5 Easy Fall Vegetarian Potluck Recipes

With entertaining moving back indoors, here are 5 easy vegetarian potluck recipes sure to make your dishes stand out when the barbecuing ends and the potlucks begin. The secret to having the best dish is in the consideration for your fellow guests. Do you know if any of your friends have any food allergies, lactose intolerance or other considerations that might pertain to food?

Pesto Tomato Toast


  • 6 slices French bread, one-inch thick
  • 1/3 cup pesto
  • 1 small tomato, seeded and chopped (1/2 cup)
  • 1/2 cup shredded mozzarella cheese
  1. Heat oven to 375 degrees. Place bread in ungreased cookie sheet.
  2. Spread each slice with scant tablespoon of pesto. Top each with tomato and sprinkle with cheese.
  3. Bake about eight minutes or until hot and cheese is melted.

Basic Irish Soda Bread With Cheese


  • 1 cup applesauce
  • 1/3 cup grated Parmesan cheese
  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup milk or as needed
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Beat eggs in a bowl and set aside.
  3. Place the Parmesan cheese into a shallow bowl.
  4. In another bowl, mix the flour, salt and baking soda until well combined. Add milk, several tablespoons at a time, until the mixture forms a soft dough.
  5. Turn the dough out onto a well-floured work surface and knead several times until the dough comes together.
  6. Roll the dough out into a rectangle about a half-inch thick and cut into two-by-three-inch squares.
  7. Brush each square with beaten egg and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
  8. Bake in the preheated oven until the squares are lightly browned, about ten minutes.

Horseradish Cream Sauce


  • 1/4 cup mayonnaise
  • 1/2 cup prepared horseradish
  • 2 tbsp. Dijon mustard
  • 3/4 cup heavy cream, whipped to soft peaks
  • 1 pinch white sugar or to taste
  • Salt and black pepper to taste
  1. Stir the mayonnaise, horseradish and Dijon mustard in a bowl until evenly combined.
  2. Fold in the whipped cream and season to taste with sugar, salt and pepper.

Apple Fritters


  • 1-1/3 cups flour
  •  2 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup milk
  • 1/2 cup applesauce
  • Oil for deep frying
  • 3/4 cup sugar
  • 1 tsp. cinnamon
  • 2 large tart apples, peeled, cored, sliced 1/4-inch thick
  • Powdered sugar (for dusting)
  1. Sift flour, baking powder and salt into a bowl. Beat in milk and egg with a whisk. 
  2. Heat up at least three inches of oil in a heavy frying pan to 360 degrees.
  3. Mix the granulated sugar and cinnamon in a shallow bowl or plate. Toss apple slices in the sugar mixture to coat all over.
  4. Dip apples in batter using a fork. Drain off excess batter.
  5. Fry in batches in the hot oil until a golden brown on both sides (four to five minutes). Drain on paper towel.
  6. Sprinkle with powdered sugar. Serve hot.

The Fall Vegetarian Potluck Platter

When at a loss for what to take to a get together, the veggie platter is the perfect choice. This dish is the ideal snack item for vegetarians.

Items needed:

  • Broccoli 
  • Cauliflower
  • Carrots
  • Radishes
  • Celery
  • Olives
  • Vegetable dip
  1. Place the dip in the center on the serving platter. You can place vegetables in any sequence or pattern you want.
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