Vegan & Vegetarian Menu

All items are subject to seasonal availability.

Minimums may apply, please inquire when ordering.

Appetizers

Wonton cup filled with Asian coleslaw and 5-spice tofu

Hummus stuffed cherry tomatoes

Grilled and roasted vegetable platter

Hearty Spreads: Hummus, baba ganoush, roasted carrot spread, minted pea hummus, olive tapenade, eggplant caponata, bruschetta.
Served with pita, crackers and crusty bread.

Crispy black bean cakes with avocado served on a tortilla chip

vegan catering vegetarian

Fresh Vietnamese salad rolls with tofu
Served with peanut and chili dipping sauce

Grilled zucchini cups with quinoa and sundried tomatoes

Hand-made dolmades (A Mediterranean dish of grape leaves stuffed with seasoned rice)

Tortilla pinwheels with mashed sweet potato, sherried mushrooms, and fresh spinach

Spicy lime and herbed tofu in lettuce cups

Stuffed mushrooms with leeks and sundried tomatoes

Marinated spiced vegetable platter

Lightly pickled and spiced winter vegetables

vegan catering vegetarian

Appetizers

Black bean and butternut squash chili

Three bean cassoulet

French onion soup

Stuffed Portobello mushrooms

Ratatouille

South African vegetable curry, with garbanzo beans

Tofu sloppy Joe’s

Latin spiced tofu tacos

Wild mushroom and vegetable ragu

Pastitsio, made with vegetables and Greek seasonings

Bulgogi Tofu – A Korean style barbecue

Mushroom and bean “meatballs” with spaghetti squash

Paella with Field Roast sausages

Jambalaya with Field Roast sausage

Quinoa with moroccan winter squash and carrot stew

Mexican stuffed peppers with green chiles, corn, and hominy

Butternut squash and lentil tangine

vegan catering vegetarian

Grilled corn salad with bell peppers & thinly sliced radish

Full Meals

Taco Bar

Latin rubbed tofu and Cumin roasted butternut squash
Served with:
Corn tortillas, shredded lettuce, pico de gallo, guacamole, Hothothot salsa and mild green salsa
Mexican rice
Black beans

Hawaiian Luau

Vegetable stir fry with huli huli marinated tofu
Sticky coconut rice
Baby bok choy, sautéed with ginger, soy and a touch of sesame oil

Italian Feast

Wild mushroom and vegetable ragu
Olive oil smashed new red potatoes
Roasted asparagus
Fresh baguette served with eggplant caponata

Desserts


Asian pear tart with toasted almond crust and orange ginger glaze

Coconut cardamom rice pudding

Coconut lime cookies

Double dark chocolate coconut macaroon tart