Hosting a vegan event and need inspiration? Check out our sample menus from real events hosted by our grant recipients!

Sample Menu #1

• Smoked Gouda, “Bacon,” and Spinach Turnovers

• “Chicken” Salad Spinach Wraps

• Almond Ricotta Stuffed Shiitake Mushrooms Topped with Basil-Walnut Pesto

• Tomato-Basil Bruschetta with Balsamic Reduction

• Crostini with Olive Tapenade and Miyoko’s Cheese

• Artichoke Dip with Tortilla Crisps

• Caesar Salad Kabob

Sample Menu #4

• Eggplant Osso Bucco

• Za’tar Spiced Kebabs

• Warm Root Vegetable Salad

• Vietnamese Spring Rolls with Sweet Chili Dipping Sauce

• Brownie Bites and Cookie Platter

Sample Menu #1

• Local Greens with Orange-Walnut Dressing

• Veggie Chili over Brown Rice

• Polenta Triangles

• Sweet Potato Lasagna

• Warm Apple Crisp

Sample Menu #2

• Baby Arugula and Golden Beet Salad

• Creamy Potato Salad

• “Chicken” Salad Wraps

• Caponata Wraps with Roasted Eggplant, Red Peppers, Tomato and Zucchini

• “Bacon” and Sweet Potato Sandwiches

• Assorted Vegan Cupcakes

Sample Menu #3

• Ginger Lemongrass Tofu Sandwiches with Sriracha “Mayo”

• Falafel Skewers

• Sweet and Spicy Popcorn “Chicken”

• BBQ Pulled Jackfruit Tacos with Coleslaw

• Nacho Bar with Creamy Queso, Salsa, Olives, Guacamole, Jalapenos

  
  

Sample Menu #4

• Assorted Veggie Sushi Rolls: Cucumber and Avocado, Roasted Red Pepper and Shiitake Mushroom

• Crispy Veggie Spring Rolls with Sweet and Spicy Dipping Sauces

• Sesame Tofu Lettuce Wraps

Sample Menu #1

• Winter Harvest Vegetable Chowder

• Roasted Acorn Squash with Creamy Polenta

• Vegetable Ratatouille

• Raspberry White Chocolate Bread Pudding
  
  

Sample Menu #2

• Marinated Artichoke and Coucous Salad

• Butternut Squash Ravioli with Wild Mushrooms and Crispy Kale

• Pan Fried Zucchini Cakes with White Bean Puree and Asparagus

• Lemon Meringue Tartlets

Breakfast

• Bagels with Hummus, Assorted Jams, “Butter,” Sliced Tomato, Cucumber, and Capers

• Fresh Fruit Platter

• Coffee and Tea Service with Soy and Almond milk

 Hors d' Oeuvres

• Fresh Spring Rolls with Cucumber, Mango, Mint, and Cilantro, Served with Spicy Peanut Sauce

• Grilled Vegetable Platter with Seasonal Vegetables and Homemade Hummus

• Tomato Bruschetta with Diced Tomatoes and Basil and Balsamic Vinaigrette, Served on a Garlic Crostini

 Luncheon

• Roasted Portobello Mushroom with Pesto, Balsamic and Pickled Red Onions, Cherry Tomatoes, and Mixed Greens Served on Focaccia

• Homemade Farro Salad with Kale, Pomegranate, and Maple Vinaigrette

• Greek Salad with Kalamata Olives, Tomatoes, Cucumber, and Vinaigrette

• Assorted Grain Breads and Rolls

• Fresh Fruit Platter

• Assorted Vegan Cookies