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Vegetarian Wedding Menu

Much to the dismay of my traditional parents, I would like to serve only vegetarian food at my wedding. I would like to develop a menu of fancy, non-tofu foods. So far, we were thinking risotto, ravioli, quiche.... possibly a Mediterranean type theme...

Does anyone have any suggestions for a menu that won't offend the meat and potatoes crowd?

Thank you.

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  1. Cold: Lots of salad variations. Can/do you eat shrimp? If so, mini shrimp cocktails are good as are shrimp platters, Veggie platters with dip, summer rolls.

    Hot: Anything pasta, Vegetable Medly (Red/Green/Yellow peppers, Onion, Mushrooms, Cherry Tomato's, Zucchini, Yellow Squash) or any other combo you might want, Creamed Spinach, Au Gratin Potatoes.

    5 Replies
    1. re: boyzoma

      thank you boyzoma, but we are going to do strictly vegetarian, so no shrimp or fish of any kind. What would I pair the creamed spinach and au gratin potatoes with?

      1. re: PotatoPuff

        The creamed spinach could be a side with the quiche. Au gratin could also be paired with possible a braised cauliflower and a Waldorf salad or a spinach salad. Either work very well as an accompaniment to just about anything on your menu.

        You might also find some good ideas here for more salad ideas:
        http://chowhound.chow.com/topics/697593

        You could also do some sort of rice stuffed peppers. I'm just trying to think of some of the not every-day-make at home ideas.

        You can find some good vegetarian ideas here as well:
        http://search.chow.com/search?query=v...

        Good luck with the wedding. Be sure to let us know when it is and how your menu comes out. Congratulations!

        1. re: PotatoPuff

          You could do grilled or breaded and fried eggplant cutlets along with the spinach and potatoes to evoke a traditional Sunday roast kind of meal. Portobello "steaks" would also work.

          Vegetarian moussaka would also work, as it's quite solid. I simply replace the ground beef of my grandmother's recipe with lentils. Sides of rice pilaf and any veggie with a Mediterranean flair would work.

          Any stuffed pasta is easy for a meatless option.

          Are you planning on offering multiple meal options? If you can, everyone should be able find an option to please them, no matter how much they love steak.

          1. re: precia

            We had a Greek-style vegetarian moussaka with portobellos at our wedding that everyone raved about. I'm still disappointed that I never got to taste it!

            These were our (passed) appetizers):
            Raspberry & Goat Cheese Phyllo Cups
            Spanakopita (Greek Spinach Pies in Phyllo)
            Asparagus Portobello Chevre Quesadillas
            Crostini Toasts Of Marinated Roasted Red Pepper & Capers
            Grilled Cheese Squares

            Our sides were asparagus & a rice-veg pilaf. There's also a Greek spinach and rice mixture that we almost got, but didn't end up with. Our meal was Kosher dairy (I needed butter in the cake and creamer for the coffee) and anyone who does Kosher catering understands how to be meatless. Although you'd have to watch out for fish (which is considered to be dairy).

            Portobellos seem to go over well with a lot of folks. A quinoa salad would give a complete protein. The savory bread pudding below sounds good to me too. I would consider a mushroom-free option as I know many folks who aren't fond of them. What about a savory cheesecake?

        2. re: boyzoma

          i'm not going to be able to figure out a whole meal that works together right now, but i can free associate some dishes from which you can pick and choose.

          i don't know what city you are located in, but here in LA there is a persian restaurant that serves stuffed grape leaves with a stuffing made of a spiced lentil paste instead of the usual oily rice stuffing.
          not only is it more delicious, imho, it holds it's shape better, is easier to eat, and actually delivers some protein.

          this same restaurant serves a specialty rice dish called ADAS POLO. it contains raisons, currants, dates, and lentils, so, therefore is protein complimentary.

          falafal balls as appetizers perhaps?
          with dip of tahini sauce.

          another appetizer:
          steamed or roasted asparagus served with a goat cheese dip.

          a burrata salad with either marinated roast red peppers or sun dried tomatoes.

          as a main dish a savory bread pudding made with gruyere cheese and fancy mushrooms.
          also, most folks would accept a very cheesy version of eggplant parmesan or lasagna.

          if i were in your postition, and lived in a city with a Whole Foods market, i'd take a look in their deli case to get some inspiration.
          also, if you have a favorite vegetarian restaurant, i'd go to them as a possible caterer (in Los Angeles, for me, that restaurant would be NATIVE FOODS).

        3. A few questions. Are you getting the meal catered or making it yourself? How many people will you be inviting? Buffet style or palted? What time of day is your meal going to be? I think of quiche as a more of a daytime type of thing. But here's a few options for menus.

          Mediterranean style - spanikopita, dolmades, feta stuffed filo pastries, hummus, babaganouj, tatziki with pita bread, Greek salad, grilled vegetables, rice pliaf, vegatarian mousakka (with mushrooms as the base)

          Brunch style - assorted quiches, breakfast pastries, fruit salad, spinach and strawberry salad, cheese platter, grilled asparagus

          Elegant style - individual crostini with goat cheese spread, tapenade, and sauteed mushrooms, individual vegetable pot pies, creamed spinach, roast potatoes,

          1 Reply
          1. re: Dcfoodblog

            One of the most elegant sides I have had are petite sauteed mushroom caps. In my opinion you can't go wrong.

          2. Stuffed jumbo shells or manicotti with spinach/cheese filling

            Roasted vegetable platters (squash, tomatoes, carrots, mushrooms, cauliflower, peppers)

            cold vegetable salad platters ~~ example, marinated green beans, corn salad, salad caprese

            artisinal bread basket

            green salad

            cheese and fruit platter

            1. It really depends on the size of your crowd. The ranges of quality choices is inversely correlated to the size of the crowd. Catering food is not the same as restaurant food in terms of range of choice with high quality. For example, a risotto made for a large crowd will be mediocre compared to a risotto prepared for a single table of diners. Not all foods make the translation to catering scale with quality intact. The best are foods that can be held over heat without deterioration (that's a big qualifier) or foods that can be served at room temperature or merely warm. A lot of popular vegetarian chafing dish buffet food (thinking especially of Indian and east Asian buffets) is mediocrity covered up by ample amounts of oil and other fats to disguise the mediocrity.

              1. if you go italian:
                polenta rounds with a white bean or red ragout
                ratatouille
                stuffed artichokes
                butternut squash lasagna
                antipasto
                broccoli al limone
                mozzarella, tomato and basil skewers
                etc etc

                southern:
                chili
                cornbread
                mac'n'cheese
                collard greens
                etc

                mexican
                tortillas (omelettes)
                enchiladas
                tostadas
                mushroom con mole negro
                etc

                and some interesting menus here http://ethicalceremonies.com/2008/02/...

                1 Reply
                1. re: Emme

                  what a FABULOUS list and link, emme!
                  my hat's off to you!