As The Big Game approaches, there’s one thing that can steal the spotlight from the halftime show–the snacks! Whether you’re hosting a gathering or attending one, having a lineup of craveable snacks is essential. 

This year, take a sustainable and cruelty-free approach with plant-based alternatives that will gain some fans.

1. Vegan dips

No party is complete without an array of dips. Elevate your snack game with this plant-based onion dip that pairs perfectly with chips or veggies.

Vegan chicken buffalo dip

Ingredients

  • 1 14-ounce block extra firm tofu, pressed and drained*
  • 3/4 cup vegan cream cheese (Tofutti, Violife, Miyoko’s, Kite Hill, or Philadelphia – plant-based version – can be found at most chain grocery stores)
  • 1/2 cup vegan mayonnaise
  • 1/2 cup buffalo sauce
  • 1/3 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup vegan shredded cheddar cheese
  • Chopped green onions, for garnish

*After you open your package of tofu, drain the water. Then, place your tofu between a couple of layers of paper towels. Place a heavy pot or cookbook on top of the tofu wrapped in paper towels for at least 20 to 30 minutes to press out excess water.

Preparation

  1. Preheat your oven to 375°F.
  2. Grease a baking dish with cooking spray or oil or line it with parchment paper.
  3. Crumble the pressed tofu into a large mixing bowl.
  4. Add the vegan cream cheese, mayo, buffalo sauce, nutritional yeast, garlic and onion powders, smoked paprika, and salt and pepper. Adjust salt and pepper to taste. Mix until combined.
  5. Mix half of the vegan shredded cheese into the tofu mixture.
  6. Spread the mixture evenly onto the prepared baking dish.
  7. Sprinkle the remaining vegan shredded cheese on top of the dip.
  8. Bake in the preheated oven for 30 minutes or until the cheese on top is melted and slightly golden.
  9. Let cool for 5 minutes before garnishing with green onions.
  10. Serve warm with tortilla chips or vegetables.

Vegan spinach artichoke dip

Ingredients

  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 2 cups loosely packed fresh spinach
  • 1 cup raw cashews, soaked in boiling hot water for 1 hour or overnight*, then drained
  • 1 cup unsweetened plant-based milk
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup vegan shredded mozzarella cheese, plus extra for topping
  • Chopped parsley, for garnish (optional)
  • Crackers, bread or vegetables for serving

* Boil the water in a pot or kettle on the stove or microwave then pour on top of the cashews in a medium bowl. Allow to soak at least 1 hour. If you do not have a high-powered blender, it is recommended to soak your raw cashews overnight.

Preparation

  1. Preheat your oven to 375°F. Grease a baking dish with cooking spray or oil.
  2. In a food processor or blender, combine the soaked and drained cashews, almond milk, nutritional yeast, minced garlic, lemon juice, onion powder, salt and pepper. Blend until smooth.
  3. In a large mixing bowl, combine the chopped artichoke hearts, fresh spinach, and cashew mixture. Mix until well combined.
  4. Stir in the vegan shredded mozzarella cheese.
  5. Spread the mixture evenly onto the prepared baking dish.
  6. Sprinkle some extra vegan cheese on top of the dip.
  7. Bake in the preheated oven for 30 minutes or until the cheese on top is melted and slightly golden.
  8. Once done, remove the dip from the oven and let it cool for a few minutes.
  9. Let cool for 5 minutes before garnishing with chopped parsley (optional).
  10. Serve warm with crackers, bread or vegetables.

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2. Frozen aisle treats

Are you looking for something that requires minimal effort without compromising on taste? Explore these plant-based gems to keep your guests fired up for the game:

  • Starlite’s vegan taquitos (available in Beefy, Chick’n, and Chorizo and Black Bean)
  • Onion rings by Alexia 
  • Plant-based buffalo wings by Field Roast, Jack & Annie’s, Boca, or Gardein 
  • Plant-based chicken bites by Beyond Meat, Impossible, or Gardein
  • French fries by Alexia, Ore-Ida, McCain, or Cascadian Farm
  • Frozen pizzas by Wicked Foods, Daiya, or Amy’s
  • Buffalo cauliflower by Wholly Veggie! 
  • MorningStar Farms’ frozen veggie corn dogs

3. Snacks for game day

  • Tortilla chips with salsa or guacamole
  • Hummus with pita chips or vegetables
  • Hippeas Puffs (all flavors–try the vegan white cheddar!)
  • Accidentally vegan snacks: Oreos, Spicy Sweet Chili Doritos, Pringles (original flavor), Takis (Fuego and Nitro), Ruffles Classic Original, Lay’s (Classic, BBQ, Salt & Vinegar, Limón, Dill Pickle), Sun Chips (original flavor)

You can even pick up a pack of plant-based hot dogs to make these easy and delicious plant-based pigs in a blanket. They will have your friends wondering if they’re the real deal.

Vegan pigs in a blanket

Ingredients

  • Plant-based hot dogs (Lightlife, Field Roast, Tofurkey, Updog, Beyond, and Impossible are all good options)
  • Pillsbury Crescent Rolls (the Original or Butter Flake)

Instructions

  1. Preheat your oven to 375°F.
  2. Line two baking sheets with parchment paper.
  3. Roll out and separate the crescent roll triangles.
  4. Halve the veggie dogs. Roll the crescent triangles around the veggie dogs and place them on baking sheets.
  5. Bake for about 15 minutes or until they turn golden brown.

Optional: Put a slice of dairy-free cheese inside before baking! Options include Chao by Field Roast, Follow Your Heart, or Violife.

Come prepared to The Big Game with a winning lineup of plant-based snacks that are delicious, sustainable, and compassionate. With these easy-to-make recipes and frozen aisle finds, you won’t just elevate your game day experience. 

You’ll have everyone cheering for more. 

Want more FREE plant-based recipes and tips? Join our Love Veg community! By signing up, you’ll receive your free e-cookbook, access to weekly tips and more.