Potlucks are always a great way to bring people together, and when you add delicious food to the mix, it’s a recipe for success! One of the best things about hosting or attending a potluck is the variety of dishes that are shared. And with vegetarian options, there’s something for everyone. In this article, we’ll be sharing 20 mouth-watering vegetarian potluck recipes that are sure to please even the pickiest of eaters.
From classic comfort foods like vegan mac and cheese to international flavors like paella and sushi rolls, we’ve got you covered. Whether you’re a seasoned cook or just looking for some inspiration, these recipes are perfect for your next potluck or gathering with friends. So grab a plate and dig in – it’s time to get cooking!
Classic Spinach and Artichoke Dip
A creamy, flavorful dip that’s perfect for parties, gatherings, or a cozy night in with friends. This classic spinach and artichoke dip is easy to make and always a crowd-pleaser.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1/2 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine artichoke hearts, spinach, mayonnaise, sour cream, Parmesan cheese, and garlic.
3. Mix until smooth and creamy.
4. Transfer the mixture to a 9×13-inch baking dish or a small cast-iron skillet.
5. Bake for 20-25 minutes, or until the dip is warm and bubbly.
6. Serve with tortilla chips, pita bread, or crackers.
Cooking Time: 20-25 minutes
Roasted Vegetable Lasagna
Roasted Vegetable Lasagna Recipe
Summary:
Elevate your lasagna game with the rich flavors of roasted vegetables! This recipe combines tender lasagna noodles with a vibrant medley of roasted veggies, creamy ricotta cheese, and gooey melted mozzarella.
Ingredients:
– 8-10 lasagna noodles
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 1 red bell pepper, sliced into 1-inch pieces
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for roasting
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant, zucchinis, bell pepper, and garlic with olive oil, salt, and pepper on a baking sheet.
3. Roast vegetables in the preheated oven for 30-40 minutes, or until tender and lightly caramelized.
4. Cook lasagna noodles according to package instructions.
5. In a mixing bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
6. Assemble the lasagna by layering cooked noodles, roasted vegetables, and cheese mixture.
7. Top with melted mozzarella cheese and bake for an additional 10-15 minutes, or until golden brown.
Cook Time: Approximately 45-50 minutes
Quinoa and Black Bean Salad
A flavorful and nutritious salad perfect for a quick lunch or dinner, this quinoa and black bean combination is packed with protein, fiber, and vitamins. This recipe is also vegan-friendly and can be easily customized to suit your taste preferences.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, thinly sliced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, black beans, bell pepper, onion, olive oil, and cumin.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Stuffed Bell Peppers with Couscous
A flavorful and nutritious recipe that combines the sweetness of bell peppers with the nutty goodness of couscous, all wrapped up in a savory package. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked couscous
– 1/2 cup chopped onion
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together couscous, onion, feta cheese (if using), and parsley.
4. Stuff each bell pepper with the couscous mixture, filling to the top.
5. Drizzle olive oil over the stuffed peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Vegan Mac and Cheese
Vegan Mac and Cheese Recipe
Say goodbye to dairy and hello to a creamy, comforting vegan macaroni and cheese dish!
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups vegan cheddar shreds (such as Daiya or Follow Your Heart)
– 1 cup non-dairy milk (such as soy milk or almond milk)
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the vegan cheddar shreds and non-dairy milk. Bring to a simmer and let cook for 2-3 minutes or until the cheese is melted and smooth.
6. Combine the cooked macaroni and cheese sauce. Season with paprika, salt, and pepper to taste.
7. Transfer the mac and cheese to a baking dish and bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad Recipe
Bring the flavors of the Mediterranean to your table with this refreshing salad, featuring tender chickpeas, juicy tomatoes, and a hint of cumin.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 large tomatoes, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted
– 2 tbsp extra-virgin olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine chickpeas, tomatoes, red onion, and olives.
2. In a small bowl, whisk together olive oil and cumin.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Sweet Potato and Black Bean Enchiladas
This recipe combines the natural sweetness of roasted sweet potatoes with the savory flavor of black beans, all wrapped up in a crispy tortilla. A perfect fusion of flavors and textures for a delicious and satisfying meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes for 30 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and bell pepper; cook until softened.
4. Add black beans, cumin, and chili powder to the skillet; stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by filling each tortilla with roasted sweet potatoes and bean mixture. Roll up and place seam-side down in a baking dish.
7. Pour enchilada sauce over the rolled tortillas; top with shredded cheese (if using).
8. Bake at 375°F (190°C) for 15-20 minutes, or until hot and bubbly.
Cooking Time: approximately 45-50 minutes
Caprese Pasta Salad
Caprese Pasta Salad Recipe
Summary: A colorful and flavorful pasta salad that combines the classic Caprese trio of tomatoes, mozzarella, and basil with a touch of garlic and lemon.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 2 large ripe tomatoes, diced
– 1 ball of fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil leaves
– 3 cloves of garlic, minced
– 2 tbsp. olive oil
– 2 tbsp. freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the diced tomatoes, sliced mozzarella, and chopped basil leaves.
3. Add the minced garlic, olive oil, and lemon juice to the bowl. Toss gently to combine.
4. Add the cooked pasta to the bowl and toss everything together until the pasta is well coated with the tomato-mozzarella-basil mixture.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Vegetarian Chili with Cornbread
This comforting chili recipe is a perfect blend of flavors and textures, packed with nutritious ingredients and served with a warm, crumbly cornbread. Enjoy a satisfying meal that’s sure to please both veggie lovers and meat-eaters alike.
Ingredients:
For the Chili:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans
– 2 cups chopped tomatoes
– 1 cup vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
For the Cornbread:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup buttermilk
– 1 large egg, beaten
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chili according to package instructions or using a slow cooker.
3. In a separate bowl, mix cornbread ingredients and pour into a greased 8-inch square baking dish.
4. Bake for 20-25 minutes, or until a toothpick comes out clean.
5. Serve chili with warm cornbread and enjoy!
Cooking Time: 30-40 minutes
Greek Orzo Salad
A refreshing summer salad featuring orzo pasta, juicy tomatoes, and tangy feta cheese, all tied together with a zesty Greek dressing.
Ingredients:
– 1 cup cooked orzo pasta
– 2 large tomatoes, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup red onion, thinly sliced
– 2 tbsp olive oil
– 2 tbsp red wine vinegar
– Salt and pepper to taste
– 1 tsp dried oregano
Instructions:
1. In a large bowl, combine cooked orzo pasta, diced tomatoes, crumbled feta cheese, chopped parsley, and thinly sliced red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, salt, pepper, and dried oregano.
3. Pour the dressing over the orzo mixture and toss to combine.
4. Serve chilled or at room temperature.
Cooking Time: 15 minutes (cooking time for pasta)
Zucchini and Corn Fritters
These crispy fritters are a perfect way to enjoy the flavors of summer with fresh zucchini, corn, and herbs. Serve them as an appetizer or side dish for your next outdoor gathering.
Ingredients:
– 1 medium zucchini, grated
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a bowl, combine zucchini, corn, flour, panko breadcrumbs, paprika, salt, and pepper.
2. Stir in buttermilk until the mixture is just combined (do not overmix).
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small balls of the zucchini mixture into the oil, about 1/4 cup each.
5. Fry fritters for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain fritters on paper towels and serve hot.
Cooking Time: About 10-12 minutes total (including frying time).
Vegetable Spring Rolls with Peanut Sauce
Get ready to delight your taste buds with these crispy vegetable spring rolls served with a rich and creamy peanut sauce. This recipe is perfect for a quick lunch or dinner that’s both healthy and flavorful.
Ingredients:
For the Spring Rolls:
– 1 package of spring roll wrappers (usually found in the frozen food section or international aisle)
– 1/2 cup finely chopped cabbage
– 1/2 cup shredded carrots
– 1/4 cup chopped scallions (green onions)
– 1/4 cup cooked and mashed edamame
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt to taste
For the Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 1/4 cup water
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt to taste
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to 350°F.
2. Prepare the filling ingredients and set aside.
3. Place a spring roll wrapper on a flat surface, with one corner pointing towards you.
4. Add about 1 tablespoon of the filling mixture onto the center of the wrapper.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder.
6. Fry the spring rolls for 2-3 minutes on each side, until crispy and golden brown.
7. Serve with peanut sauce made by whisking all the ingredients together.
Cooking Time: 20-25 minutes (including frying time)
Eggplant Parmesan Casserole
A twist on the classic Italian dish, this casserole combines tender eggplant slices with rich tomato sauce and melted mozzarella cheese.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 can (28 oz) crushed tomatoes
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 oz mozzarella cheese, shredded
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with 2 tbsp olive oil, salt, and pepper.
3. Arrange eggplant slices in a single layer on a baking sheet lined with parchment paper.
4. Bake for 30 minutes, or until eggplant is tender and lightly browned.
5. In a separate skillet, heat the crushed tomatoes over medium heat. Add breadcrumbs and Parmesan cheese; stir until combined.
6. In a 9×13-inch baking dish, create a layer of tomato sauce, followed by a layer of eggplant slices.
7. Repeat layers, ending with a layer of tomato sauce on top.
8. Sprinkle mozzarella cheese over the top layer.
9. Bake for an additional 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 55-60 minutes
Avocado and Black Bean Tacos
These tacos combine the creamy richness of avocado with the earthy flavor of black beans, all wrapped up in a crispy corn tortilla. This recipe is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 ripe avocado, diced
– 1 can black beans, drained and rinsed
– 1 lime, juiced
– 1/2 red onion, thinly sliced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, cilantro
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the black beans and cook for 3-4 minutes, stirring occasionally.
3. Add the cumin, salt, and pepper to the skillet and stir to combine.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the black bean mixture onto a tortilla, followed by diced avocado, red onion, and a squeeze of lime juice.
6. Serve immediately and customize with your favorite toppings.
Cooking Time: 15 minutes
Vegetarian Sushi Rolls
Satisfy your sushi cravings with this easy-to-make vegetarian version, packed with flavorful fillings and crunchy texture.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 avocado, sliced
– 1/2 cucumber, sliced
– 1/4 red bell pepper, sliced
– 1/4 carrot, peeled and grated
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Nori sheets (dried seaweed sheets)
– Sesame seeds for garnish
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the avocado, cucumber, bell pepper, and carrot into thin strips.
3. Lay a nori sheet flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place your desired fillings in the middle of the rice.
5. Roll the sushi using a bamboo sushi mat or a clean tea towel, applying gentle pressure.
6. Slice into individual pieces and serve with soy sauce and sesame oil.
Cooking Time: 15-20 minutes
Ratatouille with Herbed Polenta
A classic Provençal dish from France, Ratatouille is a hearty vegetable stew that’s perfect for a cozy dinner. This recipe pairs the rich flavors of the ratatouille with creamy herbed polenta.
Ingredients:
For the Ratatouille:
– 1 large eggplant, diced
– 2 large bell peppers, diced
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 2 tbsp olive oil
– Salt and pepper to taste
For the Herbed Polenta:
– 2 cups polenta cornmeal
– 4 cups water
– 1/4 cup grated Parmesan cheese
– 2 tbsp butter, melted
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, eggplant, bell peppers, and salt. Cook until the vegetables are tender, about 20 minutes.
3. Add the tomatoes, stirring well. Simmer for an additional 10-15 minutes or until the flavors have melded together.
4. For the polenta, bring the water to a boil in a medium saucepan. Gradually whisk in the cornmeal and cook over medium heat, stirring constantly, until thickened, about 5 minutes.
5. Stir in the Parmesan cheese, butter, thyme, salt, and pepper. Serve hot alongside the ratatouille.
Cooking Time: 45-50 minutes
Spinach and Ricotta Stuffed Shells
Get ready to delight your taste buds with this creamy and flavorful take on the classic stuffed shell pasta dish! This recipe combines the richness of ricotta cheese, the earthiness of spinach, and the comfort of baked pasta.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, mozzarella cheese, and beaten egg. Mix well.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture.
5. Place stuffed shells in a 9×13 inch baking dish. Drizzle with olive oil.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Vegan Shepherd’s Pie
A comforting plant-based twist on the classic dish, this vegan shepherd’s pie is a hearty and satisfying meal perfect for a cozy evening in.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mushrooms (such as cremini or shiitake), sliced
– 1 cup cooked lentils
– 1 cup vegetable broth
– 1 teaspoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons all-purpose flour
– 2 cups mashed potatoes
– 1/4 cup vegan gravy (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add mushrooms, lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Stir well.
4. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
5. In a separate pot, prepare mashed potatoes according to package instructions.
6. Assemble the pie by layering the lentil mixture in a 9×13 inch baking dish, followed by the mashed potatoes.
7. If desired, top with vegan gravy and bake for an additional 10-15 minutes.
8. Serve hot and enjoy!
Cooking Time: Approximately 30-40 minutes.
Baked Falafel with Tahini Sauce
Experience the flavors of the Middle East with this crispy and delicious baked falafel recipe, served with a creamy tahini sauce.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– Tahini sauce (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mash chickpeas using a fork or a potato masher.
3. Add breadcrumbs, parsley, cilantro, garlic, baking powder, salt, and pepper. Mix well.
4. Using your hands, shape the mixture into small patties.
5. Place patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 20-25 minutes or until crispy and golden brown.
Tahini Sauce:
– 1/2 cup tahini
– 1/4 cup lemon juice
– 1/4 cup water
– 2 cloves garlic, minced
– Salt to taste
Mix all ingredients in a bowl until smooth. Serve with baked falafel.
Vegetarian Paella with Saffron Rice
A flavorful and colorful Spanish-inspired dish that’s perfect for a weeknight dinner or special occasion, this Vegetarian Paella with Saffron Rice is a delightful twist on the classic recipe. With its rich saffron-infused rice and medley of roasted vegetables, this paella is sure to become a new favorite.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, sliced
– 1 can artichoke hearts, drained and chopped
– 1 cup frozen peas
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bell pepper and zucchini; cook until tender, about 5 minutes.
4. Add artichoke hearts, peas, and saffron mixture; stir to combine.
5. Cook rice according to package instructions.
6. Combine cooked rice with vegetable mixture; season with salt and pepper.
7. Garnish with parsley, if desired.
Cooking Time: About 30-40 minutes
Summary
Get ready to impress your friends and family with these 20 delicious vegetarian potluck recipes that everyone will love! From classic spinach and artichoke dip to vegan mac and cheese, there’s something for every taste and dietary preference. Enjoy roasted vegetable lasagna, quinoa and black bean salad, stuffed bell peppers with couscous, and many more mouth-watering dishes. Whether you’re a seasoned vegetarian or just looking for some tasty options, these recipes are sure to be a hit at your next potluck or gathering.
