At the start of our business, we were asked by the Shakespeare Birthplace Trust to create an entirely vegetarian feast for the visit of The High Commissioner of Pakistan. The menu was amazing with guests diving in and eating every scrap.
We LOVE feeding vegetarians at weddings as it allows Karen’s creativity to ‘let rip’.. and our approach generally is to design the chosen vegetarian option so it ‘complements’ the meat dishes and doesn’t look out of place. We also code up vegetarian place settings so we can seamlessly serve them their food, without making them feel in any way ‘odd’ or ‘different’ and always serve them at the same time as the rest of the table.
A vegetarian Wedding
However, every so often we get asked for an exclusively vegetarian wedding menu for some couple’s wedding catering, and the following is what Karen came up with the other day – and not a nut roast in sight. We think this will be as exciting and appealing to meat eaters as it is to veggies.
Vegetarian Wedding Menu Ideas
CANAPES:
- Cucumber cups with Thai salad
- Griddled halloumi & fresh pineapple salsa
- Herb scones with sage butter & crispy onion
- Mini chickpea burgers with tomato & chilli relish
- Wild & porcini mushroom tartlets
- Roasted sweet red pepper tartlets with basil oil
- Spicy vegetable & mint raita tortilla wraps
- Mediterranean vegetable tortilla cubes
- Quails egg mayonnaise & English cress croustades
- Roquefort cheesecakes with balsamic pears
- Fig & Ricotta with blossom honey
- Parmesan & rosemary shortbreads with sun-dried tomato & basil
- Ricotta & rosemary bread pudding squares
- Corn & spring onion pancakes
- Spiced stuffed potato cakes
STARTER OPTIONS:
We can serve the starter individually plated or some of these would also work fabulously as part of a sharing starter
- Tomato & pomegranate seed salad
- Watercress salad with quail’s eggs, ricotta & mixed seeds
- Pink grapefruit & sumac salad
- Miso vegetables & tian of rice with black sesame dressing
- Tomato & watermelon gazpacho with croutons & coarse salt
- Baby broad bean, roasted garlic, lemon & mint ricotta on toasted sourdough
- Roast tomato & toasted almond galette with lemon dressed leaves
- Membrillo and stilton tart on lemon dressed leaves
- Heritage tomatoes with wasabi mascarpone & pine nuts
- Heritage tomato &burratta with oregano oil
- Puy lentils griddled raddichio& walnuts with Manuka honey
- Griddled baby & yellow courgettes & fennel with saffron crumbs
- Griddled asparagus and hollandaise with quail’s eggs
- Griddled asparagus &romesco sauce with apple balsamic
- Burratta with blood orange, coriander seeds & lavender oil
- Caramelised apple, mixed leaves & herb crouton salad with melted camembert dressing
- English allotment salad with soft lettuce, tomatoes, spring onions, cucumber, beetroot, eggs, radishes.
- Drizzled with homemade tarragon salad cream
- Wild & porcini mushroom & tarragon pate with garlic button mushrooms
Served with baskets of rustic breads, extra virgin olive oil & unsalted butter.
MAIN COURSE:
- Iranian vegetable ‘stew’ with dried lime
- Roast butternut squash and sweet potato with chilli yoghurt and coriander sauce
- Pea & mint croquettes with fresh mint sauce
- Pot barley, lentils & mushrooms with sweet spices
- Aubergine cheesecake with aubergine & red onion relish
- Griddled cauliflower & caramelised red onion cake
- Cauliflower steaks with Zahtar
- Corn cakes with beetroot & apple salad
Smoked aubergine & yoghurt vol au vent with pomegranate seeds - Roasted Mediterranean vegetable & three bean cassoulet with parmesan crumble
- Baked blue cheesecake with pickled red & golden beetroot & honey
- Three cheese & thyme tart with caramelised onions on dressed leaves
- Wild mushroom stroganoff with herb wild rice
- Asparagus, mint & ricotta ravioli
- Tallegio, spinach & soft herb roulade
- Caramelised butternut squash & sage butter ravioli
- Griddled halloumi with lime & caper vinaigrette & a tian of herb couscous
Served with (bowls to each table)
Any one of the following:
- Crushed baby potatoes in their skins with butter & chives
- Baby roast potatoes in rosemary oil
- Baby roast potatoes with caramel &Agen prunes
- Jersey Royals with butter & mint
- Parmesan & thyme oven chips
And any two of the following:
- Baby summer vegetables (Green beans, chantenay carrots, sugar snap peas, garden peas, asparagus tips, spring onion bulbs, broccoli florets) in lemon vinaigrette
- Griddled broccoli & cauliflower in chilli and garlic oil
- Green beans & mange tout with toasted hazelnuts & hazelnut & orange dressing
- Golden & red roasted beetroot with sunflower seeds & maple syrup dressing
- Mango & spiced chickpea salad
- Cauliflower red grape & cheddar salad
- Little gems, spring onions & mint with croutons & French dressing
- Roasted red onion, fennel seeds & basil salad
- Griddled courgettes & rocket in lemon oil
DESSERT OPTIONS:
Any of the following:
Make your own dessert (for each table to share)
- Boards of assorted chocolate brownies,
- Florentines, shortbreads & meringues
- Bowls of strawberries & raspberries
- Bowls of whipped double cream
- Jugs of berry coulis
- Jugs of chocolate sauce
Eton mess (for each table to share)
- A large glass bowl piled high with homemade meringues, whipped double cream fresh raspberries, rose petals &pistacchios. Drizzled with berry coulis
Individual dessert:
Any one of the following:
- Chargrilled stone fruits with lemon geranium water
- Dark chocolate & orange mousse with Florentine
- Elderflower & prosecco jelly with edible flowers
- Tart au citron with fresh raspberries
- Lemon & lime curd pavlova with toasted almonds
- Apricot & rosemary galette with clotted cream
- Lemon &Limoncello syllabub with orange shortbread
- Chocolate brownie with baked vanilla cheesecake & raspberry cream
- Vanilla pannacotta with strawberries & blackcurrant coulis
If you are looking for a wedding caterer who is as enthusiastic about having a vegetarian wedding menu as you are, then look no further than Kemp and Kemp. Get in touch to have a chat about your perfect vegetarian wedding menu.
