3 Delicious Vegan Recipes for Valentine's Day
Posted on by Dr. Neal Barnard
Treat yourself and your loved ones to a vegan Valentine’s Day with these recipes for brunch and dinner, plus some sweet treats. You’ll also be helping to keep their heart healthy during this American Heart Month. Research shows that a plant-based diet can help prevent and sometimes reverse heart disease.
Veggie Quiche Bites
Makes 6 servings
- 1 cup low-sodium vegetable broth or water, divided
- 2 cups vegetables, such as onions, peppers, tomatoes, zucchini, broccoli, and mushrooms, diced
- 1 cup kale, stemmed and chopped
- 1 cup garbanzo bean flour
- 1/2 cup plain oat or rice milk
- 2 tablespoons chopped fresh herbs, such as basil, chives, or parsley
- 2 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Italian seasoning or garlic powder
- 1/4 teaspoon black salt or plain salt
- Pinch of paprika or cayenne pepper
Preheat the oven to 475 F. Pour 1/2 cup of the vegetable broth or water into a separate skillet on medium-high heat. Add the diced vegetables and cook until desired tenderness. Add the kale and stir until it appears bright green and the excess liquid cooks off. Season with salt and pepper. Set aside.
Mix the remaining ingredients (garbanzo bean flour, plant milk, fresh herbs, nutritional yeast, Dijon mustard, seasoning, and remaining 1/2 cup of vegetable broth or water) together into a batter.
Mix the cooked kale and diced vegetables into the batter.
Divide the mixture among 6 well-greased compartments of a muffin pan.
Bake 10 minutes at 475 F. Reduce the heat to 450 F and bake another 4-6 minutes, or until tops are golden and firm to the touch.
Notes: To make this a nut-free recipe, choose soy milk or another nut-free plant milk.
Gluten-Free Buttermilk Pancakes
Makes 6 servings
Serving size: 2 pancakes
- 2 cups (250 g) gluten-free 1-to-1 baking flour
- 1/4 cup (50 g) organic cane sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 2/3 cups unsweetened plain oat milk
- 2 tablespoons apple cider vinegar
- 1/4 cup canola oil (see notes for oil-free option)
- 1 teaspoon alcohol-free vanilla extract
Add the flour, sugar, baking powder, baking soda, ground cinnamon, and sea salt to a bowl and whisk together until combined.
Add the milk, vinegar, canola oil, and vanilla extract and whisk until combined and a batter has formed.
Heat a nonstick skillet over medium heat and lightly grease with cooking spray, if using. Add 1/3 cup batter for a single pancake to the pan. Add batter for as many pancakes as you can fit, usually 2 or 3.
Cook for 3-4 minutes until the edges begin to bubble slightly. Flip and cook an additional 3-4 minutes until cooked through.
Serve warm with Strawberry Chia Jam, fresh fruit, or pure maple syrup.
OIL-FREE: Omit the oil and use 1/4 cup unsweetened applesauce in its place. Do not grease the skillet; keep the heat on medium and be certain to use a nonstick skillet. Be patient when flipping the pancake to be sure it is released from the pan completely before flipping.
Cranberry Bliss Bites
Makes 24 servings
Serving size: 2 bites
- 1 cup (120 g) dried cranberries
- 1/2 cup (70 g) raw unsalted unroasted pepitas
- 1/2 cup (73 g) raw unsalted unroasted sunflower seeds
- 1 cup (80 g) unsweetened shredded coconut
- 2 tablespoons lemon juice
- 2 tablespoons agave
Add the cranberries, pepitas, sunflower seeds, coconut, lemon juice, and agave to a food processor.
Process the ingredients until they are well combined, the cranberries have been broken down into small bits, and the mixture sticks together.
Create balls with 1 tablespoon of dough for each ball, rolling the tablespoon of dough in your hands to make the ball shape. Roll the balls in more coconut shred for a tasty coconut finish, if desired.
NOTE: To get a little extra color on these and make them extra festive for the holidays, toss the coconut coating for the outside with a little bit of raspberry powder so it turns red. You can get raspberry powder at any health food store.
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Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
Dr. Neal Barnard
Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
Dr. Joseph Pizzorno
Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
Teri is a is a Certified Coach Practitioner with extensive certifications and experience in holistic medicinal practices.
Dr. Rav Ivker
Dr. Rav Ivker is a holistic family physician, health educator, and best-selling author.
Susan writes about the connection between plant-based diets and a reduced risk of chronic diseases.
Dr. Rob Brown
Dr. Brown's blended perspective of healthcare includes a deeply rooted passion for wellness and spiritual exploration.