Updated Jan. 22, 2019
Whether you’re rooting for the Patriots or Rams, or are just in it for the commercials, everyone agrees that the best thing about the Super Bowl is the food. Even if you think no football Sunday is complete without a hefty dose of Buffalo wings, it’s still nice to have a few crowd-pleasing meatless options. Here are six meat-free recipes that are sure to score with carnivores and vegetarians alike.
The Best Damn Vegan Nachos
These hearty and delicious nachos by Minimalist Baker are as mouth-watering as the best restaurant versions. A heaping pile of crunchy, salty chips, black beans and vegan queso (actually quite close to the real thing, but we won’t judge if you use regular cheese) is topped with guacamole and chunky salsa. Feel free to mix up the toppings to your liking.
Ingredients:
- 5 cups restaurant-style tortilla chips
- 3/4 cup Cashew-less Vegan Queso
- 3/4 cup cooked black beans
- 1/3 cup guacamole (1 ripe avocado + 1/4 teaspoon sea salt + 1 lime, juiced)
- 1/2 to 3/4 cup chunky salsa
- Fresh jalapeños and red onion, sliced (optional)
- Hot sauce (optional)
For directions, visit the Minimalist Baker blog.
Easssssyyyy Beer Queso
Spice up the party with this zesty beer queso from Jillian Harris. Beer-based cheese sauce is all the rage, but can easily go wrong at home, ending up clumpy and lumpy or too watery and thin. This recipe is quick, easy and the perfect creamy consistency. Don’t forget a big bag of your favorite tortilla chips.
Ingredients:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 small onion, finely chopped
- 1 tomato diced
- 1 small jalapeño pepper finely chopped
- 1/2 cup Corona
- 1 cup buttermilk
- 1-2 cups sharp cheddar, grated
- Juice from half a lime
For directions, visit Jillian Harris’ blog.
Bean and Beer Chili
Don’t be fooled by the long list of ingredients — this recipe from the guys behind Thug Kitchen is a breeze. Just throw everything in a pot, sit back and relax. Rich and chock-full of vegetables, protein and a little beer, this meat-free chili satisfies even the heftiest of appetites.
Ingredients:
- 1 medium onion
- 2 medium bell peppers
- 1 zucchini
- 2 carrots
- 4 cloves garlic
- 2 teaspoons olive oil
- 4 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 cup beer
- 3 tablespoons tomato paste
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 15-ounce can of each: pinto, kidney, black beans
- 1 1/2 cups hominy or corn kernels
- 2 teaspoons brown sugar
For directions, visit Thug Kitchen online.
Fried Zucchini
A healthier alternative to game-day fried favorites like mozzarella sticks and French fries, these zucchini sticks from Giada De Laurentiis are just as gratifying. Impress your guests with hot, crunchy, cheesy … wait, this is zucchini?
Ingredients:
- Olive oil, for frying
- 1 3/4 cups freshly grated Parmesan
- 1 1/2 cups panko breadcrumbs
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
For directions, visit FoodNetwork.com.
Pesto Pizza With Roasted Red Peppers, Cremini Mushroom and Asparagus
Brighten up a sporting classic with this flavorful pesto pizza from Oh My Veggies. Roasted red peppers, mushrooms and asparagus inject freshness and color into an otherwise monochromatic game-day spread of chips, pretzels, cheese and crackers. Pro tip: Make a few pizzas — these go fast!
Ingredients:
- 1 prepared pizza crust
- 1 teaspoon olive oil
- 4 cremini mushrooms, sliced
- 1/2 cup prepared pesto
- 3/4 cup Italian blend or Mozzarella cheese
- 1/3 cup roasted red peppers, sliced
- 4 asparagus stalks, tips cut off and sliced into ribbons with a vegetable peeler
For directions, visit the Oh My Veggies blog.
Badass Bean Dip
No party is complete without a super bowl of bean dip (pun intended). Take yours up a notch with another killer recipe from Thug Kitchen. Whipping up this enchilada-style, creamy dip with a kick is as easy as simmer, blend, mash and mix. We like the sound of that.
Ingredients:
Enchilada Sauce:
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 1/4 tablespoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 2 cloves of garlic, minced
- 1 teaspoons soy sauce or tamari
- 1 1/2 teaspoons lime juice
Bean Dip:
- 1 teaspoon olive oil
- 1/2 white or yellow onion, chopped
- 1/2–1 whole jalapeño, seeded and chopped
- Pinch of salt
- 1/4 teaspoon ground cumin
- 2 cups cooked pinto beans
- 1/2 cup veggie broth
- 2 teaspoons olive oil
For directions, visit Thug Kitchen online.
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