Vegetarian tailgate recipes
Fall has arrived, which means it’s officially football season in Michigan. Whether you’re wearing Blue and Maize or Green and White, we know Michiganders know how to tailgate. And in keeping with tradition, we’ve got some twists on the classics that are sure to please—you won’t even know they’re meatless!
- 2 cans (15 oz. each) black beans, rinsed
- ½ c seasoned breadcrumbs combined with ¼ c shredded sharp-cheddar cheese
- 1 stalk celery, finely chopped
- 2 Tbsp. water
- 8 slider buns
- 8 lettuce leaves
- 3 Tbsp. sour cream
- 1/2 avocado, thinly sliced
- Mash beans with fork in a medium bowl. Add cheese mixture, celery and water; mix well. Shape into 8 (1/2-inch-thick) patties.
- Heat large skillet sprayed with cooking spray on medium-high heat. Add patties; cook 5 min. on each side or until heated through (160ºF).
- Fill buns with lettuce, burgers, sour cream and avocados.
For the sauce:
- ½ c soy sauce (or tamari for gluten free)
- ¼ c honey (or agave or maple syrup for vegan)
- ½ T grated fresh ginger
- 1 T sesame oil
- ¼ c rice vinegar
- 1-2 sliced scallions
- 1 T sesame seeds
For the cauliflower:
- One large head cauliflower
- ½ c flour (Brown rice flour works best, but all purpose flour could always be used)
- ½ c almond milk of choice ½ t garlic powder
- Optional additional sesame seeds and/or scallions for garnish, if desired
For the sauce:
- Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
- Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
- Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
- Whisk together the remaining ingredients in a bowl.
- Toss the cauliflower in the batter until thoroughly coated.
- Arrange the cauliflower on the baking sheet in a single layer.
- Bake for 15-20 minutes, or until slightly less done than you want them.
- Remove from the oven and pour the sauce over the cauliflower (see Note).
- Return to oven for another 5 minutes.
- Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet.
- Return to the oven for another 5 minutes.
- Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional scallion and/or sesame seeds.
- If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.
Recipe: Cupcakes and Kale Chips
- 4 submarine rolls or mini-baguettes
- Vegan mayonnaise, to taste (You can find this in most grocery stores or check out this recipe to make it on your own.)
- 24 veggie deli slices 8 soy cheese slices
- 1 red onion, sliced thin
- 12 tomato slices
- 4 red-and green-pepper slices
- 1 cup sliced black olives or stuffed green olives
- 4 cups shredded romaine lettuce
- Olive oil, to taste
- Salt and pepper, to taste
- Slice the rolls or baguettes in half.
- Spread with vegan mayonnaise, if desired.
- Place the ingredients on the bread in the following order: deli slices, soy cheese, onion, tomatoes, peppers, olives and romaine lettuce.
- Drizzle with olive oil and season with salt and pepper.
- 1 loaf Italian bread (16 ounces, by weight)
- 1 pound grated fat-free, extra-sharp cheddar cheese
- 1 stick (4 ounces by weight) butter
- 1 large clove of garlic, minced or pressed
- 1 handful of green onions (scallions) trimmed and thinly sliced
- A fistful of fresh curly parsley, minced
- Nonstick cooking spray and foil
- Preheat oven to 350°F (or preheat grill to medium heat).
- Lay out a double thickness of standard foil (or a single thickness of heavy-duty foil).
- Spray lightly with nonstick cooking spray, and set aside.
- In a microwave safe bowl, or a heavy-bottomed skillet, heat the butter until melted and mix in the garlic and sliced green onions. Stir with a serving spoon.
- Lay the loaf of bread on the cutting board and cut a ½” grid pattern into it, stopping about ¼” above the base of the bread so that it stays connected. Gently pry apart the bread and spoon the butter mixture along the seams.
- Gently wrap the foil up around the top of the loaf and put on a rimmed baking sheet. Bake for 10 minutes.
- Remove the pan from the oven, open the foil and sprinkle cheddar cheese over the top, gently pushing some of the cheese down into the cut bread.
- Leave the foil open and return the pan to the oven or grill and raise the heat to 425°F or HIGH for another 15 minutes or until the cheese is completely melted and bubbly and lightly browned on top.
- Let set for 3 minutes before showering with freshly minced parsley and serving.
Recipe: Foodie with Family