Hearty Vegetarian Super Bowl Recipes to Score Big Even with the Pickiest Meat Eaters

Why “ultimate” mac n’ cheese? Because the sauce in this recipe is creamy, not grainy; it’s flavored with shallots, gruyère, and white wine, like fondue; and it’s topped with crunchy sourdough bread crumbs.

Mushrooms and Pinot make a fabulous kickoff pair. Just choose a Pinot that’s on the earthy side. Serve these vegetarian gratins with a few simply dressed mixed greens on the side and toasted baguette slices to scoop the warm mushrooms onto.

Guac is a party staple, and this is our most favorite take on it to date. Feel free to double or triple the recipe to serve a crowd.

Earthy sweet potatoes add depth to this vegetarian chili. Though hearty, this meatless chili has a lighter profile—and check out the beautiful colors.

Start with storebought pizza dough and you’re practically done—just roll the dough into strips and cut them up. A quick dip in an alkaline baking-soda bath makes the pretzel bites turn a glossy brown as they bake, while leaving the insides chewy-soft.

Winery owner Amelia Ceja uses this eggplant salsa to make bite-sized tostada appetizers. Make things easy on yourself and serve it with your favorite tortillas chips for dipping.

A hearty dip for your spread. There’s no need to soak the beans beforehand; they cook to a tender finish straight from the package. You can follow this method for other beans, but you may have to adjust the cooking time depending on bean size and freshness.

We’ve swapped out mayo for Greek yogurt to make these party favorites healthier and added Dijon mustard for a kick. See recipe for make-it-your-own variations.

For the mildest flavor, choose a full-fat, creamy blue like gorgonzola and a lager-style beer; or go for a tangy Danish blue and an IPA-style beer if you’d like a more robust dish.

A crisp, ingeniously light version of pizza. A Sunset reader loads up soft lavash bread with a rainbow-colored assortment of fresh vegetables and herbs. You can also use flour tortillas.

Mini cheese puffs baked to perfection and frozen until you need them for game day? Yes, please.

With the brightness of cactus and smoky heat of chipotles, this is our favorite new way to make quesadillas. Blended corn-wheat tortillas get nice and crisp in the oven.

Cowboy Caviar starts with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw.