Vegetarian Tailgating Recipes

If you don't have a food processor, you can sub about 2/3 cup plain breadcrumbs for the torn bun.

Jackfruit is a nutrient-rich, tree-borne fruit that easily shreds to mimic the texture of pulled pork. It's gluten-free and a favorite ingredient for vegetarians. Look for young green jackfruit found canned at Asian supermarkets.

Cutting the cabbage coarsely gives the dish a different look from shredded-cabbage slaws. A full teaspoon of black pepper lends pleasant warm heat without overpowering. Make the dish up to a day ahead if you like—the veggies will stay crisp and the flavors will meld as the slaw chills.

We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers. Our recipe saves 8g saturated fat over standard cheese dogs without losing any of the flavor.

Enjoy tacos while also keeping your weeknight dinner fast, easy, and mess-free. All you need is a sheet pan, food processor, and bowl for this vegan recipe. Richly spiced chipotle tofu gets delectably chewy while brightly colored veggies sear for a flavorful taco filling that is sure to be a new member of your weekly recipe rotation.

Smoky, fiery chipotle powder counters the warm, sweet five-spice powder and the naturally sweet spuds. For less kick, use 1/4 teaspoon chipotle. Be sure to line the pan with parchment paper to help prevent burning.

Crispy, spicy, and totally plant-based, these vegan taquitos make the ultimate party finger food. Shredded jackfruit mimics the texture of cooked chicken, while being doused in a tangy chipotle-infused sauce. These easy snacks are baked, not fried, to keep the calories low still creating that irresistibly crunchy texture. Serve with homemade guacamole on the side to cool down the peppery bite.

If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.

We take a shortcut to the rich, deep flavor of slow-simmered beans by starting with a quick sofrito--aromatics sautéed until tender with tomato and vinegar--and adding canned pinto beans. The result is better than any seasoned bean you'll find in a can.

Yet another reason why we love tempeh: It makes a delicious plant-based riff on a buffalo slider and packs 9g fiber (a third of your daily needs) into just 3 ounces. This soybean-based veggie protein is a great option for vegetarians and meat-eaters alike, as its firm texture and adaptable flavor can renovate just about any meat-based recipe. Here, we braise tempeh in hot sauce to infuse it with buffalo-flavor before tucking it in a toasty whole-wheat bun.

Crunchy roasted chickpeas are a cinch to make and take only about 40 minutes from start to finish. They make for a satisfying salty snack that’s high in protein and fiber. To ensure the crunchiest texture, pat the chickpeas dry before tossing with oil. You can play around with other spices for different flavor combinations—try smoked paprika and cumin, Madras curry powder, or even cinnamon and powdered sugar.

Finally, a brownie with benefits that you can feel good about eating. Our no-bake treats taste ultra decadent, yet are free of added sugar thanks to naturally sweet dates. Each vegan, gluten free brownie also boasts 6g fiber (about 25% of your daily recommended goal) and 6g of plant-powered protein. Enjoy them for dessert or as pre- or post-workout snack. Store in an airtight container in the refrigerator up to 1 week, or in the freezer up to 1 month.

Make this super-simple wrap the night before, wrap in parchment paper or plastic wrap, and store in the fridge—just grab it in the morning on your way out the door. Use Flatout Light whole-grain flatbreads to keep calories in check; you can find them at most supermarkets, usually in the bakery section.

If any one dish is devoured quickly and constantly (usually by the fistful) throughout the Super Bowl, it’s snack mix. Consisting of salty nuts, pretzels, and cereal doused with a Worcestershire and butter, this innocent munchie racks up sodium and calories quickly. Our healthier version gives you all the salt, crunch, and bold spices of the original with the addition of whole-grain popcorn, toasty whole-wheat cereal, and spicy wasabi peas. The peas inspired an Asian track with toasty sesame oil and reduced-sodium soy sauce, cashews, and pungent ground ginger.

Sure, everyone loves a good cauliflower pizza crust, but have you tried roasted cauliflower as the pizza topper? This sheet pan pizza is a game changer and sure to become a new household favorite. Cauliflower is roasted with a bounty of garlic to develop aromatic flavor and buttery texture before being piled high on whole-wheat pizza dough. To add velvety creaminess and keep saturated fat at a minimum, we look to Kite Hill brand cream cheese style spread, which is made from almond milk. Topped with toasty whole-wheat breadcrumbs, tangy Parmesan, and herbs, this pizza will wake up your taste buds with just one bite. To make the recipe entirely vegan, simply substitute nutritional yeast for the Parmesan cheese.

Make your own veggie burgers—they come together quickly and easily with the help of a food processor. You can form the patties ahead of time: Wrap them in plastic wrap and refrigerate up to two days. They’ll end up holding their shape even better in the pan. If serving to kids or folks with sensitive palates, you can omit the hot sauce mixture and simply serve the patties on buns with the usual burger condiments: ketchup, mustard, mayo. Serve with veggies and ranch dressing for a fun and lighter alternative to fries.

The ultimate vegetarian chili powered by fall flavors. Sweet potato, black beans, and plenty of aromatics simmer in a velvety, pumpkin-infused tomato broth that is ultra rich and comforting. A pinch of cinnamon and dash of chipotle chili powder add a robust flavor profile that will warm you up from the inside out. Add any pumpkin-flavored beer you like. As far as toppings, the sky is the limit. We swoon over a hearty dollop of 2% Greek yogurt, fresh cilantro, and green onion.

Cooked greens and crispy potatoes are great as a base for a skillet hash, but why not try something new? Pile into lightly charred corn tortillas, and top with vibrant toppings like fresh cilantro and radishes to turn a one-note leftover into a tasty, satisfying main. Our trick for crispy potatoes without the added fat: spread on paper towels after boiling and draining to remove any extra moisture, and then stir occasionally as they sauté for even browning on all sides. If you’re starting without a batch of collard greens, wilt or sauté any hearty green like kale or chard.

Why we love tempeh: It makes a delicious plant-based riff on a Reuben and packs 9g fiber (a third of your daily needs) into just 3 ounces.

We love the double-cheese contrast here: Shredded cheese melts into a bubbly blanket over the tortillas, while cumbly queso fresco covers the veggies with a salty kick. It's an impressive dish for coffee table dining—it's fun to keep it all on the baking pan and serve as a shared platter.

This Caprese-inspired pasta toss is the ultimate summer main for a busy weeknight, outdoor picnic, or lunch on the go. Use yellow and red tomatoes for a stunning presentation and wonderful flavor variety.

Turn "jacket potatoes" into irresistible potato salad bites. Capers offer a twist on traditional relish; they're actually pickled flower buds and add bright, briny flavor to this appetizer.

Charring refers to singeing and blistering the outermost layer of a food over extremely hot heat. This makes for a bolder flavor and adds a smoky nuance. Be aware: This type of high-heat cooking creates a lot of smoke, so be sure to ventilate the kitchen, or cook (in the pan) over an outdoor grill. Shishito peppers are tender, usually mild, and enjoyed whole. Serve with our spicy sauce or squeeze of fresh lemon juice.

Butternut squash adds distinct flavor (and color) to this satisfyingly cheesy dip. To make it vegetarian, sub vegetable stock for the chicken stock. If you prefer, you can roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. Scoop 10 ounces of flesh, and use in place of the puree.

A good veggie chili is really all about the texture. Overcooked vegetables simply won't do. Here, we combine crisp peppers, carrots, mushrooms, and beans with nutty wheat berries—a hearty whole grain that adds a desirable chewiness to this plant-packed pot, and won't break down after a long, slow-simmer. Liquid aminos help boost umami, but you can sub low-sodium soy sauce instead. 

Try these portable veggie wraps with any flavor of hummus you like and whatever crisp veggies you have on hand.

We thought we had explored every way to enjoy the buttery-rich yumminess of avocados. But then we swooned over a photo of the breaded avocado fries in chef Hans Röckenwagner‘s latest cookbook, Das Cookbook. Inspired by the photo, we created our own lighter version, and the results were even more delicious than we’d imagined: When you coat creamy avocado wedges with a crisp breadcrumb crust, that contrast of textures makes the avocado seem doubly silky-rich.

Masa harina adds delicate corn flavor to these pancakes. Look for it on the baking aisle. Not just for tortillas or our pancakes, masa harina (a fine corn flour) also adds grit-free body to sauces and a crisp, crusty coating to sautéed fish or chicken.

This is a riff on elote, Mexican street corn. We love how sweet dill plays on the richly caramelized corn and briny cheese.

Enjoy the ease of off-the-cuff cooking with this dish that's so simple to prepare that you'll actually feel relaxed when you sit down to dig in. You'll love our genius microwave trick that creates the meatiest meatless mini-burgers in less than a third of the time.

If you can't find Indian eggplants, as we used here, go for small, slender Japanese eggplants instead.

Crunchy and salty, while being slightly addictive, these chip recipes can curb you off the store-bought stuff while exploring the various veggies and seasonings that make the perfect chip. Light, crisp, and just as good as their junk-food counterparts, these zucchini chips are a revelation. Malt vinegar is made from fermented ale and is mildly sweet. If you prefer a sharper flavor, substitute cider vinegar or white vinegar. The best way to get uniform slices? Use a mandoline.

Truffle oil takes this pizza from fine to sublime. In a pinch, extravirgin olive oil will work, too.

Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill.

Most grocery stores have a refrigerated section of Mexican cheeses; look for quesadilla cheese there. Use the more commonly found crumbly queso fresco if quesadilla cheese is not available, or opt for melty Monterey Jack. Warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking during the rolling process—a must-do step for perfect burritos.

Keep the thermostat down and lose the parka. This vegetarian chili is all you need to keep warm if it's chilly outside. This healthy, nutritious, and hearty vegetarian staple is packed with plant protein thanks to pinto beans, cannellini beans, and red kidney beans. Butternut squash lends a creamy luscious texture, as well as a delicate hint of sweetness against the heat from the red pepper and paprika. Top with thinly sliced green onions and a dollop of sour cream if the heat is too much. We also recommend a hearty portion of cornbread to sop up every last drop. It's really just that good.