If you’re cooking for non-vegans, these 3 plant-based recipes always win them over

Cooking for non-vegans used to intimidate me.

I’d overthink the menu, worried someone would sniff out a missing ingredient or call it “rabbit food.”

But I learned that if the dish is flavorful, hearty, and familiar enough, no one misses the meat.

These three recipes have saved me more times than I can count — from family dinners to spontaneous potlucks — and they always leave people reaching for seconds.

1. Baked sweet potato nachos with cashew queso

The first time I made these was for a football watch party. I thought I’d be the only one eating them, but by halftime the tray was gone and people were asking for more queso.

It was one of those moments when I realized plant-based food doesn’t need a label — it just needs to taste good.

Ingredients (serves 4–6)

• 3 large sweet potatoes, thinly sliced into rounds 
• 2 tbsp olive oil 
• 1 tsp smoked paprika 
• 1 tsp cumin 
• Salt and pepper to taste 
• 1 cup cooked black beans 
• 1/2 cup corn kernels 
• 1 jalapeño, sliced 
• 1 avocado, diced 
• Fresh cilantro for garnish
  

For cashew queso

• 1 cup raw cashews (soaked in hot water 30 minutes) 
• 1 cup unsweetened plant-based milk 
• 2 tbsp nutritional yeast 
• 2 tbsp salsa or canned green chiles 
• 1 garlic clove 
• 1 tsp chili powder 
• Salt to taste
  

Steps

1. Preheat oven to 425°F (220°C). Toss sweet potato slices with olive oil, paprika, cumin, salt, and pepper. Arrange on a baking sheet and roast 25 minutes, flipping halfway, until crisp at edges. 
2. In a blender, combine soaked cashews, plant milk, nutritional yeast, salsa, garlic, chili powder, and salt. Blend until smooth and creamy. 
3. Layer roasted sweet potato rounds on a serving platter. Top with black beans, corn, jalapeño, avocado, and cilantro. Drizzle with warm cashew queso before serving.
   

2. Miso maple glazed eggplant

This recipe came from experimenting one night when I only had a few pantry staples left.

I brushed miso paste and maple syrup on eggplant slices and roasted them until sticky and caramelized.

The next day, I remade it for friends and it’s been in my rotation ever since.

Ingredients (serves 4)

• 2 large eggplants, cut into 1/2-inch rounds 
• 3 tbsp white miso paste 
• 2 tbsp maple syrup 
• 2 tbsp soy sauce or tamari 
• 1 tbsp rice vinegar 
• 1 tbsp sesame oil 
• Sesame seeds and scallions for garnish
  

Steps

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 
2. Whisk miso paste, maple syrup, soy sauce, vinegar, and sesame oil in a small bowl. 
3. Brush eggplant slices generously with glaze and arrange on baking sheet. Roast 20–25 minutes, flipping halfway, until browned and tender. 
4. Sprinkle with sesame seeds and scallions before serving.
   

3. Coconut curry chickpea pot pie

I first baked this on a rainy Sunday afternoon, thinking it might be too “out there” for my parents.

But as soon as the crust came out golden and the kitchen smelled like ginger and coconut milk, they couldn’t wait to dig in.

The flaky crust and rich filling made it an instant family favorite.

Ingredients (serves 6)

• 2 tbsp coconut oil 
• 1 onion, diced 
• 2 garlic cloves, minced 
• 1 tbsp fresh ginger, grated 
• 2 carrots, diced 
• 1 cup peas 
• 2 cups cooked chickpeas 
• 1 can (13.5 oz) coconut milk 
• 1 tbsp curry powder 
• 2 tbsp cornstarch mixed with 2 tbsp water 
• Salt and pepper to taste 
• 1 sheet vegan puff pastry, thawed
  

Steps

1. Preheat oven to 375°F (190°C). 
2. In a skillet, heat coconut oil. Sauté onion, garlic, and ginger until fragrant. Add carrots and cook until just tender. 
3. Stir in chickpeas, peas, coconut milk, curry powder, salt, and pepper. Bring to a simmer. 
4. Add cornstarch slurry and stir until mixture thickens. Transfer filling to a baking dish. 
5. Lay puff pastry sheet over filling, trimming edges as needed. Cut a few slits for steam. 
6. Bake 25–30 minutes, until crust is golden brown. Let rest 5 minutes before serving.
   

Closing thought

Cooking for non-vegans isn’t about proving anything — it’s about sharing food that feels good, tastes familiar, and brings people together.

These dishes — nachos piled high, sticky-sweet eggplant, and a golden-crusted pot pie — are the kind of meals that don’t just pass the test.

They make people forget there was ever a test at all.