(Closed) Vegan Family Style Buffet

posted 7 years ago in Food
Post # 48
Member
5427 posts
Bee Keeper

@bretonvirgniia:  splash liquid smoke

Totally necessary! I have made it without liquid smoke and it’s amazing how this “splash” makes a huge difference in the taste!

Post # 49
Member
246 posts
Helper bee
  • Wedding: May 2012

As an omnivore, I agree with a lot of the other posts. It sounds delicious, and you’re totally on the right path with not doing a lot of meat/ cheese substitutes. As a meat eater, I’m always comparing them with actual meat… and the substitutes always lose. Meat substitutes also come across as overprocessed sometimes. I like a more whole food type diet, but that’s just my preference.

Post # 50
Member
2902 posts
Sugar bee
  • Wedding: June 2013

@futuremrsk18:  Ha! I’m never going to be able to think of pesto again without thinking “pesto is the best-o!” 

Post # 51
Member
24 posts
Newbee
  • Wedding: July 2013

Another Canadian vegan joining in! I am so happy that I foud this thread.  I’m vegan, but my Fiance is omni, and as a compromise we are having a mostly vegan reception (everything will be vegan except for a salmon option).  

It sounds like you have lots of great suggestions already and I agree with previous posters about avoiding meat/cheese substitutes.  The only substitutes I can stomach are daiya cheese, Tofurkey sausages, ground round, and seitan, so I totally get why some people may find some substitutes a bit icky.

We’re still tweaking our menu, but right now we’re planning on having chinese inspired vegan appys at our cocktail hour since my Fiance is Chinese, including things like spring rolls, dumplings, and chinese long beans, followed by a (mostly) veganized fairly standard wedding buffet: Organic greens with a citrus vinaigrette; Roasted chickpea salad with caramelized onions, roasted peppers, fresh basil tossed with a rosemary vinaigrette; Medley of seasonal vegetables tossed in a sweet-thyme oil; Polenta strata – layers of polenta, slow roasted tomato sauce with fresh basil and sautéed chard and zucchini; Lemon-fennel marinated salmon roasted with balsamic glazed shallots; Roasted baby potatoes tossed in an herb oil and fresh parsley, house baked bread, and maybe a pasta dish as well (and after reading this thread I’m thinking we may need cabbage rolls too!).  We’re also planning on having 2 or 3 different types of vegan cupcakes, as well as a vegan candy bar. 

I’d love to hear what menu ideas you come up with! 🙂 

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