Vegan Weddings 2010: Traci Medeiros & Patrick Bagan

From multi-tiered cakes to the perfect honeymoon, eight couples share their secrets to throwing an unforgettable celebration.

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Traci Medeiros & Patrick Bagan
Riverside, Calif.

Guests: 75
Pricetag: $7,000
Honeymoon: Oahu
Words of wisdom: “Remember, it’s about you! In the big scheme of wedding obnoxiousness, requesting that your cake be chicken-period free isn’t all that demanding. Some may wonder why you’re trying to make a statement with your wedding, but what you’re doing is inviting them to a celebration and welcoming them to the revolution.”

Their story: Traci and Patrick met at UC San Diego, where they both worked as resident advisors. Their romance began over late-night runs to Mexican drive-throughs, and they knew it was serious when the frequency of their visits hit a fever pitch. Since deciding to go vegan together, the couple no longer visits such “fine-dining establishments,” but they have learned to make veg versions of their former favorites. During a trip to Ireland, despite some misadventures on dirt roads with only wild sheep to keep them company, Traci and Patrick got engaged. They are also the proud parents of two vegetarian “four-legged furry spawn,” Dublin Seamus and Scooter Lionitus.

The wedding: Tio’s Tacos provided the backdrop for both the ceremony and reception. Don’t get the wrong idea, though. Tio’s is not the type of fast-food joint Traci and Patrick frequented in their coed days, but rather a phenomenal folk-art gallery. Martin Sanchez, the owner and artist, constructed a chapel—complete with a hand-painted vaulted ceiling—composed entirely of materials that were recycled and repurposed from the restaurant. The couple made sure the ceremony reflected their style, urging guests that the dress code was “casual enough for tacos and comfortable enough for line-dancing.” Party favors included cacti and succulents that were planted into repurposed cans (“Vegans eat a lot of beans,” say Patrick and Traci) and “Veganomics 101,” a ’zine the couple created to share their favorite recipes and reasons to go veg.

The Menu
Seasoned potato tacos
Black Bean flautas
Mole Enchiladas
Rice & beans
Fresh Guacamole
Fresh Salsa Bar
Fresh Fruit Bar
Fresh Juice Bar
Coconut Lime and Mexican Hot Chocolate cupcakes 

For a complete list of caterers, dressmakers, and photographers from each of this year’s wedding couples, visit our 2010 Guide to Vegan WeddingsWant more vegan weddings? Purchase our special wedding issue featuring Traci and Patrick’s vegan wedding! Check out all of our 2010 vegan wedding couples here, 2019 couples here, 2018 couples here, 2017 couples here, our 2016 couples here, our 2014 couples here, our 2012 couples here, and 2011 couples here

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