Complete Gluten-Free Vegan Holiday Party Spread
Ingredients
Dark Chocolate Sweet + Salty Party Mix
- 4 cups sweet + salty popcorn
- 2 cups Hyvee Good Graces pretzels
- 1 cup Hyvee Good Graces dark chocolate granola
- 1/2 cup toasted almonds or nut of choice
- 1/2 cup dark chocolate candy-coated chocolate pieces
- 1/2 cup dark chocolate chips, melted in the microwave on 0.5 power in 30-second increments
Creamy Veggie Pasta Salad
- 1 box Hyvee Good Graces rotini pasta, cooked according to the package, rinsed, and cooled
- 1/2 English cucumber, chopped
- 1 red bell pepper, chopped
- 1/4 red onion, chopped
- 8 oz black olives, sliced
- 1/2 bunch parsley, chopped
- 1/2 cup vegan Greek yogurt
- 2 tbsp vegan mayo
- 1 lemon, zested and juiced
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/2 tsp salt and pepper
- 1/2 tsp garlic powder
Buffalo Chickpea Dip
- 1 can chickpeas, drained, roughly mashed
- 1/4 cup buffalo sauce
- 2 tbsp vegan cream cheese (or tahini)
- 1/2 lemon, juiced
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- 1 bag Hyvee Good Graces pretzels
Preparation
Dark Chocolate Sweet + Salty Party Mix
Add all ingredients except melted chocolate to a parchment-lined baking sheet.
Use a spoon to drizzle melted chocolate over the mixture.
Place in the fridge for 15-20 minutes for the chocolate to harden.
Break apart and serve!
Creamy Veggie Pasta Salad
Add pasta and veggies to a large bowl.
Combine remaining ingredients for the dressing and drizzle over the bowl.
Toss to combine.
Buffalo Chickpea Dip
Add all ingredients except pretzels to a bowl.
Mix with a fork to combine and season to taste.
Serve chilled with pretzels for dipping.