I have a couple of vegan menus from a caterer I ended up not using who couldn't come up with anything on their own. They also couldn't tell me what they charged. I am serving vegan food because I am vegan. Guests will be satisfied by good food period.

The not used menu ideas:

Cocktail hour (base for all menus):

• Plain Hummus, Spicy Hummus & Babaganoush + Pita bread

• Vegetable platter with Follow Your Heart Honey Mustard (doesn’t contain honey) & one more vegetable dressing

• Fruit platter

• Brushetta with tomatoes and balsamic glaze (or another topping if it fits better??)

Menu Idea 1 (Mexican Inspired):

During cocktail hour, add:

• Patatas bravas

• Chips, salsa and avocado hummus

• Black bean flautas

Dinner:

• Caesar Salad (dressing on the side)

• Vegetable Paella

• Black Beans

• Empanadas

Menu Idea 2 (Indian/Nepalese):

During cocktail hour, add:

• Nepalese Vegetable Momo with Chilli Sesame Dipping Sauce

• Crispy portato bhajia with cucumber chutney

• Samosas with cilantro chutney

Dinner:

• Nepali Cucumber Salad

• Chapati bread

• White rice

• Coconut brown rice

• Spinach Saag

• Vegetable Kofta

Menu Idea 3 (Italian) – easy to serve plated or buffet:

During Cocktail hour, add:

• Baked zucchini fries with ranch sauce

• Vegan stuffed cherry tomatoes: http://namelymarly.com/vegan-mozz-stuffed-cherry-tomatoes/

• Risotto cakes (https://vegetarianbacon.wordpress.com/2012/04/24/quinoa-is-super/)

Dinner:

• Italian chopped salad: chickpeas, tomatoes, olives, romaine lettuce, zucchini, red onions, broccoli with Italian dressing

• Rosemary Garlic Potatoes

• Roasted Veggies

• Vegetable Lasagna or Butternut squash ravioli with sauce?

Menu Idea 4 (Moroccan - inspired):

During Cocktail hour, add:

• Roasted Zucchini-Chickpea dip

• Moroccan Cigars

Dinner:

• Moroccan Carrot Salad

• Morcoccan Beet Salad

• Moroccan-style roast potatoes with coriander yogurt (http://www.mamasstyle.com/2013/03/24/moroccan-style-roast-potatoes-with-coriander-yoghurt/)

• Chickpea and Vegetable Tagine

Menu Idea 5 (Asian):

During cocktail hour, add:

• Vietnamese spring rolls

• Steamed red bean bun

• Vegetable Shui Mai

Dinner:

• Chinese Salad with carrots and broccoli slaw, and a rice vinegar/sesame oil/corn oil dressing, topped with sesame seeds and slivered almonds

• Orange Cauliflower

• Vegetable Chow Mein

• White/Brown Rice

• Steamed Broccoli

Menu Idea 6 (Breakfast for dinner):

During cocktail hour:

• Tempeh crabcakes with veganese tartar sauce

• Mini-Bourekas: potato, spinach and mushroom

• Mini-muffin blueberry cornbread

Dinner:

• Hashbrown potatoes

• Chickpea crepes with spinach, mushrooms and onions and a vegan hollandaise

• Asparagus or another seasonal green