Delectable ideas for a vegan wedding menu

30 Apr 2018

Cater for your vegan guests or embrace veganism wholeheartedly with your wedding menu with these delicious ideas

Raw chef Niki Webster, founder of RebelRecipes.com, shares her top vegan ideas for a wedding breakfast - all of which you can create at home.

Starters

Spring Green Pea & Asparagus Risotto & Arancici Balls

Fresh and tasty pea, asparagus and mint risotto. Delicate and fresh flavours perfect for a delicious starter. Serve with a sprinkle of cashew Parmesan and lightly dressed leaves. 

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Ingredients

Risotto ingredients:

  • 250g aborio rice washed
  • 1 tbsp olive oil
  • 2 onions chopped roughly
  • 4 cloves garlic sliced
  • 3 tbsp white wine – I used flat processco
  • 4 cups veg stock
  • 1 small preserved lemon chopped finely (optional)
  • 4 tbsp nutritional yeast
  • Juice 1/2 lemon
  • 1 tsp sea salt
  • Lots of black pepper
  • 1 tsp tamari
  • 3 cups frozen peas
  • 1 tbsp olive oil
  • Big handful fresh mint chopped roughly

To cook the veg:

  • 1 courgette chopped finely
  • Big handful asparagus sliced in half or quarter lengthways
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • Twist black pepper

Toppings:

  • Cashew parmesan
  • Toasted sunflower seeds
  • Drizzle of olive oil
  • Sprinkle of sea salt

To make the arancini:

  • 1 cup breadcrumbs – I like to use a few days old sourdough or rye. Just break up a little and add to your food processor and blitz until you get a fine crumb.
  • 3 tbsp nutritional yeast
  • 1 tbsp sesame seeds – I used black
  • Big pinch of chilli flakes
  • 1 tsp sea salt
  • 1 tbsp olive oil

For the dip:

  • 3 tbsp coconut yoghurt
  • 2 tbsp shredded fresh mint
  • 1 tbsp capers
  • Squeeze of lemon
  • Big pinch of sea salt
  • Drizzle of olive oil

Method

To make the risotto:

  1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.
  2. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.
  3. Add the preserved lemon. Add 1 cup at a time of stock at a time until all the liquid is absorbed.
  4. Fry the courgette in a little oil until its soft and browning.
  5. When the rice is nearly the consistency you like it add in the lemon juice, nutritional yeast, salt and pepper, peas, courgette and olive oil and stir well.
  6. You can eat at this stage but I recommend (if you want a super gooey, soft and comforting risotto) turn off the heat and pop the lid on and let it sit for 10 -15 minutes while you cook the asparagus .
  7. Add the asparagus to a frying pan with a little oil and allow to char a little on all sides.
  8. Stir in the mint then top with the asparagus, lots of cashew parmesan, a drizzle of olive oil and toasted seeds.

To make the arancini:

  1. Scoop up and squish a small amount of the risotto together in your hands then roll the into balls – not too big or they may break up. Place the balls on a plate ready for rolling.
  2. Add the breadcrumbs, sesame seeds, nutritional yeast, salt and chilli flakes to a bowl. Mix to combine thoroughly.
  3. Add individual balls to the mix and roll around to coat. Repeat.
  4. Add the olive oil to a large flat bottom frying pan and then add the balls. Fry on a low to medium heat for a few minutes on each side until crispy. You may need to do this in batches, if so add a little more oil if needed.
  5. Remove from the pan and place on a large baking tray.
  6. Bake for 10 minutes on gas mark 4.

To make the mint dip:

  1. Mix everything in a small bowl

Roast Purple Sweet Potato and Cauliflower Soup

This rich and deep purple sweet potato and cauliflower soup is a show-stopper. 

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Ingredients

For the soup:

  • 2 purple sweet potatoes washed and chopped (slice a few thin slices to make crisps)
  • 1 head of cauliflower chopped – including the leaves
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • 1 onion roughly chopped
  • 2 tbsp olive oil
  • 3 cloves of garlic sliced
  • Organic veg stock in 1.5 pints boiling water

Toppings:

  • Gomashio

Directions

To make the soup:

  1. Pre heat your oven to gas mark 5 (190c).
  2. Add the chopped and sliced potatoes, cauliflower florets and leaves to a roasting tray then toss to coat them in olive oil, salt and pepper. Roast for approximately 35-40 minutes until crispy. Set aside.
  3. Add the onion to a large saucepan with the oil and cook on a medium heat until the onions are soft. Add in the garlic and cook for a further 30 seconds then add the roast veg (reserve a few cauliflower florets for garnish).
  4. Fry for 2-3 minutes then add the veg stock. Blitz the soup with a food processor or hand blender until smooth and creamy. Simmer for 10 minutes, then add salt and pepper to taste.
  5. Great topped with a a few pieces of roast cauliflower, sweet potato crisps and gomashio

 

Mains

Smoky roast cauliflower on creamy cauliflower & garlic mash

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A celebration of cauliflower; meaty cauliflower steaks served on a creamy and smoky cauliflower and garlic mash. 

Ingredients

  • 1 large cauliflower
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp chipotle chilli flakes
  • 1 bulb smoked garlic - or standard if you can't get it
  • Juice of half a lemon
  • 5 tbsp almond milk
  • 2 tbsp olive oil
  • 1/2 cup sunflower seeds 

To serve:

  • Cherry tomatoes
  • Sunflower seeds
  • Flatbread 

Method

  1. Cut cauliflower in half and cut one half up into florets. Cut the other half into thick steaks.
  2. Add to a large roasting pan with thf oil, salt, chilli and whole garlic.
  3. Roast for 20 minutes them check on the garlic - remove when it's soft and oozing a little. Continue to roast the cauliflower for 35-40 miniutes until the cauliflower is cooked and golden brown. Remove from the oven.

To make the cauliflower mash:

  1. Toast the sunflower seeds in a dry pan until slightly toasted (be careful not to burn) - set aside.
  2. Add the roast cauliflower florets, half the sunflower seed, lemon juice, salt, almond milk, olive oil and the roasted smoked garlic to a food processor. Blitz until you get a creamy mash. 

To serve:

  • Add the mash to a large serving plate, top with the roast cauliflower steaks, sunflower seeds and cherry tomatoes.
  • Serve with warm flatbreads 

Seasonal Vegetable Risotto with Tender-stem and Toasted Hazelnuts 

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Beautiful seasonal vegetable risotto celebrating the best British produce. Indulgently 'cheesy' and delicious topped with peppery rocket and toasted hazelnuts.  

Ingredients

Risotto ingredients:

  • 200g aborio rice
  • 2 tbsp olive oil
  • 1 onion chopped roughly
  • 4 cloves of garlic, sliced
  • 3 tbsp white wine
  • 2 pints organic tomato/veg stock
  • 2 plum tomotoes chopped
  • 75g string beans
  • Half a courgette, chopped
  • 4 tbsp nutritional yeast
  • Juice of half a lemon
  • 1 tsp Himalayan salt
  • Lots of black pepper
  • 1 tsp soy sauce
  • 1 tsp olive oil
  • Handful rocket
  • 3 tbsp toasted hazelnuts

To make the tenderstem broccoli:

  • 125g tenderstem broccoli
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • A twist of black pepper

Method

To make the risotto:

  1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.
  2. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.
  3. Add 2 ladles full of stock at a time until all the liquid is absorbed. Add the chopped tomatoes, string beans and courgette.
  4. When the rice is nearly the consistency you like it add in the lemon juice, nutritional yeast, salt and pepper and stir well.
  5. You can eat at this stage or if you want a super gooey, soft and comforting risotto turn off the heat and pop the lid on and let it sit for 10-15 minutes while you make the stir fried broccoli.

To make the tenderstem broccoli:

  • Add the oil to a medium frying pan, add the tenderstem and fry for a few minutes until firm but tender.
  • Season well.

Desserts

Chocolate Ganache Tart (vegan and gluten free)

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Rich and decedent chocolate ganache tart. A super creamy coconut and chocolate ganache filling complemented perfectly by the nutty chocolate crust. 

Ingredients

Topping ingredients:

  • 250 ml organic coconut cream
  • 2 tbsp organic coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla powder or essence – or 2 tbsp orange essence for a choc orange version
  • 100g bar vegan chocolate – I used Ombar 72%
  • 1 tbsp raw cacao

Base ingredients:

  • 2 cups organic walnuts
  • 10 large medjool dates
  • 2 tbsp raw cacao
  • 2 tbsp buckwheat groats
  • Pinch sea salt

Method

  1. Firstly break up the chocolate and add to a large bowl.
  2. Heat the coconut cream, coconut oil, maple syrup and vanilla in a saucepan until just before boiling. Stir constantly.
  3. Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
  4. Fold in the raw cacao and stir gently so that everything is combined. Pop in the fridge while you make the base.

For the base:

  1. To make the base, blitz the walnuts in your food processor until you get a crumb-like consistency. Add in the dates, cacao, buckwheat, and salt and blend again until everything combines. The mix should stick together between your fingers.
  2. Add the mixture to your a pie tin. (I used an eight inch loose bottom pie tin greased with some coconut oil). Press down firmly with you hands – press up the sides.
  3. Remove the ganache from the fridge and pour onto the base. Transfer back to your fridge and allow to set from at least 2- 3hrs. Test to see if it’s set.
  4. Serve with blueberries and banana ice cream.

Chocolate Avocado Truffles 

The richest melt in your mouth chocolate truffles. Darkly decadent, you'd never guess they're vegan. 

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Ingredients

  • 1 ripe avocado
  • 80g melted high quality vegan chocolate
  • 2 tbsp melted coconut coconut oil
  • 3 tbsp raw cacao
  • 2 tbsp coconut honey, maple syrup, rice malt syrup
  • Pinch pink salt

Directions

  1. Add the avocado, cacao, sweetener and salt to your food processor or high speed blender. Blitz until smooth and creamy.
  2. Very gently melt the coconut oil and chocolate in a pan then add to the processor. Pulse to combine everything.
  3. Transfer to a bowl and then pop into the fridge for a couple of hrs to firm up so that you can roll them.
  4. Scoop out bite size pieces of the truffle mix and role into balls and then in some more cacao.
  5. Store in the fridge.

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