Seattle Vegan Catering
At On Safari Foods, we respect your food choices. That's why we offer 100% plant-based catering menus for your events. We pride ourselves on our creative vegan appetizer, entree and dessert selections. Contact us whether you want a fully vegan menu or simply want to add vegan or vegetarian items of your menu.
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All items are subject to seasonal availability.
Minimums may apply, please inquire when ordering.
*Restrictions apply
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VEGAN APPETIZER SELECTIONS
Wonton cup filled with Asian coleslaw and 5-spice tofu
Hummus stuffed cherry tomatoes
Grilled and roasted vegetable platter
House-made Spreadable Edibles – choice of 2: Hummus, baba ganoush, roasted carrot spread, minted pea hummus, olive tapenade, eggplant caponata, bruschetta; served with pita, crackers and crusty bread.
Crispy black bean cakes with avocado served on a tortilla chip*
Fresh Vietnamese salad rolls with tofu, served with peanut and chili dipping sauce
Mango Summer Roll, a vibrant take on a Vietnamese spring roll, with cucumber, carrot, avocado, beet, mango, Thai basil, and fresh mint, wrapped up with rice noodles, in a rice paper wrapper; served with a miso ginger sauce
Hand-made dolmades (A Mediterranean dish of grape leaves stuffed with seasoned rice)
Tortilla pinwheels with mashed sweet potato, sherried mushrooms, and fresh spinach
Spicy lime and herbed tofu in lettuce cups
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Stuffed mushrooms with leeks and sundried tomatoes*
Marinated spiced vegetable platter
*Must be warmed, assembled, and/or plated on site (additional set up fee may apply).
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VEGAN ENTREE SELECTIONS
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Black bean and butternut squash chili
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Three bean Cassoulet
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French onion soup
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Stuffed Portobello mushrooms
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Ratatouille
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South African vegetable curry, with garbanzo beans
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Tofu sloppy Joe’s
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Latin spiced tofu tacos
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Wild mushroom and vegetable ragu
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Pastitsio, made with vegetables and Greek seasonings
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Mushroom and bean “meatballs” with spaghetti squash
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Paella with Field Roast sausages
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Jambalaya with Field Roast sausage
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Quinoa with Moroccan winter squash and carrot stew
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Mexican stuffed peppers with green chiles, corn, and hominy
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Butternut squash and lentil tagine
FULL VEGAN MEALS
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Taco Bar
Latin rubbed tofu
Cumin roasted butternut squash
Served with:
Corn tortillas
Pico de gallo
Salsa verde
Mexican rice
Black beans
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Hawaiian Luau
Huli Huli marinated tofu
Sticky coconut rice
Baby bok choy, sautéed with ginger, soy and a touch of sesame oil
Taro chips with Maui onion dip
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Italian Feast
Wild mushroom and vegetable ragu
Penne pasta
Roasted asparagus or broccolini
Salad of mixed greens with half dried tomatoes, capers, red onion, and a lemony vinaigrette
Fresh baguette served with eggplant caponata
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"We all eat, and it would be a sad waste of opportunity to eat badly.”
Anna Thomas
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VEGAN DESSERT SELECTIONS
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Coconut cardamom rice pudding
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Coconut lime cookies
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Double dark chocolate coconut macaroon tart
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Pumpkin spice blondies
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Tequila lime cupcakes (full size or mini)
