Super Bowl Comfort Food for Any Day You Damn Well Please

From chips and dips to kung pao cauliflower, these are some of the all-time great vegan Super Bowl recipes.
Header image is a split featuring three photos. From left to right, vegan kung pao cauliflower, a mac-n-cheese burger, and three-bean chili, all perfect recipes for the upcoming Super Bowl.
These are the perfect sustainable, plant-based Super Bowl recipes. | Ivy Miller; Rebekah Sarah; Luce Hosier
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It’s nearly time for the big game, a perfect excuse to host your friends and family for a night of team sports and comfort food. (Team sports of course referring to both Super Bowl LVI and tag teaming a huge bowl of spinach artichoke dip with your nearest and dearest.)

With more Americans thinking about sustainability and eating plant-based than ever before—including NFL players like Cam Newton—this is the perfect time to try out some delicious meat-free dishes and wow your guests with your skill in the kitchen.

Enjoy a three-bean chili complete with dark chocolate for depth of flavor and umami, spicy peanut-garnished kung pao cauliflower, jackfruit tacos, and the mother of all mac-n-cheese burgers. Still got room for more? How about that creamy spinach-artichoke dip, perfect for chips, bread, crackers, fresh veggies, and anything else you can imagine scooping it with.

Get ready for a truly super Sunday with these vegan super bowl recipes.

Vegan Super Bowl recipes

Photo shows vegan three-bean chili, a plant-based recipe suitable for the Super Bowl (or any other occasion.)
Top this nutritious and sustainable chili with dairy-free sour cream and avocado. | Luce Hosier

Umami three-bean chili

Searching for the perfect three-bean chili? Well, look no further than this delicious, nutritious, and vegetable-packed surefire hit. Best served with rice or chips (why not both?), plant-based sour cream, avocado, fresh coriander, and chili flakes.

Three-Bean Chili

By Luce Hosier

10 mins to prep
30 mins to cook


  • 1 tablespoon of extra virgin olive oil
  • 1 white onion (diced)
  • 1 red pepper (deseeded and diced)
  • 1 carrot (peeled and finely diced)
  • 3 garlic cloves (crushed)
  • 1/2 teaspoon of chilli powder
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of chipotle paste (optional)
  • 2 cans of chopped tomatoes
  • 1 can of kidney beans (drained and rinsed)
  • 1 can of black beans (drained and rinsed)
  • 1 can of aduki beans or chickpeas (drained and rinsed)
  • 1 small chunk of dark chocolate

To serve

  • Rice of choice
  • Dairy free sour cream or coconut yoghurt
  • Sliced avocado
  • Fresh coriander
  • Chilli flakes


  1. 1
    Begin by heating a large pan on a medium heat. Add the oil and diced onion and cook for a few minutes.
  2. 2
    Next add the diced red pepper, carrot and garlic and cook for a few minutes more, stirring occasionally.
  3. 3
    Now add the chilli powder, ground cumin, paprika, oregano and chipotle paste if using.
  4. 4
    Coat the vegetables in the spices before adding the chopped tomatoes, kidney beans, black beans and aduki beans.
  5. 5
    Season with salt and add the chocolate chunk. Combine and leave to simmer on a medium heat for 15-20 minutes. Stir every 5 minutes.
  6. 6
    Finish by serving with your favourite rice and add a dollop of sour cream or coconut yoghurt, some sliced avocado, fresh coriander leaves and chilli flakes should you wish. Enjoy!
Photo shows kung pao cauliflower, a sustainable plant-based spin on a classic recipe, perfect for any Super Bowl party.
Swap chicken for cauliflower in this delicious kung pao recipe. | Ivy Miller

Kung pao cauliflower

This veganized kung pao recipe swaps chicken for cauliflower and makes a fantastic alternative to stir-fry and curries. The ginger and spices mean it packs a punch, but it also has a richness thanks to the coconut cream and maple syrup. Garnished with peanuts and green onion, kung pao cauliflower makes a great everyday recipe as well as a shared meal for the Super Bowl.

Kung Pao Cauliflower

By Ivy Miller

20 mins to prep
30 mins to cook


  • 1 large cauliflower head, cut into 1½-inch long florets
  • 2 tablespoons corn starch


  • 2 tablespoons full-fat coconut cream
  • 2 tablespoons dark soy sauce


  • 2/3 cup dark soy sauce
  • 2 tablespoons Gochujang paste
  • 4 tablespoons maple syrup
  • 4 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon chili flakes
  • 1/8 teaspoon white pepper powder
  • 2 garlic cloves, grated
  • 1 square inch knob of ginger, grated
  • 4 green onions, sliced into thin slices


  • 2½ tablespoons corn starch
  • ½ cup water


  • 1 green onion, sliced into thin slices
  • ¼ cup salted peanuts, chopped
  • White rice


  1. 1
    Preheat the oven to 425°F.
  2. 2
    Take a large bowl and add cauliflower florets and corn starch. Mix until every floret is coated.
  3. 3
    Mix together coconut cream and soy sauce.
  4. 4
    Sprinkle it over the floured florets, mixing until the florets are all coated.
  5. 5
    Put the florets onto a baking rack that is lined with parchment paper and transfer to the middle rack of your oven. Bake until the florets are soft, about 20 to 30 minutes, but do not allow them to brown. Take a fork and poke one of the florets to see if they are done. When done, take them out and set them aside. In the meantime, prepare the sauce.
  6. 6
    Take a small pot and add all ingredients for the sauce, except for the green onion, ginger and garlic. Mix well, then set the burner to medium-high heat.
  7. 7
    Make the corn starch slurry by mixing together water and corn starch.
  8. 8
    When the sauce bubbles up, pour in the corn starch slurry and stir with a whisker until well combined. Let bubble up once more, then take off the stove. Set aside for now.
  9. 9
    Take a large frying pan and add butter, green onions, ginger and garlic to it. On medium heat, fry until they are tender, about 3 to 5 minutes.
  10. 10
    Add the sauce and mix. When well-combined, add the cauliflower florets and gently mix until the florets are well coated. Garnish with chopped peanuts and chopped green onions. You can store this dish in your fridge in an airtight container for three days after it has cooled. Reheat in the microwave or in a pan.
Photo shows a large mac-n-cheese burger with green salad.
Using store-bought burger patties makes this recipe extra easy to complete. | Rebekah Sarah

Mac and cheese burger

If you need a showstopping dish to impress all of your meat-eating friends and family, this vegan mac-n-cheese burger is the one. It combines plant-based chicken patties with creamy macaroni for a meaty, cheesy, double-decker feast.

Mac and Cheese Burger

By Rebekah Sarah

20 mins to prep
30 mins to cook


  • Store-bought faux chicken patties (or tofurky cooked and sliced)


  • 1 Cup of oat or soya milk
  • 3-4 drops lemon juice


  • 1 Cup Plain Flour
  • A pinch of salt
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1tsp onion powder
  • 1 tsp dried coriander
  • 1 tsp black pepper
  • 1 tsp white pepper


  • 250g / 8 oz macaroni (elbow pasta)
  • 4 tbsp (60g) unsalted vegan butter
  • 1/3 cup flour , plain / all purpose
  • 3 cups plant-based milk, warmed (soya, oat, or cashew milk works best)
  • 2 cups freshly shredded vegan cheese, (for this recipe I used Sainsbury’s Free From Caramelized onion Cheddar Style Cheese)
  • 1 tsp smoked Paprika
  • 1 tsp Garlic


  1. 1
    In a medium bowl, mix the milk and the lemon juice in a jar or bowl until well combined. Let the mixture rest at room temperature for about 10 minutes. After this time, the milk will thicken and curdle. Voila! Your vegan buttermilk is ready to go!
  2. 2
    In another medium bowl, mix the all plain flour with all of the spices listed in the ingredients.
  3. 3
    Pour your oil into a large pot, heat till it reaches 350°F.
  4. 4
    Then dunk the vegan chicken into the liquid batter first, letting the excess drip off. Then place it in the dry batter to coat evenly. Place the vegan chicken back into the liquid batter and then back into the flour mixture to double dredge and double crispiness.
  5. 5
    Carefully place vegan chicken into the hot oil. Fry for 3 to 4 minutes, or until golden brown flipping halfway. Remove from the hot oil with tongs and place on a paper towel or a kitchen towel-lined plate to absorb any excess oil. Repeat with the remaining piece of battered chicken.
  6. 6
    Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
  7. 7
    Once cookedDrain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the sauce.
  8. 8
    Melt the butter over a medium heat in a large saucepan. Add the flour and stir to form a roux.
  9. 9
    Gradually whisk in the plant based milk, bit by bit. Whisk occasionally to avoid lumps. Cook for 10–15 minutes to a thickened and smooth sauce.
  10. 10
    Mix in salt and seasonings if using.
  11. 11
    Add cheese and stir until it is well combined and melted.
  12. 12
    Finally, add the macaroni to the sauce and mix well.
Photo shows jackfruit tacos with salad and coriander.
Jackfruit is an ideal replacement for pulled pork or chicken. | Luce Hosier

Jackfruit tacos

Jackfruit is dense, fibrous, sweet, and a fantastic alternative to pulled pork. These tacos combine jackfruit with veggies, spices, vegan sour cream, and avocado for a healthy, flavorsome, and easy-to-prepare meal, making it a great recipe for anything from the Super Bowl to Valentine’s Day.

Jackfruit Tacos

By Luce Hosier

15 mins to prep
20 mins to cook


  • 1 tablespoon of extra virgin olive oil
  • 1 large white onion (sliced)
  • 1 can of green jackfruit (drained)
  • 1/2 teaspoon of garlic granules
  • 1/4 teaspoon of onion granules
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of salt
  • 1 teaspoon of smoked paprika
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of oregano
  • 2 tablespoons of maple syrup
  • 1/4 red cabbage (finely shredded)
  • 1 large avocado (mashed)
  • Shredded lettuce
  • Dairy-free sour cream
  • Fresh coriander
  • Chilli flakes (optional)


  1. 1
    Begin by heating a large pan on a medium heat and adding the olive oil and sliced onion.
  2. 2
    Cook for 5 minutes or so, stirring occasionally. Meanwhile shred the jackfruit chunks into strips.
  3. 3
    Add all of the jackfruit to the pan with the onion along with the garlic and onion granules, ground cumin, salt, smoked paprika, chilli powder, oregano and maple syrup. Combine and cook for a further 8-10 minutes stirring frequently.
  4. 4
    When ready to eat add some sour cream to the tacos then load up with shredded lettuce and cabbage followed by the jackfruit onion mix.
  5. 5
    Top with mashed avocado, fresh coriander and a pinch of chilli flakes should you wish. Enjoy!
baked spinach artichoke cashew dip
Tortilla chips pair perfectly with this creamy vegan spinach artichoke dip. | LIVEKINDLY

Spinach artichoke dip

Swapping dairy for nutritional yeast, cashews, and almond milk means that this artichoke dip is just as cheesy and delicious as you remember, but without the impact of traditional animal-derived ingredients. Best enjoyed bubbling hot and straight from the oven.

Spinach Artichoke Dip




  • Vegan sour cream
  • Vegan mayonnaise
  • Vegan leek dry soup mix
  • Frozen spinach, chopped
  • Marinated artichoke hearts


  1. 1
    Add the sour cream, mayo, leek dry soup mix, chopped spinach, and marinated artichoke hearts into a large mixing bowl.
  2. 2
    Stir the ingredients together until well combined.
  3. 3
    Cover the bowl and refrigerate overnight. Serve chilled.

Recipe Notes

A few questions I get asked about this dip:

Can I use fresh spinach? Sure, go for it. Twelve cups of fresh spinach leaves will cook down to the equivalent of the 20 ounces of frozen spinach called for in the recipe. Personally, I prefer frozen spinach for this recipe because it eliminates the need to cook the spinach first and frozen spinach is much more economical.

Can I substitute onion soup mix? Technically, yes. However, I don’t recommend it. I tried this out of desperation once when the supermarket was out of leek soup mix and it just wasn’t the same. The onion flavor is just too strong. Leek has a milder flavor and works much better with the spinach and artichoke.

Is refrigerating the dip overnight really necessary? Yes. First of all, it gives the flavors time to really blend together well. And second, the leek soup mix contains bits of dried leek that can be crunchy, unless they’ve had several hours to soften up in the dip overnight.

What should I serve with spinach and artichoke dip? In my experience, the most popular dippers are fresh veggies (mini carrots, broccoli & cauliflower florets), mini-pretzels, tortilla chips, pretzel bites, and baguette slices.


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