Millions of Americans will gather around their TV sets for Super Bowl Sunday. While thousands of others will be flocking to MetLife Stadium in East Rutherford, New Jersey. The NFL Super Bowl is one of the most viewed programs every year and, in 2010, “More than 106.5 million people tuned in for the the [New Orleans Saints and the Indianapolis Colts] game, making it the most viewed program in history,” according to Wonderopolis.
It’s also a time for lots of food and eating, especially if you’ll be hosting a game night party. Instead of munching on unhealthy, store-bought snacks, dips, and finger foods, why not make your own healthy, vegan alternatives? Your day can be filled with fun and also lots of healthy snacking.
Browse through more vegan superbowl snack recipes below:
Buffalo Tofu Fries
These Buffalo Tofu Fries are fast and easy to make. The sauce is simple yet firey and spicy. Served with carrot and celery sticks and your favorite dipping sauce (we made a simple vegan ranch), it’s the perfect answer to that craving for an old favorite.
The chickpea balls here are inspired by my memory of a falafel. I used to love it. It was one of the staples in my diet during my university years. Just this time, I decided to let my creativity unleash itself and added something that might sound strange, but it made them so good… I added dried & sweet melon pieces! The chickpea balls turned out delicious! Are you eager to try?
Raw Vegan Noritos
These little snacks are absolutely amazing in flavor, taste, and overall nutrition. They are a healthy alternative to regular chips and taste like Doritos. You remember Doritos? I sure do! I used to eat those things when I was a kid and was addicted to them. Crunchy and cheesy! When I read the ingredients list on a Doritos bag now, it horrifies me about what I put into my body. I didn’t know any better or about nutrition. If it tasted good to me, I ate it. Gone are those days, thank goodness!
Raw Spicy Jicama Fries
Raw jicama fries – spicy style! Jicama is a large, bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jicama ranges in size from about 4 ounces up to 6 pounds. It’s available year-round and can be purchased in Latin American markets and most supermarkets. It should be stored in the refrigerator in a plastic bag and will last for about 2 weeks. The thin skin should be peeled just before using. Jicama is a fair source of vitamin C and potassium. It is definitely an under-rated little guy!
Here’s a great twist on finger foods: eggplant fries. Delicious, healthy eggplant made even more delicious and a bit less healthy by breading and frying it into yummy fries.
Chickpea Fries were definitely on my to-do list of favorite appetizers I had to make for myself and I did. They are incredibly fast and easy to make. It’s just like making Polenta Fries except I pan-fried these instead of baking them. My Chickpea Fries are large, crispy, spicy and addictive. I served them with a creamy dipping sauce. And I’ll let you guess who got the last one. Enjoy!
Spinach Stuffed Mushrooms (Vegan)
I love the flavor the little tomatoes add to the dish, but not loving that they got all wrinkly. But, if you like stuffed mushrooms as much as I do, these are a nice, easy appetizer to make. I added toasted pine nuts to this recipe, but thought they were a bit overpowering, so if you feel like adding them go for it or skip it all together. Skipping them will definitely cut the fat content if that’s what you’re looking for. I added a little balsamic vinegar that added a hint of sweetness, but also made the spinach turn into more brown than green. Oh well, still yummy!
Stuffed Mushrooms with Pecans
When you take a bite, the crunch of the topping gives way to the meatiness of the mushroom and its savory stuffing….wow. We guarantee these will be a hit at your party, too. You might want to double the recipe – these get gobbled up fast.
Recipe: Zucchini Fritters with Lemon Basil Cashew Cream
You can’t beat these vegan, gluten-free fritters. Forget the eggs and white flour- you won’t miss them a bit. These fritters are so light and tasty with the fresh, summery…
Recipe: Ketchup Baked Home Fries
What’s better than a ketchup draped pile of steaming potatoes? Ever consider coating them in ketchup before you baked them? Thankfully I did, and this is what emerged from my oven 25…
Recipe: Baked Pesto Mushies with Crunchy Cashew Cheese
Prev Slide1 of 10Next Slide There was a couple I once knew who would make these amazing stuffed mushrooms. They’d bring them along to parties pre-made, chuck them in the…
Recipe: Spicy Vegan Nachos
Gluten-Free and Dairy-Free Serves 4 1 bag corn tortilla chips 1 cup organic salsa 2 cups GO Veggie! Mexican Vegan Cheese Shreds 1/4 tsp. sea salt 1/4 tsp. freshly ground…
Recipe: Lotus Chips
These chips are extremely easy to make, but their exotic looking appearance would complement any kind of buffet. Best served with hummus but any other dip would certainly do too….
Recipe: Spring Rolls with Wakame
These spring rolls are extremely easy to make, and they will do as a starter, a lunch or a main dish. The wakame in the recipe can be substituted with…