MEATY NACHO DIP
Thanks to improved taste and texture, it’s easier than ever to work alternative meat sources into meals.
A decade ago, this would have been a very different story.
Meat alternatives such as tofu and tempeh were centuries old; frozen “veggie burgers” and the earliest plant-based meats had been on the scene for more than 20 years. Beyond Meat and Impossible Foods, now the industry’s biggest players, were in their infancies.
But the biggest strides in plant-based meats have been made in the past 10 years, and there’s no sign of a slowdown. Bloomberg estimates that plantbased proteins could make up nearly 8% of the global protein market by 2030. And in an article for the New York Times, award-winning chef and food writer J. Kenji López-alt wrote that “modern vegan meat is among the most important technological leaps I’ve seen in my career.”
Now grocery freezers are filled with plant-based options, from premade sausages and chicken tenders to bulk packages of meat that look and cook similarly to ground beef. It’s easier than ever to add meat to your meatless meal, but not without recalibrating some kitchen habits.
We pored over cookbooks, articles and websites for the best information and advice for cooking with plant-based meats:
Mind over matter: Experts recommend thinking of plantbased meat not as “fake meat” but as a substitute for it. In addition to the long list of plantbased meat substitutes, don’t forget other foods that can pinch hit, such as tofu, tempeh, jackfruit and seitan. Think of meat as an accessory to the meal, not the main attraction.
Easy on the salt: Salt is used in the production of plant-based meats, so if you’re following a standard recipe reduce the amount of salt by ¼ teaspoon. (Cookbooks and recipes developed for plant-based meats already take salt content into account.) If you’re watching sodium intake, read labels — some brands have more sodium than others.
Flavor, flavor, flavor: Adding seasonings and marinades deepens the flavor and uses of plant-based meats. You can buy flavored meats, but creating your own seasonings allows you to control the ingredients. It’s also more practical and economical to buy unseasoned meat in bulk instead of several seasoned varieties.
You can’t read about plantbased meat without mentions of umami, the fifth taste. The Japanese word for “delicious” is often described as meaty or savory. Adding umami-rich foods — mushrooms, miso, soy sauce, olives, tomatoes, nutritional yeast — will give your plant-based dishes an extra flavor boost.
Get saucy: An easy entry into using plant-based meats is by choosing recipes with flavorful sauces — spaghetti, chili, enchiladas, teriyaki — or where meat plays a supporting role, such as dips (see recipe below). Plantbased meats release less liquid than their animal counterparts, so expect to use more liquids during cooking.
it up: Plant-based meats don’t release fats the way animal meats do, so keep hearthealthy oils on hand to help it along. This not only prevents sticking, but also gives the meat a caramelized edge, distributes flavors and helps set the shape — all things that make it taste and feel more familiar.
Don’t overcook the meat: Plant-based or not, that’s easier said than done. Visual cues help gauge doneness in traditional meats, but the color of plant-based versions varies by brand. Instead, check for doneness more often, and use a meat thermometer to ensure it’s cooked according to the package instructions. America’s Test Kitchen also offered a helpful tip: Reverse the cooking order. Start with longer-cooking vegetables and aromatics, and add the meat after they’re softened.
Makes about 2 cups.
You wouldn’t think potatoes and carrots would yield such a creamy dip, but they do. The potatoes are whipped in a blender to release all of their starches, providing a very cheese-like texture that really is a crowdpleaser. It’s also a great dip to keep on hand if you’re cooking for anyone with a dairy allergy. Nutritional yeast is widely available at supermarkets and co-ops. Plant-based meats come“raw”in bricks or as frozen, cooked crumbles. Either will work in this recipe. Adapted from “The Complete Plant-based Cookbook” by America’s Test Kitchen.
pieces
1 small carrot, peeled and cut
into ½-inch dice, about ⅓ cup 3 tablespoons vegetable oil,
divided
1 ½ tablespoons nutritional
yeast (see Note)
1 ½ teaspoons vinegar 1 teaspoon minced canned chipotle in adobo sauce, divided
1 ⅛ teaspoons table salt,
divided
⅛ teaspoon mustard powder Salt and freshly ground black
pepper
1 small red onion, finely
chopped, divided
⅓ cup red bell pepper
1 clove garlic, minced ⅛ teaspoon ground cumin ⅛ teaspoon ground coriander 4 ounces plant-based beef (see
Note)
2 ounces grape or cherry
tomatoes, chopped 1 tablespoon fresh chopped cilantro
Directions
Bring 2 quarts of water to a boil in a medium saucepan over high heat. Add potatoes and carrots and cook until tender, about 12 minutes; drain well. Combine cooked vegetables, ⅓ cup water, 2 tablespoons oil, nutritional yeast, vinegar, ½ teaspoon chipotle, 1 teaspoon salt and mustard powder in a blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of the blender as needed. Then process mixture on high speed until very smooth, about 2 minutes. Season with salt and pepper to taste.
Meanwhile, heat remaining 1 tablespoon oil in a 10-inch nonstick skillet over mediumhigh heat until shimmering. Add two-thirds of onion, red pepper and remaining ⅛ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, cumin, coriander and remaining ½ teaspoon chipotle and cook until fragrant, about 30 seconds. Add plant-based beef and cook, breaking up meat with wooden spoon until lightly browned, 3 to 5 minutes.
Transfer dip to serving bowl and top with plant-based beef mixture. Sprinkle with tomatoes, cilantro and remaining onion. Serve with tortilla chips.