5 Crowd Pleasing Plant Based Super Bowl Snacks

appetizers holiday recipes snacks vegan recipes vegetarian recipes Jan 30, 2019
5 Crowd Pleasing Plant Based Super Bowl Snacks

The big game is this weekend which means lots of snacking. But don’t worry my veggie lovin’ friend, I’ve got 5 delicious plant based Super Bowl snacks that will please herbivores, carnivores and everything in between.

Big Game Buffalo “Chicken” Dip

I pinky promise that your guests won’t even be able to tell this was made with “chicken.” My teenager who loves all things hot sauce related gave this two thumbs up. This recipe is a favorite of mine because it’s easy, delicious and even meat lovers enjoy it.

Ingredients (serves 6)


  1. Preheat oven to 350 degrees
  2. Mince the Beyond Meat “chicken” strips
  3. Combine vegan cream cheese, hot sauce, vegan ranch and vegan mozzarella in a bowl. Stir until mixed well.
  4. Add in minced “chicken” onion powder and garlic powder.
  5. Place ingredients in a small baking dish (I used a foil pie pan).
  6. Top with nutritional yeast and bake for 20 minutes.
  7. Top with green onion and parsley. Serve with tortilla chips, celery and carrots. Enjoy!

Sideline Sliders & Crispy Oven Fries

Beyond Meat is beloved by herbivores across the globe. Why? Because their products are delicious AND they are soy-free, gluten-free and GMO-free. Just pure plant-based protein yumminess. These sliders were approved by 2 teens (my daughter and niece) and my 10-year old nephew. All who have been known to destroy real meat hamburgers in the past. And all, I might add, are now choosing to eat less meat (so proud!).

Slider Ingredients (serves 6)

  • 2 Beyond Meat Burger patties, cut into thirds
  • 6 slider buns
  • Burger toppings: Lettuce, tomato, onion, vegan mayo, ketchup, mustard, pickles


  1. Form slider patties and cook per package directions
  2. Toast slider buns in toaster, oven or oiled pan
  3. Place patties on buns and top with your favorite toppings

Crispy Oven Fries Ingredients (serves 6)

  • 3 lbs russet potatoes cut into wedges (no need to peel them!)
  • 3 Tbsp grapeseed, olive or vegetable oil
  • 1 tsp garlic powder
  • Salt and pepper to taste


  1. Preheat oven to 450 degrees
  2. Put potato wedges in a large pot. Cover with cold water.
  3. Bring to a boil. Once bubbling, only cook for 5 minutes. Keep an eye on it or you’ll have mashed potatoes!
  4. Place on foil-covered sheet pan(s). Drizzle with oil, salt, pepper and garlic powder. Use hands to ensure potatoes are evenly covered and in a single layer on the baking sheet.
  5. Bake for 20-25 minutes. Flip and bake for another 20-25 minutes. The potatoes should be a deep golden color and crunchy on the outside.

Serve with sliders and enjoy!

Gametime Vegan Gumbo

You don’t have to miss out on gumbo just because you don’t eat meat. I like to add whatever leftover veggies I have in the fridge to this recipe. Got leftover corn? Add it! Have some fresh spinach that you need to use before it goes bad? Throw it in there! Make this easy vegan gumbo and put a little spice in your life.

Ingredients (serves 8)

  • 2 Tbsp olive oil
  • 1 medium chopped green bell pepper
  • 1 poblano pepper, finely diced
  • 1 small onion, chopped
  • 1 celery stalk, diced
  • 3 cloves minced garlic
  • 2 tsp cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 2 Tbsp tomato paste
  • 15oz can fire roasted tomatoes
  • 5 cups vegetable broth
  • 2 cups canned red beans
  • 3 cups brown rice
  • Small bunch of green onions
  • Salt and pepper to taste


  1. Cook rice according to package directions.
  2. Heat olive oil in large pot to medium-high heat. Add peppers, onion and celery. Sprinkle in 1/2 tsp salt and pepper. Cook until softened.
  3. Add garlic and remaining spices. Add tomatoes and tomato paste and stir until combined. Add vegetable broth. Cook for 15 minutes or until veggies are completely soft.
  4. Add the beans and cook for at least 30 more minutes. Add cooked rice. Taste and adjust seasoning as needed.
  5. Top with chopped green onion, hot sauce and freshly ground pepper (if available).

Not This Year Cowboy(s) Caviar

Sorry Cowboy fans…it’s not your year (again). But this dip is for you. It’s become a new favorite recipe of mine. It’s really great as a dip, on a salad and in wraps. It’s easy, versatile and super fresh tasting.

Ingredients (serves 8)

  • 1 small red onion, diced
  • 1 red, orange or yellow bell pepper, diced
  • 4 medium Roma tomates
  • 1/2 cup chopped cilantro
  • 1 jalepeno, finely chopped
  • 2 ears of corn (or 14oz of frozen or canned, drained)
  • 15oz can black beans, drained and rinsed
  • 2 (15oz) cans black eyed peas, drained and rinsed
  • Corn chips or tortilla chips for serving


  • 1/3 cup avocado oil (or olive oil)
  • 3 Tbsp fresh lime juice (or red wine vinegar), more to taste
  • 2 medium garlic cloves, minced
  • 1 tsp salt, to taste
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tsp honey
  • Freshly ground black pepper to taste


  1. Add dressing ingredients to a mason jar, shake to combine.
  2. Place remaining ingredients (except for corn chips) in a large bowl and mix well.
  3. Refrigerate for at least two hours before serving.

Ann Arbor Apple Nachos

Despite Tom Brady’s putrid political associations, he’s playing in this year’s Super Bowl (again) and is arguably the G.O.A.T.

He also happens to be a fellow alumni of the great University of Michigan which happens to be located in beautiful Ann Arbor, MI. Michigan produces more than 900 million pounds of apples per year. Put all that together and you get the meaning behind the name of this recipe. This is one of those recipes that tastes so sinful but is actually healthy. Reminds me of caramel apples!

Ingredients (serves 3)

  • 3 crispy and slightly tart apples (honeycrisp, fuji, granny smith or pink lady work well)
  • 1 tsp lemon juice
  • 3 Tbsp creamy natural peanut butter (this is a family favorite)
  • 1/4 cup sliced almonds
  • 1/4 cup sliced pecans
  • 1/4 cup flaked unsweetened coconut (omit if you’re not a coconut lover)
  • 1/4 cup vegan chocolate chips

Additional toppings: Crushed peanuts, chocolate sauce, crushed oreos (they’re vegan!), vegan caramel sauce, etc


  1. Slice apples fairly thin and place in a bowl. Add lemon juice and toss. Arrange apples on plate as you would chips for nachos.
  2. Melt peanut butter in microwave until runny (about 20 seconds). Drizzle over apples.
  3. Top with coconut, almonds, pecans, chocolate chips and any additional toppings. (I always drizzle again with a more peanut butter…you can never have too much!)
  4. Eat with hands just like nachos! Enjoy!

What are some of your favorite go to game time snacks? What are some snacks you want to make plant based?

Get your Daniel Fast Kick Start Cookbook!

Join my Daniel Fast email list and receive this free cookbook with 7 of my favorite, mouthwatering Daniel Fast recipes. Plus, you’ll get early access to Daniel Fast tips and exclusive recipes.