If you are planning a Super Bowl party this year, why not mix it up a little and try out these delicious, veganized versions of everyone’s favorite dips in our new and improved dip bowls?! Hi, I’m Jessica and I’m a full-time maker at Susan Gordon Pottery. I’m passionate about animals, the environment, and cooking delicious food - it’s one of my love languages. I’m excited to share four amazing Vegan recipes - Cowboy Caviar, Buffalo Chikn, Spinach Artichoke, and Rotel.
With the new year generally comes the desire to make resolutions and steps towards bettering ourselves and our environment! Last year, I started taking baby steps into the vegan lifestyle. After being vegetarian for five years, I made the personal choice to go 100% Vegan. It has been such a positive personal choice for me as I deeply believe in the importance of reducing my carbon footprint - eating less (or no) animal products really helps with this. For more on this, read this article!
Part of becoming Vegan for me meant educating myself and finding alternative ingredients to popular and delicious recipes. If you’re not sure where to start, I loved this amazing cookbook as a great resource. Below are three very popular dishes that I made Vegan versions of! They’re super delicious, have healthier ingredients than the original recipe, and reduce your carbon footprint. Three big wins for Super Bowl Sunday!
Cowboy Caviar with tangy “feta”
1 can of Black Beans
1 can of Sweet Corn
1 can of Black Eyed Peas
½ medium Red Onion (diced)
1 Bell Pepper (red or orange, diced)
2 Roma Tomatoes (gutted and diced)
1 cup Cilantro (chopped, including the stem)
1 large jalapeño (finely chopped)
¼ cup Apple Cider Vineger
½ cup water
1 tsp Cumin
1 ½ tsp Chili Powder
2-4 tbs of hot sauce (adjust to your taste)
1 tsp Paprika
¼ tsp Cayenne
2 tsp salt
Drain your tofu and use paper towels to press excess moisture out of the block. Then cut the tofu into small rectangles, you’re going to want this to resemble feta so keep that in mind for size.
Combine ½ cup water, ¼ cup Apple Cider Vinegar, juice from one of the limes, ¼ cup of the chopped cilantro, and 1 tsp of salt. Stir this and then add the tofu into the brine. You’re going to want to let this sit overnight in your fridge so the tofu can absorb the flavor.
In a large mixing bowl, combine rinsed black beans, corn, black eyed peas, chopped red onion, bell pepper, jalapeños, tomato and cilantro. Throw in the all of the seasonings, juice the lemon over the ingredients, and give it a good mix. Then just throw a lid on it and stick it in the fridge.
After everything sits overnight, you can drain the tofu from the brine and toss it into the bowl with the rest of the ingredients, stir, and enjoy!
1 can of Jackfruit in brine (I used Trader Joe’s)
1 cup of Frank’s Red Hot Sauce
1 ¼ cup Raw Cashews
1 cup non – dairy milk
½ cup Nutritional Yest
5 cloves of Garlic (minced)
½ white onion (chopped)
1 or 2 green onions (garnish)
½ cup corn starch
¼ cup water
1 tsp onion powder
1 tsp garlic powder
Preheat oven to 375. Drain the can of jackfruit and place the jackfruit onto a baking sheet and let sit in the oven for about 15-20 minutes. At the same time, boil 2 cups of water. Once the water has come to a boil, take it off of the burner and pour in the raw cashews. While the cashews sit and the jackfruit is in the oven, chop the onion and garlic and gather the dry ingredients.
Once the jackfruit has darkened to a light brown, pull from the oven and shred it. Then drain the cashews and put into a food processor. Slowly add in the milk and blend until completely smooth.
In a medium sized pan, add about a tablespoon of oil or water and sauté the onion and garlic until the onion is translucent. Add in shredded jackfruit, nutritional yeast, onion powder and garlic powder and stir. Slowly add in the cashew/milk mixture while stirring, then the hot sauce and juice of ½ lemon. Take off the heat.
In a small bowl, mix ¼ cup corn start with ¼ cup water until all the lumps are gone. Slowly add this into the saucepan while stirring, this will help thicken the dip. Place the dip into an oven safe container and bake for 25 minutes.
14 oz can of Artichokes (not marinated)
1 5oz bag of Spinach
5 cloves of Garlic (minced)
¾ cup non-dairy milk
3/4 cup Nutritional Yeast
1 ¼ cup raw Cashews
½ White Onion (finely chopped)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried Parsley
½ tsp red pepper flakes
1 ½ tsp pepper
1 tsp salt
Preheat oven to 375. Bring about 2 cups of water to a boil, take it off of the burner and pour in the raw cashews. While the cashews sit, sauté the onions and garlic until the onion becomes translucent then set aside. After about 20 minutes, drain the cashews and place in a food processor with the milk and blend until smooth.
Add in the sauteed onion and garlic and all dried seasoning, process for another minute. Slowly start adding in handfuls of spinach and pulse until combined. With the last handful, throw in the drained artichokes and process for about 30 seconds.
Place dip in the oven for 25 – 30 minutes, then serve.
Soy Chorizo (I used Trader Joe’s)
Vegan Cheddar Shreds (Follow Your Heart brand)
1 can Rotel Diced Tomatoes
½ red onion
1 ¼ cup cashews
1/2 cup non-dairy milk
¼ cup hot sauce ( Cholula)
1 ½ tsp Chili Powder
1 1/2 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cayenne
I think you know the drill by now, but boil about 2 cups of water and toss cashews in to soften.
In a large sauce pan, sauté the red onion until translucent then add in the soy chorizo. Let cook while stirring occasionally for about 5 minutes, then add the Rotel tomatoes and dry seasoning and stir.
Blend your cashews and milk together until smooth, then add into the pot along with the vegan cheddar shreds and hot sauce. Stir until cheese is completely incorporated, then serve!
For further reading and more Vegan recipes - some of my favorite blogs are https://www.mississippivegan.com/
And for an Indian flare