paprika

1 tsp each chilli flakes, dried oregano, fennel seeds and ground cumin

½ tsp ground cinnamon

125 gm (½ cup) can puréed tomato

1 tbsp tomato paste

50 gm Nuttelex

Fresh oregano sprigs and mixed corn chips, to serve

Vegan cheese dip (queso dip)

135 gm (1 cup) raw cashews, soaked for 3 hours in cold water, drained

100 gm drained piquillo peppers, plus 1 tbsp drained liquid

20 gm nutritional yeast

Juice of ½ lemon

½ tsp each sweet paprika, garlic powder and onion powder

Method

1.For queso dip, blend ingredients with 320ml water in a blender until smooth. Transfer to saucepan and stir in 125ml water. Bring to the boil; reduce heat to low; cook, stirring frequently, until thickened (8-10 minutes). Keep warm.

2.Place TVP in a heatproof bowl and add 250ml hot stock; stand until stock is absorbed (15 minutes).

3.For “chorizo”, heat oil in a frying pan over high heat. Add onion, garlic and spices; cook, stirring until onion softens (5 minutes). Add purée and paste; cook, stirring frequently until heated through (3-5 minutes). Add TVP and remaining 125ml stock, bring to the boil. Reduce heat to medium; cook, stirring frequently until mixture starts to catch to base of pan (15 minutes). Add Nuttelex; season.

4.Place queso dip in a serving bowl, top with chorizo mixture and oregano and serve with corn chips on the side.

NOTE TVP (Textured Vegetable Protein) is available from select supermarkets. For non-vegans, omit step 2 and stock; and substitute 400gm minced meat.
Notes

Profile Shannon Martinez