All Vegan Online Grocery Store

Because the food is really why we’re all here.

7 Layer Taco Dip:

Recipe & photos by: Minimalist Baker

Ingredients:

Guacamole:

  • 2 ripe avocados
  • 1 medium lime (juiced)
  • 1 pinch sea salt

Pico De Gallo:

  • 3/4 cup cherry tomatoes (diced)
  • 1/4 cup red onion (diced)
  • 1/4 cup fresh cilantro (chopped)
  • 1 tbsp lime juice
  • 1 pinch each salt and pepper

Instructions:

  1. Prepare the guacamole by mashing all ingredients together in a bowl and adjusting seasonings to preference. Do the same with the pico de gallo (or just use your favorite salsa).
  2. To assemble the dip: Spread out vegan refried beans, then top with cheese layer, then guacamole, then pico or salsa, then bell pepper, then black olives, then cilantro.
  3. Serve immediately or cover and refrigerate. Can be made up to 1 day in advance.

Mini Vegan Carrot Dogs in a Blanket:

Recipe & photos by: Karissa's Vegan Kitchen

Ingredients:

  • 2 cans crescent rolls
  • 1 16-ounce bag baby carrots
  • 1 tbsp maple syrup
  • 3 tbsp apple cider vinegar
  • 1/3 cup soy sauce
  • 1/3 cup vegetable stock
  • 1 tsp garlic powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1/2 tsp vegan Worcestershire sauce
  • Dash of liquid smoke

Maple Mustard Dipping Sauce:

Instructions:

  1. Boil the baby carrots until they are tender. You don’t want them so soft that they’ll fall apart but you don’t want them to be super crunchy either. To achieve this consistency boil for about 10-14 minutes, frequently checking on them. Then drain.
  2. Add the boiled carrots a dish or quart sized bag and add the reaming ingredient. Shake the bag to mix.
  3. Marinate or at least 10 hours in the fridge, shaking them every few hours to re coat the carrots.
  4. Cut the crescent roll triangles into halves.
  5. Drain and rinse the marinated carrots off.
  6. Roll the carrots up in the dough and place on a parchment-lined baking sheet about 2 inches apart.
  7. Bake at 375 degrees Fahrenheit for 11-14 minutes or until golden brown.

Buffalo Bites:

Recipe & photos by: Veggie Inspired

Ingredients:

  • 1 large head of cauliflower (cut into bite size pieces)
  • 1-2 tbsp extra virgin olive oil
  • 1/3 cup breadcrumbs
  • 1/2 cup hot sauce

Vegan Ranch:

Instructions:

  1. Preheat oven to 450 degrees Fahrenheit
  2. In a large bowl, drizzle the olive oil over the cauliflower and toss to coat well
  3. Pour the bread crumbs over and toss again to coat
  4. Pour cauliflower onto parchment paper lined baking sheet and spread out into one layer
  5. Roast for 20 minutes or until cauliflower starts to get tender
  6. Take out of oven and pour back into the large bowl
  7. Pour hot sauce over cauliflower and toss to coat (feel free to add additional breadcrumbs)
  8. Place back on baking sheet and toast for another 10-15 minutes
  9. While waiting make the Ranch dipping sauce. Combine all ingredients into a blender and blend until well combined.
  10. Take cauliflower out and serve with ranch.

Buffalo Wing Dip:

Recipe & photos by: From My Bowl

Ingredients:

Instructions:

  1. In a high speed blender or food processor, blend the first 8 ingredients together until smooth.
  2. Add this mixture to a medium pot, then stir in the Jackfruit, Parsley, and Dill.
  3. Bring the Buffalo Dip mixture to a simmer over medium heat and cook for 5-7 minutes, stirring continuously (otherwise it will bubble and make a big mess).
  4. Transfer the cooked Dip to an oven-safe dish, and broil in your oven on HIGH, on the top rack with the door slightly ajar, for 5-8 minutes. Serve warm.

Happy Super Bowl, Mylk Fam. Go Vegans!