5 vegan recipes I bring to potlucks that always come home with an empty dish

There's a particular kind of satisfaction that comes from carrying an empty dish back to your car after a potluck. It means people went back for seconds. It means someone probably asked for the recipe. And if you're the vegan at the table, it means something even more meaningful: your food didn't just survive the spread, it competed.

I've been bringing plant-based dishes to work events, neighborhood gatherings, and family reunions for nearly a decade now. Some flopped spectacularly. Others became so requested that I've made them dozens of times. These five recipes are the ones that consistently disappear, the ones that make people forget they're eating vegan at all.

1) Crispy coconut chickpea curry

This dish changed everything for me at potlucks. The secret is roasting the chickpeas until they're deeply golden and slightly crispy before folding them into a rich, fragrant curry sauce. Most potluck curries turn mushy after sitting out, but this one holds its texture beautifully.

I use full-fat coconut milk, a generous amount of garam masala, and a touch of maple syrup to balance the tomatoes. The chickpeas get tossed with olive oil, smoked paprika, and a pinch of cayenne before roasting at 425 degrees for about 25 minutes. When they come out of the oven, they're almost addictive on their own.

I serve it over rice in a big, beautiful bowl and watch it disappear within the first hour. Have you ever noticed how curry seems to bring people together around a table? There's something about the warmth and the aroma that invites conversation.

2) Loaded sweet potato nachos with cashew queso

Nachos are universally beloved, and this version proves that vegan cheese can absolutely deliver. I slice sweet potatoes into thin rounds, roast them until the edges caramelize, and pile them high with black beans, pickled jalapeños, and a queso made from soaked cashews, nutritional yeast, and roasted red peppers.

The queso is the star here. I blend it until impossibly smooth, then warm it gently so it pours like liquid gold over the sweet potato rounds. A drizzle of lime crema, some fresh cilantro, and a scattering of green onions finish it off.

This dish works because it's interactive. People hover around it, building their perfect bite, going back again and again. I've had multiple people tell me they didn't realize it was vegan until I mentioned it. That's always the best compliment.

3) Mediterranean orzo salad with lemon tahini dressing

Every potluck needs a substantial salad, and this one delivers. Orzo pasta gives it enough heft to feel satisfying, while cucumbers, cherry tomatoes, kalamata olives, and red onion keep it fresh and bright. I add a handful of fresh dill and mint because herbs transform everything.

The dressing is what makes people ask for the recipe. Tahini, fresh lemon juice, a clove of garlic, and just enough water to make it pourable. It coats every piece of orzo without being heavy, and the flavors actually improve as it sits.

I make this one year-round, but it's especially perfect for summer gatherings. It travels well, doesn't need to be heated, and appeals to almost everyone. What's your go-to dish for warm weather potlucks? I'd love to know.

4) Smoky maple tempeh bites with sriracha aioli

Tempeh can be polarizing, but this preparation wins over even the skeptics. I marinate thin slices in a mixture of tamari, maple syrup, smoked paprika, and a splash of apple cider vinegar. Then I bake them until the edges get slightly caramelized and chewy.

The sriracha aioli is simple: vegan mayo, sriracha, a squeeze of lime, and a tiny bit of garlic. I serve the tempeh bites on a platter with toothpicks and the aioli in a small bowl for dipping. They're gone within minutes, every single time.

What I love about this dish is that it introduces people to tempeh in the most approachable way possible. The smoky-sweet flavor profile is familiar and comforting, even if the protein source is new to them. Several friends have told me this recipe was their gateway to cooking with tempeh at home.

5) Dark chocolate avocado mousse cups

Dessert is where vegan food often gets underestimated, so I always bring something that proves the doubters wrong. This mousse is impossibly rich, silky, and deeply chocolatey. No one ever guesses the base is avocado.

I blend ripe avocados with melted dark chocolate, cocoa powder, maple syrup, and a splash of vanilla until completely smooth. The key is using avocados that are perfectly ripe and high-quality chocolate with at least 70% cacao. I spoon the mousse into small cups and top each one with a few flakes of sea salt and fresh raspberries.

People always seem surprised when I tell them what's in it. But that surprise quickly turns to appreciation, and then to requests for the recipe. It's become my signature potluck dessert, the one people specifically ask me to bring.

Final thoughts

Potlucks have taught me that food is one of the most powerful forms of connection we have. When someone enjoys a dish you made, there's an unspoken exchange happening. You've shared something of yourself, and they've received it with openness.

These five recipes aren't complicated or fussy. They're simply delicious, and they happen to be vegan. That's the approach I take to every gathering now: lead with flavor, and let the conversation about ingredients come naturally. An empty dish at the end of the night tells you everything you need to know.