OMG you guys!!! Nasoya has done it again! This amazing brand that has so many awesome vegan options ranging from tofu to all-vegan dumplings has now added kimchi to their product line - and I am so here for it! This is what your party, picnic, barbecue or cookout absoltely needs. This is what your life needs. This is some of the best authentic Korean kimchi that I have ever tasted and I love kimchi! I am actually a kimchi connoisseur (self proclaimed), so they sent it to the right person to try. Let me tell you, Nasoya has done kimchi right...and with a healthy amount of tasty debut flavors and varieties of it.
The ones that I tried are vegan nappa cabbage in mild, spicy and white. Also I love their mild radish offering as well. These will make excellent substitutions for coleslaw salad or sauerkraut on veggie hotdogs and veggie burgers that packs a dynamite flavor punch! It will really add something special to whatever dish you are preparing. So now that I'm hooked on Nasoya's new kimchi, try and stop me from eating an entire container at one sitting.
Because I am always thinking outside of the box in terms of recipes, I didn't want to do the typical "grill something and use this kimchi as a condiment recipe post." I wanted to make something for you to enjoy while you are waiting for the veggie burgers to be cooked on the grill. And I didn't what it to be too difficult of a recipe either. So that is exactly what I did, I made this kimchi queso and homemade sweet potato chips quickly and enjoyed them as I grilled some things on the bbq. By the way, I've been grilling Nasoya's tofu a lot lately. My go-to method for that is to coat a block with olive oil then grill away. You can slice it afterward for serving. Comes out so amazing! I would recommend making this kimchi queso dip then grilling yourself some delicious tofu!
Here's how to make this super delicious kimchi queso that is healthy and quick! If you want to save even more time, serve with store bought chips.
Kimchi Queso Dip with Homemade Seasoned Sweet Potato Chips
1/2 cup Nasoya Kimchi (any flavor - I used mild White Kimchi)
1/2 cup hummus (any flavor - I used original)
1 large sweet potato, thinly sliced
1 tablespoon olive oil
dash of onion powder
dash of garlic powder
sea salt to taste
In a mixing bowl, combine Nasoya Kimchi with hummus and mix well. Preheat oven's broiler on setting Hi/ High. In a small bowl, combine olive oil, onion powder, garlic powder and salt. Using a pastry brush, coat a baking sheet very lightly with oil. Place sweet potato slices evenly on baking sheet. Brush tops of slices with seasoned oil. Broil for 3- 5 minutes until tops are golden brown and crisping. Remove from oven and using a spatula, flip slices over. Broil for a few minutes longer or until crispy chip texture is achieved. Serve chips with kimchi queso and enjoy!
Huge shoutout to Nasoya for always coming through with delicious natural foods for the vegan community. I love that you added kimchi to your line! Also, big thanks for samples, coupons, swag and for sponsoring this post - you rock! You can follow Nasoya on facebook, twitter, and instagram! And check out their great website too!
Until next post, the Dirty Vegan is signing off - stay spicy my Friends!
*please note that while this was a paid sponsored review, my views and opinions are entirely my own*