How to (Vegetarian) Tailgate
Vegetarian Football Food
In the US, a tailgate party is a social event held around the open tailgate of a vehicle, usually in a sports arena or stadium parking lot. Tailgating often involves drinking alcoholic beverages and grilling food. Tailgate parties have spread to the pre-game festivities at sporting events besides football, such as basketball, hockey, soccer, and baseball, and also occur at non-sporting events such as concerts.
This page is mainly ideas for great food to serve at your tailgating party. It happens to be all vegetarian, but the food is sure to please all types of eaters.
Tailgate Grilled Personal Pizzas - You can oven bake these, too.
- 1 pound pizza dough, thawed
- 1 (8 oz can) tomato sauce
- 8 ounces shredded mozzarella cheese
- various toppings such as: frozen broccoli florets, thawed; sliced olives, fresh pepper slices, frozen chopped spinach, thawed; thinly sliced veggie pepperoni; grape tomatoes, halved
- Preheat oven to 450 F.
- Divide the dough in quarters, then stretch dough (kids can use rolling pins) into about 6 inch rounds.
- Place on a large greased baking sheet Spread with toppings and bake until cheese is bubbling and bottom crust is golden, about 10 minutes
- Prepare the grill for high heat.
- Dust a baking sheet, a peel, or a plate with flour or cornmeal so the dough won't stick.
- Shape the dough into rounds, either stretching it by hand or using a rolling pin. Each round should be no more than Â¼ inch thick. You can stack the rounds by layering waxed paper, parchment, or a clean well-floured kitchen towel in between the individual crusts.
- When the coals are hot, have all of your toppings ready near the grill.
- The easiest method for grilling pizza is to par-bake the crust: grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza.
- Begin by placing one dough round on the grill.
- You can oil the grill's grate, but it's not necessary; once the crust has set, after about three minutes, it should be easy to pull off the heat with tongs, a spatula, or your fingers.
- Don't worry if it droops a little through the grate--it'll firm up fast.
- After two to three minutes, give it a little tug--it should move easily. If it sticks, give it another minute or so.
- When the crust is set, remove it from the heat and transfer it to a plate or peel; flip it over so the "done" side is up, and add the toppings.
- Repeat the process with the rest of the dough rounds.
- If this is a group effort, friends and family can start topping the pizzas while you grill the crusts.
Grill Your Pizzas
Grill the topped pizzas until the cheese melts and the toppings are heated through. Depending upon the heat of the grill and the size of your pies, this can take two to 10 minutes (if your grill has cooled dramatically, you might need to cover it with a lid to finish the cooking).
And if you just want a quick shot of BBQ sauce, here are some great suggestions from the WHY Veg Facebook Page: What's your favorite vegetarian item to put BBQ sauce on?
Football Shaped Desserts
Tired of all the vegetarian chili recipes saying things like 'light, low fat, and colorful?' That's not what chili is about; It's about comfort food and having something warm to eat with your freshly baked cornbread on a cold day. This chili is spicy, 'meaty' and delicious. Serve it to your non-vegetarian friends, and they'll think you started eating meat again.
download your free printable recipe card
"This chili was excellent. The funny thing is I am not vergetarian. Everyone in my Family eats meat, but I thought I would try this recipe on them and not tell them it was veggie meat. We all agreed,
it was the best chili we ever had."
Ultimate Vegan Hot Wings - Makes about 30
1 cup sliced mushrooms
- 1 small onion, chopped (about 1/3 cup)
- 1 garlic clove, chopped
- 2 tbsp olive oil
- 2 tsp poultry spice- 1 tsp salt- 1/2 cup water
- 1 cup vital wheat gluten
- 1/2 cup fine corn flake crumbs
- 1/2 cup flour
- 1/2 tsp paprika
- 1/2 tsp salt
- fresh ground pepper
- 2 tsp oil
- 1 cup soy milk
- 1/2 tsp apple cider vinegar
Sauce (heat these ingredients in a saucepan)
- 1/2 cup margarine- 1/2 cup hot sauce
- 1 tbsp vinegar
- 1 tbsp ketchup
Preheat oven to 400 degrees. Line a sided cookie sheet with foil and lightly oil.
1. Place mushrooms, onion, and garlic in a food processor and process until finely chopped. Add oil, spice, salt and water and process into a smooth paste. Add gluten and process into a smooth dough.
2. Remove dough from food processor and roll into a cylinder about 14" long. Slice into 1" pieces and roll them into a smaller cylinders. Slice that in half if they are too long, then flatten slightly.
3. Mix together ground corn flakes, flour, paprika, salt, and pepper in a bowl. Combine soy milk and vinegar in a separate bowl.
4. Toss seitan in 2 tsp of oil. Toss seitan in corn flake mixture.
5. Dip seitan soy milk mixture, then toss in cornflake mixture again. Place on prepared cookie sheet.
6. Bake for 10 mins, turn over, then bake for another 10 mins.
7. Coat wingz with all but 1/4 cup of the sauce. Bake for 5 mins, then use a spoon to scoop up excess sauce and recoat the wingz. Bake for another 3-5 mins, until bubbling. Remove from oven and let cool 5 mins. Toss in remaining sauce and serve.
UPDATE: Some people have commented that their dough is too wet and the end product too soft. I made these again to make sure the measurements were right and they came out perfectly. So here is my advice: 1. Make sure you use a small onion so the liquid measurement is not thrown off (about 1/3 cup). 2. Save the water for the end. Process the onions, shrooms, spices, and oil, then add the gluten and process. Add enough water to get a soft but still durable dough.
Sort of a Hero Sandwich - Serves 8
To transport this sandwich, place it on a round board or flat plate, and wrap tightly in plastic. Unwrap and slice just before serving.
- 1 large round loaf bread
- 6 large portobello mushrooms, stems trimmed to 1/2 inch
- Olive oil, for brushing
- Salt and freshly ground black pepper
- 1 large fennel bulb, thinly sliced
- 7 medium tomatoes, cored and sliced
- 1 small red onion, (4 ounces), peeled, thinly sliced, and rings separated
- 2 large yellow peppers, roasted, peeled, and cut lengthwise into thick slices
- 6 cups fresh basil leaves, washed
- Creamy Tomato Dressing
- Cut bread in half horizontally. Using a short serrated knife, carve out insides of bread, in whole pieces if possible. Using a long serrated knife, thinly slice inside pieces. Cover; set aside. Pull out any remaining bread from crusts, leaving 1/4-inch bread border. Cover crusts; set aside.
- Thinly slice mushrooms. Heat a grill to medium hot, or place a grill pan over high heat. Brush mushrooms with olive oil; sprinkle with salt and pepper. Grill until tender, 2 to 3 minutes per side.
- Brush fennel with oil; sprinkle with salt and pepper. Grill until tender, 3 to 4 minutes per side.
- Arrange filling in bottom of bread: First, cover with half the tomatoes, then half the onions. Sprinkle with salt and pepper; drizzle with 3 tablespoons dressing. Cover with 1 cup basil, and top with a layer of sliced bread. The second layer is made up of half the mushrooms, then salt and pepper, dressing, basil, and bread. The third layer is peppers, salt and pepper, dressing, basil, and bread. The fourth layer is the remaining mushrooms, salt and pepper, dressing, basil, and bread. The fifth layer is fennel, salt and pepper, dressing, basil, and bread. The last layer is the remaining tomatoes, onions, salt and pepper, dressing, and basil.
- Place top of bread on bottom half, enclosing vegetables. Wrap with plastic; weight with heavy books. Let stand 45 minutes.
- Unwrap sandwich. Using a large serrated knife, cut into eight wedges.
Super Bowl Football Vegetarian Meatloaf
Make this vegetarian meatloaf recipe, add it to this football shaped pan, bake as normal, add lace decoration with onion strips , cheese or ketchup. Enjoy!