Vegan Super Bowl Sunday Snacks - The Surznick Common Room

Thursday, January 29, 2015

Vegan Super Bowl Sunday Snacks


I distinctly remember my first time having buffalo chicken dip. It was at a Super Bowl party in 2009, and also the night that Pittsburgh became SIXburgh! (Oh, and the dip was pretty awesome too.) Since that day, my love for all things buffalo flavored has continued to grow (as evidenced here, here, and here.) The one thing that has changed, however, is that you won't find the word "chicken" in my snack vocabulary any longer.


Regardless, I'm still a sucker for the not-so-healthy dips and bites and breads that are in abundance every year on Super Bowl Sunday, and this year I couldn't wait to try and create some delicious vegan versions of my favorite treats. Even though our team won't be the champions this year, at least we felt like the champions of our kitchen with these awesome recipes. Okay, let's get this party started!

All of these recipes are meat and dairy-free, however, they can easily be adapted to a non-vegan diet and I'm sure they're great that way too!

Soft Pretzel Bites (Recipe adapted from Sally's Baking Addiction)


Nick and I have never made soft pretzels before and I never could have imagined that they would turn out as well as they did. They were so. yummy. Make these babies - you won't regret it!

Here's what you need!
- 1 1/2 cups lukewarm water
- 1 packet Red Star instant yeast
- 1 tsp. salt
- 1 tbsp. light brown sugar
- 1 tbsp. melted butter (we use Earth Balance)
- 3 3/4-4 1/2 cups all purpose flour
- 9 cups water
- 1/2 cup baking soda
- Almond milk (for light egg wash substitute)
- Kosher salt for sprinkling on top

Here's what you do!
- Preheat oven to 425 degrees.
- Dissolve your yeast in your warm water, mixing with a spoon.
- Add brown sugar, salt, and melted butter to your yeast mixture, stirring until combined.
- Pour this mixture into a medium sized bowl and begin to slowly add 3 cups of your flour, one cup at a time, mixing with a wooden spoon.
- Add an additional 3/4-1 1/2 cups flour to your dough ball until it is no longer sticky and able to be kneaded.
- Turn your dough onto a floured surface and knead for about 3 minutes.
- Place your dough into a greased (or non-stick sprayed) bowl, cover with a towel, and let rise in a warm place for 10 minutes.
- While dough is rising, mix 9 cups of water and 1/2 cup baking soda in a large pot on the stove and bring to a boil.
- Line 2 or 3 baking sheets with parchment paper and set aside.
- Remove your dough from the bowl and divide into roughly 6 sections.
- Roll/stretch these sections in thin "ropes," and cut into 1-2 inch bites.
- Drop 10 or so of these bites into your boiling water/baking soda mixture for 20 seconds, remove, and place on the parchment lined baking sheets. Make sure your pretzels are not touching each other. Repeat with the rest of your dough.
- Brush your pretzel bites very lightly with almond milk and sprinkle with Kosher salt.
- Place in the oven for 15 minutes, or until golden brown.

Jalapeño Popper Dip


Does this dip sound familiar? If so, it's probably because we already shared the non-vegan version on here last year. We just love it so much that we thought it was definitely worth it to see how it would turn out with non-dairy substitutes. Well fear not my friends! Because it's still totally bangin'.

Here's what you need!
For Dip:
- 16 oz. dairy-free cream cheese, softened (we use Tofutti)
- 1 cup vegan mayo (we use Veganaise)
- 1 cup shredded dairy-free mozzarella cheese (we use Daiya)
- 4 oz. chopped green chilies
- 4-6 oz. sliced jalapeños
For Topping:
- 1/3 cup Panko bread crumbs
- 2 tbsp. vegan butter
- 2 tbsp. vegan parmesean cheese (Recipe)

Feel free to adjust the topping amount based on the size of your dish. We decided to use a smaller, deeper dish rather than a 9x13" pan, so we used less topping this time around.

Here's what you do!
- Preheat oven to 375 degrees.
- Slice your jalapeños (we bought a jar of sliced jalapeños, but you can use fresh also)
- Combine all your dip ingredients in a medium bowl and combine with a hand mixer (or just mix with a wooden if you're super strong like Nick is.)
- Melt your butter in a small bowl and stir in the Panko bread crumbs and parmesean cheese until coated.
- Spread your dip into your baking dish and sprinkle with your bread crumb topping.
- Bake for 20-30 minutes or until dip is bubbly and topping turns golden brown.

Crispy Tofu Bites (Recipe adapted from One Green Planet)


Nick and  I have experimented with breaded tofu bites before, but without overwhelming success. This recipe was the game changer and we will definitely be making these again. While tofu may not be for everyone, we certainly think these flavorful, crispy little bites would make any vegetarian or vegan come back for seconds.

Here's what you need!
- 1 14 oz. block extra firm tofu
- 1/2 cup all purpose flour
- 1 tsp. raw cane or coconut sugar
- 1 tsp. Kosher salt
- 2-3 tsp. seasoned salt
- 3 cups unsweetened corn flakes, crushed
- Oil for frying (about 2-3 cups)
- 6-9 tbsp. water

Here's what you do!
- Drain and press your tofu. Cut tofu in small cubes, patting dry once more with a paper towel or tea towel. Set aside.
- Heat oil in a deep saucepan or pot on your stove. (Your oil is ready when you stick a wooden spoon handle in your oil and bubbles form around it.)
- In a small bowl, crush your corn flakes into very small pieces.
- In a separate bowl, combine the flour, sugar, Kosher salt, and seasoned salt.
- Add water to your flour mixture until a thin batter is formed. Start with 6 tablespoons. Add more water if your batter seems too thick, until you reach your desired thickness.
- Coat your tofu cubes in the batter, then coat in your crushed corn flakes.
- Drop 6-8 "nuggets" in your oil and cook for 3 minutes.
- Remove from oil, and drain on a paper towel covered plate or rack.

YESSS. Which snack looks like it would be your favorite?! It's kind of a toss up for me. Both the pretzels and the dip are amazing, but it's even better when you dip the pretzels IN the dip. Boom.


What are your plans for Super Bowl Sunday? We hope that you add some of these treats to your snack table (they'll definitely be on ours!) Have a fun weekend!

Sarah & Nick

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