In a microwave-safe bowl, combine the red potatoes with the broth. Microwave for six minutes until tender, but not overcooked. Pulse the potatoes in a blender or finely chop, then add a pinch of salt and pepper. Set aside in a large bowl.

In a blender or food processor, combine the beets, two tablespoons (30 ml) of olive oil, garlic, salt, pepper, green onions, paprika, almond milk and lemon juice. Blend until mixed but still chunky. Scrape the sides and pulse again. Taste and season with more salt and pepper if needed.

Add the beet mixture to the potatoes, mixing well. Add the chopped jalapeño and an additional one tablespoon (15 ml) of oil. Season with additional paprika, if desired.

Divide into two to three separate bowls. Top with the extra jalapeño slices, crushed smoked nuts, lemon slices and cilantro. Add the vegan cheese, season with salt and pepper, and drizzle with olive oil and Tabasco.