PLANT-FORWARD · DEVON · EXETER
Vegan & Vegetarian Wedding Catering in Devon
Sharing bowls & platters ideal for sharing.
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Vegetarian & vegan plant based banquets
How it works
- Choose 6 items divided between the mains and sides dishes
- These items can also be chosen as a one-off main course
- 30 people minimum
- Let us know if you are vegan: most items can be adapted if needed
-
Chilli and rosemary aubergine parcels, with smashed chickpeas, potato and tahini -
Broad bean, wild leeks and sorrel cheesecake -
Halloumi, courgette & mint fritters with wilted chard and a coconut and lemon broth -
Layered filo pie with roast spiced cauliflower, mash & carrot purée -
Enoki mushroom & chestnut gyoza with teriyaki -
Curried oven roasted cauliflower & puy lentil tabbouleh -
Fragrant wild rice salad with soy & ginger dressing -
Golden beetroot salad with toasted hazelnuts and homemade labneh cheese
Mains
- Roast sweet dumpling with mushroom & kale stuffing
- Chilli and rosemary aubergine parcels, with smashed chickpeas, potato and tahini
- Broad bean, wild leeks and sorrel cheesecake
- Pea pesto asparagus tart with soft hens egg
- Smoked tomato, mozzarella & black olive bruschetta with truffle salt
- Summer vegetable, Vulscombe cheese frittata
- Tenderstem broccoli risotto with Beenleigh Blue cheese ice cream
- Fennel soda bread, heritage tomato and nettle pesto
- Sweetcorn polenta with sheep's cheese, pickles and watercress
- Braised fennel tart with Culsworthy cheese
- Smoked pea filled courgette flowers with saffron aioli
- Wild garlic & herb risotto fritters with leek fricassée
- Wood mushroom filled with Jerusalem artichoke, pearl barley risotto
- Porcini mushroom filled tofu with miso & ginger
- Romanesco fungus fritters with mustard & chive yoghurt
- Samphire red onion potato fritter, with verbena curd
- Spinach and feta meatless balls with a lemon and pepper sauce
- Sesame seed tempeh fritters with a porcini sauce
- Japanese tofu balls with a ginger sauce and soy bean casserole
- Falafels rolled in dukkah with Moroccan couscous pearls
- Halloumi, courgette & mint fritters with wilted chard and a coconut and lemon broth
- Tomato and basil dumplings, white beans, olives and tenderstem broccoli
- Wood fired tomato focaccia bread with pickled vegetables
- Tempeh with a maple & orange glaze, bok choi, soba noodles
- Layered filo pie with roast spiced cauliflower, mash & carrot purée
- Spiced chana masala with brown chickpeas, tamarind & kale
- Chanterelle mushroom, dulse seaweed & cobnut pesto tart
- Seeded lentil & quinoa falafel with tahini lemon sauce
- Asparagus & cashew cream pie with fig & apple compote
- Enoki mushroom & chestnut gyoza with teriyaki
- Malaysian spiced sorrel & leek potato dumpling, with a roast squash and lime sauce
- Oven baked squash gnocchi with sundried tomato, fennel & spinach pistou
- Aubergine involtini with creamy spinach stuffing, roast tomato & olive sauce
- Beetroot & goats cheese fritters with blackened garlic & Russian kale
- Vegetable ribbons, bean sprouts and sunflower seeds tossed with ginger miso dressing, wasabi sprinkles
- Salsify, carrot and mushroom stew with cider tarragon cream and creamed Applewoods
- Yellow lentil & halloumi aubergine parcels with coconut laksa
- Baby fennel tagine with couscous pearls & preserved lemons
Salads & sides
- Picked ceps with lemon, land cress and Culsworthy cheese
- Pink fir potato salad with wild garlic and truffle mayonnaise
- Charred fig & rocket salad with lemon tofu, feta
- Roasted pear, Stilton and walnut salad with warm potatoes
- Organic spelt with watercress pesto, smoked tomato & tenderstem
- Moroccan spiced squash with chickpeas & preserved lemon
- Hazelnut, buckwheat & green salad with lime dressing
- Red med tofu tostada with Murcian salad
- Chargrilled baby gem lettuce, chicory, pea and quails eggs
- Curried oven roasted cauliflower & puy lentil tabbouleh
- Fragrant wild rice salad with soy & ginger dressing
- Seared asparagus with lemon hollandaise, poached hens egg
- Charred summer vegetables with salsa verde, butter beans, piquillo peppers
- Miso charred aubergines with honey yoghurt and toasted seeds
- Home sprout salad with Lippet beans and cashew hummus
- Sweet & sour aubergines
- Tuscan cavolo nero with chickpea & butternut tahini dressing
- Smoked tofu katsu curry vermicelli noodles
- Mee goreng (Thai noodle salad)
- Organic spelt salad with spring onions and minted pea pesto
- Braised puy lentil salad with roasted summer vegetables and toasted seeds
- Quinoa salad with Moroccan spices and oven roasted smoked chickpeas
- Golden beetroot salad with toasted hazelnuts and homemade labneh cheese
- Buckwheat noodle salad with teriyaki braised kale and green lentils
- Roasted butternut salad cooked in Malaysian spices, served warm
- Oven roasted potatoes tossed in wild garlic & hazelnut pesto
- Warm couscous salad with sea beet, hens eggs & lemon tartare dressing
- Grilled courgette salad with fennel, apricots, almonds and feta
- Puy lentil & fennel, summer bean, crème fraîche mint dressing
- Pak choi with ginger, fennel, miso & sesame dressing
PLEASE NOTE
We typically take bookings from 30 guests upwards. Every menu is fully customisable to suit your specific tastes and dietary requirements.
WHAT TO ASK
Vegan and vegetarian wedding catering in Devon
Plant-forward isn't a side menu for us. It's how we cook every day, with 95% locally sourced produce from Devon, Cornwall and Somerset. Whether your wedding is fully vegan, fully vegetarian, or a mixed table where some guests prefer plants, we build the menu around what your day looks like, including the venue, the season, and your guest count.
- Do you offer fully vegan wedding menus, or just a vegan option?
- Both. We run dedicated vegan wedding catering as a first-class menu line, not a single-dish accommodation. Every course, from canapés and sharing centrepieces to sides and desserts, has a vegan version we love serving. If your wedding is fully vegan we'll build the entire menu plant-based; if it's mixed, we'll make sure every guest at the table has a plate that matches the rest of the room.
- Where do you cater vegan and vegetarian weddings across Devon?
- Across Devon, Exeter, the South Hams, the Exe Valley, the Jurassic Coast, Dartmoor, and into Cornwall and Somerset. If your venue sits within roughly an hour of Exeter, we'll usually be there. Most of our vegan and vegetarian wedding catering bookings are in Exeter and the surrounding South Hams.
- Are your vegan menus also gluten-free, dairy-free or allergen-aware?
- Yes. Gluten-free, dairy-free, nut-free and broader allergen awareness are standard, not optional. Plant-forward cooking already drops most of the common allergens by default; the rest we adjust around your guest list. Send us the dietary requirements when you book and we'll build the menu around them.
- What's the minimum guest count for a vegan wedding?
- Same as our other formats: from 30 guests upwards for sit-down weddings, with no upper limit. For canapés, grazing and BBQ formats we're flexible on smaller numbers. Send your date, venue and rough headcount and we'll quote what makes sense.
READY WHEN YOU ARE
Tell us about your day. We'll build the menu around it.
We cook this menu at wedding venues across the South West, including wedding catering in Exeter, Cornwall and Somerset, with 95% locally sourced, sustainable produce.