40 vegan potluck, picnic & cookout recipes

If the campers and RV’s traveling down our street are any indication, the time for summer fun is now.

It’s the season for outdoor family reunions, picnics in the park, throwing sandwiches into the boat cooler, and inviting the neighbors over for a cookout.

Let’s face it, a lot of warm weather entertaining revolves around food.

Here are 40 recipes that cover all of your vegan potluck needs!

In this post:

If I had a top 10 list for my favorite things about summer, grilling would be way up there sun dresses, sunlight until after 8 pm, and outdoor art fairs.

Here are some vegan grilling ideas outside of the usual veggie burgers.

Everything tastes better with some char on it.

Mushrooms and asparagus are no exception.

So when you need a break from burgers, give veggie fajitas a whirl.

With a few hours of marinating time, tofu becomes the star of the show.

Do a lemon rosemary marinade for a summery tofu that’s really nice with a salad.

Grilled vegetable skewers are a terrific summer side dish.

They’re made with zucchini, mushrooms, grape tomatoes, and red bell pepper.

After they’re marinated in an herb & vinegar marinade, they’re tossed onto the grill.

You know tofu satay is going to be fun.

It’s served on a stick alongside peanut dipping sauce.

It’s sure to be a crowdpleaser.

Delight your friends with bulgogi tofu for an option that’s outside the ordinary.

It’s a mouthwatering addition to a bowl with kimchi, and sautéed spinach.

Brunch cookout, anyone?

Cast iron breakfast skillets are filled with tofu scramble and veggie sausages.

Serve with potatoes.

Corn cakes are terrific cooked on a cast iron griddle right on a campfire, grill, or over a fire pit.

You can even put the skillet directly on top of hot coals to warm.

They are dotted with corn kernels.

Great with a pat of non-dairy butter & drizzle of maple syrup.

Or serve them alongside chili or refried beans.

Grilled portobello mushrooms are a meaty vegan entrée that you can eat with a fork & knife.

‘Shrooms pick up smoky flavors so beautifully.

They make a wonderful main dish, or serve them on a bun with all the fixin’s.

Slather grilled corn on the cob in buffalo sauce.

Finish it with vegan blue cheese dressing for a deliciously messy side dish.

Grilling doesn’t have to be for savory foods alone.

Take it all the way to dessert with grilled banana splits topped with chocolate peanut butter sauce.

No grill?

No problem.

These hearty mains can be made without firing up the grill.

When you don’t want to heat up the house or wait for the charcoal to reach that perfect temperature, use the air fryer for a vegan bbq sandwich instead.

It’s made with Soy Curls!

All out of barbecue sauce?

Make vegan barbecue sauce in thirty seconds using ingredients you already have on hand.

Everyone loves vegan walking tacos – kids & adults alike.

Put out chips, as well as toppings like lettuce, tomato, guacamole, and lentil taco mix.

Then let your guests fix their ideal frito pie.

This vegetable sandwich is slathered with jalapeño cashew cheese, and then layered with fresh, crunchy vegetables.

It’s a good one for the cooler!

This vegan chicken salad sandwich is a terrific option for a picnic.

Or pop a few into the cooler before a day spent boating.

This simple recipe comes together in only 15 minutes.

Cool & crisp tortilla wraps are filled with crunchy vegetables, lime tofu, and spicy peanut sauce for dipping.

An unexpectedly delicious option for outdoor dining.

Tortilla pinwheels with buffalo hummus are loaded with crisp romaine, shredded carrot, and chives.

Perfect for that picnic basket or potluck!

One of the first things I ever learned to cook was tuna salad.

It was so easy, a kid could do it.

These days, I make vegan tuna salad sandwiches with chickpeas instead.

They’re surprisingly similar. But I like the chickpea base even better.

(And so do the fish, of course!)

It seems that at least a couple times a summer, our power goes out after a thunderstorm.

Then I need to make a meal without electricity.

Vegan egg salad is a fast & filling option.

Don’t forget the kala namak!

There’s just something about picnics and hot or cold vegan fried chicken that goes together like a dream.

It has a crispy coating. And it’s served on a stick.

So kitschy & fun!

Israeli couscous salad is packed with crunchy cucumber, tomatoes, grilled artichoke hearts, green onions, a splash of balsamic vinegar, and extra virgin olive oil.

It’s a good one to keep in the refrigerator for an easy lunch in a hurry.

For an added protein boost, throw in some roasted chickpeas.

It may sound like I’m being hyperbolic here. But you’ll have to make it and see for yourself.

It really is the best vegan potato salad.

Even if I’m just cooking for two, I make the full batch, because no one is sad about potato salad leftovers in the refrigerator.

Vegan pasta salad is loaded with thinly sliced carrots, radishes, cucumbers, and chopped bell pepper. It’s tossed in a flavorful creamy mayo dressing.

It’s easy & familiar, which makes it a welcome side dish for vegans & non-vegans alike.

Cold peanut noodle salad is popping with the flavors of peanut butter, tamari, and brown rice vinegar.

With plenty of crisp, cool vegetables & a handful of nuts, you get a complete meal in one bowl.

In addition to being great for potlucks & picnics, it’s also perfect for meal prep.

Make on Sunday for quick & easy lunches throughout the week.

Bowtie pasta salad is filled with artichoke hearts, roasted chickpeas, tomatoes, and olives.

It’s tossed in an oil and vinegar dressing.

A handful of basil gives it a pop of summery pizzazz.

This cool & crunchy side dish takes only minutes to make.

Vegan coleslaw is a potluck classic that goes over well in any group.

Serve it alongside your favorite veggie burger.

Or use it as a topper on a vegan BBQ sandwich!

I don’t usually add fruit to my salad, but when strawberries are in season, it’s a must.

Spinach salad with strawberries is finished with a drizzling of balsamic vinaigrette dressing.

This curried tofu salad works as a side dish or a sandwich filling.

If you’re heading to a potluck, and you’re not sure if there will be a filling vegan option, bring it along.

It will amp up any sides you’re cobbling together.

While regular caprese is usually made with mozzarella, tomato, and basil, this avocado caprese salad allows the world’s best fruit to be the star of the show.

Fatty, buttery avocado is so rich that this salad could be a side dish or a light meal on its own.

Juicy and hydrating tomato cucumber salad is the perfect antidote to humid weather.

It’s tossed with a lemon vinagrette, and finished with creamy vegan feta cheese.

This satiating black bean corn avocado salad is packed with satiating protein, fat, and fiber.

It’s tossed in a light and zingy lime dressing.

Serve it as a salad with a veggie burger.

Or add tortilla chips and start scooping!

This crowd-pleasing pickle salsa is an excellent dip with tortilla chips.

Or use it as a topping on burgers & veggie dogs!

Like a Christopher Nolan movie, this dip has layers.

7 of them to be exact!

With refried beans, guacamole, and pico de gallo, you could almost make a meal out of this vegan 7 layer dip!

There’s a reason a bruschetta al pomodoro is a classic.

Fresh basil, balsamic, and extra virgin olive oil make summer tomatoes sing in this bruschetta.

Pineapple salsa is a fresh & juicy addition to summer gatherings.

It only takes 10 minutes to make.

Plus, it’s easy to adjust the recipe to fit your preferences!

This vegan guacamole is ready to go in five minutes.

It’s perfectly balanced with avocado, onions, garlic, cilantro, lime juice, and salt.

A consistent crowd pleaser!

Add peach juice to rooibos tea for a mildly sweet iced peach rooibos tea.

If you’re on the go, pour it into a mason jar with a lid, and take it to the picnic with you.

Gin and tonic may be the quintessential summer cocktail.

Muddle some mint and add a squeeze of lime to finish it off.

I hope these recipes are a hit at your next vegan potluck, picnic, or cookout!