Vegetarian Recipe Swaps For Super Bowl Parties

I started this football season making veggie burgers for a tailgate party because I was going meatless for 30 days. I am still trying to not eat meat, so I thought I would stick with it for this Super Bowl Sunday.

My friend Tiffany Russo (who also is a nutritionist who specializes in plant-based foods) helped me come up with some vegetarian and vegan recipes that still have the taste of traditional Super Bowl foods.

If you’re in the mood for burgers and fries….

Try: Quinoa Black Bean Burgers and Sweet Potato Fries [Vegetarian]

Burger Ingredients

  • 1 can black beans, rinsed and drained
  • ¼ cup of quinoa
  • ½ cup water
  • ½ cup bread crumbs
  • ¼ minced yellow bell pepper
  • 2 tablespoons of minced onion
  • 1 large clove garlic minced
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon salt
  • 1 teaspoon of hot sauce
  • 1 egg
  • 3 tablespoons olive oil

Burger Directions

Bring the quinoa and water to a boil in saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender and water is absorbed about 14 minutes.

Roughly mash the beans with a fork in a paste like mixture. Mix the quinoa, bread crumbs, bell peppers, onion, garlic, cumin, salt, hot sauce, eggs, and the black bean mixture.  Use your hands and make 5 patties.

Heat on stove using the olive oil until heated through usually 2-3 minutes per side.

Sweet Potato Fry Ingredients

  • 3-4 sweet potatoes/yams
  • Olive oil
  • Montreal steak seasoning
  • Sweet Potato Fry Directions

Cut up the sweet potatoes into long shape fries. In mixing bowl take cut up sweet potatoes, Montreal steak seasoning and olive oil.

Bake on 375 for 10-15 minutes per side.

If you’re in the mood for Buffalo wings… 

Buffalo Hummus With Soft Pretzels [Vegan]


  • 3 cups canned chickpeas, drained rinsed.
  • 2 to 3 cloves garlic
  • ¼ tahini
  • ¼ fresh lemon juice
  • 1 ½ teaspoons paprika
  • 2 tablespoons BBQ sauce
  • 2 to 3 tablespoons hot sauce
  • 1 tablespoon distilled white vinegar
  • Kosher salt

Put the chickpeas, chickpea liquid, garlic tahini, lemon juice, paprika, BBQ sauce, hot sauce, vinegar and salt in a food processor. Puree until smooth and creamy.

Great with soft pretzel bites or tortilla chips!

If you’re in the mood for BBQ chicken or ribs…

Try: Cauliflower BBQ Bites [Vegan]


  • 1 Head of Cauliflower
  • 1 C of Flour
  • 1 C of Non-Dairy Milk
  • 1 Tsp of Garlic Powder
  • 1 Tsp of Onion Powder
  • 1/2 Tsp of Paprika
  • 1/2 Tbsp of Brown Sugar
  • 1/2 Tsp of Liquid Smoke
  • 1 C of BBQ Sauce

Pre-heat oven to 450. Cut cauliflower into thin strips about 1/2 inch wide, and 2 -3 inches long

Mix flour, non-dairy milk, garlic powder, onion powder, paprika, brown sugar, and liquid smoke together in
a bowl.

Dip cauliflower in flour mixture. Put cauliflower pieces on nonstick baking sheet. Bake 15 minutes.

Heat BBQ sauce in a sauce pan while cauliflower is baking. Remove cauliflower pieces from oven and dip in BBQ sauce. Cook for 5 more minutes in oven. Remove from oven, and enjoy!

Looking for a good dessert?

Try: California Cookies [Vegan]


  • 3 cups quick oats
  • ½ peanut butter
  • 1 teaspoon vanilla extract
  • Dash of salt
  • ½ cup vanilla almond milk
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 tablespoons cocoa powder
  • ¼ non dairy butter ex. Earth balance

In a bowl add rolled oats, peanut butter, vanilla and salt. No need to mix yet. In saucepan over medium heat – heat butter, sugars, milk, and cocoa powder. Bring to a boil set timer to let it boil for 1 minute 30 seconds. Immediately remove from heat and add the oats and stir. Immediately scoop onto wax paper to dry. Allow to sit and harden. Then ENJOY!!

Let me know what you about these yummy recipes!