9 Fantastic Recipes for a Homemade Vegan Valentine’s Day Dinner
The lack of meat doesn’t mean this elegant spread is short on flavor. With tamari, mushrooms, miso and sun-dried tomatoes, it’s packed with umami and savory goodness.
Vegan Pumpkin Soup with Toasted Coconut
With the fresh ginger and the richness of coconut milk and the crunch of toasted coconut flakes, this quick and easy soup is a sweet and spicy start to a Valentine’s Day dinner.
Nordic Winter Vegetable Soup
Scandinavian chef Trina Hahnemann takes all our cold-weather favorites (think celeriac, parsnips, greens and barley) and combines them into one exquisite soup. It’s excellent as a starter, but could also work as a lighter main course.
Twice-Cooked Broccoli with Hazelnuts and Garlic
This veggie side dish gets a double dose of nutty flavor from toasted hazelnuts and hazelnut oil. And cooking the broccoli twice (steaming and sautéing) means it’s perfectly tender on the inside and perfectly browned on the outside.
Braised Baby Artichokes with Tomato Coulis
Let yourself be whisked away to the South of France with this Provençal dish, also known as artichokes barigoule. Its fragrant herbs and spices make it compelling enough to eat on its own, but it also makes a stunning side dish.
Gluten-Free Winter Squash Gnocchi
These pillowy dumplings are the perfect way to take advantage of winter squash like Red Kuri and Kabocha. Try them with a green pesto or chimichurri to show off their gorgeous color.
Pasta with Cauliflower, Peppers and Walnut Pesto
This pretty pasta dish by Seattle chef Jerry Traunfeld has sweet bell peppers and an herby pesto. It’s quick and delicious and makes a wonderful meat-free main.
Carrot Osso Buco
Richard Blaise’s twist on Osso Buco is the ultimate vegan comfort food. Served over a savory root vegetable puree or polenta, it’s both refined and intensely satisfying.
Mixed Mushroom Ragout
Wild mushrooms and miso pack an umami wallop into this rich sauce from chef Stephanie Izard. She also adds coconut milk and raisins for a bit of sweetness and complexity. Made with vegetable stock, it’s a fabulous for a vegan main course.