The Unconventional Menu — Vegan Wedding Food Roundup

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Krrb — Compassion Is Served — Vegan Wedding Food Roundup

Photo: Maplespice.com

More and more people are starting to eat vegetable-based diets which means straying from the conventional wedding menu. So does giving up your steak, chicken, or fish option mean your reception dinner will be boring? On the contrary! You’ll be amazed at what you can eat with the myriad of combinations vegetables, grains, nuts and fruits can provide. Your guests will leave happy, healthy and most importantly—full! Check out this oh-too-good-vegan menu (complete with recipes) the Krrb team would love to eat.

Vegan Hors D’oeuvres

Krrb — Compassion Is Served — Vegan Wedding Food Roundup

Photo: Theppk.com

Seitan Negimaki by the Post Punk Kitchen. Skewered rolls of teriyaki goodness!

Ingredients:

  • 8 cups vegetable broth (broth)
  • 6 cloves garlic, smashed (broth)
  • 1/4 cup fresh sliced ginger (broth)
  • 1 1/4 cups vital wheat gluten (seitan)
  • 3 tablespoons nutritional yeast flakes (seitan)
  • 3/4 cup cold water (seitan)
  • 1/4 cup soy sauce (seitan)
  • 1/3 cup hoisin sauce (marinade)
  • 1/4 cup mirin (marinade)
  • 3 tablespoons water (marinade)
  • 2 teaspoons Sriracha (marinade)
  • 1 teaspoon fresh ginger, microplaned or minced to a paste (marinade)
  • 1 teaspoon toasted sesame oil (marinade)
  • 2 bunches scallions, green parts only, sliced 3 to 4 inches long
  • A few tablespoons toasted sesame seeds
  • Plain wooden toothpicks
  • Directions:
    Combine all the ingredients for the broth in a large pot and bring to a boil. In a bowl, mix all of the seitan ingredients into a dough. Roll the dough into a log and place in the boiling pot of broth. Simmer for 30 mins and let cool submerged in the broth. Slice the cooled seitan into 1/8th inch thick pieces and set aside. Combine all of the marinade ingredients in a bowl and whisk. Place the seitan slices into the marinade for an hour. After marinading, line the scallions on the seitan slices, roll, and secure with toothpicks. Grill the seitan rolls over medium heat for 4 minutes or until grill marks appear. Garnish with Sriracha and toasted sesame seeds.

    Krrb — Compassion Is Served — Vegan Wedding Food Roundup

    Photo: Vegangela.com

    Tortilla Pierogies with Truffled Sour Cream by Vegangela. Elegant twist on an old favorite.

    Ingredients:

  • 2 small potatoes, scrubbed, peeled and diced
  • 2 tsp vegetable oil
  • 1 small onion
  • 1 cup spinach, chopped
  • 1 tsp vegan margarine
  • 1 tsp nutritional yeast (optional)
  • 2 small flour tortillas
  • 2 tbsp Tofutti sour cream (or cream cheese – see note)
  • ¼ tsp white truffle oil
  • salt
  • pepper
  • diced chives
  • Directions:
    Boil potatoes in a large pot of water for 15 minutes until soft. In a bowl, combine cooled potatoes with margarine and nutritional yeast. Mash until semi-smooth and season with salt and pepper. In a pan, saute onions in vegetable oil until brown. Add spinach, saute until wilted and set aside. Place a tortilla down on a cutting board, top with the potato mash and spinach mixture before placing another tortilla on top. Brown on both sides in a pan until the tortillas are crispy. In a bowl, combine the sour cream and truffle oil and mix well. Add a dollop of the truffle sour cream to your finished tortillas and garnish with fresh chives.

    Krrb — Compassion Is Served — Vegan Wedding Food Roundup

    Photo: Carascravings.com

    Stuffed Mushrooms by Cara’s Cravings. Little bites of incredible flavor.

    Ingredients:

  • 1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley, roughly chopped
  • 1 small red bell pepper, finely chopped
  • 1 small shallot, finely chopped
  • 2 cloves garlic, finely minced
  • 1/4 cup sun dried tomatoes, finely diced
  • 3/4 cup walnuts, finely, roughly chopped
  • 1 cup baby spinach, finely, roughly chopped
  • salt and pepper, to taste
  • Directions:
    Remove stems from mushrooms, finely chop, and set aside to use for filling. Brush mushrooms with oil olive and bake for 8-10 minutes at 375 degrees. In a pan, saute shallots, bell pepper, garlic, sun dried tomatoes. Once they are brown, add in mushroom stems and parsley. After a minute or two, add in spinach, allow to wilt and set aside. Spoon cooled mixture into mushrooms and bake for an additional 10 minutes. Garnish with fresh parsley and diced red bell pepper.

    Vegan Soup Course

    Krrb — Compassion Is Served — Vegan Wedding Food Roundup

    Photo: Vegangela.com

    Green Gazpacho by Vegangela. Raw, Vegan, and Gluten-free makes this the perfect palate cleanser.

    Ingredients:

  • 1 English cucumber
  • 1 yellow bell pepper (capsicum)
  • 3 yellow tomatoes
  • ¼ small sweet white onion
  • 1 ripe avocado
  • 1 cup vegetable stock (or just use water to make it 100% raw)
  • 1 tsp freshly squeezed lime juice
  • 2 tbsp extra virgin olive oil
  • ¾ cup fresh cilantro
  • 1 clove garlic
  • 1 Thai chili
  • 1 tsp salt
  • Directions:
    Toss all ingredients into a blender and pulse until smooth. Pass the soup through a sieve for a smooth consistency and refrigerate until chilled.

    Vegan Main Entree

    Krrb — Compassion Is Served — Vegan Wedding Food Roundup

    Photo: Allysonkramer.com

    Smoky Butternut Mac and Cheese. This hearty pasta dish balances smoky and sweet flavors.

    Ingredients:

  • 16 ounces brown rice pasta (macaroni, penne, shells all work well)
  • 2 cups cashews, soaked in water at least 3 hours and drained
  • 1 1/2 to 2 cups almond milk, to thin
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 cups cooked butternut squash
  • 1/3 cup nutritional yeast
  • 1 teaspoon minced garlic
  • 1 1/4 teaspoon salt
  • 5 cups chopped (and de-stemmed) kale
  • 1/2 tablespoon coconut or olive oil
  • 1/2 teaspoon sea salt
  • 1 to 1 1/2 teaspoons smoked paprika
  • Directions:
    Cut the butternut squash in half length-wise and scoop put the seeds. Season insides with garlic and salt. Place cut end down in a oven dish and add 1/4 cup of water. Bake for 45 minutes at 350 degrees or until until soft. Scoop out flesh and set aside. In a blender, combine soaked and drained cashews, almond milk, lemon juice, lemon zest, cooked butternut squash, nutritional yeast, garlic and salt. Blend until smooth and add to cooked pasta (per box instructions). In a pan, saute kale, oil, and salt until slightly wilted. Stir into mac and cheese and garnish with paprika.

    Vegan Dessert Course

    Krrb — Compassion Is Served — Vegan Wedding Food Roundup

    Photo: Maplespice.com

    Double Chocolate Mousse Layer Cake by Maple Spice. You’ve got to try this decadent and ultra-rich dessert!

    Ingredients:

  • 375g plain flour (cake)
  • 300g caster sugar (cake)
  • 1 tsp salt (cake)
  • 2 tsp baking soda (cake)
  • 60g unsweetened cocoa powder (cake)
  • 3 tsp vanilla extract (cake)
  • 160ml vegetable oil (cake)
  • 2 Tbsp vinegar (cake)
  • 480ml cold water (cake)
  • 300g dark vegan chocolate (mousse)
  • 1 1/2 tsp vanilla extract (mousse)
  • 3 Tbsp icing sugar (mousse)
  • 300ml soya whipping cream, in a carton, chilled (mousse)
  • 3 Tbsp Kahlua, yup, in my child’s cake….oh the shame! (mousse)
  • 200g dark vegan chocolate (ganache)
  • 170 ml soy or oat cream (ganache)
  • 20g extra virgin coconut oil, in the solid state, or a vegetable fat like trex (ganache)
  • 2 tsp kahlua (ganache)
  • Directions:
    Combine all dry cake ingredients into a bowl. Separately combine all wet ingredients. Make a well in the dry ingredients and add in the wet ingredients while whisking. Pour mixture into a lined high-sided non-stick pan with a removable bottom and bake at 350 degrees for 1 hour. Let cool. If necessary, slice the top if it is uneven and slice the remaining piece into thirds. For the mousse, melt the chocolate and cool until it at room-temperature. Whisk in the whipping cream quickly to prevent the chocolate from seizing. Next, whisk in the remaining mousse ingredients. In a lined pan, start to assemble your cake. Alternate between slices of cake and half portions of mousse. Place fully assembled cake in fridge to set for three hours. For the ganache, heat up the cream and oil until it starts to simmer. Add in chopped chocolate and whisk until glossy. Add in the rest of the ganache ingredients and leave it out to slightly cool. Pour ganache over cooled cake until cake is covered evenly. Garnish with chocolate curls.

    Let me know what you think of this menu! Will you be serving vegan options at your wedding?