An ideal recipe to heat up the day
By: Holly V. Gray
Good for snacking on recreation day or any day! Our creamy vegan queso blanco is getting kicked up a notch with the addition of inexperienced chiles and chorizo-style seitan.
Serve it heat or serve it chilled. As a dip, drizzled over nachos, or poured over enchiladas, you may’t go mistaken with this versatile sauce!
1 – Eight-ounce bundle vegan chorizo-style sausage
1 tablespoon olive oil
1 cup Yukon Gold potatoes, peeled and diced
12-oz.pkg silken tofu
three tablespoons tapioca flour
1 tablespoon lemon juice
1 tablespoon candy white miso
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 Four-ounce can diced inexperienced chiles
- To a big skillet over medium excessive warmth, add olive oil. When oil is scorching, crumble chorizo-style seitan into the pan. Prepare dinner, stirring continuously, till heated via.
- To steam the potatoes, add 1” water to a medium saucepan. Convey to boil then place potatoes right into a steamer basket. Set basket within the pot, scale back warmth to medium, cowl and cook dinner 10 minutes, or till fork tender.
- To a excessive velocity blender or meals processor, add potatoes, silken tofu, tapioca flour, lemon juice, candy white miso, garlic powder, onion powder, and sea salt. Mix nicely till consistency is clean.
- To a medium saucepan over medium warmth, add sauce combination. Stir continuously, till thickened, about Eight minutes. Stir in diced inexperienced chiles and chorizo-style seitan. Warmth via and serve heat or chill till able to serve.
Picture by Holly V. Gray