Vegan Dishes for the Super bowl
Ingredients
15 ounces can black beans (drained and rinsed)
½ teaspoon ground cumin
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 tablespoons fresh cilantro chopped
1 tablespoon red wine vinegar
2 tablespoons water
½ teaspoon cholula hot sauce
Instructions
Add all ingredients to the food processor.
Blend/process until smooth, stopping to scrape down sides a few times. Serve at room temperature or cold with chips or raw veggies.
If you would rather use this for tacos, tostadas, nachos or burritos instead of a thick dip, increase water to ¼ cup to thin the mixture, then heat on the stove or microwave. Use as you would refried beans.
Dairy-free French Onion Dip
Ingredients
1 medium yellow onion, diced
1 tablespoon olive oil
1 ¼ cups vegan sour cream
1 tsp vegan worcestershire
½ tsp garlic powder
½ tsp onion powder
salt, to taste
chopped parsley, to serve
Instructions
Heat the oil in a nonstick skillet over medium heat. Add the onions and saute for 10-15 minutes, stirring every few minutes. Add a little bit of water and let it sizzle and evaporate. Keep stirring every so often. After about 25 – 30 minutes, onions should be caramelized and fragrant.
Combine the vegan sour cream with the garlic & onion powder and Worcestershire sauce. Add the onions and mix well. Taste for seasoning.
Serve topped with chopped parsley and your favorite chips or veggies.
Black Bean Slider Patty
Ingredients
2 (14 oz) cans low-sodium black beans
1 Tbsp olive oil
¾ cup bell pepper (finely chopped)
1 cup yellow onion (finely chopped)
3 garlic cloves (minced)
1 ½ tsp cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp paprika
½ cup oat flour
2 Tbsp BBQ sauce
⅓ cup sweet potato (mashed)
Salt + Pepper (to taste)
Instructions
Preheat the oven to 325°F. Spread the beans onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Sauté the olive oil, bell pepper, onion, and garlic over medium-heat until peppers and onions are soft (about 5-6 minutes). Using a paper towel, gently blot any excess moisture.
Place the sautéed veggies in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together until well combined.
Add the black beans to the bowl and mash with a fork or pulse the mixture. Be sure to leave some larger chunks of beans
Form the mixture into patties, using about ¼ cup of mix per patty.
Line a baking sheet with parchment paper. Place the patties on the lined baking sheet and bake in a preheated oven at 375°F for 10 minutes each side.
Serve with your favorite burger buns and toppings!
Wing Platter
Ingredients
1 large cauliflower head (cut into small florets)
½ cup Frank’s RedHot Sauce
4 Tbsp vegan butter (melted)
1 Tbsp olive oil
1 Tbsp fresh lemon juice
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp ground black pepper
1 tsp salt
BBQ Sauce
1 ½ tbsp lemon pepper seasoning
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Set aside.
In a small bowl, add the hot sauce, 2 tbsp melted butter, olive oil, lemon juice, garlic powder, onion powder, paprika, pepper, and salt. Whisk well to combine.