Don’t know what to make for your next super bowl hosting? Try out this easy and delicious vegan recipe. You won’t even notice they are meatless and dairy free!
Here at Undiscovered Kitchen we love supporting and empowering all types of foodies! And what better time then the Super Bowl to pull out ALL the stops and make the most amazing, flavorful and classic Super Bowl eats, with a twist! We’ve got an all star lineup of delicious vegan recipe that both your vegan and carnivore friends will LOVE!
1. QUARTERBACK: Roasted Butternut Squash Sliders
Your team’s prized player! Your quarterback this year takes the form of these Roasted Butternut Squash Sliders! These sliders are sure to be a HUGE hit – How do we know? We’re drooling just staring at this photo! Check out the step-by-step recipe for these sliders on Vegan Richa – If you’re looking for an artisan flavor with a kick try drizzling some of Olivelle’s Vera Cruz Chili Spicy Olive Oil or use Alex’s Ugly Hot Sauce in the Vegenaise!
2. CENTER: Baked Sriracha Potato Chips
Your center player is the perfect compliment to your quarterback, helping to keep your guests happy with a crunch. Kick up the flavor of these homemade crisps with artisan hot and bbq sauces baked fresh to party!
Baked Sriracha Potato Chips by Oh My Veggies
- Cooking spray or oil mister
- 1 tbsp. peanut oil (canola or vegetable oil would work too)
- 1 tsp. Preservation & Co. Sriracha
- 1 large Russet potato, washed and cut into 1/8-inch slices (use a mandoline slicer if you have one)
- Gustus Vitae Spices
- Preheat oven to 400 degrees. Coat 2 baking sheets with cooking spray or oil.
- Line potato slices on baking sheets. Whisk together peanut oil, sriracha, and spices in a small bowl. It takes a while to fully incorporate the sriracha into the oil so be persistent!
- Brush potato slices with sriracha oil mixture and sprinkle with salt. Bake for 10-20 minutes–baking time depends on oven temperature and thickness of slices. It’s really important that after 10 minutes, you check on these every minute or so because they go from perfectly done to burnt really quickly! They’ll be done when the edges begin to brown. Some parts may still be a little bit soft, but that’s to be expected with baked potato chips. Serve right away as homemade potato chips don’t store well.
3. GUARDS: Buffalo Brussel Sprouts
Your guard’s role is to keep your guests’ hunger at bay. This brussel sprout vegan recipes will start a party in the kitchen AND in your mouth while incorporating the classic and delicious buffalo flavor!
Buffalo Brussel Sprouts by Denim and Ink Blog
- 1 lb brussels sprouts
- ½ c. brown rice rice flour
- ½ c. water
- ¼ c. Hot Winter Hot Sauce
- ¼ c. Olivelle Vera Cruz Chili Spicy Olive Oil
- Gustus Vitae Finishing Salt
- Preheat oven to 450 degrees.
- Mix together 1/2 c brown rice flour, 1/2 c water, dash of hot sauce and pinch of finishing salt in a small bowl.
- Dip the brussels sprouts in the batter until coated evenly, then place on greased baking sheet. Bake for about 15 minutes or until the batter hardens.
- Mix together 1/4 c wings sauce, 1/4 c spicy olive oil and pinch of finishing salt in a small bowl.
- Remove brussels sprouts from oven after 15 minutes, brush them with the hot sauce mixture and bake again for 2-3 minutes.
- Remove from oven, add more sauce if you like.
- Choose a dip if you like, but they are great on their own too!
4. TACKLERS: Polenta Cornballs with Spicy Marinara Sauce
Tackle your taste buds with this vegan recipe, spicy Polenta Cornballs and unique marinara dip – your guests will definitely be asking what your secret recipe is! Take a cruise over to Keepin’ it Kind Blog to find everything you need to make these Polenta Cornballs at home!
And if you’re looking for an amazing artisan red sauce to try, check out with these small batch makers: Nello’s from North Carolina, City Saucery in NYC, and Jar Goods and The Atlantic Ave. Company next door in New Jersey
5. WIDE RECEIVERS: Taco Bowls
Wide receivers need to be able to think on their feet, changing their strategy at any moment, which makes these Taco Bowls by the Keepin’ it Kind Blog the perfect representation of this position. Guests can add all of their favorite toppings, including vegan bacon hot sauce!
What could make these Taco Bowl EVEN better than they already are? You guessed it, some delicious artisan sauces and spice! We paired this recipe with out Bacon Hot Sauce, this Stuart & Co. Bitchin’ BBQ Sauce, and the Gustus Vitae Smoked Sea Salt!
6. RUNNING BACKS: Buffalo Cauliflower Bites
Your running back needs to be quick to eat and quick to make, which makes these Buffalo Cauliflower Bites the perfect snack to pop with a kick!
Buffalo Cauliflower by Persnickety Plates Blog
- 1 head of cauliflower
For the batter:
- ½ cup all purpose flour
- ½ cup water
- dash of Alex’s Ugly Hot Sauce
- ¼ teaspoon Gustus Vitae Smoked Finishing Salt
- ¼ teaspoon dried onion
For the buffalo sauce:
- ¼ cup Alex’s Ugly Hot Sauce
- 3 Tablespoons salted butter, melted
- pinch of salt
- Preheat the oven to 450 degrees.
- Line a baking sheet with tin foil and spray with non-stick spray (I always use olive oil spray) and set aside.
- Wash your head of cauliflower and cut into pieces. I made a variety of sizes.
- In a medium bowl, mix together the batter ingredients. It will be fairly thick.
- Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.
- Bake for about 15 minutes until the batter just hardens.
- In a small bowl, mix together the buffalo sauce ingredients.
- Once the cauliflower are done, remove from the oven and brush with the hot sauce.
- Again, fully and evenly coat each piece.
- Put back into the oven and bake for a few more minutes (I think 5-7 minutes was my range), until the sauce has mostly dried and the cauliflower is crispy.
- Remove from the oven, let cool, then enjoy! We dipped ours in Ranch dressing.
7. TIGHT ENDS: Fajita Potato Bites
Let your guests pile on flavorful salsa, hot sauce, and other toppings to make these potato bites unique and tackle all types of hunger!
Fajita Potato Bites by Jo Cooks
- 1 tbsp Olivelle Vera Cruz Chili Spicy Olive Oil
- 3 medium Russet potatoes
- ¼ cup sour cream (vegan recipe below)
- 1 medium onion, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- ¼ cup Naked Infusions Salsa
- 3 green onions
- 1 tbsp fajita mix
- salt and pepper to taste
- Preheat oven to 400 F degrees. Spray a baking sheet with cooking spray.
- Wash the potatoes and cut the end off. Slice the potatoes into slices that are about ¼ inch (7mm) in thickness. Season potatoes with salt and pepper. Bake for 20 minutes, turn the slices over and bake for another 30 minutes.
- In the meantime, heat the olive oil in a skillet over medium heat. Add onions and cook until they’re slightly translucent. Add the peppers and the fajita mix and toss. Cook until onion is golden brown and peppers are cooked.
- To assemble, top each potato slice with a tsp or so of sour cream, followed by the onion and pepper mixture, salsa, and green onions. Season with salt and pepper.
For vegan sour cream:
- 1 pack organic firm silken tofu (350gm/12oz)
- 2 Tbsp cold pressed extra virgin olive oil
- 1 tsp agave nectar or more to taste
- 2-3 Tbsp freshly squeezed lemon juice, or more to taste
- 1/4 tsp Gustus Vitae Finishing Sea Salt, or more to taste
- In a blender puree all ingredients until smooth and creamy.
- Add in more lemon juice, sweetener or salt to taste.
Drinks To Keep Your Players Hydrated
Bring the heat and the flavor to your Super Bowl drinks this year with spicy sauces and simple syrups! Your guests will love to pair these unique drinks with their unique dishes!
1. Bloody Beer from Bon Appetite Blog
- ¼ cup kosher salt
- 1 teaspoon crushed red pepper flakes
- 8 lime wedges
- 2 cups tomato juice
- 8 tablespoons fresh lime juice
- Cocktail Crate Sriracha Mix
- Alex’s Ugly Hot Sauce
- Worcestershire sauce
- 8 12-oz. cans light lager
- Mix salt and red pepper flakes on a small plate. Rub rims of 8 pint glasses with a lime wedge; dip in chile salt and fill with ice.
- Add ¼ cup tomato juice, 1 Tbsp. lime juice, a dash each of hot sauce, sriracha syrup, Worcestershire sauce, and 12 oz. lager to each glass; garnish with lime wedges.
2. Lavender Lemon Twist from About Food Blog
- 2 ounces London Dry Gin
- 1 ounce Yellow Chartreuse
- 1/2 ounce Royal Rose Lavender Lemon Simple Syrup
- Lemon twist for garnish
- Pour the ingredients into a cocktail shaker filled with ice.
- Shake well.
- Strain into a chilled cocktail glass.
- Squeeze a lemon twist over the glass then lay it on the rim as a garnish.
3. Beggar’s Banquet Cocktail from Liquor.com
- 2 dashes Hella Bitter
- .25 oz Fresh lemon juice
- .75 oz Maple syrup
- 2 oz Maker’s Mark Bourbon
- Old Speckled Hen Beer
- Garnish: Orange half-wheel
- Add all the ingredients, except the beer, to a shaker and fill with ice.
- Shake and strain into a highball glass filled with fresh ice. Top with beer and garnish with an orange half-wheel.