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What should we go for? we need a dish that will cover all eventualities! Please help me if you ghave any good ideas.
What options are you all having?

BB xx

vegan and gluten free .....

we're having a vegan 'lasagne' but instead of using pasta, the caterer is doing layers of aubergine instead

have a look here for ideas, too

http://www.skyecooks.co.uk/vegetarian.html

I am in the odd situation of being a veggie myself but nobody else invited is (that I can think of) but one option on the menu (of two) will need to be veggie for me so any ideas on something that will appeal to non-veggies would be good! I have been to too many weddings when they whip out the pasta and tomoato sauce for a veggie!

xx

Risotto of wild mushroom and truffle, shavings of Parmesan

Courgette and rosemary tart, cheese potatoes, buerre blanc

Roasted Mediterranean vegetables, buttered spinach, polenta mash

Feuillette of asparagus, baby vegetables, chive butter sauce

Pithivier of roasted root vegetables, vegetable butter

Tagliatelli of pasta, pesto dressing, shavings of Parmesan, green salad

Baked aubergine, tomato fondue, Lyonnaise potatoes

These are the options that have been suggested to us for our wedding for the veggie option.
x x x

assuming you're having it in a hotel (etc) or with caterers, can you get your chef or caterer to dream something up - maybe a couple of things for you to choose from?

and looking on the bright side, at least you've no fruitarians to cater for

We found out that H2B's aunt is vegetarian and gluten free after we set the menu (either she forgot to tell my future mother-in-law or it slipped MIL2B's mind). So we have asked our caterer to make a 'salad of summer vegetables and new potatoes' for her, using the veg and potatoes from the side dishes that everyone will be served. Not ideal, but we are catering for 100-odd and there is only so much we can ask the caterer to do! Thank heavens we went for a salad starter and have sorbet as one of the dessert options!

Have a chat to your venue/caterer.

Do remember to press upon them what vegan and gluten-free means, though. Despite being caterers, I was deeply unimpressed with some of the people I spoke to about veggie & vegan options. Too many seemed to have no idea that cheeses needed to be rennet-free for veggies, and that butter and honey couldn't be used for the vegan options.

Those who offered fish as the 'veggie' choice were lucky not to get a slap!

rebecca, lyndseycarr has some great suggestions. i am vegan and off bread at the mo, and all those ideas sound yummy! your guests will be soo appreciative. most places i go the chef suggests something themselves.. tho in a tight spot i reccomend couscous salad or rice salad maybe stuffed in a pepper - as those ingredients are normally already in the kitchen and v easy to do! salad or potatoes & vegetables would have been fine tho. most vegans are pretty understanding, particularly at weddings. if i am going to a posh resturant and give them plenty of notice & they agree they are happy to serve me, then for sure i'd expect the same quality & thought in my dish as everyone elses, but when friends or family are forking out for 100 guests & trying to keep costs down, i'll eat whatever vegan food is put in front of me

I wouldn't suggest cous cous for a gluten-free as it's made from wheat. Rice is good, though.

Oh forgot to mention these were the VEGETARIAN options suggested to us.
Our friend is vegan and has said a few of them will suit her but i'm unsure about gluten free as Amanda has said.
x x x

the med veg & baked aubergine are your best bet for vegan & gluten free tho the ristoot is not actually that difficult to make vegan and is already gf

I know about the rennet in some cheeses etc and the parmesan is the veggie one.

I have just given these options to my vegan friend and told her to choose one or suggest one.
She seems happy thank god!
x x x

Parmesan is never veggie!

The aubergine is probably the most likely to be gluten-free, but check the 'fondue' as I don't really know what it means. And ask the kitchen to cook without butter, too.

The tomato fondue is a posh way of saying a smooth thick tomato sauce - but it may well have a cream base.
I have a friend who is gluten & dairy free and used to be veggie (thankfully isn't anymore so we have some hope of feeding her!). So that was no meat, fish, bread, couscous, pasta, pastry, cheese, milk, cream, butter, etc etc. Rice & Potatos are fine though and the saving grace. Suggestions would include:
Roasted vegatable rissotto
Stuffed peppers (can be stuffed with rice & veg, lentils & veg, etc etc)
Chestnut roulad (mashed cooked chestnuts made in to a swiss roll with mushrooms & onions / leafy beg, some other thing your chef fancies) on a colcannan mash (potatos, spring onions and cabbage) with a red wine jus (gravy!)

Sweets and starters will probably be awkward too - I'm feeling melon & fruit salad coming on!

But ask your chef - then ask to see the ingredients in case of other allergies, that way you can check they understood you!

theyre all gr8 suggestions but the only thing i would say as a vegan is that melon for starter & fruit salad for dessert can be a bit much fruit. thats quite often what i am offered .. and its nice but i end up feeling a bit bloated with fruit. mayb thats just me and of course i am sure ur m8 will just be happy ur going to such lengths to accomodate her, but perhaps a salad for starter would be better? however dont stress too much as we vegans are generally grateful for our hosts being so thoughtful... esp if we have an additional restriction like gluten. thankfully i can eat gluten per se, just not bread which is why i forgot about couscous (doh). i am sure that they can do 'buttered' spinach wthout the butter.. but yes anything with a base which is cream might b quite time consuming for the chef to make vegan.