30+ Delicious Vegan Picnic & Potluck Ideas

by Alena
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Find the best vegan picnic and potluck ideas from mini fruit tarts to pizza rolls, wraps, summer salads and loaded dips in this hand-selected collection! The recipes are easy to make and truly crowd-pleasing.

Summer’s finally here which means plenty of opportunities for some outside eating! From vegan BBQs and refreshing summer salads, we simply love this time of year.

Friendly warm breezes, late sunsets, sunshine-filled days and lazy moods — it’s the perfect time to gather with your friends and family and share some awesome vegan food!

Nutriciously Week of Bowls iPad

free 7-day vegan meal plan

Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.

No matter if you’ve been invited to a garden party and are looking for vegan picnic ideas or want to host your own vegan potluck, these hand-selected plant-based recipes are sure to please any crowd.

Have fun with the following pasta salads, vegan sandwiches, baked goods, snack boards and refreshing add-ons for your next potluck.

Find more vegan party ideas, summer and spring recipes on our blog!

Delicious Vegan Picnic & Potluck Ideas

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If you enjoyed these vegan picnic and potluck ideas, be sure to check out the following goodness next!

Did you like these vegan picnic ideas and tried some of the recipes? Let us know in the comments below, try & rate our rainbow quinoa salad and Pin this article here.

collage of 4 Vegan Picnic Potluck Ideas from potato salad to pasta salad, snack board and oat bars

30+ Vegan Picnic & Potluck Ideas (Easy & Crowd-Pleasing)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Find the best vegan picnic and potluck ideas from mini fruit tarts to pizza rolls, wraps, summer salads and loaded dips in this hand-selected collection! The recipes are easy to make and truly crowd-pleasing, just like this easy rainbow quinoa salad with an easy 3-ingredient dressing.


Rainbow Quinoa Salad

  • 1 cup quinoa, dry (170 g)
  • 1 red bell pepper, chopped
  • 1 cup baby spinach (1 oz, 30 g)
  • 1 green onion, thinly sliced
  • 1 avocado, diced
  • 2 cups chickpeas, cooked & drained (330 g)
  • ½ cup corn kernels (80 g)
  • ½ cup almonds, slivered (55 g)
  • 3 tbsp raisins


  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • Dash of pepper


  1. Cook quinoa according to the package instructions until all of the water is absorbed.
  2. In the meantime, whisk all of the dressing ingredients together in a large bowl until well combined.
  3. Wash, chop and prepare all of the other salad ingredients and place them in the bowl on top of your dressing.
  4. Once the quinoa is cooked, fluff it with a fork and set aside to cool for 10 minutes.
  5. Put the cooked quinoa in the large bowl with the rest of your ingredients and mix everything with a large spoon.
  6. Enjoy immediately or cover your bowl and place it in the fridge to enjoy later.


  • This vegan quinoa salad keeps well in the fridge for 3-4 days at least. It cannot be frozen.
  • Feel free to use any pre-cooked grains in place of the quinoa for a quicker rainbow salad!
  • Most of the ingredients can be swapped; other delicious add-ins include cucumber, tomato, sundried tomato, olive, mango, edamame, pumpkin seeds and black beans.
  • Find 30+ more vegan picnic and potluck ideas in the article above!

Nutrition Information:
Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 392Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 21mgCarbohydrates: 51gFiber: 14gSugar: 12gProtein: 14g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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