Eleven Madison Park, the first restaurant in the world to be awarded three Michelin stars for a plant-based menu, recently went back to an omnivore-friendly selection to improve inclusivity and its bottom line. While some people have fully embraced a plant-based diet, many others have dabbled in eating more plants and eating healthier. In the vein of Dry January, some people start off the year eating vegan for the first month, participating in what is now called Veganuary, to reset their system after the indulgence of the holidays.
Regardless of whether or not your event happens in the first month of the year, it’s always good to have at least one or two plant-based options available at your function. This doesn’t mean your food has to be bland to be appealing to everyone. While vegan options eschew meat, poultry, dairy, egg, and seafood, the variety of fruits, vegetables, nuts, seeds, grains, and legumes available offer a smorgasbord of culinary opportunities.
Alternative protein sources like seaweeds, wild rice, tempeh, quinoa, chia seeds, hemp, oats, nutritional yeast, lentils, peas, and beans provide plenty of sustenance. Additionally, jackfruit, tempeh, chickpeas, and mushrooms (particularly portobello and lion’s mane) all provide meaty alternatives with rich flavor and plenty of variation.
When coming up with a vegan-friendly menu, what you might not know are all the ways in which animal products are hidden in foods, particularly processed ones. Castoreum, an anal secretion from beavers (I know, ewwww) is used in some vanilla flavorings. The red coloring in confectioner’s glaze is sometimes made from crushed bugs. Isinglass, also known as fish bladder, sometimes is used to clarify some alcohol like beer, wine, and spirits. Worcestershire sauce contains anchovies. And oleic acid, used in synthetic butters and oils, comes from animal fat.
Hosting an event centered around plant-based food can be easy and incredibly rewarding. Many international cuisines are inherently plant-forward. Think Italian pasta dishes, Thai curries with coconut milk instead of fish sauce, Middle Eastern spreads of hummus, baba ghanoush and falafel, Mexican tacos or Venezuelan arepas. Highlighting fresh produce, as opposed to processed faux foods, allows for nutrient density and rich flavors including rainbow salads and roasted veggie platters. Incorporating “make your own” buffets that allow for customization of tacos, buddha bowls, or baked potatoes allows guests to have full ownership of their plates.
Label everything. Nowadays, there are so many different diets from paleo to keto to vegan to vegetarian to gluten free. This is incredibly helpful to guests who have allergies or strict diets, and saves you the pain of having to remember and rattle off all the ingredients. It also allows you to serve many diets all at once without worrying about budget or food waste.
By focusing on delicious, inventive food and ensuring clear communication about your menu, your Veganuary-friendly event is sure to be a success for herbivores and omnivores alike.
PopUP CleanUP is an event cleaning company offering pre, live, and post event cleanup. We partner with caterers by collecting disposable food wares to trash and offering landfill diversion services for food waste and compostable items.
