Cheap Vegan Potluck Recipes Everyone Will Love

Finding the perfect dish to bring to a potluck can feel daunting, especially when you’re on a budget and want to accommodate a variety of dietary needs. Thankfully, vegan recipes are a fantastic solution!

Not only are they plant-based and inclusive for most guests, but they’re also some of the most affordable options you’ll find. Today, I’m sharing my favorite cheap vegan potluck recipes that are guaranteed crowd-pleasers.

Each recipe is budget-friendly, easy to make in big batches, and packed with flavor. Whether you’re the only vegan in the group or simply want to contribute a wholesome, delicious dish, you’ll find something here to inspire your next gathering.

These recipes are tested, beloved, and sure to disappear fast at your next event!

Why You’ll Love This Recipe

• Budget-Friendly: Each recipe uses simple, inexpensive ingredients you’ll find at any grocery store.
• Easy to Make in Bulk: Perfect for feeding a crowd without spending hours in the kitchen.
• Full of Flavor: No one will miss the meat or dairy—these dishes are hearty, satisfying, and crave-worthy.
• Allergy-Friendly: Naturally free of dairy, eggs, and meat, and easy to make gluten-free if needed.
• Versatile: Great for picnics, family reunions, office parties, or any occasion where you need to serve a group.

Ingredients

Below, you’ll find a table comparing the key ingredients for each of these three cheap vegan potluck recipes.

Here’s a detailed list of what you’ll need for each recipe:

Creamy Chickpea Pasta Salad

• 2 cups dry pasta (elbow, rotini, or penne)
• 1 can chickpeas (15 oz), drained and rinsed
• 1 cup chopped cucumbers
• 1 cup halved cherry tomatoes
• 1/4 cup red onion, diced
• 1/2 cup vegan mayonnaise
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt & pepper to taste

Hearty Lentil & Veggie Chili

• 1 cup dry brown or green lentils, rinsed
• 1 can diced tomatoes (28 oz)
• 1 bell pepper, diced
• 2 carrots, chopped
• 1 onion, diced
• 1 cup corn kernels (frozen or canned)
• 3 cups vegetable broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt & pepper to taste

Roasted Garlic & Herb Potato Wedges

• 4 large potatoes, washed and cut into wedges
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning (or mixed dried herbs)
• 1 tsp smoked paprika
• Salt & pepper to taste

Equipment

• Large pot (for boiling pasta and/or potatoes)
• Colander
• Large mixing bowls (for salads and chili)
• Baking sheet (for potato wedges)
• Sharp knife and cutting board
• Wooden spoon
• Measuring cups and spoons
• Aluminum foil or parchment paper (for easy cleanup with potatoes)

Instructions

Creamy Chickpea Pasta Salad

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine cooked pasta, chickpeas, cucumbers, tomatoes, and red onion.
3. In a small bowl, whisk together vegan mayo, lemon juice, Dijon mustard, salt, and pepper.
4. Pour dressing over the pasta mixture and toss until well coated.
5. Chill in the refrigerator for at least 30 minutes before serving for the best flavor.

Hearty Lentil & Veggie Chili

1. In a large pot over medium heat, add a splash of oil and sauté onion, bell pepper, and carrots until softened, about 5 minutes.
2. Add lentils, diced tomatoes, corn, vegetable broth, chili powder, cumin, paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-35 minutes, stirring occasionally, until lentils are tender.
4. Taste and adjust seasonings as needed. Serve hot or at room temperature.

Roasted Garlic & Herb Potato Wedges

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. In a large bowl, toss potato wedges, olive oil, garlic, Italian seasoning, smoked paprika, salt, and pepper until evenly coated.
3. Spread potatoes in a single layer on the baking sheet.
4. Roast for 30-35 minutes, flipping halfway, until golden brown and crispy.
5. Serve warm, garnished with fresh herbs if desired.

Tips & Variations

• Make it gluten-free: Use gluten-free pasta for the salad and ensure your other ingredients are certified gluten-free.
• Change up the veggies: Swap in whatever’s seasonal or on sale—zucchini, spinach, or peas work great in the pasta salad and chili.
• Boost the protein: Add extra beans or lentils to any recipe for a more filling dish.
• Spice it up: Try adding jalapeños to the chili or a pinch of cayenne to the potatoes for a kick.
• Make ahead: All these dishes taste even better the next day, making them ideal for prepping in advance.

“For the best potluck experience, choose recipes that taste great at room temperature and can be easily doubled!”

• For a sweet potluck treat, check out our Kolasnittar Recipe for vegan-friendly caramel cookies.
• If you want more vegan comfort food ideas, don’t miss our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.
• For a fresh twist, see our Lemon Ricotta Pasta With Arugula Recipe (easily made vegan!).

Nutrition Facts

Here’s an approximate nutrition breakdown per serving for each recipe (assuming 8 potluck-sized servings):

All recipes are cholesterol-free and low in saturated fat. Nutritional values will vary based on ingredient brands and exact serving sizes.

Serving Suggestions

• Serve the Creamy Chickpea Pasta Salad in a big bowl with a sprinkle of fresh herbs and lemon wedges on the side.
• The Lentil & Veggie Chili is perfect in cups or mugs for easy serving or with a side of tortilla chips for dipping.
• Arrange the Potato Wedges on a platter with small bowls of ketchup, vegan ranch, or your favorite dipping sauce.
• Pair with a fresh green salad or simple fruit platter for a complete meal.
• Bring along a vegan-friendly dessert, like these Lemon Straws, to round out the table.

“Don’t forget to label your dish as vegan at the potluck! It’s a wonderful way to share plant-based eating with others.”

Conclusion

Potlucks are all about sharing good food, creating memories, and embracing the community spirit. With these cheap vegan potluck recipes, you can bring a dish that’s not only budget-conscious but also vibrant, nourishing, and universally appealing.

The best part? No one will ever guess how easy or inexpensive these recipes are to make.

From hearty lentil chili to crowd-pleasing pasta salad and crispy potato wedges, you’ll always have a reliable go-to for your next gathering.

Experiment with the ingredients you have on hand, and don’t be afraid to make these recipes your own. Whether you’re new to plant-based cooking or a seasoned vegan, these dishes are sure to impress and satisfy everyone at the table.

Happy cooking—and enjoy your next potluck!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Chickpea Pasta Salad”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This budget-friendly vegan pasta salad is perfect for potlucks and packed with protein and veggies. Easy to make ahead and full of flavor, it serves a crowd.”, “prepTime”: “PT15M”, “cookTime”: “PT10M”, “totalTime”: “PT25M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“12 oz (340g) rotini pasta”, “1 can (15 oz) chickpeas, drained and rinsed”, “1 cup cherry tomatoes, halved”, “1 cup cucumber, diced”, “1/2 cup red onion, finely chopped”, “1/2 cup black olives, sliced”, “1/4 cup fresh parsley, chopped”, “1/4 cup olive oil”, “3 tbsp lemon juice”, “1 tsp garlic powder”, “1/2 tsp salt”, “1/4 tsp black pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions. Drain and cool.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine pasta, chickpeas, tomatoes, cucumber, red onion, olives, and parsley.”}, {“@type”: “HowToStep”, “text”: “In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Pour dressing over salad and toss to combine.”}, {“@type”: “HowToStep”, “text”: “Refrigerate for at least 30 minutes before serving.”}], “nutrition”: {“calories”: “290 kcal”, “proteinContent”: “9 g”, “fatContent”: “9 g”, “carbohydrateContent”: “43 g”}}