Virtual Vegan Potluck, November 2013: My Favorite Recipes, Plus It’s Time to Cast Your Vote!

For those of you who missed it, on Saturday, November 16, almost 150 food blogs were united in an online event called Virtual Vegan Potluck. Each blog vvpLOGO[1]submitted a delicious vegan recipe for us to try out. All recipes formed eight categories, from appetizers to salads to breads to main dishes to desserts.

Didn’t get a chance to check it out? No worries, because the potluck is going to stay down this link indefinitely, so you can see it all for yourself! Each blog put ‘Go Forward’ and ‘Go Back’ navigation buttons at the end of the post (some blogs linked with words instead of buttons), so if you go to the first blog, you’ll need to scroll down to the end and press the ‘Go Forward’ button to go to the next blog in the lineup, etc.

Honestly, it took me three days to go through all of the recipes – they all looked so delicious that I just couldn’t let myself miss a single blog! The featured ingredient was beets, and I was very impressed with the creativity that they sparked in my fellow food bloggers! Not all recipes had beets in them, so in case you’re not a fan, you can still find something interesting for your liking – especially if you’re still working on your Thanksgiving menu!

What did I bring to the potluck? This delicious Classic Russian Borscht (listed in Soups category), loaded with beans, cabbage, and an array of other vegetables:

Borscht horisontal

Now for the fun part: a few hours ago, the voting started to select the winning recipe in each category, and it will last until December 2nd. Anyone can participate in the voting, you just need to go over here and fill out a form, picking one food blog for each category, plus your favorite recipe with beets.

I would greatly appreciate it if you pick my Borscht recipe in the Soups category, please please please! [insert puppy eyes] But if you like another soup in the lineup better than mine, I’ll understand – I’m all for being fair.

And now… bring on the list of VVP recipes that I liked the most in each category! If you want to check out the potluck but don’t have 3 spare days like I did, this might help! I tried to keep it short, only 2-3 recipes for category, but boy it was hard to pick from all that deliciousness!

[showhide type=”post” more_text= “Click here to see a few disclosures.” less_text=”Click to hide the disclosures”] All of the pictures below were kindly borrowed from the mentioned food blogs with the best intentions in mind! I don’t claim the ownership of those!

While I usually endorse oil- and margarine-free recipes, you can find them among the ingredients of some recipes below. Take them or leave them – your choice.

By compiling this list, I am not claiming to endorse these blogs or recipes. This is purely a list of my favorite recipes.[/showhide]



Eat, Live Burp blog – Baked Golden Beet Fritters (Indian Pakoras). These look delicious, plus Indian food is one of my favorite foods these days!

That Was Vegan?Sweet Potato & Korean BBQ Bites (pictured below). Seitan is used for the BBQ part. I bet these taste amazing!imageedit_1_8029710374

Sweet Potato & Korean BBQ Bites. Photo courtesy of Barb at That Was Vegan?

Vedged Out –  Extra Sharp Holiday Cheddar Cheese Ball. Holiday? Cheddar? Vegan? What’s not to love about that?!


The Compassion.i.t.Grown-Up Antioxidant Slushie. features beets, looks delicious, seems easy to make!

VeganosaurusTropical Garnet Cocktail/Mocktail. Beets+coconut milk+Malibu rum=interesting…


Sift, Stir and SavourGarden Harvest Cornbread. Gluten-free, vegan, loaded with vegetables.

The Vegan KatArtichoke and Roasted Garlic Bread (pic below). Oh my, this one looks seriously good! An interesting technique, too: no kneading involved. Bread edited

Artichoke and roasted garlic bread. Picture courtesy of Kat at The Vegan Kat blog.

Bite Me (I’m Vegan)Beet Black Bread. In addition to beets, this savory bread calls for such exotic-for-bread ingredients as molasses, cocoa powder, and espresso beans.


Hello Veggy!Green Salad with ‘Beet-con’ Crisps. Move over, tempeh and coconut flakes as a base for vegan bacon: the mighty beet makes fine bacon crisps here!

Made of StarsRainbow Salad with Chili-Mint-Lime Dressing. I was attracted to the bright colors of matchstick-chopped vegetables, plus the dressing sounds delicious!

The Vegan Cookbook AficionadoWinter Fig Buckwheat Salad with Sweet Potatoes and Fig Dressing. With buckwheat and sweet potatoes, this salad sounds like a meal. No need to make another dish for a filling dinner!


VegCharlotteSouthern Asparagus Casserole. A great substitution for the good-ol’ green bean casserole at the Thanksgiving table. I loved the hilarious story about the blogger’s Southern family Thanksgiving parties when she was growithg up!

Sweet VegRoasted Kabocha and Beets with Hijiki and Sesame-Orange Dressing. An interesting Japanese twist on the classic roasted vegetables.

And This Is ThirtySautéed Beet Greens and Kale. Good to know that all those gorgeous beet greens can be utilized after you cut off the beets. My perfect Thanksgiving should always have a sautéed greens dish.


Quinoa, Kale and ExhaleQuinoa-Lentil Soup. An easy and hearty soup recipe from a fellow running blogger!

Soup and SuchVegetable Stew with Corn+Sage Dumplings (pic below). Is it the cold time of the year, or am I just in love with hearty stews with dumplings in them?!Dumpling 2

Vegetable Stew with Corn+Sage Dumplings, picture courtesy of Inge at Soup and Such blog

Notes from the Vegan Feast Kitchen/21st Century TableShorbat Rumman (Iraqi pomegranate soup with beets). A gorgeous ethnic-inspired soup from Bryanna Clark Grogan, a famed vegan chef and author of 8 vegan cookbooks.

And please don’t forget my contribution: Classic Russian Borscht, Veganized!

Main Dishes:

Okay, this is where it’s going to get hard: too much deliciousness to choose from!

 – Farmer’s Market VeganMixed Vegetable Gnocchi in Sage-Pistachio Pesto. Decadent, plate-licking goodness with a whole lotta seasonal fall vegetables!

The Vegan GypsyStuffed Shells Florentine. Classic Italian dish gets a nice vegan twist.

Whole Food RunnerPotato, Kale, and Quinoa Patties with Chickpea Tomato Sauce (pic below). I love everything with potatoes, and chickpeas are one of my favorite beans!Potato patties 2

Potato, Kale and Quinoa Patties with Chickpea tomato Sauce. Picture courtesy of Megan at Whole Food Runner blog. 

Vegan Slow CookingSloppy Black-Eyed Peas. Kathy Hester is another published vegan cookbook author participating in this VVP. I’m currently cooking through her book, Vegan Slow Cooking, and loving every recipe! This recipe comes from her book, Vegan Slow Cooking for Two or Just for You.

Green and LeithyBeetroot & Dill Pierogi with Tahini Sour Cream. I love the idea of adding beets to pierogi dough! It makes them look quite dramatic.

Divine Spice BoxJaipuri Onion Kachori. Traditional street food from the Indian city of Jaipur. Definitely a treat!


Somewhere in the middle of going through this category, I threw in the towel: I went to the kitchen and baked a batch of cookies. Warning: You might need something sweet too to look through these recipes!

Two types of doughnuts stood up to me here. I couldn’t decide which recipe I liked better, so here are both of them. A doughnut pan is going on my wishlist!

In Vegetables we TrustChocolate Beetroot Cake Doughnuts. One of the most undervalued vegetables (beet) meets the most sinful of desserts? Count me in!

Lorimer Street KitchenMaple Bacon Banana Donuts (pic below). Yep, I’m definitely going to need a donut pan!donuts 2

Maple Bacon Banana Donuts. Picture courtesy of Jen at Lorimer Street Kitchen blog.

Baking BackwardsChilled Chocolate Pastel Peppermint Parfait. A cool-looking dessert for when you’re in the mood for something creamy. Secret ingredient? Avocado!

The Split PlatePumpkin Pie ice Cream Bites with Salted Chocolate Pecan ‘Crunchies’. These look so good, I’d definitely double the recipe. Or triple.

Move Eat CreateDouble Chocolate Beet Bundt Cake with Maple-Caramel Glaze. I’ve heard of all kinds of sneaky vegetables in cake, but beets? Apparently, they make chocolate cake nice and moist!

Vegan Heritage Press (book publisher) – Deep Dish Caramel Apple Pie. A list of holiday desserts is never complete without an apple pie!

Goodness, was this delicioso or what?! And just in time for the holidays, if you’re still soul-searching for that perfect Thanksgiving menu!

Now let me remind you to stop by the voting form over here and cast your vote for the blogs that impressed you the most in this Virtual Vegan Potluck. Remember, the potluck has lots and lots of other blogs that shared amazing recipes (my list could go on and on here!), so you’re always welcome to look through the whole list on the Virtual Vegan Potluck site.

The voting ends on December 2, 2013.

Lots of hugs to you if you vote for my recipe in the Soups category!

If this potluck is not enough, you can browse through the 3 previous Virtual Vegan Potlucks as they are forever stored on VVP site here – that’ll keep you occupied for a while!

27 thoughts on “Virtual Vegan Potluck, November 2013: My Favorite Recipes, Plus It’s Time to Cast Your Vote!”

  1. Thanks so much for including my Garden Harvest Cornbread recipe, Alina! Now if you excuse me, I need to go drool over all of those dessert recipes, OH MY!

  2. Thank you so much for including my Tropical Garnet Cocktail in your favorites list, Alina. 🙂

    I still need to finish making the potluck rounds completely. I’m so glad we have until Dec 2nd to cast the vote. It’s probably gonna take me that long to go through all the yummy dishes. It’s hard to go through the VVP at one shot, I keep taking breaks after every few blogs because hunger pangs strike. hehe

  3. Thank you for the shout out! I love your borscht recipe, yum! I’ve been so busy I haven’t had a chance to get around to everyone’s recipes, thank you for the reminder!

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