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Our Favorite Plant-Based Big Game Recipes

Our Favorite Plant-Based Big Game Recipes

Caprese Pinwheels

  Sun-dried tomato and basil pinwheels is our first recipe, and it’s perfect for when the weather is just too warm to bother turning on the oven in a crowded home. With only eight ingredients needed, this is also a useful recipe for impromptu occasions. Fresh basil and spinach, sun-dried tomatoes, punchy garlic, and vegan parmesan all meld together in vegan cream cheese wrapped up in soft tortillas.  
  • 8 ounces vegan cream cheese
  • ¼ cup lightly packed sauteed spinach, or squeezed dry thawed frozen spinach
  • ½ cup lightly packed chopped sun-dried tomatoes, drained of oil
  • 2 large cloves garlic, minced
  • ¼ cup vegan parmesan cheese
  • 24 fresh basil leaves, chopped
  • Salt and fresh black pepper to taste
  • 2 large burrito-sized vegan flour tortillas 
 
  1. Add vegan cream cheese, sun-dried tomatoes, garlic, vegan parmesan cheese, spinach, and salt & pepper to a mixing bowl and combine thoroughly.
  2. Divide filling evenly and spread over the entire surface of the two flour tortillas. Press basil leaves into the cream cheese while leaving one edge bare to allow the tortilla to stick to itself.
  3. Tightly roll the tortilla starting from the edge with basil, working towards the edge without basil.
  4. Once rolled, wrap tortillas in plastic wrap and squeeze tightly, then allow to chill for at least an hour in the fridge.
  5. Once chilled, place the seam side down and cut with a serrated knife into ½ inch slices, leaving you with around 20 pinwheels. 
  6. Arrange on a serving platter and enjoy! These can also be made in advance and left in the fridge for up to 24 hours.
 

Red Curry Cauliflower “Wings”

  Our second recipe is a vegan take on the classic game day appetizer: Red curry cauliflower “wings”. This recipe also has a short ingredient list, making it quick to prepare and easy on your wallet! Simple par-roasted battered cauliflower is tossed in a curry paste sauce before being returned to the oven to crisp and cook to golden brown.   For batter
  • 1 head of cauliflower, trimmed and cut into bite-sized pieces
  • ¾ cup unbleached all-purpose flour or brown rice flour (if gluten-free)
  • ½ tsp curry powder
  • 2 tsp tandoori masala
  • ½ unsweetened unflavored rice or almond milk
  • 6-8 tbsp of water
Sauce  
  1. Preheat your oven to 232 C (450 F) and prepare a baking sheet with parchment paper.
  2. Whisk dry batter ingredients together, then add almond milk and stir. Add water slowly until it reaches a pourable consistency that will stick to the cauliflower. If you’ve added too much water, add a bit more flour.
  3. Add the cauliflower to the batter and stir to coat. Once coated, shake off any excess and add to the prepared baking sheet with 1 inch of room between pieces. Bake for 25 minutes in your preheated oven.
  4. Prepare the sauce while your cauliflower bakes by whisking together red curry paste, coconut oil, and your syrup. Add water to thin if needed.
  5. After 25 minutes, remove your cauliflower from the oven and toss in the glaze. Once coated, shake off any excess and return to the baking sheet for another 25 minutes in the oven, or until glaze is caramelized.
  6. Let cool for just a few minutes, and then serve! 
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