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
- 1 cup soy or coconut creamer
- 1 cup vegan dark chocolate chips
- Cocoa powder
- Pour the soy or coconut creamer into a small saucepan. Bring to a gentle boil and take off the heat.
- Add the vegan dark chocolate chips and stir. Continue to stir until the chips are melted and completely incorporated into the creamer.
- 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.
- Roll each truffle in the cocoa powder to coat.
Vegan Valentine Heart Cake
- 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
- Preheat oven to 350 degrees. Grease a 9 inch square cake pan and a 9 inch round pan.
- Combine flour, cocoa powder, baking soda and salt in a small mixing bowl. Stir until well combined.
- 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.
- 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.
- 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
- 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
- Beat margarine and cream cheese in a small bowl until fluffy. Use a hand mixer to get the best results.
- Add 1/2 cup of powdered sugar at a time, beating after each addition to incorporate. Add in the vanilla.
- Beat in the red food coloring until the frosting is the color you desire. Spread frosting on cooled cake.
Vegan Artichoke Hearts Spread
- 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
- Saute the mushrooms in a bit of oil until browned. Remove from pan and set aside.
- 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.
- Transfer spread to a casserole dish. Bake in a 350 degree oven until browned and crispy, about 45 minutes.
Vegan Valentine's Salad
- 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
- Place 2 cups of argula on each salad plate. Top with half of the hearts of palm, tomato and red onion.
- Whisk together Balsamic vinegar and olive oil in a small bowl, until emulsified. Add salt and pepper to taste.
- Drizzle vinegar and oil dressing over the salad and serve immediately.