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Vegan Dishes for the Super bowl

Black Bean Dip


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


  1. Add all ingredients to the food processor.

  2. Blend/process until smooth, stopping to scrape down sides a few times. Serve at room temperature or cold with chips or raw veggies.

  3. 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


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


  1. 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.

  2. Combine the vegan sour cream with the garlic & onion powder and Worcestershire sauce. Add the onions and mix well. Taste for seasoning.

  3. Serve topped with chopped parsley and your favorite chips or veggies.

Black Bean Slider Patty


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)


  1. Preheat the oven to 325°F. Spread the beans onto a lined baking sheet and bake for 15 minutes until slightly dried out.

  2. 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.

  3. 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.

  4. 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

  5. Form the mixture into patties, using about ¼ cup of mix per patty.

  6. 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.

  7. Serve with your favorite burger buns and toppings!

Wing Platter


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


  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Set aside.

  2. 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.