Vegan Wedding Menu

August 6, 2012 at 6:25 am Leave a comment

Savor the flavors of fresh fruits and vegetables at your wedding reception with a unique menu composed entirely of vegan selections. Vegan menus contain one-hundred percent plant-based dishes comprised from ingredients made with spices, fresh fruits and vegetables. Plus, save money on your wedding budget as meat dishes often cost quite more than vegan fare. With endless combinations to choose from, select from a variety of vegan favorites from around the world or mix and match your favorites. Read on for some great vegan menu ideas.


Your guests will say “Namaste” to your wedding reception menu filled with delicacies from India.  Known for spiciness, Indian food seasonings include turmeric, coriander, cumin, mustard seeds, tamarind, cinnamon, cardamom and cayenne peppers. For appetizers, start with chola tiki (spicy chickpea patties) or asparagus with ginger. Introduce a soup course of yellow dal or vegetable lentil soup using ripe tomatoes, fresh green beans, celery and carrots. Main course options include chana masala (garbanzo bean curry), masala dosa (crepes filled with spicy potato filling), or aloo baigan ( eggplant and potatoes). Select side dishes such as rice kichdi, mint raita (minty yogurt), sukhi arbi (spicy sweet potatoes) or kacche kele ki chaat (fried bananas). At dessert, tickle taste buds with boondi ladoo (deep-fried cardomon balls) or gulab jamin (donut holes soaked in syrup) and serve with steaming hot cups of chai tea or cold mango lassi drinks.


Fill the air with the essence of amore, (Italian for love) with a vegan menu of Italian favorites. Common herbs and spices used in Italian foods include: garlic, basil, thyme, rosemary, sage, marjoram, sea salt, anise seeds, Italian parsley, nutmeg and oregano. Begin dinner service with a selection of appetizers such as slow-roasted bruschetta with cherry tomatoes, focaccia with sun-dried tomatoes, herbed olives and mushrooms marinated in tarragon. Serve a traditional vegan Italian wedding soup or a hearty minestrone soup and classic Caesar salad or antipasto. For the main course, provide several options from fettuccine alfredo, lemon thyme gnocchi, spinach lasagna, marinara sauce with pasta to vegan eggplant parmesan. Side dish possibilities include wild mushroom risotto, Italian kale, artichoke-stuffed Portobello mushrooms, cavatelli and broccoli or polenta. Serve vegan versions of tiramisu, pistachio panna cotta with rose syrup and poached pears, chocolate-dipped strawberries, Italian fig cookies or gelato. End the wedding reception dinner service with caffe (expresso) with crema, an Italian dessert wine, almond liqueur or aperitif.


Your wedding reception will be a true “fiesta” with flavors of the southwest influenced by the cuisine of Mexico and the southwestern region of the United States. Popular Southwest flavors include ancho chiles, jalopenos, cumin, cilantro, coriander, cinnamon, onion and garlic powder. Offer your reception guests plates of fried plantains and unlimited access to tortilla chips featuring a wide variety of hot to mild salsas with guacamole. For the first course, serve piping hot bowls of vegan tortilla soup, pozole or cold salad with lime juice and olive oil dressing. Introduce the main course by offering options such as enchiladas with mole sauce, fideo with green chiles, black bean mango empanadas, blue corn tamales or chipotle veggie fajitas. Side dishes for a southwest reception dinner include borracho beans, rice, homemade flour or corn tortillas and nopales tiernos (a spicy cactus dish). Offer your guests vegan versions of Mexican wedding cookies or coconut flan with cinnamon and serve strong coffee or margaritas with dessert.

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