Vegetarian Game-Day Classics

Growing up, my family was never interested in football. However, the super bowl was our excuse to have unhealthy finger foods (nachos were always my favourite), making it a sport event that I looked forward to every year.

Fast forward to present day, shopping in grocery stores and looking at the super bowl deals. I noticed everything is very heavily meat-based. Wings are on special, sliders, ground beef, ribs, you see where I’m going with this.

The following recipes were inspired by the lack of representation for vegetarian super bowl classics (no beyond-meat required), and they are not limited to the super bowl weekend! Feel free to serve at any game-day party, or occasion where finger food is appropriate (even a weeknight meatless dinner)!

Finish off with a sweet chocolate zucchini loaf, a perfect way to disguise vegetables for picky kids (or adults).

Black Bean Enchiladas

Caramelized Onion and Chive Dip

Ingredients

• 2 tbsp Butter 

• 4 Large Shallots, sliced thin

• 2 cups Greek Yogurt 

• 1 Bunch Chives, chopped 

• Salt and Pepper to taste 

• 1 Bag of your favourite chips (I love tostitos rounds)

Method 

1. Carmelize shallots in a frying pan on low heat, stirring every few minutes. 

2. Combine fully caramelized shallots with the remainder of ingredients and serve with a bowl of your favourite chips. Enjoy! 

Black Bean Enchiladas

Ingredients 

• 12 Small Corn or Flour Tortillas 

• 1 Can Black Beans, Rinsed

• 2 Red Bell Pepper, Diced

• 1 Cup Corn 

• ½ Red Onion, Diced

• 1 Cup Cream Cheese 

• 1 Package Taco Spice

• 3 Scallions, Chopped 

• ½ Cup Shredded Cheese 

• 1 Bottle Salsa Verde 

Pico De Gallo 

• 5 Plum Tomatoes, Diced

• 1-2 Jalapenos, Diced (Seeds can be removed depending on your spice preference)

• Small Bunch of Cilantro, Chopped

• ½ Red Onion, Diced 

• Juice of 2 limes

• Salt/Pepper to taste 

Method

1. Preheat the oven to 400F. In a pan, saute onions, corn, beans, bell pepper on high heat until cooked. Add spice packet and cream cheese, mix until combined. 

2. Once cooled, roll 2 tbsp of filling into your tortilla of choice and place in a casserole dish. Continue this step until you are out of filling. 

3. Coat with salsa verde and shredded cheese, bake for 15 mins. While enchiladas are baking, combine ingredients for pico de gallo in a bowl and season to your taste. 

4. Serve warm enchiladas with a generous spoonful of pico de gallo as garnish. Enjoy! 
   
   

Crispy Buffalo Cauliflower

Ingredients 

• 1 Head Cauliflower, Cut into Florets 

• 1 Cup Panko

• ½ Cup Italian Seasoned Breadcrumb 
  
  

Wet Batter 

• 1 Cup Buttermilk

• 1 Cup Flour

• 1 Tbsp Garlic Powder 

• 2 Tsp Paprika

• Salt and Pepper to taste 

Buffalo Sauce 

• ⅓ Cup Butter

• ½ Cup Buffalo Sauce 

• 1 tsp Honey

Method

1. Preheat the oven to 425F, in a bowl, mix together the batter ingredients. In a separate bowl, mix together panko and breadcrumbs.

2. Working in batches, coat cauliflower in batter and then panko/breadcrumb mixture. Place on a baking sheet and bake for 15 minutes, flipping halfway. 

3. In a small sauce pot, simmer ingredients of buffalo sauce for 5 mins and toss with baked cauliflower. Serve with celery sticks and enjoy! 

BBQ Pulled Mushroom Sliders with Halloumi Fries

Ingredients 

• Slider Buns (1 package, usually 12 buns)

• 3 Packages, Oyster Mushrooms, 1 Package Portobello Mushrooms (4)

• 2 tsp Paprika

• 2 tsp Chili Powder

• 2 tsp Garlic Powder 

• Salt and Pepper to taste

• ½ Cup Barbecue Sauce

Pickled Coleslaw

• 1/4 Head Red Cabbage, Shaved Thin on a Mandolin 

• 1/2 Carrot, Sliced Thin

• 2 Green Onions, Sliced Thin on a Bias 

• 1/2 tbsp Salt

• 2 tbsp Apple Cider Vinegar 

Halloumi Fries 

• 2 Packages Halloumi, cut into strips

• 1 Cup Flour

• 2 Eggs

• 1 Cup Panko

• 1 Cup Avocado Oil for shallow Frying 

Method

1. Preheat the oven to 400F. Toss mushrooms with spices and 2 tbsp olive oil, bake for 10 mins. In a small bowl toss cabbage with salt and vinegar and set aside. 

2. Preheat a frying pan with your oil of choice. Coat halloumi in flour, then egg, then panko. Fry on high heat until golden brown on each side. Allow to cool on a wire rack to drain oil and maintain a crispy texture. 

3. When cooled, shred mushrooms by hand until they resemble the texture of cooked meat. Coat in bbq sauce and place over toasted buns. 

4. Toss Cabbage with carrot and green onion. Top sliders with a generous helping of slaw, serve with a side of halloumi fries and enjoy! 

Chocolate Zucchini Cake

Ingredients 

• 1 cup flour (Substitute for Bob's Redmill 1 to 1 Gluten Free Flour)

• ½ cup cocoa powder 

• 1 tsp baking soda

• ½ tsp salt

• 2 large eggs

• ¼ cup olive oil

• ¼ cup melted butter or Olive Oil

• ¾ cup brown sugar 

• 1 tsp vanilla

• 1 cup shredded zucchini 

• 1 cup chocolate chips 

Method

1. Preheat the oven to 350 F, grease a 9x5 inch loaf pan or line with parchment paper. 

2. Whisk together dry ingredients and set aside. Whisk together eggs, butter, oil, vanilla and brown sugar in a separate bowl.

3. Combine wet and dry ingredients, stir until just combined. Add zucchini and chocolate chips and stir. 

4. Pour batter into a pan and bake for 50 mins or until a toothpick inserted comes out clean. Serve when completely cooled and enjoy!