These seven delicious and easy to prepare vegan dinner recipes can help you end Valentine’s day on a high and delicious note, without sacrificing your eating preferences.
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Vegan Dinner Recipes: 7 Delicious Vegan Recipes to Celebrate Valentine’s Day
1. Black Bean Mangoacamole Salad
Total Time: 15 minutes
Ingredients
- 1 red onion, chopped
- 1 red chili, deseeded and chopped
- ½ small pack of chopped coriander
- 1 small avocado, stoned, peeled, and chopped
- 14 ounce can black beans, drained and rinsed
- 1 small mango, stoned, peeled, and chopped
- 5 ounces cherry tomatoes, halved
- Juice and zest of 1 lime
Directions
- Mix together the chili, onions, tomatoes, avocado, mango, and lime juice and zest in a mixing bowl.
- Mix the beans and coriander in.
- Serve and enjoy.
2. Tomatartlets With Popeye’s Pesto
Total Time: 30 minutes
Ingredients
The Crust
- 1 ½ cups flour (spelt)
- 1/3 cup water, cold
- ½ tsp salt
- 3 Tbsp olive oil
For the Ricotta
- 1 cup basil leaves, packed loosely
- 1 cup uncooked cashews, soaked in water at least an hour
- ¼ tsp salt
- 1 Tbsp lemon juice
- 3 Tbsp water
- 1 Tbsp yeast
For the Pesto
- 1 cup basil leaves, packed tightly
- 1 Tbsp freshly squeezed lemon juice
- ½ cup uncooked cashews
- ½ tsp salt
- ¼ cup olive oil
- 2 garlic cloves
- 2 Tbsp yeast
- 5 ounces baby spinach
For the Tarts
- 3 Roma tomatoes, cut into 12 strips
- Basil leaves
Directions
- Heat the oven to 400° Fahrenheit.
- Coat the inside of a muffin pan or small tart pan with oil.
For the Crust:
- In a mixing bowl, mix all the ingredients for the crust and knead until well-combined.
- On a lightly floured surface, roll the dough until it becomes ¼ – 1/8 inch thick.
- Cut 12 small circles from the rolled dough using a ring mold, round glass, or round cookie cutter.
- Pick up each dough piece and put them inside the pans, pressing them into all corners.
- Cut away excess dough from the pans and set the dough-filled pans aside for filling up later.
For the Ricotta:
- Save for the basil leaves, place all the ricotta’s ingredients in a blender or processor and blend to a ricotta-like, fluffy mixture, about five minutes.
- Stop blending every now and then to scrape down the sides of the blender to make sure everything is well-incorporated.
- Add the basil leaves and pulse a couple of times, or just until they get chopped and mixed in.
For the Pesto:
- Except for the olive oil, blend all the pesto’s ingredients using a food processor or blender until chopped finely.
- With the blender still running, drizzle in the olive oil in and process until thoroughly combined with the chopped ingredients.
For the Tiny Tarts:
- Pour the cashew ricotta into each of the crusts in the pans and put a tomato slice as a topping.
- Bake the tarts in the already-heated oven for 15 to 20 minutes or until the crusts become golden.
- When done, take the tarts out of the oven and allow to cool for several minutes.
- Put a few basil leaves and a dollop of spinach pesto on top of each tart.
- Enjoy!
3. Avocado, Lime, and Tomato Linguine
Total Time: 30 minutes
Ingredients:
- 1 red chili, deseeded and finely chopped
- ½ pack of chopped coriander
- 1 red onion, finely chopped
- 4 ounces wholemeal linguine
- 1 avocado, stoned, peeled, and chopped
- 2 large ripe tomatoes, chopped
- Zest and juice of 1 lime
Directions:
- Cook the linguine noodles, following its packaging’s instructions or for about 10 minutes.
- While cooking the linguine, mix well all the remaining ingredients in a medium-sized mixing bowl.
- Drain the linguine, transfer it to the bowl with all the mixed ingredients, and toss thoroughly.
- Enjoy as warm pasta or a cold salad later on.
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4. Bean Pesto Bruschetta
Total Time: 10 minutes
Ingredients
For the Pesto
- ½ cup pine nuts
- ¼ cup water
- ½ cup zucchini, chopped
- ¼ tsp garlic powder
- ½ tsp salt (or to taste)
- 2 Tbsp freshly-squeezed lemon juice
- A handful of basil leaves
For the Bruschetta
- 1/3 cup diced Roma tomatoes
- ½ cup cannellini beans, rinsed and drained
- Pepper and salt to taste
- Whole wheat bread slices
Directions
- Make the pesto by blitzing together all the pesto ingredients using a food processor or blender.
- Prepare the bruschetta by tossing together the pepper, salt, beans, and tomatoes well in a medium-sized mixing bowl.
- Spread pesto on the whole wheat bread before topping with the bruschetta bean mixture.
5. Chilitarian Dinner for Two
Total time: 30 minutes
Ingredients
- 1 can kidney beans in chili sauce
- 14 ounces packaged, oven-roasted vegetables
- 1 pouch ready-to-eat mixed-grain
- 1 can tomatoes, chopped
Directions
- Bring the oven to 392°F/356°F fan/gas 6.
- In a casserole, cook the oven-roasted veggies for up to 15 minutes.
- Then, put the tomatoes and beans in the casserole. Season the chili mixture and cook for 10 to 15 minutes more or until the mixture turns piping hot.
- In a microwave oven set at “high”, heat the ready-to-eat pouch for one minute.
- Serve the pouch with the chili to enjoy a spicy vegetarian dinner recipe.
6. Chickpea Kale, Caesar!
Total Time: 50 Minutes
Ingredients
For the Croutons
- 1 tsp freshly-squeezed lemon juice
- ½ tsp ground black pepper
- 1 tsp garlic powder
- ½ teaspoon salt
- 1 tsp onion powder
- 1 tsp liquid from canned chickpeas, i.e., aquafaba
- 14 ounces canned chickpeas
For the Salad Dressing
- 12 ounces packaged tofu
- ¼ cup lemon juice
- 2 garlic cloves
- 1 Tbsp drained capers
- 2 tsp white miso (mellow)
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp mustard powder
For the Hemp Parmesan
- ¼ cup hemp seeds
- ½ tsp salt
- ¼ cup yeast
- ¼ tsp mustard powder
For the Salad
- 1 large head of romaine lettuce
- A large bunch of de-stemmed and chopped kale
Directions
For the Croutons
- Use parchment paper to line a baking sheet while preheating the oven to 400° Fahrenheit.
- Drizzle the lemon juice and aquafaba on the chickpeas in a bowl. Throw the onion powder, garlic powder, pepper and salt in and coat the chickpeas.
- Bake the chickpeas for 20 minutes before shaking the pan and baking for another 15 minutes.
- Cool for up to 10 minutes.
For the Dressing
- In a food processor, blend all the dressing ingredients until creamy and smooth.
- Put in the fridge while the croutons finish baking.
For the Hemp Parmesan
- Blend or process all ingredients until creamy and smooth.
- Refrigerate until the croutons finish baking.
For the Salad
- In a big bowl, put the kale and ½ of the dressing mixture.
- Massage the dressing into the kale until the leaves soften and wilt.
- Throw the lettuce and the last half of the dressing mixture into the bowl. Coat by tossing.
- Add the chickpeas and sprinkle in the hemp parmesan.
- Serve immediately.
7. Spinach Garlic Shallots
Total Time: 20 minutes
Ingredients
- 2 Tbsp of olive oil
- 9 ounces large spinach leaves
- A handful of small, peeled shallots
- A whole and peeled garlic clove
Directions
- Boil the spinach in water until bright green and wilted.
- Drain the spinach and cool under running tap water.
- Squeeze the water out from the spinach leaves to dry.
- Sauté the shallots in oil until tender, about five minutes.
- Throw the garlic in and continue sautéing for another 30 seconds.
- Throw in the spinach leaves, season accordingly, and stir until the leaves are heated through.
Learn three more easy vegan recipes in under 15 minutes from SweetPotatoSoul:
These vegan dinner recipes will be a sure hit, whether you’re hoping for some lighter fare to counter the excessive sweets of the holiday, or want to serve up a unique dinner for two.
What are your favorite vegan dinner recipes for two? Let us know in the comments section below.
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