By Sara
Plant-based potluck recipes are great for this time of year. Why, you ask? It’s getting to be that time of year, with Holiday parties being planned. Time to gather some crowd-pleasing recipes that travel well so that you can show up with a delicious offering to share how wonderful plant-based meals can be.
So think about your favorite veggies and how you can turn them into a vegan recipe that you can be proud to share! By leaving out the animal products, you are being more kind to the persons who eat your offerings.
These are appropriate for those on a plant-based or vegan diet, but many omnivores have raved about them as well.
“Make 2 -4 of the recipe and freeze a couple in glass casserole dishes that you pick up at Goodwill for a couple dollars or less.”
Many casseroles are easy to share. I am sharing a favorite today. (This is a super-easy to put together meal, and I usually make 2 -4 of the recipe and freeze a couple in glass casserole dishes that I pick up at Goodwill for a couple dollars or less). This helps to reduce waste and reuse dishes already out there. Additionally, this way I don’t need to worry about the dish being returned! I simply ask that the recipient pay it forward by doing the same, and keeping the casserole dish moving to others in need.
The reason is simple; these make great meals to share in times of crises, i.e. an illness, a new Mom struggling to get enough sleep, post surgery support for a friend, or heaven forbid a death of a friend or family member.
It is easy to thaw to just heat and eat later. Not to mention it is super-shareable! I have omitted the olive oil and made some other changes from the original, non-vegan recipe I received so many years ago. This is one of several plant-based potluck recipes to return to time and again.
Plant-based Tamale Pie:
Serves 16
Ingredients:
3 yellow onions, roughly chopped
3 large bell peppers, seeded and chopped
3-5 serrano chilis, seeded and minced
1 1/2 cups dried beluga lentils
6 cups frozen corn kernels, thawed and divided 4 cups and 2 cups
2 tsp ground cumin
1 1/2 to 2 TBSP chili powder
1 can (14.5 oz) diced tomatoes
2 oz tomato paste
1-2 tsp kosher salt, to taste
1 to 1 1/2 cups veggie broth
1 cup chopped fresh cilantro
3 cups nondairy milk
3 TBSP Apple Cider Vinegar
2 cup cornmeal
2 cup unbleached, all-purpose flour
6 TBSP sugar
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
4 TBSP unsweetened applesauce
1-2 cups thawed corn kernels (optional)
Directions:
1.) Add the sorted and rinsed lentils to Instant Pot with 3 cups of water, set instant pot to manual high pressure and cook for 4 minutes.
2.) Preheat oven to 400 degrees F.
3.) In a small bowl, combine the nondairy milk and vinegar and set aside.
4.) In a deep saute pan over medium heat. Add the onions, bell peppers and chilis and cook, stirring frequently, until softened, about 10-15 minutes. (Add 1-2 TBSP of veggie broth as needed if mixture starts to stick; this will deglaze the pan). Transfer to a bowl.
5.) Once the lentils are cooked, drain (if needed) and add them to pot with the onions, bell peppers and chilis. Stir in the corn, cumin, chili powder, tomatoes, tomato paste, salt and a cup of the veggie broth, and bring to a simmer.
6.) Reduce heat to low and simmer for 20 minutes. If the mixture still seems dry, add the remaining beef broth. Taste and adjust the seasonings.
7.) Remove from heat and let stand for 15 minutes.
8.) Transfer to a large lasagna pan, and sprinkle with some cilantro.
9.) Mix together the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl.
10.) Add the milk mixture, applesauce and corn kernels if using to the cornmeal mixture. Stir until just blended.
11.) Spread the batter over the lentil mixture in the lasagna pan and bake until top is golden brown, and a knife inserted in the middle comes out clean, about 30 minutes.
12.) Let the tamale pie rest for 20 minutes before serving. Top with any extra cilantro, or sliced jalapenos if desired.
Some other main dish inspirations for plant-based potluck recipes are lasagna (#Merry meal plan from Clean Food Dirty Girl has an ah-mazing Classic 13-layer Lasagna). It was the best lasagna, and with the “italian sausage” tofu crumbles, even meat-eaters will be satisfied! It features a vegan cheese sauce also that is amazing. This dish is literally perfection, and is a great centerpiece for your most special family gatherings and made with simple ingredients.
Chili or soup are other easy to pack main dishes that are easy to share, and can make hearty mains. Here are some ideas for a shareable main course that can be made into a “bar” style set-up (i.e. chili bar, soup bar).
You’ll earn bonus points from your host with these tasty recipes. It’s a good idea to bring these in a crockpot, with the temp on low or “keep warm”. Try these out for your first time as the new “vegan” or “plant-based” person in the room:
Chocolate Chipotle Cherry Chili – this is a different than your ordinary chili recipe, starting with the ingredients in the chili. It’s a hearty vegan dish that works well over baked sweet or russet potatoes.
Creamy Carrot Ginger Soup– this is a simple recipe that packs a punch with the flavors, and blends up to a beautiful, creamy soup.
Chickpea Sloppy Joe’s over baked potatoes (The “But I Could Never Go Vegan” cookbook has a really tasty recipe).
If you are looking for the perfect side dish, you have quite a few options as well.
Are you looking for a healthier alternative? Try an easy salad; made with whatever fresh veggies and fruit are in-season. (In the fall you can use roasted delicata squash, pomegranate seeds, sweet potatoes (diced and roasted), black beans, cherry tomatoes, diced red onions, or sliced green onions, chopped bell peppers, brussels sprouts that have been shredded in your food processor (these make great salad greens), and maybe some sun-dried tomatoes. Holiday gatherings are a perfect time to bust out an amazing salad to show others that salads made by plant-based eaters are phenomenal and have a diverse array of plants (no sad iceberg lettuce, tomato and cucumber salads here)!
Our Holiday Haricot Vert is the most delicious green bean recipe you’ll have. It is decadent with the pecan butter, but is made for a celebration, not everyday meals. It is an alternative to the traditional green bean casseroles that usually come out at holiday events. While it is not the most healthy vegan option, it is certainly better for you than the old casseroles with the canned mushroom soup.
Scalloped potatoes like these from Minimalist Baker are sure to be widely popular and gone in a hurry.
Umami Anasazi beans are a perfect way to enjoy a savory, meatiness without the meat, thanks to the onions, mushrooms, liquid smoke and miso. Delicious indeed!
These have all been crowd pleasing, delicious dishes that I have served at many occasions. These are great to enjoy at your next family reunion, summer parties and over a holiday weekend spent with friends and family .
We hope these vegan and plant-based potluck recipes inspire some tasty food sharing and hopefully some requests for your recipe so that you can spread the plant-based message far and wide! What are you going to bring for your next potluck? You have already experienced the last time that you’ll be stumped over what to bring!
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