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9 Vegetarian Super Bowl Recipes You Need to Try

  • Kretschmer

    Black Bean and Mango Salsa

    Salsa gets a nutritional upgrade with this mango and bean mix, thanks to the vitamin E (which boosts your immune system) in wheat germ. With a perfect balance of sweet and savory, everyone's happy—regardless of whether their team is winning.

    Makes 14 servings

    • 1 can (15 1/2 ounces) low-sodium black beans, drained and rinsed
    • 1 cup frozen corn, thawed
    • 1 avocado, peeled and diced
    • 1 mango, peeled and diced
    • 1 green onion, finely chopped
    • 1/2 jalapeño pepper, de-seeded and finely chopped
    • 3 tablespoons Kretschmer Original Toasted Wheat Germ
    • 4 tablespoons lime juice
    • 1 teaspoon lime zest
    • 1/4 teaspoon salt
    • 1/2 cup cilantro, finely chopped

    Mix all ingredients in a large bowl. Refrigerate for 30 minutes to allow flavors to blend. Serve with veggie sticks.

  • Cindy Choi

    Carolina-Style BBQ Seitan Sliders

    This recipe from M Cafe takes some kitchen time, but we promise it'll be the quarterback your foodie team has been longing for. Consider it the vegetarian winner for the meat lovers in your crew.

    Makes 12 servings

    • Olive oil or soy butter for cooking
    • 12 slider-size, whole-grain hamburger buns, sliced
    • 1 jar (12 ounces) dill pickle chips
    • One medium-size yellow onion, sliced into rings and grilled, broiled, or sauteed
    • Barbecued seitan (recipe follows)
    • Coleslaw
    • BBQ sauce

    Brush cut sides of slider buns with olive oil or soy butter and cook on a flat-top grill or under a broiler until golden brown.

    Place pickle chips and grilled onions on the bottom halves of each of the grilled buns. Top with approximately 2 to 3 ounces of warm barbecued seitan. Top seitan with additional sauce and coleslaw, as desired. Replace top half of toasted slider buns and serve immediately.

    Barbecued Seitan

    • 5 pounds packaged seitan, sliced very thin or shredded
    • 1 1/4 cups low-sugar BBQ Sauce
    • 1/2 bulb garlic, split lengthwise
    • 1/8 bunch fresh thyme, tied with kitchen twine
    • 1/2 cup water, or as needed to sufficiently thin BBQ sauce to heavy cream consistency

    Combine all ingredients in large mixing bowl and transfer contents to a baking dish. Cover dish with aluminum foil and bake at 350°F for about 40 minutes.

    Remove foil, increase oven temperature to 400°F, and continue to bake, stirring occasionally, until most of the water has been evaporated or absorbed, and the seitan browns and caramelizes.


    Quinoa Tabbouleh Salad

    Calling all quinoa fans: It's time to go from bland and boring to easy and delish, thanks to this salad recipe from Here's what you need:

    Makes 4 servings

    • 2 cups uncooked quinoa
    • 4 cups water
    • 1 cup cherry tomatoes, chopped
    • 1 red onion, chopped
    • 1 cucumber, diced
    • 3 tablespoons extra-virgin olive oil
    • 1/4 cup balsamic vinegar
    • 1 ounce fresh parsley, chopped
    • 1 ounce fresh mint, chopped
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt

    To cook the quinoa on the stovetop, combine quinoa with water, and bring the mixture to a boil. Once it's boiling, reduce heat and let simmer for 15–20 minutes. Once quinoa is cooked, let cool for 20–30 minutes.

    In a large bowl, combine all remaining ingredients except for olive oil and vinegar. When the quinoa has cooled, add quinoa, oil, and vinegar to bowl. Toss all ingredients together and store covered in refrigerator until ready to serve.

  • Woodbridge by Robert Mondavi

    Roasted Butternut Squash & Goat Cheese Pinot Noir Dip

    Even those who aren't big on wine will love this butternut squash dip from Woodbridge by Robert Mondavi. Consider the lemon the perfect amount of zing to keep everyone's mouths watering for more.

    Makes 6 servings

    • 1 pound butternut squash, cubed
    • 2 large carrots, peeled and chopped, into large pieces
    • 3 bulbs garlic
    • 2 tablespoons olive oil
    • 2 tablespoons pine nuts (plus more for garnish)
    • 2 tablespoons goat cheese (plus more for garnish)
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon Woodbridge by Robert Mondavi Pinot Noir
    • Zest of 1/2 lemon
    • Salt and pepper to taste
    • Cayenne to taste
    • 1 tablespoon fresh chives, finely chopped (optional)

    Preheat oven to 375°F. Toss first four ingredients in a medium-size bowl. Spread them out on a baking sheet and bake until butternut squash is fork tender, about 30 minutes.

    Add baked mixture and remaining ingredients into a food processor and pulse until smooth. Spoon into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with veggies.

    *Entertaining Tip: You can make the dip up to two days before you plan to serve. On game day, dish it into an oven-proof serving dish and heat for 30 minutes at 375°F before serving. At the 25-minute mark, take the dip out and sprinkle goat cheese and pine nuts over top. Put back in the oven on broil for the remaining 5 minutes to toast the pine nuts and warm the goat cheese.

  • Marc Payero

    Margherita Flatbread

    Forget greasy, takes-forever-to-get-here pizza. This vegetarian flatbread from Marc Payero, executive chef of Huddle Café at the NFL Headquarters, tastes fancy but is super-easy to make. Bonus: You won't feel disgusting after chowing down, even if you do add extra cheese.

    Makes 4 to 6 servings

    • 3 tablespoons tomato sauce
    • 2 Roma tomatoes, thinly sliced
    • 4 ounces fresh mozzarella, thinly sliced
    • 12 fresh basil leaves, separated, medium chop
    • 1/2 teaspoon sea salt
    • Extra-virgin olive oil, for finish
    • 1/4 ounces dry active yeast
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 2/3 cup warm water (110–115°F)
    • 1/4 cup extra-virgin olive oil
    • 1 cup all-purpose flour
    • 1 1/4 cups whole wheat flour

    To make the dough

    Using the dough attachment to your mixer, place the yeast, salt, sugar, and water inside a mixing bowl and mix at low speed. Add the oil and then the flours 1 cup at a time. Mix until a ball has formed and dough separates completely from the sides of the bowl. Transfer dough to a lightly oiled bowl and cover with a light dish towel. Allow to rise for about 1 hour.

    Remove from bowl and move to work surface or baking sheet for flatbread preparation.

    To finish the flatbread

    Sprinkle a baking sheet with cornmeal and roll out and press the dough by hand on the sheet. It should be very thin, about 1/2 inch in thickness.

    Brush dough with tomato sauce and top with the tomato slices, mozzarella slices, and half of the basil leaves. Bake for 10 to 12 minutes, until the cheese has melted and the crust is golden brown.

    Top with the remaining basil leaves, a drizzle of olive oil, and sea salt before serving.

  • Scott Dolich

    Sauerkraut Tots

    If you assumed tater tots were off limits, think again. These babies from Scott Dolish of The Bent Brick have just six grams of fat and 80 calories per serving (about 12 tots). Go on, grab a handful.

    Makes 25 servings

    • Parchment paper
    • 3 pounds Russet potatoes, cooked and peeled
    • 3 cups sauerkraut, drained and finely chopped
    • 5 tablespoons potato starch
    • 5 teaspoons salt

    Using a box grater, grate the potatoes onto a sheet tray lined with parchment paper. Allow the potatoes to cool slightly at room temperature, then place in a large stainless steel bowl. Add remaining ingredients to bowl and knead with your hands until combined.

    Line a sheet tray or flat baking dish with parchment paper and dust with potato starch. Pack the potato mixture tightly into the baking dish, up to about 1/2 inch high. Allow to cool uncovered under refrigeration for 3 to 4 hours.

    Using the smallest ring mold (ideally 3/4 inch in diameter and 1 inch tall), punch out the tots and place on a separate parchment-lined sheet tray. Save the potato scrap and repeat packing steps above (without the refrigeration) until the potato mixture is gone.

    Place tots in the freezer. Once frozen, pan-fry in a medium-size pan in 350°F oil until golden brown.

  • Tribe Hummus

    Tribe Greek-Inspired Game Day Dip

    Sticky jarred cheese? No thanks. Serve this layered hummus from Tribe with veggies or chips for a guilt-free appetizer that'll keep your belly happy before the big game.

    Makes 8 servings

    • 1 container (8 ounces) Tribe Hummus (any flavor)
    • 1 tub (7 ounces) nonfat Greek yogurt
    • 1 cup finely diced cucumber
    • 1 cup finely diced tomato
    • 1 stalk green onion, chopped (use just a pinch)
    • 1 small container crumbled feta cheese (use only a few handfuls)
    • 1/2 cup chopped black olives

    Starting with hummus or Greek yogurt, layer hummus, diced cucumber, tomato and Greek yogurt in a deep bowl. The top layer should also be hummus. When you reach the top of the bowl, cover with chopped olives, crumbled feta, green onion, and remaining cucumber and tomatoes.

  • Post Grape-Nuts

    Spicy Vegetarian Chili

    This hearty, meat-free chili from Post Grape-Nuts has that coveted crunch factor—and it's sure to be a crowd-pleaser during sweater weather. For those who like it hot, give it an extra kick with spicy red pepper flakes.

    Makes 8 servings

    • 2 tablespoons olive oil
    • 1 cup celery, chopped
    • 1 cup onion, chopped
    • 1 cup green bell pepper, chopped
    • 3 cloves garlic, minced
    • 2 chipotle peppers*, finely chopped
    • 1 can (28 ounces) no salt added fire-roasted diced tomatoes
    • 1 can (15 ounces) low-sodium black beans
    • 1 can (15 ounces) reduced-sodium cannellini beans
    • 2 cups reduced-sodium vegetable broth
    • 1/2 cup Grape-Nuts cereal
    • 1 tablespoon chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 3/8 teaspoon salt
    • 1/2 teaspoon dried thyme leaves
    • 1/4–1/2 teaspoon red pepper flakes
    • Freshly ground black pepper, to taste

    Heat oil in a large Dutch oven over medium-high heat. Add celery, onion, and bell pepper. Cook, stirring until vegetables soften, about 3 minutes.

    Add garlic and cook, stirring 1 minute. Stir in chipotle peppers, tomatoes, black and cannellini beans, vegetable broth, Grape-Nuts cereal, chili powder, cumin, oregano, salt, thyme, red pepper flakes, and black pepper to taste.

    Heat to a boil over medium-high heat. Lower heat to a simmer and cover. Cook, stirring occasionally, 20 minutes.

    *If you prefer a spicier chili, keep the seeds inside the chipotle peppers and use 1/2 teaspoon red pepper flakes. If you prefer a milder version, remove the seeds from the chipotle peppers before adding them to the chili and use only 1/4 teaspoon red pepper flakes.

  • Harry & David

    Pears with Lemon Curd and Blue Cheese

    These pear and cheese bites from Harry & David are light and delicate—perfect for when you're jonesing for a snack but it's not quite time for the main meal.

    Makes 30 servings

    • Harry & David Royal Riviera Comice Pear
    • 2 ounces Rogue Creamery Blue Cheese
    • 3 tablespoons Harry & David Lemon Curd
    • 30 Harry & David Water Crackers with Olive Oil and Sea Salt

    Cut the blue cheese into cubes, roughly 1/4 of an inch in size. Keep at room temperature.

    Cut pear into 12 to 14 even slices, then cut again in half, creating a slice of pear that is thick and approximately 1 inch in length. Discard the ends.

    Spread crackers on a tray or flat surface and top each cracker with one pear slice. Add 1/4 teaspoon of lemon curd to the center of the cracker and adhere the blue cheese. The pears turn brown quickly, so add a teaspoon of lemon juice to the pears if a longer tray time is needed.