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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.

All items are subject to seasonal availability.


Minimums may apply, please inquire when ordering.

*Restrictions apply



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*

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).


Black bean and butternut squash chili

Three bean Cassoulet

Stuffed Portobello mushrooms


South African vegetable curry, with garbanzo beans

Tofu sloppy Joe’s

Latin spiced tofu tacos

Wild mushroom and vegetable ragu

Pastitsio, made with vegetables and Greek seasonings

Mushroom and bean “meatballs” with spaghetti squash

Paella with Field Roast sausages

Jambalaya with Field Roast sausage

Quinoa with Moroccan winter squash and carrot stew

Mexican stuffed peppers with green chiles, corn, and hominy

Butternut squash and lentil tagine


Taco Bar

Latin rubbed tofu

Cumin roasted butternut squash
Served with:
Corn tortillas

Pico de gallo

Salsa verde
Mexican rice
Black beans

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

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

"We all eat, and it would be a sad waste of opportunity to eat badly.”
Anna Thomas


Chocolate hazelnut tart (gf)

Pumpkin spice blondies

Tequila lime cupcakes (full size or mini)

inquire for other options

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