Today we are sharing with you how to make delicious oil-free mojo fries AND the best vegan party platter for Super Bowl Sunday!
The Super Bowl for me hasn’t ever been anything more than a day of good food and indulgent eating. Even to this day, I am not really a sports kind of gal. I love attending the parties, being around good food, people, and positive energy, but I don’t really have much interest in the actual sports game itself – am I the only one like this?
With that being said, we are all about bringing the best food to the Super Bowl party we’re attending. If you saw our post on How to Make The Perfect Holiday Party Platter, you know we are all about making epic spreads filled with veggies, spreads, crackers, etc. So we went all out for this one!We partnered up with our friends over at Lantana Hummus to bring you this recipe and party platter today, and we are so stoked for you to try it out with their hummus! To us, the perfect party platter should always include a variety high-quality and flavor-packed ingredients filled with eye-catching colors. So for this —Lantana is definitely the way to go. Lantana is non-traditional hummus made with funky fresh ingredients like edamame, lentils, vegetables, black beans, etc. — bringing colors and flavors to the table that are PERFECT for a Super Bowl platter.
Their hummus is widely available across the U.S, so just look for the hummus with the striped lids! We were so pleased with the deep flavor profile of Lantana Hummus and how well it paired with our baked Mojo Fries and everything else on our platter! Make sure you pick some up at your local grocery store and customize your party platter however you’d like! Find out here to get it here.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Cut the potatoes in half and then cut each half lengthwise into 8-10 wedges, depending on how large you would like your wedges to be.
In a large sealable container, whisk together all of the ingredients (except for the potatoes) until smooth. Add the potatoes, cover with the lid, and shake vigorously until the batter has evenly coated all of the potatoes.
Shake off any excess batter and place the potato wedges on the lined baking sheet. Bake for 30-35 minutes, flipping halfway through.
Cool and enjoy!
For the platter:
On a large cutting board (or cheese slate or platter of choice), lay out the Lantana hummuses you are using, preferably on separate ends of the board. We chose their Beet and Extra Spicy 3 Pepper flavors.
Distribute your dipping ingredients throughout the platter, either in separated sections or mixed throughout.
The serving size on this recipe card takes into account all of the baked mojo fries + the party platter.
Gluten-free flour may work in place of the all-purpose, but we have not yet tested this and cannot guarantee results. Our favorite 1:1 gluten-free flour is from Bob’s Red Mill and we recommend it!
Prep Time:20 minutes
Cook Time:30 minutes
Disclaimer: This post is sponsored by Lantana Hummus, but all opinions remain our own.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie