Multi-hyphenate Tabitha Brown brings depth to everything she works on, including award-winning children’s programming, a growing Target series, and a partnership with spice company McCormick.
The latter created endless possibilities when it comes to taste. That means Brown is constantly testing new seasoning blends and cooking techniques.
That’s why we asked Brown, “How do you tailgate?” Here are her top tips for tailgating like it’s your own.
Tabitha Brown’s Tailgating Tips
Football season lasts from September to January and culminates with the Super Bowl in February. These tailgating tips will come in handy on game day, but they’ll also help liven up any celebratory gatherings throughout the year.
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1 winning appetizer
A plunge can make or break your tailgate. A classic brown color? “Well, who doesn’t love a delicious spinach, mushroom, and artichoke dip with honey, which of course uses vegan cheese, but it’s one of my favorites,” Brown told VegNews.
She added fresh spinach, finely chopped cremini mushrooms, and a little garlic to the creamy dairy-free cheese for an extra kick of flavor. This creamy dip is a hit even with non-vegans.
“A lot of people always say, ‘Wait, I thought you were vegan,’ and I say, ‘Oh, I am,'” Brown jokes. “It’s a vegan cheese made from cashew nuts.”
Beyond dips, hearty dishes like vegan chili are a staple at Brown’s tailgate parties.
“I love chili cheese. It’s so delicious with pecans and black beans,” says Brown.
She adds caramelized sweet Vidalia onions, roasted garlic, and sweet, smoky spices, which she says “make it special.” Another tip? Brown air-fries whole tomatoes and mixes them into the chili with garlic to add a slightly charred flavor.
“You can also make this in the slow cooker,” she says. This is perfect for game day. Just set it up and everyone can cook on their own.
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2DIY Chili Nacho and Taco Bar
Game day tailgates should be fun and easy. That’s why one of Brown’s favorite approaches is to create versatile DIY chili nacho and taco bars, where everyone can customize their own plate.
“I like to make serving trays that are more like nacho trays,” she says. “Bring me the chili, and I’ll have tomatoes, green onions, black olives, fresh pico de gallo, salsa, and nachos.”
“People can make it and take the chili if they want and pour it on top,” Brown says.
This fun and practical setup is perfect for making nachos and tacos or enjoying a bowl of chili, and is flexible enough to accommodate all tastes.
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3 Time-saving shortcuts
Tailgate season can be hectic, but one of Brown’s time-saving tips is to use a mini food processor. “I actually have my own version at Target,” she says, recommending it as a tool for quickly cutting onions, peppers, and other vegetables.
She also highlights how food processors and blenders, which can also be purchased at Target, are great tools for anyone looking to speed up meal preparation without sacrificing quality.
“Chopping all the vegetables can be very time-consuming, especially if it’s plant-based,” says Brown. “But using a food processor just saves you some time.”
This shortcut is especially useful when preparing dips like guacamole. Just add all the ingredients except the avocado and mix.
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4 Easy marinade using coconut aminos
Brown’s approach to marinades and seasonings is to build layers of flavor without overwhelming the dish. Her McCormick Seasoning Blend Taco Business and Burger Business add a base of flavor to these meaty main dishes.
Tabitha has a soy allergy, so she loves using coconut aminos instead of soy sauce when it comes to marinades. “Coconut aminos are great, but if you’re not allergic to soy, you can use regular liquid aminos or soy sauce,” she says.
For a quick marinade, she mixes coconut aminos with agave, chile garlic, and lemon juice, and adds a pinch of sea salt and pepper to let the marinade penetrate the food before putting it on the grill.
For a final note of smoky, barbecue-like flavor, we added both of her signature seasonings, “Like Sweet, Like Smoky” and a Very Good Garlic Blend. Or switch to Sunshine Seasoning to add some tropical flavor.
“Baby, it’s so good,” she promises.
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5Sauteed with salt
One of the most common mistakes when seasoning plant-based dishes is adding too much salt. Tabitha prefers a light touch. “I try to cook mostly without salt and add salt later for added flavor,” she explains.
Rather than seasoning with salt alone, we use ingredients such as garlic, onions, and mushrooms to bring out the natural flavors in our dishes. Brown adds flavor by sautéing vegetables.
“Sauteed vegetables elevate everything,” says Brown. “Grilled onions add sweetness and add flavor to burgers and tacos.”
Her “Like Sweet, Like Smoky” blend gives dishes the flavor of grilled barbecue without the use of a grill.
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6 vegan lunch with dill pickle juice
No tailgate is complete without snacks. Tabitha’s fresh vegetable platter is always a hit. “I love cucumber spears, sliced carrots, and red peppers,” she says, noting that a little sea salt brings out the natural sweetness of these vegetables.
But the star of the show is her homemade vegan ranch dip. Using vegan mayonnaise, McCormick’s Dill Seasoning, and a little dill pickle juice, she created a tangy, creamy dip that everyone will love.
“This is the best, best, best ranch,” she says with confidence.
For more plant-based stories like this, read below.
Anna Starostinetskaya is a senior news editor at VegNews, where she keeps up to date with all things vegan in her hometown of San Francisco, California, and beyond.
