Let’s Be Real: The Super Bowl Is All About the Food

The Super Bowl is all about the food. From deep-fried potato balls to vegan meatball subs, these plant-based recipes are a touchdown.
Photo shows a triptych of vegan stuffed peppers, vegan meatball subs, and vegan potato balls
Your vegan Super Bowl menu has arrived. | Luce Hoser for LIVEKINDLY; Ivy Miller for LIVEKINDLY; Amanda Castillo for LIVEKINDLY
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Let’s be real… the best part about the Super Bowl isn’t about who’s playing or even who wins. All we care about are the commercials and the halftime show (Dr Dre, Snoop Dogg, Eminem, Mary J Blige, AND Kendrick Lamar?!). Oh, and all of the yummy food. Hello, neverending snacks and appetizers. Chips and dips for the win.

But nothing says finger foods quite like a plant-based stuffed pepper. And boy, do we have a few taste bud-pleasing recipes coming up for that. We’ve got a deep-fried potato version, best served with a side of dairy-free sour cream. Or snack on veggie meatballs made from black beans, mushrooms, and chickpeas. Still can’t get enough? Then behold the ultimate meatball sub, featuring Impossible’s ground burger meat, melted non-dairy provolone cheese, and marinara sauce. It’s time to get cooking.

Photo shows three vegan stuffed peppers topped with dairy-free cheese shreds positioned on a cutting board
Serve with bowls of dairy-free cheese and extra parsley. | Luce Hoser for LIVEKINDLY

Vegan stuffed peppers

Packed with spiced zucchini, tofu, mushrooms, and quinoa, these stuffed peppers are a surefire hit. Top it with as much dairy-free cheese as your heart desires, kick back, and enjoy the game. We may or may not have dreamed about how good these are.

Stuffed Peppers




  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 white onion, diced
  • 1 zucchini, sliced and quartered into small chunks
  • 1/2 cup dried quinoa, or grain of choice
  • 1/2 vegetable stock cube
  • 1 large tomato, diced
  • 1 block extra firm tofu, smoked or plain, diced
  • 3/4 cup mushrooms, diced
  • 2 teaspoons tomato puree
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 tablespoon soy sauce or tamari
  • 1/2 teaspoon harissa paste
  • 6 large peppers, tops removed and deseeded
  • handful plant-based cheese, grated
  • fresh-chopped parsley


  1. 1
    Begin by preheating the oven to 212 F.
  2. 2
    Place the prepared peppers upright on a tray and into the oven while you prepare the filling.
  3. 3
    Heat a saucepan with water at medium heat and cook the quinoa or grain of choice as per instructions. Crumble in the vegetable stock cube while it cooks.
  4. 4
    Meanwhile in a large pan add the oil along with the diced white onion. Cook for a few minutes before adding the garlic, courgette chunks, diced tomato, tofu chunks and diced mushrooms.
  5. 5
    Add the tomato puree, paprika, oregano, salt, soy sauce and harissa paste. Combine.
  6. 6
    Once your grain has cooked, add it to the pan with the rest of the filling ingredients and combine.
  7. 7
    Next carefully take your peppers out of the oven and fill with the filling. Gently push the filling down into each one to ensure you can fit in as much as possible.
  8. 8
    Cover the tray with foil, turn the heat up to 350 F and place the tray back into the oven for 20 minutes.
  9. 9
    Remove the foil and sprinkle some cheese over each pepper before returning to the oven for a final 10 minutes allowing the cheese to melt.
  10. 10
    Serve with some fresh parsley on top.
Photo shows fried potato bowls served alongside a creamy dip
These dippable snacks are crispy on the outside with a creamy potato interior. | Ivy Miller for LIVEKINDLY

Potato balls

Potatoes? Vegan bacon? Deep-fried? Slathered in ketchup?! Need we say more? Golden potatoes are mashed up and combined with spices like paprika, nutmeg, and pepper to form heavenly, snackable balls that we may or may not be whipping up now as we speak.

Deep-Fried Potato Balls


20 mins to prep
30 mins to cook


For the potato balls:

  • 2.2 pounds vegetable shortening
  • 2 pounds peeled floury potatoes, like russet
  • 1 tablespoon plant-based butter
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper powder
  • 1/8 teaspoon nutmeg powder
  • ⅓ cup potato flour
  • ¼ cup corn starch

For the coating:

  • 1 flax egg (1 tbsp ground flax seeds + 2 tbsp water, mixed and set aside for 10 min)
  • 4 tablespoons plant-based milk
  • 2 tablespoons aquafaba
  • ½ teaspoon paprika powder
  • ½ teaspoon salt
  • 1-2 cups panko


  • 1 spring onion, finely chopped
  • ⅓ cup smoked tofu or any other bacon substitute, diced

For garnishing:

  • Parsley, finely chopped
  • Plant-based sour cream, any brand


    For the coating:

    • 1
      First make the flax egg in a bowl by mixing together water and ground flax seeds and setting it aside for 10 minutes. After 10 minutes add milk, 1 teaspoon paprika powder and 1/2 teaspoon salt. Mix and set aside.

    For the potatoes:

    • 1
      Completely submerge the potatoes in water and cook them without salt. Depending on their size, cooking them through until they are fork-tender takes about 20 to 25 minutes.
    • 2
      After they have cooked, drain them and then mash, adding 1 teaspoon salt, 1/8 teaspoon ground white pepper and 1/8 teaspoon nutmeg powder. Mix well and let cool.
    • 3
      Optional (If you want to add bacon flavour): Take a small pan and add 1 tablespoon of butter to it. When the butter has melted, add the spring onion and the smoked tofu. On medium-low heat, fry until the onions are tender. Take off the stove and set aside.
    • 4
      Add the panko to a bowl. Set aside.
    • 5
      When the mashed potatoes have cooled (they can still be warm but not hot), add the potato flour and corn starch. Mix well.
    • 6
      Melt the vegetable shortening in a medium deep-frying pot.
    • 7
      While the vegetable shortening is heating up, use your hands to form balls out of the potato mass. They should be 2 inches in diameter.
    • 8
      Dip the balls in the marinade, then roll them in the panko.
    • 9
      When the oil is hot enough, add the balls to the oil in batches. Do not add overcrowd the pan, as they should have space to float around.
    • 10
      Deep fry until golden brown, about 7 to 10 minutes. Serve hot with vegan sour cream or ketchup.
    • 11
      After cooling, store in an airtight container in the refrigerator, where they will keep for three days. You can reheat the potato balls in a frying pan or in the microwave.
Photo shows three plant-based meatball subs on Italian bread
An Italian-American classic made perfectly plant-based. | Amanda Castillo for LIVEKINDLY

Vegan meatball sub

What’s a meatball love note without mentioning the glorious meatball sub? This plant-based version features Impossible Foods vegan ground beef. Breadcrumbs serve as a binder; garlic salt, Italian seasoning, parsley, basil, and garlic give it a crave-worthy taste. Throw these meaty meatless meatballs between bread, cover them with marinara and vegan parmesan cheese, and throw it in the oven until perfectly melted. It’s the vegan meatball sandwich of your dreams…

Vegan Meatball Sandwich

By Amanda Castillo

20 mins to prep
25 mins to cook


  • 12 ounces Impossible meat
  • ½ cup Panko breadcrumbs
  • 1 ½ tablespoons fresh parsley, chopped
  • 1 ½ tablespoons fresh basil, chopped
  • 2 tablespoons vegan parmesan cheese
  • 1 teaspoon Italian seasoning, unsalted
  • 1 garlic clove, minced
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 2 demi baguettes or hoagie buns
  • Vegan provolone, to taste
  • 1 18 ounce jar of marinara sauce


  1. 1
    Preheat oven to 400 degrees Fahrenheit.
  2. 2
    In a medium bowl, gently mix the Impossible meat, bread crumbs, parsley, basil, parmesan, Italian seasoning, garlic clove, garlic salt, and black pepper. Shape into meatballs using a 2 tablespoons measure.
  3. 3
    Place the meatballs one inch apart on a baking sheet and bake for 10 minutes. Flip meatballs over and cook for another 2-5 minutes or until cooked through.
  4. 4
    Cut bread lengthwise and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil and season lightly with garlic salt. Slip bread into the oven during the last 5 minutes of the meatball’s time to get lightly toasted.
  5. 5
    While the bread toasts, warm the marinara sauce in a saucepan over medium heat.
  6. 6
    When the meatballs are done, transfer them to the sauce. Spoon some sauce onto each half of the bread. Top one half with provolone cheese and the other half with meatballs. Return to the oven for 2-3 minutes to melt the cheese.
  7. 7
    Let cool slightly before combining both halves. Slice and enjoy!

Recipe Notes

A 1 tablespoon or 2 tablespoon measuring spoon makes it easy to form evenly sized meatballs.

Photo shows a plate of vegan meatballs on top of spaghetti, all covered with cheese
Serve these with your favorite pasta. | Luce Hoser for LIVEKINDLY.

Vegan meatballs

These plant-based meatballs have a meaty texture and umami flavor thanks to the teamwork of black beans, chickpeas, mushrooms, and walnuts. Serve them alone own with marinara sauce or over pasta with plenty of grated plant-based parmesan.

Vegan Meatballs




  • 1 white onion, diced
  • 100 grams mushrooms, diced
  • 1 can of black beans, drained and rinsed
  • 1/2 can of chickpeas, drained and rinsed
  • 30 grams breadcrumbs
  • 1 tablespoon of soy sauce
  • 1 tablespoon of miso paste
  • 1 teaspoon of dried oregano
  • 1 teaspoon of tomato puree
  • 40 grams walnuts, chopped
  • 2 garlic cloves
  • 1 teaspoon of paprika
  • 3 tablespoons of oil of choice


  1. 1
    Add all of the ingredients to a blender and pulse until large crumbs are formed and combined.
  2. 2
    Empty the mixture into a bowl and place in the fridge for a minimum of 2 hours or overnight.
  3. 3
    When ready to cook roll the mixture into approximately 12 large balls. Preheat the grill function of your oven to 160c.
  4. 4
    Add the oil to a large pan and heat the pan on a medium heat. Once the oil is hot place the “meatballs” in the pan. Cook for a minute before turning them and repeat until all of the outer edges have been cooked.
  5. 5
    Next transfer the balls to a tray and place under the grill for 12-15 minutes.
  6. 6
    Serve with spaghetti, marinara sauce and dairy free cheese of choice. Enjoy!

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