I always make considerations for vegetarians. Usually I do go with some vegan dishes when do large functions, those that are watching their diet as well as those that are vegans appreciate having lighter foods.....
It's also a fun parameter to work with, I catered a mushroom event for several years where the group ate breakfast, had a hiking bag lunch, nice dinner on melamine, then a Sunday Brunch.
The bag lunch was always vegetarian.....I much prefer sending out on hot days with a vegetarian sandwich than a mayo/meat one. One year it was a grilled veg on fougasse with tapenade, artichokes, grilled squash,portabellos and red onions, tomatoes, feta, balsamic...The next year it was portabellos minced in a cream cheese dijon mustard sauce with slivered cabbage, red pepper and red onions in a wrap.....the sides were whole apple, gorp of cashews, almonds, raisins, cranberries, and dried cherries, Oatmeal cookies, string cheese and a 100% juice box.
It just adds a challenge to my menus and trully helps the events as a whole.