The Super Bowl is quickly approaching and you just found out there will be vegans at your Super Bowl party! What to do? The authors of Frugal Veganshare three recipes for vegan snacks that everyone will enjoy—even non-vegans!
Now that we know the New England Patriots and the Philadelphia Eagles will huddle up for Super Bowl LII, which will air on NBC Feb. 4, we’re thinking about what delicious treats we’ll be making for our viewing parties—and how to accommodate all tastes and dietary needs. These recipes from Frugal Vegan by Katie Koteen and Kate Kasbee are vegan (of course), nut-free, and can be made gluten-free if not already; are affordable and easy to make; and will even appeal to meat-eaters. So enjoy watching the QBs throw the pigskin without any actual pigskins.
BBQ Chickpea Sliders
Nut-free, soy-free
Splurge: Roasted sunflower seed topping
Serves 4-6 • 15 minutes to prepare
Though they first debuted at White Castle, sliders have evolved to include pretty much anything served on a tiny bun. We took a plant-based approach with this recipe by using nothing but chickpeas, BBQ sauce, and a few seasonings to create the savory, delicious filling on these bad boys. If it fits in your budget, don’t skimp on the Pineapple Slaw. It adds just the right amount of sweetness and crunch for an irresistible party snack or summery dinnertime dish (pictured above).
Ingredients
- 1 (15-oz.) can chickpeas, rinsed and drained
- ½ cup BBQ sauce
- ½ tsp. garlic powder
- ½ tsp. chili powder
- Salt, to taste
- 12 whole-wheat slider buns
- 1 cup Pineapple Slaw (p. 143 in Frugal Vegan, or your favorite coleslaw recipe)
- Roasted sunflower seeds, for serving, optional
Directions
Add the chickpeas, BBQ sauce, garlic powder, and chili powder to a saucepan. Cook over medium heat for 10 to 15 minutes, stirring constantly and smashing about half of the chickpeas with the back of a fork or slotted spoon. Add water 1 tablespoon at a time if the mixture starts sticking to the bottom of the saucepan. Remove from heat and season with salt to taste.
To assemble, spread a spoonful of the BBQ chickpeas on the bottom portion of a whole-wheat slider bun. Top with a scoop of Pineapple Slaw, and sprinkle with roasted sunflower seeds for some extra crunch, if desired.
Twice-Baked Potato Bites
Nut-free, soy-free, gluten-free
Splurge: Use fresh chives in place of dried
Serves 4-6 • 60 minutes to prepare
Bust out the melon baller. You’ve got tiny potatoes to scoop out and that’s the perfect tool for the job. If you don’t have a baller, any small spoon will work. When it comes time for scooping, be sure to wait until the potatoes are cool before you scoop. Those little spuds can really hold their heat.
Ingredients
- 2 lbs. red new potatoes (about 14), halved
- 1 tbsp. olive oil
- Coarse salt and ground pepper
- ¾ cup Vegan Sour Cream (p. 167 in Frugal Vegan, or your favorite recipe)
- 2 tbsp. chives, plus more for garnish
Directions
Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper.
Cut a thin slice off the bottom of each of your halved potatoes, so they sit flat. In a large bowl, toss the potatoes with oil; season with salt and pepper and arrange bottom-side down on the baking sheet. Bake until tender, 30 to 35 minutes. Let them cool on the sheet.
When the potatoes are cool enough, scoop out about a teaspoon from the center of each potato and place in a medium bowl. Add vegan sour cream and chives, and mash; season with salt and pepper. Stuff the potatoes with the filling.
Bake the potatoes until lightly browned, about 15 minutes.
Sun-Dried Tomato White Bean Hummus
Nut-free, soy-free
Splurge: none
Serves 4–6 • 5 minutes to prepare
If you’ve ever made or eaten traditional hummus, you know it’s made from a blend of chickpeas and tahini. But we like to break the rules, so we made it with white beans. The result is an ultra-creamy spread that offers a nice change of flavor from the stuff you’re used to. If you can find them, we recommend buying your sun-dried tomatoes in a package, rather than a jar. They’re way less messy and typically more affordable than the varieties swimming in olive oil. If you do buy sun-dried tomatoes in a jar, be sure to drain them thoroughly before chopping.
Ingredients
- 1 (15-oz.) can white beans, drained and rinsed
- ½ lemon, juiced
- 2 garlic cloves, minced
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup olive oil
- ¼ tsp. salt
- 1/8 tsp. pepper
Directions
Combine the white beans, lemon juice, garlic, sun-dried tomatoes, olive oil, salt, and pepper in a food processor. Blend until the hummus is completely smooth. Adjust seasonings to taste. Transfer the hummus to an airtight container and chill in the refrigerator until ready to eat. Serve with sliced veggies, pita chips, or slathered on your favorite bagel.
 | Reprinted with permission from Page Street Publishing.Photography by Allie Lehman. Cover design by Mette Hornung Rankin. |
