Southern Vegan Taco Dip

Yields 6 servings

Preparation time: 45 minutes

Recipe: Indiana, USA

Photography: Ohio Center

Category: Appetizer

Country: Mexico





  • 1 bag (12 oz.) frozen vegetarian ground beef (Morningstar Farm Grillers Burger Style Recipe Crumbles or any brand, available in the health food section)
  • 4 oz vegan sour cream (or see recipe below)
  • 1 can (20 oz) pinto beans, drained (or vegetarian refried beans)
  • 2 cups cheddar-style vegan cheese, shredded
  • ½ head iceberg lettuce, shredded
  • 3 large tomatoes, diced
  • 3 green onions, sliced thin
  • 2 oz can sliced black olives
  • 4 raw white mushrooms, sliced thin and chopped
  • 1 package dry taco seasoning mix (1.25 oz)
  • 2 Tablespoons chili powder
  • 1 bottle taco sauce (16 oz)
  • 1 bag tortilla chips (9 oz)


  1. In a skillet placed on medium-high heat, add 1 cup water, chili powder and taco seasoning. Blend well and bring to a boil. Add vegetarian ground beef, stir well to coat and simmer over low heat for about 15- 20 minutes.
  2. Spread mixture over a large platter to form the bottom layer.
  3. Spread the sour cream over the top to form the next layer.
  4. Make the next layer by spreading the pinto or refried beans on top of sour cream.
  5. Put the shredded lettuce on top of the beans to cover well.
  6. Garnish the lettuce with tomatoes, olives, mushrooms and onions.
  7. Top off with shredded cheese.

 {Dip with the tortilla chips and add taco sauce if desired.


Vegan Sour Cream:

You can find non-dairy sour cream in some grocery and natural food stores; however, you can make your own vegan sour cream as well.

  • 2 cups firm silken tofu
  • ¼ cup oil
  • 3 Tablespoons lemon juice
  • ½ teaspoon salt
  • 1 teaspoon sugar

Blend all ingredients until smooth.


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