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Vegan Dishes for the Super bowl


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.

  3. In another small bowl, mix lemon pepper seasoning and remaining butter.

  4. Divide cauliflower florets into three different bowls. Add the hot sauce mixture to one bowl, lemon sauce to the second, and bbq sauce to the third. Toss all cauliflower to coat.

  5. Spread the cauliflower in a single layer over the lined baking sheet and bake for 25-30 minutes, turning the cauliflower over halfway through. Cook until the cauliflower is fork-tender and browned around the edges.


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