Super Bowl Appetizer Recipe Round Up


Super Bowl Appetizer Recipe Round Up

With the Super Bowl coming up in a few weeks I thought I would put together a round up of all of my favorite vegan appetizer recipes plus add two new ones that are perfect for a crowd. I’ll be honest though, I really don’t care about football. I actually just had to Google what teams were even playing this year. With that said I never miss a Super Bowl party, I just go for the drinks and the food and not really pay attention to the game… When I was thinking of easy recipes I could make this year I knew I wanted to try making a bean dip and something that wasn’t a dip. I love dips, but sometimes I over do it on the dips.

For my bean dip, I knew I wanted it to be creamy and spicy so I settled on pinto beans, the best bean in my opinion, and chipotles, the best pepper in my opinion. For the creamy factor, I with raw sunflower seeds, because honestly I hate cashews. I hate when recipes call for cashews, they are expensive and whenever I soak them they turn purple, which apparently is fine, but it freaks me out. Sunflower seeds are also way cheaper and maybe better for you? I’m actually not sure about that claim…

For my non-dip I decided to go with mini pizza bagels since I have been having actual dreams about those frozen mini pizza bagels I used to eat as a kid. The pizza bagels are super easy to make because there isn’t really a recipe for them, most of the ingredients are just store bought things. Not to be a total slacker, though, I did make my own pizza sauce that I detailed below, but if you want to store buy your pizza sauce I won’t be offended!

Creamy Chipotle Bean Dip

½ cup dried pinto beans, soaked and cooked OR 1 ½ cups canned pinto beans
⅓ cup raw sunflower seeds, soaked over night
½ cup water
¾ cup or 1-12 oz can of chipotles in adobo sauce (include chipotles and sauce)*
1 Tbsp. apple cider vinegar
¼ tsp. salt
2 green onions, excluding the white part, sliced

Add everything except for the green onions to a blender and blend until completely smooth and creamy. Stir in green onions.

Top with more green onions and hot sauce if you want your dip spicier and serve with tortilla chips!

Makes ~1 cup of dip

*This amount of chiles in adobo sauce will make the dip medium spicy. Add less if you would like a milder dip.

Mini Pizza Bagels


For the sauce:
1-8oz can of no salt added plain tomato sauce
½ Tbsp. nutritional yeast
¾ tsp. Italian seasoning
½ tsp. oregano
¼ tsp. garlic powder
⅛ tsp. sugar
⅛ tsp. salt
⅛ tsp. onion powder

For the bagels
6 mini bagels (Thomas Brand is vegan)
Any pizza toppings you like, I used vegan cheese, vegan pepperoni & mushrooms

Makes 12 mini pizza bagels.

Preheat oven to 400°F.

Mix together all ingredients for the pizza sauce. Spread sauce on the bagels and top with desired toppings. Place on a parchment paper lined baking sheet and place in the oven. Bake for 15-20 minutes or until the cheese is melted and the bottom of the bagel is toasted.

“Deviled Potatoes”


Hot Spinach & Artichoke Dip


Sour Cream and Onion Dip


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Twitter: @aisforaubergine
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