Vegan Superbowl Snacks

superbowl collage

Sometimes, going to social events as the token vegan is really hard! Usually there’s barely any food available aside from what ever hummus and veggie platter that you’ve brought along. The Superbowl is known for being full of meaty wings, creamy dips, and other party-sized snacks that most vegans simply won’t eat anymore! I’ve made up several vegan superbowl snacks for you to share instead of (or in addition to..) that hummus platter! These definitely break the stereotype that vegans live off of salad and twigs!

In addition the the Best Guacamole Ever recipe I posted a few days ago, I’ve brought you Creamy Spinach Dip, Mini Mushroom Sliders, and Sticky Seitan Wings!


This Creamy Spinach Dip goes great with toasted baguette slices, pita, or tortilla chips!

Creamy Spinach Dip

  • Servings: 4-6
  • Time: 20 mins
  • Difficulty: easy
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  • 1 cup prepared Vegan Mozzarella
  • 4 cups spinach
  • 1 cup unsweetened nondairy milk
  • 1/2 t salt
  • 1 pinch cayenne
  • freshly chopped tomatoes or red bell pepper (optional)
  1. Preheat your oven to 350F.
  2. Soften the spinach in a pan with just enough water to cover the bottom.
  3. In a small casserole dish or dutch oven, combine the spinach, nondairy milk, vegan mozzarella, salt, and cayenne.
  4. Cook in the oven until bubbly, about 15-20 minutes.
  5. Add freshly chopped tomatoes or red bell pepper, stir some in or leave them on top.
  6. Eat with toasted baguette slices, pita, or tortilla chips!



You can put whatever burger toppings you’d like on these! I added a couple spinach leaves because I wanted something fresh. I imagine they would be fantastic with a little cole slaw, kimchi, or even some sriracha vegannaise! I had difficulty finding some vegan hamburger buns so I used country biscuit pillsbury dough. It’s accidentally vegan! I guess I was inspired by all those 50-second recipe videos all over my facebook feed! I feel like the pictures are a little deceptive over the size of these. They’re definitely MINI! Like 2-3 bites and they’re gone. If you’re feeling creative, stick them with toothpicks of your superbowl team’s colours!

Mini Mushroom Sliders

  • Servings: 20
  • Time: 40 mins
  • Difficulty: easy
  • Print

  • 1 tube accidentally vegan dinner roll dough (I used Pillsbury country style biscuits!) OR any vegan hamburger buns cut into quarters.
  • 20 crimini or white stuffer mushrooms
  • Premade vegan terriyaki sauce (about half of a 355 mL bottle)
  • 4 drops liquid smoke
  • 2 T soy sauce
  • Your choice of toppings
  1. Preheat oven to 400F
  2. In a 9×9 glass or ceramic baking dish, mix all the liquid ingredients. Add the mushrooms and coat them in the marinade. Let sit in the fridge for at least 20 minutes (the longer they marinate, the more flavourful they’ll be!)
  3. Bake the mushrooms in the marinade for 20 minutes.
  4. While the mushrooms are in the oven, open the dough tube and cut the rounds in half, reshape them into flattened discs and place on a nonstick cookie sheet. Bake for 8-10 minutes until golden brown. (Or, prepare your choice of hamburger buns)
  5. When the biscuits are done cooking and cooled, slice them into buns.
  6. Place one mushroom on each slider with your choice of toppings. Eat up!


These Sticky Seitan Wings are everything that wings should be: sticky, saucy, and going to ruin your diet! Everyone seems to be making cauliflower wings, but I just can’t get them to work so I thought seitan would be more fitting. Wings are the most popular Superbowl food but, leave those to the chickens, eat these instead! Make sure you eat them warm or the sweet sauce may stick to your teeth a bit (speaking from experience, it’s not too bad, but I definitely prefer these warm!). They’re so saucy you won’t even need a dip and if you want them extra hot, just add more sriracha. Alternatively, you can make these buffalo wings by tossing them in Frank’s Red Hot Sauce instead of making the maple soy glaze.

Seitan can be pretty testy so I tried to be very thorough… resulting in… a lot of steps. Feel free to let me know how this goes in the comments! I promise they’re worth it!

Sticky Seitan Wings

  • Servings: 30
  • Time: 1.5 hours
  • Difficulty: moderate
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  • 1 1/2 cups vital wheat gluten
  • 1 1/2 cups chana flour
  • 1/2 cup nutritional yeast flakes
  • 1 T each of paprika & ground cumin
  • 1 t each of oregano & chilli powder
  • 1/2 t garlic powder
  • 1/4 c vegetable oil & more for frying
  • 1/4 c soy sauce
  • 1 cup vegetable stock
  • 1 cup water
  1. Preheat your oven to 350F
  2. Mix together your dry ingredients, save for 1 cup chana flour.
  3. Make 3 wells and add the oil, soy sauce, vegetable stock, and top with 1/2 cup water. Mix well. The dough should be wet but still be able to hold a shape. Like extra-soft play dough.
  4. Let the seitan dough sit for 10 minutes. Meanwhile generously grease a 9×12 ceramic or glass baking pan. (Note: you can do this on a cookie sheet also, but keep a careful eye on them as they may brown faster or dry out & cut the cooking time to about 45 minutes)
  5. Roll the seitan dough into about 30 wing-shaped pieces. You may need to seperate them after baking if they are too close.
  6. Bake for 1 hour, flipping half way through.
  7. When they are almost done, prepare a batter using the remaining chana flour and water. You can add a pinch of chilli powder if you’d like!
  8. Heat some oil in a pan (do not use olive oil!!). Test if it’s hot enough by dropping a little of the batter into it and see if it sizzles.
  9. Coat each wing in the batter and place into the hot oil (be careful! I used tongs for this)
  10. They will brown quickly so stick to doing 5 or so at a time. If they’re not entirely submerged, flip when one side is brown enough. Place fried wings on a plate with a paper towel or clean cotton towel.
  11. Make the Maple Soy Glaze or toss with your favourite sauce!

Maple Soy Glaze

  • 1/2 cup maple syrup
  • 1/3 cup soy sauce
  • 1 T sriracha
  • 4 drops liquid smoke
  1. Combine everything in a sauce pan and heat on medium-high to reduce the liquid
  2. When it starts to bubble, toss in the wings. Turning every 30 seconds until thoroughly coated and sticky.
  3. Remove from heat, place the wings on a dish and top with whatever sauce remains. Be sure to soak this pot afterwards as it will be very sticky!

Enjoy these wings while warm!

Whatever team you’re rooting for this weekend, I hope you have a great time with lots of friends and delicious vegan Superbowl snacks! Oh, and enjoy all those silly commercials 🙂

Happy Eating!


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