Keeping it Vegan at Your Super Bowl LII Party
Meanwhile many Americans are making plans for where they will be watching Super Bowl LII this upcoming weekend, let us acknowledge the fact that there are two types of Super Bowl parties – those with great food, and those without great food. If you are planning to host one like the former, it might be a good idea to make your grocery list well in advance, before the isles with the soda pop, chips and salsa fill up with last minute shoppers.
Cooking healthy is one thing, but cooking healthy for a group gathering on game day is another. I mean, how many devout football fans do you know that get excited about the idea of eating vegan while watching the big game?
According to the Daily Meal, pizza, chicken wings and nachos are among the top 10 most popular dishes you will find at a Super Bowl party. Preparing vegan alternatives to these fatty favorites sounds challenging at first, but I have found plenty of great recipes that make it a piece of vegan cake!
You do not have to sacrifice cooking healthy in order to host a Super Bowl party everyone will enjoy. The following recipes are just as delicious as their less healthy, or non-vegan versions and they are relatively simple to make:
- ‘Cheesy’ Stuffed Jalepeno Poppers – Kick off your Super Bowl party with the vegan rendition of a pregame finger food classic. Did you know that Bac~O bacon bits were vegan? Another rockstar ingredient in this recipe is the vegan cream cheese; Tofutti is the best! Some of my non-vegan friends will tell you it absolutely holds up to its claim of being “better than cream cheese.”
Ingredients (Makes 10 Poppers):
1 cup vegan cream cheese
1/2 cup shredded vegan cheese (try Tofutti)
3 Tbsp. vegan bacon bits (try Bac~Os)
1/2 tsp. salt
1 tsp. garlic powder
10 fresh jalapeños, seeded, tops removed, and set aside
2 Tbsp. Follow Your Heart VeganEgg + 1/2 cup ice-cold water (or 1 flax egg, see below)
2 cups panko bread crumbs
Vegetable oil, for frying (optional)
Place the VeganEgg mixture in a small bowl.
Pour the bread crumbs into a shallow dish.
Dip each jalapeño in the VeganEgg mixture (or flax egg), coating thoroughly, then roll in the bread crumbs. For a crunchier popper, repeat these steps.
To fry: Fill a frying pan with 1 inch of vegetable oil and heat to 350°F. Using tongs, carefully place several breaded jalapeños into the oil. Turn after 5 minutes and remove from the oil when golden brown. Allow to cool on paper towels for 5 minutes, then serve.
To bake: Place the jalapeños on a greased cookie sheet and bake at 350°F for 15 to 20 minutes, turning once halfway through baking. Allow to cool for 5 minutes, then serve.
- Vegan Cauliflower Buffalo Wings – Cauliflower makes a great substitute for chicken wings. Not only are cauliflower wings healthier, but they come out so tender and juicy, and this vegan buffalo sauce is bursting with flavor!
1 small head cauliflower (if using a large head, you may need to up the batter and sauce quantities)
½ cup all purpose gluten free flour*
½ cup unsweetened almond milk
¼ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
1 cup crispy gluten free bread crumbs (seasoned with salt and pepper) OR toast your breadcrumbs slightly before using
½ cup vinegar based hot sauce (such as Frank’s hot sauce)
1 tablespoon vegan butter (try Earth Balance)
1 teaspoon garlic powder
2-3 tablespoons maple syrup
Preheat oven to 450 degrees.
Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems).
Chop the cauliflower into smaller pieces to resemble the size of wings.
In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter.
In a separate bowl, place the bread crumbs. Line it up beside the batter bowl.
Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
While baking, prepare the ingredients for the sauce by whisking together.
Remove from oven. Toss the wings in the sauce then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential)
While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavor notes of the ingredients. Remove from heat. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution.
- Wedge Salad Dip – This appetizer is quick, easy to prepare and requires no baking or cooking! It has all of the great flavors of a wedge salad in the form of a shareable chip dip. The original recipe called for blue cheese, which I recommend replacing with Daiya vegan mozzarella. The Benevolent Bacon bits and The Vegetarian Express Saucy Ranch Seasoning offer plenty of flavor. I would also say, the more chives, the merrier!
8 oz. Vegan cream cheese softened (try Tofutti)
1 c. Vegan Tofutti sour cream
1 1 oz. package dry Ranch Dressing Mix (try The Vegetarian Express)
1 ½ c. chopped romaine lettuce
½ c. chopped tomatoes
½ c. chopped cooked vegan bacon (try Benevolent Bacon)
2-4 oz. vegan mozzarella (try Daiya Mozzerella Style Shreds
1 Tbsp. chopped fresh chives
Combine cream cheese, sour cream, and Ranch Dressing Mix and mix until smooth.
Spread into the bottom of a 9-inch pie plate or other similarly sized pan.
Top with lettuce, tomatoes, bacon, blue cheese, and chives.
Enjoy with your favorite Food Should Taste Good Tortilla Chips!
- Vegan Cheesy Potato Skins – you can enjoy a savory appetizer like cheesy potato skins with all the trimmings and still keep it vegan. The Tofutti sour cream is just as cool and complementary to the warm potato skins as non-vegan sour cream, and the Vegenaise chipotle flavor adds a great kick.
Ingredients (Makes 12 Servings):
2 cups shredded vegan cheddar cheese (try Daiya)
1/8 cup vegan bacon bits (try Bac~Os)
1/4 cup vegan aioli or chipotle mayo (try Vegenaise)
1/4 cup thinly sliced scallions
Vegan sour cream, for garnish (try Tofutti)
Preheat the oven to 400°F. Lightly grease a 9-inch-by-13-inch baking pan.
Pierce the potatoes with a fork and microwave on high until soft, approximately 10 to 12 minutes, or bake for 50 minutes.
Remove from the microwave or oven, let cool, and cut in half vertically. Scoop out the insides, leaving a 1/4-inch-thick shell.
Fill with the “cheese” and vegan bacon bits. Arrange on the prepared baking pan and bake for 10 to 15 minutes, or until the “cheese” has melted.
Top with the Chipotle Vegenaise, sliced scallions, and vegan sour cream and serve.
- Loaded Nachos With Cashew Cheese – I use this cashew cheese recipe for nearly everything I cook that calls for cheese, and my family loves it. It’s versatile, and when you bake it on top of tortilla chips with black beans, corn, onion, tomato, cilantro and olives, the flavors blend and the nachos come out warm and melty. This dish is always a hit.
Ingredients (Makes 6 Servings):
1 bag tortilla chips
1 bag tortilla chips
12 oz. black beans
12 oz. corn
½ cup diced white onion
½ cup diced tomatoes
¼ cup chopped cilantro
¼ cup black olives, sliced
1 medium jalapeño, sliced
1 ¼ cups cashew cheese
½ cup guacamole or freshly sliced avocado
Preheat the oven to 325ºF.
Spread the tortilla chips evenly on a large baking sheet.
Top the tortilla chips with the black beans, corn, onion, tomato, cilantro, olives, and cashew cheese (or try a vegan nacho cheese brand such as Follow Your Heart) and bake for 12 to 15 minutes.
Garnish with the guacamole or avocado and squeeze some lime juice over the top.
Ingredients (Makes 1 ¼ Cups):
1 ½ cups raw cashews
Cold water sufficient to cover the cashews by 2 inches
1/3 cup water
2 tsp. fresh lemon juice
2 garlic cloves
½ tsp. sea salt
Place the cashews in a medium bowl. Add the cold water and let soak for 2 hours. Drain.
Combine the cashews, 1/3 cup of water, lemon juice, garlic, and salt in a food processor and blend, scraping down the sides occasionally, for 5 minutes, or until very smooth.
Transfer to a small bowl. Cover and let stand at room temperature for at least 1 day and up to 2 days. Refrigerate until ready to use or for up to 5 days.
- Creamy Shredded Zucchini Casserole – this casserole is a crowd pleaser, and is so much healthier than most pasta or meat based casseroles. The best vegan butter is Earth Balance; it has a rich, buttery flavor.
Ingredients (Makes 6 Servings):
26 ounces zucchini grated (about 2-3 medium)
2 tablespoons vegan butter cubed (try Earth Balance)
4 ounces vegan cream cheese cubed (try Tofutti)
¼ teaspoon sea salt
pepper to taste
2 tablespoons vegan Parmesan cheese shredded (try Go Veggie)
Grate zucchini if needed. Place in a kitchen towel and squeeze out any excess water over sink.
Place shredded zucchini in 8×8-inch or 7×11-inch baking pan.
Dot butter evenly over zucchini.
Bake at 350°F for 15 minutes, uncovered.
Stir in salt, pepper, and cream cheese until cheese has melted. Smooth top and sprinkle Parmesan evenly on top.
Bake for another 5 minutes, uncovered.
Top can be sprinkled with crushed pork rinds in place of or in addition to Parmesan cheese.
- Vegan 7-Layer Dip – All beans are vegan, so any dish you make with a bean base, such as 7 layer dip, will taste pretty much the same if you veganize it. If you are new to the vegan lifestyle, be sure to eat plenty of them; they are a great source of protein, fiber, vitamin B and potassium. If the beef is your favorite part of a 7-layer dip, you have to try Beyond Beef meat crumbles; non-vegans say they are the closest tasting to regular beef on the market.
Ingredients (Makes 10 Servings):
1 package veggie meat crumbles (try Beyond Beef)
1 tablespoon olive oil
2-3 tablespoons from homemade or packaged taco seasoning
1 can black beans rinsed and drained
½ cup salsa
1 package vegan cheddar cheese (try Daiya)
1 8 oz container vegan sour cream (try Tofutti)
1 cup guacamole (try Wholly Guacamole)
1 cup salsa
2.25 oz can black olives chopped
½ cup tomatoes chopped
½ cup green onions chopped
Tortilla chips for dipping
In a large skillet, brown soy crumbles in olive oil. Add the taco seasoning. Set aside to cool to room temperature.
Place the beans in a blender or food processor with 1/2 cup of the salsa. Blend for about 15 – 20 seconds, until the beans are the consistency of refried beans.
Layer the following in a serving dish:
Spread the beans into the bottom of serving tray that is about 1 1/2 inches deep.
Sprinkle 2 cups of shredded soy cheese on top of beans.
Sprinkle taco-flavored soy crumbles on top of cheese.
Spread sour cream very slowly on top of soy crumbles.
Spread guacamole on top of sour cream.
Pour salsa over guacamole and spread evenly.
Sprinkle remaining shredded cheese.
Sprinkle black olives
That completes your seven layers, but it’s not really complete until you garnish it with a sprinkling of chopped tomatoes and green onions.
- Southwestern Saucers– Here is another Mexican-inspired pregame appetizer featuring beans. These irresistible little saucers will disappear fast! This is a great recipe to try out if you are new to cooking vegan, because the only ingredient you would have to go to the vegan section to find is the cheese.
Ingredients (Makes 24):
1 can (15 ounce) pinto beans, rinsed and rained
1 can (15 ounce) sweet corn, rinsed and drained
½ cup salsa
3 plum tomatoes, diced
Salt and pepper to taste
6 (8-inch) flour tortillas
1 ½ cups vegan Pepper Jack cheese (try Daiya Pepper Jack Style Shreds)
2 scallions, minced
Preheat oven to 425 degrees. Lightly coat a 12-cup muffin tin with non-stick cooking spray.
In a medium skillet, heat the beans, corn, and salsa over medium-high until warmed through. Remove from heat and stir in the tomatoes. Season with salt and pepper to taste. Set aside.
Place tortillas on a cutting board; using a 3-inch cookie cutter or the bottom of an empty 15 ounce can, press firmly enough in a rocking motion to cut through the tortillas. (You should get 4 circles per tortilla, for a total of 24.) With your fingers, press a tortilla circle into each muffin tin (it should be snug.) Fill each tortilla with a heaping tablespoon of the bean mixture, sprinkled with a little cheese and scallions.
Bake for 10 minutes, until tortillas are crispy and cheese has melted. Wait a minute and then remove from the cups with a small spatula or fork. Serve immediately.
- Taco Cups – When it comes to Super Bowl parties, the main course is important, but probably not as important as the appetizers, right? So I have another one for you. These vegan taco cups pack so much flavor and spice, you won’t miss the beef. They are fresh, zesty, crunchy, and the various spices will satisfy your taste buds.
Ingredients (Makes 12):
1 onion (diced)
2 garlic cloves (finely chopped)
150 g cooked sweetcorn (tinned is fine)
400 g tinned kidney beans (drained and rinsed)
250 g cherry tomatoes (quartered)
juice of half a lime
1 tbsp coriander (chopped)
1 tsp cumin
½ tsp dried oregano
½ tsp paprika
½ tsp chilli powder (optional)
¼ tsp salt
Vegan sour cream (try Tofutti)
½ cup cashews
1 tbsp apple cider vinegar
2 tbsp lemon juice
2 tbsp water
Preheat oven to 180°C or 350°F.
Heat a drizzle of oil in a frying pan and fry the onion for 5 minutes.
Add the garlic and taco seasoning ingredients to the pan and continue to fry for 2 minutes.
Mix in the sweetcorn, kidney beans and cherry tomatoes, and leave to simmer for 10 minutes.
Meanwhile, prepare the cups by using a knife to trim the edges of the tortillas, forming 6 large square tortillas. Slice each large square tortilla into 4 smaller squares by slicing down the middle vertically and horizontally.
Take two of the small squares and layer them on top of each other at an angle to create a star shape. Repeat until you have 12 stars. Then, place each tortilla star in a muffin mould, pushing against the sides of the mould to ensure it’s secure.
Remove the taco mix from the heat and spoon a tablespoon and a half into each cup.
Bake the taco cups in the preheated oven for 10 minutes.
Meanwhile blend the sour cream ingredients until smooth.
Remove the taco cups from the oven and serve with a drizzle of lime juice, cashew sour cream and a sprinkle of coriander.
- Gluten-Free Vegan Pizza – Lastly, it isn’t a Super Bowl party without pizza! I recommend making the dough a day or two before the party. You can also pre-dice all of the toppings and set them aside for your guests to place on their portion of the pizza prior to baking it, that way everyone’s happy.
3 cups gluten-free flour blend of your choice OR 1 cup white rice flour, 1 cup sorghum flour, 1 cup tapioca flour
¾ tsp xanthan gum
½ tsp garlic powder
2 tsp salt
1 tsp oregano
2 tsp calcium powder (optional)
3 Tbsp sugar, divided
1 pkg yeast
1 ¼ cup warm water, divided
1 Tbsp olive oil
Pizza Sauce (recipe to follow)
Olive oil for brushing and finishing the pizza
Oregano for topping
Dairy-free cheese, grated (try Daiya)
Toppings of your choice
Preheat oven to 425ºF
In a small bowl, combine yeast and ¾ cup warm water and 1 Tbsp sugar. Let it set for about 5 – 10 minutes to activate the yeast.
In a larger bowl, combine gluten-free flour blend, salt, baking powder and 2 Tbsp sugar. Stir to combine.
Add the yeast, olive oil, and ½ cup warm water, before stirring. Now stir it well until it forms a ball. Knead it a bit with your hands.
Divide the dough into two equal balls. Place in another bowl and let rise in a warm place with a kitchen towel on top – covered – for 15 – 20 minutes.
Once the dough has risen, pour 1 tsp olive oil on top. Pick it up with your hands and coat the rest of the ball with the oil. Form the ball into a disk and roll out into a circle on a sprayed baking sheet or pizza stone. Make it thin. Crimp the edges of the crust, if you like, to make it look nice.
Prebake the crust in the oven for 10 – 15 minutes or until it looks dry on the top.
Remove from the oven and brush the edges with olive oil. Put the “good stuff” on it (the sauce), dairy free cheese of choice, pepperoni (or other toppings) and oregano. Put it back in the hot oven for 20 – 25 minutes, until the crust looks nice and brown and the toppings are hot and bubbly.
Remove from the oven one last time and let it cool a bit before placing it onto a cutting surface. Use a pizza cutter to cut the pizza.
1 6 oz can tomato paste
1 cup water
2 cloves garlic
⅓ cup olive oil|
Mix together in a bowl with a whisk. Let stand several hours or warm a bit to use right away. The unused sauce can be refrigerated and used as a base for pasta sauce later, or in chili for an added kick.