Creating the Best Vegan Wedding Menu

The possibilites are almost endless. Anything you can imagine seeing at a non-vegan wedding can be made into a delicious option for vegans.

I think the best wedding menus take into consideration the season. They feature delicate spring lettuces, broccolis, asparagus and other spring vegetables and strawberries in May, spicy tomatoes, peppers, corn, and blueberries in the summer, and root vegetables in the fall and winter.

Many people like to select a vegan wedding menu that reflects their heritage. Say your family is Italian and your fiance's is Japanese; there is a way to meld those two flavors.

Try mixing a few dishes, like maybe a tomato and garlic sushi roll, or udon noodles with marinara sauce. Have fun with it.

Others just want their favorite foods to be featured. It's your wedding-- do as your wish. Dream big!

But remember, make your food spectacular. Whether you admit it or not, people will judge vegan food based on what you serve at your vegan wedding. Do us all proud and make sure it's delicious.

These are all ideas from past vegan wedding menus, combined and grouped just to make it easier to read.

Hors d'oeuvres:

Mediterranean-style Hors d'oeuvres:

• Tomato risotto cakes
• Tofu cheese filled dates wrapped in crispy smoked portobello bacon
• Faux farmer's cheese and caramelized onions in a puff pastry
• Crudite with dips like cannelini, black bean, hummus, or spicy artichoke Grilled Veggie brochettes (could be mushrooms, zucchini, bell peppers, chives, herbs, etc)
• Tomato bruschetta brushed with olive oil
• Lemon-potato pancakes with gingered avocado creme
• Stuffed grape leaves
• Lemon risotto balls
• Falafel with tahini sauce
• Crostini with dips like eggplant caponata, white bean puree, kalamata olive or sun-dried tomato tapenade
• Baba Ganoush with pita bread

American-style Hors d'oeuvres:

• Potato crochettes with chive creme
• Twice-baked red and white potatoes
• Sweet potato spread and plum tomato crostini with balsamic vinaigrette
• Endive and apple haroseth salad
• Fruit skewers
• Potato cakes with apple chutney
• Mushroom and Leek Empanadas
• Artichokes filled with fennel and tomatoes
• Guacamole with tortilla chips and pico de gallo
• Stuffed Mushrooms
• Stir-fried sugar snap peas with shiitake mushrooms
• Mini spinach quiches

Asian-style Hors d'oeuvres:

• Vegetable Samosas
• Spring Rolls with soy-ginger dipping sauce
• Avocado and cucumber sushi with pickled ginger and wasabi
• Seitan fingers with tamarind dipping sauce
• Avocado tempura with tomato dipping sauce

Salads:

• Caesar Salad
• Red beet tartare
• Baby greens with candied walnuts, stone fruit, and balsamic vinegar
• Field greens with sliced pears
• Spiced green beans and walnuts with dijon vinaigrette
• Couscous, chickpea, and sun-dried fruit salad
• Mesclun greens with sliced nectarines, jicama, pistachios with maple-sherry vinaigrette
• Green salad with avocado-lime vinaigrette
• Vegetable maki and tempura rolls
• Tabouli salad
• Three-bean salad
• Spinach salad with strawberries, walnuts, and balsamic vinaigrette
• Romaine lettuce with mandarin oranges, candied almonds, and vinaigrette
• Cucumber tomato salad

Soups:

• Fresh fruit soup simmered in red and white wine
• Potato-leek soup
• Miso tofu soup with sliced portabello mushrooms
• Barley slit pea soup
• Tomato dill soup
• Minestrone soup
• Gazpacho

Entrees:

Mediterranean-style Entrees:

• Spicy ratatouille served over rice
• Couscous stuffed portabello mushrooms
• Pasta primavera with seasonal vegetables with sauteed onions or marinara sauce
• Mushroom phyllo roulade with smoked-paprika creme
• Tofu-squash ravioli in a cashew cream sauce
• Roasted bell peppers stuffed with bulgur, herbs, artichoke hearts, kalamata olives, and toasted pine-nut stuffing
• Roasted vegetable lasagna with vegan ricotta, broccoli rabe with white beans, sundried tomatoes, chili, and garlic

American-style Entrees:

• Rice with slivered almonds and snap peas
• Southern fried mock chicken with BBQ sauce
• Seitan meatloaf with mushroom gravy
• Lemon-rosemary mock chicken
• Mushroom ragout with pasta
• Refried black beans and tomato rice with guacamole
• Sweet plantains and corn tortillas with pico de gallo
• Stuffed butternut squash
• Peppers stuffed with rice and vegetables

Asian-style Entrees:

• Seitan and veggie skewers with plum sauce
• Vegetable Thai curry with steamed quinoa
• Angel hair pasta with vegetables in a ginger soy sauce
• Vegetable Samosas and Pakoras
• Chickpea curry
• Spiced spinach and potatoes with mango chutney
• Pistachio-crusted tofu over horseradish potatoes and wilted spinach

Side dishes to accompany entrees:

• Garlic Mashed potatoes
• Herb roasted vegetables
• Collard greens
• Sauteed vegetable ragout
• Vegetable skewers with garlic and rosemary

Take these ideas and mix and match to create your own special vegan wedding menu. Enjoy!

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