Vegan Valentine’s Meal for Two

Valentine's meal for two
  • 1 servings
  • to prepare
Print This


  • Aubergine Naz Khatun with Crispy Leeks:
  • 1 aubergine
  • 1 small bunch basil, chopped
  • 1 small bunch flat-leaf parsley, chopped
  • 1 small bunch mint, chopped
  • 1 garlic clove, crushed
  • 1tsp ground cumin
  • 30g walnuts, finely chopped
  • 1tbsp extra virgin olive oil
  • 1tbsp cider vinegar
  • 1tbsp pomegranate molasses
  • Season with salt and pepper to taste
  • 1/4 leek, finely sliced
  • 50ml vegetable oil
  • Creamy Cauliflower Jhol with Daal:
  • 50g red lentils
  • 1/2 cauliflower
  • 75ml vegetable oil
  • 2tsp turmeric
  • 1tsp salt
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 25g fresh ginger, grated
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1/2 tsp chilli powder
  • 1tsp tomato puree
  • 400ml tin coconut milk
  • 1tbsp chopped coriander
  • 1 green chilli, sliced
  • Season to taste with salt and pepper
  • Individual Lemon Cheesecake Pots:
  • 3 Amalfi lemons, juice and zest
  • 50g caster sugar
  • 1tbsp maple syrup
  • 40g plant based granola
  • 200g vegan cream cheese
  • 50ml almond milk
  • 25g icing sugar
  • 10 blueberries
  • Lemon syrup



Aubergine Naz Khatun with Crispy Leeks

1. Preheat the oven to 240°C / 220° Fan/ 464°F/ Gas 7.
2. Prick the aubergine all over with a fork and bake in the oven for 20 minutes until soft and tender.
3. Place in a bowl and cover with cling film to cool down, this will help removing the skin.
4. Place the chopped herbs, garlic, cumin and walnuts into a separate bowl and mix well.
5. Then add the olive oil, vinegar and molasses and set aside.
6. Once the aubergine is cool enough to handle, split in half and scoop out all the flesh.
7. Add this to the herb mix and mash together.
8. Season to taste and place in a serving dish.
9. Fry the leeks in the vegetable oil until crispy and dry on kitchen paper.
10. Garnish the dip with the crispy leeks and serve with flatbreads.

Chef’s Tip:
To achieve a more authentic spin on this Persian dip, cook the aubergine on a BBQ until it chars. This will impart a rich smokey flavour.


Creamy Cauliflower Jhol with Daal

1. Soak the red lentils in 100ml of water for 10 minutes.
2. Cut the cauliflower into large florets, rub with 25ml of the vegetable oil, turmeric and salt and let sit for 20 minutes.
3. Bring a pan of water to the boil and blanch the lentils for 10 minutes, then refresh in cold water.
4. Fry the onion in the remaining vegetable oil for 2 minutes then add the garlic, ginger, coriander, cumin, chilli powder and tomato purée.
5. Stir well and add 100ml of water to release any spices stuck to the bottom of the pan.
6. Add the cauliflower, coconut milk and lentils and simmer for 15 minutes.
7. Finish with the chopped coriander and the sliced fresh green chillis.
8. Serve with basmati rice and naan.

Chef’s Tip:
Jhol is traditionally a Bengali fish curry so this recipe is perfect with a seasonal oily fish like mackerel or plump tiger prawns.


Individual Lemon Cheesecake Pots

1. For the syrup, bring the juice and zest of 1 lemon and caster sugar to the boil then reduce by half until you have a syrup like liquid. Remove from heat and chill.
2. Mix the maple syrup and granola, then place half of the mix in the bottom your serving glasses.
3. Cream together the plant based cream cheese, almond milk, icing sugar, lemon juice and zest.
4. Spoon ½ of the mix on top of the granola mix and then evenly split the remaining granola.
5. Top with the last of the lemon cream cheese.
6. Chill in the fridge for 1 hour and just before serving garnish with blueberries and lemon syrup

Chefs tip
Bake any leftover granola and maple syrup mix in the oven at 180°c / 160c Fan / Gas mark 4, for 5 minutes and once cool break up into granola clusters. Perfect to top your favourite yoghurt and fruit for breakfast.