We cater small and large scale vegan events from family dinners to weddings and gala affairs. Please find a sample of our menu items which can be fully customized to suit your needs below.

For a quote please send us your name, date of event, number of guests and we will respond as soon as possible.

Please email heather@sporkfoods.com or call us at (323) 512-5544. Thanks so much for thinking of us!


Spork Foods Vegan Menu

Vegan Organic Buffet or Family Style

Stationary Hors D’Oeuvres

cheese plate

  • Baked Brie en Croute with Berry Preserves
  • Spinach Artichoke Heart Dip in a Bread Bowl with Market Vegetable Crudité and Crostini
  • Roasted Red Pepper Pomegranate Dip with Market Vegetable Crudité and Crostini
  • Tomato Bruschetta with Kalamata Olives and Capers
  • White Wine Cheese Fondue with Market Vegetable Crudité and Fresh Bread
  • Fresh Spring Rolls with Sauteed Shiitake Mushrooms and Market Vegetables
  • Assorted Brown Rice Sushi Platter (Including Philadelphia Roll, Glazed Shiitake Roll, Inside Out Vegetable Crunch Roll)
  • Southwest Black Bean and Corn Sliders

Heavy Stationary Hors D’oeuvres

  • Greek Lentil Salad with Herbs and Olives
  • Grilled Corn and Black Bean Salad
  • Potato Salad In a Light Lemon Vinaigrette with Spring Peas and Walnuts
  • Fragrant Tofu Lettuce Cups with Toasted Pine Nuts

Salads

salads

  • Seasonal Greens with Roasted Chickpeas Served with a Creamy Roasted Red Pepper Dressing
  • Chopped Salad with a Roasted Shallot Vinaigrette
  • Caesar Salad with House-made Croutons
  • Fully Loaded Cobb Salad
  • Greek Salad with House-made Tofu Feta
  • Seasonal Greens Salad with Creamy Ranch Dressing
  • Bread and Butter
    • Vegan Rolls with a Whipped Maple Lemon Butter
    • Cornbread Muffins with Chilies and Cheese

Main Dishes

Plated Entree

  • Eggplant Parmesan with Fresh Basil over Angel Hair Pasta Served in a House-made Marinara
  • Barbecue Style Jackfruit
  • Blue Ribbon Chili with Sour Cream and Chives
  • Tofu Crab Cakes with Hearts of Palm with a Remoulade Drizzle
  • Empanadas with Veggie Chorizo and Market Vegetables
  • Porcini Meatballs with a House-made Marinara
  • Portobello Cordon Bleu with a Creamy Cashew Macadamia Cheese
  • Grilled Jackfruit with Rice Noodles In a Tangy Lime Peanut Sauce
  • Truffle Scented Risotto with Sauteed Spinach
  • Vegetable Red Curry with Lemongrass and Coconut Milk
  • Lemon and Herb Fettuccini in a Sage Brown Butter Sauce

Sides

sides

  • Creamy Baked Mac n’ Cheese with a Toasted Breadcrumb Topping
  • Creamy Pistachio Pesto Brown Rice with Cherry Tomatoes
  • Parmesan Orzo Salad with Toasted Pecans and Cranberries
  • Coconut Scented Rice and Peas
  • Roasted Cauliflower with Lemon, Garlic and Red Chili Flakes
  • Grilled Corn with Chipotle Maple Butter
  • Skillet Green Beans with Chestnuts and Pomegranates
  • Grilled Asparagus with a Pine Nut Sauce
  • Buttermilk Ranch Style Mashed Potatoes
  • Cheesy Herb Scalloped Potatoes
  • Roasted Broccoli with a Kalamata Olive Gremolata
  • Zucchini Carpaccio with Currants and Toasted Pine Nuts

Vegan Organic Plated

Plated Entree

cheese plate

  • Almond Encrusted Tofu over a Roasted Garlic and Fennel Puree with Market Vegetables
  • Eggplant Parmesan with Fresh Basil over Angel Hair Pasta Served in a House-made Marinara
  • Fennel, Basil and Pine Nut Tart with a Truffle Aioli Served with Grilled Market Vegetables
  • Kale and Wild Mushroom Wellington
  • Portobello Cordon Bleu with a Creamy Cashew Macadamia Cheese
  • Truffle Scented Risotto with Sauteed Spinach and Market Vegetables
  • White Bean, Chard and Mushroom Phyllo Bundles
  • Brown Rice Croquettes with Scallions Over a Creamy Carrot Puree
  • Crispy Tempeh Piccata with Capers
  • Tofu Ricotta Stuffed Shells
  • Personal Vegetable Pot Pie with a Fluffy Biscuit Topping
  • Brown Rice Croquettes with Scallions Over a Creamy Carrot Puree
  • Tomato Basil Tart with an Almond Ricotta Filling

Vegan Organic Cocktail Party

Tray Passed Hors D’oeuvres

cheese plate

  • Truffle Mac n’ Cheese Cups with a Toasted Breadcrumb Topping
  • Pear, Fig, and Sage Tarts with a Roasted Garlic Aioli
  • Wild Mushroom and Cream Cheese Tartlets
  • Truffle Parmesan Risotto Balls
  • Coconut Crusted Oyster Mushrooms with a Tangy Cocktail Sauce
  • Cuban Black Bean Fritters with a Macadamia Basil Topping
  • Market Vegetables and Endive Filled with an Herb Cashew Cheese
  • Mini Vegetable Empanadas with Dates and Pine Nuts
  • Crispy Spinach Lentil Bites with a Roasted Garlic Aioli
  • Spanakopita with a House-made Tofu Feta
  • Savory Sun-dried Tomato Waffle Triangles with a Pine Nut Herb Spread
  • Spinach and Potato Taquitos with a Fresh Tomatillo Salsa
  • Kale and Onion Pakoras with a Cranberry Ginger Chutney

Vegan Sandwiches or Wraps

  • Seitan and Mushroom French Dip Style with Baby Greens
  • Tempeh Meatball with a Melty Cashew Cheese
  • Eggplant Parmesan with Arugula
  • Tofu Crab Cake with Tartar Sauce with Baby Greens
  • Southwest Black Bean and Corn with Shredded Carrots and Lettuce
  • Jamaican Rum Jerk Tempeh with Fried Plantains and Shredded Lettuce
  • Tempeh Almond Tuna with Shredded Carrots and Cabbage
  • Caesar Salad with Grilled Tofu and House-made Croutons
  • Portobello Cordon Bleu with a Creamy Cashew Macadamia Cheese with Baby Greens

Vegan Dessert

Dessert

cheese plate

  • Personal Apple Turnovers
  • Fresh Berries with Coconut Crème Freshe
  • Sticky Bourbon Pecan Pie Bars
  • Chocolate Peanut Butter Mousse with a Crunchy Topping
  • Vanilla Bean Coconut Rice Pudding
  • Rocky Road Cookie Bars

Lunch Buffet Dessert

cheese plate

  • Peanut Butter Brownie Bites
  • Dark Chocolate Brownie with a Hazelnut Cream
  • Rocky Road Cookie Bars
  • Green Tea Shortbread
  • Zesty Lime Bars with a Toasted Coconut Crust
  • Polvorones (Mexican Wedding Cookies)

Mini Dessert

cheese plate

  • Mini Peanut Butter and Jelly Swirl Cheesecake Bites
  • Mini Vanilla Bean Cheesecake Bites
  • Chocolate Truffles Rolled in Coconut, Toasted Almonds or Powdered Sugar
  • Bird’s Nest Cookies Rolled in Pistachios

Vegan Organic Breakfast

Tofu Scramble Bar

  • Made to order with a variety of vegan filling choices, served with breakfast potatoes, fresh fruit and biscuits

Breakfast Buffet

  • Southwest Tofu Scramble
  • Mediterranean Tofu Scramble
  • Blueberry Tofu Ricotta Pancakes
  • Tropical Granola Parfait with House-made Granola
  • Mediterranean Vegetable Quiche with Sun-dried Tomatoes in a Cornmeal Crust
  • Lemon and Herb Hash Browns
  • Chocolate Banana Hazelnut Muffins
  • Cheddar and Dill Scones
  • Personal Apple Turnovers
  • Chocolate Hazelnut Spread with Fresh Berries and Seasonal Fruit
  • Cornbread Muffins with Chilies and Cheese
  • Herb and Flax Biscuits with a Sun-dried Tomato Butter

Vegan Corporate Hot Lunch Buffet

Entrees

  • Jamaican Rum Jerk Tempeh Skewers
  • Tofu Piccata with Capers over Angel Hair Pasta
  • Blue Ribbon Chili with Sour Cream and Chives
  • Grilled Tofu and Vegetable Satay with Peanut Sauce or Sweet Chili Dipping Sauce
  • Red Vegetable Curry with Lemongrass and Coconut Milk
  • Barbecue Jackfruit Burritos with Shredded Cabbage and a Lime Crema Topping
  • Tempeh Tequila Burritos with Shredded Cabbage and a Lime Crema Topping
  • Grilled Jackfruit and Vegetables with Rice Noodles In a Tangy Lime Peanut Sauce
  • Greek Lentils with Herbs and Olives

Side Dishes

  • Creamy Pistachio Pesto Brown Rice with Cherry Tomatoes
  • Zucchini Carpaccio with Currants and Toasted Pine Nuts
  • Coconut Scented Rice and Peas
  • Warm Cajun Potato Salad with Drunken Raisins
  • Asian Coleslaw with a Black Sesame Vinaigrette
  • Parmesan Orzo Salad with Toasted Pecans and Cranberries
  • Creamy Mac n’ Cheese with a Toasted Breadcrumb Topping
  • Seasonal Greens Salad with Creamy Ranch Dressing or Roasted Shallot Vinaigrette
  • Caesar Salad with House-made Croutons
  • Southwest Salad with Grilled Corn and Black Beans with a Citrus Vinaigrette

*all dishes may change according to season