Name: Vegan 7-Layer Taco Salad Dip Cups
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Ingredients: 1 can Simple Truth Fat-Free Refried Beans; 12 oz. Simple Truth Guacamole; 2 cups Nacho Cheese Sauce; 2 cups Walnut Taco Meat; 2 cups Jicama Salad; 2 cups Roasted Red Salsa; 1 1/2 cups Tofu Sour Cream; 2 cups finely shredded Romaine; Fresh Jalapeño slices, to top; Simple Truth Blue Corn Tortilla Chips

Who’s ready to party?! Whether it’s the Super Bowl or a backyard BBQ, these taco salad 7-layer dip cups are essential. I also showed an example of making this into a single large dish. Feel free to make individual servings or one large layered dip to save time.

Huge shoutout to Kroger for sponsoring this recipe. Where you can find already prepared salsa, non-dairy sour cream, vegan cheeses and/or guacamole. Meaning this can be thrown together without any added prep if you’re pinched for time. Substitute as needed or click the links for each ingredient below for a homemade version. Mix and match the layers you want to make or purchase their store-bought versions. I highly recommend the mild Simple Truth Salsa!

You can save even more time using Kroger’s ClickList feature! Order online through the Kroger app, using your reward card loaded with coupons. Search to find the nearest location that offers ClickList, some locations even deliver! I love to order my groceries online and pick them up while running errands. I’m able to save time and money – check it out and give it a try!

Technically these are 8-layer cups, but it’s based on a 7-layer dip concept I wanted to put my own spin on. Adding my walnut taco “meat”, roasted red salsa, vegan queso and jicama salad. Topped off with shredded romaine lettuce and fresh jalapeño slices. You can sprinkle over crushed tortilla chips to finish it off too. I love the blue corn variety from Simple Truth, however fresh vegetable sticks work great for a lighter option as well.

I recommend preparing all of the homemade elements the day before serving. That way you only have to worry about assembling. I used Simple Truth’s Fat-Free Refried Beans as the base. Followed by guacamole, vegan cheese sauce, walnut taco meat, jicama salad, roasted salsa and tofu sour cream. Feel free to adjust or modify the layers to your preferences. You could also substitute the refried beans for my black bean hummus or Simple Truth’s Meatless Crumble in place of the Walnut Taco “Meat”.

If you give this recipe a try, please snap a photo and tag me @PlantPhilosophy on Instagram using the hashtag #PlantPhilosophy so I don’t miss seeing your post. I’m forever grateful for those of you that continue to read my blog and interact with me on all platforms. Thank you for taking the time to check out my page and try my recipes!

Vegan 7-Layer Taco Salad Dip Cups

Prep 30 mins

Total 30 mins

Author Margaret

Yield 10 servings

Ingredients

1 can Simple Truth Fat-Free Refried Beans
12 oz. Simple Truth Guacamole
2 cups Nacho Cheese Sauce
2 cups Walnut Taco Meat
2 cups Jicama Salad
2 cups Roasted Red Salsa
1 1/2 cups Tofu Sour Cream
2 cups finely shredded Romaine
Fresh Jalapeño slices, to top
Simple Truth Blue Corn Tortilla Chips

Instructions

Prep each element the day before if possible, linked above.
Measure and portion about 1 rounded tbsp of each per layer. Starting with a base of Simple Truth refried beans. Adding guacamole on top of that. Followed by: cheese sauce, walnut taco “meat”, jicama salad, salsa, tofu sour cream and romaine lettuce hearts thinly sliced. Alternatively you can make one large dip and layer everything into one dish.
Garnish the tops with fresh jalapeño slices (optional) and serve immediately.

Notes

Best prepped the day of serving. You can prepare each item the night before and assemble fresh upon serving. Pressed for time or you want to reduce the prep load? Use a store bought vegan shredded cheese for the cheese sauce layer and a ready made tofu based sour cream!

Also check out my black bean hummus as an option to replace the refried beans.

Courses Appetizer, Snack,