Potlucks can be at work or with a casual gathering with friends. This is the perfect time to show your stuff and whip up a recipe you love. If you’re looking for vegan potluck recipes that will knock the socks off of your meat (and nonmeat)-eating friends, look no further!
I’ve gathered six vegan recipes for potlucks, and hey, if you don’t feel like cooking, I’ve added some store-bought options at the end.Â
What is a Potluck?
A potluck is a gathering where each guest contributes a dish to be shared among the group. Events like these are great opportunities to explore a variety of food traditions and enjoy diverse flavors.
From a nutritional perspective, potlucks can offer a balanced and varied diet, incorporating multiple food groups. They encourage mindful eating, as you can sample small portions of different dishes, promoting portion control and preventing overeating.
Bring nutrient-dense options, such as vegetables with plant protein dishes, whole grain sides, and fresh fruit desserts to maximize the health benefits.
Focusing on healthy, wholesome ingredients can make potlucks enjoyable and beneficial for your health.
What To Take To a Potluck?
Sides, appetizers, and desserts are common dishes to take to a potluck. Hearty salads featuring a mix of fresh vegetables, grains, and legumes, such as quinoa salad or veggie mix, are both nutritious and filling.
Appetizers like stuffed mushrooms, vegetable spring rolls, or hummus with an assortment of crudités are popular for easy sharing and snacking.
Desserts, a favorite at any potluck, might include items like vegan brownies, fruit tarts, or dairy-free treats, offering a sweet end to the meal.
Food Saftey Tips for Potlucks
As a registered dietitian, potlucks can sometimes make the hair on the back of my neck stand up for one reason only—the temperature danger zone where bacteria grows.
As the summer heat sets in, it’s crucial to prioritize food safety during cookouts and potlucks. I’m sure we’ve all been to a potluck or cookout where the food sits out for hours on end.
This warmer weather creates an ideal environment for bacteria to grow making it essential to be mindful of food handling.
If the temperature exceeds 90 °F, food should not be left out for more than one hour (1).
Here are some quick tips to ensure your safety, your family’s, and your friends’ safety when making vegan recipes for potlucks.
- If you’re in a meat-eating household, avoid cross-contamination using separate cutting boards and utensils for raw meat and plant-based options.
- Choose less meat. Cross-contamination with raw meat and meat products is one of the largest food safety concerns.
- Don’t leave food out all day on the table. Leave food out for no longer than 4 hours, and if it is above 90F, for no longer than 1 hour.
- Bacteria grow quickly in this environment. Once everyone is served, remember to put the dishes back into the fridge.
How To Be Vegan at A Potluck
Sometimes, the food options are lackluster and covered in mayonnaise, but there is more variety than mayo-based salads. If you’re vegan and attending a potluck, there are a few things you can do to make sure you have a great time.
First, bring a dish that will appeal to vegans and non-vegans alike. These vegan potluck recipes are packed with flavor and even sneak in some vitamins and minerals to give everyone a health boost.
Second, bring additional vegan snacks with you. This way, you’ll have something to eat if nothing appeals to you. Some vegan snacks include fresh fruit and vegetables, nuts, granola, or trail mix.
Finally, if you are comfortable and know the host, tell them you’re vegan, and maybe they will be accommodating. Planning in advance can help the likelihood that there are options for you.
6 Vegan Recipes for Potlucks
Here are some sweet and savory vegan potluck recipes that you can share with your friends, family, or coworkers, and they might not even know it’s a vegan dish!
Vegan Corn Salad | Phoenix Vegan DietitianÂ
Jump to RecipeA quick, easy, flavorful, and healthy dish made for a vegan potluck side dish loaded with fiber to help you reach your daily servings (5+ cups) of veggies!
Easy Lentil Pasta Salad | Melissa Traub
This lentil pasta salad is a hit with everyone. Combined with pasta and fresh vegetables, it offers a balanced mix of carbs, protein, and nutrients. Adding herbs and a tangy dressing elevates the flavors.
Creamy Chickpea Dill Quinoa Salad | Easy Chickpeasy
It’s an excellent choice for vegan potlucks because it’s easy to make, flavorful, and nutritious.
Combined with chickpeas and fresh veggies, it’s loaded with protein, fiber, vitamins, and minerals.
Kale White Bean Avocado Salad Recipe (Erewhon Copycat) | One Pot Wellness
A nutrient-packed Erewhon-inspired salad you can make right at home! It’s a great pick loaded with high-nutrient ingredients like beans, pumpkin seeds, hemp hearts, and avocado.
Berry Salsa Recipe | The Kitchen Invitation
Bursting with freshness, this delicious berry salsa is a winner for all. With just five ingredients, it’s simple and tasty.
No-Bake Vegan Lemon Berry Cheesecake Cups | Haute & Healthy Living
A sweet, non-dairy dessert designed to be shared. Individual cups make taking this dish to a potluck easier than ever. Plus, it’s especially festive for July gatherings!
Vegan Store-Bought Potluck Options
If you don’t feel like cooking or the event popped up last minute, there are some store-bought options you can quickly choose.
- Fruit and vegetable tray (no ranch)
- Cut fruit with non-dairy yogurt
- Hummus or black bean dip with pre-packaged vegetables
- Premade salad kits
- Crackers and vegan cheese
- Frozen appetizers like Jack & Annies Meatballs, Good Catch Plant-Based Crab Cakes, Actual Veggies “fries”
- Vegan baked goods from the bakery section
Potlucks can be fun, but avoiding food sitting out too long is important. Which of these recipes are you trying first? Check out more of my nutrition input and never miss a blog post when you get postcards from Phoenix Vegan Dietitian directly to your inbox.
Vegan Roasted Corn Salad
Ingredients
- 1 cup frozen corn
- 1/2 zucchini small in size and quarted
- 1 tablespoon olive oil extra virgin
- 1/2 lime juiced
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 10 grape tomatoes sliced in quarters
- 1/2 cup fresh parsley roughly chopped
Instructions
- Prepare all the ingredints as noted above.
- Roast the corn in a large skillet for 5-7 minutes until they dance and pop around. Add the zucchini about halfway through to lightly cook.
- In a medium bowl, combine olive oil, lime juice, cumin, black pepper and mix.
- Once cooked, remove the corn and zucchini from the heat. Let it cool for a few minutes and then add to the olive oil mixture along with tomatoes and parsley. Mix together to evenly coat and enjoy.