Everyone has those childhood dishes that are forever inscribed in their memories. Thankfully enough, my mom has eagerly veganized a couple of my own childhood favorites over the years so we can continue to enjoy them. This weekend, she brought two of these classics back in one delightfully filling evening ensemble.
The first is a dish that not only centers around Rotel Dip, but includes my favorite childhood vegetable, green beans, along with yellow rice. I’m not sure what originally inspired my mom to combine these three entities into one dish, but it’s certainly a favored entrée that has withstood the test of time. My mom brings out this dish when requested for special occasions, in this case, the extended holiday weekend that just passed. Rather than the traditional version of Rotel Dip, requiring Velveeta cheese and Jimmy Dean Sausage, simple swaps of vegan cheese and vegan sausage can be made to reinvent this classic in plant-based fashion.