Post # 1
We’re in the process of developing our vegan wedding menu and looking for any suggestions from other folks who are planning/have planned vegan weddings about what they had the most success with.
We want to keep the tofu and any fake meat to an absolute minimum and I have a no-fake-cheese policy. The caterer we’re talking to is completely cool with this and has done vegan weddings before, but obviously needs guidance regarding particular menu items.
I’m hoping to come up with choices that will feel familiar to everyone and won’t seem weird or off-putting, as our guests are probably 75% omnivore/25% vegetarian (and a handful of vegans). For hors doeuvres we’re thinking finger foods like phyllo cigars, spring rolls, etc. and a stationary table with crudite, hummus, salsa, guac, etc. For entrees I like the idea of mushroom lentil ravioli, gnocchi… things like that. (Haven’t given a ton of thought to sides or dessert yet, but we have lots of time and a few solid vegan bakers in the area, so I’m not super concerned about that, but am totally open to/would love to hear about any alternative dessert ideas!)
It would be awesome if anyone could share their experiences and especially anything that was a hit with their omni guests.
Post # 3
@MsMagee: My Fiance and I are omnivores who eat month about twice a month, so I have lots of experience serving vegetarian food to FI’s carnivore friends.
Your aps sound great. For the main course I find that pasta bars (a great red sauce, an olive oil and garlic sauce, and veggies to add). Risotto (i do sweet potato and butternut with crasins) also works well (I use veggie stock and have served it without the cheese and butter).
I find that if the food is good, no one minds the lack of meat. If there is fake meat, fake cheese, and lots of mushrooms, people get grumpy about being at a veggie edding.
Post # 4
First of all, it’s great to *meet* another veggie bride to be! (bee?). One of my best friends had a vegan wedding last year, two of the best items on the menu were a cold summer soup (I don’t remember the specifics, but a delicious puréed soup of any kind would be a familiar and tasty vegan dish) and a sweet potato mash wrapped in phyllo pastry. Dessert was vegan cupcakes. Good luck planning your menu! I’m sure whatever you pick will be a huge hit with ALL of your guests 🙂
Post # 5
Kudos to you for not doing fake meat! As a carnivore, I abhor the idea of getting Chick’n dishes passed off as chicken.
Post # 6
You seem to be on the right track. People assume vegan doesnt mean hearty.
Your ideas about gnocci etc is great. Mushrooms give the umami/meaty flavor for the non-veg’s so a mushroom sauce would be great with the gnocci.
Lentils can be a bit polarizing for people not accustomed to them, especially as a stuffing. Maybe a sage butternut ravioli would be a safer bet.
There are so many great salad options too, and not just the basic lettuce based ones. Since you are leaning towards Italian inspired maybe a quartered artichoke heart, cherry tomatoes, olives (optional) basil oil, etc.
A nice fruit tart with a walnut crust or something like that would be great for desser, as would fruit kabobs with a nice vegan dark chocolate enrobing.
@VeggieBee: I like your idea of a veggie pureed soup. A nice corn soup with truffile oil is so decadent and delicious. I recently made this and everyone LOVED it (I made it for a gluten free vegan friend). It really needs to be made with fresh corn though, not frozen etc so if you request this make sure the caterer uses the best ingredients.
Post # 7
fried eggplant over pasta with marinara is always a hit. Or some sort of curry rice dish. Coconut milk is a good replacement for omnivores.
Post # 8
@MsMagee: the only vegan food i have had that i like is asian. the strong flavors fix the lack of meat. Also I have a gluten allergy so i would like the use of letils and potato pasta.
Last note: a lot of vegans use nuts in their food which a lot of people cant eat so perhaps advacado can be used in salads for protein and fat?
Post # 9
Gazpacho! (VeggieBee’s comment triggered that word in my head.) I second the notion of pasta with several sauce options and also encourage full-blown veggie-fests like ratatouille. I freaking love veggies! Keep them coming!
As an omnivore I agree with your instinct to keep meet substitutes to a minimum. Non vegans/vegetarians tend to get easily icked out by substitute meat–for no good reason, but we all know it’s true. That said, I once had world-changing vegan (with meat substitute) fajitas at a restaurant in NYC and am itching to have them again. Hopefully you’ll open up a few more minds with whatever delicious menu you come up with!
Post # 10
I’m a vegetarian bee! My family, Fiance, and FI’s family all eat meat so planning our reception has been interesting from my point of view! Plus, none of our guests are veggies. So I pretty much got to pick 1 thing I wanted and then the chefs are adapting the meat items so I can eat them 🙂 I would totally dig some pasta if I was at a wedding though. I don’t eat Asian foods so I can’t help much with the springroll thing!
Post # 11
- Wedding: September 2013 - Creek club at ion, SC
I had a friend who was vegan and I would always eat with her for like a year or two. Some of my favourite were:
Indian food – we had a lot of indian food
Maoz – the best vegan restaurant ever. Falafel with whatever type of salad topping, dressing or vegetables you want.
and …. Chocolate orange cake which we made ourselves, substituting eggs for orange juice.
Post # 12
My Fiance (omni) works weekends at a vegan/vegetarian cafe, I just asked him what his favourite vegan food is and he said ‘chips’! (fries) Seriously though, he loves massive grilled portobello mushrooms, dolmades(vegan right?), pumpkin soup is amazing, vegan paella… if there is a vegan cheese you like mini pizzas could be great. We both love fried tofu with satay sauce.
Your spring rolls and crudites sound perfect, and I would love ravioli or gnocchi. I struggle with a lot of vegan desserts. How about just strawberries dipped in dark chocolate and coconut milk truffles?
Post # 13
You guys are making me hungry!!!! I’m particularly attracted to the idea of butternut/sage ravioli right now.
How about some stuffed grape leaves?
What are you doing for the cake? I’ve made a vegan black forest cake that was to DIE for; I can probably find the recipe if anybody wants to know.
I did see that you wanted to limit tofu and fake cheese. With such a diversity of diets represented at your wedding, I think that’s probably wise. I thought I’d mention, just as a side note, that the cashew ricotta in _Veganomicon_ has had all kinds of die-hard dairy fans insisting that it must be real cheese! It’s truly amazing stuff. I used it in both stuffed shells and lasagna.
Nothing further to add, really–your proposed menu looks amazing! As a former dairy-free vegetarian who turned out to be allergic to almost all of the staples of her diet, I just thought I’d register my envy and great enthusiasm for the ideas you’re developing!
Post # 14
Just want to chime in that as a meat-loving omnivore I totally love that you’re not faking the meat. Well-done vegan food is always 100 times better to me than imitation meat, because as a meat eater it’s never up to par with what I expect. Your options sound filling and delicious.
Post # 15
I have an idea for dessert. What if you made a “fruit cake”? A big one would look out of place but using the small watermelons would look awesome. I made this cake. I cut the watermelon into slices so it’d be easy to eat. I made balls with a melon baller from cantaloupe and pineapple. I think a few of these would look really good! Just make sure to use vegan chocolate if you do this. It took me about 10 min to make this. My friends loooved it!
Post # 16
Some friends of us had an all vegan wedding about a year ago. They made a huge bunch of vegan cupcakes using a book called “vegan cupcakes take over the world”. It was a huge hit with everyone, even guests sceptical about the concept of vegetarian/vegan food.