Are you ready for the big game? You’re planning a Super Bowl party and need some delicious veggie options that everyone will love.
From veggie sliders to quinoa chili, we’ve got you covered with 11 amazing recipes that are perfect for both vegetarians and non-vegetarians.
These mouth-watering dishes are sure to be a touchdown at your party! They’re easy to make and are so tasty that your guests will be asking for more.
You’ll find something for everyone, so let’s get started and make this Super Bowl party one to remember!
Delicious Veggie Sliders
Tasty veggie sliders made with black beans and sweet potatoes.
Ingredients
- 1 can black beans, drained and rinsed
- 2 medium sweet potatoes, cooked and mashed
- 1/4 cup breadcrumbs
- 1/4 cup grated cheddar cheese
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 whole wheat buns
- Lettuce, tomato, and any other desired toppings
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 mashed sweet potatoes, breadcrumbs, cheese, olive oil, onion, garlic, and cumin to the bowl with the black beans.
- Season with salt and pepper to taste, then mix well.
- Divide the mixture into 4 equal parts and shape each part into a patty.
- Place the patties in the preheated skillet or grill and cook for about 4-5 minutes per side, until golden brown and crispy.
- Assemble the sliders by spreading a cooked patty on each whole wheat bun, then adding lettuce, tomato, and any other desired toppings.
- Serve immediately and enjoy.
Roasted Vegetable Quesadillas
Roasted vegetable quesadillas are a delicious and easy-to-make Super Bowl snack.
Ingredients
- 2 cups mixed roasted vegetables
- 4 large tortillas
- 1 cup shredded cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the roasted vegetables and chopped cilantro.
- Place a large tortilla in the oven for 1-2 minutes to warm it up.
- Remove the tortilla from the oven and sprinkle shredded cheese on half of it.
- Spoon the roasted vegetable mixture on top of the cheese.
- Fold the tortilla in half to enclose the filling.
- Heat a large skillet with olive oil over medium heat and cook the quesadilla for 2-3 minutes on each side.
- Repeat the process with the remaining tortillas and filling.
- Cut the quesadillas into wedges and serve hot.
Spinach And Artichoke Dip
Creamy spinach and artichoke dip perfect for Super Bowl gatherings.
Ingredients
- 1 (14.5 oz) can of artichoke hearts
- 1 package frozen chopped spinach, thawed and drained
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (180°C).
- Combine artichoke hearts, spinach, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, and garlic in a bowl.
- Mix well until all ingredients are fully incorporated.
- Transfer the mixture to a baking dish.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes before serving.
- Serve warm with tortilla chips or pita bread.
Cauliflower Wings With Buffalo Sauce
Crispy cauliflower wings smothered in spicy buffalo sauce.
Ingredients
- 1 head of cauliflower
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buffalo sauce
- 1/4 cup butter
- 1 cup vegan ranch dressing
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the cauliflower and remove the leaves and stem.
- Cut the cauliflower into wing-shaped pieces.
- In a bowl, mix together the flour, paprika, garlic powder, salt, and pepper.
- Toss the cauliflower pieces in the flour mixture to coat.
- Bake the cauliflower for 20-25 minutes or until crispy.
- In a saucepan, melt the butter and buffalo sauce over low heat.
- Toss the baked cauliflower in the buffalo sauce mixture to coat.
- Serve the cauliflower wings with vegan ranch dressing for dipping.
Grilled Portobello Mushroom Burgers
Savory grilled Portobello mushroom burgers perfect for a vegetarian Super Bowl party.
Ingredients
- 4 Portobello mushrooms
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 4 hamburger buns
- Lettuce, tomato, and cheese, optional
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, whisk together olive oil, garlic, balsamic vinegar, and oregano.
- Brush the mixture on both sides of the mushrooms.
- Season with salt and pepper to taste.
- Grill the mushrooms for 3-4 minutes per side, or until tender.
- Toast the hamburger buns on the grill.
- Assemble the burgers with lettuce, tomato, and cheese, if desired.
- Serve immediately and enjoy.
Baked Mac And Cheese Bites
Crispy baked bites filled with macaroni and cheese.
Ingredients
- 1 cup macaroni
- 2 cups cheese
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup butter
Instructions
- Preheat oven to 375°F.
- Cook macaroni according to package instructions.
- Mix cooked macaroni, cheese, and milk.
- Add egg to the macaroni mixture and stir well.
- Divide the mixture into small portions and shape into balls.
- Roll each ball in breadcrumbs to coat.
- Place the coated balls on a baking sheet lined with parchment paper.
- Dot the top of each ball with butter.
- Bake for 15-20 minutes, or until golden brown.
Stuffed Bell Peppers
Colorful bell peppers filled with savory rice and vegetables, perfect for a Super Bowl gathering.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove seeds and membranes.
- In a large bowl, combine cooked rice, black beans, diced onion, and minced garlic.
- Stuff each bell pepper with the rice mixture and top with shredded cheese.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 25-30 minutes or until bell peppers are tender.
- Serve warm and enjoy.
Black Bean And Sweet Potato Nachos
Delicious vegetarian nachos loaded with black beans and sweet potatoes.
Ingredients
- 1 large sweet potato
- 1 can black beans
- 1 red onion
- 1 red bell pepper
- 1 jalapeno pepper
- 1 cup tortilla chips
- 1 cup shredded cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Pierce the sweet potato with a fork a few times and bake for 45 minutes, or until tender.
- While the sweet potato is baking, heat the olive oil in a pan over medium heat.
- Add the diced red onion, red bell pepper, and jalapeno to the pan and cook until the vegetables are tender.
- Add the black beans to the pan and cook for an additional 2-3 minutes.
- Slice the baked sweet potato into thin rounds.
- Arrange the tortilla chips in a single layer on a baking sheet.
- Top the tortilla chips with the black bean and vegetable mixture, followed by a layer of sweet potato rounds.
- Sprinkle the shredded cheese over the top of the nachos.
- Return the nachos to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove the nachos from the oven and sprinkle with chopped cilantro.
- Serve immediately and enjoy!
Veggie Spring Rolls With Peanut Sauce
Veggie spring rolls with peanut sauce are a delicious and easy-to-make snack.
Ingredients
- 1 package of spring roll wrappers
- 1/2 cup of shredded carrots
- 1/2 cup of shredded cabbage
- 1/2 cup of chopped cucumber
- 1/4 cup of chopped cilantro
- 1/4 cup of peanut butter
- 1/4 cup of soy sauce
- 2 tablespoons of honey
- 2 tablespoons of water
- Salt and pepper to taste
Instructions
- Fill a large bowl with warm water to soak the spring roll wrappers.
- In a separate bowl, combine the shredded carrots, cabbage, cucumber, and cilantro.
- Lay a spring roll wrapper in the bowl of warm water for about 10 seconds, until it becomes soft and pliable.
- Place the softened wrapper on a flat surface and arrange about 1 tablespoon of the vegetable mixture in the center of the wrapper.
- Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- Repeat with the remaining wrappers and filling.
- In a small bowl, whisk together the peanut butter, soy sauce, honey, and water to make the peanut sauce.
- Serve the spring rolls with the peanut sauce for dipping.
- Season with salt and pepper to taste.
- Serve immediately and enjoy.
Eggplant Parmesan Fries
Crispy eggplant fries topped with melted mozzarella and marinara sauce.
Ingredients
- 2 large eggplants
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
- 1 cup grated mozzarella cheese
- 1/2 cup marinara sauce
- 1/4 cup chopped fresh parsley
- 1 cup vegetable oil
Instructions
- Cut the eggplants into long, thin strips and soak them in cold water for 30 minutes.
- Drain the eggplant strips and dry them thoroughly with paper towels.
- In a shallow dish, mix together the flour, salt, and pepper.
- Dredge the eggplant strips in the flour mixture, shaking off excess.
- Dip the floured eggplant strips in the breadcrumbs, pressing gently to adhere.
- Heat the vegetable oil in a deep frying pan to 350°F and fry the eggplant strips in batches until golden brown.
- Remove the fried eggplant strips from the oil and place them on a paper towel-lined plate to drain excess oil.
- Transfer the fried eggplant strips to a baking dish and spoon marinara sauce over them.
- Sprinkle the grated mozzarella cheese over the eggplant fries.
- Bake in a preheated oven at 400°F for 10-12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with chopped parsley.
- Serve hot and enjoy!
Quinoa And Black Bean Chili
Hearty quinoa and black bean chili for a delicious Super Bowl meal.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cooked black beans
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Rinse the quinoa and cook it according to package instructions using 2 cups of water.
- In a large pot, heat the olive oil over medium heat and sauté the onion until softened.
- Add the garlic and cook for an additional minute, until fragrant.
- Stir in the cumin and chili powder and cook for 1 minute.
- Add the cooked black beans, diced tomatoes, and cooked quinoa to the pot.
- Season with salt and pepper to taste, then reduce heat to low and simmer for 20 minutes.
- Serve hot, garnished with chopped fresh herbs or scallions if desired.
Conclusion
You’re the MVP of the Super Bowl party with these veggie recipes. They’re a touchdown for both vegetarians and non-vegetarians, offering a flavor field that’s a melting pot of deliciousness. Your guests will be cheering for more of these tasty treats, from sliders to quesadillas, and everything in between – a real game-changer for your gathering.