The Super Bowl is coming, and you’re looking for yummy vegan snacks. You’re in luck because we have lots of fun and tasty ideas for you to try. From yummy dips to crunchy bites, you’ll find something you love.
Get ready to score big with your friends and family with our amazing vegan snack recipes. They’re easy to make and so delicious, everyone will want more. Try our tasty vegan snacks and have a Super Bowl party to remember!
Savory Vegan Queso Dip
Creamy, cheesy, and plant-based, this queso dip is perfect for snacking.
Ingredients
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced tomatoes
Instructions
- Soak the cashews in water for at least 4 hours or overnight.
- Drain and rinse the cashews, then add them to a blender with the remaining ingredients.
- Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides as needed.
- Transfer the dip to a serving bowl and garnish with additional cilantro and diced tomatoes, if desired.
- Serve the queso dip with tortilla chips, vegetables, or crackers, and enjoy!
Spicy Roasted Chickpeas
Spicy Roasted Chickpeas are a crunchy and flavorful vegan snack.
Ingredients
- 1 can chickpeas
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the chickpeas and remove any loose skins.
- In a bowl, mix together olive oil, cumin, smoked paprika, and cayenne pepper.
- Add the chickpeas to the bowl and toss to coat with the spice mixture.
- Spread the chickpeas on a baking sheet in a single layer.
- Roast the chickpeas in the preheated oven for 30-40 minutes, or until crispy.
- Remove the chickpeas from the oven and sprinkle with salt to taste.
- Let the chickpeas cool completely before serving.
Vegan Sliders Recipe
Vegan sliders are mini burgers made with plant-based ingredients, perfect for snacking.
Ingredients
- 1 cup cooked black beans
- 1/2 cup cooked brown rice
- 1/4 cup finely chopped onion
- 1 minced garlic clove
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup mixed greens
- 1 cup sliced vegan cheese
- 4 whole-grain slider buns
Instructions
- Preheat a non-stick skillet or grill over medium heat.
- In a large bowl, mash the black beans using a fork or a potato masher.
- Add the cooked brown rice, chopped onion, minced garlic, olive oil, cumin, smoked paprika, salt, and pepper to the bowl with the mashed black beans.
- Mix all the ingredients together until they are well combined.
- Divide the mixture into 4 equal parts and shape each part into a small patty.
- Place the patties in the preheated skillet or grill and cook for 3-4 minutes on each side.
- Meanwhile, toast the slider buns by placing them in the skillet or grill for a minute.
- Assemble the sliders by spreading a slice of vegan cheese on the bottom bun, followed by a cooked patty, a few mixed greens, and finally the top bun.
- Serve the vegan sliders hot and enjoy.
Cauliflower Buffalo Bites
Cauliflower Buffalo Bites are crispy, spicy, and addictive vegan snacks.
Ingredients
- 1 head of cauliflower
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/4 cup vegan butter
- 1/2 cup buffalo sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the cauliflower and break it into florets.
- In a bowl, mix together the flour, panko breadcrumbs, and spices.
- Dip each cauliflower floret into the flour mixture, coating evenly.
- Place the coated cauliflower on a baking sheet lined with parchment paper.
- Drizzle the vegan butter over the cauliflower and toss to coat.
- Bake the cauliflower for 20-25 minutes, or until tender and lightly browned.
- In a bowl, mix together the buffalo sauce and garlic powder.
- Remove the cauliflower from the oven and toss it in the buffalo sauce mixture.
- Return the cauliflower to the oven and bake for an additional 5-10 minutes, or until crispy and golden brown.
- Remove from the oven and serve hot.
Guacamole Stuffed Mushrooms
Delicious guacamole filled mushrooms perfect for a vegan snack.
Ingredients
- 12 large mushrooms
- 1/2 cup vegan guacamole
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Clean and prepare the mushrooms by removing stems and scooping out gills.
- Fill each mushroom cap with guacamole and top with breadcrumbs.
- Drizzle olive oil and lemon juice over the mushrooms.
- Season with salt and pepper to taste.
- Bake for 15-20 minutes or until mushrooms are tender.
Baked Vegan Onion Rings
Crispy onion rings baked to perfection without the need for oil or animal products.
Ingredients
- 1 large onion
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/4 cup nutritional yeast
- 1/2 cup non-dairy milk
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the onion into 1/2-inch thick rings and separate them into individual rings.
- In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper.
- In a separate dish, mix together the non-dairy milk and apple cider vinegar.
- In a third dish, mix together the panko breadcrumbs and nutritional yeast.
- Dip each onion ring into the flour mixture, then the milk mixture, and finally the breadcrumb mixture, pressing gently to adhere.
- Place the coated onion rings on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, flipping the onion rings halfway through the cooking time.
- Remove the onion rings from the oven and let them cool for a few minutes on the baking sheet.
- Serve the baked onion rings hot and enjoy!
Vegan Pesto Pinwheels
Delicious vegan pesto pinwheels made with whole wheat tortilla and filled with pesto and vegetables.
Ingredients
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup vegan parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- 4 whole wheat tortillas
- 1 cup sliced vegetables
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine basil leaves, pine nuts, vegan parmesan cheese, and garlic, and process until well combined.
- With the processor running, slowly pour in the olive oil through the top.
- Lay a tortilla flat and spread a quarter of the pesto mixture onto the center of the tortilla.
- Arrange a quarter of the sliced vegetables on top of the pesto mixture.
- Roll the tortilla into a tight pinwheel and repeat with the remaining ingredients.
- Place the pinwheels on a baking sheet lined with parchment paper and bake for 15-20 minutes.
- Remove from the oven and let cool before serving.
Black Bean and Sweet Potato Tacos
Vegan black bean and sweet potato tacos are a tasty and nutritious meal option.
Ingredients
- 1 medium sweet potato
- 1 can black beans
- 1 red onion
- 1 packet taco seasoning
- 6 taco shells
- Salt and pepper to taste
- Optional toppings: avocado, salsa, cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Pierce the sweet potato with a fork a few times and bake for 45-60 minutes, or until soft.
- In a large pan, heat the black beans with taco seasoning over medium heat.
- Dice the red onion and add it to the pan with the black beans.
- Warm the taco shells according to package instructions.
- Slice the sweet potato into small pieces and add it to the pan with the black beans and onion.
- Assemble the tacos by spooning the black bean and sweet potato mixture into the taco shells.
- Add desired toppings and serve.
Crispy Vegan Fried Pickles
Crispy vegan fried pickles are a delicious snack made from dill pickle slices.
Ingredients
- 1 cup dill pickle slices
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup vegan panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup vegan buttermilk
- Vegetable oil for frying
Instructions
- In a shallow dish, mix together the flour, cornstarch, and spices.
- Pour the vegan buttermilk into a separate shallow dish.
- Dip each pickle slice into the buttermilk, coating completely, then roll in the flour mixture to coat.
- Dip the flour-coated pickle slice into the buttermilk again, then roll in the panko breadcrumbs to coat.
- Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
- Fry the coated pickle slices in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove the fried pickles from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Serve the crispy vegan fried pickles hot and enjoy.
Vegan Spinach and Artichoke Dip
Vegan spinach and artichoke dip is a creamy, delicious, and healthy snack option.
Ingredients
- 1 (14.5 oz) can of artichoke hearts
- 1 package of frozen spinach, thawed and drained
- 1/2 cup of vegan cream cheese
- 1/2 cup of vegan mayonnaise
- 1/2 cup of nutritional yeast
- 1/2 teaspoon of lemon juice
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (180°C).
- In a blender or food processor, combine the artichoke hearts, spinach, cream cheese, mayonnaise, nutritional yeast, lemon juice, and garlic powder.
- Blend the mixture until smooth and creamy.
- Transfer the mixture to a baking dish and season with salt and pepper to taste.
- Bake the dip in the preheated oven for 20-25 minutes, or until it’s warm and slightly golden brown.
- Remove the dip from the oven and let it cool for a few minutes before serving.
- Serve the dip with vegan crackers, chips, or vegetables.
Meatless Meatball Subs
Meatless meatball subs, a vegan twist on the classic Italian dish.
Ingredients
- 1 package of vegan meatballs
- 1 cup of marinara sauce
- 4 sub rolls
- 1 cup of shredded vegan mozzarella
- 1/4 cup of chopped fresh basil
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Bake the vegan meatballs according to the package instructions.
- Slice the sub rolls in half and toast them in the oven for 2-3 minutes.
- Spread a layer of marinara sauce on each sub roll.
- Add 3-4 meatballs to each sub roll.
- Sprinkle shredded vegan mozzarella on top of the meatballs.
- Drizzle olive oil over the subs and sprinkle with chopped basil.
- Season with salt and pepper to taste.
- Serve immediately and enjoy.
Conclusion
You’ll have the most epic Super Bowl party ever with these 11 insane vegan snack recipes! Your taste buds will do the touchdown dance with each ridiculously delicious bite. Get ready for a flavor explosion that’ll leave you and your guests screaming for more – it’s going to be absolutely, mind-blowingly amazing!