Loaded Nacho Dip with Plant-Based Meat | America's Test Kitchen

Ingredients

• 12 ounces russet potatoes , peeled and cut into 1-inch pieces
• 1 small carrot , peeled and cut into ½-inch pieces (⅓ cup)
• 3 tablespoons vegetable oil , divided
• 1½ tablespoons nutritional yeast
• 1½ teaspoons distilled white vinegar
• 1⅛ teaspoons table salt , divided
• 1 teaspoon minced canned chipotle chile in adobo sauce , divided
• ⅛ teaspoon mustard powder
• 1 small red onion , chopped fine, divided
• ⅓ cup minced poblano chile
• 1 garlic clove , minced
• ⅛ teaspoon ground cumin
• ⅛ teaspoon ground coriander
• 4 ounces plant-based ground meat
• 2 ounces cherry or grape tomatoes , quartered
• 2 tablespoons chopped fresh cilantro