Looking for some healthy alternatives for the traditional football party smorgasbord of snacks? These vegetarian Super Bowl snacks will tickle your taste buds and make excellent additions to any game day spread.
PB & J Cauliflower Wings With
Thai Peanut Sauce
For the Cauliflower Wings
- 1 head cauliflower, cut into florets
- 1/2 c flour (I used whole wheat, but all purpose or rice powder also works)
- 3 tbsp (heaping) sweet red chili sauce
- 1/2 c milk (non dairy works too)
- 1/2 c pepper jelly
- 3 tbsp apple cider vinegar
- 2 tbsp butter
For the Dipping Sauce
- 1 can full fat coconut milk
- 1/4 c red curry paste
- 3/4 c peanut butter
- 2 tbsp apple cider vinegar
- Red chili flakes (optional)
- salt to taste
- Preheat your oven to 450˚F and lightly grease a baking sheet.
- Whisk together the flour and milk in a large bowl and gently toss the cauliflower florets in the batter until well coated.
- Bake the cauliflower in a single layer for 15-20 minutes. You’ll want them slightly underdone.
- While the cauliflower bakes, bring the pepper jelly, sweet red chili sauce, apple cider vinegar and butter to a simmer in a saucepan over medium heat. Stir occasionally until well combined.
- After 15-20 minutes, spoon the pepper jelly sauce over the cauliflower wings and gently toss to coat. Return the baking sheet to the oven for five more minutes.
- Give the cauliflower one more gentle toss in the sauce and return to the oven for five additional minutes. Serve with thai peanut sauce.
To make sauce, combine coconut milk, red curry paste, peanut butter, and apple cider vinegar in a blender and blend until well combined. If you want the sauce to have a little heat, add a few shakes of red chili flakes. Taste and add salt as needed.
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Vegan Nacho Kale Chips
What you need
- 1 Lb kale, leaves removed from stalks
- 2 tbsp olive oil
- 1/4 c nutritional yeast
- 3 tbsp chili powder
- Red pepper flakes
- sea salt
- Preheat your oven to 350 degrees Fahrenheit.
- Tear the kale leaves into chip size pieces. In a large bowl toss the kale leaves in 2 tablespoons of olive oil.
- Add the nutritional yeast, chili powder, a few shakes of red pepper flakes and a generous sprinkle of sea salt. Toss the kale leaves until the seasonings are well distributed.
- Lay the kale chips out in a single layer on a lightly greased baking sheet.
- Bake for 10-12 minutes until just crispy. These can easily burn, so it’s best to keep an eye on them. Allow to cool and serve. Try not to eat them all yourself.
Who says you can’t go healthy to enjoy football season!? Enjoy these vegetarian Super Bowl snacks at your next football party!
Sarah Kurtanich is a Fertility Awareness Practitioner and Health Coach on a mission to help shift how menstrators move through the world. Previously, she has served as the Chief Eating Officer at Taste Frederick Food Tours, the co-host of The Mustache Mesa podcast, and a Wild Woman Project Circle Leader. She believes in enjoying your food, taking care of yourself and doing things that make you feel good. She and her husband call Frederick, Maryland their home with their daughter and golden retriever.