(VEGAN/VEGETARIAN) The Super Bowl is fast approaching, and if you are throwing a party you might want to try some new vegan recipes to impress your guests. These recipes from PETA will make a delicious addition to your party and are all meat- and dairy-free.
With appetizers like potato skins and nachos, meals like chili and an enchilada bake, and even desserts of cookies and brownies, these recipes will have your game day festivities covered! — Global Animal
This nacho recipe is close to the real thing thanks to cashew cheese. The nachos are then loaded with veggies, making a full platter for the whole party to enjoy.
1 bag tortilla chips
12 oz. black beans
12 oz. corn
1/2 cup diced white onion
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1/4 cup black olives, sliced
1 medium jalapeño, sliced
1 1/4 cups cashew cheese (recipe below)
1/2 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 and bake for 12 to 15 minutes.
- Garnish with the guacamole or avocado and squeeze some lime juice over the top.
For the Cashew Cheese
1 1/2 cups raw cashews
Cold water sufficient to cover the cashews by 2 inches
1/3 cup water
2 tsp. fresh lemon juice
2 cloves garlic
1/2 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.
Potato skins are a must-have for any Super Bowl party. This recipe lets you continue the tradition with vegan cheddar cheese and soy bacon bits.
1 cup vegetable oil
8 oz. shredded vegan cheddar cheese (try Follow Your Heart brand)
1/8 cup soy bacon bits (try Bac-Os)
4 Tbsp. thinly sliced scallions
Soy sour cream (optional)
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking pan.
- Pierce the potatoes with a fork and microwave on high until soft, approximately 10 to 12 minutes.
- Remove from the microwave and cut in half vertically. Scoop out the inside, leaving a 1/4-inch-thick shell.
- Heat the oil to 365°F in a deep fryer or a deep saucepan. Fry the potato shells for 5 minutes. Remove and drain on paper towels.
- Fill the potato shells with the “cheese” and soy bacon bits. Arrange on the prepared baking pan and bake for 10 to 15 minutes, or until the “cheese” has melted.
- Top with the sliced scallions and the soy sour cream, if desired.
Try this cheese dip with tortilla chips or fresh veggies like broccoli, cauliflower, and carrots.
3 cups water
1/3 large fresh sweet red pepper
3 Tbsp. arrowroot or cornstarch
3/4 cup cashews
3 tsp. salt
6 Tbsp. nutritional yeast
6 Tbsp. oat flour (finely ground rolled oats)
3 Tbsp. fresh lemon juice
1 1/2 tsp. onion powder
- In a high-powered blender, blend 1 1/2 cups of the water and all the other ingredients.
- In a saucepan, bring the remaining 1 1/2 cups of water to a boil. Slowly stir in the blended mixture and cook until thick.
Cauliflower “wings” are becoming a popular replacement for the chicken variety. This recipe is healthier than chicken wings because it is baked and can even be made gluten-free.
1 cup water or soy milk
1 cup flour (any kind will work—even gluten-free!)
2 tsp. garlic powder
1 head of cauliflower, chopped into pieces
1 cup buffalo or hot sauce
1 Tbsp. olive oil or melted vegan margarine
- Preheat the oven to 450°F.
- Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
- Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
- While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
- Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
Check out this week’s Well-Intentioned Eater blog for more on this recipe.
If you are looking for a more substantial dish than the typical appetizer, this enchilada recipe is ideal. It is easy to make and will impress party-goers.
12 oz. vegetarian burger crumbles
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com)
1 4.5-oz. can diced green chilies
2 cups Fritos corn chips, finely crushed
- Preheat the oven to 375°F.
- In a small bowl, combine the burger crumbles and taco seasoning and set aside.
- Spray a 9-inch by 13-inch pan with oil.
- In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
- Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.
Slow cookers are a favorite tool for those too busy to spend hours in the kitchen. This chili recipe is loaded with a variety of beans and the option to include a vegan “meat.”
2 Tbsp. oil
6 garlic cloves, minced
1 cup chopped white onion
1 lb. veggie burger crumbles (optional)
Red pepper flakes, to taste
1 Tbsp. chili powder
2 1/2 tsp. cumin
1 tsp. oregano
1 bay leaf
28-oz. can diced Mexican-style tomatoes
1 Tbsp. soy sauce
1 1/2 cups vegetable stock
6 oz. tomato paste
1 Tbsp. red wine vinegar
28 oz. black beans, drained and rinsed
16 oz. pinto beans, drained and rinsed
16 oz. kidney beans, drained and rinsed
- Heat the oil in a large skillet over medium heat. Cook the garlic, onion, veggie burger crumbles if using, and red pepper flakes until the onion is soft. Add the chili powder and cumin and cook for an additional 2 minutes, or until fragrant.
- Place in a slow cooker with the remaining ingredients, stirring to combine. Cover and cook on low for 6 to 8 hours.
This recipe uses Tofurky brand beer brats basted in real Octokerfest beer to make an authentic beer brat.
3 oz. canola oil
2 yellow onions, peeled, quartered, and sliced thin
Salt and pepper, to taste
2 oz. hot mustard
8 Tofurky Beer Brats
4 oz. Oktoberfest beer
- Heat the oil in a large skillet and add the sliced onions. Sauté over low heat until browned, soft, and caramelized. Season with the salt and pepper. Stir in the hot mustard. Set aside.
- On a grill, cook the sausages, basting with beer every few minutes.
- Serve the grilled brats with the caramelized onions.
Cookies are an excellent dessert to have on-hand for any party. In this recipe, peanut butter adds a twist on the traditional chocolate chip cookie.
2 cups peanut butter
1/2 cup vegan margarine
1 tsp. vanilla
2 tsp. water
1 cup sugar
1 cup brown sugar
3 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 cup soy milk
6 oz. vegan chocolate chips
- Preheat the oven to 350°F. Lightly grease a cookie sheet.
- In a large bowl, combine the peanut butter, margarine, vanilla, and water. In a separate bowl, combine the sugars, flour, baking soda, and salt and add to the wet ingredients.
- Gradually add the soy milk, stirring, until solid enough to form into balls but not too sticky. Add the chocolate chips.
- Form into balls and place on the prepared sheet. Bake for 8 to 10 minutes, or until the edges are golden. Be careful not to overbake.
Tofu makes these brownies creamy while walnuts add a delicious crunch.
3/4 cup lite silken tofu, crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tbsp. canola oil
1 Tbsp. vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup walnuts
- Preheat oven to 350°F.
- Mist an 8x8x2-inch baking pan with nonstick cooking spray and set aside.
- Place the tofu, water, maple syrup, carob powder, oil, and vanilla extract in a blender and process until completely smooth.
- Place the remaining ingredients except the walnuts in a medium mixing bowl and stir until well combined.
- Pour the blended mixture into the dry ingredients and stir. Fold in the walnuts.
- Pour the batter evenly into the prepared baking pan. Bake for 40 minutes.
- Cool, cut, and serve.
More PETA: http://www.peta.org/recipes/