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This list of delicious and easy to make plant-based vegan recipes will satisfy even the biggest of carnivores attending your Superbowl party! From loaded nachos to stuffed crust pizza and dessert we’ve got you covered!

1. Hearts of Palm Ceviche

From The Author:

The best vegan hearts of palm ceviche recipe with tomato, scallions, cilantro, and lime. Perfect as an appetizer with your favorite chips or used in bite-size mini tostadas topped with this exotic mango avocado salsa.

2. Vegan Mushroom Lettuce Wraps

From The Author:

Healthy vegan mushroom lettuce wraps with lime peanut sauce, garlic, ginger, and sesame. Made oil-free and whole foods plant-based compliant, a delicious DIY project better than PF Chang’s, super easy to make and also dairy and gluten-free.

3.Vegan Chickpea no Tuna Salad with Avocado

From The Author:

Vegan no tuna salad recipe with mashed chickpeas, creamy avocado, scallions, and lime. Protein loaded, simple, no mayo, no oil needed!

4. Soy Curl Vegan Street Tacos de Carnitas

From The Author:

Vegan street tacos de carnitas featuring meaty soy curls cooked and flavored with orange juice and Mexican seasonings just like classic carnitas. Top with fresh tomato salsa or give them an Argentinian flair with a drizzle of this garlicky chimichurri sauce.

5. EASY VEGAN SPINACH ARTICHOKE DIP

From The Author:

This is the best vegan spinach artichoke dip which is super creamy, rich, cheesy, and flavorful! It’s perfect as an appetizer for New Year’s Eve or for Superbowl celebration with friends! The recipe is plant-based (dairy-free), naturally gluten-free, and super easy to make in less than 30 minutes.

6. CRISPY POLENTA FRIES | GLUTEN-FREE

From The Author:

These crispy polenta fries are super delicious and they are the perfect finger food. This healthy snack is gluten-free, easy to make and plant-based. Enjoy with a creamy cashew garlic dip.

7. CAULIFLOWER PATTIES RECIPE | VEGAN BURGER/FRITTERS

From The Author:

This cauliflower patties recipe is versatile and easy to make. The fritters are vegan, gluten-free, protein-rich, and they’re perfect as a snack, side dish, lunch, dinner or meal prep.

8. Loaded Vegan Nachos

From The Author:

Do I even need to explain why this is my new favorite recipe? I mean, hello: LOADED. VEGAN. NACHOS. Yes, yes, and absolutely yes. I am doing happy dances right now. I love nachos. The funny thing about my love for nachos is that I didn’t even really realize how much I loved them until I became vegan. I would go to a pub with friends, browse the menu, and then crave the nachos that I couldn’t have. I didn’t crave the cow’s cheese, I just wanted that familiar, gooey, finger food, the fun that goes so well with a pint. Omnomnom bar night.

9. Vegan Empanadas

From The Author:

These vegan empanadas are filled with zesty black beans and wrapped in flaky puff pastry. They’re packed with flavor and surprisingly easy to make!

10. Firecracker Chickpea Meatballs

From The Author:

These chickpea meatballs pack a mighty flavor punch! Smothered in sweet and spicy firecracker sauce and served with a sprinkling of fresh chives, they’re perfect in a sandwich or for party snacking.

11. Cauliflower Hot Wings

From The Author:

These vegan cauliflower hot wings with vegan aioli are the perfect comfort food! They’re so tangy, spicy, and incredibly comforting. And they’re also a lot healthier than chicken wings! We’ve made them so many times and they’re always a real crowd-pleaser!

12. Vegan Cornbread Chili Pie Recipe

From The Author:

This vegan cornbread chili pie recipe can be made in 55 mins using cornbread as the pie and chili as the filling! Why have a chili pie with cornbread on the side when you can make both all in a skillet!

13. Stuffed Crust Pepperoni Pizza

From The Author:

This vegan pepperoni pizza can be made in under 25 mins and includes my method and recipe for homemade stuffed crust pizza! Why go to Pizza Hut when you can make a healthy plant-based pizza at home!

14. 7-Layer Dessert Lasagne

From The Author:

When it comes to dessert, 1 layer sometimes just isn’t enough. This vegan 7 layer dessert lasagna is layer upon layer of complete and utter indulgence.

15. The Best Vegan Chocolate Cake

From The Author:

This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients. Hundreds of readers have loved this moist fluffy vegan chocolate cake. It’s egg-free and dairy-free. So many readers love it regardless of it being a vegan cake.

16. Vegan Cheesy Beefy Taquitos

From The Author:

These crispy taquitos, also known as rolled tacos, are stuffed with a vegan cheesy beefy filling. They are super easy to make and are delicious as a snack or for dinner. Enjoy with salsa, guacamole, sour cream, or vegan queso!

17. Vegan Baked Onion Rings

From The Author:

Vegan baked onion rings that are crunchy, full of flavor, and oil-free! This plant-based appetizer is guilt-free and good for you too!

18. Vegan Burger – Firm, Grillable And Totally Divine!

From The Author:

Super hearty vegan burger! Grillable, flavorful and extremely satisfying, this is a burger that vegans and non-vegans alike will enjoy!



19. Easy Homemade Guacamole

From The Author:

You will love my Easy Homemade Guacamole recipe, It’s the best! Made with fresh whole foods ingredients, it’s authentic, super healthy and takes minutes to make! Serve with tortilla chips!

20. Simple Easy Hummus

From The Author:

Hummus is a delicious, creamy, healthy, quick and easy to prepare dip or spread. You can eat hummus with olives, nachos, crudités, pita bread or spread on sandwiches or even pizzas.

It’s a great way to eat legumes during summer and kids love it, well, everybody loves hummus! We eat hummus almost every week, it’s ready in less than 10 minutes and we love how it tastes.

21. Vegan Philly Cheesesteak Sandwiches

From The Author:

You’d be surprised how easy it is to recreate a classic Philly Cheesesteak with all-vegan ingredients. In this recipe, the homemade seitan and cheesy sauce harmonize so well you’d want to see them get married. So go and make this vegan Philly Cheesesteak Sandwich now!

22. Vegan Potato Skins

From The Author:

Homemade vegan baked potato skins are the perfect easy appetizer that is also gluten-free! A salty and addictively crispy potatoey base piled with vegan cheddar, creamy mashed potatoes, green onions, and sour cream.

23. Vegan Buffalo Chickn’ Bites

From The Author:

I got the inspiration to make these vegan buffalo chick’n bites a couple weeks ago when I took a poll on Instagram Stories asking ya’ll what Super Bowl inspired snacks you wanted me to veganize. By far, the most requested appetizer was Buffalo Chicken Dip and mozzarella sticks, so I got the crazy idea to combine to two. The outcome are these delicious and crispy vegan Buffalo Chick’n bites!

24. Easy Homemade Vegan Chili

From The Author:

This vegan chili is ‘warm your cheeks in winter’ spicy and deliciously hearty and comforting. A flavorful and satisfying plant-based dinner.

25. Vegan Jalapeno Poppers

From The Author:

Want a healthier snack for the big game this year? Something besides another soggy pizza or greasy chips & dips? Then you gotta try these Vegan Jalapeno Poppers! That’s right, fresh Jalapenos stuffed with a dairy-free Cream Cheese and then air-fried to crispy perfection.

Move over chicken wings, there’s a new star of the game this year.

26. Easy Vegan Ranch Dip

From The Author:

This Easy Vegan Ranch Dressing is so creamy, made with cashews and is dairy-free, oil-free, soy-free and gluten-free! Just 8 easy ingredients.

27. Vegan Almond Butter Chocolate Chunk Blondies

From The Author:

These Vegan Almond Butter Chocolate Chunk Blondies are incredible! Gluten-free, oil-free and just 8 ingredients! Made with oat flour and almond butter! Use sun butter for nut-free!



28. Vegan BLT Crostini

From The Author:

These vegan BLT Crostini are made with tempeh bacon, heirloom cherry tomatoes, and romaine lettuce for the perfect bite-sized party snack.

29. Five Minute Blender Salsa

From The Author:

Are you ready for this 5 minute – Easy Homemade Salsa. This fresh tomato salsa is super quick to make in a blender or a food processor and is always a hit at the party. Vegan, Glutenfree, Soy-free, Nut-free recipe.

30. Easy Vegan Coleslaw

From The Author:

This Easy Vegan Coleslaw is a classic recipe that is crisp and refreshing. The creamy coleslaw dressing isn’t too sweet either and is the perfect side dish for casual dining. Potluck friendly and it is great on sandwiches too.

31. Vegan Butternut Squash Mac & Cheese

From The Author:

Ultra creamy and delicious this Vegan Butternut Squash Mac & Cheese with smoky flavor is the BEST! With only 10 ingredients and ready in about 30 minutes, it’s quick and easy comfort food!

32. Thai Green Curry Mango Chickpea Dip

From The Author:

My Thai Green Curry Mango Chickpea Dip will blow you away. From only 5 ingredients and one little step, this is a vegan, gluten-free, and even oil-free dip, for everyone to enjoy.

33. Spicy Spiralized Sweet Potato Fries

From The Author:

Take your fries to a whole new level. These spicy sweet potato fries are spiralized and baked for the ultimate crispness and seasoned to a spiciness of your liking. Gluten-free, vegan, and paleo, these fries will make your summer cook-outs a little livelier!

34. Mediterranean Seven Layer Dip

From The Author:

January is the month where everyone starts off healthy, searching for green smoothies and gluten/dairy/meat-free everything, and then quickly devolves into Super Bowl Madness, full of greasy snacks and appetizers. What if I told you that you could have the best of both worlds? Healthy AND snacky! A few weeks ago I shared my recipe for Baked Tofu Feta with my local vegan Facebook group. A woman (Hi Julie!) mentioned that it would be perfect in her Mediterranean Seven Layer Dip. Wait, what?!? I was intrigued and pushed for details. She gave me the quick run down of how she made the traditional party dip, but with Mediterranean flavors. Done. I had just the plan!

35. Deviled Potatoes With Cashew Mustard Filling

From The Author:

know that Easter is long over, but I figured I’d share this recipe anyway. These deviled potatoes are super easy to make and super delicious! With Just a few simple ingredients and 1 hour of your time, you can enjoy these at home, anytime. Who needs eggs with all of the creative (and more delicious) alternatives that exist. From scrambled tofu, the new Follow Your Heart Vegan Egg, the Vegg, and the plethora of homemade recipes, eggs are quickly becoming an inhumane way of the past. Jasmine and I prepared these on Easter and they were a huge hit for (totally non-vegan) family.

36. Cashew and Herb Stuffed Mushrooms

From The Author:

Another Christmassy recipe for you all – though, this recipe can be made at any time of the year. Stuffed mushrooms are like that, you know. They like to be eaten at any time. These Cashew and Herb Stuffed Mushrooms will really hit the spot!

37. Cheese & Onion Crispy Roasted Chickpeas

From The Author:

Ridiculously crunchy & addictive Cheese & Onion Crispy Roasted Chickpeas. The perfect savory snack, soup or salad topper, but just a warning, once you start eating them you just can’t stop!

38. Simple Vegan Pita Pizzas

From The Author:

Simple vegan pita pizzas loaded with olives, zucchini, smoked tofu, and peperoncino.

39. Vegan Big Mac Fries (aka McDonald’s Animal Style Fries)

From The Author:

Animal style fries are taken to a whole new level with this McDonald’s inspired Big Mac version! They are loaded with everything in the infamous dish– crumbled vegan burgers, lettuce, tomatoes, pickles, onions, a melty cheese sauce, sesame seeds, and of course, a homemade Big Mac Sauce. Let’s get cooking!

40. BLACK BEAN POTATO VEGAN ENCHILADAS WITH AVOCADO CILANTRO SAUCE

From The Author:

Enchiladas are one of those staple meals I could eat once a week. There are so many options when it comes to filling and sauces.

The tricky part when making enchiladas vegan is getting a creamy texture without any cheese. And I’ve told you more than once about my lackluster feelings about vegan cheese.

With both of my other enchilada recipes (Black Bean Green Chili Enchiladas and Vegan Enchilada Casserole) I used my Vegan Jalapeño Cream Sauce to get that creamy texture.

But I know everyone isn’t as much of a spice addict as me. So I wanted to create a new recipe for people who want a more tame recipe.

But don’t worry, there is still plenty of flavor going on in these bad boys.

41. Vegan Crab Cakes

From The Author:

These Vegan Crab Cakes are crispy on the outside, yet moist & flaky on the inside. They can be enjoyed as an appetizer, side or main dish.

42. Beer-Battered Brussel Sprouts

From The Author:

Most things are delicious when deep-fried, but there’s something extra fun about these beer-battered Brussels sprouts. They’re crispy on the outside, and the inside is tender without being mushy. Paired with a homemade maple-mustard sauce, these disappeared really quickly.

43. Vegan Cheesy Garlicky Pull Apart Pizza Bread

From The Author:

Look at that perfect, ooey, gooey, tomato-ey monster. Now tell me you don’t just want to pick him up and devour him.

My Vegan Cheesy Garlicky Pull Apart Pizza Bread will appeal to the kid in you, and to just about every kid out there. It’s also the perfect snack to bake up for a crowd, or for a group of adults who are really just kids at your Super Bowl party.

44. Two-Bite Vegetable Samosas

From The Author:

These little guys are filled with peas, carrots, onion, and colorful Creamer potatoes. The Little Potato Company’s Terrific Trio, a lovely trio of red, yellow, and blue Creamer potatoes, adds an extra dose of whimsy to these pint-sized snacks. The veggie-loaded filling is flavored with a simple blend of spices, yellow curry powder, coconut milk, and nutritional yeast. These are pretty mild on the wide spectrum of samosa spiciness so if you like a little heat, be sure to add a couple of tablespoons of chopped jalapeño or a hefty dash of sriracha. In fact, don’t be afraid to customize these as much as you like! Mixing up the vegetables with spinach, kale, mushrooms, or finely chopped broccoli would be delicious!

45. Vegetable Pakoras

From The Author:

Pakoras are one of my top 3 favourite take-out foods, alongside pizza and french fries. Until now I felt intimidated by the insanely delightful vegetable pakoras from my local Indian restaurant. I assumed I’d be disappointed if I even attempted to recreate them at home.

Out of sheer laziness I’ve sampled a small variety of frozen ready-made pakoras lately. I even had my eye on a 1kg. bag of them at Costco. So far, every variety I’ve tried has been a total letdown. In fact, they were so disappointing that they gave me the courage to try making my own.

46. Easy Vanilla Vegan Fairy Cakes

From The Author:

I’ve been working on this vegan fairy cakes recipe for a while. I first started to make them when my children were at nursery.

We were allowed to bring in cakes to celebrate their birthdays. There were always one or two children with an egg or dairy allergy or intolerance in the nursery and I wanted to make a cake that they could enjoy too.

The same went for my children’s birthday parties. All three of my kids have had close friends with a dairy intolerance. Most of these children have grown out of their intolerance as they’ve grown older. But when they were younger I wanted to make sure that I catered for them as well.

These vegan fairy cakes are really delicious. No-one would tell the difference at all – certainly not the kids. I sometimes make these for the school bake sale and they always get snapped up. Mainly because I learned ages ago that the key to good sales at a school bake sale is to add a lot of sprinkles!

47. Salted Caramel Date Cake

From The Author:

Few things in life are better than a vegan salted caramel sauce, and that my friends, is a fact.

This week has been somewhat of a whirlwind. Although in theory one of the perks of Ramadan is short working hours – I’ve found myself desperately grasping for more time at the end of each workday, often resorting to shooting out a few e-mails after iftar or early in the mornings before heading into the office in the interest of “getting a head start” and “tying up loose ends”.

But if there’s one thing I’ve learned in my seven or so years of corporate employment it is that ends will never cease to be loose and there is no such thing as a head start when a clear end doesn’t exist. Not to sound like a Debbie downer – but there will always be more work to do, so sometimes it’s up to us to set boundaries and call it a day.

And bake a vegan salted caramel date cake.

48. Perfect Vegetable Tempura

From The Author:

One of my favorite things to have when I am getting taken out with friends is vegetable tempura, it is fast, yummy, and can be made with lots of different vegetables so there is some variety. I also recently found out that it is not necessarily vegan, as depending on the restaurant eggs are added to the tempura batter.

At first, I just felt upset that I might not be able to get my favorite take out dish. Then I felt stupid that I had not considered this before, that is until I did a google search and found that traditional tempura does not use eggs and there is no reason for them to be in the dish.

Next, I took two steps to rectify this situation. First I found out which of my favorite locations served vegan-friendly tempura (it is nice to have an option for eating out with friends, or for a lazy day). Secondly, I started experimenting, (I really do generally prefer to cook things myself).

It took a bit of trial and error to get the process right, as it turns out tempura can be a bit temperamental. However, I now have the following recipe to share with you. So just follow the steps below and you will have, perfectly cooked, completely vegan, vegetable tempura.

49. “Pulled Pork” Burger

From The Author:

We first made this with our French friend Alex. We were very suspicious of it, but it turned out amazing – super-tasty and good enough to fool even the most carnivorous of your friends. You will need a tin of unripe green jackfruit, which is readily available in Asian stores or online.

50. Vegan Tacos

From The Author:

They’re bright and colorful and packed with all sorts of tasty things that will leave everyone very satisfied.

We used homemade tofu and walnut vegan taco meat as well as black beans for the protein, some pico de gallo salsa, shredded lettuce, chopped avocado and a fabulous tahini sauce to drizzle over the top.

Preparing this recipe involves a few different elements but once they’re all made, assembling everything is super fun.

And this is a perfect recipe to get others on board to help out in the kitchen, many hands make light work of this recipe.

And it’s also really flexible so you don’t have to make everything if you don’t want to. And you can use store-bought options for some things and make others from scratch.

The different elements of the recipe also keep extremely well in the fridge so you can make everything and then eat it two nights in a row if you like! Since there are only two of us in our house, we were having tacos for lunch three days in a row. No complaints here.



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