Natural Plant Based Vegan Food

Our aim is to prepare a vegan, natural plant-based cuisine with international flair and fusion flavours. Our chef uses comfort foods with traditional cooking methods, using meat alternatives made of plant-based ingredients like soy, wheat, potato, peas and konjaku, with raw vegetables, nuts and grains for optimum nutrition.

from 12 guests (choice of 8 items) $89.00 each per person including GST

  Please choose a maximum of 8 canapes or 5 canapes and 3 vegan dessert items making up a total of 8 items

Phyllo pastry triangles- filled with spinach and pinenuts, served with a creamy hummus sauce

Vegan Mini Tartlets with Caramelized Onions and Cashew Cheese-crisp pastry shells filled with sweet caramelised onions  and creamy cashew based cheese, topped with microgreens

Vegan sushi Rolls with Avocado, Cucumber and Pickled Ginger-Fresh sushi rolls filled with avocado, cucumber and pickled ginger served with tamari dipping sauce

Mushroom and Truffle Arancini-crispy risotto balls made with wild mushrooms, truffle oil and vegan cheese, served with a light marinara sauce and aioli

Polenta Squares with Sun-Dried Tomato and Basil Pesto- crisp polenta squares topped with a vibrant sun dried tomato tapenade and vegan basil pesto

Sundried tomato and thyme mini scones- made with vegan buttermilk, served with balsamic, caramelised red onions and chives

Warm Cherry Tomato filled with ratatouille- and topped with melted vegan smoked mozzarella

Chilled Vichyssoise (potato and Leek Soup )Shots- chives, Ligurian olive soil, pimento

Grilled Zucchini Rolls with Cashew Ricotta and Herbs- thinly sliced zucchini rolled and filled with creamy cashew ricotta 

Avocado And Wasabi Mousse-smooth avocado mousse with a hint of wasabi piped onto vegan sourdough crouton

Buckwheat pancakes- topped with vegan cream cheese and a beetroot-chilli salsa

Chilled Tomato Gazpacho shots- garnished with green capsicum, red  capsicum and cucumber  

Mini Quinoa And Vegetable Rissoles- served on chiffonade of lettuce, garnished with a tomato salsa 

Vegan Goat Cheese Crostini- topped with balsamic roasted cherries

Sweet Potato and Edamame Mash- served with brown rice miso on Asian spoon

Carrot and caraway cracker- topped with an aubergine & chickpea mousse, drizzled with harissa yoghurt

Mini Vegan Beetroot And Walnut Sliders- small sliders made with a beetroot and walnut patty, served with vegan aioli, arugula and pickled onion on a mini bun

Cucumber Cups with hummus and pomegranate-fresh cucumber rounds filled with creamy hummus, topped with pomegranate seeds and a sprinkle of dukkah spice

Cashew Cheese Stuffed Dates- Medjool dates filled with creamy cashew cheese, topped with crushed nuts

Courgette fritters - served with vegan feta, red onion and watermelon coulis

Roasted Cauliflower Bites with Tahini Drizzle-bitesize roasted cauliflower florets seasoned with spices and herbs, drizzled with a creamy tahini sauce 

Raw vegetable Crudities- baba ghanoush

Marinated Teriyaki Eggplant Skewers-grilled eggplant skewers, marinated in a teriyaki sauce

Dried Fruit, Rosemary And Nut Butter Shortbread- served with roasted chickpeas and candied walnut

Oven baked tofu nuggets-served with sriracha mayo, cranberry and green apple

Vegetable Dumplings- Wonton Style with mushrooms, mint, cilantro, rice noodles, vegetable, creamy peanut sauce

Mini phyllo pastry cases-oven baked with garlic and pepper flavoured soft polenta, served with a cucumber tzatziki dip

Tortilla Roll Ups- with vegan cream cheese, sundried tomato, parsley, and olive and caper tapenade

Mini Spanish Frittata- with mushrooms, pimento, olives, onions, garlic, spring onion, walnut puree, vegan mozzarella

Vegan Halloumi Cheese phyllo bites- spinach artichoke mousse, pear and pecan

Herbed Vegan Mushroom Pate- with red currant jelly, asparagus on baguette croutes

Sweet Potato Rounds with Guacamole and Chilli- Roasted sweet potato rounds topped with zesty guacamole, fresh chilli slices and coriander

We are specialising in cooking for small groups,

6- 10 guests $150.00 per person 

11+ guests $136.00 per person.

We are preparing three course "Vegan Plant Based Sit down luncheons or dinners" at your home or chosen venue.

All 3 course meals include warm artisanal bread, whipped Vegan butter, assorted Vegan canapes, New Orleans Coffee(non-caffeine) and homemade Vegan petit fours.

We cater for any special events like

• cocktail parties
• weddings
• birthdays
• anniversaries
• Mothers Day
• Fathers Day
• and all private functions and events

We cook and cater for you in your own home or chosen venue to match all occasions

• canapes
• stand up finger foods
• substantial bowl foods
• share platters
• grazing platters
• degustation menus
• Champagne Breakfast
• Luncheons/Dinners
• Corporate Functions
• Paella Functions
• Tapas Functions
• German traditional Food Menus
• Plant based Vegan Menus
• Chefs Tasting Menus

We take your allergy and dietary requirements seriously and cater for all dietary requirements

Please note due to the fact that some ingredients from our menus are not available  we will take the liberty of substituting them.

Do you have to entertain and want to impress your guests

or simply hold a special intimate  dinner at your home or chosen venue 

than please  Contact: Professional Chef Catering

0450 912 252 or 0450 544 605

professionalchefcatering@outlook.com

www.professionalchefcatering.com.au

Please choose one Vegan Entrée- First Course.

Vegan truffle Risotto-Creamy arborio rice with wild mushrooms, vegan parmesan and truffle oil.

Grilled Portobello Mushrooms with Balsamic Glaze- Large meaty mushrooms served with a balsamic reduction

Vegan stuffed Zucchini Flowers- Zucchini blossoms filled with cashew vegan ricotta 

Baked gluten Free Corn Tortillas- pico de gallo, baby cos lettuce, sour cream and yoghurt ranch dressing 

Three Vegan Dips- Hummus, beetroot, baba ganoush, toasted Turkish bread

Vegan Eggplant Parmigiana- Layers of roasted eggplant with vegan cheese, marinara sauce and basil

Vegan Gyoza-fennel salad, (raw)sliced fennel, sliced avocado, fresh basil, Dijon mustard & lime dressing

Salt & Pepper Tofu- capsicum, red onion, roasted beets, scallions, edamame, lemon & white miso vinaigrette

Hot Vichyssoise (creamy potato and leek soup)- tarragon and chive croutons

Vegetable Tartare- of vine ripened tomato, red bell pepper, beetroot, Spanish onion, corn kernels, cucumber, shallot, flavoured with  red wine vinegar, served with tapenade

Rice Paper Rolls- marinated tofu, red bell pepper, cucumber, carrot, rice vinegar, soy sauce, peanut dipping sauce

Crispy Fried Wontons- cabbage, mushroom, green onions, garlic, ginger, chilli oil, piquant green olive sauce

Vegan Burrito-curry mashed potatoes, Indian spiced cauliflower, chickpeas, fresh spinach, cilantro, mint

Creamy Cauliflower Risotto- beetroot and toasted walnuts, mushroom gremolata, tempura battered cauliflower rosettes

Spinach And Haloumi Gnocchi- sauteed leafy greens, sun dried tomato and bell pepper sauce

Grilled Vegetable Lasagne- creamy cashew nut sauce,aubergine, broccoli, spinach, vegan mozzarella, baked heirloom tomato sauce, basil rocket pesto

Vegan Ravioli- in a mushroom and pepper berry broth, asparagus, scallions

Vegan Gnocchi with Pesto- Handmade gnocchi tossed in a basil pesto sauce made with pine nuts and nutritional yeast instead of cheese

Quinoa & Roasted Vegetable Salad-Quinoa mixed with roasted seasonal vegetables served with a citrus vinaigrette

Vegetable Spring Rolls- served with watermelon salad and homemade chilli jam

Vegan Lentil & Spinach Loaf-  oven baked with a Thai peanut sauce and roasted rosemary potatoes. 

Dhal, Pumpkin And Vegetable Stew- with grilled corn kernels and saffron rice

Mushroom And Spinach Moussaka- potato mash, English spinach, red bell pepper coulis

Vegan Buckwheat crepes- with potato, lentil  and green pea filling ,coriander chutney

French baked eggs- served with a rich spicy tomato salsa, onion, chilli, cannellini beans, trussed tomatoes, vegan mozzarella and toasted sourdough

Healthy bowl-kale, quinoa, vegan honey, roasted sweet potato mash, asparagus, spinach, topped with vegan haloumi ,cucumber and olives, roasted almonds

Jackfruit Tacos-pulled jackfruit seasoned with spices, served in soft tortillas with avocado, salsa and vegan sour cream

Vegan Sushi Platter- Rolls filled with avocado, cucumber and tofu, pickled ginger and soy sauce

Vegetable and Pearl Barley Casserole- served with herb dumplings

Steamed Couscous- served with Chickpeas, almonds and oven baked root vegetables

Genmai Brown Rice Risotto- served with cauliflower, pine nuts and  Mushrooms

Curry Rice- served with oven baked cauliflower, roasted sesame, baby spinach and creamy artichoke dressing

Oven baked Potato, Vegetable and Jalapeno loaf -served  with mixed leaf salad-shredded radish, cherry tomatoes, fried capers, toasted garlic and sesame dressing

Roasted Vegetable Arancini - with baked pumpkin, shallots, coriander, chilli, garlic, coated in crispy breadcrumbs and a creamy cucumber dressing

Oven Baked Roast Capsicum- filled with rice, fermented cashew cream and almond slivers served with semi dried tomato salsa and watercress

Money Bags-filo pastry filled with edamame, corn kernels, kohlrabi, leek and coconut, served with a  sweet chilli sauce dipping sauce

Oven Roasted Mixed Mushrooms- on a toasted sourdough crouton, served with a pumpkin and olive salad, with basil pesto seasoned with vegan cheese and roasted pine nuts, creamy herb sauce

Brown Rice & Quinoa Bowl- with baked sweet potato, beans, kale slaw, cherry tomatoes, pickled cabbage, turmeric hummus, salad greens, lime & tahini dressing

Asparagus wrapped In Phyllo Pastry- served with roasted yellow tomato and pepper coulis, gratin potatoes

Konyaku Noodle And Tofu Stir Fry- with lemongrass, galangal, coconut milk, chilli paste, Asian cabbage, mushroom and coriander

Roasted Vegetable Strudel- oven baked with sauteed bok choy, spiced coconut chips and ranchero sauce

Vegan Vegtable Salad- with quinoa & wild rice, toasted sunflower seeds, a miso-tahini dressing, accompanied by spelt-sesame crackers

Chickpea and Lentil Rissole- with spinach, tomato, onion, olives, feta, cucumber, grilled capsicum and zucchini tossed with olive and balsamic vinaigrette

Pineapple Cashew Thai salad- with watercress pesto, roasted sweet potatoes, creamy cashew dressing, red onion pickle

Cream of Asparagus Soup- with black olive & walnut pesto and poppy seed biscuits

Black Bean Minestrone Soup-   with barley, chickpeas, celery, carrots and crispy onion bread

Vegan  French  caramelised Onion Soup - flavoured with  thyme, gratinated with soft, gooey and stretchy vegan Mozzarella Cheese on toasted vegan baguette

Vegan Quiche-combination of spinach, mushroom and leek  with creamy tofu and soymilk filling

Shepherd's Lentil And Potato Pie-gluten free, dairy free and meat free vegan style Shepherd's Lentil and potato pie

Please choose one Vegan Main Course

Vegan Black Bean And Sweet Corn Stew- served with mushrooms, spinach and vegan mashed potato in a delicate maple-mustard sauce.

Cauliflower Steak with Chimichurri-a thick cut roasted cauliflower steak served with a vibrant chimichurri sauce, crispy chickpeas and a side of roasted vegetables.

Mushroom and Truffle Risotto- a creamy risotto  made with arborio rice, wild mushrooms, and a touch of truffle oil, finished with vegan Parmesan and fresh herbs

Brown Basmati Rice- avocado, lentils, zucchini, tofu, onions, coriander, fresh passata sauce

Vegan Eggplant Moussaka-layers of roasted eggplant, vegan bechamel and a lentil based ragout, served with a fresh salad 

Pumpkin And Sage Ravioli- handmade vegan ravioli filled with roasted pumpkin and sage, served with a brown vegan butter-style sauce and toasted pine nuts

Zucchini Noodles with Cashew Cream Sauce- spiralized zucchini noodles tossed in a rich cashew cream sauce with cherry tomatoes, roasted cashew nuts and fresh basil

Lemon Quinoa- strawberry and mint salad- stir-fry broccoli, kale, snow peas, soybean sprouts, pumpkin, kidney beans

Pistachio Basmati Rice & Sauteed Vegetables- Ratatouille, onion, green and red capsicum, spicy eggplant, zucchini, sprouts

Minted Pea Couscous- roasted carrot, aubergine, chickpeas, extra virgin olive oil, habanero cream

Sweet Potato Noodles- green miso dressing, nori, brown mushrooms, spring onions, mushroom, chive, bamboo shoot wonton

Whole Grain Spelt Ribbon Pasta- roasted Cauliflower, asparagus, toasted walnuts, lemon zest

Vegetarian Saffron Rice-Calasparra rice, saffron, smoked mushrooms, almonds, spring onion, Mediterranean roasted vegetable , broccoli, spinach, tahini dressing

Thai Style Coconut Vegetable Curry- green onions, garlic, ginger, broccoli, coconut milk, Thai basil, curried red lentils

Vegan Eggplant Spaghetti- breaded eggplant, chilli, sundried tomato, red pepper an spicy tomato ratatouille with basil pesto

Organic Brown Rice Genmai- mushrooms, tapioca flour, sweet and savoury tamari sesame glaze, jalapeño, bell pepper, chives

Caramelised Onion & Cannellini Bean Tart- grilled sweet potatoes, macadamia nut sauce, vegan Gruyere, garlic croutons

Stir Fried Rice Noodles- baked garlic, kale, pine nuts, olive oil, red and green capsicum, Thai basil, non-GMO sriracha

Broccoli, Kale & Cauliflower Rissoles- German style egg free potato salad, pickled cucumber relish, Balsamic vinaigrette

Stuffed Bell peppers with Quinoa and Black Beans- served with oven baked root vegetables, roasted Swiss brown mushrooms and aubergine in a passata sauce 

Grilled Portobello Mushroom Burger- topped with guacamole, pickled cucumber, carrot slaw and creamy ginger dressing

Vegan Pad Thai With Tofu- stir fried rice noodles with tofu- tamarind sauce, peanuts and a medley of vegetables served with a side of spicy slaw.

Black Pepper Tofu- with a bok choy and kale salad, sesame, 

Thai Tempeh Nourish Bowl- freekeh grain with red capsicum, purple cabbage, roasted sweet potatoes,tempeh, avocado and a cashew curry sauce.

Spicy Vegan Soba Noodles- seasoned with kombu dashi served with roasted chipotle peppers, sweet potatoes, warm black beans and orange zest

Baked Cauliflower with harissa tahini- Jasmine Rice , chopped cucumber and tomato salad 

Vegan Cassoulet -gluten-free and nut-free Cassoulet- with flageolet beans, mushrooms, carrots, celery, parsley, bay leaf, thyme and sage  

Grilled Vegetable Shashlik- Yakitori marinated vegetables, grilled and served  on Tabouli with mushroom veloute

Saffron Marinated Grilled Tofu- served with vegetables, apricot and cashew nut fried rice, caramelised onion, garlic, green tomato salsa

Green Tea Flavoured Rice- with lemon snow peas, shallots, pickled ginger and bean curd topped with barbecue sauce

Pumpkin, Vegetable & Peanut Curry- served with steamed rice, broccoli, pepper stir fry, spicy mango chutney, peanut flavoured curry sauce

Deconstructed Burrito Bowl- with brown rice, quinoa, black beans, Mexican coleslaw, cilantro, cashew nuts and vegan sour cream

Vegan Tacos filled with Lightly Charred Mediterranean Vegetables- served with grilled potatoes, red capsicum, corn kernels, creamy avocado and chimichurri sauce, 

Vegan Paella- saffron rice, rosemary & chilli flaked smoked mushrooms, almonds, spring onion, red bell pepper cream

Southwestern Red Bean Chilli - with garlic Mushrooms- Red beans, Corn,chili, peppers, onions, garlic and warm corn bread

Organic Blue Corn Tortilla Chips- topped with shredded lettuce, black beans, roasted beets, red grapes, glazed walnuts

Vegan Mushroom Stew- shiitake mushroom, brown mushrooms, carrot, garlic, pearl onions, shallots, tamari and mashed potato

Please choose one Vegan Dessert

Vegan Vanilla & Lemon Cupcakes-soy, almonds, creamy vegan vanilla buttercream frosting, non dairy milk, egg free

Vegan Coffee and walnut cake-non dairy yoghurt, vegan coffee buttercream, vegan coffee, coconut  whipped cream 

Vegan Hummingbird Cake- vegan cream cheese icing, vegan butter cream, banana, pineapple, pecans

Almond Cake With Warm Morello Cherry Compote-vegan vanilla ice cream

Vegan Strawberry Custard Tart- strawberry cream pie, almond butter crust, non dairy custard filling,  fresh strawberries , apricot glaze , almonds , strawberry yoghurt

Ginger sponge cake- chocolate pudding & pear butter

Pistachio-Cranberry Fudge- ground pistachios, almond milk, pecan chocolate cookie crumble 

Pineapple Upside Down Cake- almond flour, pecans, pineapple, coconut sugar, sunflower milk sweetened with dated, buttermilk

Vegan Non Dairy Tiramisu- cashews, almond milk, maple syrup, coconut milk, vegan mascarpone, vanilla, gluten free sponge, vegan coffee, cacao powder

Deconstructed Lemon Tart -zesty, tangy lemon curd with a buttery shortbread crumble, a light  and airy aquafaba meringue, finished with a touch of lemon zest and micro herbs

Peanut Butter Slice- peanut butter, almond meal, cacao powder, maple syrup, coconut oil, Vegan banana custard

Vegan Mango Pudding- mango, lemon juice, coconut milk, coconut sugar, agar agar

Baked Vanilla Cheesecake- This vegan dessert is made with a  base of cashews with vegan cream cheese, infused with real vanilla beans,atop with a crunchy oat nut crust, topped with fresh berries. Dairy and Egg Free

Vegan Jaffa Mudcake-the perfect balance of rich chocolate and vibrant orange

Triple Chocolate Fudge- moist brownie cake base, filled with a semi-sweet chocolate mousse packed with dark chocolate chunks, topped with  a velvety layer of chocolate fudge and finished with a layer of silky chocolate ganache