Hot Donair Dip Recipe (Vegan)
Hot donair dip is a delicious, creamy and satisfying dip recipe especially when you want a simpler way to enjoy classic donair flavors. Vegan friendly.
Servings 6 Servings
Calories 255kcal
Equipment
- Baking dish
- Medium-sized pan
Ingredients
Sauce
- 2 cups cauliflower , diced
- 1 ½ cups potato , peeled and diced
- 1 cup water
- 1 ¾ cups coconut milk (regular/ full fat; 14 oz/ 400 mL can)
- 2 tablespoons starch (I use corn starch)
- 3 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- ¾ teaspoon salt
Ground “Meat”
- 300 grams veggie ground round
- 2 tablespoons oil
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dry basil
- ½ teaspoon dry oregano
- ½ teaspoon celery seed
- ½ teaspoon salt
- black pepper (to taste)
- ¼ cup vegetable broth
To Assemble
- 1 cup tomato , diced and strained
- 1 cup onion , diced
- ½ cup vegan cheese shreds (I use a mozzarella style)
Instructions
Prep
- Dice the tomato and place it into a mesh strainer. Toss with a pinch of salt and set aside to allow some liquid to drain. This step is optional, but helps ensure the dip is rich and creamy (moisture from the tomatoes can thin/ water down the dip).
- Dice the onion and set aside.
- If needed, shred the cheese for topping.
Sauce
- Dice the cauliflower and potato. Place into a pot with 1 cup of water and cook, with the lid of the pot half on (at an angle to allow some steam out). Bring the pot up to a boil over high heat and cook until the cauliflower and potato are fork tender, about 8 minutes (depending on how large the cauliflower and potato pieces are).
- Once the cauliflower and potato are cooked, keep ½ cup of the cooking water and drain the rest.
- Place the strained cauliflower and potato into a blender along with remaining sauce ingredients (1 can coconut milk, 2 tablespoon starch, 3 tablespoon sugar, 2 tablespoon apple cider vinegar, 1 teaspoon garlic powder, ¾ teaspoon salt). Blend until smooth.
Ground “Meat”
- Either cook the veggie ground round while the cauliflower and potato boil, or complete this task before or after.
- Heat 2 tablespoon of oil in a pan over medium heat. Then add the veggie ground round and break into small pieces, tossing it with oil.
- Add all the spices (2 tablespoon nutritional yeast, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dry basil, ½ teaspoon dry oregano, ½ teaspoon celery seed, ½ teaspoon salt, pepper to taste) along with the ¼ C of vegetable broth. Toss the spices around to coat the meat, then turn off the heat and get ready to assemble.
Assembly
- Preheat the oven to 400 °F.
- Spray a medium-sized baking dish with cooking spray.
- Pour in sauce from the blender.
- Press any additional liquid out of the tomato (through the mesh strainer), then add tomato to the baking dish.
- Toss in onion and ground “meat” to the dip.
- Bake for 25 minutes. Then remove from the oven, top with the shredded vegan cheese and bake for another 15 minutes.
- Remove from the oven and let cool for 10 – 15 minutes before serving. The dip will thicken as it cools.
- Serve with your favorite dippers!
Notes
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition
Serving: 1Serving (⅙ recipe) | Calories: 255kcal | Carbohydrates: 30g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 835mg | Potassium: 713mg | Fiber: 5g | Sugar: 10g | Vitamin A: 715IU | Vitamin C: 32mg | Calcium: 138mg | Iron: 4mg