10 Best Vegan Recipes for Potluck That Everyone Will Love!

There’s something special about sharing homemade food with friends and family, and potlucks are the perfect way to do just that.

These vegan potluck recipes are easy to make, full of flavor, and guaranteed to impress—even those who aren’t usually plant-based eaters. Whether you’re bringing a warm, comforting dish or a fresh, vibrant salad, each recipe is designed to be both delicious and beginner-friendly.

I remember the first time I made a vegan dish for a potluck—I was nervous about how people would react. But the moment I saw guests going back for seconds, I knew I had something special.

Cooking plant-based food isn’t just about swapping ingredients; it’s about discovering new flavors and creative ways to make dishes that bring people together.

If you’ve ever felt unsure about what to bring to a gathering, this list has you covered. These recipes are simple, satisfying, and perfect for sharing.

So whether you’re a seasoned cook or just starting, you’ll find something here that’s easy to make and impossible to resist!

1. Smoky Vegan Stuffed Mushrooms

These smoky vegan stuffed mushrooms are bite-sized flavor bombs—earthy, garlicky, and packed with a deep umami kick. A mix of toasted walnuts, sun-dried tomatoes, and smoked paprika gives the filling a rich, savory depth, while a touch of balsamic brightens everything up.

Roasted until golden and tender, they’re the perfect holiday appetizer or dinner party snack. One bite, and you’ll see why these little gems disappear fast.

Servings: 2 stuffed mushrooms

Ingredients:

• 1 cup thinly sliced fresh fennel bulb, fronds reserved for garnish
• ¾ cup thickly sliced red onion
• ½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained (¾ cup)
• 2 tablespoons chopped dates (4 dates)
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon ground coriander
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 8 to ten 2½-inch-diameter fresh baby portobello or cremini mushrooms

Instructions:

• Preheat a grill pan over medium-high heat.
• Grill fennel and red onion for 6-10 minutes, turning once, until crisp-tender. Let cool, then chop finely.
• In a medium bowl, mix the next six ingredients (through coriander).
• Mash beans with a fork until chunky, then stir in the chopped fennel and onion. Season with salt and pepper.
• Remove stems from mushrooms and spoon the bean mixture into the caps.
• Grill stuffed mushrooms over medium-high for 10-12 minutes until tender and most liquid is released.
• Garnish with fennel fronds and serve warm.

2. Sweet Potato Rosette Tart

A showstopper on any table, this sweet potato rosette tart is as stunning as it is delicious. Thinly sliced sweet potatoes are arranged in delicate spirals over a flaky, buttery vegan crust, with hints of maple and thyme bringing warmth to every bite.

Whether for a holiday gathering or a cozy dinner, this tart is guaranteed to impress. It’s golden, crisp, and just slightly caramelized on top—the kind of dish that tastes as good as it looks.

Servings: 10

Ingredients:

• 1 no-fail pie crust
• 1 1/4 cups whole-milk ricotta
• 2 tablespoons maple syrup
• pinch of salt
• 1 1/2 large orange sweet potatoes
• 1 1/2 large purple sweet potatoes
• 1/4 cup olive oil
• 1 teaspoon cinnamon
• salt and pepper, to taste

Instructions:

• Prepare the pie crust and chill in the fridge for 30 minutes.
• Slice sweet potatoes into thin, long pieces and cut them in half horizontally.
• Preheat oven to 350°F and grease a 9″ tart pan. Roll out the dough, press it into the pan, trim excess, and refrigerate for 15 minutes.
• Line the dough with parchment paper, add pie weights or dry beans, and bake for 15 minutes until slightly golden. Let cool.
• Blend ricotta, maple syrup, and salt until smooth. Spread onto the cooled tart crust.
• Coat sweet potato slices with olive oil and roll into a tight spiral, starting from the center of the tart. Continue wrapping slices in circles until full.
• Brush the top with more olive oil, then sprinkle with cinnamon, salt, and pepper.
• Bake for 45-50 minutes until sweet potatoes are soft. Let cool for 10 minutes, then slice and serve.

3. Old-Fashioned Potato Salad with Vegan Mayo

Some recipes never go out of style, and a creamy, old-fashioned potato salad is one of them. This version swaps out traditional mayo for a rich, tangy vegan alternative, keeping the classic flavors intact—think tender potatoes, crunchy celery, and just the right kick of mustard.

Whether it’s for a backyard barbecue or a holiday feast, this dish always delivers. It’s cool, comforting, and best enjoyed by a heaping spoonful.

Servings: 7 cups

Ingredients:

• 2 lb. tiny yellow and red potatoes, halved, or larger yellow and red potatoes cut into 1-inch pieces
• 1 12-oz. package of firm silken tofu, drained
• 1 tablespoon yellow mustard
• 1 tablespoon white wine vinegar
• 2 cloves garlic, minced
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh dill
• 1 cup thinly sliced celery
• ⅓ cup finely chopped red onion
• 3 tablespoons finely chopped dill pickles or sweet pickles

Instructions:

• Steam potatoes in a steamer basket over boiling water for about 15 minutes until tender.
• Chop half of the tofu and set aside.
• Blend the remaining tofu with mustard, vinegar, garlic, and pepper until smooth. Stir in dill.
• Add warm potatoes to the dressing and mix well.
• Stir in chopped tofu, celery, onion, and pickles. Mix gently.
• Cover and chill for 1-2 hours before serving. If dry, add a little water or plant milk. Store in the fridge for up to 3 days.

4. Vegan Holiday Dinner Torte

Layers of flavor, texture, and pure holiday magic—this vegan dinner torte is a centerpiece-worthy main that satisfies. Think flaky pastry wrapped around a filling of roasted root vegetables, caramelized onions, and herby lentils, all nestled together in a rich, savory embrace.

With hints of rosemary, thyme, and a touch of cranberry for brightness, it brings everything you love about festive feasts into one beautifully baked dish. Slice into it, and watch the layers unfold.

Servings: 8

Ingredients:

• 1½ cups ½-inch diced apples
• 1 tablespoon lemon juice
• 1½ cups chopped onions
• ¼ cup dry white wine or water
• 2 large cloves garlic, roughly chopped
• 2 teaspoons poultry seasoning
• ¾ teaspoon sea salt
• Freshly ground black pepper, to taste
• 2 15-oz. cans of chickpeas, rinsed and drained (3 cups)
• 3 tablespoons vegan Worcestershire sauce, plus 1 to 2 tablespoons for topping
• 1 tablespoon tahini
• 2½ cups cooked brown rice
• 1 cup rolled oats
• ¾ cup toasted pumpkin seeds, plus 2 tablespoons for topping
• 2 to 3 tablespoons dried cranberries or sliced fresh cranberries, for topping (optional)

Instructions:

• Preheat oven to 375°F and toss apples with lemon juice.
• Cook onions, wine, garlic, poultry seasoning, salt, and pepper in a skillet over medium heat for 10 minutes, adding water as needed.
• Transfer onion mixture to a food processor and blend with chickpeas, Worcestershire sauce, tahini, and salt until smooth.
• Add rice, oats, and pumpkin seeds; pulse until combined but still textured. Stir in apples.
• Press the mixture into a springform pan and smooth the top.
• Spread Worcestershire sauce over the top and sprinkle with pumpkin seeds and cranberries.
• Bake for 30 minutes, let cool for 10 minutes, then slice and serve.

5. Pistachio-Orange Stuffed Dates

Sometimes, the simplest treats are the most memorable. These pistachio-orange stuffed dates combine chewy Medjool dates with a vibrant filling of toasted pistachios, fresh orange zest, and a drizzle of maple syrup.

Sweet, nutty, and citrusy, they’re an irresistible balance of flavors and textures. Whether served as a holiday appetizer or an afternoon pick-me-up, these little bites feel decadent while being naturally wholesome.

Servings: 8

Ingredients:

• 10 large Medjool or Deglet Noor dates, pitted
• 8 almonds, chopped
• 8 walnuts, chopped
• 16 shelled pistachios, chopped
• 1 teaspoon finely chopped orange rind
• ½ teaspoon orange zest

Instructions:

• Make a slit in eight dates, keeping them intact.
• Chop the remaining two dates and mix with the other ingredients to make the filling.
• Stuff each date with about 1 tablespoon of filling, then cover and chill for up to a week.

6. The Great Purple Sweet Potato Pie

Vibrant, creamy, and packed with warm spices, this purple sweet potato pie is a fun twist on the Southern classic. The naturally sweet, deep violet filling is silky smooth, nestled in a flaky vegan crust, and lightly spiced with cinnamon and nutmeg.

A dollop of dairy-free whipped cream on top makes it even more irresistible. Perfect for Thanksgiving or any festive occasion, this pie is as stunning as it is delicious.

Servings: 8

Ingredients:

Purple Sweet Potato Pie

• 1 perfect pie crust
• 1 pound Stokes purple sweet potatoes
• 1 cup light brown sugar
• 2 large eggs, room temperature
• ¾ cup evaporated milk
• ¼ cup unsalted butter, melted
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ½ teaspoon kosher salt

Swiss Meringue

• 3 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• ¾ cup granulated sugar

Instructions:

• Prepare Pie Crust: Make and chill the dough for at least 30 minutes.
• Roll & Shape: Roll out dough, place in a pie pan, and poke the bottom with a fork. Trim and crimp edges.
• Freeze & Preheat: Chill the crust for 30 minutes, then preheat oven to 425°F.
• Blind Bake: Line with parchment, add pie weights, and bake for 15 minutes. Remove weights and bake 5 more minutes. Cool.
• Roast Sweet Potatoes: Bake at 400°F for 1 hour, then scoop and blend until smooth.
• Make Filling: Mix mashed sweet potatoes with sugar, eggs, evaporated milk, butter, vanilla, and spices.
• Bake Pie: Pour filling into crust, bake at 400°F for 15 minutes, then at 350°F for 25-35 minutes. Cool completely.
• Make Meringue: Heat egg whites and sugar over a double boiler, then beat until stiff peaks form.
• Top & Toast: Spread meringue over pie and toast with a culinary torch before serving.

7. Vegan French Onion Dip

Thick, creamy, and loaded with caramelized onion goodness, this vegan French onion dip is pure comfort in a bowl. Slow-cooked onions bring deep, savory richness, while a cashew-based base keeps things ultra-smooth and luscious.

Whether paired with crispy chips, crunchy veggies, or slathered on a sandwich, this dip brings bold flavor to any snack spread. Make it for game day, a holiday party, or just because—either way, it won’t last long. Click below for the full recipe!

Servings: 9

Ingredients:

• 1 tbsp oil
• 1 medium (200 g) onion diced
• 2 garlic cloves minced
• 1 ⅓ cups (320 g) vegan sour cream 
• 1 tsp tamari 
• ¾ tsp onion powder
• ¼ tsp garlic powder
• 1 pinch of smoked paprika
• White vinegar to taste
• Salt and pepper to taste
• Parsley to garnish

Instructions:

• Cook Onions: Heat oil in a pan, add chopped onions, and cook for 5 minutes.
• Caramelize: Add a splash of water or broth and cook for 20 more minutes, stirring as needed.
• Prepare Dip: In a bowl, mix vegan sour cream, caramelized onions, and remaining ingredients.
• Season: Taste and adjust seasonings, adding cayenne if desired.
• Garnish & Serve: Top with fresh parsley and enjoy!

8. Creamy Cauliflower Bake

This creamy cauliflower bake is the kind of dish that makes you forget about mac and cheese. Tender cauliflower is bathed in a velvety vegan cheese sauce and then baked until golden and bubbly.

A crispy breadcrumb topping adds the perfect contrast, making every bite a dreamy mix of rich, creamy, and crunchy. Serve it as a cozy side for holiday dinners or as a comfort food classic on any chilly night.

Servings: 4

Ingredients:

• 3-pound head of cauliflower, cut into large florets
• Kosher salt
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 sprig of fresh thyme, plus more to garnish
• 12 turns fresh black pepper
• 1/4 teaspoon grated nutmeg
• 3/4 cup grated Gruyère cheese (Comté is a good substitute)
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh bread crumbs

Instructions:

• Cook Cauliflower: Steam or boil cauliflower in salted water until tender, about 5–6 minutes. Drain well.
• Prep Oven & Dish: Preheat oven to 375°F and grease an 8×11-inch casserole dish.
• Make Roux: Melt butter in a saucepan, whisk in flour, and cook until light brown.
• Add Milk Gradually: Whisk in milk a little at a time until smooth and thick. Add thyme, nutmeg, salt, and pepper.
• Make Cheese Sauce: Remove from heat and stir in Parmesan and ½ cup Gruyère.
• Assemble Dish: Spread some cheese sauce in the dish, add cauliflower, then pour over the remaining sauce.
• Top & Bake: Sprinkle with breadcrumbs, remaining cheese, and thyme. Bake for 30 minutes until golden.
• Serve: Enjoy hot or at room temperature!

9. Cranberry-Pear Relish

Forget the canned stuff—this fresh cranberry-pear relish is bright, tangy, and bursting with juicy flavor. Sweet pears balance the tart cranberries, while a touch of orange zest and maple syrup bring warmth and depth.

It’s the perfect sidekick to a holiday meal, adding a pop of color and a refreshing contrast to rich mains. Spoon it over stuffing, spread it on sandwiches, or enjoy it straight from the bowl.

Servings: 8

Ingredients:

• 1 orange
• 1 bag cranberries
• 1 Bartlett pear, cored and cut into large chunks
• 1/2 cup light brown sugar (more or less to taste)
• pinch Kosher salt
• 1/4 cup chopped pecans, toasted

Instructions:

• Zest the orange, then peel and cut it into wedges.
• Pulse the orange wedges, zest, cranberries, pear, sugar, and salt in a food processor until coarsely chopped.
• Chill for at least an hour, then stir in pecans before serving.

10. Tricolor Sweet Potato Kugel

Golden, deep orange, and rich purple—this tricolor sweet potato kugel is as stunning as it is delicious. A modern twist on the classic Jewish dish, it layers vibrant sweet potatoes into a tender, lightly crisped casserole with warm cinnamon, a hint of maple, and just the right touch of salt to balance the sweetness.

Baked until beautifully caramelized on the edges, it’s a cozy, crowd-pleasing side for Rosh Hashanah, Passover, or any holiday table. Whether served warm or at room temp, every bite is soft, slightly crispy, and packed with flavor.

Servings: 8 cups

Ingredients:

• 4 medium sweet potatoes, orange and purple varieties, peeled and grated (6 cups)
• 3 tablespoons chia seeds (or ground flaxseeds)
• 1 medium yellow onion, grated (¾ cup)
• ¼ cup potato starch or matzo meal
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 pinch crushed red pepper flakes (optional)
• 6 sprigs of fresh dill, snipped

Instructions:

• Preheat oven to 400°F.
• Press grated sweet potatoes in a strainer to remove excess liquid.
• Soak chia seeds in ½ cup water for 10 minutes, stirring occasionally.
• In a large bowl, mix sweet potatoes, onion, potato starch, salt, pepper, and red pepper flakes (if using).
• Add the chia seed mixture and mix well.
• Transfer to a 9×13-inch casserole dish and bake, covered, for 60 minutes.
• Uncover and bake for 30 more minutes until crispy. Garnish with dill and serve with Tofu Sour Cream.