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By LaLa Pietras

3 Course Vegan Dinner Recipes for Two

Name: 3 Course Vegan Dinner Recipes for Two
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Cuisine: American
Ingredients: 10 cauliflower florets; 1/2 cup all-purpose gluten-free flour; 1/2 tsp all-purpose seasoning; 1/2 cup water (or plant-based milk); 1/2 cup gluten-free teriyaki sauce; 1/4 tsp chilli or cayenne pepper (optional); 5 oz gluten-free fettuccine; 2 cups cashew milk; 3 tbsp dairy-free spread ((or 2 tbsp oil)); 1 tbsp all-purpose gluten-free flour; 2 cloves garlic (minced); 3 tbsp nutritional yeast; salt and pepper ( to taste); salt and pepper ( to taste); pinch nutmeg; 2 tsp lemon juice; 2 cups mushrooms ((I used oyster mushrooms)); 1 tsp mixed herbs; 1 cup all-purpose gluten free flour; ¼ cup cocoa powder; ½ cup sugar; 1 tsp baking powder; ½ tsp salt; 1 medium banana; ½ cup water; 1 tbsp oil; 1 tbsp vanilla; ½ cup dark chocolate (chopped)

14 steps

Prep:40minCook:1h 20min

Surprise your partner or have a fun date night by making these tasty 3-course vegan dinner recipes for two. They are gluten-free, vegan versions of classic, share-worthy comfort food that you both can enjoy.

Updated at: Thu, 17 Aug 2023 13:36:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

135

High

Nutrition per serving

Calories1506.9 kcal (75%)

Total Fat53.7 g (77%)

Carbs247.9 g (95%)

Sugars100.3 g (111%)

Protein33.8 g (68%)

Sodium4740 mg (237%)

Fiber21 g (75%)

% Daily Values based on a 2,000 calorie diet

Instructions

Vegan Teriyaki Cauliflower Nuggets

Step 1

Preheat the oven to 400°F/204°C.

Step 2

In a bowl, combine all ingredients except cauliflower and teriyaki sauce, to make a thick and smooth batter.

Step 3

Rinse and drain cauliflower then dip each piece in the batter, coating completely. Shake off excess batter then place on a lightly oiled or nonstick baking tray. Place the tray in the oven and bake for 15 minutes.

Step 4

Remove from the oven then dip in or brush each nugget with teriyaki sauce. Place the baking tray back into the oven for another 10 to 15 minutes. Serve warm.

Vegan Fettuccine Alfredo with Sautéed Mushrooms

Step 5

Boil fettuccine according to package directions.

Step 6

Slice mushrooms. Heat 1 tbsp oil or spread in a pan and add mushrooms. Sauté until browned then season with 1 tsp minced garlic, herbs, salt and pepper. Set aside.

Step 7

In the same pan, heat remaining spread or oil on low heat. Stir in flour quickly and constantly with a whisk, fork or wooden spoon while it cooks for 2 mins. Next, gradually stir in cashew milk. Stir quickly to dissolve the lumps as best as possible. Add extra milk or water if the sauce thickens too quickly.

Step 8

Stir in the remaining minced garlic, nutritional yeast, nutmeg, lemon juice, salt and pepper. Continue cooking the sauce on low heat for 5 minutes. Remove from heat.

Step 9

Drain cooked fettuccine and add to the sauce. Toss gently to completely coat the pasta. Serve topped with sautéed mushrooms.

Gluten-Free Vegan Fudgy Brownies

Step 10

Preheat the oven to 350°F.

Step 11

In a bowl, combine flour, cocoa powder, sugar, baking powder and salt.

Step 12

Separately mash bananas in a bowl until smooth. Stir in water, oil and vanilla.

Step 13

Add banana mixture to dry ingredients and stir until smooth. Add in chopped chocolate. Pour batter into a lightly oiled or parchment-lined 8 by 8-inch pan. Bake brownies for 20 to 25 mins.

Step 14

Serve by itself or topped with ice cream.

View on fromthecomfortofmybowl.com

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