Football fans expect lots of delicious finger food, snacks and appetizers to nosh on while they watch the Superbowl. And you’re going to give it them! Make some (or all) of your dishes plant-based with these fabulous recipes and no one will even notice what’s not in it. They’ll just love what IS in it!
These recipes are really great for Super Sunday and really any day you want to serve a whole crew. All of these dishes are fabulous side dishes too!
Broccoli and Vegan Cheddar Potato Skins
adapted from Michelle Maskaly, The Adirondack Chick
- 4 large baked potatoes
- 2 cups steamed broccoli florets
- 1 1/2 cups shredded Daiya vegan cheddar cheese
- 4 tablespoons vegetable oil
- 1 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic salt
- Preheat the oven to 475 degrees.
- Slice each baked potato in half length-wise.
- Scoop out the insides, leaving about 1/4 of an inch inside the skin. Put the insides of the potato in a separate bowl and save for another use.
- Arrange the potato skins on a non-stick baking sheet.
- Mix together the oil, paprika, garlic salt in pepper in a small bowl.
- Brush both sides of the potato with the mixture.
- Bake for 7 minutes, turn and bake on the other side for another 7 minutes. Remove from oven and fill with the steamed broccoli. Top with the cheddar cheese.
- Put the potato skins back in the oven for about 2 minutes, or until the cheese is melted.
Vegan Buffalo Cauliflower Wings
- 1 head of cauliflower, cut into small florets. Really whatever size you’d like them to be.
- 1.5 tsp cornstarch
- 2 tsp. garlic powder
- 1 cup water or soy milk
- 3/4 cup flour
- 1 cup buffalo sauce (or 2 cups if you like them very saucy)
- Preheat oven to 450 degrees and grease a pan
- Mix water or milk with flour, cornstarch and garlic powder.
- Once well combined, cover cauliflower with the mixture. A good method would be to just dunk the cauliflower right into it so that they are evenly coated. Don’t make the coating too thick.
- Bake cauliflower for about 15 minutes, until the coating has goldened a bit.
- Cover the cauliflower with buffalo sauce. Again, dunking would be a good method.
- Bake for an additional 5-8 minutes.
- 1 1/2 cups yellow onion, chopped
- 1 1/2 cups celery, chopped
- 1 cup carrots, sliced
- 1 cup bell pepper, chopped
- 1-2 garlic cloves, minced
- 6 cups vegetable broth
- 1 1/2 TB. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. ground chipotle powder or smoked paprika
- 1/2 tsp. cayenne pepper
- 2 cups green lentils, rinsed
- 1 (28-oz.) can crushed tomatoes
- 1 (15-oz.) can kidney beans
- zest and juice of 1 lime
1) In a large soup pot over medium-high heat, sauté onion, celery, carrots, bell pepper, and garlic in 1 cup of the vegetable broth. Stir occasionally and cook until vegetables soften, approximately 5-7 minutes.
2) Add chili powder, cumin, paprika, ground chipotle powder, and cayenne pepper and cook for an additional minute, stirring well.
3) Add lentils, crushed tomatoes, kidney beans, and remaining vegetable broth into the soup pot. Cover and bring to a boil. Cover and bring to a boil. Once boiling, reduce heat and simmer until lentils are soft, approximately 45 minutes, stirring occasionally.
4) When lentils are cooked, zest and juice lime into the chili and stir. Taste and add spice according to preference.
VEGGIE BALLS WITH SPINACH-BASIL DIPPING SAUCE
veganized from The Meatball Shop
• 2 cups lentils (cooked and cooled, or if canned, rinsed and drained)
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 clove garlic, minced
• 1 tbs. dried thyme
• 2 tsp. salt
• 3 tbs. tomato paste
• 8 oz . white mushrooms, chopped
• 3 Ener-G egg replacers
• 1/2 cup bread crumbs
• 1/2 cup nutritional yeast
• 2 tbs. dried parsley
• 1/4 cup finely chopped walnuts
• 1) In a large frying pan, pour in the olive oil and saute onions, carrots, celery, garlic, thyme and salt over medium heat, stirring frequently, for about 10 minutes, until tender and just beginning to brown.
• 2) Add tomato paste and continue to cook, stirring, for about 3 minutes.
• 3) Add mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed.
• 4) Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils.
• 5) Add the Ener-G egg replacers, nutritional yeast, bread crumbs, parsley and walnuts to the bowl. Mix by hand until completely blended. Refrigerate for 25 minutes.
• 6) Preheat oven to 400 degrees. Evenly coat a large baking dish with olive oil.
• 7) Roll mixture into round gold-ball sized meatballs. Pack firmly! Line up the balls in grid formation in the baking dish allowing 1/4 inch of space between balls. 8) Roast for 30 minutes or until the meatballs are firm and cooked through. Check after 20 minutes. Allow to cool for 5 minutes in the baking dish before serving.
• Makes 24-30 feetballs
Spinach-Basil Pesto Veggie Ball Dipping Sauce
• 1/4 cup roughly chopped walnuts
• 4 cups baby spinach leaves
• 2 cups fresh basil
• 1 teaspoon salt or to taste
• 1/2 cup olive oil
• 1/4 cup nutritional yeast
- 1. Preheat oven to 350 degrees. Spread out the walnuts on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
- 2. Fill a large stockpot three-quarters full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl halfway with ice and water and set close to the sink.
- 3. Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
- 4. Combine the greens and walnuts with the salt, olive oil and nutritional yeast in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.
ELLEN’S EASY MARINATED & ROASTED PORTOBELLO MUSHROOMS
• 3 or 4 portobello mushrooms
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons minced garlic (I like even more)
• 1 chopped shallot
• salt and pepper to taste
• chopped fresh herbs: parsley, thyme, basil, rosemary (if not fresh, dried will do)
• 1) Clean mushroom with a damp cloth and remove stems. You can keep the stems and chop them up and cook them, if desired. Place mushrooms in a ziploc bag.
• 2) In a measuring cup, combine marinade ingredients and whisk together.
• 3) Pour the marinade in the ziploc bag and gently distribute it in and around the mushrooms. Lay flat for about 30 minutes to an hour. to even 2 hours. You can even leave them in the marinade for 6 hours if you want! Flip the bag occasionally.
• 4) With tongs, gently remove mushrooms and lay in a baking sheet sprayed with non-stick oil.
• 5) Roast in an oven of 400 degrees for 10 minutes and then flip and roast for another 10 minutes.
• 6) Serve as is, entree or side dish, using any leftover marinade as a sauce or slice into strips.
• 7) Drizzle with Balsamic vinegar reduction or an oil & vinegar dressing
EGGPLANT SATAY WITH COCONUT TERIYAKI SAUCE
from SoyVay Sauces
• ¼ cup coconut milk
• 2 tablespoons peanut butter
• ½ cup SoyVay Island Teriyaki or your favorite teriyaki sauce
• 1 large globe eggplant, peeled and cut into 1-inch cubes
• Olive oil, for brushing
• Salt and pepper, to taste
• 12 skewers
• 1) If using wooden skewers, place them in a shallow dish with water to cover. Soak for at least 30 minutes. Preheat oven to broil. Line a baking sheet with aluminum foil, and coat with nonstick cooking spray
• 2) In a small bowl, whisk together the coconut milk, peanut butter and teriyaki sauce. Set aside.
• 3) Thread four pieces of eggplant on each skewer. Spread out on baking sheet and brush all four sides of each skewer with olive oil. Sprinkle with a little bit of salt and pepper.
• 4) Brush the tops of the eggplant skewers with the sauce, and place under the broiler. Broil for 4-5 minutes total, flipping a quarter turn after each minute to brush exposed sides with more sauce. The skewers are ready when all four sides have been directly under the broiler, brushed with sauce, and the tops are bubbling and golden.
• 5) Remove from oven, cool slightly, and serve with extra sauce for dipping.
SPINACH ARTICHOKE DIP WITH WHITE BEANS AND CAULIFLOWER
• 16 ounce Chopped frozen spinach, thawed and squeezed to remove liquid
• 14 ounce Canned artichoke hearts, drained
• 8 ounce Cauliflower, steamed until tender and cooled
• 15 ounce Canned navy beans, drained and rinsed
• 1 cup Earth Balance MindfulMayo Dressing and Sandwich Spread (or your favorite vegan mayonaise)
• 1 cup Vegan shredded mozzarella cheese
• 1 teaspoon Lemon juice
• 2 tablespoons Nutritional yeast flakes
• 3 clove garlic, minced
• 1 teaspoon Oregano
• 1/2 teaspoon Thyme
• 1/2 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 1/4 teaspoon Fresh ground black pepper
• 1. Preheat oven to 375 degrees.
• 2. In food processor chop artichoke hearts until fine, but not mushy, and transfer to a large mixing bowl along with thawed, squeezed spinach.
• 3. In food processor combine mayo, navy beans and cauliflower until very smooth.
• 4. Add mayo mixture, vegan cheese, lemon juice, nutritional yeast, garlic, oregano, thyme, cayenne, salt and black pepper to the mixing bowl and combine thoroughly with other ingredients.
• 5. Spread mixture into a baking dish and bake for 30 minutes, or until bubbly around the edges, stirring once half way through baking time and again when done baking.
• 6. Allow dip to sit for a few minutes before serving with chips, bread, or fresh vegetables.
ROASTED SWEET POTATO WEDGES
Recipe Makes 4 servings
• 2 medium sweet potatoes, cut into wedges
• 1/8 teaspoon cinnamon
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1) Preheat the oven to 450 degrees F.
• 2) Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a plastic bag. Seal and shake.
• 3) Place sweet potatoes on a baking sheet (do not overlap) coated with vegetable oil spray.
• 4) Bake for 20 or 30 minutes or until very tender, flipping potatoes once during cooking.
VEGAN MEXICAN TORTILLA SOUP
• 1 tbsp olive oil
• 1.5 cups chopped onion
• 3 tbs minced garlic
• 2 red bell peppers, chopped
• 1 cup frozen kale or spinach
• 1 ear frozen corn
• 1/2 cup green onion, chopped
• 3 tbsp ground cumin
• One 28-oz can crushed tomatoes
• 3 cups vegetable broth
• 2 tbsp chia seeds (optional)
• 1 can black beans (drained and rinsed)
• salt & pepper & crushed red chili pepper, to taste
• Fresh lime juice, to garnish on top
• Non-Dairy Cheese (I use Daiya cheese), for sprinkling
• Chopped avocado, for garnish
• Fresh cilantro, for garnish
• Tortilla sticks (flour tortillas, olive oil, garlic powder, chili powder, to taste)
• 1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.
• 2. Meanwhile, chop the peppers & green onion.
• 3. Add the peppers & corn into the pot and sauté for another 5-10 minutes.
• 4. Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes.
• 5. Stir in drained and rinsed beans just before serving.
• 6. Slice flour tortillas into 2 inch strips. Place in a small bowl and drizzle with olive oil to coat. Sprinkle on garlic powder and chili powder (to taste) and mix well with hands. Place on a lined baking sheet and broil for up to 3 minutes on medium. Watch very carefully. When golden, remove from oven.
• 7. After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately.
THE BEST & EASIEST GARBANZO BEAN SALAD RECIPE
1 lg can of garbanzo beans (25 oz), drained and rinsed
1/2 cup chopped celery (about 4 stalks)
1/2 cup chopped pickles (2 pickles)
1/2 tsp dried or fresh dill
2 tsp MCT Lean Oil
3 tablespoons Hampton Creek Vegan Just Mayo (or to taste)
salt and pepper to taste
(optional: crushed seaweed flakes)
1) In a food processor, pulse the garbanzo beans until all broken down but not complete mush. If you don’t have a food process or would rather do it by hand, mash the chickpeas with the back of a fork until they are all consistently crumbly.
2 ) Transfer to a medium sized bowl and add the MCT Oil and Just Mayo and blend well.
3 ) Add the chopped celery and chopped pickles. Mix through.
4 ) Add the dill and salt and pepper to your liking. If you want a sea-worthy flavor, crumble seaweed flakes into the mixture.
5 ) When the consistency is to your taste, it is ready to chill.
6) Serve cold (or room temperature is fine too) on bread, salad, crackers, in avocado halves, in red bell peppers. Can be garnished with fresh dill or a tidbit of fresh, cut red pepper.
Easy Marinated and Roasted Mini Peppers
• 1 bag of Sweet Mini Peppers (about 18-20 per bag)
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons minced garlic
• 1 teaspoon of powdered garlic
• 1 teaspoon dried parsley
• 1 chopped shallot
• salt and pepper to taste
• chopped fresh herbs if you have and if not, dried is fine: thyme, basil, rosemary
1) In plastic bag, combine all ingredients, except the peppers, and swirl around to mix
2) Place washed peppers in the bag and distribute the marinade well
3) Lay flat for about 30 minutes and flip it over several times over the time period. Marinating them for an hour or 2 is fine too!
4) Remove the peppers from the bag, reserving the marinade for later as a delicious dressing.
5) Lay the peppers on a oil-sprayed baking sheet and roast in an oven of 400 degrees F or directly on the BBQ grill.
6) Roasting or grilling for about 10 minutes is usually enough. The skins will brown and even blacken a bit but you don’t want them cooking beyond that. Watch it carefully so they don’t over cook
7) Serve hot, warm or cold with a drizzle of the marinade on top.
Ginger Soy Glazed Edamame
from Veggie Belly
• 2 cup frozen edamame with shell
• 3 tablespoons brown sugar
• 4 tablespoons soy sauce
• a pinch of crushed red chili fakes, optional
• 4 tablespoons water
• 2 teaspoon sesame oil (substitute with canola or vegetable oil)
• 1/2 teaspoon fresh grated ginger
• 2 teaspoon fresh grated garlic
1) Cook the edamame according to package directions. Then pat it dry with a towel and set aside.
2) Whisk the brown sugar, soy sauce and water in a small bowl and set aside.
3) Place the sesame oil, ginger and garlic in a medium non-stick sauce pan on medium heat. Let it sizzle for about 30 seconds.
4) Then add the brown sugar, soy sauce, chili fakes and water mix. Let the sauce bubble gently on medium to medium-low heat. Cook till the sauce thickens and reduces to about 4 tablespoons. This will take about 4 minutes. Stir the sauce frequently while cooking. Remember, the sugar in the sauce will burn easily; if you find this is happening, reduce the heat.
5) When the sauce has thickened, add the steamed edamame and toss well. The sauce should be thick enough that it coats and sticks to the edamame. If you find the sauce is too watery, cook on medium heat till the sauce thickens and coats the edamame
Basil Scalloped Tomatoes and Croutons
from to OhSheGlows
• 2 tablespoons olive oil
• 3 slices Ezekiel bread or french bread, chopped into 1/2-inch croutons
• 2 1/2 pounds tomatoes, diced (I used grape)
• 1-2 cloves garlic, minced
• 2 tablespoons sugar
• 1-2 teaspoons Kosher salt (I used 1 tsp kosher sea salt)
• 1 teaspoon freshly ground black pepper
• 1/2 cup thinly slivered basil leaves, lightly packed
• 1/2 cup vegan Parmesan cheese
• 1) Preheat the oven to 350°F.
• 2) Heat olive oil in a large skillet over medium-high heat.
• 3) Add the bread cubes and mix well with oil so that they are evenly coated. Cook bread, stirring frequently, until crisp on all sides for about 5 mins.
• 4) While the bread is toasting, combine tomatoes, garlic, sugar, salt and pepper in a large bowl.
• 5) When the bread cubes are crisp, add the tomato mixture to the skillet, stirring frequently for 5 minutes. Remove from heat and stir in the basil.
• 6) Pour into a 1.5 qrt shallow baking dish and top with Parmesan cheese.
• 7) Bake for 35 minutes until the top is golden.
• 8) Allow to cool for at least 10 minutes before serving as the tomatoes are VERY hot! Serves 2-4.
Sweet Potato Burritos
by Dr. Neal Barnard
2 cups peeled and diced sweet potatoes
1 cup frozen corn kernels
1 (15-oz) can low-sodium black beans, drained and rinsed
1 tsp very thinly sliced green onion
1 tbsp fresh lime juice
1 tsp chili powder Sea salt and freshly ground black pepper
4 (8-inch) whole-wheat tortillas, warmed
1 cup prepared salsa
2 cups shredded lettuce
- Place the sweet potatoes in a medium saucepan and add water to come an inch up the sides.
- Place over medium-high heat and bring to a boil.
- Cook for 5 minutes, or until the sweet potatoes are tender.
- Add the corn and cook 1 more minute.
- Drain and transfer to a large bowl.
- Add the black beans, green onion, lime juice and chili powder.
- Season with salt and pepper to taste.
- Divide the filling among the tortillas, top with the salsa and lettuce, roll them up and serve.
Simple, Delicious Roasted Golden Beets with Grape Tomatoes
3 medium golden beets
splash of olive oil
splash of apple cider vinegar
bunch of grape tomatoes
sprinkle of powdered garlic
fresh chopped or dried dill
salt and pepper to taste
1) Set oven at 350 degrees
2) Cut off beet leaves close to the top of the beet (Keep leaves to saute later in garlic and oil)
3) Wash beets well
4) Cover a small baking dish with foil
5) Place whole beets on foil
6) Brush lightly with olive oil
7) Cover the baking sheet with another sheet of foil and fasten around the edges
8) Roast for 60-90 minutes based on the size of the beets, checking every 20 minutes
9) If they seem like they’re drying out, drip a couple of spoons of water over them 10) They’re done when you can easily put a fork in them
11) Take out and let cool
12) Peel the skin off under cool water
13) Quarter beets into smallish cubes
14) Toss with some olive oil, apple cider vinegar, grape tomatoes, powdered garlic and dried dill
15) Serve as is, or refrigerate
VEGAN TACOS WITH SOY CHORIZO
1 tablespoon olive oil Trader Joe’s Taco Shells (made with organic stoneground yellow corn)
Trader Joe’s Soy Chorizo (my favorite!)
Del Monte’s canned Organic Diced Tomatoes
Chopped yellow onion
Pre-shredded lettuce Salsa
Tofutti Milk-Free “Better Than Sour Cream”
Daiya Shredded Cheddar Cheese
- Remove the soy chorizo from its casing, break into crumbles and saute in skillet using one tablespoon olive oil.
- Place heated soy chorizo in a separate bowl.
- Place each of the above ingredients in separate bowls and let everyone prepare their own tacos. Enjoy!!!
THE WORLD’S EASIEST VEGAN CHILI
Serves 4 to 6
1 15 oz. can black beans, drained and rinsed
1 15 oz. can kidney beans, drained and rinsed
1 28 oz. can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
2 Tablespoons olive oil
1/4 cup vegetable broth
2 Tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper dash cayenne pepper (optional)
dash red pepper flakes (optional)
- In a medium to large soup pot, saute the onion, bell pepper and garlic in the olive oil.
- When onions start to turn translucent, add tomatoes, vegetable broth and chili powder. Stir.
- Reduce heat to medium low and add beans, salt, pepper, and cayenne pepper and red pepper flakes (if using).
- Stir occasionally and cook for at least 20 minutes.
- You could cook longer if you wish. The longer you cook, the better the chili. Adjust seasonings, to taste.
- Place chili in individual serving bowls.
- If you desire, sprinkle with Daiya Cheddar Shreds and/or garnish with fresh cilantro.
Enjoy the Game!