7 Crowd Pleasing Plant-Based Super Bowl Apps & Mains

For me the Super Bowl is all about the food and snacks. Typical dishes include Chili, wings, nachos and other goodies that can lead us to not feel so great come Monday morning.

I wanted to share 7 easy and delicious plant-based meals and snacks that are sure to be a hit with everyone so you can enjoy the Super Bowl with food that will satisfy your taste buds AND still stick to your healthy eating lifestyle.

Cauliflower Wings

Cauliflower Wings

Cauliflower Wings

Ingredients

1 head cauliflower, cut into florets

½ cup water

¼ cup breadcrumbs or almond flour

1 teaspoon garlic powder

2 tablespoons butter

½ cup franks hot sauce

Directions

  1. Preheat oven to 400 °F. Line baking tray with parchment paper.

  2. Wash and cut cauliflower into florets and set aside.

  3. In a medium pot add butter (vegans can use ghee) and franks over medium heat. Stir until well combined then remove from heat and set aside.

  4. In a medium bowl add water, in another medium sized bowl add breadcrumbs (or almond flour) and garlic powder.

  5. Dip florets into water, next dip into breadcrumbs. Set aside. When all cauliflower florets are coated, dip in franks wing mixture and place on baking tray.

  6. Bake 20-30 minutes until golden brown, turning halfway.

  7. Enjoy with your favourite dipping sauce.

Broccoli & Cheddar Bites

Broccoli & Cheddar Bites

Broccoli & Cheddar Bites

Click here for the Recipe.

Vegan Cheese Dip

Vegan Cheese Dip

Vegan Cheese Dip

Ingredients

5 medium sized potatoes, peeled and diced

2 large carrots, peeled and sliced

½ cup nutritional yeast

¼ cup olive oil

1 teaspoon garlic salt

½ teaspoon pepper

1 tablespoon tapioca starch

Thin out with water until desired consistency (use water from boiled veggies)

Directions

  1. Peeled and diced potatoes and carrots and place in a medium sized pot. Cover with water and boil until potatoes are fork tender.

  2. Transfer potatoes and carrots into food processor, add cheese, olive oil, tapioca starch, garlic salt and pepper. Blend until smooth. Add additional water until desired consistency.

  3. Serve warm with pita chips, dip with veggies or nachos.  If mixture cools down reheat in pot, stirring frequently until warm.

Zucchini Fries

Zucchini Fries

Zucchini Fries

Click here for the recipe.

Salt & Vinegar Roasted Chickpeas

Salt & Vinegar Roasted Chickpeas

Salt & Vinegar Roasted Chickpeas

Ingredients

2 cups chickpeas, cooked (or 1 19 oz can drained, rinsed)

1-2 tablespoons vinegar

sea salt

(or olive oil and favourite spices – Chipotle Mango, Sriracha Lime, Cajun etc.)

Directions

1. Preheat oven 350°F. Place chickpeas in a large bowl and pat dry with paper towel.

2. Coat with 1-2 tablespoons vinegar (or olive oil or coconut oil). Ensure all chickpeas are coated.

3. Sprinkle sea salt over chickpeas (or favourite seasoning) ensure chickpeas are lightly covered with seasoning.

4. Spread chickpeas out on cooking sheet and bake 20-25 minutes, stir mixture half way. This will give you roasted, chewy chickpeas. If you want harder chickpeas cook, remove from heat and allow to cool then re-bake until desired texture.

Main Dishes:

Chipotle Chili

Chipotle Chili

Chipotle & Sweet Potato Chili

(Page 69 of cookbook)

Makes 4 – 8 servings

Ingredients

2 tablespoons avocado oil or coconut oil

½ yellow onion, diced

2 cloves garlic, minced

1 red bell pepper, diced (or ½ red pepper & ½ orange pepper)

1-2 celery stalk diced

1 sweet potato, peeled and diced

1 (28oz) can diced tomatoes

2 cups cooked black beans, or 1 (19 oz) can chickpeas

1 cup fresh of frozen corn

2 cups vegetable broth

1 teaspoon chipotle chili spice

2 tablespoons ground cumin

1 teaspoon chili powder

salt and pepper to taste

Directions:

  1. Heat oil in large pot over medium heat. Add onion, garlic, bell pepper, celery and diced sweet potato. Saute for 5 minutes stirring frequently.

  2. Add remaining ingredients, mix well and bring to simmer.

  3. Add a bit of water if mixture becomes too thick.

  4. Top with fresh cilantro, vegan sour cream or corn chips.

Black Bean Taco Stew

Black Bean Taco Stew

Black Bean Taco Stew

(Page 45 of cookbook)

Makes 4-6 servings

Ingredients

1 tablespoon avocado or coconut oil

½ yellow onion, diced

3 cloves garlic, minced

1 (28oz) can diced tomatoes

1 can 6 bean mix

1 can black beans (or 2 cups cooked)

1 cup frozen corn or fresh

2 cups vegetable broth

1 tablespon chili powder

1 ½ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon oregano

¼ teaspoon paprika

salt and pepper to taste

1 package meatless veggie ground (optional)

Directions

  1. Place all ingredients except meatless veggie ground into crockpot and cook on low for 4-6 hours.

  2. Add meatless ground a half hour before serving.

  3. Garnish with chopped lettuce, fresh tomatoes, diced avocado or vegan sour cream.

More Ideas:

  • Pulled jackfruit nachos or lettuce boats – recipe coming Sunday Feb 24th.

  • Chili mac and cheese (kid fav)

  • Mexican stuffed peppers

  • Roasted seasoned veggies – broccoli, red cabbage, cauliflower, kale chips, sweet potato slices or fries

I hope you are inspired to create and share some plant-based dishes this Super Bowl Sunday. If you make one of these recipes (or your own healthy dish) tag me in your posts I would love to see what your variations.

Happy Super Bowl Sunday Friends,

Pam

Pamela RoccaComment