When it comes to hosting a potluck, you want to bring a dish that’s not only delicious but also appealing to a wide range of tastes and dietary preferences. For vegans, finding dishes that are both tasty and satisfying can be a challenge – especially when you’re limited by common allergens like dairy or eggs. That’s why we’ve curated 20 flavorful vegan potluck recipes that everyone will love! From creamy dips and savory salads to comforting casseroles and sweet treats, these dishes are sure to impress your fellow partygoers.
Whether you’re a seasoned vegan or just starting out on your plant-based journey, these recipes offer a wealth of inspiration for your next potluck. And the best part? Each dish is carefully crafted to be free from common allergens like dairy, eggs, and gluten – making them perfect for sharing with friends and family who may have dietary restrictions.
In this article, we’ll take you on a culinary journey through 20 mouthwatering vegan potluck recipes that are sure to please even the most discerning palates. So go ahead, get cooking, and get ready to impress your friends and family with these show-stopping dishes!
Creamy Vegan Spinach Artichoke Dip
A rich and creamy vegan spin on the classic spinach artichoke dip, perfect for snacking or entertaining.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup vegan cream cheese (softened)
– 1/4 cup unsalted vegan mayonnaise
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine artichoke hearts, spinach, cream cheese, mayonnaise, lemon juice, garlic, and oregano. Mix until smooth.
3. Transfer the mixture to a small baking dish or ramekin.
4. Bake for 20-25 minutes, or until hot and bubbly.
5. Serve warm with vegan crackers, chips, or pita bread.
Cooking Time: 20-25 minutes
Spicy Black Bean and Corn Salad
Add a burst of flavor to your plate with this vibrant and spicy salad featuring black beans, corn, and a hint of heat. Perfect as a side dish or added on top of tacos or grilled meats.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/2 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine black beans, corn kernels, red bell pepper, and jalapeño pepper.
2. In a small bowl, whisk together olive oil, lime juice, and cumin.
3. Pour the dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh cilantro leaves, if desired.
7. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (including chilling time)
Vegan Lentil Shepherd’s Pie
A comforting, plant-based twist on the classic dish, this vegan lentil shepherd’s pie is a hearty and flavorful meal perfect for a chilly evening.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
– 1 cup mashed potatoes
Instructions:
1. Preheat oven to 375°F.
2. In a large saucepan, sauté the onion, garlic, carrot, and celery in olive oil until tender.
3. Add lentils, broth, diced tomatoes, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
4. In a separate pot, boil potatoes until tender. Drain and mash with a fork.
5. Transfer the lentil mixture to a 9×13 inch baking dish. Top with mashed potatoes.
6. Bake for 25-30 minutes or until potatoes are golden brown.
Cooking Time: 55-60 minutes
Roasted Garlic Hummus with Pita Chips
Roasted Garlic Hummus with Pita Chips: Elevate your snack game with this rich and creamy dip, infused with the deep flavor of roasted garlic.
Ingredients:
– 3 cloves of garlic, peeled and separated
– 1 cup cooked chickpeas
– 1/2 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 bag pita chips
Instructions:
1. Preheat oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for 30-40 minutes, or until tender.
2. In a blender or food processor, combine roasted garlic, chickpeas, lemon juice, tahini, and olive oil. Blend until smooth.
3. Season with salt and pepper to taste.
4. Serve warm with pita chips.
Cooking Time: 45-50 minutes (including roasting time)
Enjoy your delicious Roasted Garlic Hummus with Pita Chips!
Quinoa-Stuffed Bell Peppers
These colorful bell peppers are filled with a flavorful quinoa mixture, perfect for a healthy and satisfying meal. This recipe is quick to prepare and packed with nutrients.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup black beans, rinsed and drained
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers, removing seeds and membranes.
3. In a large bowl, combine quinoa, black beans, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling as full as possible.
5. Place the stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until the bell peppers are tender.
Cooking Time: 40-45 minutes
Vegan Mac and Cheese with Cashew Sauce
Transform your comfort food game with this creamy, plant-based macaroni and cheese recipe featuring a rich cashew sauce.
Ingredients:
– 1 pound macaroni
– 1 cup raw cashews
– 2 cups water
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 cups vegan cheddar shreds (such as Daiya or Follow Your Heart)
– Fresh parsley, chopped (optional)
Instructions:
1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. Soak cashews in water for at least 4 hours or overnight. Drain and rinse.
3. In a blender or food processor, combine cashews, lemon juice, salt, pepper, and garlic. Blend until smooth and creamy.
4. Heat olive oil in a large saucepan over medium heat. Add blended cashew mixture and stir until heated through.
5. Stir in vegan cheddar shreds until melted and well combined.
6. Combine cooked macaroni and cashew cheese sauce. Toss until coated.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Chickpea and Avocado Sandwich Spread
A delicious and healthy twist on traditional sandwich spreads, this recipe combines the creaminess of avocado with the nutty flavor of chickpeas. Perfect for a quick lunch or snack.
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 ripe avocado, mashed
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: paprika, cumin, or other spices of your choice
Instructions:
1. In a blender or food processor, combine chickpeas, avocado, garlic, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning with salt, pepper, and any additional spices desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This spread is ready in just a few minutes of blending.
Use this delicious spread on whole grain bread, crackers, or as a dip for veggies. Enjoy!
Sweet Potato and Black Bean Enchiladas
These sweet potato and black bean enchiladas combine the natural sweetness of roasted sweet potatoes with the savory flavor of cooked black beans, all wrapped in a crispy tortilla and smothered in a creamy tomato sauce.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can enchilada sauce
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes in the oven for 45-50 minutes, or until tender.
3. Cook black beans according to package instructions.
4. In a large skillet, sauté onion and garlic until softened. Add cooked black beans and stir to combine.
5. To assemble enchiladas, spread a spoonful of black bean mixture onto a tortilla, followed by a slice of roasted sweet potato. Roll up and place seam-side down in a baking dish.
6. Pour enchilada sauce over the top and sprinkle with shredded cheese.
7. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: Approximately 1 hour 15 minutes
Vegan Buffalo Cauliflower Bites
Vegan Buffalo Cauliflower Bites Recipe
Experience the spicy kick of buffalo wings without the chicken – these vegan cauliflower bites are a game-changer!
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup breadcrumbs
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1/4 cup vegan buffalo sauce (homemade or store-bought)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, mix together breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, and cayenne pepper.
3. Toss cauliflower florets with olive oil and then coat in the breadcrumb mixture, shaking off excess.
4. Line a baking sheet with parchment paper and arrange coated cauliflower in a single layer.
5. Bake for 20-22 minutes or until tender and lightly browned.
6. While cauliflower is baking, mix buffalo sauce with 1 tablespoon water (if using store-bought).
7. Remove cauliflower from oven and toss with buffalo sauce mixture.
8. Season with salt and pepper to taste.
Cooking Time: 20-22 minutes
Enjoy your spicy and satisfying Vegan Buffalo Cauliflower Bites!
Coconut Curry Lentil Soup
Warm up with this aromatic and nourishing soup that combines the creamy richness of coconut milk with the comforting warmth of red lentils. This recipe is a perfect blend of Indian-inspired flavors and hearty, plant-based goodness.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 cups vegetable broth
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and ginger in a little water until softened.
2. Add lentils, diced tomatoes, coconut milk, broth, and curry powder. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Mediterranean Orzo Salad with Olives and Sun-Dried Tomatoes
This refreshing salad combines the flavors of the Mediterranean with the nutty taste of orzo, featuring juicy olives and sweet sun-dried tomatoes.
Ingredients:
– 1 cup orzo
– 2 cups water
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup Kalamata olives, pitted
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Cook the orzo according to package instructions using 2 cups of water.
2. In a large bowl, whisk together olive oil, garlic, and a pinch of salt.
3. Add the cooked orzo, olives, parsley, mint, and sun-dried tomatoes to the bowl.
4. Toss gently to combine, seasoning with salt and pepper as needed.
5. Serve at room temperature or chilled, with lemon wedges on the side if desired.
Cooking Time: 20-25 minutes
Vegan Mushroom and Walnut Pâté
A rich and savory spread perfect for crackers, vegetables, or as a dip for your favorite snack.
Ingredients:
– 1 cup mushrooms (such as cremini or shiitake), sliced
– 1/2 cup walnuts
– 1/4 cup nutritional yeast
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine mushrooms, walnuts, nutritional yeast, olive oil, lemon juice, and garlic.
3. Blend until smooth, stopping to scrape down the sides of the blender as needed.
4. Season with salt and pepper to taste.
5. Transfer the pâté to a serving dish or airtight container.
Cooking Time: 10-15 minutes
BBQ Jackfruit Sliders
Get ready to sink your teeth into these mouth-watering BBQ Jackfruit Sliders! This plant-based twist on traditional sliders is a game-changer, packed with the sweet and tangy flavors of slow-cooked jackfruit in a rich BBQ sauce.
Ingredients:
– 1 (14 oz) can jackfruit in brine, drained and chopped
– 1/4 cup BBQ sauce
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– 8 hamburger buns
– Lettuce, tomato, onion, pickles, and any other slider toppings you like
Instructions:
1. In a large skillet, combine jackfruit, BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
2. Cook over medium-low heat, stirring occasionally, for 15-20 minutes or until the jackfruit is tender and the sauce has thickened slightly.
3. Split hamburger buns in half and toast.
4. Assemble sliders by spooning the BBQ jackfruit mixture onto the buns, followed by your favorite toppings.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Vegan Seven-Layer Dip
This plant-based twist on a classic dip is perfect for your next gathering or party. With layers of creamy hummus, rich guacamole, and tangy salsa, this vegan seven-layer dip is sure to please even the most dedicated carnivores.
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 ripe avocados, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup vegan sour cream
– 1 cup diced tomatoes
– 1/2 cup salsa
Instructions:
1. In a blender or food processor, combine chickpeas, lemon juice, garlic, and olive oil. Blend until smooth.
2. In a separate bowl, mix together avocados, jalapeño pepper, and salt.
3. Spread the hummus on the bottom of a large serving dish. Top with guacamole layer.
4. Add the black beans, sour cream, diced tomatoes, and salsa, each in layers, ending with a layer of salsa.
Cooking Time: 10-15 minutes (prep only)
Thai Peanut Noodle Salad
A refreshing twist on traditional noodle salads, this Thai-inspired dish combines the creaminess of peanut sauce with the crunch of noodles and vegetables.
Ingredients:
– 8 oz rice noodles
– 1/2 cup creamy natural peanut butter
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/4 tsp red pepper flakes (optional)
– 1/4 cup chopped fresh cilantro
– 1/2 cup mixed vegetables (bell peppers, carrots, snap peas, etc.)
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, honey, ginger, and red pepper flakes (if using). Blend until smooth.
3. In a large bowl, combine cooked noodles, mixed vegetables, and chopped cilantro.
4. Pour the peanut sauce over the noodle mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 15-20 minutes
Roasted Vegetable and Farro Salad
Roasted Vegetable and Farro Salad Recipe
This hearty salad combines roasted vegetables with nutty farro, fresh herbs, and a tangy dressing for a flavorful and nutritious meal.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large yellow bell pepper, seeded and chopped
– 1 large zucchini, sliced
– 1 large red onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Lemon wedges for serving
Instructions:
1. Preheat oven to 400°F.
2. Cook farro according to package instructions using water or broth.
3. In a large bowl, toss bell peppers, zucchini, onion, and garlic with olive oil, salt, and pepper.
4. Spread vegetables on a baking sheet in a single layer and roast for 30-40 minutes, or until tender.
5. Fluff cooked farro with a fork. Add roasted vegetables, parsley, and feta cheese (if using).
6. Serve warm, topped with lemon wedges.
Cooking Time: 45-50 minutes
Vegan Chocolate Avocado Mousse
Treat your taste buds to a rich and creamy vegan chocolate mousse, made with the power of avocados! This decadent dessert is perfect for hot summer days or anytime you need a chocolate fix.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1 tablespoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup heavy cream alternative (such as soy or almond milk)
– 1 ounce vegan dark chocolate chips, melted
Instructions:
1. Peel and pit the avocados and place them in a blender.
2. Add the cocoa powder, maple syrup, vanilla extract, and salt to the blender.
3. Blend until smooth and creamy.
4. With the blender running, slowly pour in the heavy cream alternative.
5. Melt the chocolate chips and fold them into the avocado mixture until well combined.
6. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None! This recipe is best served chilled, so feel free to enjoy it straight from the fridge.
Lemon Garlic Herb Roasted Potatoes
Elevate your potato game with this bright and flavorful recipe that combines the zest of lemon, pungency of garlic, and freshness of herbs. Perfect as a side dish or added to your favorite meal.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 cloves of garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine potatoes, garlic, lemon juice, olive oil, thyme, salt, and pepper. Toss until potatoes are evenly coated.
3. Spread the potato mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until potatoes are tender and golden brown, flipping halfway through.
5. Garnish with fresh parsley or chives, if desired. Serve hot.
Cooking Time: 20-25 minutes
Vegan Tofu Tikka Masala
This vegan version of the popular Indian dish substitutes traditional yogurt with a tangy cashew cream, making it perfect for those looking to reduce dairy in their diet. With its rich flavors and velvety texture, this recipe is sure to become a new favorite.
Ingredients:
– 1 block extra-firm tofu, drained and cut into cubes
– 1/2 cup plain cashews
– 1/4 cup water
– 2 tablespoons lemon juice
– 2 teaspoons curry powder
– 1 teaspoon garam masala
– 1/2 teaspoon cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1/4 cup coconut cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Blend soaked cashews with lemon juice, curry powder, garam masala, cumin, and cayenne pepper (if using) until smooth.
3. Marinate tofu cubes in the cashew cream mixture for at least 30 minutes.
4. Grill or bake marinated tofu until golden brown.
5. Combine diced tomatoes, coconut cream, salt, and pepper in a saucepan. Bring to a simmer over medium heat.
6. Add grilled/baked tofu to the tomato sauce and stir to coat.
7. Simmer for an additional 5-7 minutes or until the sauce has thickened slightly.
8. Garnish with fresh cilantro leaves and serve over basmati rice or naan bread.
Cooking Time: 30-40 minutes
Fresh Mango Salsa with Cilantro and Lime
This sweet and tangy salsa is perfect for topping tacos, grilled meats, or using as a dip for chips. With the freshness of mango and cilantro, this recipe is sure to become a summer favorite.
Ingredients:
– 2 ripe mangos, diced
– 1/4 cup fresh cilantro leaves, chopped
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime (about 2 tablespoons)
– Salt, to taste
Instructions:
1. In a medium bowl, combine mango, cilantro, and jalapeño.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (includes chilling time)
Summary
Looking for delicious vegan recipes to bring to your next potluck or gathering? Look no further! This collection of 20 flavorful dishes is sure to please even the most discerning palates. From creamy dips and savory salads to hearty casseroles and sweet treats, there’s something for everyone. Try the Creamy Vegan Spinach Artichoke Dip, Spicy Black Bean and Corn Salad, or Roasted Garlic Hummus with Pita Chips. And don’t forget the show-stopping Quinoa-Stuffed Bell Peppers and Vegan Mac and Cheese with Cashew Sauce. With these recipes, you’ll be the star of any potluck!
