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Surprise your partner or have a fun date night by making this delicious three-course vegan and gluten-free dinner for two. This menu features vegan versions of classic, share-worthy comfort food dishes that you and your partner will enjoy.

Gluten-free, Vegan Menu:

Everybody wants to treat their partner to a romantic meal at some point. At the same time, many of us don’t enjoy going 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 meal that they’ll always remember.

This 3-course vegan dinner for two consists of tasty comfort food recipes to please your vegan or vegetarian partner. The best part is that this meal is 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 just for the days you feel like doing something special. Do it as a surprise or make it this meal together.

Appetizer: Vegan 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. Check out the recipe below:

two hands pick up teriyaki cauliflower nuggets from plate
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5 from 1 vote

Vegan Teriyaki Cauliflower Nuggets (Gluten free)

These cauliflower nuggets are gluten-free, vegan and lip-smackingly good. They make a great appetizer worth sharing.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: Asian, Vegan
Keyword: gluten free, teriyaki cauliflower nuggets
Servings: 2

Ingredients

Instructions

  • Preheat the oven to 400°F/204°C.
  • In a bowl, combine all ingredients except cauliflower and teriyaki sauce, to make a thick and smooth batter.
  • 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 tray in the oven and bake for 15 minutes.
  • Remove from oven then dip in or brush each nugget with teriyaki sauce. Place baking tray back into the oven for another 10 to 15 minutes. Serve warm.
Tried this recipe? Snap a pic!Mention @fromthecomfortofmybowl or tag #fromthecomfortofmybowl!

Main Course: Vegan Fettuccine Alfredo with Sautéed Oyster Mushrooms

vegan fettuccine alfredo with mushrooms and fork on plate

This vegan fettuccine alfredo is packed full of flavours 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. Lady and the Tramp anyone?  If you’d like an even more filling and protein-packed pasta, check out my Tofu Alfredo Pasta Recipe.

vegan fettuccine alfredo with mushrooms and fork on plate
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Vegan Fettuccine Alfredo with Sautéed Mushrooms (Gluten-free, Dairy-free)

This vegan fettuccine alfredo is packed full of flavours that your taste buds will enjoy. Those sautéed mushrooms really takes this dish to the next level. It’s super creamy, delicious and gluten-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Keyword: dairy free, gluten free, vegan fettuccine alfredo
Servings: 2

Ingredients

Instructions

  • Boil fettuccine according to package directions.
  • 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.
  • 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.
  • 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.
  • Drain cooked fettuccine and add to sauce. Toss gently to completely coat pasta. Serve topped with sautéed mushrooms.

Notes

How to make cashew milk: Soak 3/4 cups (120g) cashews in water overnight or in boiling water for 15 minutes. Drain and rinse. Blend cashews in 2 cups (473ml) fresh water until smooth and creamy. Makes 2 cups (473ml) cashew milk.
Cashew or coconut milk are the creamiest of plant based milks. You can try others but the results may not be as creamy.
More pasta recipes: Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli, Gluten-free Vegan Sausage Lentil Lasagna
Tried this recipe? Snap a pic!Mention @fromthecomfortofmybowl or tag #fromthecomfortofmybowl!

Dessert: Vegan Fudgy Brownies

hand holding three gluten free vegan brownies

Can brownies be fudgy and delicious without dairy or eggs? You bet they can! These 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 simple to make. Grab a few ingredients you likely already have in your pantry and you’ll have some tasty vegan brownies in no time. Recipe below:

hand holding three gluten free vegan brownies
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Gluten-Free Vegan Fudgy Brownies

These brownies are chocolatey, gooey and best of all, gluten-free! Frankly, they taste way better than non-vegan brownies!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: gluten free, vegan fudgy brownies
Servings: 9

Ingredients

  • ½ cup all-purpose gluten free flour, (60g)
  • ¼ cup cocoa powder, (25g)
  • ½ cup sugar, (104g)
  • 1 tsp baking powder, (4g)
  • ½ tsp salt, (3g)
  • 1 banana
  • ½ cup water, (118ml)
  • 2 tbsp oil, (30ml)
  • 1 tbsp vanilla, (15ml)
  • ½ cup chopped dark chocolate, (75g)

Instructions

  • Preheat oven to 350°F .
  • In a bowl, combine flour, cocoa powder, sugar, baking powder and salt.
  • Separately mash bananas in a bowl until smooth. Stir in water, oil and 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.
  • Serve by itself or topped with ice cream.

Notes

Brownies for 2: Make half the recipe and pour the batter into 2 oven safe bowls or mugs. Bake for 15 to 20 minutes. Serve topped with ice-cream.
Tried this recipe? Snap a pic!Mention @fromthecomfortofmybowl or tag #fromthecomfortofmybowl!

3 Course Vegan Dinner Recipe Full Video

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