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Romantic (Vegan) Valentine’s Day Meal For Two ❤

This Valentine’s Day, transport yourselves to the heart of Italy with a romantic dinner that celebrates both love and health, as well as the joys of beautiful Italian cuisine. Celebrate your love and your wellbeing with this delicious and delightfully simple three course creation that promises to tantalize your taste buds and nourish your bodies.

Cheers to love, laughter, and a choice of plant-based culinary delights shared with the one who holds your heart.

❤ Starter: Begin your Italian-inspired evening with a Caprese Salad. Juicy ripe tomatoes, creamy slices of vegan mozzarella, and fresh basil leaves drizzled with a balsamic glaze and extra virgin olive oil, creating a harmonious symphony of flavors reminiscent of the Italian countryside.

❤ Main Course: For the main event, delight in Courgetti Spaghetti with Homemade Pesto… Thin strands of courgette, delicately spiralized, tossed in a vibrant homemade pesto sauce. Fresh basil, garlic, pine nuts, and nutritional yeast come together to create a luscious green sauce that coats each strand of “spaghetti” with irresistible flavor. Garnish with toasted pine nuts and a sprinkle of vegan Parmesan cheese for an added touch of indulgence. This is a wonderful recipe from the team @FoodMatters

❤ Dessert: No Valentine’s Day dinner is complete without a decadent dessert, and tonight’s is no exception. Treat your taste buds to a luscious Chocolate Avocado Mousse. Silky smooth and irresistibly creamy, this indulgent dessert is made with ripe avocados, rich cacoa powder, and a touch of maple syrup for sweetness. Served in elegant glassware and garnished with fresh berries and a dusting of cocoa powder, it’s a sweet finale to your romantic evening.

Buon appetito! xx

Caprese Salad


  • 2 – 3 large tomatoes of choice (ripe but firm)
  • 200g vegan mozarella
  • 12–15 basil leaves
  • 2–3 tablespoons extra virgin olive oil
  • Balsamic glaze
  • 1 teaspoon sea salt
  • Freshly cracked pepper, to taste


  1. Slice the tomatoes and mozarella and layer onto a serving plate together with the basil leaves – repeat this layering until you use all of the ingredients.
  2. Just before serving, drizzle the olive oil and balsamic glaze evenly over salad. Top with a sprinkling of salt and fresh pepper and serve. Enjoy!

Courgetti Spaghetti with Homemade Pesto


  • 4 medium courgettes
  • 2 teaspoons extra virgin olive oil
  • 2 handfuls of baby spinach
  • pinch of unrefined sea salt and black pepper
  • 2 tablespoons of vegan basil pesto (see the recipe below)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons hemp seeds


  1. Spiralize the courgettes into noodles, or use a peeler to make ribbons.
  2. Heat the oil in a large frying pan over medium heat.
  3. Lightly fry the courgette, spinach, salt, and pepper and stir until the spinach has wilted, about 1 to 2 minutes.
  4. Remove from the heat
  5. Add the basil pesto and tomatoes and stir in well.
  6. Sprinkle with the hemp seeds before serving.

 Vegan Pesto


  • 50g pine nuts
  • large bunch of basil, roughly chopped
  • 2 tbsp nutritional yeast
  • 150ml olice oil , plus extra for the jar
  • 2 garlic cloves, roughly chopped
  • ½ lemon, juiced


  1. Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
  2. Blitz the pine nuts with the remaining ingredients in a food processor or blenderuntil smooth. Season to taste.
  3. And hey pesto… you’re ready to go!

Chocolate Avocado Mousse


  • 2 medium ripe avocados
  • 200ml coconut cream (from the top of a can of coconut milk)
  • 1 tablespoon cacao powder
  • 1-2 tablespoons maple syrup, or to taste
  • 1 teaspoon vanilla extract
  • pinch of salt
  • pinch of ground cinnamon (optional)
  • Fresh berries


  1. Cut the avocados in half and remove the pits with a spoon. Scoop the avocado flesh into a blender.
  2. Add remaining ingredients to the blender. Blend until smooth, stopping to scrape down the sides a few times to ensure that everything is evenly blended into the mousse.
  3. Taste the mousse and add more maple syrup if need to reach your desired taste preference. Blend again if more sweetener is added.
  4. Divide avocado mousse into 4 small jars, cups, or containers. You can enjoy immediately but I find it best if chilled in fridge for at least an hour or two. When you’re ready to serve, top with a choice fresh berries.

I would love to hear your feedback and see your pictures… don’t forget to tag us @maisondelunel

Have a wonderful “Vegan” Valentines Day xx