As the Kansas City Chiefs and the San Francisco 49ers gear up for the ultimate showdown, it’s time for fans to prepare their game day spread. Whether you’re cheering from the stands or lounging at home, elevate your snacking experience with a lineup of vegan delights that’ll have everyone cheering for more. From a tantalizing kale artichoke dip to zesty buffalo white beans and hearty vegan twice-baked potatoes, these crowd-pleasers will score big points with everyone.
For more ideas and delightful vegan recipes, check out our two cookbooks which are readily available and on sale in our store.
Vegan Twice-Baked Potato
Kale Artichoke Cashew Dip
Sweet Potato Hash
Buffalo White Beans Recipe
Adapted from NYTimes Cooking. Photo credit, NYTimes
Ingredients
Yield: 3 to 4 servings
- ¼ cup unsalted vegan butter
- 2 celery stalks, finely chopped, leaves reserved
- 2 medium carrots, finely chopped
- ¼t easpoon coarse kosher salt
- 6 large garlic cloves, smashed and chopped
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- ¼ cup Buffalo-style hot sauce, such as Frank’s Red Hot
- Black pepper
- ½ cup panko bread crumbs
- ⅓ cup Vegan blue cheese or Miyoko’s Vegan Mozzarella, or grated Vegan Parmesan
Preparation:
- Heat the oven to 475 degrees. Put an oven-safe 10-inch skillet over medium-high heat and melt the butter. Add the celery, carrots and salt, and cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook, stirring occasionally, until softened, 1 minute. Add the beans and the hot sauce, and several generous grinds of black pepper. Stir to combine. Turn off the heat. Sprinkle the panko evenly over the top of the beans, then the cheese crumbles.
- Place the skillet in the oven and bake until the panko is crisp and toasted and the cheese has softened, 8 to 10 minutes. Top with celery leaves and serve.