Game Day Appetizers

These plant-based apps are everything you need to prepare the ultimate Super Bowl spread. 


Truffle Hound cauliflower wings
  • Frozen cauliflower wings (sorry, no homemade recipe here)
  • 2-3 Tbsp Truffle Hound
  • Optional: Vegan Ranch for dipping, cilantro for garnish
  1. Bake or fry your wings according to the package instructions.
  2. Place the cauli wings on baking sheet or in a large mixing bowl. Drizzle Truffle Hound over the wings and toss until evenly covered.
  3. Serve while hot!


Inspired by Emilie Eats

Avocado potato skins dairy free

Avocado deviled potatoes with chipotle sauce


  • 1 1.5-pound package of fingerling potatoes
  • 1 medium avocado
  • ¼ cup fresh dill
  • 3 tablespoons unsweetened plant milk
  • 1 Tbsp Smoked Jalapeño
  • 1 teaspoon dijon mustard
  • Chives, for garnish


  1. Preheat oven to 375ºF. Bake potatoes on a baking sheet for 30-35 minutes until tender.
  2. Remove potatoes and let them sit to cool. Cut potatoes in half lengthwise and scoop out hollows in each half. Put the innards of the scooped out potato in a food processor or blender. Place the potato skins back on the baking sheet and put back in the over for 5-7 more minutes.
  3. In the food processor or blender with the potato filling, add the avocado, dill, plant milk, dijon mustard, and Smoked Jalapeño. Blend until smooth, adding more plant milk if needed.
  4. Place a small scoop of the filling into each potato skin. Garnish with chopped chives. 


Inspired by Sweet Simple Vegan


Soyrizo taquitos vegan appetizer

  • 1 recipe Spicy Umami Tofu Sausage 
  • 8 oz. vegan cream cheese
  • 1 pack (about 25–30) corn tortillas
  • Spray oil of choice

Serve with

  • Vegan sour cream
  • Fresh cilantro, roughly chopped
  • Lime wedges
  • Pico de gallo or salsa of choice
  • Avocado, diced


  1. Preheat the oven to 400F and line or grease a large baking sheet. Set aside.
  2. In the meantime, prepare the Spicy Umami Tofu Sausage. Once the “sausage” is prepared, add in the vegan cream cheese and mix until everything is well combined. Set aside.
  3. Heat the tortillas until they are pliable and easy to work with. You can do this by placing them in a skillet (with no oil) on medium heat, about 10-20 seconds per side, or by placing (a maximum of five) tortillas on a microwavable plate, covering them with a damp paper towel, and microwaving in 30-second bursts until they are warmed through. It is important to heat the tortillas before filling them so that they do not break when handling.
  4. Spread 1 heaping tablespoons of the tofu sausage filling at the end of a tortilla. Starting at the end with the filling, gently roll the tortilla into a tight cigar shape. You can secure the seam side of taquito with a toothpick, or place the taquitos seam side down on the baking sheet. Continue until you have used up all of the filling.
  5. Place the taquitos evenly on the baking sheet liberally spray them with oil. Bake for 15-20 minutes, or until golden and crispy. Remove from oven and cool before serving.
  6. We served our taquitos with vegan sour cream, diced tomatoes, cilantro, avocado and lime wedges.

← Older Post Newer Post →

Seed Ranch Flavor Co. Recipes

grilling smoked jalapeño smoky ghost umami seasoning

Gourmet Grilling: Smoky Eggplant Rounds

Read more
grilling plant-based umami umami reserve

Umami-infused Tofu Skewers for Your Summer Cookouts

Read more