Vegan Seven-Layer Mexican Dip

• Meat

  • 1 package Veggie meat crumbles

• Produce

  • 1 can Black beans
  • 1/2 cup Green onions
  • 1/2 cup Tomatoes

• Condiments

  • 1 2.25 oz can Black olives
  • 1 cup Guacamole
  • 1 1/2 cup Salsa

• Baking & Spices

  • 2 tbsp Homemade or packaged taco seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 package Soy cheddar cheese
  • 1 8 oz container Soy sour cream

Found on namelymarly.com

Ingredients

• 1 package veggie meat crumbles
• 1 tablespoon olive oil
• 2-3 tablespoons from homemade or packaged taco seasoning
• 1 can black beans (rinsed and drained)
• ½ cup salsa
• 1 package Soy cheddar cheese, (We use Follow Your Heart or Daiya)
• 1 8 oz container soy sour cream
• 1 cup guacamole (We use Wholly Guacamole)
• 1 cup salsa
• 2.25 oz can black olives, chopped
• ½ cup tomatoes, chopped
• ½ cup green onions, chopped
• Tortilla chips for dipping

Directions

• In a large skillet, brown soy crumbles in olive oil. Add the taco seasoning. Set aside to cool to room temperature. Place the beans in a blender or food processor with 1/2 cup of the salsa. Blend for about 15 - 20 seconds, until the beans are the consistency of refried beans. Layer the following in a serving dish: Spread the beans into the bottom of serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded soy cheese on top of beans. Sprinkle taco-flavored soy crumbles on top of cheese. Spread sour cream very slowly on top of soy crumbles. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives That completes your seven layers, but its not really complete until you garnish it with a sprinkling of chopped tomatoes and green onions. This part is completely optional, but highly recommended. We serve it right away, but you its also good after having been stored in the fridge.