Vegan Menu
______________________
______________________
WOpting for a vegan menu certainly doesn't mean going boring. One thing we can guarantee you is we won't make you settle for bland vegetables or a boring pasta dish of sorts. We totally believe that as long as you cook with texture and flavor in mind, vegan dishes can be made to taste so good that even your meat loving friends will love them.
Many of the below listed items can also be adjusted to so as to be
gluten free and or nut free.
GF = Gluten free
Hot and Cold Hors D’oeuvres
Fried Cauliflower Fritter - 2.25
served with a Korean chili sauce
Cheesy Broccoli Fritter - 2.25
with vegan cheddar cheese and served with sriracha vegenaise
Vegan Samosa - 2.25
filled with potato and peas and served with a cilantro and mint chutney (Vgn)
Falafel Ball Cucumber Boat - 2.25
topped with a roasted garlic and lemon tahini sauce (Vgn)
Hearts Of Palm Style Vegan "Crab" Cake - 2.95
fried and served topped with a creamy vegenaise cabbage caper slaw (Vgn)
Thyme and Onion Stuffed Mushrooms - 2.25
with potato, fresh thyme and sherry glazed caramelized red onion,
topped with Swiss cheese and parsley (GF)
(The above stuffed mushrooms can also be made vegan)
Twice Baked Baby Baked Potatoes - 2.55
filled with potato, spinach and artichoke (gf)
Gochujang Marinated and Baked Tofu Lettuce Boat - 2.55
with pickled cucumber, shredded carrot and sriracha vegenaise (Vgn)
Dip And Raw Vegetable Board - 5.25
Two selected dips beautifully presented on a decorative butcher block with an assortment of
raw vegetables and pita chips
Minimum 30 serves
* Sun-dried tomato dip with fresh rosemary and great northern beans
* Roasted butternut squash dip with fresh rosemary and great northern beans
* Chickpea hummus dip with roasted red peppers
_______________________________________________________________________________________________
Salads
Quinoa and Roasted Sweet Potato Salad
with kale, pickled red onion, cherry tomatoes, dried cranberries
and a lemon maple mustard dressing (GF, Vgn)
Mixed Garden Salad
with romaine lettuce and mixed greens, pickled beets, grilled fennel, red potato, cherry tomato
and cucumber and a dill champagne dressing (GF, DF, Vgn)
Brussels Sprout and Kale Salad
with candied walnuts and a lemon mustard dressing (GF, DF, Vgn)
(can be made nut free)
Broccoli and Cauliflower Salad
with raw broccoli and cauliflower, mixed greens, red grapes, dried cranberries, sunflower seeds
and caramelized red onion and an apple cider vegenaise dressing (GF, DF, Vgn)
Pickled Cherry and Farro Salad
with cherry tomato, cucumber, fresh mint and basil, candied walnuts,
mixed greens and a vanilla balsamic dressing (DF, Vgn)
(can be made nut free)
South Western Salad
with garden greens, quinoa, sautéed zucchini, black beans, charred
corn, pickled red onion and a chipotle lime dressing (GF, DF, Vgn)
Greek Couscous Salad
with mixed greens, garbanzo beans, sliced bell peppers, pickled red onion, cucumber, cherry tomatoes,
kalamata olives and a creamy vegnaise lemon dill dressing (DF, Vgn)
_______________________________________________________________________________________________
Main Dishes
Oaxacan Bowl
with roasted sweet potatoes, sauteed bell peppers, red onion and zucchini, black beans
and corn, topped with a chipotle veganaise and a mixed cabbage slaw (Vgn and GF)
(served over a cilantro rice)
Moroccan Chickpea Stew
with diced potato, lentils and dried apricots (Vgn and GF)
(served with maple sweet potato mash)
Crispy Cauliflower Bites
tossed in a sweet orange glaze and topped with spring onion
and sesame seeds (Vgn and GF)
(served over coconut rice)
Coconut Chana Saag
with chickpeas, roasted sweet potato, tomato and kale (Vgn and GF)
(served over cilantro lime rice)
Mexican Lasagna
layered with refried beans, cumin spiced black beans, spinach, roasted tomato,
red and green salsa, corn tortillas and vegan cheese (Vgn and GF)
_______________________________________________________________________________________________
Sandwiches
Hearts Of Palm Wrap (vegan)
with red pepper, tarragon and spinach and a creamy vegan cabbage slaw
Roasted Pablano Jackfruit Wrap (vegan)
with jicama slaw and cilantro lime vegenaise
_______________________________________________________________________________________________
Desserts
Vegan Coconut Arborio Rice Pudding Parfait
with mango puree, pistachios and toasted coconut (GF and Vgn)
Vegan Carrot and Walnut Cupcake
with coconut frosting (Vgn)
Many of the below listed items can also be adjusted to so as to be
gluten free and or nut free.
GF = Gluten free
Hot and Cold Hors D’oeuvres
Fried Cauliflower Fritter - 2.25
served with a Korean chili sauce
Cheesy Broccoli Fritter - 2.25
with vegan cheddar cheese and served with sriracha vegenaise
Vegan Samosa - 2.25
filled with potato and peas and served with a cilantro and mint chutney (Vgn)
Falafel Ball Cucumber Boat - 2.25
topped with a roasted garlic and lemon tahini sauce (Vgn)
Hearts Of Palm Style Vegan "Crab" Cake - 2.95
fried and served topped with a creamy vegenaise cabbage caper slaw (Vgn)
Thyme and Onion Stuffed Mushrooms - 2.25
with potato, fresh thyme and sherry glazed caramelized red onion,
topped with Swiss cheese and parsley (GF)
(The above stuffed mushrooms can also be made vegan)
Twice Baked Baby Baked Potatoes - 2.55
filled with potato, spinach and artichoke (gf)
Gochujang Marinated and Baked Tofu Lettuce Boat - 2.55
with pickled cucumber, shredded carrot and sriracha vegenaise (Vgn)
Dip And Raw Vegetable Board - 5.25
Two selected dips beautifully presented on a decorative butcher block with an assortment of
raw vegetables and pita chips
Minimum 30 serves
* Sun-dried tomato dip with fresh rosemary and great northern beans
* Roasted butternut squash dip with fresh rosemary and great northern beans
* Chickpea hummus dip with roasted red peppers
_______________________________________________________________________________________________
Salads
Quinoa and Roasted Sweet Potato Salad
with kale, pickled red onion, cherry tomatoes, dried cranberries
and a lemon maple mustard dressing (GF, Vgn)
Mixed Garden Salad
with romaine lettuce and mixed greens, pickled beets, grilled fennel, red potato, cherry tomato
and cucumber and a dill champagne dressing (GF, DF, Vgn)
Brussels Sprout and Kale Salad
with candied walnuts and a lemon mustard dressing (GF, DF, Vgn)
(can be made nut free)
Broccoli and Cauliflower Salad
with raw broccoli and cauliflower, mixed greens, red grapes, dried cranberries, sunflower seeds
and caramelized red onion and an apple cider vegenaise dressing (GF, DF, Vgn)
Pickled Cherry and Farro Salad
with cherry tomato, cucumber, fresh mint and basil, candied walnuts,
mixed greens and a vanilla balsamic dressing (DF, Vgn)
(can be made nut free)
South Western Salad
with garden greens, quinoa, sautéed zucchini, black beans, charred
corn, pickled red onion and a chipotle lime dressing (GF, DF, Vgn)
Greek Couscous Salad
with mixed greens, garbanzo beans, sliced bell peppers, pickled red onion, cucumber, cherry tomatoes,
kalamata olives and a creamy vegnaise lemon dill dressing (DF, Vgn)
_______________________________________________________________________________________________
Main Dishes
Oaxacan Bowl
with roasted sweet potatoes, sauteed bell peppers, red onion and zucchini, black beans
and corn, topped with a chipotle veganaise and a mixed cabbage slaw (Vgn and GF)
(served over a cilantro rice)
Moroccan Chickpea Stew
with diced potato, lentils and dried apricots (Vgn and GF)
(served with maple sweet potato mash)
Crispy Cauliflower Bites
tossed in a sweet orange glaze and topped with spring onion
and sesame seeds (Vgn and GF)
(served over coconut rice)
Coconut Chana Saag
with chickpeas, roasted sweet potato, tomato and kale (Vgn and GF)
(served over cilantro lime rice)
Mexican Lasagna
layered with refried beans, cumin spiced black beans, spinach, roasted tomato,
red and green salsa, corn tortillas and vegan cheese (Vgn and GF)
_______________________________________________________________________________________________
Sandwiches
Hearts Of Palm Wrap (vegan)
with red pepper, tarragon and spinach and a creamy vegan cabbage slaw
Roasted Pablano Jackfruit Wrap (vegan)
with jicama slaw and cilantro lime vegenaise
_______________________________________________________________________________________________
Desserts
Vegan Coconut Arborio Rice Pudding Parfait
with mango puree, pistachios and toasted coconut (GF and Vgn)
Vegan Carrot and Walnut Cupcake
with coconut frosting (Vgn)
Kangaroo Kitchen and Catering LLC © 2013-2025