Vegan Game Day Snacks (Super Bowl)

vegan game day snacks

Vegan Game Day Snacks

For many vegans, going to Super Bowl parties means munching on french fries, dry crudités and downing copious amounts of alcohol to help you deal with all the corny vegan jokes.

After you scroll through these vegan game day snack recipes you’ll be able to sneak your own delicious vegan food onto the food table and….

FOOL. EVERYONE.

Seriously though…I highly doubt anyone will complain when they find out that the delicious macaroni, fried ‘chicken,’ ‘bacon,’ buffalo and lemon pepper wings, and the loaded cheese fries that they just ate were all vegan. If they do, tell them to send their complaints to me 😉.

Check out recipes for vegan mac & cheese topped with bacon, vegan air fried cauliflower, buffalo cauliflower wings, lemon pepper cauliflower wings, and loaded cheese fries after the jump.

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Jackfruit Tortilla Soup

jackfruit tortilla soup

It’s that weird time of the year in Los Angeles where you go to bed in full fall pajama regalia, grab a sweater on your way out of the door in the morning, but by lunch time, you are sweating bullets. The high may have been 100 degrees in Los Angeles today, but it’s still officially fall so I am working on my soup arsenal.

I’ve been testing out more recipes using jackfruit this year and I know I always say this, but this one is definitely the best so far. This jackfruit tortilla soup hits all of the marks of fall comfort food. If you haven’t cooked with jackfruit before, you can think of it as a shredded chicken replacement. Canned jackfruit comes in medium-sized wedges so you have to tear them apart and take out any hard pieces or seeds. What you’re left with is something eerily similar to shredded chicken. I usually marinate the jackfruit overnight to make sure it’s super flavorful.

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Tendergreens’ The Happy Vegan Recipe

Tendergreens The Happy Vegan

Fortunately for us, vegan restaurants have been popping up all over the place lately. When I am craving something packed with flavor and nutrients, Tendergreens‘ The Happy Vegan is one of my go-to’s. There aren’t too many vegan options on the menu, but in this case, quality wins over quantity. The cool part about this dish is it’s unique ingredients, it features three different types of grains, green hummus (!), dried cranberries, hazelnuts, and a big pile of leafy greens, oh…and garlic bread! What more could you ask for?

Popsugar partnered with Tendergreens to bring us The Happy Vegan recipe. Unfortunately, the recipe is for servings of 8-12. Now, unless you’re prepping for a dinner party or you have a Full House style family situation, 8-12 servings is waayyyy too much. Being the fast-moving Aries that I am, I failed to realize this until my fridge was packed with four huge bowls of this stuff that I can’t possibly finish so I am going to tweak their recipe into smaller serving sizes. The good thing is that most of the tweaks can be made in regards to how much of each grain that you use so it’s not too involved. The photos below for each of the salads are for larger servings than the ones detailed in the recipes. You can tweak the grain amounts for each recipe but the veggies, oils and nut amounts can stay the same.

Disclaimer aside, the recipe is pretty spot on. If you boxed up my version and asked someone to point out the dupe or the real thing, they would be hard pressed to tell the difference. I advise splitting this recipe into two days, meaning make the quinoa, farro, bulgur wheat, and green hummus the night before and store in the fridge. The next day, you will cook your beets and hazelnuts, chop your veggies, and make the green puree to go over the bulgur wheat. Your final mission will be to mix the veggies to their grains, toss together some ‘tender greens’ and toast your bread. This recipe can be an excellent meal prep and if you get bored of it, you can add in some tempeh bacon or roasted plantains, get creative!

Check out the recipe after the jump!

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Vegan Pizza 4 Ways

In my four years of being vegan, I’ve had my share of mediocre pizzas. I’ve been subjected to slimy, greasy ‘cheese,’ paper-thin crusts, and even pined a little bit for the days of stuffed crust pizza. To put it plainly, I’ve been generally underwhelmed. That’s not to say I haven’t had a few vegan pizzas that hit spot over the years. Hard Times Pizza in Echo Park has a slammin’ pizza menu. The kind of vegan pizza that looks like incognito, authentic New York style pizza.

Very, very tasty.

Whole Foods’ salad bar area has fresh vegan pizza but, unfortunately, Whole Foods is in deep with the canola oil industry. They put that (expletive) in EVERYTHING. Nothing is sacred :/

Naturally, I wanted to take a crack at it myself. I came up with recipes for vegan pizzas 4 ways. I made Supreme Pizza using Gardein’s Beefless Ground for the ‘meat’. You can definitely sub out the ‘meat’ crumbles for quinoa taco meat if you’d rather go soy-free. You can find the quinoa taco meat recipe in my Vegan Tacos 4 Ways post.

I also made a Green Goddess Pizza, a White Garlic Pizza (my favorite) and of course good ol’ Cheese Pizza. Before we get into the recipes, I have to say that Minimalist Baker’s Vegan Mozzarella Cheese recipe was a key part of this process. I altered her recipe a tiny bit but I was super pleased with the outcome. I also borrowed her Vegan Parmesan Cheese recipe so you can use that on a topping for your pizzas or pasta, salad, whatever you’d like. Click the ‘Read More’ button for the topping recipes and for vegan pizza 4 ways 🙂

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Vegan Air Fried Chicken

vegan air fried chicken

After three attempts, I finally cracked the code. I figured out how to make the best vegan air fried chicken ever, and it’s oil free.

Let’s start from the beginning…

I’ve been hearing a lot of buzz around air fryers, so I watched a few videos and perused a few blogs so that I could figure out my plan of attack. My first attempt was pitiful, a waste of cauliflower lol. My second attempt was a bit better, but I still wasn’t satisfied.

I got the idea to marinate the cauliflower beforehand (4 hours or overnight if possible) and I knew that this was going to be a game changer. I also separated the wet and the dry batter because, well…duh! I’m not sure what I was thinking when I combined the two, that was the super bland 1st attempt.

I bought my airfryer on Amazon. It’s generic, the instructions are in terrible English, and the box sat in my apartment just for two weeks just in case I hated it. Vegan fried chicken was my air fryer’s final exam and it passed with flying colors. It cost me $56 and you can purchase it here. Air fryers work by circulating air at extremely high temperatures in order to fry foods without using oil. Air frying uses 80% less fat than traditional frying and there’s less waste and easier cleanup.

The results were a-maze-ing! Marinating the cauliflower made the ‘meat’ so juicy and tender and it even pulled apart the way chicken tenders do. The air fryer perfectly crisped all sides of every piece. However, please, please, please make sure your shaking off-excess-batter skills are on point so you can avoid having random mushy pieces. Also, tongs! You will definitely want to use them for this recipe instead of getting thick, sticky batter all over your fingers. I will definitely be doing more air fryer recipes, so stay tuned!

Check out the final recipe below. I promise it will be the best you’ve ever tasted.

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Jackfruit Quesadillas (Dairy-free)

easy vegan jackfruit quesadilla recipe

Easy Vegan Jackfruit Quesadillas

So…Jackfruit. Ever heard of it? This fruit is a vegan GAME CHANGER. The possibilities are literally endless and the taste and texture will make you side-eye meat for the rest of your life. After you cook with it, you’ll realize (if you haven’t already) that meat is utterly obsolete.

Trust me 😎

Do you miss shredded chicken? Pulled pork? Fish tacos? No matter what meat you’re Jonesing for, there’s a jackfruit for that. Easy vegan jackfruit quesadilla recipe after the jump.

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Vegan Mexican Food Meal-Prep

vegan mexican food meal prep

Did you know walnuts can be used as a substitute for meat? I am not taking crazy pills, I swear. When you throw walnuts into a food processor along with certain spices, you end up with a taco meat-like consistency that is an EXCELLENT source of protein, 12 grams to 1 cup, to be exact. If you’re someone who wants a creative and cholesterol-free way to get your protein, then I highly suggest you try walnut meat tacos.

I’ve also cooked up some other Mexican-inspired recipes to compliment the walnut meat and these recipes can also double as a meal prep for one week. Mexican quinoa salad, and spicy potatoes au gratin after the jump.

Walnut Meat Tacos

Course Main Course, Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

Walnut Meat

  • 2 1/2 cup raw walnuts
  • 2 tbsp Bragg's liquid aminos
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp cumin

Toppings

  • 3 portobello mushrooms (diced)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper

Instructions

  1. Satuee mushrooms in olive oil for 5-7 minutes on low heat. Sautee bell peppers on low heat for 3-5 minutes. Drain. Mix in with mushrooms

  2. Mix walnut meat ingredients into a vitamix or food processor on the low setting. Drain.

vegan mexican food meal prep

vegan mexican food meal prep

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Vegan Greek Recipes Meal Prep

My favorite type of food is Mediterranean/Greek. Haven’t made it to that side of the world yet but if I ever do, I might never come back. I slightly altered a few recipes from the amazing The Greek Vegan. Please check out her site for delicious vegan versions of traditional Greek recipes. I chose to make a zucchini orzo dish, lahanorizo (cabbage and rice), and a yummy giant bean salad. Now we can both fantasize that we live in a place with amazing weather and even better food. Or is it the other way round? Anyway, check out the zucchini orzo dish below and the other recipes after the jump.

vegan greek recipesrecipe from here

Vegan Greek Recipes Meal Prep

Zucchini Orzo

Course Side Dish, Snack
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 cups uncooked orzo
  • 4 cups vegetable stock
  • 2 cups water
  • 3-4 medium green or yellow squash (1.5-2 lbs or 3 cups diced)
  • 1/2 sweet onion
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp dried oregano
  • 2 tbsp lemon juice

Instructions

  1. Cook orzo in 4 cups veggie stock and 2 cups water for 8-10 minutes until soft but not completely cooked. You want the orzo to still be a little firm. 

  2. Drain the orzo and toss with 1 tsp olive oil and set aside.

  3. Sautee onion and zucchini in olive oil on low until onions become translucent. Stir frequently to prevent zucchini from browning. 

  4. Add salt, pepper, oregano, and white wine to the zucchini. Mix well and cook uncovered on low for 10 minutes. 

  5. Add cooked orzo and mix thoroughly. Add lemon juice and then cook uncovered for 10 minutes. 

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Vegan Bacon (Tempeh) Ideas

So…are you surprised that vegan bacon even exists? Well, prepare to have your mind blown because you’re about to see 3 vegan bacon tempeh ideas that will impress vegans and meat-eaters alike. All of the recipes center around this first recipe for delicious tempeh bacon that you can use in so many different dishes. I used the tempeh bacon in bacon cheese fries, vegan mac and cheese, and a yummy butternut squash and kale dish. All recipes are after the jump.

Enjoy!

Vegan Bacon (Tempeh)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 package tempeh
  • 1 tbsp soy sauce or Bragg's liquid aminos
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 2 tsp liquid smoke
  • 1/2 tsp hot sauce
  • 1/2 tsp cumin

Instructions

  1. Slice the tempeh into thin slices and let the pieces sit in the marinade for 10-15 minutes (overnight if you can). 

  2. Sautee tempeh in a pan with a light layer of olive oil. Cook until desired crispiness. Toss in any remaining marinade you have left over and let simmer. 

  3. Remove tempeh slices from heat and place on a paper towel. Can dice if desired or serve as is. 

Recipe Notes

For the tempeh, I used Lightlife's brand which can be found at many health food stores. 

If you want to make a jar of the marinade so you don't have to remix every time, increase the measurements 1:1 to each serving you'd like to store away. Example: for 4 servings, do 4x as much of each ingredient.

vegan bacon tempeh ideas

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Juice with Vitamix | 4 Easy Recipes

juice with vitamix

Can you really juice with Vitamix?

You sure can.

I hope you guys enjoy these 4 juicing favorites of mine. If you don’t have the time to prep lots of veggies throughout the week, juicing is a great way to compensate! Just takes about 1.5 hours for all four, that can be knocked out on a lazy Sunday for the upcoming week. I would not be juicing if I couldn’t juice with Vitamix, I love that machine and it makes it easy for a juicing-newbie like myself. I bought mine refurbished from their website and it works good as new 🙂

Check out their refurbished models here

I did 4 different recipes:

  • 1/2 beet, 1/2 cup grapes, kale, 4 carrots, 1 thumb ginger, 1 apple (not green), coconut water
  • 1/2 beet, 2 stalks celery, 1/2 cup grapes, lemon, lime, 1 thumb ginger, 1 apple (not green), coconut water
  • Carrots (6), 2 apples (not green), ginger, 1 orange, 1/2 pineapple, lemon, lime
  • 2 cucumbers, 1 cup spinach, 1 1/2 cup kale (not chopped), 1/2 pineapple, 1 thumb ginger. 2 apples, lemon, lime

The key is to add the toughest items first (at the bottom) you’ll also want to have about 3/4 liquid in the blender, whether that’s water or coconut water or a mixture of both is up to you. Blend on low for a few seconds and then crank up to the highest setting. Once everything is smooth strain until desired texture. I strain mine at least four times. Carrot juice will have a lot more excess pulp than the other recipes. I like to strain my juices until the consistency is silky smooth. This takes about 3-4 passes depending on the ingredients.

As far Vitamix waste vs. juicer waster, I will say that you can repurpose both. Since the Vitamix waste is liquid, then you can freeze the excess and save for a smoothie or smoothie bowl for later. The juicer waste, or pulp, can be used to make muffins, crackers, bread, and much more. As far as deciding which investment to make, it all depends on your preference and how much time you have to prep.

These recipes make approx 32 oz of juice post-straining and will keep in the fridge for 4-5 days.

Learn how to juice with Vitamix here:

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