top of page

15 Vegan Valentines Recipes To Impress Your Loved One


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes

Vegan Valentines Day Recipe Ideas


Celebrate love with our exquisite vegan Valentine's recipes, each one crafted to make your heart and taste buds sing in harmony. Whether you're figuring out what to serve for vegan Valentine's or seeking inspiration on what to cook for vegan Valentine's Day, our lovingly curated selection is brimming with ideas. From charming vegan Valentine's starters to enchanting mains, every dish is a testament to the joy of plant-based dining. And for those sweet, tender moments, our vegan Valentine's desserts are the cherry on top of a perfect evening.


This Valentine's Day, let us take you by the hand and lead you through a culinary journey of compassionate choices and delightful flavours. With recipes designed to impress and indulge, you'll discover the wonders of what to cook for vegan Valentine's Day, making it a celebration to remember. So, embrace the spirit of the occasion with our array of vegan Valentine's Day feasts, and let the symphony of taste elevate your romantic day to new heights.



Contents:





Vegan Valentines Starters


1. Crispy Sweet Chilli Vegan Valentines Tofu Bites Recipe


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Crispy Sweet Chilli Tofu Bites
Crispy Sweet Chilli Tofu Bites

Discover the allure of texture and taste with these Crispy Sweet Chilli Tofu Bites. Masterfully crafted for the modern vegan palate, this dish champions the bold flavours and the seductive crunch that tofu so brilliantly provides. As a Vegan starter that sets the tone for a romantic Valentine's meal, these bites are a testimony to the sophistication achievable in plant-based cuisine. They offer a delectable crunch, accompanied by a home-made dipping sauce that marries sweetness with a subtle kick, all prepared with the finesse of a gourmet chef.


Serves: 2

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes


Ingredients:

  • 200g firm tofu

  • 60g cornflour

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp ground ginger

  • Salt, to taste

  • Black pepper, freshly ground, to taste

  • Vegetable oil, for deep frying

  • Spring onions, finely chopped, for garnish


For the Sweet Chilli Dipping Sauce:

  • 3 tbsp rice vinegar

  • 2 tbsp water

  • 2 tbsp granulated sugar

  • 1 small garlic clove, minced

  • 1 tsp chilli flakes (adjust for heat preference)

  • 1/2 tsp cornflour (mixed with 1 tbsp water to form a slurry)


Method:

  1. Start by pressing the tofu to remove as much moisture as possible, ensuring the ultimate crispiness once cooked. Cut the tofu into uniform cubes to ensure even cooking.

  2. Combine the cornflour with garlic powder, onion powder, ground ginger, salt, and pepper, creating a seasoned coating for the tofu.

  3. Heat the vegetable oil in a deep fryer or a deep pan to a vigilant 180°C (356°F).

  4. Dredge the tofu cubes in the seasoned cornflour, ensuring each piece is thoroughly covered.

  5. Carefully lower the tofu into the hot oil, frying in batches to maintain an even temperature, until each piece is a deep golden brown.

  6. For the sauce, mix the rice vinegar, water, sugar, minced garlic, and chilli flakes in a saucepan, and bring to a gentle simmer over medium heat until the sugar dissolves.

  7. Whisk in the cornflour slurry and continue to simmer until the sauce thickens into a luscious consistency perfect for dipping.

  8. Serve the crispy tofu bites immediately with the sweet chilli dipping sauce on the side, garnished with a scattering of spring onions.


Additional Recommendations: To complement the heat of the chilli, serve these bites with a cooling cucumber salad.


Allergy Information / Alternatives/Substitutions: The recipe is vegan, nut-free, and can be made gluten-free by substituting cornflour with a gluten-free alternative. For those avoiding soy, consider using firm chickpea tofu.


Nutritional Information:

  • Calories: 295 kcal per serving

  • Protein: 13g

  • Carbohydrates: 34g

  • Fat: 12g (Varies with frying)

  • Sugars: 10g

  • Fibre: 1g

  • Sodium: 430mg





2. Creamy Vegan Tortellini Soup


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Creamy Vegan Tortellini Soup
Creamy Vegan Tortellini Soup

Bask in the warmth of this Creamy Vegan Tortellini Soup, a dish that melds the essence of comfort with the finesse of fine dining. Each spoonful is a tapestry of rich, velvety tomato broth, tender tortellini, and a medley of herbs, culminating in a soup that's both nourishing and indulgent. Perfect for a chilly evening or a romantic Valentine's Day dinner, this soup promises a culinary embrace that is as hearty as it is heartwarming.


Serves: 2

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes


Ingredients:

  • 200g vegan tortellini

  • 1 tbsp olive oil

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 400g can chopped tomatoes

  • 500ml vegetable stock

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • Salt and pepper, to taste

  • 100ml coconut milk

  • Fresh basil leaves, for garnish

  • Black pepper, freshly cracked, for garnish


Method:

  1. Begin by sautéing the onion in olive oil over a medium flame until translucent, stirring occasionally to ensure it does not catch.

  2. Infuse the base with garlic, stirring for a minute until aromatic, careful not to let it burn.

  3. Pour in the chopped tomatoes and vegetable stock, stirring to combine. Add dried basil and oregano, allowing the flavours to meld. Season with salt and pepper.

  4. Bring the soup to a gentle simmer, letting it bubble away for 15 minutes to develop depth.

  5. Blend the soup using a hand blender until smooth, an essential step for that silken texture.

  6. Return the soup to a simmer, then add the vegan tortellini. Cook according to package instructions until al dente.

  7. Stir through the coconut milk to enrich the soup, adjusting the consistency if needed.

  8. Serve piping hot, garnished with a flurry of fresh basil and a crack of black pepper.



Additional Recommendations: For added texture, consider topping with roasted chickpeas or a sprinkle of nutritional yeast for a cheesy flavour.


Allergy Information / Alternatives/Substitutions: This recipe is vegan, nut-free, and soy-free. For a gluten-free option, ensure the tortellini is gluten-free. Coconut milk can be substituted with any rich, unsweetened plant-based milk of your choice.


Nutritional Information:

  • Calories: 450 kcal per serving

  • Protein: 12g

  • Carbohydrates: 60g

  • Fat: 18g

  • Saturated Fat: 9g

  • Fibre: 5g

  • Sodium: 700mg





3. Avocado and Tomato Vegan Bruschetta


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Mashed Avocado and Tomato Bruschetta
Mashed Avocado and Tomato Bruschetta

A timeless Italian starter with a vegan twist, this Avocado and Tomato Bruschetta blends the creamy textures of avocado with the juicy freshness of tomatoes. Each bite is a harmonious blend of rustic tradition and contemporary plant-based cuisine, making it an ideal appetizer for a Valentine's Day spent savouring shared moments.


Serves: 2

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes


Ingredients:

  • 4 slices of crusty sourdough bread

  • 2 ripe avocados

  • 150g cherry tomatoes, halved

  • 1 tbsp extra virgin olive oil

  • 1 small clove garlic, halved

  • Fresh basil leaves, finely chopped, for garnish

  • Salt, to taste

  • Black pepper, freshly cracked, for garnish

  • Balsamic glaze, for drizzling (optional)


Method:

  1. Preheat your grill to a high setting. Lightly toast the sourdough slices until they exhibit a golden hue with a crisp edge, turning once to ensure even browning.

  2. In the meantime, halve the avocados, remove the stones, and scoop the flesh into a bowl. Mash the avocado with a fork to a creamy yet chunky consistency. Season with salt and a drizzle of olive oil.

  3. Rub the toasted bread with the cut side of the garlic clove for a subtle aroma that enhances without overpowering.

  4. Spread the mashed avocado generously over the warm bread, creating a lush green canvas for the tomatoes to nestle upon.

  5. Arrange the halved cherry tomatoes atop the avocado, pressing them gently into the mash so they stay put.

  6. Finish with a scattering of fresh basil, a crack of black pepper, and a final drizzle of olive oil for a glossy sheen. For an extra touch of luxury, drizzle with balsamic glaze.

  7. Serve immediately to preserve the textural interplay of the crisp toast and the soft toppings.



Additional Recommendations: Pair this bruschetta with a chilled glass of tangy lemonade to complement the dish's rich flavours.


Allergy Information / Alternatives/Substitutions: This recipe is vegan, nut-free, and soy-free. For gluten sensitivities, opt for gluten-free bread. If avocados are not to your liking, consider a pea and mint mash as an innovative substitute.


Nutritional Information:

  • Calories: 380 kcal per serving

  • Protein: 7g

  • Carbohydrates: 38g

  • Fat: 24g

  • Saturated Fat: 3.5g

  • Fibre: 9g

  • Sodium: 300mg





4. Vegan Mushroom Risotto


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Mushroom Risotto
Vegan Mushroom Risotto

This Vegan Mushroom Risotto, crowned with peppery rocket, is a dish that truly speaks the language of love. As a Valentine's Day appetiser, it sets an ambience of sophistication and care. Each creamy, earthy spoonful is a testament to the delicate balance and depth that vegan cuisine can offer. Let the risotto's rich umami flavours and the fresh, zesty rocket be an ode to a relationship that's both grounding and uplifting.


Serves: 2

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes


Ingredients:

  • 150g Arborio rice

  • 200g chestnut mushrooms, sliced

  • 1 litre vegetable stock, hot

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • Salt, to taste

  • Black pepper, freshly cracked, to taste

  • A handful of rocket (arugula) leaves

  • Fresh parsley, finely chopped, for garnish

  • Nutritional yeast, for a cheesy flavour (optional)


Method:

  1. Start by warming the olive oil in a deep pan over medium heat. Add the onions, sautéing them until they are translucent, a base that will carry the dish's flavours.

  2. Introduce the garlic and mushrooms, cooking until the mushrooms are golden and fragrant, which will infuse the risotto with their rich flavour.

  3. Stir in the Arborio rice, toasting it lightly until each grain is glossy and well-coated in the flavoursome oil.

  4. Begin to add the hot vegetable stock, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding the next ladle, a process that gradually coaxes the starches out of the rice, resulting in a naturally creamy texture.

  5. Continue this process for about 18-20 minutes, until the rice is al dente and the risotto has a velvety consistency. Season with salt and pepper to taste.

  6. Remove from the heat and let it sit for a moment, a pause that allows the risotto to reach its final, luscious state.

  7. Serve the risotto adorned with a generous helping of fresh rocket, which will wilt slightly atop the warm rice, and a sprinkling of parsley for a pop of colour.

  8. For a touch of cheesy richness, sprinkle over some nutritional yeast, a beloved staple in vegan cooking for its savoury tang.



Additional Recommendations: Pair this risotto with a crisp, dry non alcoholic vegan white wine that complements the richness of the dish without overpowering it.


Allergy Information / Alternatives/Substitutions: This dish is vegan, nut-free, and soy-free. For those avoiding gluten, ensure that the vegetable stock is gluten-free. A splash of non alcoholic vegan white wine can be added to the risotto for an extra depth of flavour, if desired.


Nutritional Information:

  • Calories: 420 kcal per serving

  • Protein: 8g

  • Carbohydrates: 68g

  • Fat: 12g

  • Saturated Fat: 1.5g

  • Fibre: 3g

  • Sodium: 800mg





Vegan Valentines Mains


5. Tomato Fusilli Pasta


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes tomato fusilli pasta
Tomato Fusilli Pasta

Imagine a dish that captures the essence of a Valentine's Day spent in the serene Italian countryside: our Romantic Tomato Basil Fusilli Pasta. This dish is a symphony of simple ingredients that come together to create a melody of flavours that are sure to resonate with the heart. The succulent sweetness of tomatoes, the earthy aroma of fresh basil, and the comforting embrace of fusilli pasta create a vegan Valentines main that's as satisfying as a loving embrace.


Serves: 2

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes


Ingredients:

  • 200g fusilli pasta

  • 1 tbsp olive oil

  • 2 garlic cloves, finely minced

  • 400g can of quality chopped tomatoes

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 1/2 tsp sugar (optional, to balance acidity)

  • Salt and freshly ground black pepper, to taste

  • A handful of fresh basil leaves, roughly torn

  • Vegan parmesan cheese, grated, for garnish

  • Fresh parsley, finely chopped, for garnish


Method:

  1. Bring a large pot of salted water to a rolling boil and cook the fusilli according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water to adjust the sauce consistency later.

  2. Meanwhile, in a large pan, heat the olive oil over a medium flame. Add the minced garlic and sauté until it's fragrant, taking care not to let it brown too much.

  3. Pour in the chopped tomatoes with their juice, stirring them into the garlic-infused oil. Sprinkle in the oregano, thyme, and a pinch of sugar if using, letting the herbs infuse their flavour into the sauce.

  4. Simmer the tomato sauce for 10-15 minutes, allowing it to thicken slightly and develop a richer taste. Season with salt and pepper to your preference.

  5. Toss the cooked fusilli into the sauce, adding a splash of the reserved pasta water if needed to reach a silky consistency.

  6. Stir through the fresh basil, allowing the residual heat to wilt it gently, releasing its aromatic oils.

  7. Serve the pasta in warm bowls, crowned with a generous sprinkle of vegan parmesan and a garnish of fresh parsley for colour and freshness.



Additional Recommendations: For a protein boost, consider adding some pan-fried tempeh or chickpeas tossed in Italian herbs to the pasta.


Allergy Information / Alternatives/Substitutions: The recipe is vegan and nut-free. For gluten sensitivities, opt for gluten-free pasta. If vegan parmesan is not available, a sprinkle of nutritional yeast can provide a similar cheesy flavour.


Nutritional Information:

  • Calories: 550 kcal per serving

  • Protein: 15g

  • Carbohydrates: 90g

  • Fat: 12g

  • Saturated Fat: 2g

  • Fibre: 6g

  • Sodium: 200mg





6. Mixed Vegetable & Tofu Stirfry


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Mixed Vegetable Stirfry
Mixed Vegetable Tofu Stirfry

Celebrate the day of love with a vibrant and savoury Vegan Mixed Vegetable and Tofu Soy Sauce Stir-Fry. This main dish is a delightful medley of crisp vegetables and silken tofu, bathed in a rich soy sauce glaze that's sure to tantalize the taste buds. It's a dish that not only nourishes the body but also kindles the spirit of togetherness on your vegan Valentine's feast.


Serves: 2

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes


Ingredients:

  • 200g firm tofu, cut into cubes

  • 1 red bell pepper, thinly sliced

  • 1 medium carrot, julienned

  • 100g button mushrooms, sliced

  • 2 spring onions, chopped

  • 2 cloves garlic, minced

  • 200g spaghetti or noodles, cooked al dente

  • 2 tbsp vegetable oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Sesame seeds, for garnish

  • Fresh parsley or coriander, finely chopped, for garnish


For the Soy Sauce Stir-Fry Glaze:

  • 3 tbsp soy sauce

  • 1 tbsp maple syrup or agave nectar

  • 1 tbsp rice vinegar

  • 1 tsp cornflour, dissolved in 2 tbsp water

  • 1/2 tsp red chilli flakes (optional)


Method:

  1. Press the tofu between kitchen towels to remove excess moisture, then pan-fry in a non-stick skillet with 1 tbsp vegetable oil until all sides are golden brown. Set aside on a plate.

  2. In the same skillet, add the remaining oil, and sauté garlic until fragrant. Add the sliced bell pepper, carrot, and mushrooms, stir-frying over high heat until just tender to retain a crunch.

  3. Whisk together the soy sauce, maple syrup, rice vinegar, cornflour slurry, and chilli flakes to create the glaze. Pour over the vegetables and toss to coat evenly.

  4. Add the cooked tofu and noodles to the skillet, gently folding them into the vegetables and glaze, ensuring everything is well combined and the tofu is reheated.

  5. Season with salt and pepper, then transfer to serving dishes.

  6. Sprinkle with sesame seeds and a generous amount of fresh parsley or coriander before serving.



Additional Recommendations: Serve immediately for the best flavour and texture, perhaps alongside a side of steamed edamame or a crisp green salad.


Allergy Information / Alternatives/Substitutions: This recipe is vegan, nut-free, and can be made gluten-free by using tamari or a gluten-free soy sauce. Brown rice noodles can be substituted for a whole-grain option.


Nutritional Information:

  • Calories: 480 kcal per serving

  • Protein: 18g

  • Carbohydrates: 65g

  • Fat: 16g

  • Saturated Fat: 2g

  • Fibre: 4g

  • Sodium: 1200mg





7. Vegan Saag Tofu


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Saag Tofu
Vegan Saag Tofu

Elevate your Valentine's dining experience with this sumptuous Vegan Saag Tofu, a dish that marries the creamy richness of tofu with the lush, verdant flavours of saag. It's a love letter to the palate, capturing the vibrant essence of traditional Indian cuisine while staying true to plant-based principles. Perfect for a vegan Valentines main course, this dish promises a taste that lingers long after the meal is done, much like a cherished memory.


Serves: 2

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes


Ingredients:

  • 200g firm tofu, pressed and cubed

  • 200g fresh spinach, washed and roughly chopped

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 inch ginger, grated

  • 1 medium tomato, diced

  • 1 green chilli, finely chopped (optional)

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/2 tsp turmeric powder

  • 1/2 tsp garam masala

  • Salt, to taste

  • 2 tbsp vegetable oil

  • Fresh coriander (cilantro), chopped for garnish

  • Red chilli flakes, for garnish


Method:

  1. Heat 1 tablespoon of oil in a large pan over medium heat. Add tofu cubes and pan-fry until golden on all sides. Remove from the pan and set aside.

  2. In the same pan, heat the remaining oil and sauté the onion until translucent. Add the garlic, ginger, and green chilli, cooking until aromatic.

  3. Sprinkle in the ground cumin, coriander, turmeric, and garam masala, toasting the spices until they release their fragrant bouquet.

  4. Stir in the chopped tomatoes, cooking down until they soften and meld with the spices.

  5. Gradually fold in the spinach, allowing it to wilt and absorb the spice mixture. If the pan is too dry, add a splash of water to help the spinach cook down.

  6. Return the tofu to the pan, mixing gently with the spiced spinach until thoroughly combined and heated through.

  7. Season with salt to your preference and let the mixture simmer for a few more minutes, allowing the flavours to marry.

  8. Serve the saag tofu garnished with fresh coriander and a sprinkle of red chilli flakes for a touch of heat.



Additional Recommendations: Enjoy with warm roti or naan bread to complete the feast.


Allergy Information / Alternatives/Substitutions: This dish is vegan, nut-free, gluten-free, and can be made soy-free by substituting tofu with chickpeas or a soy-free vegan paneer alternative.


Nutritional Information:

  • Calories: 300 kcal per serving

  • Protein: 15g

  • Carbohydrates: 15g

  • Fat: 20g

  • Saturated Fat: 2g

  • Fibre: 5g

  • Sodium: 300mg





8. Creamy Vegan Alfredo Fettuccine


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Creamy Vegan Alfredo Fettuccine
Creamy Vegan Alfredo Fettuccine

Indulge in the creamy, comforting embrace of our Vegan Alfredo Fettuccine this Valentine's Day. A dish that speaks volumes of love through its velvety sauce and tender pasta, it's designed to enchant your senses and leave you both feeling deeply content. Let the delicate ribbons of fettuccine interwoven with a rich, sumptuous sauce be a testament to the beauty of vegan cuisine, crafted with care for an intimate evening to remember.


Serves: 2

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes


Ingredients:

  • 200g fettuccine pasta

  • 1 tbsp olive oil

  • 2 cloves garlic, minced

  • 200ml unsweetened almond milk

  • 100g raw cashews, soaked for 4 hours and drained

  • 2 tbsp nutritional yeast

  • Juice of half a lemon

  • Salt and freshly ground black pepper, to taste

  • Fresh basil, for garnish

  • Vegan parmesan cheese, grated, for garnish (optional)


Method:

  1. Cook the fettuccine according to the package instructions in a large pot of boiling salted water until al dente. Drain and set aside, reserving some pasta water.

  2. In a saucepan, gently warm the olive oil over low heat. Add the minced garlic and cook until just golden, ensuring not to burn it for a smooth, mellow flavour.

  3. In a blender, combine the almond milk, soaked cashews, nutritional yeast, lemon juice, salt, and pepper. Blend until the mixture achieves a creamy, smooth consistency.

  4. Pour the cashew mixture into the saucepan with the garlic, stirring over low heat until the sauce thickens. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.

  5. Toss the cooked fettuccine in the creamy sauce, ensuring each strand is beautifully coated.

  6. Divide the pasta between two dishes, garnishing with a sprinkle of fresh basil and vegan parmesan cheese, if using, for a touch of indulgence.



Additional Recommendations: For added texture, top with sautéed mushrooms or sun-dried tomatoes before serving.


Allergy Information / Alternatives/Substitutions: This recipe is vegan, soy-free, and can be made gluten-free by using gluten-free fettuccine. If almond milk is not suitable, any unsweetened plant-based milk of choice can be used.


Nutritional Information:

  • Calories: 550 kcal per serving

  • Protein: 18g

  • Carbohydrates: 75g

  • Fat: 20g

  • Saturated Fat: 3g

  • Fibre: 4g

  • Sodium: 150mg





Vegan Valentines Starters


9. Vegan Mozzarella Sticks with Homemade Sweet Chilli Dip


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Vegan Mozzarella Sticks
Vegan Mozzarella Sticks

Delight your senses this Valentine's Day with an irresistible side dish that's bound to captivate - Vegan Mozzarella Sticks accompanied by a homemade sweet chilli dip. These golden, crispy sticks offer a melt-in-your-mouth experience, paired perfectly with a dip that's the right blend of sweetness and spice. It's a vegan twist on a classic favourite, promising a side dish that's both comforting and exciting, perfect for sharing with your loved one.


Serves: 2

Preparation Time: 30 minutes (plus chilling time)

Cooking Time: 5 minutes

Total Time: 35 minutes (excluding chilling time)


Ingredients for Vegan Mozzarella:

  • 200g raw cashews, soaked for 4 hours

  • 240ml water

  • 2 tbsp tapioca starch

  • 2 tbsp nutritional yeast

  • 1 tbsp lemon juice

  • 1 tsp salt

  • 1/2 tsp garlic powder


Ingredients for Breading:

  • 100g panko breadcrumbs

  • 2 tbsp plain flour

  • 100ml unsweetened plant-based milk

  • 1 tsp onion powder

  • Salt and freshly ground black pepper, to taste


For the Sweet Chilli Dip:

  • 3 tbsp sweet chilli sauce

  • 1 tbsp rice vinegar

  • 1 small clove garlic, minced

  • 1 tsp fresh ginger, finely grated

  • Red chilli flakes, to taste

  • 1 tsp cornflour, dissolved in 1 tbsp water


Method:

  1. Prepare the vegan mozzarella by blending the soaked cashews with water, tapioca starch, nutritional yeast, lemon juice, salt, and garlic powder until smooth.

  2. Cook the mixture in a saucepan over medium heat, stirring continuously until thickened. Spread onto a parchment-lined tray, forming a 1/2 inch thick rectangle. Chill until set.

  3. Cut the set cheese into 1-inch by 3-inch sticks. Set up a breading station with three bowls: flour, plant-based milk, and panko breadcrumbs mixed with onion powder.

  4. Heat vegetable oil in a deep fryer to 180°C (350°F). Coat each cheese stick in flour, dip into milk, then roll in breadcrumbs. Fry until golden brown.

  5. For the sweet chilli dip, combine sweet chilli sauce, rice vinegar, garlic, ginger, and chilli flakes in a saucepan. Simmer and thicken with the cornflour slurry.

  6. Serve the crispy mozzarella sticks with the sweet chilli dip, garnished with fresh parsley.



Additional Recommendations: For an extra golden and crunchy exterior, consider double-dipping the mozzarella sticks in milk and breadcrumbs before frying.


Allergy Information / Alternatives/Substitutions: These vegan mozzarella sticks are dairy-free. For a gluten-free option, use gluten-free flour and breadcrumbs.


Nutritional Information:

  • Calories: Approximately 400 kcal per serving

  • Protein: 10g

  • Carbohydrates: 35g

  • Fat: 25g

  • Saturated Fat: 4g

  • Fibre: 3g

  • Sodium: 800mg





10. Crispy Vegan Spring Rolls with Homemade Sweet Chilli Sauce


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Crispy Vegan Spring Rolls
Crispy Vegan Spring Rolls

Celebrate Valentine's with an Asian-inspired delight: crispy Vegan Spring Rolls paired with a homemade sweet chilli sauce. These rolls are a love letter to the fusion of textures and flavours, a side dish that promises to add an exotic touch to your romantic vegan feast.


Serves: 2

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes


Ingredients:

  • 6 vegan spring roll wrappers

  • 100g shredded cabbage

  • 50g finely sliced red bell pepper

  • 50g bean sprouts

  • 50g shredded carrot

  • 2 spring onions, finely sliced

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • Salt and pepper, to taste

  • Vegetable oil, for deep frying

  • Fresh coriander, for garnish


For the Sweet Chilli Sauce:

  • 3 tbsp sweet chilli sauce

  • 1 tbsp apple cider vinegar

  • 1 tsp finely chopped red chilli

  • 1 small garlic clove, crushed

  • 1 tsp agave syrup or maple syrup

  • 1 tbsp water

  • 1 tsp cornflour


Method:

  1. Begin by preparing the filling for the spring rolls. In a large bowl, mix the cabbage, bell pepper, bean sprouts, carrot, and spring onions. Drizzle with soy sauce and sesame oil, then season with salt and pepper. Toss to combine.

  2. Lay a spring roll wrapper on a clean surface. Place a portion of the filling on the wrapper, fold in the sides, then roll tightly. Seal the end with a little water. Repeat with the remaining wrappers and filling.

  3. Heat the vegetable oil in a deep pan over medium heat. Once hot, fry the spring rolls in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

  4. For the sweet chilli sauce, combine the sweet chilli sauce, vinegar, red chilli, garlic, and syrup in a small saucepan over medium heat. Mix the cornflour with water and add to the sauce. Stir continuously until the sauce thickens. Remove from heat and allow to cool slightly.

  5. Serve the spring rolls on a plate, garnished with fresh coriander. Accompany with the sweet chilli sauce for dipping.



Additional Recommendations: For an extra crunch, you can add finely chopped nuts like peanuts to the filling.


Allergy Information / Alternatives/Substitutions: This recipe is vegan and nut-free. For a gluten-free version, ensure the spring roll wrappers and soy sauce are gluten-free.


Nutritional Information:

  • Calories: Approximately 300 kcal per serving

  • Protein: 6g

  • Carbohydrates: 45g

  • Fat: 10g (Varies depending on frying oil absorption)

  • Saturated Fat: 1g

  • Fibre: 3g

  • Sodium: 700mg





11. Golden Vegan Cheesy Garlic Bread with Dipping Sauce


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Golden Vegan Cheesy Garlic Bread
Golden Vegan Cheesy Garlic Bread

In the symphony of flavours that is Valentine's dining, the harmonious notes of our Vegan Cheesy Garlic Bread with a rustic homemade dipping sauce play a tender prelude. Each slice, a testament to the care put into choosing plant-based ingredients that deliver an indulgence as warm as your affections.


Serves: 2

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes


Ingredients:

  • 1 large baguette, cut into halves

  • 4 tbsp vegan butter, softened

  • 2 cloves garlic, minced

  • 1/2 cup vegan cheese, grated

  • 1 tsp dried oregano

  • Fresh parsley, finely chopped for garnish

  • Salt and freshly ground black pepper, to taste


For the Dipping Sauce:

  • 1/4 cup sweet chilli sauce

  • 1 tbsp soy sauce

  • 1 tsp balsamic vinegar

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • A pinch of smoked paprika


Method:

  1. Preheat your oven to 200°C (392°F). Line a baking tray with parchment paper.

  2. In a small bowl, combine the vegan butter with minced garlic, dried oregano, salt, and pepper. Spread this mixture generously over the cut sides of the baguette.

  3. Sprinkle the grated vegan cheese evenly over the buttered baguette halves.

  4. Place the baguette halves on the prepared baking tray. Bake in the oven for about 10 minutes, or until the bread is toasted to golden perfection and the cheese has melted beautifully.

  5. Meanwhile, prepare the dipping sauce by whisking together the sweet chilli sauce, soy sauce, balsamic vinegar, garlic powder, onion powder, and smoked paprika in a small serving bowl. Adjust seasoning to taste.

  6. Once the bread is done, let it cool slightly and then slice into individual portions. Sprinkle with freshly chopped parsley for a burst of colour and freshness.

  7. Serve the warm cheesy garlic bread alongside the bowl of savoury dipping sauce.



Additional Recommendations: Consider adding a sprinkle of nutritional yeast on top of the vegan cheese before baking for an extra cheesy flavour.


Allergy Information / Alternatives/Substitutions: This dish is vegan and nut-free. For a gluten-free alternative, use a gluten-free baguette.


Nutritional Information:

  • Calories: Approximately 400 kcal per serving

  • Protein: 8g

  • Carbohydrates: 56g

  • Fat: 16g (Varies depending on the brand of vegan cheese and butter used)

  • Saturated Fat: 4g

  • Sugar: 6g (From sweet chilli sauce)

  • Sodium: 900mg





12. Crispy Vegan Samosas


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Crispy Vegan Samosas
Crispy Vegan Samosas

Welcome to our Valentine's culinary experience where we transform humble ingredients into a symphony of flavours. Today, we present our homemade vegan samosas with a sweet chilli chutney sauce that sings with each bite. Perfect for a cosy night in, these samosas are a labour of love, crispy on the outside, tender and fragrant on the inside.


Serves: 2-3

Preparation Time: 45 minutes

Cooking Time: 30 minutes

Total Time: 1 hour 15 minutes


Ingredients:

  • 6 vegan samosa wrappers

  • 2 medium potatoes

  • 1/2 cup fresh peas

  • 1 small onion, finely sliced

  • 1 small carrot, finely diced

  • 2 tbsp olive oil, divided

  • 1 tsp cumin seeds

  • 1 tsp mustard seeds

  • 1 tsp turmeric powder

  • 1 tsp garam masala

  • Salt and freshly ground black pepper, to taste

  • A handful of fresh coriander, finely chopped

  • Vegetable oil for deep frying


For the Sweet Chilli Chutney Sauce:

  • 1/4 cup tamarind paste

  • 1/4 cup agave syrup or maple syrup

  • 1 tbsp fresh ginger, grated

  • 1 garlic clove, minced

  • 1 tsp chilli flakes, or to taste

  • 1 tsp ground cumin

  • Salt, to taste


Method:

  1. Begin by preparing the potatoes. Wash them thoroughly, place them in a pot, and cover with cold water. Bring to a boil and cook until they are fork-tender, about 15-20 minutes.

  2. Once cooked, drain the water and allow the potatoes to cool slightly. Peel the skins, then use a potato masher or fork to mash them until smooth. Set aside.

  3. Meanwhile, boil the peas in salted water for about 3-4 minutes, or until just tender. Drain and set aside.

  4. Heat 1 tbsp of olive oil in a frying pan over medium heat. Add the cumin and mustard seeds and allow them to sizzle for a few seconds until fragrant.

  5. Add the sliced onions and diced carrots to the pan. Sauté until the onions are translucent and the carrots have softened, about 5-7 minutes.

  6. To the pan, add the mashed potatoes and boiled peas. Sprinkle in the turmeric, garam masala, and season with salt and pepper. Cook for an additional 5 minutes, stirring to combine all the flavours. Remove from heat and stir in the chopped fresh coriander. Allow the mixture to cool.

  7. To make the samosas, lay out the samosa wrappers. Place a spoonful of the cooled filling onto each wrapper. Fold the wrappers over the filling to form a triangle shape, using a little water to seal the edges.

  8. In a deep pan, heat the vegetable oil to 180°C (350°F) for deep frying. Carefully add the samosas and fry until they are golden brown and crispy, about 3-4 minutes each side. Use a slotted spoon to remove them from the oil and drain on paper towels.

  9. For the sweet chilli chutney sauce, combine the tamarind paste, agave syrup, grated ginger, minced garlic, chilli flakes, ground cumin, and salt in a small saucepan. Warm over low heat, stirring until the sauce thickens slightly, about 5-7 minutes. Remove from heat and let it cool.

  10. Serve the hot samosas with the sweet chilli chutney sauce, garnished with additional chopped coriander if desired.



Chef's Tips:

  • For an even filling distribution, cut the boiled potatoes into quarters before mashing.

  • Always taste your samosa filling and adjust the seasoning as needed for that perfect balance of spice.


Allergy Information / Alternatives/Substitutions: This recipe is dairy-free, nut-free, and can be made gluten-free if you use gluten-free samosa wrappers.


Nutritional Information:

  • Calories: Approximately 300-350 kcal per serving

  • Protein: 5g

  • Carbohydrates: 50g

  • Fat: 10g

  • Fibre: 4g

  • Sugars: 12g





Vegan Valentines Deserts


13. Vegan Oreo Cheesecake


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Vegan Oreo Cheesecake
Vegan Oreo Cheesecake

Imagine a dessert that captures both the heart and the palate, a vegan Oreo cheesecake that's as rich and creamy as it is ethical. This Valentine's, we're crafting a slice of heaven that's dairy-free and utterly delicious. The classic Oreo biscuit base, combined with a silky smooth cheesecake filling, promises a sweet end to your romantic meal.


Serves: 8-10

Preparation Time: 30 minutes (plus chilling time)

Cooking Time: None

Total Time: 30 minutes (plus at least 4 hours of chilling)


Ingredients:


For the Base:

  • 2 cups vegan Oreo biscuits, crushed (filling removed and saved for the cheesecake filling)

  • 1/3 cup vegan butter, melted


For the Filling:

  • 2 cups raw cashews, soaked overnight and drained

  • 1 cup coconut cream

  • 1/2 cup maple syrup or agave nectar

  • 2 tbsp lemon juice

  • 1 tsp vanilla extract

  • A pinch of sea salt

  • 1 cup vegan Oreo biscuits, roughly chopped (filling included)


For the Topping:

  • 1/2 cup vegan Oreo biscuits, crushed (for garnish)


Method:

  1. Start by preparing the base. In a mixing bowl, combine the crushed Oreo biscuits and melted vegan butter until the mixture resembles wet sand.

  2. Press the mixture firmly into the bottom of a lined springform pan to form a compact base. Chill in the refrigerator while you prepare the filling.

  3. For the filling, blend the soaked and drained cashews in a food processor until smooth. Add the coconut cream, maple syrup, filling from the oreo biscuits, lemon juice, vanilla extract, and a pinch of sea salt. Continue to blend until the mixture is creamy and well-combined.

  4. Fold in the roughly chopped Oreo biscuits into the cheesecake mixture, ensuring they're evenly distributed.

  5. Pour the filling over the chilled base, smoothing out the top with a spatula or the back of a spoon.

  6. Sprinkle the additional crushed Oreo biscuits over the top for a decorative finish.

  7. Refrigerate the cheesecake for at least 4 hours, or overnight, to set. This will ensure a firm texture that holds its shape when sliced.

  8. Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.

  9. Slice with a warm, dry knife for clean cuts, and serve chilled.



Chef's Notes:

  • For a smooth cheesecake texture, ensure the cashews are soaked until they're very soft. This could take 4 hours to overnight.

  • If you're short on time, you can quick-soak the cashews by pouring boiling hot water over them and letting them soak for 1 hour.


Allergy Information / Alternatives/Substitutions: This recipe is gluten-free, dairy-free, and egg-free. Ensure the Oreo biscuits used are vegan, as some brands may differ.


Nutritional Information:

  • Calories: Approximately 400-450 kcal per slice

  • Protein: 6g

  • Carbohydrates: 40g

  • Fat: 25g

  • Fibre: 3g

  • Sugars: 20g





14. Vegan Apple Strudel


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Vegan Apple Strudel
Vegan Apple Strudel

Envelop your Valentine's evening in the warm, comforting embrace of a vegan apple strudel. This delightful dessert weaves the homely flavours of spiced apple and raisins within flaky, golden pastry — all made with plant-based love. Let this strudel be a testament to the sweet simplicity of your affection.


Serves: 6

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes


Ingredients:

For the Filling:

  • 4 medium-sized tart apples, peeled, cored, and thinly sliced

  • 1/2 cup raisins, soaked in warm water for 10 minutes

  • Juice of 1/2 a lemon

  • 1/4 cup light brown sugar

  • 1 tsp ground cinnamon

  • A pinch of ground nutmeg

  • A pinch of ground cloves

  • 1/4 cup breadcrumbs (ensure vegan-friendly)

For the Strudel Pastry:

  • 1 sheet ready-made vegan puff pastry, thawed

  • 2 tbsp almond milk, for glazing

  • A little flour, for dusting

For the Topping:

  • Icing sugar, for dusting


Method:

  1. Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper.

  2. In a large mixing bowl, combine the sliced apples, drained raisins, lemon juice, brown sugar, cinnamon, nutmeg, and cloves. Toss well to coat the apples evenly in the spices and set aside.

  3. Sprinkle breadcrumbs over the bottom half of the puff pastry sheet, leaving a small border around the edges. This will help to absorb the juices and keep the pastry crisp.

  4. Arrange the apple mixture over the breadcrumbs.

  5. Carefully roll the pastry over the filling, tucking in the sides as you roll to seal the filling inside. Place the strudel seam-side down on the prepared baking tray.

  6. Brush the strudel with almond milk to glaze, and lightly score the top with diagonal lines to create a pattern.

  7. Bake in the preheated oven for about 30 minutes, or until the pastry is puffed and golden brown.

  8. Remove from the oven and allow to cool slightly on a wire rack.

  9. Dust with icing sugar just before serving.



Chef's Notes:

  • For the best results, ensure that the puff pastry is fully thawed but still cool to the touch.

  • If your puff pastry isn't already rolled out, dust a surface with flour and gently roll the pastry into a rectangular shape, approximately 1/4 inch thick.

  • Serve the strudel warm for the best flavour and texture. If desired, accompany with a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream for added indulgence.



Allergy Information / Alternatives/Substitutions: This recipe can be adapted for gluten-free requirements by using gluten-free puff pastry and breadcrumbs.


Nutritional Information:

  • Calories: Approximately 350 kcal per serving

  • Protein: 3g

  • Carbohydrates: 55g

  • Fat: 14g

  • Fibre: 4g

  • Sugars: 28g





15. Vegan Chocolate Brownies


Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Valentines Recipes Vegan Chocolate Brownies
Vegan Chocolate Brownies

Celebrate the day of love with these irresistibly rich and gooey vegan chocolate brownies. A perfect treat for your Valentine, these brownies offer the ultimate chocolate experience without any dairy or eggs. Dive into the decadence of moist, fudgy brownies that promise a chocolatey delight in every bite.


Serves: 9-12 (depending on cut size)

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Total Time: 40-45 minutes


Ingredients:

  • 200g dark vegan chocolate, broken into pieces

  • 80ml vegetable oil, plus extra for greasing

  • 200ml plant-based milk (almond or soy works well)

  • 1 tsp apple cider vinegar

  • 200g self-raising flour

  • 200g caster sugar

  • 4 tbsp cocoa powder

  • 1 tsp baking powder

  • A pinch of salt

  • 100g vegan chocolate chips


Method:

  1. Preheat your oven to 180°C (350°F). Grease and line an 8-inch square baking tin with parchment paper, allowing some overhang for easy removal.

  2. Place the dark chocolate and vegetable oil in a heat-proof bowl. Melt over a pan of simmering water or in the microwave in 30-second bursts, stirring until smooth. Set aside to cool slightly.

  3. In a separate bowl, whisk together the plant-based milk and apple cider vinegar. Allow it to sit for a minute to curdle, creating a vegan 'buttermilk'.

  4. In a large mixing bowl, sift together the self-raising flour, caster sugar, cocoa powder, baking powder, and salt.

  5. Pour the melted chocolate mixture and vegan 'buttermilk' into the dry ingredients. Stir until just combined into a batter, ensuring not to overmix.

  6. Fold in the vegan chocolate chips, reserving some to sprinkle on top before baking.

  7. Transfer the batter into the prepared tin, smoothing out the top with a spatula. Sprinkle the remaining chocolate chips over the batter.

  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out mostly clean with a few moist crumbs.

  9. Allow the brownies to cool in the tin for at least 15 minutes before lifting out onto a wire rack to cool completely.

  10. Once cool, cut into squares and dust with a little icing sugar for a touch of elegance, if desired.



Chef's Notes:

  • For an extra fudgy texture, consider adding a tablespoon of plant-based yoghurt to the batter.

  • These brownies keep well in an airtight container for up to 5 days, making them a perfect make-ahead dessert for your Valentine's celebration.


Allergy Information / Alternatives/Substitutions: This recipe is vegan and can be made gluten-free by substituting the self-raising flour with a gluten-free alternative. Ensure that the baking powder and chocolate used are also gluten-free.


Nutritional Information:

  • Calories: Approximately 280 kcal per serving (based on 12 servings)

  • Protein: 3g

  • Carbohydrates: 38g

  • Fat: 14g

  • Fibre: 2g

  • Sugars: 25g




Conclusion


As our vegan Valentine's culinary voyage comes to a close, we hope you're filled with inspiration and anticipation for the romantic feast that awaits. Each of our vegan Valentine's recipes, from the alluring starters and robust mains to the decadent side dishes and sumptuous desserts, is designed to make your celebration of love both memorable and delicious. So, light the candles, set the table, and let the magic of vegan Valentine's Day unfold, creating moments to cherish with every mouthful. Remember, whether it's a first date or a golden anniversary, the way to the heart is through the stomach, and our vegan delights are here to pave the path with compassion and flavour.





Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





Copyright

We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.


Disclaimer

**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.











765 views0 comments

Recent Posts

See All

Comments


bottom of page