3 Course Vegan Dinner Recipes for Two (Video)

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.

Collage of 3 course vegan dinner meals

These vegan dinner recipes for two are perfect for treating your partner to a romantic meal.

Especially when you don’t want to go through the hassle of booking a reservation.

And if you have any special dietary requests, it can make dining out even more challenging. 

If you want to have a special meal with your partner without the hassle, here’s a great solution. You can cook an easy, delicious 3-course vegan meal that they’ll always remember.

This vegan dinner for two consists of tasty comfort food recipes to please even your vegetarian partner. The best part is that they are also gluten-free. 

So if you’ve ever wondered what to cook for your gluten-free, vegan girlfriend, don’t worry because I’ve got you covered!

You can whip up these recipes for Valentine’s Day, birthdays, anniversaries, or any date night. Do it as a surprise or make it this meal together.

3 Course Vegan Dinner Recipes

Vegan Appetizer: Teriyaki-Glazed Cauliflower Nuggets

Two hands pick up teriyaki cauliflower nuggets from plate

You will not miss chicken nuggets after trying these teriyaki cauliflower ones. They are addictive and makes a perfect vegan starter to share with your partner.

You’ll savour every tasty bite you take out of them. They are easy to make with very little prep work.

These can also be made in an air-fryer! Check out my Vegan Air-fryer Cauliflower Wings.

If you’d like an even spicer sauce, try the buffalo sauce recipe from my Spicy Vegan Buffalo “Chicken” Sandwich.

Vegan Main Course: Dairy-free Fettuccine Alfredo with Sautéed Oyster Mushrooms

Vegan fettuccine alfredo with mushrooms and fork on plate

This vegan fettuccine alfredo is packed full of flavors that your taste buds will enjoy. Those sautéed oyster mushrooms really take this dish to the next level. It’s super creamy, delicious and gluten-free.

Plus it doesn’t get any more romantic than pasta. If you’d like an even more filling vegan main course, check out my Tofu Alfredo Pasta or Vegan Lasagna for Two.

The quality of gluten-free pasta varies from brand to brand. My favourites include Tinkyada, Jovial and Barilla. They have the closest texture to wheat-based pasta and are just as satisfying.

Be sure to cook for the recommended time on the package for al dente as they can overcook quite easily.

This recipe uses cashew milk but if you desire a nut-free version, try my Oat milk Alfredo Sauce and use gluten-free flour and pasta.

Vegan Dessert: Fudgy Brownies

Hand holding three gluten free vegan brownies

Can brownies be fudgy and delicious without dairy or eggs? You bet they can! These vegan brownies are chocolatey, gooey and best of all, gluten-free! Frankly, they taste way better than non-vegan brownies.

The chewiness and the rich dark chocolate will make your taste buds feel satisfied. They are so quick and simple to make.

Grab a few ingredients you likely already have in your pantry and you’ll have some tasty brownies to share with your partner in no time. For an alternative dessert, try these delicious Vegan Red Velvet Cupcakes.

Check out the recipe card with the easy video below to learn how to make these delicious meals!

3 course vegan dinner for two - two hands pick up teriyaki cauliflower nuggets from plate

3 Course Vegan Dinner Recipes for Two

5 from 5 votes
Prep: 40 minutes
Cook: 1 hour 20 minutes
Total: 2 hours
Servings: 2
Calories: 964kcal
Print Pin Rate
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.

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

Vegan Appetizer: Teriyaki Cauliflower Nuggets

  • 10 cauliflower florets
  • ½ cup (130 g) gluten-free all-purpose flour
  • ½ teaspoon (2 g) all-purpose seasoning
  • ½ cup (118 ml) water, or plant-based milk
  • ½ cup (118 ml) gluten-free teriyaki sauce
  • ¼ teaspoon (1 g) chilli or cayenne pepper, optional

Vegan Main Course: Gluten-free Fettuccine Alfredo with Sautéed Mushrooms

  • 5 oz (142 g) gluten-free fettuccine
  • 2 cups (473 ml) cashew milk
  • 3 tbsp (44 g) dairy-free spread, (or 2 tbsp oil)
  • 1 tbsp (8 g) gluten-free all-purpose flour
  • 2 cloves (10 g) garlic, minced
  • 3 tbsp (27 g) nutritional yeast
  • salt and pepper, to taste
  • pinch nutmeg
  • 2 teaspoon (10 ml) lemon juice
  • 2 cups (150 g) mushrooms, (I used oyster mushrooms)
  • 1 teaspoon (5 g) mixed herbs

Vegan Dessert: Gluten-Free Vegan Fudgy Brownies (Please see notes for 2 servings)

  • 1 cup (68 g) gluten-free all-purpose flour
  • ¼ cup (25 g) cocoa powder
  • ½ cup (100 g) sugar
  • 1 teaspoon (5 g) baking powder
  • ½ teaspoon (2 g) salt
  • 1 medium banana
  • ½ cup (118 ml) water
  • 1 tbsp (15 ml) oil
  • 1 tbsp (15 ml) vanilla
  • ½ cup (75 g) dark chocolate, chopped

Instructions

Vegan Teriyaki Cauliflower Nuggets

  • Preheat the oven to 400°F/200°C.
  • In a bowl, combine all ingredients except cauliflower and teriyaki sauce, to make a thick and smooth batter.
    1/2 cup (130 g) gluten-free all-purpose flour ,1/2 teaspoon (2 g) all-purpose seasoning ,1/2 cup (118 ml) water ,1/4 teaspoon (1 g) chilli or cayenne pepper
  • 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.
    10 cauliflower florets
  • 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.
    1/2 cup (118 ml) gluten-free teriyaki sauce

Vegan Fettuccine Alfredo with Sautéed Mushrooms

  • Boil fettuccine according to package directions.
    5 oz (142 g) gluten-free fettuccine
  • 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.
    2 cloves (10 g) garlic ,salt and pepper ,2 cups (150 g) mushrooms ,1 teaspoon (5 g) mixed herbs ,3 tbsp (44 g) dairy-free spread
  • 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.
    2 cups (473 ml) cashew milk ,1 tbsp (8 g) gluten-free all-purpose flour
  • 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.
    3 tbsp (27 g) nutritional yeast ,pinch nutmeg ,2 teaspoon (10 ml) lemon juice
  • 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

  • Preheat the oven to 350°F.
  • In a bowl, combine flour, cocoa powder, sugar, baking powder and salt.
    1 cup (68 g) gluten-free all-purpose flour ,¼ cup (25 g) cocoa powder ,½ cup (100 g) sugar ,1 teaspoon (5 g) baking powder ,½ teaspoon (2 g) salt
  • Separately mash bananas in a bowl until smooth. Stir in water, oil and vanilla.
    1 medium banana ,½ cup (118 ml) water ,1 tbsp (15 ml) oil ,1 tbsp (15 ml) vanilla
  • 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.
    ½ cup (75 g) dark chocolate
  • Serve by itself or topped with ice cream.

Full Recipe Video

Notes

  • Brownies for 2: Make half the recipe and pour the batter into 2 lightly oiled, oven-safe bowls or mugs. Bake for 15 to 20 minutes. (Calories already modified in the listed total)
  • Serve topped with ice-cream.
  • For more dinner recipes for two: Vegan Lasagna for Two, Oil and Nut-free Vegan Pesto Pasta.
Tried this recipe? Upload a photo in the comments below!If you enjoyed it, please consider leaving a rating. It really helps the blog.

Nutrition

Calories: 964kcal | Carbohydrates: 147g | Protein: 27g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 3528mg | Potassium: 1231mg | Fiber: 15g | Sugar: 49g | Vitamin A: 906IU | Vitamin C: 39mg | Calcium: 159mg | Iron: 9mg
Nutrition Disclaimer
Course: Dinner
Cuisine: American, Asian, Italian
Diet: Gluten Free, Vegan, Vegetarian

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12 Comments

  1. Robin Olson says:

    Do I have to use gluten free flour for these brownies? Will regular all purpose work?

    1. I haven’t tried this recipe with plain all-purpose flour yet, so I’m not quite sure of the results. But you can give it a go. I recommend starting with half the stated amount of flour since regular flour would make a thicker batter than gluten-free flour. At the end, you can gradually stir in enough of the remaining flour to get the right consistency. Please let me know if you try it!

  2. Hi 🙂 Is it really only 1/2 c flour for the brownies?

    1. Hi, it should be about 1 cup. Thanks for pointing it out! My apologies for the error but it’s fixed now. Different brands may require more or less flour so start with 3/4 cup then add up to 1 cup if needed.

      1. It is okay! I had actually never made brownies before so I really was not sure! :’D Thank you for replying! (Also, you have a lot of amazing looking recipes that I am excited to try!)

  3. My man & I am tried this tonight …and it all flopped. 🤦🏾‍♀️ We followed the recipe but don’t know what went wrong…

    Well the cauliflower was good, but my pasta became inedible due to the noodles I used. And ultimately the brownies turned into frownies. I had no idea how much flour to use! Welp first time for everything. It was definitely a laugh to remember. Grateful for the experience.

    1. Ohh no! So sorry Jaya. That one’s definitely on me. I just recently updated the recipe to add nutrition info and it seems I accidentally deleted the gluten-free flour. I’ve added it back and hope you’ll give it another try.

      As for gluten-free pasta, brands that I’ve tried and had good luck with are Jovial, Tinkyada and Barilla. They have been closest in texture to wheat pasta but for best results, cook for the exact time recommended.

      My partner and I have tried a chickpea pasta once too but the texture was grittier if that makes sense. But it was still tasty.

      Sorry again for the error. If you have any questions feel free to reach out to me.

  4. is there something i can substitute the banana for. unfortunately i’m allergic:(

    1. Hi Katie,
      You can try using 1/4 cup or 4 tablespoons of applesauce in place of the banana.

  5. 5 stars
    I made these this morning for the first time. Next time I need to coat better but besides that part I ate all of it! DELICIOUS ? If I can figure out how to post my picture I have and will.

    1. Thanks for trying them Alix! Those nuggets can be so addictive. We actually ate them all before we even made the second course haha!