Plant-based game day recipes 🌮

For your meat loving friends 🤝

Hate to be that basic girl sometimes but I’d be lying if I said I was even remotely interested in the Super Bowl. The actual game isn’t quite for me, but the food, the food you know I can get down with. I partnered with Beyond Meat on an Instagram post for Game Day recipes and they were too good not to share here!

So if you’re looking to level up your own game in the kitchen, try out these tasty vegan and dairy-free recipes that your friends will absolutely love! You can whip up not just one but three recipes that will convince even the most hardcore meat eaters. Take notes because you’re going to want to save these mini philly cheesesteak sliders, loaded tots, and seared corn and beef tacos. Best part? All three recipes use the same creamy cheese sauce and zesty spicy mayo. It makes everything super easy!

With these recipes in your arsenal, you can kick back and enjoy the game while everyone raves about your delicious food! Just be sure to send them here when they beg you for the recipes.

Bai’s Tip: Make your cheese sauce and spicy mayo first, then you will be ready to make all three recipes. Just grab some slider buns and fill them with sautéed onions, bell peppers, cheese sauce, spicy mayo, and the Beyond Steak. For the loaded tots, toss some ground beef with spices and bake those crispy tater tots and then load em up—yum! And lastly, don’t forget the cheesy beef tacos with a crunchy, spicy slaw. Duh!

Scroll down for three delicious game day recipes!

Cheese Sauce

THE GOODS:

• 1 medium white onion, sliced

• 2 large carrots, diced

• 2 medium white potatoes, diced

• 1/2 cup raw cashews

• 4-5 garlic cloves, peeled

• 1 tbsp nutritional yeast

• 1 tsp turmeric

• 3/4 cup unsweetened coconut milk

• 1 tbsp miso paste

• 1 tsp salt

THE METHOD:

Grab a large sauce pan and add in the onion, carrots, white potatoes, cashews, and garlic. Fill it with water until all the veggies are submerged. Boil for 20-25 minutes until the veggies are fork tender. Drain the veggies and then add them into a high powered blender with the nutritional yeast, turmeric, coconut milk, miso paste, and salt. Blend on high for 1-2 minutes until fully smooth, then pour it into a large mason jar and set aside. (You can keep the cheese in the sauce pan to easily reheat if desired.)

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High protein spicy mayo:

THE GOODS:

• 1 block tofu, drained

• 2 tbsp lemon juice

• 1 tbsp nutritional yeast

• 1 tsp salt

• 4 tbsp sriracha

• 1/4 cup unsweetened plant milk

• Blend on high and then taste for salt

THE METHOD:

Simply add everything into a high powered blender and blend on high for 1-2 minutes or until fully smooth. Set aside in a squirt bottle for easy use later on.

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Mini Philly Cheesesteak Sliders

THE GOODS:

• Dash of Olive oil

• 1 onion, thinly sliced

• 1/2 tsp salt

• 2 bell peppers thinly sliced

• 1 package beyond steak tips

• 3 tbsp dried herbs

• 2 tbsp liquid aminos

• 2 tbsp agave

• 1 tbsp Dijon

• Dozen sliders buns, all intact still

For the garnish:

• cheese sauce

• spicy mayo

THE METHOD:

Heat a large cast iron skillet on medium high heat with a dash of olive oil. Once hot, add the onions, salt and sauté for 2-3 minutes. When the onions are slightly softer, toss in the bell peppers and sauté again for 2-3 minutes. Toss in the beyond steak, dried herbs, liquid aminos, agave, dijon and stir until everything is mixed up evenly. Cook this down for 4-6 minutes, then remove from heat.

Grab a bread knife and slice a large pack of slider buns in half horizontally. Drizzle a generous amount of spicy mayo on the inside bottom half. Take a generous amount of the cooked veggies and add it on top of the mayo. Garnish the veggies with cheese sauce and then place the entire other half of the slider buns on top. Enjoy as a party platter for game day!

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Loaded Tots

THE GOODS:

• 2 packages of organic tater tots

• dash of olive oil

• 1 package ground beyond beef

• 1 tsp chili powder

• 1 tsp coriander

• 1 tsp paprika

• 1 tsp granulate garlic

• 1/2 tsp salt

For the garnish:

• cheese sauce

• spicy mayo

• avocado slices

• cilantro leaves

THE METHOD:

Preheat the oven to 450. Bake the tater tots for 20-25 minutes until they are nice and crispy. As the taters are baking, heat a cast iron skillet on medium high heat with a dash of olive oil. Once hot, toss in the vegan ground beef, chili powder, coriander, paprika, granulated garlic, salt, and sauté for 4-6 minutes. When everything is fully cooked, remove from heat and set aside.

When the tater tots are done, you can build your loaded tots. Grab a single serving bowl or make a massive one to share, and lay down a layer of tots first. Top with a few large spoonfuls of the vegan meat mixture, a generous drizzle of cheese sauce and spicy mayo, a few slices of avocado, and some cilantro leaves. Enjoy immediately while everything is warm!

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Cheesy & Crispy Corn Tacos

THE GOODS:

• dash of olive oil + extra for the tacos

• 1/2 cup corn kernels

• 1 package ground beyond beef

• 1 tsp granulated garlic

• 1/2 tsp salt

• 1/2 cup cheese sauce

• 1 package of corn tortillas

For the taco slaw:

• 2 medium carrots, shredded

• 2 cups shredded cabbage

• 2 cups shredded purple cabbage

• 1/4 cup spicy mayo + extra if desired

THE METHOD:

Grab a large cast iron flat top or cast iron skillet, and heat on medium high heat with olive oil. Once hot, pour in the corn kernels and sauté for 1-2 minutes. Next toss in the ground beyond beef, garlic, salt, and sauté for 3-5 minutes until the vegan meat is seared. Now pour in the cheese sauce and mix it up. Cook this for about 60 more seconds, then remove from heat and set aside.

As the mixture cools, you can take this time to make your taco slaw. Add the shredded carrots, both shredded cabbages, and spicy mayo into a large mixing bowl, and toss until everything is coated. Set aside in the fridge.

To finish the tacos, heat up a clean flat top or cast iron skillet on medium high heat. Add a dash of olive oil to the pan, and then place a tortilla onto the pan. Scoop 1-2 generous spoonfuls of the corn mixture into the center of the tortilla and then fold it over in half like a taco. Sear each side for about 1-2 minutes depending on how high the heat is. Carefully, repeat this step until all the tacos are seared. Place all the finished tacos onto a large serving plate.

When all the tacos are made, serve immediately while still warm. To plate, add 1-2 tacos onto a plate, and then garnish with a generous scoop of the taco slaw and a drizzle of spicy mayo. Enjoy!

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