50+ Delicious Valentine’s Day Vegan Dinner Recipes to Spice Up Your Day

Valentine’s Day is the perfect occasion to celebrate love with a delicious and memorable meal. While many people traditionally think of steak and rich desserts, Valentine’s Day is also a fantastic opportunity to enjoy vibrant, plant-based dishes.

Whether you’re vegan or simply looking to create a healthier, animal-free dinner for your loved one, there’s no shortage of flavorful and creative options.

From cozy pasta dishes to colorful salads and indulgent desserts, the possibilities are endless.

In this article, we’ve compiled a list of 50+ Valentine’s Day vegan dinner recipes that will not only impress but also satisfy your cravings for delicious, cruelty-free cuisine.

Whether you’re cooking for a special someone or having a solo celebration, these recipes are sure to make your Valentine’s Day memorable.

50+ Delicious Valentine’s Day Vegan Dinner Recipes to Spice Up Your Day

Valentine’s Day is all about love, and what better way to show your love than through a thoughtful, plant-based dinner?

With these 50+ vegan dinner recipes, you can create a delightful, indulgent, and healthy meal that everyone will enjoy.

Whether you’re hosting a romantic dinner for two or preparing a cozy meal at home, these recipes offer a wide range of options to suit any taste.

From savory mains to sweet desserts, your plant-based Valentine’s Day dinner will be a celebration of flavor, creativity, and love.

Creamy Vegan Mushroom Stroganoff

This creamy vegan mushroom stroganoff is a rich, comforting dish that brings all the classic flavors of the beloved stroganoff without any dairy or meat. Perfect for a romantic Valentine’s Day dinner, it features sautéed mushrooms in a velvety, plant-based cream sauce served over pasta. It’s simple to make, hearty, and luxurious, offering a satisfying meal for you and your partner to enjoy.

Ingredients:

• 2 cups of mushrooms (cremini or button), sliced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon flour (for thickening)
• 1 cup vegetable broth
• 1 cup canned coconut milk (or any plant-based milk)
• 1 tablespoon Dijon mustard
• 1 teaspoon soy sauce or tamari
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 8 oz wide egg-free pasta (or gluten-free pasta if preferred)
• Fresh parsley for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened, about 3-4 minutes.
2. Add the sliced mushrooms to the pan and cook for another 5-7 minutes, until the mushrooms release their moisture and become golden.
3. Sprinkle flour over the mushrooms and stir for about a minute to combine. This helps thicken the sauce.
4. Pour in the vegetable broth and coconut milk, stirring constantly to avoid lumps. Stir in the mustard, soy sauce, thyme, salt, and pepper.
5. Bring the mixture to a simmer and cook for another 5 minutes, allowing the sauce to thicken.
6. Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
7. Toss the cooked pasta with the creamy mushroom sauce until fully coated.
8. Serve warm, garnished with fresh parsley.

This vegan mushroom stroganoff is the perfect dish to create a cozy and indulgent meal for Valentine’s Day. The creamy sauce, rich with the umami of mushrooms and seasoned perfectly with mustard and thyme, makes each bite feel luxurious. Paired with your favorite pasta, this meal is both comforting and romantic, offering a satisfying vegan option that doesn’t compromise on flavor or texture. Whether you’re new to plant-based cooking or a seasoned vegan, this dish will make your Valentine’s Day dinner feel extra special.

Sweet Potato & Black Bean Tacos with Avocado Cream

These vibrant and delicious sweet potato and black bean tacos are a fantastic choice for a fresh and exciting Valentine’s Day dinner. The combination of roasted sweet potatoes, seasoned black beans, and a zesty avocado cream makes for a flavorful and hearty meal. Whether you’re sharing them with a partner or enjoying them solo, these tacos are full of color, taste, and love.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 1/4 cup lime juice
• 2 tablespoons cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon water
• Sriracha (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy on the edges.
2. While the sweet potatoes roast, heat a pan over medium heat and add the black beans and corn. Cook for about 5 minutes until heated through, then set aside.
3. To make the avocado cream, blend the avocado, lime juice, cilantro, olive oil, and water in a food processor until smooth. Add salt and pepper to taste, and if you like a spicy kick, add a bit of sriracha.
4. Warm the tortillas in a dry skillet or microwave for 30 seconds.
5. Assemble the tacos by placing a spoonful of sweet potatoes and black beans onto each tortilla. Drizzle with avocado cream and garnish with extra cilantro or a squeeze of lime if desired.

These sweet potato and black bean tacos are a beautiful balance of flavors, textures, and colors, making them perfect for a lively, flavorful Valentine’s Day dinner. The sweetness of the roasted sweet potatoes complements the savory black beans, while the creamy avocado sauce adds a luxurious richness. These tacos are not only packed with nutrients but are also incredibly satisfying. Whether you’re planning a casual dinner or something a bit more festive, these tacos will bring a touch of love to your table.

Vegan Chocolate Lava Cake

What’s more romantic than chocolate for Valentine’s Day? This vegan chocolate lava cake is an indulgent, gooey treat that will impress your partner while being totally plant-based. It’s rich, decadent, and bursting with molten chocolate goodness in every bite. Pair it with vegan vanilla ice cream for an unforgettable dessert.

Ingredients:

• 1/2 cup dark chocolate chips (dairy-free)
• 1/4 cup coconut oil
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup granulated sugar (or coconut sugar)
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Powdered sugar for dusting (optional)
• Vegan vanilla ice cream (optional)

Instructions:

1. Preheat the oven to 425°F (220°C) and grease two ramekins with coconut oil or non-stick spray.
2. In a microwave-safe bowl, melt the chocolate chips and coconut oil together in the microwave, stirring every 20 seconds until smooth.
3. Stir in the almond milk and granulated sugar until combined.
4. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Pour the dry ingredients into the wet mixture and stir until smooth. Add the vanilla extract and mix well.
6. Pour the batter evenly into the prepared ramekins, filling them about three-quarters of the way.
7. Bake the cakes for 10-12 minutes, or until the edges are firm but the center is still soft.
8. Remove the cakes from the oven and let them cool for 5 minutes. Run a knife around the edges of the cakes and carefully invert them onto plates.
9. Dust with powdered sugar and serve with a scoop of vegan vanilla ice cream for extra indulgence.

This vegan chocolate lava cake is the ultimate indulgent treat for Valentine’s Day. Its rich, molten center flows out as soon as you cut into it, creating a stunning and delicious dessert. The combination of dark chocolate and coconut oil gives the cake a smooth, velvety texture that is truly irresistible. Paired with vegan ice cream, it’s the perfect finish to a romantic meal. Whether you’re making it for a special occasion or simply to satisfy a chocolate craving, this dessert is sure to impress.

Vegan Stuffed Bell Peppers

These vibrant vegan stuffed bell peppers are not only colorful but also packed with flavor. Filled with a mixture of quinoa, black beans, tomatoes, and spices, they create a hearty and nutritious meal that’s perfect for a romantic Valentine’s Day dinner. The stuffed peppers are topped with a melty vegan cheese and baked to perfection, making them both satisfying and delightful to share.

Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 can diced tomatoes (drained)
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 cup vegan cheese (optional)
• Lime wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Stir in the chopped cilantro.
3. Stuff each bell pepper with the quinoa mixture, pressing it down gently to pack it in.
4. If using, top each stuffed pepper with a sprinkle of vegan cheese.
5. Cover the baking dish with foil and bake for 30-35 minutes, until the peppers are tender.
6. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted (if used).
7. Serve with lime wedges for a burst of fresh flavor.

These vegan stuffed bell peppers are a beautiful and wholesome choice for a Valentine’s Day dinner. The combination of quinoa, black beans, and fresh veggies offers a balance of textures and flavors that are satisfying yet light. Topped with vegan cheese, they become a comforting and indulgent dish that’s both nutritious and delicious. The burst of lime at the end adds a refreshing touch, making each bite a perfect blend of savory, tangy, and hearty.

Vegan Pad Thai

Vegan Pad Thai is a Thai-inspired dish that’s packed with flavor and textures. This version features rice noodles, crispy tofu, fresh vegetables, and a tangy tamarind sauce, all topped with peanuts and fresh cilantro. It’s quick to prepare, making it ideal for a romantic yet stress-free Valentine’s Day dinner that’s both flavorful and satisfying.

Ingredients:

• 8 oz rice noodles
• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 1/2 cup shredded cabbage
• 2 tablespoons tamarind paste
• 3 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 teaspoon sriracha or chili paste (optional)
• 2 green onions, chopped
• 1/4 cup peanuts, crushed
• Fresh cilantro for garnish

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. Heat the olive oil in a large pan or wok over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes. Remove from the pan and set aside.
3. In the same pan, add the carrot, bell pepper, and cabbage. Stir-fry for about 3-4 minutes until slightly softened but still crunchy.
4. In a small bowl, whisk together the tamarind paste, soy sauce, maple syrup, lime juice, and sriracha (if using) to make the sauce.
5. Add the cooked noodles and tofu to the pan with the vegetables. Pour the sauce over the top and toss everything together until well coated.
6. Serve in bowls, topped with chopped green onions, crushed peanuts, and fresh cilantro.

Vegan Pad Thai is a fun, flavorful, and vibrant dish that’s perfect for a Valentine’s Day celebration. The combination of crispy tofu, crunchy vegetables, and the tangy tamarind sauce creates a satisfying harmony of textures and tastes. With the added crunch of peanuts and the fresh zing of lime and cilantro, this dish offers layers of flavor in every bite. It’s a quick, customizable meal that’s sure to impress your date without requiring hours in the kitchen.

Vegan Valentine’s Day Risotto with Roasted Beets

This vegan risotto with roasted beets is a showstopper for a Valentine’s Day dinner. The creamy risotto, cooked to perfection with vegetable broth and a hint of white wine, pairs beautifully with the earthy sweetness of roasted beets. This dish is rich in color, flavor, and love, creating a romantic and elegant meal that’s as pleasing to the eyes as it is to the taste buds.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1/2 cup unsweetened coconut milk (or any plant-based milk)
• 2 medium beets, peeled and diced
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Vegan Parmesan cheese for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced beets with olive oil, balsamic vinegar, thyme, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
3. Add the Arborio rice to the pan and stir to coat in the oil. Cook for about 2 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until absorbed by the rice.
5. Add the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the coconut milk and season with salt and pepper.
7. Once the beets are done, fold them gently into the risotto.
8. Serve the risotto in bowls, topped with a sprinkle of vegan Parmesan and extra fresh thyme if desired.

This vegan risotto with roasted beets is an elegant and decadent dish that captures the spirit of Valentine’s Day. The combination of creamy risotto and the earthy, slightly sweet beets creates a perfect balance of flavors. The rich texture of the risotto, paired with the slight acidity of balsamic vinegar and the comforting coconut milk, makes for a memorable and romantic dinner. It’s a dish that looks as stunning as it tastes, making it an ideal choice for a special evening.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff is a rich and creamy dish that’s sure to win over anyone’s heart on Valentine’s Day. Made with earthy mushrooms, a silky cashew cream sauce, and savory seasonings, this plant-based twist on the classic Stroganoff is hearty and comforting. Paired with pasta or served over rice, this dish makes for a luxurious and satisfying dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 16 oz (450g) mushrooms, sliced (cremini, button, or a mix)
• 1 cup vegetable broth
• 1 teaspoon soy sauce or tamari
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 cup cashews (soaked for at least 4 hours or use cashew cream)
• 1/4 cup water (or more for desired consistency)
• 1 tablespoon nutritional yeast (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 8 oz pasta (or rice, to serve)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8-10 minutes.
3. Stir in the vegetable broth, soy sauce, Dijon mustard, and smoked paprika. Let the mixture simmer for about 5 minutes to combine the flavors.
4. In a blender, combine the soaked cashews with water, nutritional yeast, salt, and pepper. Blend until smooth to create the cashew cream.
5. Stir the cashew cream into the mushroom mixture. Simmer for another 5 minutes, allowing the sauce to thicken and become creamy. Adjust seasoning as needed.
6. Cook the pasta or rice according to package instructions and serve topped with the creamy mushroom stroganoff sauce.
7. Garnish with fresh parsley before serving.

This vegan mushroom stroganoff is the perfect comforting meal for a Valentine’s Day dinner. The creamy cashew sauce combined with the umami-rich mushrooms creates a luscious and savory dish that rivals its non-vegan counterpart. Whether served over pasta or rice, this dish is indulgent yet wholesome, making it the ideal choice for a cozy and memorable evening with your special someone.

Vegan Seitan “Steak” with Garlic Herb Butter

This vegan seitan “steak” with garlic herb butter is a show-stopping dish that’s perfect for a romantic dinner. Seitan is seared to golden perfection and topped with a homemade garlic herb butter, making this meal indulgent and flavorful. Paired with roasted vegetables or mashed potatoes, it’s a luxurious vegan meal that’s as impressive as it is delicious.

Ingredients:

• 2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon tomato paste
• 2 tablespoons olive oil (for searing)

For Garlic Herb Butter:

• 1/4 cup vegan butter, softened
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and soy sauce. Stir to combine.
2. Gradually add the vegetable broth and olive oil, stirring to form a dough. Knead the dough for 3-5 minutes until it becomes elastic.
3. Shape the dough into two “steaks” and wrap each one tightly in foil. Steam the wrapped steaks over simmering water for 30-35 minutes.
4. While the steaks steam, prepare the garlic herb butter by mixing the softened vegan butter with minced garlic, fresh parsley, thyme, salt, and pepper. Set aside.
5. After steaming, heat olive oil in a skillet over medium-high heat. Sear the steaks for 2-3 minutes per side until golden and crispy.
6. Remove the steaks from the pan and top with a generous dollop of garlic herb butter.
7. Serve with roasted vegetables, mashed potatoes, or a salad.

This vegan seitan “steak” with garlic herb butter is a decadent dish that will impress anyone at your Valentine’s Day dinner. The seitan has a chewy, meat-like texture that holds up well to searing, and the homemade garlic herb butter adds a rich, savory finish. This meal feels indulgent without being overly heavy, making it the perfect main course for a romantic evening. Pair it with a glass of wine for a truly special experience.

Vegan Chocolate Avocado Mousse

For a sweet and indulgent finish to your Valentine’s Day dinner, this vegan chocolate avocado mousse is the perfect dessert. Creamy avocado combines with rich cocoa and maple syrup to create a decadent yet healthy mousse that’s smooth, velvety, and deeply chocolatey. Topped with fresh berries and a sprinkle of sea salt, this mousse is a romantic and guilt-free treat to share with your loved one.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup (or agave syrup)
• 1 teaspoon vanilla extract
• 1/4 cup coconut milk (or any plant-based milk)
• 1/2 teaspoon sea salt
• Fresh berries for garnish (strawberries, raspberries, or blueberries)
• Crushed nuts (optional, for garnish)

Instructions:

1. In a food processor or blender, combine the avocado, cocoa powder, maple syrup, vanilla extract, coconut milk, and sea salt.
2. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
3. Taste the mousse and adjust the sweetness or cocoa to your liking. If you prefer a sweeter mousse, add more maple syrup.
4. Spoon the mousse into serving cups or bowls and refrigerate for at least 1 hour to allow it to firm up.
5. Before serving, garnish with fresh berries and a sprinkle of crushed nuts or a pinch of sea salt for added texture and flavor.

This vegan chocolate avocado mousse is the perfect way to end a romantic Valentine’s Day meal. It’s creamy, rich, and bursting with chocolate flavor, yet light and healthy thanks to the avocado. The natural sweetness of the maple syrup and the smooth texture of the mousse make for a dessert that’s both satisfying and indulgent. Topped with fresh berries, this mousse is a beautiful and guilt-free treat that will make your Valentine’s Day even sweeter.

Vegan Spinach and Artichoke Stuffed Mushrooms

These Vegan Spinach and Artichoke Stuffed Mushrooms are a sophisticated and flavorful appetizer or side dish that will wow your Valentine. The tender mushrooms are filled with a creamy, savory spinach and artichoke mixture that’s bursting with flavor. This dish is easy to make and perfect for sharing, offering a delightful balance of richness and freshness in each bite.

Ingredients:

• 12 large mushroom caps, cleaned and stems removed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 cup artichoke hearts, chopped (canned or frozen)
• 1/2 cup raw cashews (soaked for at least 4 hours)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Add the chopped spinach and cook until wilted, about 3-4 minutes. Stir in the chopped artichokes and cook for another 2 minutes. Set the mixture aside to cool slightly.
4. In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Add a bit of water if needed to create a smooth, creamy consistency.
5. In a large bowl, mix the cashew cream with the spinach and artichoke mixture. Stir until well combined.
6. Stuff the mushroom caps with the spinach-artichoke filling and place them on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden.
8. Garnish with fresh parsley before serving.

Vegan Spinach and Artichoke Stuffed Mushrooms are an irresistible choice for a romantic dinner. The cashew cream adds a rich, velvety texture, while the spinach and artichokes bring a burst of savory flavor. These bite-sized treats are the perfect way to start your Valentine’s Day meal, and they’re sure to impress your loved one with their delicious combination of flavors and textures. Pair them with a glass of wine for an added touch of elegance.

Vegan Beetroot Risotto

This vibrant Vegan Beetroot Risotto is a stunning and delicious way to showcase the earthy sweetness of beets. The creamy risotto, made with vegetable broth and coconut milk, is infused with roasted beetroot and finished with fresh herbs and a squeeze of lemon. This dish is visually striking and offers a deeply satisfying, comforting meal that’s perfect for a special occasion like Valentine’s Day.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1 medium beetroot, peeled and diced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1/2 cup white wine (optional)
• 2 tablespoons nutritional yeast (optional, for extra creaminess)
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 tablespoon vegan parmesan (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beetroot with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until soft and fragrant.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. If using white wine, add it now, stirring until it’s mostly absorbed by the rice.
5. Begin adding the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is tender and creamy (about 20-25 minutes).
6. Once the rice is cooked, stir in the roasted beetroot, coconut milk, nutritional yeast, lemon juice, salt, and pepper. Mix until well combined and heated through.
7. Serve the risotto in bowls, garnished with fresh parsley and a sprinkle of vegan parmesan if desired.

This Vegan Beetroot Risotto is a perfect blend of earthy, sweet, and creamy flavors that will make your Valentine’s Day dinner both beautiful and indulgent. The bright pink hue of the beets creates a stunning visual contrast against the creamy risotto, making this dish as impressive as it is delicious. Whether served as a main course or a side, this dish is sure to add a touch of romance and elegance to your meal.

Vegan Red Wine and Mushroom Bourguignon

Vegan Red Wine and Mushroom Bourguignon is a rich, hearty, and deeply flavorful dish that’s perfect for a cozy Valentine’s Day dinner. This vegan take on the French classic uses meaty mushrooms, carrots, and pearl onions in a savory red wine and herb sauce, resulting in a meal that’s warm, comforting, and perfect for special occasions. Served with mashed potatoes or crusty bread, it’s a romantic, satisfying dish that feels elegant yet cozy.

Ingredients:

• 2 tablespoons olive oil
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1/2 cup pearl onions (frozen or fresh)
• 1 1/2 cups red wine (preferably a dry red)
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons flour (optional, to thicken)
• Fresh parsley, chopped (for garnish)
• Mashed potatoes or crusty bread, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for about 8 minutes until they release their moisture and become golden brown.
2. Add the chopped onion, garlic, and carrots to the pot, sautéing for another 5 minutes until softened.
3. Stir in the pearl onions, red wine, vegetable broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer and cook for about 30-40 minutes, allowing the sauce to reduce and thicken.
4. If you’d like the sauce thicker, whisk the flour with a little water to create a slurry, then stir it into the sauce and cook for an additional 5-10 minutes.
5. Taste and adjust seasoning as needed.
6. Serve the bourguignon over mashed potatoes or with a side of crusty bread. Garnish with fresh parsley.

This Vegan Red Wine and Mushroom Bourguignon is the epitome of comfort and sophistication. The deep, rich flavors of the red wine sauce complement the earthy mushrooms and tender vegetables, making each bite comforting and indulgent. This dish feels elegant enough for a special occasion while being hearty and satisfying. Paired with mashed potatoes or crusty bread, it’s a perfect way to celebrate Valentine’s Day with your loved one.

Note: More recipes are coming soon!