Baba Ganoush
Smoky charred-eggplant dip whipped with tahini, lemon, and garlic.
- Bowl · Serves 6–8$54
- Tray · Serves 8–12$80
halalvegetarianvegancontains sesame
By dietary need
Vegan Catering in Los Angeles
Vegan mains that headline, not apologize — built as first-class dishes, with honest derivation: a menu is only vegan here if every dish in it is.
Not asserted — engineered
How we cater Vegan, honestly
Vegan catering at Carthage starts from a refusal: the vegan option will not be the sad plate nobody chose. We design vegan dishes as mains in their own right and hold them to the same tasting and the same plating standard as any wedding course. The honesty is in the derivation — a menu is only called vegan here when every dish in it qualifies, because animal derivatives hide in the small places (honey in a glaze, dairy in a stock, egg in a wash) and we would rather track them at the ingredient level than wave a hand and hope.
The hard part of vegan catering is not the recipe, it is the kitchen. Vegan dishes are prepped on dedicated surfaces and never share a fryer with animal products, and shared-equipment risk — the one thing most caterers stay quiet about — is flagged per dish on the allergen sheet so a strict-vegan guest can make an informed choice rather than an assumption. For fully vegan events we run the same tasting session and the same menu architecture as any other engagement, so a plant-based wedding gets engineered, not improvised.
Vegan dishes are designed as mains, never as the salad nobody chose
Dedicated prep surfaces; no shared fryers with animal products
Honey, dairy, and egg derivatives flagged at ingredient level
Full-menu vegan events get the same tasting session as any wedding
Course by course
The Vegan menu
Appetizers & Mezze
Salads
Handhelds
Mains
Sides
Desserts
Beverages
Dietary
Dietary accommodations
Every dish on this menu is labeled, and our kitchen is halal · zabiha-sourced. Tell us the table and we engineer around it — see our full dietary catering options.
Word of mouth
Hosts, in their own words
“The most precise catering operation I have worked with in fifteen years of producing premieres. They run a kitchen like a film set.”
“Five dietary traditions at one table and not a single guest felt like an exception. That is not catering — that is diplomacy.”
“Our guests still talk about the food before they talk about the view — and we got married on a cliff over the Pacific.”
Questions
Vegan catering, answered honestly
Is anything cooked in shared fryers?
No — vegan dishes use dedicated prep surfaces and oil. Shared-equipment risks are flagged per dish on the allergen sheet.
Can an entire event menu be vegan?
Yes — full-vegan weddings and galas get the same tasting and the same architecture as any other engagement.
How do you treat honey and dairy derivatives?
Tracked at ingredient level and excluded from vegan-marked dishes; labeling calls out anything borderline.
Is a fully vegan event treated differently from adding a vegan option?
A fully vegan event gets the full treatment — its own tasting, its own menu architecture, and dishes designed as the headline rather than the alternative. Adding a vegan track to a mixed menu is simpler: we build vegan mains that plate alongside the main course so a plant-based guest is served the same way as everyone else. Either way the dishes are designed as mains, never as a garnished side.
How do you handle shared-equipment risk for strict vegans?
We flag it honestly rather than burying it. Vegan dishes use dedicated prep surfaces and never share a fryer with animal products, but in a working catering kitchen some shared-equipment contact can exist — and where it does, it is marked on the per-dish allergen sheet. A strict-vegan guest gets the information to decide for themselves instead of a blanket reassurance we can't fully stand behind.
How do you catch hidden animal derivatives like honey, dairy, or egg?
By tracking them at the ingredient level, not the dish level. Honey in a glaze, dairy in a stock, egg in a wash — each is logged against the dish and excluded from anything vegan-marked, with borderline items called out on the labeling. A menu is only labeled vegan when every component clears, which is why we derive vegan menus rather than asserting them.
Where we serve
Vegan catering across Los Angeles
Commission this menu
Build Vegan for your event
Tell us the date and the headcount — we’ll tailor Vegan to your event and price it per person, with a menu sketch in your inbox within one business day.
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