The big day: June 5, 2016
The place: Chennai, India
Honeymoon: Kerala and Tamil Nadu
The cake: Traditional Indian dessert of coconut milk, lentils, jaggery, cashew nuts, and cardamom
Menu standouts: Spiced chickpeas and potatoes, vegetable rice biryani, and mushroom korma
Guest swag: Handmade organic cotton bags from The Yellow Bag company filled with peanut candy, coconut, beetle leaves, and a guide to veganism
Monica and Praveen’s Story: After exchanging hellos at a vegan meetup in Chennai, India, sparks flew between Pandian and Raj—then became more electric during their shared volunteer work with a local animal shelter.
The wedding day: Their traditional, 800-guest Hindu celebration was Chennai’s first vegan, eco-friendly wedding. No detail escaped the sustainability theme: invites were handmade, décor was compostable, formal wear was handloomed and organically dyed, and even the garlands worn during the ceremony were made of dried cardamom and almonds. Pandian and Raj planned the entire fête themselves, and opted out of supporting the problematic practices of the gold and diamond industries by sourcing bamboo engagement rings.
Can’t get enough of vegan weddings? Pick up a copy of the July+August 2017 issue of VegNews, on newsstands now! And discover all of the caterers, cake makers, wedding venues, and photographers used by our 2017 couples by clicking here. Don’t miss these other spectacular plant-based weddings:
Jackie Johnson & Adam McCabe
Emily Brobeck & Pierre Wooldridge
Lindsay Jones & Daniel Cano
Alana Cowl & Daniel Ferens
Check out all of our 2016 vegan wedding couples here!
Photos courtesy of Monica Pandian & Praveen Raj
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