5 Good Vegan Valentines Day Recipes

Impress your sweetheart on Valentine's Day by preparing one or more of these 5 good vegan Valentine's day recipes. Vegan Valentine's day recipes can be as decadent and delicious as any non-vegetarian treat. Whether you're making a full meal or just dessert, these vegan recipes will wow anyone.

Vegan Valentine's Day Truffles

Ingredients:

• 1 cup soy or coconut creamer
• 1 cup vegan dark chocolate chips
• Cocoa powder

1. Pour the soy or coconut creamer into a small saucepan. Bring to a gentle boil and take off the heat.
2. Add the vegan dark chocolate chips and stir. Continue to stir until the chips are melted and completely incorporated into the creamer.
3. Place the saucepan in the refrigerator or let cool on the counter until set. Scoop out tablespoon size portions of the chocolate and creamer and form into balls.
4. Roll each truffle in the cocoa powder to coat.

Vegan Valentine Heart Cake

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoon vanilla extract
• 2 teaspoon distilled white vinegar
• 2 cups water

1. Preheat oven to 350 degrees. Grease a 9 inch square cake pan and a 9 inch round pan.
2. Combine flour, cocoa powder, baking soda and salt in a small mixing bowl. Stir until well combined.
3. Mix sugar, oil, vanilla and water in a large bowl. Add the flour mixture to the liquid and beat until the flour is incorporated and the batter is relatively lump free.
4. Add the 2 teaspoons of vinegar and stir quickly. Pour the batter into the cake pans and bake for 25 minutes, or until a toothpick stuck in the middle comes out clean.
5. Let the cakes cool on a wire rack. Once cool, cut the circle cake in half and place one half on two sides of the square cake to form a heart. Frost with vegan frosting and decorate as you wish.

Vegan Valentine's Day Frosting

Ingredients:

• 1/2 cup vegan margarine, room temperature
• 1/2 cup vegan cream cheese, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Red food coloring

1. Beat margarine and cream cheese in a small bowl until fluffy. Use a hand mixer to get the best results.
2. Add 1/2 cup of powdered sugar at a time, beating after each addition to incorporate. Add in the vanilla.
3. Beat in the red food coloring until the frosting is the color you desire. Spread frosting on cooled cake.

Vegan Artichoke Hearts Spread

Ingredients:

• 1/4 cup white mushrooms, sliced
• Vegetable oil
• 1 can artichoke hearts, drained and quartered
• 5 ounces silken tofu, crumbled
• 1/4 cup soy milk
• 2 teaspoons Italian herb seasonings
• 1/2 teaspoon corn starch
• 2 cloves of garlic, minced
• 1/2 cup nutritional yeast
• Salt and pepper, to taste

1. Saute the mushrooms in a bit of oil until browned. Remove from pan and set aside.
2. Place artichoke hearts, tofu, soy milk, seasonings, corn starch, garlic and nutritional yeast in the bowl of a food processor. Process until smooth, then add in the mushrooms and blend. Add salt and pepper to taste.
3. Transfer spread to a casserole dish. Bake in a 350 degree oven until browned and crispy, about 45 minutes.

Vegan Valentine's Salad

Ingredients:

• 4 cups argula or other spicy salad green
• 1 can hearts of palm, drained and sliced into 3/4 inch pieces
• 1 tomato, sliced into wedges
• 1 red onion, sliced into thin strips
• 1 tablespoon Balsamic vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste

1. Place 2 cups of argula on each salad plate. Top with half of the hearts of palm, tomato and red onion.
2. Whisk together Balsamic vinegar and olive oil in a small bowl, until emulsified. Add salt and pepper to taste.
3. Drizzle vinegar and oil dressing over the salad and serve immediately.