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  1. Home
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  3. Vegetarian Tailgating Recipes

Vegetarian Tailgating Recipes

August 23, 2017
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Football season means snack season. Being a vegetarian who loves the game, can sometimes make it difficult to find dishes that aren't meat on the grill, a burger, or feature a sprinkling of bacon bits. Plant-based party goers are in luck though, because there are plenty of delicious recipe choices for both vegetarians and vegans. Snappy carrot dogs, creamy coleslaw, hearty chili, and spicy taquitos are just a few of the indulgent (yet surprisingly light) foods they get to look forward to in the fall.
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Kicky Black Bean Burgers

Credit: Photo: Hector Manuel Sanchez
View Recipe: Kicky Black Bean Burgers

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

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Jackfruit Tostadas

Credit: Photo: Jennifer Causey
View Recipe: Jackfruit Tostadas

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.

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Creamy Black Pepper Coleslaw

Credit: Photo: Jennifer Causey
View Recipe: Creamy Black Pepper Coleslaw

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.

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Smoky Carrot Dogs With Nacho Sauce

Credit: Photo: Jennifer Causey
View Recipe: Smoky Carrot Dogs with Nacho Sauce

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.

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Sheet Pan Chipotle Tofu Tacos

View Recipe: Sheet Pan Chipotle Tofu Tacos

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.

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Spicy Sweet Potato Wedges

Credit: Photo: Caitlin Bensel
View Recipe: Spicy Sweet Potato Wedges

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.

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Jackfruit Taquitos

View Recipe: Jackfruit Taquitos

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.

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Beer-Brushed Tofu Skewers with Barley

Credit: Photo: Courtesy of Oxmoor House
View Recipe: Beer-Brushed Tofu Skewers with Barley

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.

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Sofrito Pinto Beans

Credit: Photo: Alison Miksch
View Recipe: Sofrito Pinto Beans

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.

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Buffalo Tempeh Sliders With Celery Seed Slaw

Credit: Photo: Jamie Vespa
View Recipe: Buffalo Tempeh Sliders with Celery Seed Slaw

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.

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Chili-Lime Roasted Chickpeas

Credit: Photo: Caitlin Bensel
View Recipe: Chili-Lime Roasted Chickpeas

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.

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No-Bake Vegan Brownies

Credit: Photo: Jamie Vespa
View Recipe: No-Bake Vegan Brownies

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.

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Spinach, Hummus, and Bell Pepper Wraps

Credit: Photo: Victor Protasio
View Recipe: Spinach, Hummus, and Bell Pepper Wraps

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.

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Sesame-Soy Nut and Pretzel Mix

Credit: Photo: Jennifer Causey

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.

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Sheet Pan Roasted Cauliflower Pizza

Credit: Photo: Jamie Vespa
View Recipe: Sheet Pan Roasted Cauliflower Pizza

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.

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Buffalo Quinoa Burgers

Credit: Photo: Jennifer Causey
View Recipe: Buffalo Quinoa Burgers

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.

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Pumpkin Sweet Potato Black Bean Chili

Credit: Photo: Jamie Vespa
View Recipe: Pumpkin Sweet Potato Black Bean Chili

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.

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Smoky Potato and Greens Tacos

Credit: Photo: Greg Dupree; Styling: Lindsey Lower
View Recipe: Smoky Potato and Greens Tacos

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.

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Tempeh Reubens

Credit: Photo: Alison Miksch Styling: Lindsey Lower
View Recipe: Tempeh Reubens

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.

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Two-Cheese Veggie Nachos

Credit: Photo: Jennifer Causey
View Recipe: Two-Cheese Veggie Nachos

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.

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Pesto Pasta Salad With Tomatoes and Mozzarella

Credit: Photo: Jennifer Causey
View Recipe: Pesto Pasta Salad with Tomatoes and Mozzarella

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.

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Lemon-Caper Parmesan Potato Salad Bites

Credit: Photo: Johnny Miller
View Recipe: Lemon-Caper Parmesan Potato Salad Bites

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.

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Charred Shishito Peppers

Credit: Photo: Hector Manuel Sanchez
View Recipe: Charred Shishito Peppers

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.

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Butternut Squash Queso Fundido

Credit: Photo: Jennifer Causey
View Recipe: Butternut Squash Queso Fundido

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.

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Can't-Believe-It's-Veggie Chili

Credit: Photo: Iain Bagwell
View Recipe: Can't-Believe-It's-Veggie Chili

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. 

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Roasted Red Pepper Hummus Veggie Wraps

Credit: Photo: Jennifer Causey
View Recipe: Roasted Red Pepper Hummus Veggie Wraps

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

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Avocado Fries

Credit: Photo: Jennifer Causey
View Recipe: Avocado Fries

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.

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Cheesy Masa Pancakes with Pico de Gallo

Credit: Photo: Christopher Testani
View Recipe: Cheesy Masa Pancakes with Pico de Gallo

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.

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Grilled and Dilled Corn on the Cob Recipe

Credit: Photo: Romulo Yanes
View Recipe: Grilled and Dilled Corn on the Cob Recipe

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

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Black Bean and Mushroom Sliders

Credit: Photo: Brian Woodcock; Styling: Claire Spollen
View Recipe: Black Bean and Mushroom Sliders

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.

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Grilled Baby Eggplants with Green Onion Salsa

Credit: Photo: Jennifer Causey
View Recipe: Grilled Baby Eggplants with Green Onion Salsa

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

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Sea Salt and Vinegar Zucchini Chips

Credit: Photo: Jennifer Causey
View Recipe: Sea Salt and Vinegar Zucchini Chips

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.

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Wild Mushroom Pizza with Truffle Oil

Credit: Photo: Levi Brown
View Recipe: Wild Mushroom Pizza with Truffle Oil

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

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Grilled Sweet Potato and Bell Pepper Toss

Credit: Photo: Jennifer Causey; Styling: Paige Hicks
View Recipe: Grilled Sweet Potato and Bell Pepper Toss

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.

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Vegetable and Rice Burritos with Quesadilla Cheese

Credit: Photo: John Autry
View Recipe: Vegetable and Rice Burritos with Quesadilla Cheese

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.

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Three-Bean Vegetarian Chili

View Recipe: Three-Bean Vegetarian Chili

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.

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    1 of 36 Kicky Black Bean Burgers
    2 of 36 Jackfruit Tostadas
    3 of 36 Creamy Black Pepper Coleslaw
    4 of 36 Smoky Carrot Dogs With Nacho Sauce
    5 of 36 Sheet Pan Chipotle Tofu Tacos
    6 of 36 Spicy Sweet Potato Wedges
    7 of 36 Jackfruit Taquitos
    8 of 36 Beer-Brushed Tofu Skewers with Barley
    9 of 36 Sofrito Pinto Beans
    10 of 36 Buffalo Tempeh Sliders With Celery Seed Slaw
    11 of 36 Chili-Lime Roasted Chickpeas
    12 of 36 No-Bake Vegan Brownies
    13 of 36 Spinach, Hummus, and Bell Pepper Wraps
    14 of 36 Sesame-Soy Nut and Pretzel Mix
    15 of 36 Sheet Pan Roasted Cauliflower Pizza
    16 of 36 Buffalo Quinoa Burgers
    17 of 36 Pumpkin Sweet Potato Black Bean Chili
    18 of 36 Smoky Potato and Greens Tacos
    19 of 36 Tempeh Reubens
    20 of 36 Two-Cheese Veggie Nachos
    21 of 36 Pesto Pasta Salad With Tomatoes and Mozzarella
    22 of 36 Lemon-Caper Parmesan Potato Salad Bites
    23 of 36 Charred Shishito Peppers
    24 of 36 Butternut Squash Queso Fundido
    25 of 36 Can't-Believe-It's-Veggie Chili
    26 of 36 Roasted Red Pepper Hummus Veggie Wraps
    27 of 36 Avocado Fries
    28 of 36 Cheesy Masa Pancakes with Pico de Gallo
    29 of 36 Grilled and Dilled Corn on the Cob Recipe
    30 of 36 Black Bean and Mushroom Sliders
    31 of 36 Grilled Baby Eggplants with Green Onion Salsa
    32 of 36 Sea Salt and Vinegar Zucchini Chips
    33 of 36 Wild Mushroom Pizza with Truffle Oil
    34 of 36 Grilled Sweet Potato and Bell Pepper Toss
    35 of 36 Vegetable and Rice Burritos with Quesadilla Cheese
    36 of 36 Three-Bean Vegetarian Chili

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