As parties go, potlucks may not be the most elegant of affairs, but they’re fun and festive, and easy on the host! These vegan potluck dishes based on pasta, quinoa, potatoes, Asian noodles, beans, and lots more, are ideal served at room temperature. These easy ideas for shareable fare are designed to entice at any kind of potluck.
These types of dishes are my favorites to serve or share at potlucks. They’re made with wholesome ingredients, are best served at room temperature, and won’t need heating — or reheating. Sturdy to transport and super flavorful, even if not all the guests at any given potluck are vegan, everyone will want some of what you’re having!
Most of these recipes, with a few exceptions, serve six. This could be plenty even if there are going to be a lot more guests than that, since there’s always a lot of food. However, if you know it’s going to be a big crowd. feel free to double these recipes.
Black Bean and Corn Salad for a Crowd: Here’s a classic cold dish featuring avocado and grape tomatoes, dressed in lime vinaigrette. This main-dish salad a fantastic potluck dish, and a good choice to make when you’re expecting more company than usual.
Quinoa and Red Bean Salad with Mini Peppers: Quinoa and red bean salad is an ideal centerpiece for a meal, served with fruit for lunch and soup for dinner. Extra eye appeal comes from the mini sweet peppers, which you can find in the produce department of well-stocked markets.
Southwestern Quinoa Salad with Black Beans and Corn: Black beans, corn, and avocado come together in a hearty southwestern quinoa salad that’s good as a main dish or side for everyday meals, and is a sturdy dish to take to potlucks.
Salsa Quinoa and Corn Salad: This cold dish is an abundant meal in a bowl infused with the flavor of your favorite salsa. A great main-dish salad, paired with simple soups or quesadillas, this is an excellent dish to share at potlucks all year round.
Pasta Salad with Quinoa and Corn: Corn and tomatoes give this pasta and quinoa salad a summery feel, though you can enjoy it any time of year. This is perfect for outdoor meals and potlucks.
Vegan Macaroni Salad with Vegetable Confetti: A simple and colorful vegan macaroni salad, this is reminiscent of the kind sold at deli counters, but with lots more going for it. If your potluck is going to include kids, this is a wholesome offering, though it appeals to children of all ages!
Barley Salad with Apricots and Pecans: Comforting, filling barley is an under-appreciated grain. Put it to good use in this appealing and easy barley salad with apricots and pecans.
Cold Spicy Sesame Peanut Butter Noodles: Sesame noodles or peanut butter noodles — why choose? Combine the two in luscious cold sesame peanut butter noodles, with a dollop of tahini, a dash of spice, and plenty of crisp raw vegetables.
Peanut Satay Soba Noodles with Cucumber: Here’s a dish that comes together quickly, and is a perfect main dish for a warm-weather meal or potluck with simply prepared tofu or tempeh. It’s easy, delicious, and on the table in about 20 minutes.
Cold Udon Noodles with Crisp Asian Vegetables: Cold udon noodles make an appealing way to enjoy crisp, colorful vegetables. Full of veggies that need only a little prep but no cooking, this is a tasty, colorful dish for lunch or dinner.
Vegan Rice Noodle Salad with Plant-Based “Steak”: Strips of beefy-style vegan plant protein, cucumbers, cilantro, and an optional hint of mint star in a Thai-inspired cold dish that’s both hearty and refreshing.
Vegan Pasta “Tuna” Salad: Vegan pasta tuna salad — made with baked tofu or plant-based tuna — brings a nostalgic classic into the 21st century. Now, even more veggies have been added to this family favorite. Incorporating cucumber, celery, cabbage, scallion, and parsley, it’s a great warm-weather dish to share.
Chickpeas and Green Beans with Balsamic Mushrooms: Here’s an appealing medley of chickpeas and green beans embellished with brown mushrooms sautéed in balsamic vinegar and olive oil.
Israeli Couscous Salad with Apricots, Tomatoes, and Cucumber: This summery Israeli couscous salad combining herbs, raw veggies, and lush stone fruit makes a light and refreshing companion to grilled foods or bold-flavored plant-based protein dishes.
Tri-Color Potato and Arugula Salad: This potato and arugula salad combines three kinds of potatoes with the peppery greens for an earthy flavor with plenty of eye appeal. If you can’t find purple potatoes, simply substitute another sweet potato or two, and the salad will still be gorgeous and delicious.
Potato Salad with Red Beans and Artichokes: This potato and bean salad is satisfying enough to be a main dish, though it’s welcome as a side dish in smaller portions or packed into a container as a portable lunch.
Rice and Corn Salad with Black and Green Olives:
A great way to use up leftover rice, this rice and corn salad with black and green olives is a great warm weather main dish. Lemony and fresh tasting, this rice salad is for olive fans.
Black Lentil Salad with Peppers and Olives: Hearty and substantial, this black lentil salad can be also be made with brown or green lentils, and is beautiful and festive no matter what kind you use. Try using black lentils, aka beluga lentils if you can find them, for a change of pace. These diminutive, gleaming black lentils contrast beautifully with red, orange, and green veggies.
Vegan Feta and Watermelon Salad with Cucumber and Mint:
Vegan feta and watermelon salad is almost too pretty to eat, and is extra refreshing with the addition of cucumber and a hint of mint. Who first thought of putting watermelon and feta together in a salad? It’s one of those combinations that seems odd at first, but is actually genius.
Vegan Niçoise-Style Salad: Bearing its French elegance beautifully, vegan Niçoise salad is a composed dish that may look fancy, but is incredibly easy to make. The traditional version is often made with tuna, but in this version, it’s replaced with baked tofu, which makes a great stand-in.
Chickpea Deviled Tomatoes: With a surprisingly egg-like flavor and consistency, combining chickpeas, nutritional yeast, and vegan mayo, and a touch of curry, these beauties are rather addictive. Be prepared for them to disappear quickly!
Fiesta Vegan 7-Layer Bean Dip: This luscious vegan 7-layer bean dip is the perfect dish for any party! Make sure to serve it with plenty of chips because it disappears quickly. It’s a fantastic appetizer for game days, casual company gatherings, and Cinco de Mayo.
Roasted Eggplant Caponata:
Roasted eggplant caponata is a delightful take on the classic Italian appetizer, making it easy to enjoy year round. Think of it as a chunkier cousin to Middle Eastern baba ghanoush, another eggplant spread.
Sweet Potato Hummus with Artichoke Hearts: Sweet potato hummus is a mellow backdrop for briny artichoke hearts (or olives, if you prefer the variation). Readymade hummus is available almost anywhere food is sold, but it’s economical and easy to make your own, with a myriad of variations.
Olive Bar Medley with Tofu Feta: Colorful and briny, small servings of this olive-rich appetizer featuring tofu feta go a long way. If you’d like to pair this up with one other appetizer, serve this olive bar medley with tofu feta alongside your favorite dip or spread, plus fresh sliced baguette or gluten-free crackers.