Star Wars Night: Galactic Vegan Menu & Themed Cocktails

Turn Star Wars hype into a stress-free, tasty themed dinner — fast

Want a memorable themed dinner for your next movie night that actually fits into a busy week? Between planning food that pleases omnivores and vegans, sourcing reliable plant-based protein, and nailing cocktails that feel cinematic, themed nights can spiral into stress. This 2026-ready guide turns that problem into a solution: a tested, multi-course Star Wars menu with easy make-ahead steps, show-stopping plating, cosplay-friendly serving tips and two signature galactic cocktails — the pandan Hoth Gimlet and green Jedi Negroni.

Why this matters in 2026: fandom dining meets plant-based momentum

As Lucasfilm enters a new creative phase under Dave Filoni, fans are hungry for immersive experiences that go beyond the screen. In early 2026, media coverage and fan communities have shown a spike in pop-up dinners, immersive screenings and themed dining — and plant-based options are no longer niche. Restaurants and at-home hosts are leaning into sustainable, vegan-forward menus to align with guests’ preferences and climate-conscious choices.

Bottom line: a thoughtfully planned vegan themed dinner checks boxes for taste, sustainability and spectacle — and it’s easier than you think to pull off without sacrificing flavor or your social life.

“Use the new Star Wars slate as creative fuel — not pressure. Make one or two show-stopping items, then support them with simple, high-flavor sides and a signature cocktail.”

The concept: a multi-course galactic menu

We designed a six-course menu (plus two cocktails) that balances dramatic names with realistic prep times. Each dish is plant-based, crowd-pleasing, and built to be made ahead when possible. Serve family-style for cozy groups or plated for a more cinematic, sit-down dinner.

Menu overview — named for planets, characters & moments

• Starter: Tatooine Spiced Chickpea Crostini (smoky, quick)
• Salad: Dagobah Green Salad with Miso-Kelp Dressing (umami, bright)
• Small Plate: Hoth Gimlet Oyster Mushroom Ceviche (cool, citrusy)
• Main: Kashyyyk BBQ Jackfruit Ribs with Endor Forest Greens (hearty, tech-friendly)
• Side: Coruscant Sticky Rice & Charred Scallions (comforting, modern)
• Dessert: Blue Milk Panna Cotta (coconut-based) with Geonosis Spice Crumble
• Cocktails: Pandan Hoth Gimlet & Jedi Negroni (green)

Recipes & practical prep (actionable, step-by-step)

Below are full recipes with make-ahead notes, substitutions and plating tips. All recipes serve 4 unless noted.

Tatooine Spiced Chickpea Crostini

Ready in 20 minutes, this starter is robust enough to please omnivores and light enough to leave room for main courses.

• 1 can (400 g) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne (optional)
• Juice of 1 lemon
• Salt and pepper to taste
• 1 baguette, sliced and toasted
• Fresh parsley, chopped

1. Mash chickpeas roughly with a fork. Stir in oil, spices, lemon juice, salt and pepper.
2. Toast baguette slices; rub lightly with garlic if desired.
3. Top toasts with chickpea mix and finish with parsley. Serve warm or room temperature.

Make-ahead: Chickpea mix keeps refrigerated up to 3 days. Toast bread just before serving.

Dagobah Green Salad with Miso-Kelp Dressing

• 4 cups mixed greens (arugula, baby kale)
• 1 cup steamed edamame
• 1/2 cup thinly sliced cucumber
• 2 tbsp toasted sesame seeds
• Dressing: 2 tbsp white miso, 1 tbsp kelp (dashi) powder or 1 tsp kelp granules, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp maple syrup, water to thin

1. Whisk dressing ingredients until smooth; add water to reach drizzling consistency.
2. Toss greens, edamame and cucumber with dressing just before serving; top with sesame seeds.

Substitutions: Swap miso for tahini + soy sauce if allergic to fermented soy.

Hoth Gimlet Oyster Mushroom Ceviche

Ceviche that technically didn’t come from the sea — oyster mushrooms give a briny, meaty texture perfect for a cold, lime-forward course named for Hoth’s chill.

• 300 g oyster mushrooms, shredded
• Juice of 4 limes
• 1 small red onion, thinly sliced
• 1 small red chili, finely chopped
• 2 tbsp rice wine vinegar
• 1 tbsp vegan fish sauce (or 1 tsp kelp powder + soy sauce)
• Fresh cilantro and mint

1. Toss shredded mushrooms with lime juice and rice vinegar. Refrigerate 20–30 minutes until mushrooms soften.
2. Add onion, chili, vegan fish sauce and herbs. Chill until serving.

Plate: Serve in chilled bowls or on ice for theatrical effect.

Kashyyyk BBQ Jackfruit Ribs (main)

Show-stopping and meaty, these jackfruit “ribs” are fall-apart tender and pair beautifully with sticky rice and greens.

• 2 cans young green jackfruit in water, drained
• 1 cup BBQ sauce (check vegan label)
• 2 tbsp soy sauce or tamari
• 1 tbsp liquid smoke
• 1 tsp smoked paprika
• 2 tbsp olive oil

1. Shred jackfruit with forks. Sauté in oil 5–7 minutes. Add soy sauce, liquid smoke and paprika.
2. Stir in BBQ sauce and simmer 10–15 minutes. For sticky finish, spread on baking sheet and broil 3–5 minutes to caramelize.

Make-ahead: Prepare jackfruit up to 48 hours ahead and reheat in oven. Holds well and improves as flavors meld.

Coruscant Sticky Rice & Charred Scallions

Comforting short-grain rice tossed with tamari and toasted sesame; scallions charred for texture.

• 2 cups sushi rice, cooked
• 1 tbsp rice vinegar
• 1 tbsp tamari
• 2 scallions, charred on stovetop or grill

1. Toss cooked rice with vinegar and tamari. Top with sliced charred scallions and sesame seeds.

Blue Milk Panna Cotta with Geonosis Spice Crumble (dessert)

Creamy coconut panna cotta colored with spirulina for that unmistakable galactic blue; paired with crunchy spiced crumble.

• 400 ml coconut milk
• 3 tbsp sugar or maple syrup
• 1 tsp agar-agar powder
• 1/4 tsp vanilla
• Pinch spirulina or blue butterfly pea powder for color
• Crumble: 1 cup oats, 2 tbsp coconut oil, 2 tbsp brown sugar, 1 tsp cinnamon, pinch salt

1. Whisk coconut milk, sugar and agar-agar. Bring to simmer 2–3 minutes then remove from heat; whisk in vanilla and spirulina.
2. Pour into molds; chill 2–3 hours. For crumble, mix ingredients and bake 10–12 minutes at 180°C / 350°F until golden.

Make-ahead: Panna cotta can be made 48 hours ahead; crumble stores in an airtight container for a week.

Galactic cocktails: Pandan Hoth Gimlet & Jedi Negroni (green)

These two cocktails anchor the evening: the pandan Hoth Gimlet is crisp and slightly sweet; the Jedi Negroni is a verdant riff on a bitter classic. Both are easily scaled and have non-alcoholic versions.

Pandan gin infusion (quick method)

Lightly bruise pandan, add to gin in a jar. Let sit 4–12 hours in fridge for a bright green infusion; strain through fine sieve. Keeps 2 weeks refrigerated.

Pandan Hoth Gimlet (serves 1)

• 25 ml pandan-infused gin (see infusion below)
• 35 ml fresh lime juice
• 15 ml coconut syrup or simple syrup
• Ice
• Garnish: tiny pandan leaf or lime wheel

Method: Shake ingredients with ice, double strain into a chilled coupe or rocks glass. For a frozen vibe echoing Hoth, serve in a chilled glass with crushed ice.

Mocktail: Replace gin with pandan iced tea or pandan syrup + mineral water; keep lime and coconut syrup.

Jedi Negroni (Green)

Inspired by Bun House Disco’s pandan negroni and modern bar trends, this version swaps some bitter elements for herbal, green flavors while preserving the Negroni’s balance.

• 25 ml pandan-infused gin
• 15 ml white vermouth
• 15 ml green chartreuse (or 15 ml Blanco Campari alternative + 5 ml green chartreuse for less potency)
• Ice
• Garnish: expressed orange peel or pandan leaf

Method: Build over ice in a rocks glass and stir until chilled. Garnish and serve.

Notes: Chartreuse is naturally vegan, but many liqueurs vary. Check labels for colorants or honey. For a true Negroni bitterness, you can blend pandan gin + sweet vermouth + a green bitter like Italicus + dash of Campari.

Pairing notes & plating

Pair the pandan Hoth Gimlet with the ceviche and salad — its lime and coconut notes echo those dishes. The Jedi Negroni’s herbal bitterness cuts through the BBQ jackfruit and sticky rice.

• Serve the salad first to brighten the palate.
• Keep the ceviche chilled as a palate cleanser before the main.
• Main and sides should be served family-style for a relaxed vibe.
• Finish with the panna cotta — small, chilled and slightly sweet after a savory main.

Timeline for a stress-free Star Wars night

Follow this timeline to minimize day-of work and maximize couch time for the movie.

2–3 days before

• Make pandan gin infusion and store chilled.
• Prepare panna cotta and crumble.
• Buy all non-perishables and confirm vegan alcohol brands.

Day before

• Make jackfruit BBQ and refrigerate.
• Chop vegetables, make salad dressing, and store separately.
• Prepare chickpea crostini mix (don’t toast bread).

Day of (2 hours before guests)

• Preheat oven for reheating jackfruit and toasting crumble if needed.
• Cook sticky rice, char scallions and keep warm.
• Mix cocktails and mocktail bases in pitchers; refrigerate. Shake individual cocktails shortly before serving.

30 minutes before

• Toast baguette slices; toss salad; plate ceviche on chilled bowls.
• Carve jackfruit and set warm serving dishes on table.

Cosplay dining tips (practical & playful)

Cosplay dining is trending in 2026: fans want immersive photos and authentic looks without mess. Here’s how to keep costumes clean and comfortable.

• Offer bibs or themed napkins: a lightweight shawl or apron in matching colors can save delicate fabrics.
• Opt for handheld or finger-food-friendly courses earlier in the menu (crostini, ceviche served with spoons).
• Provide a water station with metal straws to avoid makeup smudges from glasses.
• Set up a small “photo station” away from the food table for costume photos before dishes are served.

Allergens, nutrition & sourcing tips (2026)

Protein and nutrition: Jackfruit is textural, not high-protein — pair with edamame, tempeh skewers, or marinated firm tofu to boost protein. For guests tracking macros, offer a tempeh side or a simple lentil salad.

Allergens: Recipes include soy, gluten (bread, tamari), and nuts (possible in some commercial sauces). Provide GF bread or skip the crostini for gluten-free guests. Use coconut-free cream for those with tree nut allergies (oat cream or silken tofu-based panna cotta).

Sourcing tips (2026): Check product transparency labels — many brands now list carbon footprint or regenerative sourcing. Local Asian markets carry pandan leaves year-round; if unavailable, pandan extract or a small amount of matcha for color can work.

2026 trends & future predictions for themed vegan dining

Recent coverage around Lucasfilm’s project slate in early 2026 pushed fans to create immersive experiences that expand the franchise beyond screens. At the same time, restaurants have continued to adopt plant-based options and novel flavors (pandan, seaweed, cultured vegetables) into menus — a trend that’s only accelerating.

Expect the following through 2026 and beyond:

• More fandom-driven pop-ups with plant-based menus.
• Ingredient crossovers from regional cuisines (Southeast Asian pandan, seaweeds for umami) in mainstream cocktails and dishes.
• AI-assisted menu planning tools that help hosts scale recipes for different guest counts and dietary needs.

Tools, shopping list & estimated budget

Essential tools: blender, fine sieve/muslin for infusions, cocktail shaker, fine chef’s knife, sheet pans, small molds for panna cotta.

Shopping list highlights: canned jackfruit, oyster mushrooms, canned chickpeas, pandan leaves or extract, coconut milk, agar-agar, rice gin (optional), white vermouth, green chartreuse, BBQ sauce (vegan), sushi rice, miso.

Estimated budget (per 4 guests, 2026 pricing): Moderate — $50–$80 depending on spirits and specialty ingredients. Pandan and green chartreuse are premium items but can be stretched across multiple events due to their shelf-life.

Presentation: make it cinematic

• Serve cocktails in tinted glasses or with LED ice cubes for a futuristic glow.
• Use dark serving platters and edible flowers for contrast with bright green pandan and blue panna cotta.
• Label each dish with a small card: guests love the lore tie-in (e.g., “Kashyyyk BBQ Ribs — Wookiee Approved”).

Quick troubleshooting & FAQs

What if pandan is hard to find?

Use pandan extract (small amount), matcha for color (tastes grassy), or basil + lime for a different herbal note.

Non-drinkers — how to keep the vibe?

Make the mocktail base for both cocktails (pandan iced tea + lime syrup; herbal tonic + citrus + a dash of non-alcoholic aperitif). Serve in the same glassware with the same garnishes to keep the ritual.

Short on time?

Focus on two star items — one savory (jackfruit) and one cocktail — and simplify sides to a single salad and a rice. Guests care more about novelty and taste than about a long list of dishes.

Final taste-forward notes

This menu is designed to be playful, plant-forward and realistic for home hosts in 2026. The pandan-forward cocktails nod to international bar trends while keeping the evening cohesive. The dish names invite conversation and photos — essential for a viral, memorable vegan party.

Actionable takeaway: Make pandan gin and jackfruit BBQ 48 hours ahead, assemble simple roasted or steamed sides the day of, and focus on two show-stopping elements (one savory, one cocktail) for maximum impact with minimal stress.

Call to action

Ready to host your own Star Wars night? Download the printable menu and shopping list, or sign up for our weekly newsletter for more themed recipes and step-by-step party guides. Share your photos with #GalacticVeganNight and tag us — we’ll feature our favorites in a 2026 roundup of the best fan dinners.

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