All right you guys, it’s Super Bowl time!
Now, let me throw out my truth (as usual 😉): I don’t understand most of the game, but I’m still a fan!
I like football over basketball—although I do have some conflicting feelings about the safety risks of the game for the players.
But, I digress; that’s not what we’re focused on!
This Super Bowl Recipe Remix Challenge is the perfect segue from our Friend Date Challenge last week! The Super Bowl is definitely a day spent with friends and family—and oh yes, indulgent food!
Since my diet is plant-based now, this means something a little different for my crew and me.
I love nachos, but that’s been done. And while there are plenty of substitutes out there for wings, ribs, and the like, I love the idea of a comforting potato dish!
My favorite football team, The Saints, isn’t in it this year, so for me, it’s more about the food and the QT—as opposed to the QB.
Here’s a party-friendly dish that is both vegan and gluten-free!
And if you need a nut-free version, I’d recommend Cashew-Less Vegan Queso, a recipe for nacho cheese I’ve used before and really like.
You would simply substitute the almond milk with a flax or other non-dairy unsweetened milk in the recipe.
In the pictures, you’ll see I almost doubled the recipe I’m giving you below—this is because I have a large family and we don’t shy away from eating!
I hope everyone has an amazing Super Bowl Sunday, whomever you decide to spend it with!
And more than that, I hope you all love this Super (Loaded) Bowl recipe!
Super (Loaded) Bowl!
servings: 4 to 6, plus about 2 cups of dip
- 6 Tablespoons vegetable shortening (organic is best)
- 1 small onion, thinly sliced
- ½ jalepeño pepper, seeds + ribs removed, thinly sliced
- 2 to 3 garlic cloves, chopped
- 1 chipotle pepper packed in adobo sauce, finely chopped + 1 teaspoon of the adobo sauce
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 4 ounces peeled + thinly sliced cooked Yukon or russet potatoes (about ½ medium potato)
- 4 ounces raw cashews (about 1 cup)
- ½ cup almond (other non-dairy) milk
- 1 teaspoon hot sauce, such as Cholula or Franks (optional)
- Salt, to taste
- Ground black pepper, to taste
- ½ cup chopped green onion, for a garnish
- Vegan bacon (tempeh or MorningStar Farms works great), crumbled, for a garnish
- Vegan sour cream, for a garnish (optional)
- Vegan shredded cheese, for a garnish (optional)
- 5 to 6 Yukon or russet potatoes (about 3 to 3½ pounds), unpeeled
- 3 to 4 tablespoons grapeseed or vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ to 1 teaspoon paprika
- Salt, to taste
- Ground black pepper, to taste
- In a deep skillet, melt the shortening over medium heat. Add the onion, jalapeño, and garlic, then cook, stirring, until softened—about 5 minutes. Next add the chipotle pepper, adobe sauce, cumin, paprika, and garlic powder, cooking for another minute more.
- Add the cooked potato and cashews and stir until lightly toasted—about 2 minutes. Then add the almond milk along with ½ cup of water. Bring this mixture to a boil, stirring, then reduce to a simmer; continue cooking until all ingredients are heated through.
- Transfer the mixture to a high-powered blender, adding hot sauce if you desire. Starting on low speed and gradually increasing the speed to high, blend the mixture until it is completely smooth. Season it with salt and pepper to taste, then wipe down the sides and pulse a couple of times to make sure the mixture is blended well. If it’s too thick, gradually add up to ¼ cup more of water one tablespoon at a time, until you reach your desired thickness. Adjust any seasonings if necessary.
- To serve, transfer the mixture to a serving bowl and garnish with whatever your dippity heart desires (such as green onion, vegan bacon, vegan sour cream, or vegan shredded cheese)!
- Preheat the oven and baking sheets to 400° degrees. Scrub the potatoes well, pat them dry, and cut them in half lengthwise. Cut each half into thirds, so each potato should make a total of six wedges (smaller potatoes should be cut into four wedges so that all wedges cook evenly).
- To a large bowl, add the wedges, oil, garlic powder, onion powder, paprika, salt, and pepper, and toss to coat evenly. Then spread the seasoned potato wedges out in a single layer on the preheated baking sheet. Bake for 35 to 40 minutes, turning half way through.
- The cooked potato in the dip recipe can be microwaved, steamed, boiled, etc.—whatever works best for you.
- The dip can be made ahead of time and stored in the refrigerator in an airtight container for up to one week. When ready to reheat, microwave in 30 second intervals, stirring between each. Alternately, add the dip to a saucepan and heat it on low to medium-low heat, stirring constantly; add water if necessary to thin the dip or keep it from sticking to the pan.
- If you double the recipe, I recommend placing the raw potato wedges in a bowl of cold water while working to keep them from browning. Just be sure to drain them very well before adding oil and spices.
- The dip in the recipe is adapted from Seriouseats.com’s Best Vegan Nacho Cheese Sauce.