#LeMillRecommends: 5 Vegan Date Night Recipes, Chef-Approved

Tired of scrolling past endless vegan dishes that never make it from screen to plate? The wave of people switching meat and dairy for plant-based substitutes is already gaining momentum, and the whole reset to consume less meat and modify old recipes has been on all our wish lists for quite some time now.

Finding a new balance is not easy, but when done with your partner, it might just be the perfect bonding time you need. Date nights don't have to be complicated; sharing hearty, plant-based meals with your spouse can be the perfect way to have a relaxed and delightful evening together. From Nara Smith's refreshing watermelon lavender sorbet to Sadia Badiei's flavorful stuffed peppers, our curated list of chef-inspired recipes will transform your date nights into culinary adventures that your taste buds and your partner will thank you for.

Sadia Badiei’s Stuffed Bell Pepper

Sadia Badiei believes the secret to a happy, healthy marriage is simple: plant-based goodness. Her kitchen, a hub of flavour and love, is where nutritious vegan recipes come to life. If your idea of a date night is all about building a healthy lifestyle together, then these stuffed bell peppers are a must-try. Packed with protein and easy to make, they're an ideal dish to savour while building a healthier future together.

Ingredients:

• ⅔ cup (133 g) dry split mung beans 
• ⅔ cup (67 g) uncooked quick-cooking brown rice 
• 1 medium onion, chopped
• 3 cloves garlic, minced
• ½ cup (68 g) green olives, sliced 
• 6 bell peppers
• ½ Tbsp (7 mL) olive oil
• 1 tsp (2 g) ground cumin
• 1 tsp (1 g) Italian spice mix
• ½ tsp ground turmeric
• ⅛ tsp salt
• 1 pinch ground black pepper
• 1½ cups (170 g) veggie ground† 
• 1½ cups (396 g) tomato-based pasta sauce
• 1 avocado, thinly sliced

Method:

• Cook the mung beans and rice according to the package instructions. For us, it took roughly 30 minutes*. When cooked, drain.
• Meanwhile, prepare the onion, garlic, and olives.
• Cut the bell peppers in half lengthwise and discard the seeds. Don't remove the stem, as it helps to hold the filling in place.
• Line a baking tray and preheat the oven to 350°F (180°C)*.
• Add the oil and onions to a large pan on medium-high heat. Cook until lightly golden.
• Then add the garlic and spices. Cook for another 1 - 2 minutes, stirring throughout.
• Then add the veggie ground, pasta sauce, olive, and cooked mung beans and rice. Stir to combine.
• Divide the filling between the bell pepper halves. Bake uncovered on the middle rack of the oven for 35 - 40 minutes, or until the bell peppers are cooked to your liking.
• Serve with avocado slices. Enjoy!

Watch the recipe here!

Radhi Devulukia’s Spring Pasta

Green spring pasta is a couple's classic. It's a comforting blend of warm peas and peppers, cooled by fresh mint and crunchy pistachios. Tossed in fragrant olive oil, parsley, and a hint of chilli, this special creation by Radhi Devulukia is a flavorful and nourishing dish perfect for sharing.

Ingredients:

• 16 ounces spaghetti, tagliatelle or pasta of choice

Pesto:

• 1 ½ cup peas
• 2 cups loosely packed basil leaves
• 1 cup loosely packed mint leaves
• 1 teaspoon salt
• ½ teaspoon pepper
• Juice of 1 lemon
• ½-¾ cup roasted pistachios
• 2 tablespoon nutritional yeast
• ¼ cup extra virgin olive oil

Gremolata:

• ½ cup fresh parsley
• ¼ cup pistachios roasted
• Zest 2 lemons
• ½ teaspoon chili flakes
• 1 teaspoon flakey salt
• 2 tablespoon olive oil

Method:

• Put your pot of water for your pasta to boil and add a tbsp of salt
• Add all ingredients for pesto into a blender and blitz till smooth (I sometimes like to keep it a little chunky but it's a preference thing!)
• ⁠Add pasta to boil
• ⁠For the gremolata, chop up parsley and pistachios finely and then add remaining ingredients and mix
• Once pasta is boiled, strain and mix sauce in
• ⁠Garnish with gremolata and a drizzle of olive oil

Watch the recipe here!

Jake Dryan’s Fattoush Orzo Salad

A meal isn't complete without a vibrant salad to complement it. For couples seeking a burst of freshness and a healthy dose of greens, Jake Dryan's Lebanese salad is a must-try. Crisp pita, vibrant veggies, a tangy olive oil dressing, and the fiery kick of sumac create a beautiful blend of flavours that will leave you craving more.

Ingredients:

• Lettuce
• Cucumber
• Red Onion
• Tomatoes
• Pita Chips
• Ground Sumac
• Lemon Dressing 
• Pomegranate Molasses
• 1 cup Orzo

Method:

• Lemon Dressing: A simple fattoush dressing made with olive oil, fresh lemon juice, garlic, sea salt and ground sumac. Whisk all of the ingredients together in a small bowl until combined. Or do what I do and shake-shake-shake them together in a mason jar until combined.
• Chop the vegetables and combine all of the salad ingredients and half of the pita chips, boiled Orzo in a large mixing bowl. Drizzle evenly with the lemon dressing, then toss until evenly combined.
• Serve immediately, garnished with the remaining pita chips, plus an extra sprinkle of sumac and freshly-ground black pepper.

Watch the recipe here!

Nara Smith’s Watermelon Lavender Sorbet

With the mercury rising, it's tempting to reach for store-bought, artificial popsicles. But instead of settling for empty calories, why not treat yourself to something genuinely refreshing? We're talking Nara Smith's watermelon lavender sorbet—a vibrant mix of juicy watermelon and soothing lavender, full of flavour and refreshing sweetness. It's perfect for sharing on a hot day (date)!

Ingredients:

• Sugar
• Water
• Lavender
• 1 big watermelon
• 2 Lemons

Method:

Prepare the lavender syrup:

• Combine sugar, water, and lavender in a pot
• Bring the mixture to a boil, then strain out the lavender
• Allow the syrup to cool

Prepare the watermelon puree:

• Remove the skin from the watermelon and cut it into large spheres
• Blend the watermelon pieces until smooth
• Strain the puree to remove any solids

Mix Ingredients:

• Add the lavender syrup, lemon juice, and lemon zest to the watermelon puree
• Stir well to combine
• Pour the mixture into an ice cream churner. Scoop and enjoy

Watch the recipe here!

Chloe Wheatland’s Miso and Tahini Banana Bread

A cosy night in with your partner, curled up on the couch for a rom-com marathon, calls for Chloe Wheatland's banana bread. This delightful treat combines the sweetness of bananas, the creaminess of tahini, and a touch of salty miso for a flavour profile that's perfect for chilly, rainy days.

Ingredients:

• 3 Bananas
• 6 Medjool dates, soaked in hot water for 5 minutes and mashed
• ⅓ cup Tahini
• Juice of half a lemon
• 1 teaspoon vanilla extract
• 2 tablespoon Miso paste
• 1 cup soil milk
• 1½ cups almond meal
• 1 cup oat flour
• ⅓ cup vanilla protein powder
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon bi-carbonate soda

Tahini Caramel:

• 2 tablespoon tahini
• 2 tablespoon rice malt syrup
• 1 tablespoon water
• ½ teaspoon vanilla extract

To serve:

• Coconut Yogurt
• Sesame seeds

Method:

• Preheat the oven to 175°C and line a loaf tin.
• ⁠In a large bowl, add the banana and dates and mash well. Add the tahini, lemon juice, miso paste and soy milk. Mix well.
• Add the almond meal, oat flour, protein powder, cinnamon, baking soda and bi-carb soda. Mix well. Add a dash more soy milk if too thick.
• Transfer to the lined loaf tin and bake in the oven for 1 hour to 1 hour 15, or until the top is browned and a skewer comes out clean. Allow to cool for 20 minutes, remove from the loaf tin and allow to cool completely.
• Meanwhile, mix the tahini, rice malt syrup, water and vanilla extract in a small bowl.
• ⁠To serve, dollop coconut yogurt on a plate and top with a slice of banana bread. Drizzle over the tahini caramel and sprinkle over sesame seeds.

Watch this recipe here!