Vegan Super Bowl Recipes

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spinach dipPower up for the big game with delicious plant-based recipes! Looking for healthy game-day recipes? Check out this plant-based Super Bowl Menu! All season long, plant-powered NFL players have proven the performance-boosting power of a plant-based diet on the field. Now, football fans can reap these same benefits with these plant-powered Super Bowl recipes! Choose from our favorite crowd-pleasing dips, wraps and chili.

Spinach Dip
This dip is as tasty as it is healthful! If you like, add canned artichokes to make spinach-artichoke dip. Serve it with crackers or pita bread.

Makes 24 Servings

• 1 small onion, quartered
• 4 garlic cloves
• 1 package frozen chopped spinach, thawed (10 oz.)
• 1 package firm low-fat silken tofu (12.3 oz.)
• 1 Tbsp. freshly squeezed lemon juice
• 1 tsp. ground coriander
• 1 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• Pinch of cayenne pepper

Gather ingredients. Preheat the oven to 350 F.

Wrap the onion and garlic in aluminum foil. Bake for 20 to 30 minutes, or until soft.

Place the spinach in a clean dish towel. Squeeze and twist the dish towel to press out as much water as possible from the spinach. Place the spinach, onions, and garlic in a food processor and process until well chopped. Add the remaining ingredients and process until smooth.

Veggie Rainbow Wraps
Makes the perfect finger food!

Makes 8 Servings

• 1 cup roasted red pepper hummus
• 8 whole-wheat tortillas
• 1 red bell pepper, cut in sticks
• 1 orange bell pepper, cut in sticks
• 8 lettuce or spinach leaves, chopped
• 1 cucumber, cut in sticks

Spread hummus or bean spread of your choice thinly on tortillas. Add the vegetables. Roll up each tortilla. Slice into about 5 individual rolls per tortilla.

Yes-You-Can Black Bean Chili
Black beans are high in fiber, which helps you feel full with fewer calories while improving your glucose metabolism, cholesterol levels and digestion.

Makes 4 Servings

• 1 25-oz. can low-sodium black beans, drained, liquid reserved
• 1 16-oz. jar or container low-sodium salsa
• 8 oz. frozen corn
• Freshly squeezed lime juice (optional)
• Fresh cilantro (optional)
• Hot sauce (optional)

Mix beans, corn and salsa in a 5-quart pot. Add the reserved liquid to reach desired consistency. The more liquid, the “soupier” the chili will become. Cook over medium heat for 20 minutes. Add optional toppings just before serving.

Photo from here, with thanks.

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