Thai Layered Dip. Vegan Recipe

Name: Thai Layered Dip. Vegan Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: Shredded Carrots; Peanut butter or almond butter sauce (Recipe below); Salsa + sambal oelek (or Use 1 ripe tomato chopped, 1/2 cup finely chopped red onion, salt, pepper and lime juice and mix. Mix in asian hot sauce to taste); Chopped cilantro + mint; Mung Bean Sprouts tossed with salt and pepper; Peanuts or other nuts or sesame seeds; A dash of lemon juice; Add fried noodles (cucumbers etc for variation); 1/2 cup creamy peanut butter or almond butter (I usually use almond butter); 2 inch piece of fresh ginger (coarsely chopped); 2 cloves of garlic; 1 tablespoon soy sauce (or use coconut aminos to make soy-free); 1 to 2 tablespoons lemon juice; 1/2 to 1 teaspoon sugar; 2 to 3 teaspoons Sriracha sauce or asian chili sauce (to taste); 3 tablespoons or more water

January 21, 2015 By Richa 37 Comments

This Thai layered Dip has carrots, Peanut butter sauce, spicy salsa, cilantro, sprouts, & peanuts. all layered up for the perfect appetizer. Asian Flavors, zesty salsa or chopped tomato, onions, Sprouts and Peanuts! Vegan Gluten-free Recipe

Jump to Recipe

Ok people. This dip clearly is a game changer. I made this for the last game this Sunday. And see what happened.

The game went from 19 – 7 with seahawks playing miserably to 22- 28 in the last 5 minutes of the game. yep. Game changer I say.

This dip has layers of shredded carrot or other veggie of choice, Creamy peanut sauce, cilantro and mint, salsa tossed with asian hot sauce, sprouts, and peanuts. (peanuts missing in the pictures – I had to move the dip from photo location to table quickly :). Use Almond Butter to make it Peanut-free.

Add other goodies like cucumbers, crisp noodles and what not. I use home sprouted mung beans, use any sprouts of choice.

And this dip does not go to waste. Use the leftover to toss in some crisped up tofu or veggies for lunch. Or use as salad dressing!

You need to make this dip.

Where are the layers you say, they are there somewhere. Make it look prettier with more defined layers in a smaller and tall trifle bowl kind of thing. Eventually, it will become all mixed up.

Yums to the yums

More Super bowl dips and apps like Jalapeno popper dip, Cashew mozzarella Sticks, spicy Sriracha cauliflower bites, Buffalo Chickpea and Ranch Pizza here.

Tag me #veganricha on Instagram if you make any of the super bowl spread!

This game year has been full of twists and turns. Anyone following the deflategate.

Print Recipe

4.8 from 5 votes

Thai Layered Dip. Vegan Recipe

This Thai layered Dip has carrots, Peanut butter sauce, spicy salsa, cilantro, sprouts, & peanuts. all layered up for the perfect appetizer. Vegan Gluten-free Recipe

Prep Time25 mins

Cook Time5 mins

Total Time30 mins

Course: Appetizer

Cuisine: Thai

Servings: 4

Calories: 257kcal

Author: Vegan Richa

Ingredients

For the Layered dip:

Shredded Carrots
Peanut butter or almond butter sauce Recipe below
Salsa + sambal oelek or Use 1 ripe tomato chopped, 1/2 cup finely chopped red onion, salt, pepper and lime juice and mix. Mix in asian hot sauce to taste
Chopped cilantro + mint
Mung Bean Sprouts tossed with salt and pepper
Peanuts or other nuts or sesame seeds
A dash of lemon juice
Add fried noodles cucumbers etc for variation

Peanut butter/Nut butter Sauce:

1/2 cup (125 g) creamy peanut butter or almond butter I usually use almond butter
2 inch piece of fresh ginger coarsely chopped
2 cloves of garlic
1 tablespoon soy sauce or use coconut aminos to make soy-free
1 to 2 tablespoons lemon juice
1/2 to 1 teaspoon sugar
2 to 3 teaspoons Sriracha sauce or asian chili sauce to taste
3 tablespoons or more water

Instructions

Make the Peanut butter sauce: Blend everything until smooth and creamy. Taste and adjust spice, tang and sweet. Add more water to blend to a dip consistency.
Layer the carrots, nut butter sauce, salsa + asian hot sauce, loads of cilantro and mint, sprouts, peanuts, lemon juice and a dash of salt and pepper.
Warm in the oven for 5 to 10 minutes if needed. (optional).
Serve with chips or carrots, celery, cucumber, other vegetables.

Notes

Variation: Add a layer of vegan mayo. Add a layer of pineapple or mango cubes.

Use the leftover dip to make a stir fry. Cook vegetables or tofu in a little oil. Add the leftover dip and toss in well. Cook for 5 minutes and serve.

Nutritional values based on one serving

Nutrition

Nutrition Facts

Thai Layered Dip. Vegan Recipe

Amount Per Serving

Calories 257 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Sodium 444mg19%

Potassium 388mg11%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 5g6%

Protein 11g22%

Vitamin A 2750IU55%

Vitamin C 6.6mg8%

Calcium 34mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

« Barbecue Tofu from Healthier Steps: 125 Gluten-Free Vegan Recipes – Review

Gluten free Vegan Pretzel Bites »

Comments