recipes

95 Vegetarian Super Bowl Recipes That'll Make You Forget Wings

These vegetarian recipes for dips, fries, sandwiches, and other snacks are perfect for the Super Bowl.
Broccoli and GarlicRicotta Toasts with Hot Honey recipe
Photo by Alex Lau, food styling by Sue Li

Yes, the Super Bowl is one of the biggest food holidays of the year. And while most cliché football foods are meatier than the players on the field, there are plenty of vegetarian dishes that are just as satisfying. From cheesy dips to crispy toasts to veggie-filled tacos, here are vegetarian Super Bowl-worthy recipes that will satisfy you just as much as a plate of wings.

  • Image may contain Burger and Food
    Alex Lau
    1/95

    Mushroom-Barley Veggie Burger

    Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good.

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  • 2/95

    Broccoli and Egg Fried Rice

    A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

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  • Photo by Laura Murray, Food Styling by Kat Boystova
    7/95

    Bulgogi-Style Eggplant

    This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 

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  • Photo by Chelsie Craig, Food Styling by Olivia Mack McCool
    8/95

    Ratatouille Pasta

    If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

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  • Photo by Chelsie Craig, Food Styling by Michelle Gatton
    9/95

    Big Green Lentil Salad

    Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.

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  • Photo by Laura Murray, Food Styling by Pearl Jones
    10/95

    Lemony Lentils and Rice With Caramelized Onions

    This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    11/95

    Basically Skillet Lasagna

    Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

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  • Photo by Alex Lau, Food Styling by Yekaterina Boytsova
    12/95

    Squash and Caramelized Onion Tart

    For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

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  • Photo by Alex Lau
    13/95

    BA’s Best Corn Chowder

    To make this vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.

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  • Photo by Laura Murray, Food Styling by Rebecca Jurkevich 
    14/95

    Cauliflower Bolognese

    No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

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  • Photo by Chelsie Craig, Food Styling by Michelle Gatton
    15/95

    Soba Noodles With Crispy Kale

    These soba noodles with crispy kale chips and a nutty tahini-honey-soy dressing are a hearty vegetarian weeknight dinner—or make-ahead lunch.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou
    16/95

    Spiced Sweet Potato Sandwich With Feta

    Each component in this sweet potato sandwich recipe is seasoned really well, which makes everything pop.

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  • Photo by Chelsie Craig, styling by Molly Baz
    19/95

    Tofu and Mushroom Stir-Fry

    Faster than delivery, and about 10x more delicious.

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    20/95

    Mushroom Carbonara

    Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

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  • Photo by Laura Murray, Food Styling by Kat Boytsova
    21/95

    Vegetarian Chili With Lots of Fritos

    Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) 

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  • Photo Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen
    22/95

    Easiest-Ever Grilled Veggie Burgers

    The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

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  • Photo by Emma Fishman, Food Styling by Sue Li
    23/95

    Vegetarian Taco Bowls

    We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

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  • Photo by Emma Fishman, Food Styling by Susie Theodorou
    24/95

    Vegetarian Enchiladas

    These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    27/95

    Instant Pot Black Bean Soup

    This black bean soup is seasoned with a heavy hand. If you are salt- or spice-averse, decrease the amount of salt to 1½ tsp. and use 1 chipotle chile with 1 tsp. adobo sauce instead.

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  • Photograph by Jarren Vink
    28/95

    Buffalo Wing Popcorn

    Why this spicy caramel popcorn didn’t already exist, we have no idea.

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  • Alex Lau
    31/95

    Mozzarella Sticks

    If you’re short on dried herbs for this mozzarella sticks recipe, just compensate by using more of another. But please, don’t use pre-seasoned fine crumbs; the crunch factor will suffer.

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  • Photo by Caleb Adams
    32/95

    Basically Black Bean Soup

    As with any simple soup, the magic is all in the garnishes. Whether having people over for a casual hang or going all out with a large-group Super Bowl viewing, a bunch of toppings—something crunchy, something creamy, something fresh and herby—makes a humble bowl of beans feel like a party.

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  • Photo by Chelsie Craig
    37/95

    Pretzel Bites

    These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou
    38/95

    Lentil Burgers

    Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.

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  • 39/95

    Blistered Padrón Peppers

    Eating blistered Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you'll bite into a wickedly hot one.

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  • Michael Graydon + Nikole Herriott
    40/95

    Classic Mozzarella Grandma Pie

    This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.

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  • Photo by Chelsie Craig, styling by Judy Mancini
    41/95

    Crispy Cheese Twists

    Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.

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  • Bobbi Lin
    42/95

    Gluten-Free Skillet Cornbread

    We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.

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  • Michael Graydon & Nikole Herriott
    47/95

    Cheesy Sesame Phyllo Bites

    Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!

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  • Hirsheimer & Hamilton
    48/95

    Old-School Garlic Bread

    You can cut and butter the bread well in advance, but don’t bake it until guests arrive. This is part of BA's Best, a collection of our essential recipes.

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  • Christopher Testani
    49/95

    Sweet-and-Spicy Mixed Nuts

    Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

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  • Photo by Alex Lau
    50/95

    BA's Best Guacamole

    It takes a while for the avocado to absorb all the flavors you add to it. So if you ever find yourself wondering if your guac is spicy (or salty, or lime-y) enough, wait a few minutes before you add more so that you don’t accidentally overseason it.

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  • Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski
    63/95

    Weeknight Beans on Toast

    This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

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  • Alex Lau
    64/95

    Scallion Pancakes

    The secret to layered, flaky, chewy-crunchy scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Not to mention the low and slow crisping. Once you master this recipe, you might not ever order them at a restaurant again.

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  • Alex Lau
    67/95

    Sweet-and-Spicy Chex Mix

    Don't scoff at the sour cherries: Their sweet bite and chewy texture are the perfect foil for all the crunch and salt and spice. But if you're really not into it, sub mini chocolate chips instead.

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  • Peden + Munk
    68/95

    Charred Bread with Ricotta and Cherry Salsa

    This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

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  • Alex Lau
    69/95

    BA's Best Onion Rings

    The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.

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  • Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman
    70/95

    BA’s Best Mac and Cheese

    Don’t be alarmed if the sauce looks thin at first: It will continue to thicken as it bakes with the noodles. This recipe also easily doubles—because one can't have too much mac 'n' cheese.

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen
    71/95

    Rice Noodles with Cashew Sauce and Crunchy Veg

    This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

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  • Alex Lau
    72/95

    Salad Sandwiches with Ranch Spread

    This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.

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  • Alex Lau
    79/95

    Kung Pao Cauliflower

    Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

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  • Photo by Alex Lau, Styling by Andy Baraghani
    80/95

    Butternut Squash Baked Pasta

    The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

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  • Alex Lau
    81/95

    Creamy Kimchi Dip

    This stuff is crazy good.

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  • Photo by Chelsie Craig, food styling by Anna Billingskog
    82/95

    Cheesy Zucchini-Eggplant Bake

    Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

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  • Gentl & Hyers
    83/95

    California Veggie Sandwich

    We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.

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  • Michael Graydon + Nikole Herriott
    84/95

    Hummus with Roasted Tomatoes and Almonds

    Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

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  • Peden + Munk
    91/95

    Spicy Tofu Crumbles

    Try this versatile protein-packed side/condiment/snack tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

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  • Photo by Alex Lau, Styling by Sue Li
    92/95

    Rye and Caraway Crackers

    The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.

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