Are you ready for the big game? It’s time to plan a Super Bowl party and you need some delicious vegan snack ideas. You’ll find plenty of inspiration here, from spicy nachos to stuffed mushrooms, and many more yummy options.
The Super Bowl is a big event and everyone loves snacks.
There are so many vegan snack options available, it’s hard to choose just a few.
Let’s take a look at 16 amazing plant-based snacks that are perfect for your party.
Spicy Nachos With Vegan Cheese
Spicy nachos with vegan cheese are a delicious and satisfying snack.
Ingredients
- 1 bag of tortilla chips
- 1 cup of vegan cheese shreds
- 1 can of diced tomatoes with green chilies
- 1/2 cup of chopped fresh cilantro
- 1/4 cup of chopped red onion
- 1 jalapeno pepper, diced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (180°C).
- Arrange the tortilla chips in a single layer on a baking sheet.
- Drizzle the olive oil over the tortilla chips and sprinkle with salt and pepper.
- Bake the tortilla chips in the preheated oven for 5-7 minutes, or until crispy.
- While the tortilla chips are baking, heat the diced tomatoes with green chilies in a saucepan over medium heat.
- Stir in the vegan cheese shreds and cook until melted and smooth.
- Remove the tortilla chips from the oven and top with the cheese and tomato mixture.
- Sprinkle the chopped cilantro, red onion, and diced jalapeno pepper over the top of the nachos.
- Serve immediately and enjoy.
Creamy Hummus With Crudités
Creamy hummus with crudités is a delicious vegan snack.
Ingredients
- 1 cup dried chickpeas
- 2 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 3/4 cup water
- Assorted crudités (carrots, cucumbers, bell peppers)
Instructions
- Drain and rinse the chickpeas, then transfer them to a blender or food processor.
- Add the garlic, lemon juice, tahini, olive oil, and salt to the blender.
- Blend the mixture on high speed for about 2 minutes, or until smooth.
- With the blender running, slowly pour in the water.
- Continue blending for another minute, or until the hummus is creamy and smooth.
- Taste and adjust the seasoning as needed.
- Cover and refrigerate the hummus for at least 30 minutes to allow the flavors to meld.
- Serve the hummus with assorted crudités.
Cauliflower Wings in Buffalo Sauce
Crispy cauliflower wings tossed in spicy buffalo sauce.
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 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
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, panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
- Dip each cauliflower piece into the flour mixture, coating evenly.
- Place the coated cauliflower pieces on a baking sheet lined with parchment paper.
- Drizzle the vegan butter over the cauliflower pieces.
- Bake for 20-25 minutes or until the cauliflower is tender and lightly browned.
- In a bowl, mix together the buffalo sauce and a pinch of salt and pepper.
- Remove the cauliflower from the oven and toss in the buffalo sauce until evenly coated.
- Return the cauliflower to the baking sheet and bake for an additional 5-10 minutes or until crispy.
- Serve hot and enjoy!
Stuffed Mushrooms With Guacamole
Savory stuffed mushrooms filled with creamy guacamole perfect for snacking.
Ingredients
- 12 large mushrooms
- 1/2 cup guacamole
- 1/4 cup breadcrumbs
- 1/4 cup grated vegan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Clean and prepare the mushrooms by removing stems and scooping out the insides.
- Fill each mushroom cap with a spoonful of guacamole.
- Sprinkle breadcrumbs and vegan cheese on top of the guacamole.
- Drizzle olive oil over the stuffed mushrooms.
- Season with salt and pepper to taste.
- Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
- Serve warm and enjoy.
Vegan Queso Dip With Tortilla Chips
Vegan queso dip with tortilla chips is a delicious and creamy snack.
Ingredients
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1/4 cup lemon juice
- 1/4 cup water
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup tortilla chips
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 except tortilla chips.
- Blend the mixture on high speed until smooth and creamy.
- Transfer the queso dip to a serving bowl.
- Serve the queso dip with tortilla chips and enjoy.
Roasted Chickpeas in Spicy Seasoning
Spicy roasted chickpeas make a delicious vegan Super Bowl 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 pat them dry with a paper towel.
- In a bowl, mix together the olive oil, cumin, smoked paprika, and cayenne pepper.
- Add the chickpeas to the bowl and toss to coat with the spicy seasoning.
- Spread the chickpeas on a baking sheet and roast for 30-40 minutes, or until crispy.
- Remove the chickpeas from the oven and season with salt to taste.
- Serve the spicy roasted chickpeas hot and enjoy.
Grilled Vegetable Skewers With Tzatziki
Grilled Vegetable Skewers With Tzatziki is a rejuvenating and healthy snack.
Ingredients
- 1 cup plain vegan yogurt
- 1/2 cup diced cucumber
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mixed vegetables, such as cherry tomatoes, mushrooms, and bell peppers
- 10 bamboo skewers
Instructions
- Preheat grill to medium-high heat.
- Thread mixed vegetables onto bamboo skewers.
- Grill the skewers for 10-12 minutes, turning occasionally.
- In a bowl, combine yogurt, cucumber, bell pepper, onion, garlic, lemon juice, dill, salt, and pepper.
- Refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to meld.
- Serve the grilled skewers with the chilled tzatziki sauce for dipping.
Lentil and Vegetable Spring Rolls
Crispy lentil and vegetable spring rolls are a delicious vegan Super Bowl snack.
Ingredients
- 1 cup cooked lentils
- 1 cup mixed vegetables
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon grated ginger
- 2 cups spring roll wrappers
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a pan, heat olive oil and sauté garlic and ginger until fragrant.
- Add mixed vegetables and cooked lentils, and stir-fry for 5 minutes.
- Season with soy sauce, salt, and pepper to taste.
- Lay a spring roll wrapper on a flat surface and place 1 tablespoon of the lentil mixture in the center.
- Brush the edges with water and fold the wrapper to form a triangle or roll shape.
- Repeat with the remaining wrappers and filling.
- Bake the spring rolls in the preheated oven for 15-20 minutes, or until crispy and golden brown.
- Serve hot with your favorite dipping sauce.
Vegan Sliders With Caramelized Onions
Vegan sliders with caramelized onions are a game-day favorite, packed with flavor and texture.
Ingredients
- 1 large onion
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 vegan burger patties
- 4 hamburger buns
- Lettuce
- Tomato
- Pickles
- Vegan mayo
Instructions
- Heat the olive oil in a large skillet over medium-low heat and add the sliced onions.
- Cook the onions for 20-25 minutes, stirring occasionally, until they are dark golden brown and caramelized.
- Add the sugar, salt, and pepper to the onions and stir to combine.
- Grill or cook the vegan burger patties according to package instructions.
- Assemble the sliders by spreading a layer of vegan mayo on the bottom bun, followed by a cooked patty, a spoonful of caramelized onions, lettuce, tomato, and pickles.
- Top with the top bun and serve immediately.
Baked Sweet Potato Fries With Chili
Crispy sweet potato fries baked to perfection with a side of spicy chili.
Ingredients
- 2 large sweet potatoes
- 1/2 cup chili powder
- 1/4 cup olive oil
- 1/2 cup chili
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 400°F (200°C).
- Peel the sweet potatoes and cut into fry shapes.
- In a bowl, mix olive oil, chili powder, salt, and pepper.
- Add the sweet potato fries to the bowl and toss to coat.
- Spread the fries on a baking sheet and bake for 20-25 minutes.
- While the fries are baking, heat the chili in a saucepan over medium heat.
- Remove the fries from the oven and serve with the heated chili.
Spinach and Artichoke Dip With Pita Chips
Creamy spinach and artichoke dip served with crispy pita chips.
Ingredients
- 1 (14 oz) can artichoke hearts
- 1 package frozen spinach, thawed
- 1 cup vegan cream cheese
- 1/2 cup vegan mayonnaise
- 1/2 cup nutritional yeast
- 1/2 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bag pita chips
Instructions
- Preheat oven to 350°F (180°C).
- Drain and chop the artichoke hearts.
- Squeeze out excess water from the spinach.
- In a blender or food processor, combine spinach, artichoke hearts, cream cheese, mayonnaise, nutritional yeast, lemon juice, garlic powder, salt, and pepper.
- Blend the mixture until smooth and creamy.
- Transfer the dip to a baking dish and bake for 20-25 minutes, or until warm and lightly golden brown.
- Serve the dip with pita chips.
Crispy Fried Pickles With Ranch Dressing
Crispy fried pickles paired with creamy ranch dressing.
Ingredients
- 1 cup dill pickle slices
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegan buttermilk
- 1 cup vegan ranch dressing
- Vegetable oil for frying
Instructions
- In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
- Pour vegan buttermilk into a separate shallow dish.
- Dip each pickle slice into the buttermilk, coating completely, then roll in the flour mixture 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 drain on paper towels.
- Serve the crispy fried pickles with vegan ranch dressing for dipping.
Vegan Chili Con Queso With Crackers
Vegan chili con queso with crackers is a delicious plant-based twist on a classic Super Bowl snack.
Ingredients
- 1 cup vegan chili
- 1/2 cup vegan queso
- 1 cup crackers
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (180°C).
- Arrange the crackers on a baking sheet lined with parchment paper.
- Warm the vegan chili and queso in a saucepan over medium heat, stirring constantly.
- Pour the warm chili con queso mixture over the crackers.
- Sprinkle the chopped cilantro and paprika over the top.
- Season with salt and pepper to taste.
- Serve immediately and enjoy.
Grilled Portobello Mushroom Burgers
Savory grilled portobello mushroom burgers perfect for a vegan Super Bowl party.
Ingredients
- 4 portobello mushrooms
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 hamburger buns
- Lettuce, tomato, and vegan mayo for topping
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, whisk together olive oil, garlic, balsamic vinegar, oregano, salt, and pepper.
- Brush the mixture on both sides of the portobello mushrooms.
- Grill the mushrooms for 3-4 minutes per side, or until tender and slightly charred.
- Toast the hamburger buns on the grill.
- Assemble the burgers with lettuce, tomato, and vegan mayo.
- Serve immediately and enjoy.
Zucchini Fries With Marinara Sauce
Crispy zucchini fries served with a side of marinara sauce.
Ingredients
- 2 medium zucchinis
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 cup marinara sauce
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the zucchinis into long, thin strips.
- In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper.
- Dip each zucchini strip into the flour mixture, coating lightly.
- Dip the floured zucchini strip into the panko breadcrumbs, pressing gently to adhere.
- Place the breaded zucchini fries on a baking sheet lined with parchment paper.
- Drizzle the olive oil over the zucchini fries and toss to coat.
- Bake the zucchini fries for 20-25 minutes, or until crispy and golden brown.
- Serve the zucchini fries hot with marinara sauce for dipping.
Black Bean and Corn Empanadas With Salsa
Crispy empanadas filled with black beans and corn, perfect for a vegan Super Bowl party.
Ingredients
- 1 package empanada dough
- 1 can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1/4 cup chopped onion
- 1 minced garlic clove
- 1 tablespoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup salsa
Instructions
- Preheat oven to 400°F (200°C).
- Roll out empanada dough to a thickness of 1/8 inch.
- In a bowl, mix together black beans, corn, onion, garlic, cumin, paprika, salt, and pepper.
- Place a tablespoon of the bean mixture onto the center of each empanada dough circle.
- Fold the dough in half and press edges to seal.
- Brush tops with water and bake for 20-25 minutes, or until golden brown.
- Serve with salsa for dipping.
Conclusion
You’ll score big with these plant-based snacks. Notably, 39% of Americans are adding more plant-based foods to their diets. With options like spicy nachos and cauliflower wings, it’s no wonder why vegan snacks are a touchdown at Super Bowl parties, offering a delicious and satisfying experience for all your guests.
