Let's Go Eagles! For gameday 2018 I made a few vegan-ized favorites: potato wedges, buffalo cauliflower and loaded nachos!
For the nachos I had made some cheese sauce last night for some mac and cheese. I set some aside and mixed it with salsa to make a queso of sorts. I also topped the nachos with spicy sweet potato and bean dip from Kroger's organic brand, tomatoes and fresh spinach. I popped it in the oven so that everything got nice and warm and melty.
The buffalo cauliflower was dredged in a wet flour mix, baked, tossed in Frank's hot sauce + butter, then baked again! Super spicy!
The potato wedges came out of the oven crispy and I gave them a generous sprinkle of sea salt.