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

Cocktail Hour


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 #3

  • Pineapple “Shrimp” Bowls

  • Hearts of Palm “Ceviche” with Avocado-Citrus Drizzle

  • Braised Jackfruit Taquitos

  • Bleu “Cheese” Almond Stuffed Baby Portobello Mushrooms

  • Corn Chips with Smoked Chipotle Salsa

Sample menu #2

  • Fried Buffalo Cauliflower fritters

  • Crispy Garlic Zucchini Sticks

  • Moroccan Carrot Salad Wrapped in Lettuce Leaves

  • Mini Chickpea Falafel with Roasted Garlic Tofu Dip

  • Vegetable Pakoras and Samosas with Sweet and Tangy Tamarind Sauce

  • Marinated Grape Tomato & Olive Skewer with Basil & Balsamic Glaze

  • Freshly sliced fruit platter 

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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

Staff or Volunteer Luncheon

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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

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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

Conference or Summit


  • 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


  • 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