Valentine's Day: the vegan menu for the most romantic dinner of the year

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Elia Tabuenca García
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Unfortunately, love and food are now too commercialized on Valentine's Day. For an unforgettable evening with your loved one, we propose you to say no to an expensive, crowded and above all not eco-friendly dinner out and to arm yourself with lots of love and good will to prepare this delicious and light menu of vegan recipes.

Don't store avocado like this: it's dangerous

Love and foodUnfortunately, they are now too commercialized in the day Valentine's day. For an unforgettable evening with your loved one, we propose you to say no to an expensive, very crowded and above all not very eco-friendly dinner outside and to arm yourself with lots of love and good will to prepare this delicious and light menu vegan recipes.

Only local and organic ingredients, to be, even on this day, a real couple romantically green.


Bruschetta with Soy Ricotta, Orange and Fennel

A light entrée to start awakening every sense… and more

Ingredients for two people
  • 1 small fennel
  • a few chopped fresh mint leaves
  • 1 orange without peel
  • juice of ½ lemon
  • olive oil
  • sale
  • black pepper
  • 4 slices of bread
  • 125g of soy ricotta


We wash the fennel and cut it into very thin strips, peel the orange and cut it into slices. Now pour the fennel, orange and mint into the bowl, adding the lemon juice and mix everything very well. Season to taste with oil, salt and pepper.

Toast the slices of bread in the oven and once hot, spread the soy ricotta on top. Now pour in the fennel and orange mixture.

Place on a plate garnished with a drizzle of olive oil and a few pieces of fennel and orange on the sides.

Wholemeal Hearts with Tomato and Zucchini Sauce

A very romantic first course to make it / to melt before even tasting it

  • 200g of wholemeal flour
  • homemade or organic tomato sauce
  • 2 medium winter courgettes
  • 1 onion
  • sale
  • olive oil
  • water
  • heart mold for biscuits
  • chilli powder


We sift the flour and place it on a fountain surface. We pour the water, add a pinch of salt and start kneading, adding water if necessary, until you get a compact and elastic dough. Let it rest in a container for at least half an hour, covering it with a cloth.

In the meantime, wash and cut the courgettes into very fine strips. In a saucepan over medium heat, heat the oil with the chopped onion. We add the courgettes and brown them. Now add the tomato puree and let it cook for another 5/10 minutes.

After the time necessary for the dough to rest, once it has been re-kneaded, spread it with a little flour to prevent it from sticking to the work surface. Now, helping us with the mold, let's make lots of hearts on the pasta.

Once our hearts are ready, we cook them for 2-3 minutes in salted water and pass them over to finish in our tomato and zucchini sauce with medium kelp, for another 3 minutes.

Garnish with a drizzle of raw oil and sprinkle with chilli.

Seitan Stew with Fresh Mushrooms and Pumpkin

A tasty second course with a slightly sweet flavor given by the pumpkin


  • 200g of fresh mushrooms
  • 1 small pumpkin
  • 1 onion
  • 2 carrots
  • 1 of celery
  • 250g of seitan
  • sale
  • pepper
  • oil
  • 1 glass of white wine


We chop the onion. We wash, peel and cut the carrots. We clean the celery and cut it.

In a pan pour the oil and the onion that we will dry. Add the celery and carrot and let them soften too.

Meanwhile, cut the seitan into small pieces. We wash the mushrooms and chop them finely. We cut the pumpkin in half, remove the seeds and peel. We wash it and cut it into pieces.

When the vegetables are stewed, add the mushrooms, seitan and pumpkin. Add the white wine, season with salt and add a little water if needed. We leave to cook for at least 15 minutes.

We serve the seitan hot garnished with a little oil.

Artichoke, Potatoes and Capers Salad

Thanks to artichokes you will stock up on iron and vitamins that will come in handy for the long-awaited after dinner

  • 4 artichokes
  • 1 lemon
  • 1 jar of capers
  • 2 potatoes
  • parsley
  • extra virgin olive oil
  • vinegar
  • sale
  • pepper
  • garlic (to taste)


First we clean the potatoes and boil them. Once cooked, let them cool and cut them into small pieces. Now clean the artichokes (until you have only the tender heart and the stem) and cook them in salted water with the lemon juice (to prevent them from becoming dark). Once cooked, cut them into wedges and put them in a bowl with the potatoes, adding the capers. In another bowl, pour the oil, vinegar, salt, pepper, parsley and garlic very finely chopped, thus preparing a soft green sauce. Once the sauce is ready, we dress our fragrant artichoke and potato salad.

Spicy Chocolate Brownies with Orange Sauce

And finally a dessert al chocolate, e Chili pepper natural aphrodisiac par excellence, accompanied by a very freshorange


  • 200g vegetable margarine
  • 300g chocolate powder
  • 250g of sugar
  • ½ tsp vanilla
  • 200g flour, sifted
  • pinch of salt
  • icing sugar to decorate
  • 2 large, fresh red chillies
  • 150ml of water
  • a envelope of vanillin
  • olive oil
For the sauce
  • juice of 2 oranges
  • 100 g of sugar
  • zest of oranges cut into thin strips


We preheat the oven to 180 degrees. Finely slice the peppers, and after leaving some small pieces, we pour them into a pot in which we will add 100g of sugar and water. Bring to a boil, stirring gently. We boil everything for 5 minutes. Now in a heat-resistant pot, melt the margarine with 150g of chocolate in a double boiler. In a bowl, put the remaining sugar, vanilla, vanillin and the mixture of margarine and chocolate. We mix mixing well and add the flour, salt and the remaining chocolate. We drain the chilli and add it to the other ingredients. We still mix well, until obtaining a soft dough. We grease a baking sheet well and pour the mixture on the bottom, sprinkling it on top of a few pieces of chilli. We bake and cook for 25-30 minutes until the dough is golden. Let it cool for a few minutes and cut into small squares. Now let's prepare the sauce and bring the orange juice with the sugar to the boil, adding the zest. We cook until the zest is softened. We remove from the heat and let it cool. At this point, pour the sauce onto a serving dish and place our brownies on top, garnished with a light sprinkling of icing sugar. Buon Appetito and Happy Valentine's Day

Don't forget to accompany this delicate and aphrodisiac menu with a good wine strictly organic white.

Gloria Mastrantonio

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