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This taco dip is a vegetarian version of minced meat, the taste of which will certainly surprise you! If you spice it like you would spice your meat, it tastes exactly like it. It has pretty much the same consistency as meat too!
Chop the onion, garlic, jalapenos and dutch chili well. If you want this dish to be milder, just split the peppers and remove the seeds. If you like it hot, the just keep the seeds!
Heat up a deep frying pan and add a couple of tablespoons of olive oil inside. Fry the veggies for about 5 minutes until the onion gets light golden.
Add the quorn, stir the dish for a few minutes.
Add the Chili spice mix and stir well once again.
Add the crushed tomatoes then.
Right after that, add the beans.
Now, add the following stuff: Pasta Sauce, vegetarian bouillon cubes, green chili sauce and garlic ketchup. Stir the ingredients well. There is no need to add any salt to this dish, because there's plenty of it in the bullion.
Now. add the oregano, basil and ground black pepper. Grind up the oregano and basil in your hands, then add a dash of black pepper. Again, stir!
Pour about half of a beer can into the pan, but be careful not to make it a soup.
Add two tablespoons of creme fraiche and stir around quickly so it doesn't coagulate. This will help balance out the flavors of the dish.
Cover the frying pan with a lid and let it bubble on low heat for 20-30 minutes. Since there's no meat in this dish, you don't have to cook it for a long time, although, the longer the better, of course.
When this is done, get a bowl and pour some of the chili con carne/taco dip into it. Then place tortilla chips along the sides. When you've done this, put a few slices of cheese on top of the tortillas to cover them. After that, put the dish into the microwave and cook it on high heat for 1-2 minutes until the cheese melts.
That’s it! Your vegetarian taco dip is now ready! Top it off with a tablespoon of crème fraiche and serve warm. Enjoy!