The Fall and Winter months are huge for sports fanatics. There is always some type of college level or professional game being broadcasted on most major networks on Saturday and Sunday.
When championship time rolls around, it gets pretty intense for fans. The “playoffs” and “finals” are the perfect time to gather around the big screen with Game Day Vegan appetizers that will even impress your meat-eater guests.
This year, Buffalo Roasted Cauliflower is sidelining traditional Hot Wings, artery-clogging Beefy Jalapeño Pepper Poppers are riding the pine, while Vegan Pepper Poppers earns a MVP, and my Creamy Basil Spread/Dip has intercepted bloat-friendly Cheese Dip.
Buffalo Roasted Cauliflower is a healthy, spicy twist on buffalo. Sriracha sauce is combined with Italian seasoning and garlic powder and create an easy and amazing burst of flavor.
Vegan Pepper Poppers are my #1. You can’t eat just one of these hearty, bites. The texture mimics traditional beefy poppers. Using a combination of 2 Vegan cheeses, onions, garlic, and a blend of earthy seasonings will make this a staple on your buffet table.
Check out the recipe video!
My Creamy Basil Spread/Dip is not just a dip, it’s a spread that I use not only alongside my raw veggies, but as my sandwich spread and the base for another Vegan appetizer – my Goddess Sun-dried Tomato Bruschetta (click the title to enjoy). It has a creamy, cheesy, nutty, and tangy, flavor. No one will miss the Ranch dip.
Check out the recipe video!
These plant-based Game Day Vegan appetizers will make an instant replay on your serving table year after year.
| Servings |
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- 1 large head of cauliflower (about 6 cups), cut into florets
- 1/4 cup extra-virgin olive oil
- 3-4 tbsp. Sriracha sauce
- 2 tsp. garlic powder
- 2 tsp. Italian seasoning
- 1 tsp. finely ground sea salt
Ingredients
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- Preheat oven to 450 degrees. Spray a roasting pan with cooking spray and set aside.
- Place florets in a large mixing bowl. Drizzle with oil. Sprinkle with salt, garlic powder, and Italian seasoning. Toss, evenly distributing spices. Spread out on the roasting pan.
- Roast until golden brown (about 20 minutes).
- Transfer florets back to the same mixing bowl. Add Sriracha sauce and gently toss. Serve immediately.
- Enjoy!
| Servings |
poppers
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- 10 - oz. pkg. meat-free veggie crumbles (i.e. Beyond Meat's soy-free crumbles)
- 1 tbsp. oil
- 8 large jalapeno peppers, cut lengthwise and seeds removed*
- 3 medium yellow or red sweet peppers** cut into wedges (see pic below)
- 1/3 cup Vegan cream cheese
- 1 - 1/2 cups Vegan cheddar shreds (i.e. Daiya Cheddar Style Shreds)
- 2 tsp. Sriracha sauce optional
- 2 tsp. fresh, minced garlic
- 1/3 cup red onions, finely chopped
- 1 tbsp. Italian seasoning
- 1 tsp. of each: chili powder, cumin, and paprika (or smoked paprika)
- 2 tsp. nutritional yeast
- salt and pepper, to taste
Ingredients
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- Preheat oven to 375 degrees. Prepare a large baking sheet by spraying it with cooking spray. Place prepared peppers on baking sheet and set aside.
- Heat oil on medium-high heat in a large saucepan. Add veggie crumbles and garlic. Cook for 5 minutes. It may be necessary to add a splash of water (or vegetable broth if you have it on hand) if crumbles look like they are drying out.
- Add cumin, chili powder, paprika, salt, pepper, and Italian seasoning. Cook an additional minute.
- Transfer mixture to a large mixing bowl. Add Vegan cream cheese, cheddar shreds, onions, optional Sriracha sauce, and nutritional yeast. Mix well. Taste. Add additional salt and pepper if needed.
- Using a dinner spoon, scoop mixture into pepper halves and wedges. Use hands to overstuff them by pressing mixture tightly into the peppers.
- Place back on baking sheet. Bake uncovered for 20 minutes.
- Enjoy!
*PLEASE NOTE THAT THE JALAPEÑO PEPPERS ARE EXTREMELY SPICY! If you only want a little heat, substitute the 8 jalapeño peppers with an additional 4 (7 total) medium red or yellow bell peppers. You can also eliminate the Sriracha sauce.
If you prefer all spicy peppers, ditch the bell peppers and add an additional 6 (14 total) large jalapeño peppers
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cups (about)
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- 1 8 oz. tub Vegan cream cheese
- 8 large fresh basil leaves
- 1/2 cup raw cashews (pine nuts will also work)
- 3 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1 1/2 tbsp. nutritional yeast
- juice of 1/2 lemon
- fine sea salt, to taste
- 1/2 cup quartered grape or cherry tomatoes, optional garnish
Ingredients
Dip/Spread
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- In a food processor, combine basil, cashews or pine-nuts, and garlic cloves. Process until minced. Add Vegan cream cheese, nutritional yeast, lemon juice, and salt. Process until well combined. Slowly add oil and continue to process until smooth. Scrape down the sides, taste, and add additional salt if needed.
- Transfer to a serving bowl, top with optional tomato garnish and serve with crudités.
- On toasted baguette with thinly sliced apple and dried cranberries...
- On cucumber slices or crostini topped with sun-dried tomatoes...
- On toasted baguette or red pepper wedges, sprinkled with red pepper flakes...
- Enjoy!
