No one asks what's missing from these dishes—they're too busy going back for seconds
I've been to enough potlucks to notice a pattern: certain dishes vanish before the host even announces it's time to eat. Not because they're labeled vegan or healthy or trendy, but because they're exactly what people want when they're hungry and surrounded by too many choices.
These are the recipes that get requested year after year. The ones where someone inevitably asks, "Wait, there's no butter in this?" They work because they taste like the comfort food people grew up with—which, as it turns out, was often accidentally plant-based to begin with.
1. Funeral potatoes (minus the funeral)
The Midwest has been making these crispy-topped, creamy potatoes for decades, and the traditional version is surprisingly easy to veganize. The original gets its richness from sour cream and condensed soup—both of which have solid plant-based versions now.
What makes it disappear: Hash browns get crispy on top while staying creamy underneath. The cornflake topping adds crunch without feeling like health food. It reheats well, which means people go back for seconds even when they're already full.
The basics: Mix thawed hash browns (about 30 oz) with 1 cup vegan sour cream, one 10.5-oz can cream of mushroom soup (vegan version), and ½ cup diced onions. Top with 2 cups crushed cornflakes mixed with 3 tablespoons melted vegan butter. Bake at 350°F for 45-50 minutes until the edges bubble and the top turns golden brown.
Yield: Serves 8-10
Storage: Keeps in the fridge for 4 days. Freezes beautifully before or after baking—if freezing unbaked, add 15 minutes to baking time.
2. The green bean casserole everyone actually likes
This only works if you skip the canned green beans. Fresh or frozen beans that still have some snap to them make the difference between the casserole people eat out of obligation and the one they actively seek out.
What makes it disappear: Crispy fried onions on top of creamy beans hit the same comfort food notes as the original, but with better texture throughout. The mushroom base tastes like actual mushrooms instead of condensed soup.
The basics: Sauté 1 lb sliced mushrooms and 3 cloves minced garlic in 2 tablespoons olive oil until deeply browned, about 8-10 minutes. Add 3 tablespoons flour to create a roux, stirring for 1 minute. Slowly whisk in 2 cups vegetable broth and 1 tablespoon soy sauce. Toss with 1½ lbs blanched green beans (boiled 4-5 minutes until crisp-tender). Transfer to a baking dish, top with store-bought fried onions, and bake at 375°F for 20-25 minutes.
Yield: Serves 8
Storage: Assemble up to 24 hours ahead and refrigerate. Add onions right before baking so they stay crispy.
3. Coconut rice that tastes like dessert but isn't
This started showing up at potlucks in communities with large Southeast Asian populations, and now it's everywhere. The coconut milk makes it rich enough that people assume there's cream involved.
What makes it disappear: Sweet and savory at the same time, which makes it pair well with everything on the table. The texture stays fluffy even when it sits out, unlike plain rice that clumps together.
The basics: Rinse 2 cups jasmine rice until water runs clear. Cook in equal parts coconut milk and water (1½ cups each) with ½ teaspoon salt and 1 tablespoon sugar. Bring to a boil, reduce to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.
Yield: Serves 6-8
Storage: Reheats better than regular rice. Keeps for 5 days refrigerated. Add a splash of water when reheating.
4. Mushroom gravy that makes vegetarians and meat-eaters fight over it
Every potluck needs gravy, and this is the one that runs out before the mashed potatoes do. The umami from mushrooms and soy sauce creates the depth people expect from meat-based gravy.
What makes it disappear: Rich, dark color that looks like traditional gravy. Thick enough to coat potatoes without being gluey. Works on everything from biscuits to roasted vegetables.
The basics: Cook 8 oz sliced mushrooms in 2 tablespoons olive oil or vegan butter over medium-high heat until deeply browned, about 10 minutes. Add 2 cloves minced garlic and 1 teaspoon fresh thyme, cook 30 seconds. Sprinkle 3 tablespoons flour over everything and stir for 1 minute until it smells toasty. Gradually whisk in 2 cups vegetable broth and 1 tablespoon soy sauce. Simmer 5-7 minutes until thick enough to coat the back of a spoon. Season with black pepper to taste.
Yield: Makes about 2 cups
Storage: Thickens as it cools—add a splash of broth when reheating. Refrigerate up to 5 days or freeze for up to 3 months.
5. Roasted Brussels sprouts with maple and pecans
These converted more Brussels sprouts skeptics than any other preparation. The trick is getting them crispy enough that they taste like they've been fried, not steamed.
What makes it disappear: Caramelized edges create a sweet-bitter contrast. Pecans add crunch without making it feel like a salad. They taste good at room temperature, which matters when the oven is occupied with seven other dishes.
The basics: Trim and halve 2 lbs Brussels sprouts. Toss with 3 tablespoons olive oil and 1 teaspoon salt. Arrange cut-side down on a large baking sheet—don't crowd them. Roast at 425°F for 20-25 minutes without stirring (this is crucial for crispy edges). Toss with 2 tablespoons maple syrup and ½ cup toasted pecans right before serving.
Yield: Serves 6-8
Storage: Best served fresh, but can be roasted 2 hours ahead and left at room temperature. They'll lose some crispness but still taste good.
6. Cornbread dressing that tastes like Thanksgiving
This is what people in the South mean when they say "dressing." Cornbread base, vegetables, herbs, and enough vegetable broth to make it moist without being soggy. No eggs needed—the cornbread holds everything together.
What makes it disappear: Crispy edges with a soft, almost pudding-like center. The combination of sage and thyme tastes exactly like holiday food should. It's substantial enough to be filling but doesn't sit heavy in your stomach.
The basics: Crumble 8 cups day-old cornbread into a large bowl (about one 9x13 pan's worth). Sauté 1 large diced onion, 3 stalks diced celery, and 3 cloves minced garlic in 3 tablespoons olive oil until soft, about 8 minutes. Mix with the cornbread, 2 tablespoons fresh sage (or 2 teaspoons dried), 1 tablespoon fresh thyme (or 1 teaspoon dried), and 2-3 cups vegetable broth—enough to moisten everything without making it soggy. The mixture should hold together when pressed but not be wet. Transfer to a greased 9x13 baking dish and bake at 375°F for 30-40 minutes until the top is golden and crispy.
Yield: Serves 10-12
Storage: Freezes exceptionally well either before or after baking. Make it a week ahead if needed.
7. Cranberry sauce with actual cranberries
The canned stuff has its place, but this version gets eaten with a spoon straight from the bowl. Fresh cranberries, orange juice, and sugar—that's it.
What makes it disappear: Bright, tart flavor that cuts through rich food. The whole berries have better texture than the jellied version. It's the one dish that people remember to bring home leftovers of because it improves everything in the fridge for the next week.
The basics: Combine 12 oz fresh cranberries (one bag), ¾ cup orange juice, ¾ cup sugar, and zest of 1 orange in a pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the berries burst and the sauce thickens. Let it cool completely—it will thicken considerably as it sits.
Yield: Makes about 2 cups
Storage: Makes ahead beautifully. Keeps for 2 weeks refrigerated, or freeze for up to 3 months. Thaw overnight in the fridge.
8. The accidentally vegan chocolate sheet cake
This is the recipe that circulated during the Depression when eggs and butter were rationed. It works because the combination of vinegar and baking soda creates lift, and oil keeps it moist longer than butter would.
What makes it disappear: Rich chocolate flavor without being overly sweet. The texture stays tender for days. It feeds a crowd without requiring any special equipment or technique.
The basics: In a 9x13 pan, whisk together 1½ cups flour, 1 cup sugar, 3 tablespoons cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Make three wells in the dry ingredients. Pour 5 tablespoons neutral oil in one well, 1 tablespoon white vinegar in the second, and 1 tablespoon vanilla extract in the third. Pour 1 cup water over everything and stir gently until just combined—some lumps are fine. Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs. Cool completely before frosting if desired.
Yield: Serves 12-15
Storage: Stays moist for 5 days covered at room temperature. Freezes well unfrosted—wrap tightly in plastic wrap, then foil.
The pattern with these dishes: they solve problems. They travel well, they reheat without getting dry or mushy, and they taste like the food people are actually craving at a potluck. The fact that they're vegan is almost beside the point—they're just good recipes that happen to work without animal products.
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