list of ingredients–which are all, we hope, items you don’t need to procure from a scientific laboratory–doesn’t quite work, the only thing left to do is make your own playbook.The first place to start? Using steamed onions instead of powder. When using a manufacturer’s I sliced up a sweet onion–quick and easy, no dicing [slash] crying involved—and put it in a saute pan with water, then let it cook away until soft and fragrant. A bit of draining on paper towels (like you’d do with game-day burger meat), and into the food procesor with 12 oz. of firm tofu it goes. Process that really well, to truly let the onion flavor take over the field. Add some minced, roasted garlic, a splash of rice vinegar, salt, and pepper…then round of the Vegan Flavoring All-Star Team for the win: nutritional yeast, dijon mustard, and Bragg’s liquid aminos. It’s so simple and fast there’s no need for a half-time show. But with about one-third the calories and three times the protein of the canned stuff , the only real question is: Where are the Ruffles when you need them?
i, of course, always have a wasa.
Vegan Onion Dip
[Makes about 2 cups]
Serve with chips or veggies!—————————– Because I put everything on giant bowls of salad–including the original dip inspiration–I, naturally, tested this out as well. I give it an A for allium. (And yes, I did have to google ‘type of vegetable onion’ to remind myself it was an allium. Hence, I needed to reference that twice in order to appear smart.)