Thai Layered Dip. Vegan Recipe
Try this Thai Layered Dip. Vegan Recipe recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 2 cloves of garlic
- shredded carrots
- 2 inch piece of fresh ginger coarsely chopped
- 1 tablespoon soy sauce or use coconut aminos to make soy-free
- 2 to 3 teaspoons sriracha sauce or asian chili sauce to taste
- peanut butter or almond butter sauce - recipe belo
- 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 u
- 1 to 2 tablespoons lemon juice
- 1/2 to 1 teaspoon sugar
- 3 tablespoons or more water
- Carbohydrate 65.2116 g
- Cholesterol 0 mg
- Fat 1.614 g
- Fiber 18.6059996795654 g
- Protein 6.5196 g
- Saturated Fat 0.24954 g
- Serving Size 1 1 Serving (666g)
- Sodium 456.42 mg
- Sugar 46.6056003204346 g
- Trans Fat 0.48426 g
- Calories 280 calories
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.
