Multi-hyphenate Tabitha Brown brings a depth of flavor to whatever she’s working on, be it her award-winning children’s show, her growing Target line or her partnership with spice company McCormick
The latter has spawned a pantry of possibilities when it comes to flavor, which means Brown is always testing new seasoning blends and cooking techniques.
That’s why we turned to Brown to ask: how do you tailgate? Here are her top tips for tailgating like it’s your business.
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Tabitha Brown’s tailgating tips
Football season runs from September to January and culminates with the Super Bowl in February. While these tailgating tips are useful for game days, they can also help elevate any festive gathering all year long.
McCormick
1Winning appetizers
A dip can make or break a tailgate. Brown’s go-to? “Well, honey, who doesn’t love a good spinach, mushroom, and artichoke dip, of course, using vegan cheese, but it’s one of my favorites,” Brown tells VegNews.
To a creamy dairy-free cheese, she adds fresh spinach, finely chopped cremini mushrooms, and a bit of extra garlic to really boost the flavors. 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 quips. “And that’s vegan cheese made out of cashews.”
Beyond dip, hearty dishes such as vegan chili are staples for Brown’s tailgate parties.
“I love a chili cheese—it’s just so good with pecans and black beans,” Brown says.
She adds caramelized sweet Vidalia onions, roasted garlic, her Like Sweet, Like Smoky spice which she says makes it “extra special.” Another tip? Brown air-fries whole tomatoes and incorporates them into her chili with garlic for a little charred flavor.
“That’s also something that you can make in the slow cooker,” she notes, making it perfect for game day—just set it and let everyone serve themselves.
McCormick
2DIY chili nacho and taco bar
Game-day tailgates should be both entertaining and easy. That’s why setting up a versatile DIY chili nacho and taco bar is one of Brown’s favorite approaches, allowing everyone to personalize their plates.
“I like to do a serving tray that’s almost like a nacho tray,” she says. “You have your chili, and then I’ll set up tomatoes, green onions, black olives, some fresh pico de gallo, salsa, and then nachos.”
“People can build it up and then take the chili and pour it on top if they want to,” Brown says.
This fun and practical setup is ideal for making nachos, tacos, or even enjoying a bowl of chili, providing flexibility for all preferences.
Target
3Time-saving shortcuts
Tailgate season can get 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 mentions, recommending it as a tool to quickly chop onions, bell peppers, and other vegetables.
She also highlights how her food processor and blender—also available at Target—are great tools for anyone looking to speed up their meal prep without sacrificing quality.
“Especially when you’re plant-based, chopping all the veggies takes up so much time,” Brown says. “But use a food processor, and that just takes away some of the time.”
This shortcut is particularly useful for preparing dips like guacamole—just toss in the ingredients, minus the avocado, and mix.
McCormick
4Quick marinades with coconut aminos
Brown’s approach to marinades and seasonings is all about building layers of flavor without overwhelming the dish. Her McCormick seasoning blends Taco Business and Burger Business add a base of flavor to these meaty mains.
When it comes to marinades, Tabitha loves using coconut aminos instead of soy sauce due to her soy allergy. “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, chili garlic, and lemon juice, then adds a pinch of sea salt and pepper, allowing the marinade to penetrate the food before it hits the grill.
For a final note of smoky, barbecue-like flavor, she adds both her signature Like Sweet, Like Smoky seasoning and Very Good Garlic blend. Or switch it up to Sunshine Seasoning for an infusion of tropical flavor.
“Baby, it’s very good,” she promises.
McCormick
5Sautée over salt
One of the most common mistakes people make when seasoning plant-based dishes is overdoing it on the salt. Tabitha prefers a lighter touch. “I try to cook mostly salt-free and add it later for flavor,” she explains.
Instead of relying on salt for flavor, she uses garlic, onions, and mushrooms to bring out the natural umami in her dishes. Brown also adds flavor by sautéing vegetables.
“Sautéed veggies elevate everything,” Brown says. “Grilled onions add sweetness, and it ups the flavor when you add them to burgers or tacos.”
Her Like Sweet, Like Smoky blend also gives dishes a grilled, barbecue flavor without needing the grill.
Target
6Vegan ranch with dill pickle juice
No tailgate is complete without snacks, and Tabitha’s fresh veggie platter is always a hit. “I love cucumber spears, sliced carrots, and red bell peppers,” she says, noting that a little sea salt enhances the natural sweetness of these veggies.
But the star of the show is her homemade vegan ranch dip. Using vegan mayo, McCormick’s dill seasoning, and a splash of dill pickle juice, she creates a tangy, creamy dip that everyone loves.
“It’s the best, best, best, ranch,” she says confidently.
For more plant-based stories like this, read:
Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.
