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MUNCHIES

Vegan Recipes For Your Football Tailgates

As football season is approaching it is that time of the year where friends and families get together on Thursday nights and Sundays to watch games together. There’s the simultaneous yelling and screaming at rival teams, lots of junk foods, and a bunch of alcohol.

This time of the year can get very tricky to stick to a diet to begin with, and for us vegans, its hard to accommodate fun foods to make during Sunday football get togethers.

When you think about these gatherings you picture foods like pigs in a blanket, buffalo chicken dip, sliders, cheese dips, pizza rolls and more. As a vegan it is a bit difficult to go to these gatherings without feeling a bit out of place and not knowing what to eat.

I am a vegan personal trainer and I also have a lot of clients that are vegans as well. I have learned a lot of fun vegan recipes that you can make and bring to your football season gatherings to enjoy with the rest of your friends and family.

Below you will find a list of amazing vegan recipes. Also you can check out my Instagram profile: @joelllllle. There you will find my website where you can go to my recipe E-Book and you will find a plethora of recipes on there as well.

 

Creamy Baked Artichoke Dip

Ingredients

  • Approx. 6 in. French bread
  • 1/4 cup raw cashews
  • 1/2 cup cooked red or gold potatoes, packed
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp. plus 1-2 pinches sea salt
  • 2 Tbsp. nutritional yeast
  • 2-3 pinches freshly ground black pepper
  • 1 cup nondairy milk (soy milk is best for creaminess)
  • 3 1/2 Tbsp. olive oil
  • 3 Tbsp. fresh, flat-leaf parsley
  • 1 14-oz can artichoke hearts, drained, rinsed, and lightly squeezed
  • 1/4 cup fresh basil leaves, packed
  • 4-5 oz. frozen spinach, thawed and drained
  • Vegan Parmesan cheese topping, optional

Instructions

  1. Preheat the oven to 375ºF.
  2. Add the French bread to the food processor in small, broken pieces and pulse until you have large crumbs. Set aside.
  3. Place the cashews in a food processor and blend until finely ground. Scrape down the sides of the processor bowl and add the potatoes, lemon juice, vinegar, and garlic, 1 teaspoonful of the salt, the nutritional yeast, and the pepper. Pulse a few times. Add 1/4 cup nondairy milk and purée until smooth. Add the remaining milk, 3 tablespoonfuls of the oil, and the parsley. Purée until very smooth and well combined, scraping down the sides of the bowl when necessary.
  4. Add the artichoke, basil, and spinach and pulse lightly to incorporate the ingredients while retaining a slightly chunky consistency.
  5. Pour into a medium-size baking dish. (A 24- to 32-ounce dish works well.)
  6. Add 1/2 tablespoonful of oil and 1 to 2 pinches of salt to the bowl of breadcrumbs. Mix well and sprinkle evenly over the dip. Top with vegan cheese.
  7. Bake, uncovered, for 25 to 30 minutes.
  8. Remove and let cool for about 5 minutes before serving.

Makes 5 to 6 servings

Vegan 7-Layer Dip

Ingredients

  • 1 package veggie meat crumbles
  • 1 tablespoon olive oil
  • 2-3 tablespoons taco seasoning
  • 15 ounce can black beans rinsed and drained
  • ½ cup salsa
  • 1 cup vegan cheddar cheese
  • 8 oz vegan sour cream
  • 1 cup vegan guacamole
  • 1 cup salsa
  • 2.25 oz can black olives chopped
  • ½ cup tomatoes chopped
  • ½ cup green onions chopped
  • Tortilla chips for dipping

Instructions

  1. In a large skillet, brown soy crumbles in olive oil. Add the taco seasoning. Set aside to cool to room temperature.
  2. 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.
  3. Layer the following in a serving dish:
  4. Spread the beans into the bottom of serving tray that is about 1 1/2 inches deep.
  5. Sprinkle 2 cups of shredded soy cheese on top of beans.
  6. Sprinkle taco-flavored soy crumbles on top of cheese.
  7. Stir vegan sour cream (and consider adding a little plant-based milk if it’s super thick). Then carefully spread sour cream across top of veggie crumbles.
  8. Spread guacamole on top of sour cream.
  9. Pour salsa over guacamole and spread evenly.
  10. Sprinkle remaining shredded cheese.
  11. Sprinkle black olives
  12. That completes your seven layers, but it’s not “really” complete until you garnish it with a sprinkling of chopped tomatoes and green onions. This part is completely optional, but highly recommended. We serve it right away, but you it’s also good after having been stored in the fridge.

Jackfruit Tacos 

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion
  • 2 cloves garlic
  • 2 cans of jackfruit
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 tablespoon paprika
  • 1/8 teaspoon red pepper
  • 1 teaspoon salt
  • 1/4 vegetable broth or water
  • 8 small corn tortillas

Optional Toppings

  • cashew nacho cheese
  • guacamole
  • black beans or vegetarian chili
  • pico de gallo

Instructions

  1. Saute onions and garlic with the olive oil in a skillet over medium heat until they start to brown on the edges.
  2. While the onions cook, rinse and drain the jackfruit. Cut the core off of the jackfruit chunks. Using two forks, shred the jackfruit meat, removing the seed pods.
  3. Add the shredded jackfruit and all the spices to the pan with the vegetable broth or water. You want enough liquid so that the spices are evenly distributed throughout the jackfruit and so it can simmer without burning but not so much that it turns into soup! Simmer for about 10-15 minutes.
  4. Heat the corn tortillas. I have a gas stove and I like to cook them directly over an open flame so that the edges will char a little bit. Be sure to use tongs for this so you don’t burn your fingers! Alternatively, you can wrap them in a slightly dampened paper towel and heat them in the microwave for about 10 seconds. The dampness will help keep them from drying out and cracking. Tortillas can also be doubled up to help prevent them from breaking.

Vegan Big Mac Sliders

Ingredients

Special Sauce

  • 1/4 cup vegan mayonnaise I used Vegenaise
  • 1 Tablespoon French dressing I used Annie’s
  • 3 teaspoons sweet pickle relish
  • 1/2 teaspoon apple cider vinegar
  • 2 teaspoons minced onion

Mini Macs

  • 1 package Gardein beefless sliders
  • 2 squares non-dairy cheese I used Chao tomato cayenne
  • 1 teaspoon vegetable oil if cooking on stove top
  • 1 1/2 Tablespoons minced onion
  • 1/4 cup lettuce chopped small
  • 4 pickle slices

Instructions

To make special sauce

  1. In a bowl, combine eggless mayonaise, French dressing, sweet pickle relish, apple cider vinegar, and minced onion. Refrigerate for several hours, so that the flavors can meld. There will be plenty of extra. Serve any additional sauce on the side, so that people can drizzle it on their burgers while they eat.

To make the Mini Macs

  1. Start by thawing the burgers. Leave them on the counter to thaw or use the thaw function on the microwave. While the buns are still partially frozen, slice a quarter inch off of 2 bottom buns. That will be the middle bun in the Mini Mac.
  2. Slice the cheese down to an appropriate size for the burger. Use one of the buns as a guide against a piece of cheese to know how small to cut it. Set the cheese aside for later.
  3. To grill the burgers, heat outdoor grill to 400 degrees. Grill on each side for 2-3 minutes, until the burgers get nice grill marks. Put the buns on the grill with the cut side down and grill for a couple of minutes until toasty. Remove from grill.
  4. To cook burgers on stove top, put vegetable oil in a warm non-stick skillet. Cook patties for a minute and a half on each side. In last minute of cooking, place buns in pan and cook for 30 seconds on each side.
  5. Assemble the burgers in the following order, starting with the bottom up: bottom bun, a spoonful of special sauce, a pinch of onion, a pinch of lettuce, non-dairy cheese, burger patty, middle bun, a spoonful of special sauce, a pinch of onion, a pinch of lettuce, 2 pickle slices, burger patty, and top bun. Repeat with second sandwich.

 

Vegan Corn Dogs

Ingredients

  • oil for frying (try peanut, corn or canola, but not olive)
  • 6-12 wooden skewers
  • 6 vegan hot dogs
  • ¾ c plus ¼ c flour, divided
  • ¾ c cornmeal
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • ¾ c plain, unsweetened plant milk
  • a tall drinking glass
  • ketchup and mustard for serving

Instructions

  1. In a deep fryer (or a deep pot), heat several inches of oil to 375F.

    • Take a look at these deep fryers from unclutterer to find the perfect one for your needs.

  2. If needed, slice hot dogs in half (width-wise). You’ll want to do this if your deep-fryer has a relatively narrow opening (and is relatively shallow), simply to ensure that you’ll be able to fit the corn dogs. Remember, you’ll be frying the length of a hot dog plus a couple of inches of wooden skewer, so plan accordingly!
  3. If needed, cut down your skewers to a comfortable length. You’ll want each one to be a few inches longer than the length of a hot dog.
  4. Gripping a hot dog in one hand, carefully but firmly thread the skewer through the hot dog with your other hand, stopping about an inch from the end. Repeat until all hot dogs are skewered.
  5. Generously dust hot dogs with ¼ c flour until they’re entirely coated. This will help the breading stick.
  6. In a medium bowl, whisk together cornmeal, ¾ c flour, sugar, baking powder, and salt.
  7. Whisk in milk; the texture will be similar to pancake batter.
  8. Pour batter into drinking glass.
  9. Gripping a skewer, dunk a hot dog into the batter, spinning it as you pull it back out of the glass. The entire dog (ends included) should have a thick, even coat. If necessary, quickly touch it up with a spoon.
  10. Quickly drop battered hot dog, stick and all, into hot oil.
  11. Repeat as necessary and fry in batches of 3 (depending on the size of your frying apparatus) for about 3 minutes, rotating once half-way through, or until nicely browned.
  12. Serve hot, with ketchup and mustard for dipping!

Vegan Deviled Eggs

Ingredients

Cashew Cream-Agar Egg Base:

  • 1/2 cup cashew cream, (1/2 cup cashews blended in a high speed blender with 1-1/4 cup water.  If you don’t have a high-speed blender then you will need to soak the cashews for about 4 hours and then strain through cheesecloth or a fine strainer.  You will not use all the cashew cream but it will keep in the refrigerator covered for up to five days.)
  • 3/4 warm water
  • 1 tsp Agar-Agar powder (I purchased my powder at an Asian market, for $2.99, but Whole Foods carries the agar flakes, but it will cost you about $9.00.  Also, if you use the flakes then you’ll need to increase the amount to 1 Tbsp and boil it a little longer.
  • 1/4-1/2 tsp Black Salt (found in an Indian or Asian market–it’s actually pink and very salty.)
Tofu Mousse:
(You can cut the recipe in half if you are making less portions)
  • 7.5 oz organic sprouted extra firm tofu (I used Wildwood–it comes it two sealed pouches, 7.5 oz each).
  • 1/4 cup Follow Your Heart original organic Vegenaise
  • 2 tsp spicy brown mustard
  • 1 tsp turmeric powder
  • 1/2 – 3/4 tsp black salt
  • 1 tsp apple cider, or white wine vinegar

Instructions

Method for cashew cream-agar egg base:
  1. Lightly oil mold with vegetable oil and set aside.
  2. Blend cashews with water and measure out a 1/2 cup of cashew cream.  Whisk in black salt and set aside.
  3. Pour 3/4 cup water into a measuring cup and warm in the microwave for 30-40 seconds.  Whisk in agar-agar powder and then place back in the microwave for 1-2 minutes and let it boil.
  4. Place cashew cream into microwave for 30-40 seconds to warm and then whisk mixture into hot agar water making sure there are no lumps.
  5. Skim off any bubbles off the top before pouring into mold, or pop bubbles with a toothpick.
  6. Let mold sit on the counter for about 15 minutes before moving and placing in the refrigerator to chill for about one hour to harden completely.
Once hardened, using a small pairing knife, remove cashew-agar base and place on a plate.  Then using a small melon baller or spoon, scoop out a small portion of the base without breaking through the bottom.  Then pipe in the tofu mousse and chill for about an hour before serving.  Also, the agar will not melt or soften if these are left out for a little while at room temperature, but they are better served chilled.  So if you are serving a lot of people, I would serve a dozen at a time and keep the others chilled.
Method for tofu mousse:
  1. Drain tofu and press dry with paper towels and place in a food processor.
  2. Add all ingredients except for black salt and blend until smooth and creamy.  You may need to add a little more Vegenaise to get the right texture.
  3. Add black salt to taste and then pipe or spoon mousse into base.
  4. Garnish with paprika and chives and chill for about one hour before serving.

Cauliflower Buffalo Wings

Ingredients

  • 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. vegetable oil or melted vegan butter

Instructions

  1. Preheat the oven to 450°F.
  2. Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
  3. Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
  4. While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
  5. Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
  6. Serve alongside vegan blue cheese dressing and celery sticks.

Makes 4 servings

 

If you like these vegan recipes or like seeing articles like this one, please comment below and I will continue to share more recipe articles. This article serves generously for vegans but I would love to share healthy options of specific foods people crave.

For example, waffles and pizza are two foods a lot of people crave but know they aren’t healthy for them. I’ve come up with ways to create these types of foods in a healthy manner. So if you like these types of articles I would love to hear your feedback and I will create more articles to follow sharing my healthy food creations!

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