Vogue Names Vegan Food a Top Wedding Trend of 2017!

If there’s anything we here at One Green Planet love, it’s sharing delicious, plant-based food with our loved ones. So, we are over the moon to hear that the highly influential American fashion and lifestyle magazine, Vogue, has dubbed “vegan food” the en vogue menu choice for weddings in 2017.

Considering that one in ten Millennials now identifies as vegetarian or vegan, we’re not surprised to hear that more and more couples are deciding to choose plant-based menus for their special days.

“Without a doubt, we are seeing more brides and grooms feature vegan options versus vegetarian. The vegan movement is well on the way, and most top restaurants today now offer a vegan menu,” celebrity wedding planner, Colin Cowie, told Vogue. “Vegan used to mean the grilled portobello mushroom; today’s chefs are preparing exquisite and delicious vegan options.”

Whether you want your menu to be high-end and gourmet, or accessible and simple, below, we’ve selected five of our favorite vegan recipes from our Food Monster App that we’d love to eat at a wedding. Let us know what you think of our suggestions!

These Cucumber Hummus Canapés by Charanya Ramakrishnan are clean, simple, and a gluten-free choice for a casual ceremony.

These cuke bites healthy and are going to appeal to most every palate; hummus is a kid-friendly snack, so the little ones at your wedding are going to be overjoyed to see a recognizable and delicious option.

This Sweet Potato Bruschetta by Rebecca Weller is classy, easy to execute, and scrumptious.

You won’t believe the magic that roast sweet potato, fresh basil, and balsamic glaze can create in your mouth until you try it for yourself.

Serve this gorgeous Lemon Mushroom ‘Scallop’ Royale recipe by Trine Rask as a light, elegant main.

Trumpet Royale is a wonderful mushroom to experiment with in the kitchen. They have a mild flavor, tremendous versatility, and even a unique beauty to them. And, as this recipe proves, paired with a creamy lemon sauce, they make a wonderful scallop alternative!

This Roasted Brussels Sprouts and Bursted Cherry Tomato Spaghetti by Kathleen Henry is a crowd pleaser.

This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-burst cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!

Finally, don’t forget the cake. This Mini Pear Vanilla Layer Cake by Kimberly Espinel is refined and beautiful.

These layer cakes are perfect. They’re made from delicate vanilla sponge cake sweetened with notes of pear and covered in a rich cream cheese frosting. These delicate cakes are perfect for weddings, anniversaries, or any special occasion — especially when you dress them up with flowers!

If you’re interested in finding some more decadent and wedding-worthy vegan recipes, then we highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!

Lead image source: Mini Pear Vanilla Layer Cake