Did you recently just turn vegan? Are you finding it difficult to stay social with your friends while staying true to your beliefs? Or are you that friend that got invited to a vegan potluck and don’t know what to bring? Either way, there’s no need to stress. Vegan recipes don’t have to be just roasted veggies and salads.
These 10 dishes prove that vegans can still pull off an awesome potluck. Even if you’re not vegan, you might just fall in love with these delicious vegan recipes too. We’ve found these vegan recipes online but put a twist to it by introducing some products from Undiscovered Kitchen. Check out these options and support local artisan makers. Remember, vegan recipes aren’t all salads!
All serving sizes are adjusted to serve 4 people*
1. Grits Bruschetta with Tomato Salsa
Original recipe from My Recipes
Photo: My Recipes
(Makes about 2 dozen)
- 3 cups water
- 1 cup uncooked stone-ground white or yellow grits or polenta
- 1 tsp salt
- 1/4 cup (1 ounce) shredded vegan cheese
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- Cooking spray
- 2 tbsps extra virgin olive oil, divided
*Try these salsa options by Naked Infusions: Garlic Salsa, Mild Salsa, Hot Salsa, or even substitute the vegan cheese for this salsa with rustic blue cheese. Naked Infusions uses only the freshest organic ingredients from local California farms to create rich, clean, and authentic salsas. These salsas are both all-natural and certified organic products, perfect to add to vegan recipes.
- Combine water, grits, and salt in a medium, heavy saucepan; bring to a boil, stirring constantly.
- Reduce heat; simmer, uncovered, 20 to 25 minutes or until grits are very thick, stirring often. (If using polenta, add polenta to boiling water, reduce heat to medium-low, and cook 14 minutes or until very thick.)
- Remove grits from heat, and stir in vegan cheese, garlic powder, and pepper; pour out onto a flat, heat-resistant surface or baking sheet.
- Spread to about 3/8-inch thickness (10-inch square); allow to cool completely (about 1 hour) so that the mixture is firm to the touch.
- Preheat oven to 350°F
- Once grits are very firm, cut into rounds with a 1 1/2-inch cookie cutter
- Place on a baking sheet coated with cooking spray; brush with 1 tablespoon olive oil.
- Bake at 350°F for 15 minutes. Remove from oven; flip rounds over, and brush other sides with remaining 1 tablespoon olive oil. Return to oven, and bake 10 more minutes. Remove and cool completely.
- Top rounds with salsa, and serve immediately.
2. Turmeric Chickpeas and Peanut Butter Curry
Original recipe from Vegan Richa (Vegan recipes)
Photo: Vegan Richa
- ½ cup chopped onion
- 8 cloves of garlic
- 2 inch knob of ginger
- 1 tsp oil
- 1 tsp ground cumin
- 1 tsp or more ground coriander
- ½ tsp cinnamon
- ½ tsp cardamom (optional)
- ⅔ tsp or more cayenne
- 1 tsp or more turmeric
- 6 tbsp or more peanut butter or almond butter
- 1 ½ cup water or broth
- 1 red bell pepper, sliced
- 1 cup or more sliced carrots
- 1 cup or more sliced summer squash or zucchini
- 2 15 oz can chickpeas drained and washed, or 1.5 cups cooked, or use cooked lentils
- 1 tsp or more salt
- 2 tsp or more sugar or other sweetener of choice
- 1 tsp lime juice
- ½ cup chopped cilantro (or use 2 tbsp thai basil)
- Pepper flakes* to taste
*Try these Aleppo Crushed Flaked Red Pepper one by Marmara Foods from Southern Turkey. These pepper flakes are unlike regular crushed red pepper because they contain no inner flesh or seed, making it mild yet moist. It has a mild heat level with a hint of fruitiness and mild cumin undertones.
- Blend the onion, ginger, garlic with 4 or 5 tablespoon water until smooth. Keep aside. (or finely mince the onion, garlic and ginger)
- Heat oil in a skillet over medium heat. When hot, add cumin, coriander, cinnamon, cardamom, cayenne and cook until fragrant. 15 to 30 seconds.
- Add in the onion puree to the skillet and mix. Mix in the turmeric and cook until the mixture is well roasted and onion does not smell raw (7 – 9 minutes). Stir occasionally. (Cook at a slightly lower heat if using minced onion garlic).
- Add in the nut butter, non dairy milk and mix in. it will take a half minute for the nut butter to mix. Add water. Mix well.
- Add the veggies and chickpeas, salt, sugar. Mix, cover and bring to a boil. 4 mins. Reduce heat to medium low and continue to cook for 5 minutes. Mix in the lime juice and cilantro. Taste and adjust salt and heat. Add red pepper flakes to taste and mix in. At this point you can also mix in some baby greens, and adjust the curry consistency (add more non dairy milk or cook longer for thicker).
- Continue to simmer for another 3 to 4 minutes until the curry thickens a little. Serve over rice or cooked grains of choice.
3. Crispy Cauliflower Chimichurri
Original recipe from The Full Helping (Vegan recipes)
Photo: The Full Helping
For the Crispy Cauliflower:
- 1 medium or large head cauliflower, tough stem removed and chopped into bite-sized pieces
- 1 tbsp neutral vegetable oil, such as grapeseed or avocado
- 1 tsp ground cumin
- 1 tsp ground chili powder
- ½ tsp smoked paprika
- Crushed red pepper flakes
- Coarse salt
For the taco & slaw:
- 3 cups shredded purple or green cabbage (or a mix)
- 1 cup cooked lentils or black beans
- ¾ cup packed, fresh chopped cilantro
- 2-3 tsps extra virgin olive oil
- 1 tbsp freshly squeezed lime juice
- Drizzle agave or maple syrup (optional)
- Salt and pepper to taste
- 8 6-inch flour or corn tortillas (use 100% corn for a gluten-free option)
- Chimichurri Sauce*
*Try this Argentinean Chimichurri Sauce by River Wave Foods. This chimichurri uses lemon, garlic with a hint of spice, and no sugar at all. This sauce is the perfect balance of flavors using fresh and quality ingredients.
- Preheat oven to 400°F and line a baking sheet with parchment or foil. Toss the cauliflower with the oil, cumin, chili, smoked paprika, and crushed red pepper flakes to taste. Spread the cauliflower on the baking sheet and sprinkle generously with coarse salt. Roast for 30-40 minutes, stirring once halfway through, until the cauliflower is getting crispy and browning at the edges.
- In a mixing bowl, toss together the cabbage, lentils or beans, cilantro, extra virgin olive oil, lime juice, and agave or maple syrup (if using). Season to taste with salt, pepper, and an additional drizzle of lime juice or oil, if needed.
- To prepare the tacos, you you can toast your tortillas over an open gas burner set to very low flame for about 1 minute per side—this will give you a slightly browned, crispy texture. You can also reduce the oven heat to 300F after you roast the cauliflower, wrap all of the tortillas in foil, and allow them to warm up for 10 minutes before you assemble the tacos. To assemble, fill all of the tacos with about ½ cup (each) slaw and cauliflower, then drizzle with the chimichurri sauce.
4. Vegan Lasagna with Basil Cashew Cheese
Original recipe from Oh She Glows (Vegan recipes)
Photo: Oh She Glows
For the Cheese:
- ⅔ cup raw cashews, soaked in water for 30 mins or overnight
- 1 ⅓ garlic cloves, peeled
- ⅙ cup fresh lemon juice
- ⅔ tbsp Dijon mustard*
- ⅙ cup vegetable broth or water (or more as needed)
- 1 cup fresh basil leaves (lightly packed)
- 1/3 cup nutritional yeast (gives the cheese flavour)
- ½ -⅔ tsp kosher salt (or to taste) + freshly ground black pepper
- ⅓ tsp onion powder (optional)
For the Lasagna:
- 302 g of lasagna noodles
- ⅓ bottles of marinara sauce**
- 2 garlic cloves, minced
- ⅔ sweet onion, chopped (2.5 cups)
- 1 1/3 small zucchini, chopped
- ⅔ cup cremini mushrooms, sliced
- ⅔ large red pepper, chopped
- ⅔ large handful spinach
- 1 1/3 pre-cooked veggie burgers, crumbled (optional)
- Lemon Basil Cheeze Sauce (from above)
- Daiya cheese (as much as desired)
*Try this Mustard from Mustard and Co. They are minimally processed and are made with local ingredients. Mustard and Co. uses traditional techniques that preserve the mustard seed’s inherent horseradish-like spiciness to create a raw, organic, real mustard with flavor in each product.
** Try this Beet Marinara sauce by The Beet Lady. Not only is it unique and delicious, but it’s perfect for anyone with food allergies. This sauce is organic and non-gmo, made from the finest of organic ingredients. If you like traditional tomato sauce, you’ll love beet marinara sauce in vegan recipes.
- Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
- Preheat oven to 400°F. In a large skillet, sauté onion and garlic over low-medium heat for 5 minutes. Now add in the rest of the veggies and sauté for another 10-15 minutes. *Season well with Herbamare or kosher salt and black pepper.* This is key or you will have bland tasting vegetables in your lasagna.
- Meanwhile, bring a large pot of water to boil. Boil lasagna noodles for 8 minutes, drain, and rinse immediately with cold water.
- Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the basil cheeze sauce, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles (optional), the rest of the cheeze sauce, the rest of the vegetables, more pasta sauce, and finally a sprinkle of cheese.
- Cover with tinfoil and prick with fork a few times. Bake at 400°F for 40-45 minutes and then remove tinfoil and broil for 5 minutes on medium. Watch closely so you don’t burn the edges. Remove and serve. Will keep in the fridge for at least 3-4 days.
5. Vegan Teriyaki Stir Fry
Original recipe from The Whole Serving (Vegetarian and Vegan recipes)
Photo: The Whole Serving
- 4 cups brown rice, cooked
- 8 cups chopped napa cabbage
- 2 tbsps olive oil
- 16 oz package of extra firm tofu, pressed
- 2 tsp asian five spice
- 16 oz. package of crimini whole mushrooms (or mushrooms of your choice)
- 2 medium carrot julienned
- 6 cloves garlic, minced
- 4 scallions(green onions) chopped toasted sesame oil (optional)
- Teriyaki Sauce*
*Try the Berriyaki Sauce from River Wave Foods. This sauce is a gluten free Japanese teriyaki infused with the color and flavor of the Oregon Marionberry. A delicious Northwest touch to a traditional Japanese favorite.
- Dice the tofu into 1 inch cubes, place in a shallow dish, toss with asian five spice and set aside.
- Wash and slice the mushrooms and wash and chop the scallions.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat, when oil is shimmering add tofu to the pan and sauté for 3 to 4 minutes.
- Add in 2 tablespoons of the Teriyaki sauce and toss to coat and sauté for 1 more min.
- Transfer to a bowl and set aside.
- Add in the second tablespoon of oil and add the mushrooms and sauté for 1 minute, add in the carrots and minced garlic, sauté for another minute.
- Add in 3 tablespoons of the Teriyaki sauce, toss to coat. Add the tofu back to the skillet and toss to combine.
- Spoon rice and chopped napa into a bowl, spoon tofu veggie mix on top, garnish with scallions and drizzle with a small amount of toasted sesame oil
- Serve and enjoy.
6. BBQ Cauliflower “Wings”
Original recipe from Food Network
- Nonstick cooking spray
- 1 cup white rice flour
- ½ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 medium head cauliflower, cut into 2-to-3 inch florets, stems reserved for another use
- ½ cup barbecue sauce*
- 2 tbsp unsalted butter
- Carrot and celery sticks, for serving
*Try these different BBQ sauces by Haks BBQ: Smoked Maple Mustard, Habanero Pineapple, Thai Chile Tamarind, or Chipotle Bourbon. Each sauce provides a completely different flavor that you will not be able to put down. They are full of robust layers of flavors, each one a perfect mixture of heat and sweetness.
- Preheat the oven to 450°F. Lightly spray the nonstick baking sheet with cooking spray.
- In a large bowl, whisk together the rice flour, garlic powder, cumin, paprika, salt and pepper. Whisk in 1 cup water until completely incorporated and you have a thin batter. Add the cauliflower florets and toss to coat completely with the batter. Use tongs or a fork to remove the florets from the bowl, allowing excess batter to drip off. Place in a single layer on the prepared baking sheet.
- Bake until the batter begins to set, about 10 minutes. Use tongs or a spatula to flip the florets and bake the other side until the batter looks completely dry, about 10 minutes longer.
- Meanwhile, combine the barbecue sauce and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the butter is melted.
- When the cauliflower is done, use a pastry brush to completely coat the florets with the sauce. Bake again until the florets are crispy and the sauce is completely absorbed, 8 to 10 minutes. Serve with carrot and celery sticks on the side.
7. Deviled Avocado
Original recipe from Healthy Happy Life (Vegan recipes)
Photo: Healthy Happy Life
- 2 avocados, scooped (rinse skin well before using)
- ½ lemon – squeeze over top scooped avocados to prevent browning
- Hemp seeds
- Curry sauce*
For the crunch salad:
- 4 scooped avocados avocado centers (about 1 ½ cups mashed avocado)
- 1 small apple, diced (about ½ cup)
- ¼ cup sweet onion, chopped
- 1 tbsp organic raisins or chopped dates
- 1-2 tbsp raw hemp seeds
- 3 tbsp fresh lemon juice
- ⅛ tsp fine black pepper
*Try this Butter Royale Curry Sauce by Urban Turban. This rich butter sauce is made with the highest quality ingredients to create authentic traditional Indian flavors in vegan recipes.
- Rinse your avocados well under cold water. Dry.
- Slice avocados into halves, remove pits.
- Scoop avocado flesh. Add to small bowl and drench leftover avocado bowls in lemon juice.
- Add all the crunch salad ingredients to your small bowl and start mashing and folding the salad until a thick avocado salad forms. Set aside.
- Whip together your curry sauce in a small bowl. Place in the fridge a few minutes to firm up a bit for best drizzling.
- Add avocado crunch salad to scooped avocado shells. Pile it high.
- Drizzle curry sauce over top. Add hemp seeds over top and some more fine black pepper.
- Optional: drizzle of EVOO for extra richness.
8. Thai Red Curry with Vegetables
Original recipe from Cookie and Kate (Vegetarian and Vegan recipes)
Photo: Cookie and Kate
- 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped (about 1 cup)
- Pinch of salt, more to taste
- 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
- 2 cloves garlic, pressed or minced
- 1 red bell pepper, sliced into thin 2-inch long strips
- 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
- 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
- 2 tablespoons Thai red curry paste*
- 1 can (14 ounces) regular coconut milk
- ½ cup water
- 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
- 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
- 1 tablespoon tamari or soy sauce
- 2 teaspoons rice vinegar or fresh lime juice
- Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
*Try this curry paste from Triple D sauce. They contain no preservatives, no salt, no sugar, and are completely plant based. These sauces are healthy, delicious, and organic blends of vegetables and spices.
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
- Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
9. Tex-Mex Potato Skins with Pomegranate Salsa
Original recipe from Oh My Veggies (Vegetarian and Vegan recipes)
Photo: Oh My Veggies
For the potato skins:
- 6 small russet potatoes
- Olive oil, for brushing
- Salt and pepper
For the pomegranate salsa:
- 1/2 cup pomegranate arils
- Juice of 1/2 a lime
- 2 tbsp chopped white onion
- 1 small clove garlic, minced
- 1 tsp chopped cilantro
- Chopped jalapeño, to taste
- Salt, to taste
For the black bean filling:
- 1/2 teaspoon olive oil
- 1/2 small onion, chopped (whatever color you like)
- 1 small green bell pepper, chopped
- 1 (15 ounce) can black beans, drained and rinsed
- Taco seasoning*
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp granulated garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
For the avocado base:
- 1 extra large avocado, or two small avocados
- Juice of 1/2 a lime
- Pinch salt
*Try this Taco seasoning by Bondat Foods. This taco seasoning is locally sourced and made in Boston, using only the best ingredients with no MSG. Mixes are made in small batches to ensure the freshest peak flavor for you.
- Begin by preparing the potato skins. Place the potatoes in a large pot and cover with cold water. Place over high heat and boil the potatoes until they’re fork tender, but still have a bit of firmness in the middle, about 20 minutes. Drain the potatoes and let them cool.
- While potatoes are boiling, prepare the pomegranate salsa. Place all ingredients into a small bowl and stir until combined. Refrigerate until needed.
- Preheat the oven to 400°F. Once the potatoes have cooled, cut them in half, lengthwise, and then use a spoon to scoop out the insides until you have a border that is about 1/4 inch thick (see above for suggestions on how to use the scooped out potato). Place the potato skins on a baking sheet, brush them with olive oil, and sprinkle with salt and pepper. Bake the potato skins until golden brown, about 30 minutes.
- While potato skins are baking, prepare the black bean filling. Heat a large pan over medium heat and add 1/2 teaspoon olive oil. When the oil is hot, add onion and sauté the for 1 minute. Add the green pepper. Cook the onion and pepper until tender, 3-5 minutes. Next, add the black beans with the taco seasoning. Mix ingredients together and cook for another 3 minutes just to warm the beans through.
- Cut the avocado in half, remove the pit, scoop out the fruit and place it in a small bowl. Add lime juice and a pinch of salt, and mash until creamy.
- Assemble potato skins by spreading a small spoonful of avocado into the bottom of each potato skin and then topping them with a spoonful of the bean mixture and pomegranate salsa. These are best when served immediately.
10. Honey Berry Parfait
Original recipe from Hudson & Lee
For the fruit sauce:
- 2 cup of semi-defrosted mixed berries (leave frosted berries out for 20 min)
- 8 tsp Hudson & Lee Honey Simple Syrup
- 2 tsp freshly squeezed lemon juice
- 1 tsp lemon zest
For the parfait:
- 4 cups greek yogurt (or coconut yogurt)
- 1 ⅓ cup granola*
- 1 ⅓ cup fresh berries (Blackberries, blueberries, sliced strawberries and/or raspberries)
*Try these ones by:
- My Favorite Indulgence: Maple cinnamon nut free, Classic Almond, Pumpkin Spice, Chocolate mocha. These premium vegan granola blends are super healthy, and contain no preservative or artificial flavorings. They are made with pure, natural, whole-grain, non-GMO ingredients.
- Granola Lab: Ginger Snapping or Mediterranean Mix. These products are always dairy-and wheat-free, and are also vegan. They have a selection of different bold flavor varieties that are very unique to all.
- Chunky Pig: Candied Bacon Granola. This product is hormone free, gluten free, and dairy free. This addition will make any breakfast taste like dessert. This granola has a natural smokiness that compliments with its’ natural maple flavor. This addictive snack contains no preservatives are are baked in small batches to ensure freshness.
- Add fruit sauce ingredients to a blender and blend until sauce is mixed, leaving some liquid and some fruit chunks
- Add the Greek (or coconut – vegan) yogurt to a parfait dish, pour fruit sauce over the yogurt, pour granola over the sauce and add the fresh berries on top.
- Grab a spoon and dig in.
Stay tuned for more vegan recipes for different occasions coming soon. Try these vegan recipes at home even if you’re not going to a potluck, and don’t forget to share your photos on Instagram with the hashtag #DiscoverUndiscovered. We might even repost your version of these vegan recipes!