Vegan Peasant Catering

You can specify the level of service best suited to your event. We can arrange plate, glass and cutlery hire, with candles and flowers if you’d like, and would be happy to discuss any more specific venue-dressing instructions you may have.

Whenever possible, Vegan Peasant Catering sources organic, fair trade, seasonal and local ingredients. We pride ourselves on being able to delight your vegetarian, and non-vegetarian friends alike. We cater private parties, corporate functions and grand celebrations.

Thank you so much, a great evening, the food was superb. Donna is now wondering how we can ever go out and eat again. Whatever you do, we want more of it. - Gavin

Spinach and roasted cashew tartlets

Provencal zucchini and sweet red onion pasties

Sun blush tomato and olive bruschetta

Cajun spiced tortilla cones with broad bean and garlic pate

Mini Veggie burger and tomato chutney

Spicy wada with pickled mango and lime on pepper papads

Ruby red gazpacho shots

Gazpacho verde shots

Roasted artichoke and parsley tartlets

Zeytun parvardeh rolled with nan-e lavash

Asparagus and dill mousse with charred red pepper on crostini

Roasted aubergine caviar with sweet lemon zest in a filo cup

Satay tofu skewers with coriander and scallion peanut butter

Sticky rice cakes with umboshi and toasted sesame seed on a lotus root crisp

Seasalt and rosemary puff twists with smoked paprika mayo

Mini corn cobs with smoked sea salt and olive oil

Rice paper spring rolls with ginger miso

California rolls and futomaki with wasabi and chilli

Golden filo spring rolls with sweet chilly jelly

Sauté wild mushroom and spinach with oregano and cherry tomato concasse over gnocchi, finished with curly endive and basil oil.

Balsamic glaze roasted beetroots, red onion, carrots and toasted walnut over bulgur wheat salad finished with warmed horseradish sauce and parsley

Saffron risotto, wine glazed shallot and mange tout finished with shredded radicchio and snipped chive

Artichoke hearts, red pepper and broad beans over olive oil dressed linguini with fried garlic shards and crispy basil leaf

Seasonal squash, squeaky beans and carrot in coconut masala sauce with coriander leaf over steamed wholegrain basmati

Tandoori marinated tofu and roasted pepper skewers over steamed basmati rice with a cucumber & tandoori spiced raita

Seasonal potato salad

Mixed leaves

Avocado, cherry plum tomato and lime

Spinach, oranges, walnuts and tarragon dressed with citrus oil

Vegetable ribbons, bean sprouts and sunflower seed tossed with ginger miso dressing and sprinkles

Celeriac, onion and savoy slaw with maille mustard and cider vinegar dressing finished with snipped chive

Sweet bites

Medjool dates with cashew cream

Maple baked fig tartini

Chocolate mini cupcakes

Chocolate cups with vanilla flecked cream

Fresh fruit bamboo skewers with iced mint“soy”yogurt

Sugared filo cones with Fruit salad and nut crème fraiche