Super Super Bowl Foods!: Carmelised Onion Dip, Buffalo Seitan Wings with Bleu Cheese Dressing, and pizza!

Update February 2013: Vegan Buffalo wings and vegan bleu cheese dip now have their own homes! Check them out if that’s what brought you here.


My personal commitment for Super Bowl was that if I didn’t feel fat by the time that I left, then I had failed. I’m pretty sure that I succeeded. I was also psyched that the Steelers lost. =) Yay!

vegan Buffalo Seitan Wings

Surprisingly, at our little get-together this year, lots of my food was gobbled up by the omnivores among us as well. I say surprisingly because I got to my friend’s place about 15 minutes late, and there was already chips and hummus, homemade quiches, bean dip, and a bunch of beer out for consumption.

My awesome hors d’ouvres kicked some vegan ass, however, and most people who knew me were adventurous enough to try a bite—some coming back for more (yay sharing!). I thought that I would have had leftovers, but I ended up having to squirrel away the last slice of vegan pizza so that I would have something for lunch the next day.

Despite the long ingredients list, these dishes are actually deceptively simple to throw together. Fair warning: get ready to pick up a lot of vegan substitutes! You can’t have entirely unhealthy Super Bowl foods without some 1:1 conversions of non-vegan dip ingredients. Huzzah market demand in creating them, though!

ps Please excuse the photos; the only thing that I forgot to bring to my friend’s place was my camera, but luckily I had my trusty iPhone for these 16:9 shots (except for the onions)! Please excuse the photos again because by the time that I remembered to take them, it was pretty impossible to keep everyone away from the dips—hence the action shots!

So without further ado, I present to you my Super Bowl XLV Recipes:

Serves: 8 at a party (id est if this is all that you make, then 8 people will be satiated)

Ingredients:For the Carmelised Onion Dip:
3 small sweet onions

oil for sautéing

1 T garam masala

salt and freshly ground black pepper, to taste

12 oz Tofutti Better Than Sour Cream

3 T Tofutti Better Than Cream Cheese

For the Buffalo Seitan Wings:

8-12 oz seitan (we tried tofu, too, but the seitan was the clear favourite), drained and cut into wing-sized pieces (I used Westsoy Chicken Style seitan; if you haven’t got yourself chicken-style, then see Betsy DiJulio’s recipe here for how to recreate the flavouring!)

1/4-1/2 c oil for pan frying, more depending on your size of pan

1/4 c flour

dash salt

sprinkle freshly cracked black pepper

dash paprika

pinch to dash cayenne, optional

For the Buffalo Sauce:

1/3 c Earth Balance

1/3 c hot sauce

1 t corn starch mixed with 1 t water

dash cayenne

dash garlic powder

dash salt

For the bleu cheese dip:

3/4 c Veganaise

3/4 c Tofutti Better Than Sour Cream

dash garlic powder

dash onion powder

squeeze lemon juice

1/4 t apple cider vinegar

dash hot sauce

salt and freshly cracked black pepper, to taste

1/4 block tofu, crumbled

For the Pizza:

Follow the recipe here! You can stretch the dough into four square or rectangular crusts and then cut down the middle and perpendicular three times across to make 8 rectangle-shaped pizza pieces if you want something a little different for serving!

For serving:



other crudités

Kettle Krinkle Kut™ Salt and Fresh Ground Pepper chips (the best!!)

In a medium non-stick skillet over medium-high heat, sauté the onion until translucent, about 5 minutes. Reduce heat to low and cook 45 minutes to an hour, stirring often. You want the onion pieces extremely soft and sticky but not burnt, something like this:

carmelised onions!

Meanwhile, whip the sour cream and cream cheese for the carmelised onion dip until well combined and refrigerate until ready to use.
Mix the mayonnaise and sour cream for the bleu cheese dip and add the rest of the ingredients except the tofu. Taste and season more if necessary. Fold in the tofu crumbles and refrigerate until ready to use.

Both of these dips can be made ahead of time and refrigerated for a few days. Be careful, though—they tend to disappear slowly if you do this, especially if you have crisps, carrots, or celery just lazing about.

vegan Buffalo Seitan Wings with bleu cheese dip and crudités

For the wings, drain and press the seitan to remove as much water as possible. In a large skillet, heat the oil to 350-375ºF, being extra careful because hot oil is scary.

In a large ziplock back, mix the other ingredients. Drop the tofu into the bag and seal, trapping as much air as possible. Shake the bag about until all seitan pieces are evenly coated with the flour mixture. Don’t let them sit around too long or they’ll get sticky.

I used tongs to place each wing into the hot oil and pan fry. This way, my little hands and arms ended up with as few red dots of oil burns as possible. Fry each piece until golden, flip, fry the other side, and then remove to a plate.

In a small saucepan, melt the Earth Balance, then add the other Buffalo sauce ingredients, whisking constantly and removing from heat once it begins to thicken.

Drain the oil from the frying pan into a mug to cool (don’t put it down the drain!!) and then place the wings back into the pan. Pour the buffalo sauce over the wings, making sure to coat each one well.

vegan Buffalo Seitan Wings

Pour the chips into a bowl, the dips into smaller bowls, place the wings onto a plate, and throw some crudités around. You’ll have every party-goer—vegan or not—asking for your recipes after the first bite.

vegan Carmelised Onion Dip with salt and pepper crisps

Garnishes: extra points (conversion?) if you cut the crudités into fancy shapes, dips can be garnished with spices or a handful of chopped chives
Goes well with: Steelers, Eagles, or Oakland fans dying a little bit inside; craft brews (we enjoyed a Butternut’s mix pack); and friends with whom to share!

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