Plant-Based Cowboy Queso

Satisfy everyone in your saloon with Plant-based Cowboy Queso. Made from veggies, Very Good Taco Stuff’er, and hearty beans, they’ll be talking about this one till the cows come home.

Preparation is a breeze. Pulverize the ingredients in a blender, then fry them up with Taco Stuff’er, beans, and fire roasted tomatoes. Perfect for all your game nights and barn burners.

PREP TIME: 20 minutes
COOK TIME: 10 minutes
YIELD: 4 servings 

 

INGREDIENTS

  •  2 tbsp neutral oil
  • 1 pkg Very Good Taco Stuff’er, cooked according to directions on package
  • 1 can (540ml/19oz) black beans, drained and rinsed
  • 1 can (225ml/8oz) fire roasted tomatoes, drained

Queso Dip:

  • 1 cup cooked eggplant, cauliflower, or carrots, or a combination
  • ½ cup cashews, hemp seeds, sunflower seeds, or a combination
  • ½ cup roasted red pepper, skin and seeds removed
  • 3/4 cup hot water
  • 1 tbsp vinegar (white or apple cider vinegar)
  • 3 tbsp nutritional yeast
  • 1 tsp miso paste
  • 2 tsp chili powder
  • ¼ tsp turmeric
  • 2 cloves garlic
  • salt and pepper

Toppings:

DIRECTIONS

  1. In a medium sized pan over medium-high heat, add oil and once hot, cook Taco Stuff’er for 5-6 minutes or until golden and crisp. Add in black beans and fire roasted tomatoes to pan. Set aside.
  2. In the meantime, make queso. In a blender, combine all queso dip ingredients. Blend on high-speed until very smooth. Scraping down sides as needed. If not blending well, add more water in small amounts.
  3. Add queso into the pan with Taco Stuff’er, black beans, and fire roasted tomatoes. Heat gently over medium heat for 4-5 minutes or until bubbling. 
  4. Pour into the serving dish. Top with guacamole, drizzled with sour cream, and sprinkled with cilantro. Serve with tortilla chips for dipping.

ADDITIONAL NOTES

  • Queso can be made up to 4 days ahead and kept refrigerated. 
  • Prepare Queso ahead of time to bring camping!

Substitutes:

If you don’t have Taco Stuff’er you can substitute it with 3 The Very Good Burger OR Smokin’ Burgers and chop them finely.

Be sure to share your Plant-Based Cowboy Queso with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.


Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published