potluck Archives - Forks Over Knives

Greek Stuffed Mini Peppers

Carla Christian, RD, LD — Fri, 17 Nov 2023 18:11:56 +0000

Take your taste buds on a trip to the Greek islands with these stuffed mini peppers that make the most of Mediterranean flavors. Creamy cannellini beans are mashed with zesty lemon juice, aromatic oregano, and a pinch of salt to make a deliciously simple filling. Stuff each pepper half with the bean mixture, sprinkle with fresh parsley, and serve tapas-style at your next dinner party. To make this recipe your own, feel free to add other soft green herbs to the bean mixture or drizzle with a little balsamic vinegar. You can store any leftovers in an airtight container in the refrigerator for up to three days.

For more vegan Greek recipes, check out these tasty ideas:

Yield: Makes 12 stuffed pepper halves

Time: 10 minutes

1 15-oz. can cannellini beans, rinsed and drained (1½ cups)
1 tablespoon lemon juice
½ teaspoon lemon zest
½ teaspoon dried oregano, crushed
Sea salt, to taste
Freshly ground black pepper, to taste
6 miniature bell peppers, halved lengthwise and seeded
3 tablespoons chopped fresh parsley (optional)

Instructions

In a medium bowl combine beans, lemon juice, lemon zest, and oregano. Mash mixture until nearly smooth. Season with salt and black pepper.
Spoon bean mixture into bell pepper halves. Sprinkle with fresh parsley (if using) and additional lemon zest.

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35 Vegan Potluck Dishes Perfect for Sharing

Megan Edwards — Sat, 04 Nov 2023 01:42:48 +0000

Potlucks are a great way to host a large gathering without breaking the bank on food. From soups and salads to casseroles and cakes, the options for what you can contribute to a potluck are endless. Here, we’ve gathered our favorite vegan potluck ideas to garner some plant-based praise at your next group feast. So whether you’re celebrating the holiday season or simply in need of a dish to bring to a party, our vegan potluck recipes will add extra scrumptiousness to the smorgasbord of flavors and cuisines.

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Tangy Cabbage and Apple Sauté

Ellen Boeke — Wed, 20 Sep 2023 17:36:29 +0000

Need a quick and tasty side dish to brighten things up at your next plant-based barbecue? This five-ingredient cabbage and apple sauté is equal parts tangy, refreshing, and fruity. Savory shallots are cooked with the cabbage and apples to infuse everything with earthy sweetness, while whole grain mustard and apple cider vinegar punch up the flavor profiles with lip-smacking acidity. This warm and satisfying take on classic coleslaw ingredients ditches the creamy dressing for light and bright flavors that pair perfectly with veggie burgers, carrot dogs, or pasta salads.

For more creative cabbage recipes, check out these tasty ideas:

Napa Cabbage Salad
Hearty Purple Cabbage Soup
Savoy Cabbage Rolls
Or take a look at our full collection of vegan cabbage recipes

Yield: Makes 6 cups

½ cup sliced shallot
1 tablespoon apple cider vinegar
6 cups thinly sliced green cabbage
1 tablespoon grainy mustard
2 cups thinly sliced apple (such as honeycrisp, gala, or braeburn)

Instructions

In an extra-large nonstick skillet cook cabbage, apple, and shallot over medium-high 3 to 4 minutes or until just wilted and tender, tossing with tongs and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add vinegar and mustard; toss to coat.

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Layered Black Rice Salad

Nancy Macklin, RDN — Mon, 18 Sep 2023 19:03:19 +0000

Be prepared for an abundance of “oohs” and “aahs” when you present this multicolor black rice salad at your next dinner party. The chewy rice creates eye-catching bands of deep purple grains that are stacked between crunchy carrots, tangy red onion, hearty edamame, and aromatic herbs. A zesty lime and soy dressing seeps down among the layers to create an Asian-inspired flavor profile that will leave you licking your plate. This recipe is ideal for a light but filling lunch, or as a starting course paired with a denser noodle dish when you’re ready for a full-on feast. While black rice gives this salad a particularly striking appearance, you can substitute brown rice or wild rice if you like.

Tip: This salad could also be assembled in glass jars for a portable, grab-and-go lunch.

For more vegan recipes with black rice, check out these tasty ideas:

Yield: Makes 8 cups

2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons pure maple syrup
1 teaspoons sriracha sauce
½ teaspoon red pepper flakes
4 cups cooled cooked black rice
2 cups fresh or thawed frozen edamame
2 cups shredded carrots
1 medium red bell pepper, cut into thin strips
½ cup thinly sliced halved red onion
1 cup coarsely chopped fresh herbs, such as mint, Thai basil, and/or cilantro
2 tablespoons sesame seeds, toasted
Lime wedges

Instructions

For Spicy Soy Vinaigrette, in a small bowl whisk together brown rice vinegar, lime juice, reduced-sodium soy sauce, maple syrup, sriracha sauce, crushed red pepper, and 2 tablespoons water. Dressing can be refrigerated until ready to serve.
In a large glass bowl, layer half each of the rice, edamame, carrots, bell pepper, onion, fresh herbs, Spicy Soy Vinaigrette, and sesame seeds. Repeat layers. Serve with lime wedges and garnish with additional fresh herbs.

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Fajita Pasta Salad

Ellen Boeke — Thu, 24 Aug 2023 18:01:07 +0000

Red lentil noodles give extra color to this festive pasta salad, which borrows its zesty flavors from fajitas, a Tex-Mex dish of grilled veggies, savory spices, and fresh herbs served on warm tortillas. Sweet corn, bell peppers, poblano chiles, and onions are grilled to tender perfection and sliced into fajita-style strips before joining the pasta. A spicy lime vinaigrette is drizzled over the eye-catching jumble to pack each forkful with powerful flavors, while pinto beans and juicy tomatoes are added for extra substance. After divvying up the pasta salad into bowls, top each portion with slices of creamy avocado and crunchy pepitas to get the full Southwestern experience.

For more unique pasta salad recipes, check out these tasty ideas:

Cauliflower Pasta Salad Lettuce Wraps
Stone Fruit Pasta Salad with Fennel
Broccoli Pasta Salad with Red Pepper Pesto
Or take a look at our full collection of pasta salad recipes

Yield: Makes 10 cups

¼ cup lime juice
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon low-sodium fajita seasoning, such as Simply Organic brand
1 8.8-oz. package dry red lentil penne pasta
4 ears fresh sweet corn, husks and silks removed
2 orange bell peppers
2 fresh poblano chiles
1 large sweet onion, cut into ½-inch slices
1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
1 cup halved grape or cherry tomatoes
½ cup chopped fresh cilantro
1 avocado, halved, seeded, peeled, and sliced
2 tablespoons pepitas
Lime wedges

Instructions

For Lime Vinaigrette, in a small bowl whisk together lime juice, Dijon mustard, maple syrup, fajita seasoning, and 3 tablespoons water. Set aside.
Cook penne according to package directions; drain. Rinse under cold water; drain well. Transfer to a large bowl.
Grill the next four ingredients (through onion), covered, over medium 8 to 10 minutes or until corn is tender and browned in places, turning occasionally. Cool vegetables 15 minutes or until cool enough to handle. Cut corn off cobs in planks. Remove stems and seeds from bell peppers and poblano chiles, peeling poblanos if desired. Cut peppers and chiles into strips. Quarter onion slices.
Meanwhile, add beans, tomatoes, and cilantro to bowl with penne. Add grilled vegetables and Lime Vinaigrette. Toss to combine. Cover and chill 2 to 24 hours. When ready to serve, let stand at room temperature 30 minutes. Top salad with avocado and pepitas. Serve with lime wedges.

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Lemon and Dill Mashed Potatoes

Darshana Thacker Wendel — Tue, 22 Aug 2023 17:43:46 +0000

These comforting, creamy spuds are an excellent side dish when you’re trying to impress a group of guests. The mashed taters are infused with bright lemon juice, fresh dill, and tangy garlic to deliver maximum flavor with minimal effort. Plant-based milk makes them extra velvety so each bite tastes like you’re nibbling on a cloud, and a crack of black pepper brings a subtle touch of spice to the rich mash. Serve these dill mashed potatoes alongside roasted veggies, hearty casseroles, or leafy green salads for a plant-based feast that leaves you feeling nourished from the inside out.

For more vegan potato recipes, check out these tasty ideas:

Waffled Smashed Potatoes with Creamed Spinach
Nopales and Potatoes Breakfast Hash
Air-Fried Fingerling Potatoes
Vegan Minestrone Soup with Potatoes and Kale
Or check out our collection of favorites: Spectacular Spud Recipes to Supercharge Your Day

Yield: Makes 6 cups

3 lb. Yukon gold potatoes, cut into 2-inch chunks (8 cups)
2 cups unsweetened, unflavored plant-based milk
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 teaspoon garlic powder
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until very tender. Transfer potatoes to a large bowl and mash.
Add the remaining ingredients; mix well to combine. Serve warm.

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Dilly Vegan Macaroni Salad

Rachael J. Brown — Thu, 17 Aug 2023 17:33:00 +0000

With a hint of sweetness from diced apple, this dill-infused dish strikes the perfect balance between a potato salad and pasta salad. Hearty whole wheat macaroni is dressed in a tangy, creamy sauce that gets an extra boost of plant-based goodness from blended cannellini beans. Celery and red onion add tasty crunch while chopped kale offers a nutrient-dense dose of leafy greens. And don’t forget to add extra dill pickles to really punch up the lip-smacking flavor! Perfect for stashing into your kid’s lunchbox or enjoying as a healthy lunch at the office, this creamy dill pickle macaroni salad is scrumptiously satisfying (plus, the leftovers taste even better the second day).

Tip: If you like, substitute Great Northern beans or chickpeas for the cannellini beans.

For more vegan pasta salads, check out these tasty ideas:

Veggie Potluck Pasta Salad
Broccoli Pasta Salad with Red Pepper Pesto
Potato and Artichoke Heart Pasta Salad
Or take a look at our full collection of pasta salad recipes

Yield: Makes 8 cups

2 cups dry whole wheat macaroni, cooked, drained, and cooled
2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups), aquafaba reserved
½ cup dill pickle juice
¼ cup tahini
2 tablespoons lemon juice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups packed chopped kale leaves
1 cup thinly sliced celery
1 medium Gala apple, cored and finely chopped (1 cup)
¾ cup thinly sliced baby dill pickles
½ cup finely chopped red onion
2 tablespoons chopped fresh dill or 1 tablespoon dried dill

Instructions

Cook macaroni according to package directions; drain and set aside to cool.
For dressing, in a blender combine drained beans, ¼ cup of the aquafaba, and the next five ingredients (through pepper). Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice if needed to reach desired flavor and consistency.
In a large bowl combine the remaining ingredients. Pour dressing over top and stir to combine. Add pasta and stir until well coated. If you like, top with additional fresh dill.

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Healthy Creamy Pasta with Veggies and Chickpeas

Darshana Thacker Wendel — Fri, 11 Aug 2023 17:31:07 +0000

In this recipe, pantry basics are transformed into a scrumptious pasta dish that features a creamy cashew sauce, succulent vegetables, and hunger-busting chickpeas. We recommend keeping a bag of frozen veggies on hand to keep things simple, but you’re welcome to use fresh produce. Italian seasoning infuses everything with the tantalizing aromas of basil, oregano, and thyme, while white wine vinegar adds a touch of brightness to the rich sauce. Top each serving with fresh cherry tomatoes or chopped green herbs to elevate a quick weeknight meal into a five-star experience.

Tip: To soak cashews, place them in a small bowl. Cover with ½ cup hot water and let stand for 30 minutes.

For more creamy pasta recipe, check out these tasty ideas:

Yield: Makes 8 cups

3 cups dry whole wheat pasta, such as fusilli
3 cups frozen vegetable medley of your choice
½ cup raw cashews, soaked (see tip in intro)
1 tablespoon garlic powder
1 tablespoon onion powder
1 15-oz. can chickpeas, rinsed and drained (1½ cups)
1 tablespoon dried Italian seasoning, crushed
1 tablespoon white wine vinegar
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup quartered cherry tomatoes

Instructions

In a large pot cook pasta according to package directions, adding frozen vegetables the last 4 minutes of cooking; drain. Return pasta mixture to pot.
In a blender combine cashews with their soaking water, the garlic powder, onion powder, and 1 cup water. Cover and blend until smooth. Add to pot with pasta. Add chickpeas, Italian seasoning, and vinegar. Toss to combine; season with salt and pepper. Heat pasta mixture over medium until warmed through. Taste and adjust seasoning. Top servings with tomatoes.

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12 Crowd-Pleasing Vegan Coleslaw Recipes

Megan Edwards — Thu, 10 Aug 2023 17:06:11 +0000

No plant-based barbecue is complete without a crunchy coleslaw! While traditional slaws are often packed full of mayonnaise, our vegan coleslaw recipes swap the unhealthy additives for wholesome ingredients that leave you licking your fingers. Plus, these recipes level up your slaw game by pulling inspiration from global cuisines to transform a standard side dish into a memorable supporting act. Whether you like your coleslaw spicy, savory, or sweet, we have a recipe that’s right for you.

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Grilled Summer Squash Pasta Salad

Ellen Boeke — Wed, 09 Aug 2023 17:18:04 +0000

This summer squash pasta salad is fresh, light, and flavorful—everything you want in a quick and easy meal that highlights seasonal produce. Here, we use broken up lasagna noodles, but feel free to use any whole grain pasta you have on hand. A winning combination of zucchini, yellow squash, and pattypan squash are grilled to char-marked perfection then tossed with licorice-scented fennel and sweet grapes to create an explosion of complementary textures and flavors. Butter beans add extra substance while Castelvetrano olives deliver bursts of briney goodness in each bite. The sweet and tangy flavors of orange juice and white balsamic vinegar meld together in a zesty dressing that ties everything together, leaving you licking your lips to ensure you don’t waste a drop of this super satisfying pasta salad.

For more vegan pasta salad recipes, check out these tasty ideas:

Potato and Artichoke Heart Pasta Salad
Veggie Potluck Pasta Salad
Grilled Peach and Blueberry Pasta Salad
Or take a look at our full collection of pasta salad recipes

Yield: Makes 11 cups

⅓ cup white balsamic vinegar
¼ cup orange juice
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
1 clove garlic, minced
Season with sea salt and freshly ground black pepper
8 oz. dry whole wheat lasagna, broken, or assorted whole wheat pasta shapes
1 medium zucchini, halved
1 medium yellow squash, halved
4 to 6 baby pattypan squash, halved if large (6 oz.)
1 small fennel bulb, halved
1 15-oz. can no-salt-added butter beans, rinsed and drained (1½ cups)
1½ cups green and/or red seedless grapes, halved
⅓ cup Castelvetrano olives, quartered
¼ cup slivered fresh basil
1 tablespoon chopped fresh fennel fronds

Instructions

For White Balsamic Vinaigrette, in a small bowl whisk together white balsamic vinegar, orange juice, Dijon mustard, maple syrup, and garlic. Season with sea salt and freshly ground black pepper. Set aside.
Cook pasta according to package directions; drain. Rinse under cold water; drain well. Transfer to a large bowl.
Grill zucchini, yellow squash, pattypan squash, and fennel bulb, covered, over medium 8 to 10 minutes or until tender and browned in places, turning occasionally. Let squash cool slightly and coarsely chop. Core and thinly slice fennel bulb. Add to pasta.
Add the next five ingredients (through fennel fronds) to pasta mixture. Drizzle with White Balsamic Vinaigrette. Toss to combine.

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