33+ Must Try Dairy Free Tailgating Recipes That Will Impress Every Fan

Tailgating is a time-honored tradition that brings friends, family, and fans together to enjoy great food and even greater company.

But if you’re dairy-free, you might think you’ll have to miss out on some of the classic tailgating dishes.

Fear not!

Whether you’re hosting a pre-game party or attending one, we’ve got you covered with 33 mouthwatering dairy-free recipes that will have everyone at the tailgate cheering.

From hearty appetizers to crowd-pleasing main dishes and irresistible sides, these recipes will ensure that your tailgating experience is just as delicious as ever, without the dairy.

33+ Must Try Dairy Free Tailgating Recipes That Will Impress Every Fan

Tailgating is all about the food, fun, and football – and now, with these 33 dairy-free recipes, you don’t have to sacrifice flavor for your dietary needs.

From savory snacks to sweet treats, these dishes are perfect for any game day occasion.

So, whether you’re a lifelong tailgating pro or a first-timer, bring these dairy-free recipes to the party and watch everyone’s taste buds light up.

No one will ever miss the dairy when the food tastes this good!

Vegan BBQ Pulled Jackfruit Sandwiches

These vegan BBQ pulled jackfruit sandwiches are the perfect addition to any tailgating spread. The jackfruit mimics the texture of pulled pork, while the smoky and tangy BBQ sauce gives it that authentic flavor. Paired with soft buns and crunchy coleslaw, this recipe is both refreshing and hearty, offering a plant-based alternative to traditional pulled pork sandwiches.

Ingredients:

• 2 cans of young green jackfruit in brine, drained and shredded
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup BBQ sauce (check for dairy-free)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 4-6 soft buns
• 1 cup shredded coleslaw (dairy-free)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.
2. Add the shredded jackfruit, smoked paprika, cumin, salt, and pepper. Stir to combine.
3. Pour in the BBQ sauce and mix well. Cover and cook on low heat for 20-30 minutes, stirring occasionally.
4. Toast the buns lightly and scoop a generous portion of the jackfruit mixture onto each bun.
5. Top with a spoonful of shredded coleslaw for added crunch.
6. Serve immediately with your favorite tailgating sides.

These BBQ pulled jackfruit sandwiches are a huge hit, even among non-vegan eaters. The jackfruit takes on the flavor of the BBQ sauce while offering a satisfying texture that makes it feel like the real thing. Adding coleslaw brings a nice contrast of flavors and textures, ensuring that each bite is both refreshing and hearty. These sandwiches are simple to make, portable, and a crowd-pleaser for your next tailgate.

Spicy Sweet Potato and Black Bean Quesadillas

These spicy sweet potato and black bean quesadillas are a savory, dairy-free treat that’s easy to prepare and full of bold flavors. The roasted sweet potatoes, combined with protein-packed black beans and a spicy kick, make these quesadillas both filling and satisfying. Perfect for wrapping up and dipping in your favorite dairy-free salsa or guacamole!

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 large flour tortillas (check to ensure dairy-free)
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• Optional: dairy-free cheese (shredded)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. Heat a skillet over medium heat. Place one tortilla in the skillet, and layer with a portion of roasted sweet potatoes, black beans, red onion, cilantro, and optional dairy-free cheese.
3. Top with another tortilla and cook until both sides are golden brown and crispy, about 3-4 minutes per side. Repeat with remaining tortillas.
4. into wedges and serve with dairy-free salsa or guacamole.

These spicy sweet potato and black bean quesadillas are bursting with flavor and texture. The sweetness of the roasted potatoes contrasts perfectly with the savory black beans and the spice from the seasoning. Whether served with a side of guacamole or salsa, these quesadillas are not only a tasty treat but also a filling and satisfying option for your tailgate spread. The best part? They’re completely dairy-free without sacrificing flavor!

Guacamole-Stuffed Mini Peppers

Guacamole-stuffed mini peppers are a fun, bite-sized snack that brings all the fresh, creamy goodness of guacamole into a crisp, colorful package. These little peppers are filled with a homemade guacamole that is dairy-free, packed with flavor, and perfectly complements the sweetness of the mini peppers. These are a great addition to any tailgate spread, offering a healthy and vibrant option among heavier appetizers.

Ingredients:

• 12 mini bell peppers, halved and seeds removed
• 2 ripe avocados, mashed
• 1 small tomato, finely diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh lime juice
• 1 tbsp cilantro, chopped
• Salt and pepper to taste
• Optional: Jalapeño, finely diced for extra heat

Instructions:

1. Slice the mini peppers in half and remove the seeds to create little boats.
2. In a bowl, mash the avocados and stir in the tomato, red onion, lime juice, cilantro, salt, and pepper. Add jalapeño for extra spice if desired.
3. Spoon the guacamole mixture into each mini pepper half, packing it in lightly.
4. Arrange the stuffed peppers on a platter and serve chilled or at room temperature.

Guacamole-stuffed mini peppers are an easy yet impressive dish to serve at your tailgate. The creamy guacamole contrasts beautifully with the crisp, slightly sweet peppers, making them a delightful snack. They’re not only dairy-free but also full of healthy fats and fresh ingredients that everyone can enjoy. Plus, their vibrant colors make them a visually appealing addition to your tailgating spread, guaranteed to be a crowd favorite!

Crispy Baked Chickpea Nachos

These crispy baked chickpea nachos are a fun and healthier twist on classic nachos, with roasted chickpeas standing in for traditional tortilla chips. The chickpeas are seasoned with taco spices, then baked to perfection, offering a satisfying crunch. Topped with your favorite dairy-free cheese, salsa, and guacamole, these nachos are sure to be a crowd-pleaser at your next tailgate!

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup dairy-free shredded cheese
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• Salsa and guacamole for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Pat the chickpeas dry with a paper towel to remove excess moisture.
2. Toss the chickpeas with olive oil, cumin, chili powder, smoked paprika, salt, and pepper.
3. Spread the chickpeas in a single layer on a baking sheet and bake for 25-30 minutes, stirring halfway through, until crispy and golden.
4. Remove from the oven and sprinkle with dairy-free cheese. Return to the oven for an additional 3-5 minutes to melt the cheese.
5. Top the nachos with diced tomatoes, red onion, cilantro, and a side of salsa and guacamole.

These crispy baked chickpea nachos are a delicious and nutritious option for your tailgating party. The chickpeas bring a satisfying crunch while being packed with protein, and the dairy-free cheese gives you all the cheesy flavor without the dairy. This dish is perfect for anyone looking for a healthier alternative to traditional nachos, and it’s sure to be a hit among your guests.

Veggie-Stuffed Mushrooms

Veggie-stuffed mushrooms are an ideal dairy-free appetizer that’s easy to prepare and bursting with flavor. The mushrooms are stuffed with a savory mix of sautéed vegetables and seasonings, then baked until tender. These bite-sized snacks are great for sharing, making them perfect for any tailgating event.

Ingredients:

• 20 large white or cremini mushrooms, stems removed
• 1 tbsp olive oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped bell pepper
• 1/2 cup finely chopped zucchini
• 1/4 cup gluten-free breadcrumbs
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté the onion, bell pepper, and zucchini until soft and fragrant, about 5 minutes.
3. Remove from heat and stir in the breadcrumbs, parsley, garlic powder, salt, and pepper.
4. Stuff the mushroom caps with the veggie mixture, pressing gently to pack the stuffing in.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until golden brown and tender.
6. Serve warm and enjoy!

Veggie-stuffed mushrooms are a flavorful, bite-sized appetizer that’s both satisfying and dairy-free. The stuffing offers a great balance of textures, with the sautéed veggies adding moisture and the breadcrumbs providing a little crunch. These mushrooms are easy to make and perfect for a tailgate, offering a healthier and lighter option compared to more traditional snacks.

Roasted Veggie Skewers with Lemon Tahini Dressing

These roasted veggie skewers are a colorful and flavorful way to enjoy a variety of vegetables at your next tailgate. The vegetables are marinated in a simple mix of olive oil, lemon, and spices, then roasted to perfection. Paired with a creamy lemon tahini dressing, these skewers are the perfect appetizer or side dish for a dairy-free, plant-based tailgate spread.

Ingredients:

• 1 zucchini, cut into thick slices
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small red onion, cut into chunks
• 8 oz mushrooms, cleaned and halved
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp water (to thin out dressing)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). If using skewers, thread the vegetables onto the skewers.
2. In a bowl, toss the vegetables with olive oil, cumin, smoked paprika, salt, and pepper.
3. Place the vegetables on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and slightly charred.
4. While the veggies roast, make the dressing by whisking together tahini, lemon juice, and water until smooth. Add more water if necessary to achieve a drizzle consistency.
5. Serve the roasted veggies with the lemon tahini dressing and garnish with fresh parsley.

These roasted veggie skewers are a colorful and tasty way to bring variety to your tailgate spread. The roasted vegetables are perfectly seasoned, and the creamy lemon tahini dressing adds a tangy and rich contrast. This dish is great for both vegans and non-vegans alike, offering a nutritious and flavorful option that’s guaranteed to please any crowd.

Sweet Potato Fries with Garlic Herb Dipping Sauce

Sweet potato fries are a classic tailgate favorite, and when paired with a creamy garlic herb dipping sauce, they become an irresistible snack. These fries are baked to crispy perfection, offering a healthier alternative to traditional fries. The garlic herb dipping sauce is a creamy, dairy-free delight that complements the sweetness of the potatoes.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup dairy-free mayonnaise
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic, minced
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potato fries in olive oil, paprika, garlic powder, salt, and pepper.
3. Arrange the fries in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.
4. In a small bowl, combine the dairy-free mayonnaise, parsley, garlic, and lemon juice. Stir until smooth.
5. Serve the sweet potato fries with the garlic herb dipping sauce.

These sweet potato fries are the perfect combination of sweet and savory, with a crispy exterior and soft interior. The garlic herb dipping sauce adds an extra layer of flavor, making these fries hard to resist. They’re an easy-to-make, dairy-free snack that will be a hit at your tailgate, whether you’re serving them as a side or a main feature.

Vegan Buffalo Cauliflower Bites

These vegan buffalo cauliflower bites are a spicy, tangy, and crispy alternative to traditional buffalo wings. The cauliflower florets are battered and baked, then tossed in a rich and tangy buffalo sauce. Perfect for dipping in dairy-free ranch or blue cheese, these bites are a must-have at your next tailgating event.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 cup flour (use gluten-free if desired)
• 1 cup almond milk (or any dairy-free milk)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1/2 cup buffalo sauce
• 1 tbsp olive oil
• Optional: dairy-free ranch or blue cheese for dipping

Instructions:

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, almond milk, garlic powder, onion powder, salt, and pepper to create the batter.
3. Dip each cauliflower floret into the batter, then place it on the baking sheet. Bake for 20-25 minutes, flipping halfway through, until crispy and golden.
4. In a separate bowl, toss the baked cauliflower with buffalo sauce and olive oil until evenly coated.
5. Serve with dairy-free ranch or blue cheese for dipping.

These vegan buffalo cauliflower bites bring all the heat and flavor of traditional buffalo wings, but in a plant-based form. The crispy, tender cauliflower has the perfect balance of spice and crunch, and when paired with dairy-free ranch or blue cheese, they make a perfect tailgate snack. These bites are a great way to enjoy the bold flavors of buffalo wings without any dairy or meat, making them a crowd-pleasing option for everyone at your next tailgate!

BBQ Cauliflower Wings with Maple Mustard Sauce

These BBQ cauliflower wings are a great alternative to traditional wings, offering a smoky, sweet flavor without any meat or dairy. The cauliflower florets are battered, baked, and then tossed in a smoky BBQ sauce for that signature wing flavor. Paired with a tangy maple mustard sauce, these cauliflower wings are a winning combination for your tailgate spread.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 cup flour (use gluten-free if needed)
• 1 cup almond milk (or other dairy-free milk)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup BBQ sauce (check for dairy-free)
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, almond milk, garlic powder, smoked paprika, chili powder, salt, and pepper to create the batter.
3. Dip each cauliflower floret into the batter, then place on the baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
4. While the cauliflower is baking, combine BBQ sauce, maple syrup, and Dijon mustard in a small bowl and stir to mix.
5. Once the cauliflower is baked, toss it in the maple mustard sauce and bake for an additional 5-7 minutes.
6. Serve with a side of extra sauce for dipping.

These BBQ cauliflower wings are an excellent addition to any tailgate spread, combining the satisfying crunch of cauliflower with the smoky, tangy flavors of BBQ sauce. The maple mustard sauce adds a perfect balance of sweetness and tang, complementing the spiced batter. Whether you’re vegan or not, these wings will be a crowd favorite and offer a dairy-free alternative to traditional game-day snacks.

Grilled Corn on the Cob with Herb Garlic Butter

is a classic tailgate favorite, and when topped with a flavorful herb garlic butter, it becomes irresistible. This dairy-free version uses a rich blend of olive oil, garlic, and fresh herbs to create a savory topping that enhances the natural sweetness of the corn. It’s easy to prepare and a guaranteed crowd-pleaser.

Ingredients:

• 6 ears of corn, husked
• 2 tbsp olive oil
• 2 tbsp vegan butter
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the corn with olive oil and season with salt and pepper.
3. Place the corn on the grill and cook, turning occasionally, for 10-15 minutes, or until the kernels are tender and slightly charred.
4. While the corn is grilling, melt the vegan butter in a small saucepan over low heat. Add the garlic and herbs and cook for 1-2 minutes until fragrant.
5. Once the corn is done, brush with the herb garlic butter and serve with lemon wedges.

Grilled corn on the cob with herb garlic butter is a simple yet flavorful side dish that’s perfect for ailgating. The smoky grilled flavor pairs wonderfully with the rich, savory butter, and the fresh herbs bring a burst of brightness. This dish is dairy-free but still incredibly satisfying, making it a perfect option for your next tailgate.

Vegan Sliders with Avocado and Pickled Red Onion

These vegan sliders are a fun and delicious alternative to traditional mini burgers. The hearty veggie patties are topped with creamy avocado, tangy pickled red onions, and a hint of spice, all sandwiched in a soft, dairy-free bun. These sliders are easy to make, full of flavor, and perfect for sharing at your next tailgate.

Ingredients:

• 1 can black beans, drained and mashed
• 1/2 cup breadcrumbs (use gluten-free if necessary)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1/2 cup finely chopped onion
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 6 mini dairy-free buns
• 1 avocado, sliced
• 1/4 cup pickled red onion
• Optional: hot sauce for extra heat

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the mashed black beans, breadcrumbs, flax egg, onion, cumin, smoked paprika, salt, and pepper. Mix until well combined, then shape the mixture into small patties.
3. Place the patties on a baking sheet and bake for 15-20 minutes, flipping halfway through, until crispy and golden on both sides.
4. Assemble the sliders by placing each patty on a mini bun and topping with avocado slices, pickled red onion, and a drizzle of hot sauce, if desired.
5. Serve immediately and enjoy!

hese vegan sliders are a fantastic choice for a tailgate because they’re packed with flavor and texture. The black bean patty is hearty and satisfying, while the avocado adds creaminess and the pickled red onions offer a tangy crunch. These sliders are easy to make, transport, and serve, making them a great choice for a fun and flavorful tailgate snack.

Grilled Veggie and Hummus Wraps

Grilled veggie and hummus wraps are a light yet satisfying option for tailgating, offering a fresh combination of charred vegetables and creamy hummus all wrapped up in a soft tortilla. These wraps are easy to assemble, flavorful, and perfect for a dairy-free, plant-based snack at your next game-day gathering.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, sliced
• 1 small eggplant, sliced into rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large flour tortillas (check for dairy-free)
• 1 cup hummus (store-bought or homemade)
• 1/2 cup fresh spinach or arugula
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the zucchini, bell pepper, and eggplant slices in olive oil and season with salt and pepper.
3. Grill the vegetables for 3-4 minutes on each side, or until tender and slightly charred.
4. Lay the tortillas flat and spread a generous amount of hummus on each one.
5. Layer the grilled vegetables, spinach, and a drizzle of balsamic glaze onto each tortilla.
6. Roll up the wraps tightly and slice in half.

Grilled veggie and hummus wraps are a fresh, light option that’s packed with flavor. The smoky rilled vegetables complement the creamy hummus, and the spinach adds a touch of freshness. These wraps are easy to make, satisfying, and perfect for tailgating because they’re portable and don’t require much preparation on-site.

Vegan Stuffed Mini Potatoes

These vegan stuffed mini potatoes are a fun and hearty appetizer, filled with savory mashed potatoes and topped with fresh herbs, making them a perfect bite-sized treat for your tailgating party. The potatoes are roasted to perfection, then stuffed with a creamy, dairy-free mashed potato filling and garnished for extra flavor.

Ingredients:

• 12 mini potatoes, scrubbed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium potatoes, peeled and boiled
• 1/4 cup unsweetened almond milk
• 1 tbsp vegan butter
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh parsley, chopped
• 1/4 tsp garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the mini potato halves with olive oil, salt, and pepper, and roast for 20-25 minutes until tender and golden.
3. While the mini potatoes are roasting, boil the peeled potatoes until soft, then mash with almond milk, vegan butter, garlic powder, salt, and pepper.
4. Once the mini potatoes are done, scoop out a small portion of the flesh, leaving the skin intact.
5. Fill each potato half with the mashed potato mixture and return them to the oven for an additional 5-7 minutes to crisp up.
6. Garnish with fresh chives and parsley before serving.

These vegan stuffed mini potatoes are a comforting and satisfying appetizer that will wow your guests. The combination of crispy roasted potato skins with creamy mashed potato filling is delicious, and the fresh herbs add a burst of flavor. Perfect for sharing, these stuffed mini potatoes are a great dairy-free option to serve at your tailgate.

Spicy Sweet Potato Nachos

These spicy sweet potato nachos are a vibrant and healthy alternative to traditional nachos, using sweet potato rounds as the base. Topped with a spicy black bean mixture, dairy-free cheese, and fresh toppings like avocado and cilantro, these nachos are sure to be a crowd-pleaser at your next tailgate.

Ingredients:

• 2 large sweet potatoes, thinly sliced into rounds
• 1 tbsp olive oil
• 1 can black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup dairy-free shredded cheese
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• Salsa and jalapeños for topping (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato slices with olive oil, salt, and pepper. Arrange them in a single layer on the baking sheet.
3. Bake for 20-25 minutes, flipping halfway through, until crispy and golden.
4. While the sweet potatoes bake, heat a pan over medium heat and sauté the black beans with chili powder, cumin, smoked paprika, salt, and pepper for 5-7 minutes until warm and fragrant.
5. Once the sweet potato rounds are done, layer them on a serving platter and top with the spiced black beans and dairy-free cheese.
6. Return the nachos to the oven for 5-7 minutes, until the cheese is melted.
7. Top with avocado slices, cilantro, red onion, and any additional toppings of choice.

These spicy sweet potato nachos are a perfect blend of healthy and indulgent. The sweet potato provides a slightly sweet and crunchy base, while the spicy black bean mixture and dairy-free cheese deliver bold flavors. With creamy avocado and fresh cilantro, these nachos are a delicious and satisfying dairy-free snack for your next tailgate event.

Roasted Red Pepper and Chickpea Salad

This roasted red pepper and chickpea salad is fresh, vibrant, and packed with flavor, making it a perfect side dish or light main for a tailgating gathering. The roasted red peppers and chickpeas are seasoned and roasted to perfection, then mixed with greens and a zesty lemon vinaigrette for a refreshing salad that’s sure to please.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 red bell peppers, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, etc.)
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh parsley, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas and red bell peppers with olive oil, smoked paprika, salt, and pepper, and spread them on a baking sheet.
3. Roast for 20-25 minutes, or until the peppers are soft and the chickpeas are golden and crispy.
4. In a large bowl, combine the mixed greens, red onion, and parsley.
5. Once the chickpeas and peppers have cooled slightly, add them to the salad.
6. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper for the dressing.
7. Drizzle the dressing over the salad, toss gently, and serve.

This roasted red pepper and chickpea salad is a refreshing and light dish that’s packed with flavor. The smoky, crispy chickpeas and tender roasted peppers add depth and texture to the salad, while the tangy lemon vinaigrette brings everything together. It’s a vibrant, dairy-free dish that can be served as a side or enjoyed as a main for a healthy, filling tailgate snack.

Guacamole-Stuffed Mini Bell Peppers

These guacamole-stuffed mini bell peppers are a simple yet flavorful snack for tailgating. The mini peppers are filled with creamy, zesty guacamole and topped with fresh cilantro for a burst of flavor. They’re colorful, easy to prepare, and make for a great bite-sized treat that’s both dairy-free and full of flavor.

Ingredients:

• 12 mini bell peppers, halved and seeded
• 2 ripe avocados, mashed
• 1 tbsp lime juice
• 1/4 cup diced red onion
• 1 small tomato, diced
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• Optional: diced jalapeños for extra heat

Instructions:

1. Cut the mini bell peppers in half and remove the seeds.
2. In a bowl, mash the avocados and mix with lime juice, diced red onion, tomato, cilantro, salt, and pepper. If you like it spicy, add diced jalapeños to the guacamole mixture.
3. Spoon the guacamole into the mini bell pepper halves, filling them generously.
4. Garnish with extra cilantro and serve immediately.

Guacamole-stuffed mini bell peppers are a fun and flavorful snack that’s sure to be a hit at your ailgate. The crunchy peppers provide the perfect vessel for the creamy guacamole, and the burst of freshness from the cilantro elevates the dish. These mini stuffed peppers are both light and satisfying, making them a great dairy-free option for any tailgating event.

Spicy Roasted Edamame

Spicy roasted edamame is a high-protein, savory snack that’s easy to prepare and perfect for munching during the game. The edamame is roasted with a blend of spices and seasonings, making them crunchy and full of flavor. This snack is a great dairy-free option that’s healthy yet satisfying.

Ingredients:

• 2 cups frozen edamame, thawed
• 1 tbsp olive oil
• 1 tsp chili flakes
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt to taste
• Fresh lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the edamame with olive oil, chili flakes, garlic powder, smoked paprika, and salt.
3. Spread the edamame in a single layer on a baking sheet.
4. Roast for 15-20 minutes, stirring halfway through, until the edamame are crispy and golden.
5. Serve the edamame with fresh lime wedges for squeezing.

Spicy roasted edamame is a healthy, crunchy snack that’s full of protein and flavor. The blend of chili flakes and smoked paprika gives these edamame a satisfying kick, while the lime adds a touch of brightness. This dairy-free snack is easy to make, light yet filling, and perfect for sharing at your next tailgate party.

Veggie-Loaded Quinoa Salad

This veggie-loaded quinoa salad is packed with colorful vegetables and fresh flavors, making it a perfect light dish for a tailgate. The quinoa is complemented by crisp cucumbers, cherry tomatoes, red onion, and fresh herbs, all tossed in a lemony dressing. This dairy-free salad is hearty, healthy, and full of satisfying textures.

Ingredients:

• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions and let it cool to room temperature.
2. In a large bowl, combine the quinoa, cucumber, cherry tomatoes, red onion, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, salt, and pepper to make the dressing.
4. Pour the dressing over the quinoa salad and toss to combine.
5. Serve chilled or at room temperature.

This veggie-loaded quinoa salad is a light yet satisfying dish that’s perfect for a tailgate. The quinoa serves as a hearty base, while the fresh veggies and herbs add a burst of flavor and crunch. The lemony dressing ties everything together, creating a refreshing and dairy-free option that’s perfect for sharing at your next outdoor event.

Vegan Stuffed Zucchini Boats

These vegan stuffed zucchini boats are a creative and delicious way to enjoy fresh zucchini at your tailgate. The zucchinis are hollowed out and filled with a savory mixture of quinoa, black beans, tomatoes, and spices, then baked until tender. This dish is flavorful, filling, and completely dairy-free.

Ingredients:

• 4 medium zucchinis, halved lengthwise
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/4 cup diced red onion
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out the flesh from the zucchini halves, leaving a small border around the edges.
3. In a bowl, combine the quinoa, black beans, diced tomatoes, red onion, cumin, chili powder, salt, and pepper.
4. Stuff the zucchini boats with the quinoa mixture and place them on a baking sheet.
5. Bake for 20-25 minutes, until the zucchini is tender and the filling is warm.
6. Garnish with fresh cilantro and serve.

These vegan stuffed zucchini boats are a flavorful and satisfying dish that’s perfect for tailgating. The quinoa and black bean filling is hearty, while the zucchini boats provide a tender and slightly sweet base. Topped with fresh cilantro, these stuffed zucchini boats are a delicious, dairy-free, and healthy option for your next tailgate gathering.

Note: More recipes are coming soon