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20 delicious and romantic vegan recipes for two. These tasty and easy vegan and vegetarian recipes will impress any guest!
If you’re looking for romantic vegetarian or vegan dinner recipes, you’ve come to the right place! Here are over 20 outstanding vegan meals, including delicious pasta dishes, hearty bowls, stunning mains, and more.
Whether you’re looking for a romantic Valentine’s Day dinner or just craving a cozy night in, these recipes will impress both you and your loved ones. Use the table of contents below to jump to your favorite category, or keep scrolling to view all of the delicious options!
Table of Contents
Frequently Asked Questions about Romantic Vegan Dinners
The most romantic meal is well-planned. Plan to serve drinks, an appetizer, main dish, and dessert to really impress your partner. This post is a great place to start! Don’t forget the ambiance either – some candles and a romantic playlist will go a long way.
This depends on your partner! Do they have a favorite food or prefer one type of cuisine over the other? If you’re not sure, go with popular recipes like Penne alla Vodka, Portobello Mushroom Steaks, or Pad Thai.
Vegan guests will appreciate any effort you make to be accommodating, but my biggest tip would be to plan a filling meal that has a good balance of protein, carbohydrates, and fat. Nobody wants to eat a low-calorie mushroom and be hungry 30 minutes later.
Date Night Pasta Recipes
Most people enjoy Italian food, and this collection of Italian-inspired recipes is cozy, hearty and beginner-friendly! Use gluten-free pasta or noodles if your partner is gluten-free. Most of these recipes will pair nicely with some garlic bread or a simple side salad.
Pro-Tip: If you struggle with presentation, top your dish with some fresh herbs! They add a fresh splash of color and make any recipe look more appetizing. A sprinkle of vegan cheese is usually a good call, too.
Asian-Inspired Date Night Recipes
Tasty Chinese-American and Thai favorites that everyone will love! Recreate your favorite takeout dish in the comfort of your own kitchen to really impress your date. Serve with this light Ginger Cabbage Slaw or a side dish like this Edamame & Smashed Cucumber Salad for a well-rounded meal.
Even More Romantic Vegan Dinners
Some of these Vegan Date Night recipes take a bit more time to make, but the flavor payoff is incredible! Pair with an easy appetizer like these Mushroom Puff Pastry Pinwheels or Pesto Star Bread for a full meal.
Need vegan dessert ideas? Browse all of our Dessert recipes, or just get some nice vegan chocolate 😊
If you make any of these recipes and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support.
20 Romantic Vegan Date Night Recipes: Vegan Vodka Pasta
- 1 28-ounce can whole peeled plum tomatoes in sauce*
- 1/4 cup good quality olive oil
- 1 yellow onion finely diced
- 1 tablespoon minced garlic 3 cloves
- 1 tablespoon fresh oregano leaves or 1 teaspoon dried
- 1/2 teaspoon red pepper flakes*
- 1 teaspoon kosher salt divided
- 1 cup vodka*
- 1 pound dried penne gluten-free if necessary
- 3/4 cup raw cashews soaked*
- 1/2 cup water plus more as necessary
- 1 tablespoon vegan butter optional, for a silkier sauce
- Serving Suggestions: vegan parmesan, fresh oregano, etc
- Prep: Drain the tomatoes over a small bowl or measuring cup, reserving the sauce. Use your hands to crush the tomatoes into the small bowl, then set aside. You can also use a potato masher and mash the tomatoes directly in the bowl. Add the remaining sauce from the can to the same bowl with the tomatoes.
- Aromatics: Warm the oil in a large heavy-bottomed pan over medium heat. Add the onion and sauté for 3 to 5 minutes, until translucent and slightly golden. Add the garlic, oregano, red pepper flakes, and 1/2 teaspoon salt and sauté for an additional minute, until the garlic is fragrant.
- Deglaze: Deglaze the pan with vodka (Note: if cooking over gas, remove the pan from the flame and carefully pour in to prevent fire) and bring to a simmer. Simmer for 2 to 3 minutes, then add the crushed tomatoes and remaining 1/2 teaspoon of salt to the pan and stir well. Simmer for 10 to 15 minutes over medium-low heat, stirring occasionally.
- Cook the Pasta: Bring the a large pot of salted water to a boil while the sauce simmers. Cook the penne until al dente according to the package directions. Drain, but do not rinse.
- Blend: Transfer the tomato mixture to the blender along with the cashews and water. Blend on high for 60 seconds to form a smooth and silky sauce (See notes for a chunkier version). Return the blended sauce to the sauté pan and simmer for an additional 3 to 5 minutes. Turn the heat to low and stir in the extra tablespoon of butter for an extra creamy sauce.
- Serve: Add the cooked pasta to the pan and toss until evenly coated. Serve warm, topped with vegan parmesan and fresh oregano, or as desired. Leftovers can be stored in the refrigerator for up to 3 days.
- Tomatoes: A 28-ounce can of tomatoes makes about 3 cups of “sauce”; if you don’t want to crush your tomatoes by hand, you can also sub it with crushed tomatoes or 3 cups of your favorite marinara! This recipe would also work well with fresh tomatoes – just peel them first, and process in a food processor until chunky.
- Vodka: This recipe is called vodka sauce for a reason, so it won’t be the same if you leave it out. If you don’t cook with alcohol, my best recommendation would be to use an alcohol-free vodka alternative, like Strykk or Clean Co. Cashews: you can soak your cashews in water overnight in the fridge, or cover with boiling water and let sit for at least 30 minutes before using. If you do not want to use cashews, 3/4 cup of coconut cream or a vegan creamer would be a great substitute! If you use either of these options, omit the extra 1/2 cup of water.
- Cashews: soak cashews in water and stick in the fridge overnight, or soak them in very hot water for about 30-45 minutes before blending
- Chunky Sauce: if you’d prefer to have some tomato and onion pieces in the sauce, (1) blend the cashews with the water alone in the blender and pour it in like cream for a super chunky sauce, or (2) blend the cashews and water with 1/2-3/4 of the sauce for a more subtle texture.