January 30, 2014

Vegan Super Bowl Recipes

Mini Burritos, Burger Bites, Fried Corn Frankfurters, and Vegan Queso Dip (Photo Credit: Field Roast)























Last Sunday Daniel and I spent the evening at a Championship Game Party hosted by David Lee, the founder of Field Roast Grain Meat Co. Despite not being a football fan, I ended up getting really into the game and had a fantastic time watching Seattle's very own Seahawks win a spot at the Super Bowl. I met some amazing people, including Makini Howell of Plum Bistro (one of my favorite vegan restaurants in Seattle) and Keith Tucker of Pursuit of a Green Planet (a documentary exploring the connection between the Hip Hop and 'Green' movements). I also ate a ton of delicious vegan "Game Day" food. Do you want the recipes? Of course you do.

Field Roast is rolling out four vegan "Game Day" recipes to celebrate the fact that their burgers and franks will be served at this year's Super Bowl. How amazing is it that high-quality vegan food will be available at the biggest game of the year? Such a huge step forward. You should absolutely check out the recipes, because they are solid - full of flavor, hearty, and easy to make ahead of time. If you're hosting a mixed group of vegans and meat-eaters for the big game, this is a great place to start. Here's a quick breakdown of the menu:

Vegan Queso with Smoked Tomato Crunch: By far the best vegan cheese dip I've ever had. Creamy, rich, and convincingly cheesy, with the perfect amount of spice. Highly recommend.

Mini Mexican Chipotle and Sweet Potato Burritos: These little guys were incredibly satisfying - the sweetness of the potatoes provides a great balance to the heat of the chipotle sausages. The crispy pan-fried exterior is GOLD.

Field Roast Burger Bites: These mini "burgers" are baked dumpling-style, with pre-made pizza dough enveloping a savory, mustard-spiked burger filling. I may have eaten a lot of these.

Corn Fried Frankfurters: A crunchy homemade vegan corndog. Need I say more?


I am thrilled to be working with Field Roast as a "Cooks in the Field" recipe developer, but this post is NOT sponsored or commissioned in any way. In accordance with FTC guidelines, any and all sponsored content will be clearly disclosed as such.

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