Bring 2 quarts water to a boil in a medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes; drain well.
12 ounces russet potatoes, 1 small carrot
Combine cooked vegetables, 1/3 cup water, 2 tablespoons oil, nutritional yeast, vinegar, ½ teaspoon chipotle paste, 1 teaspoon salt, and mustard powder in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar several times. Process mixture on high speed until very smooth, about 2 minutes. Season the dip with salt and pepper to taste.
Meanwhile, heat remaining 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add two-thirds of the onion, the poblano and remaining 1/8 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, cumin, coriander, and remaining ½ teaspoon chipotle and cook until fragrant, about 30 seconds. Add plant-based meat and cook, breaking up meat with wooden spoon, until lightly browned, 3 to 5 minutes.
Makes 2 cups, serves about 8Nacho dip can be refrigerated for up to 24 hoursTo rewarm dip, microwave it, covered, in 30-second bursts, stirring each time, and thinning with water if needed. Or rewarm it on the stove top.