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      Valentine's Day Dinner for Two 2022

      vegan filet mignon topped with a vegan crab cake and yellow sauce with a side of broccolini

      Valentine's Day Dinner for Two 2022!

      What's included?

      This year's Valentine's Day Dinner for Two features Filet Mignon with a Crab Cake mix, so you can enjoy Filet Oscar vegan-style! We're also including Muenster and Havarti Reserva, as well as Tuscan Sausage and Soppressata, so you can build a small charcuterie board for two.

      The pack is on sale from January 17-30, and you can order for shipping or local pickup.

      Crab Cakes

      Ingredients

      • 16oz Crab Cake mix
      • 1 Cup Neutral Flavored Oil (such as sunflower or canola)
      • ½ Cup Coarse Breadcrumbs
      • Salt to taste

      Directions
      Heat oil in a medium-sized sauté pan over medium heat. Meanwhile, portion crab cake mixture into ⅓ cup firmly packed balls. Separately, mix breadcrumbs with a few pinches of salt in a small bowl or plate. Once all 6 balls have been portioned, roll each ball in the breadcrumb dredge and flatten balls slightly to make a round, yet flattened crab cake patty. 

      Once oil is heated until shimmering (or 350º F), it is ready to fry. Slowly lower each crab cake into the hot oil, careful not to splash oil. After two minutes of frying, or once the underside of the crab cake is browned, flip with a spatula. Fry for another two minutes. Remove from oil and transfer to a paper towel-lined plate. Serve immediately.

      piece of vegan crab cake on a fork with an entree in the background

      Béarnaise Sauce

      Ingredients

      • 16 oz Silken Tofu
      • ½ Cup Vegan Mayo
      • ¼ Cup White Wine Vinegar
      • ¼ Cup Melted Vegan Butter
      • 2 tsp Salt
      • ½ tsp Turmeric
      • ¼ tsp Cayenne Pepper
      • 2 Sprigs Fresh Tarragon (de-stemmed)

      Directions
      Place tofu, vinegar, mayo, and spices into a blender, and blend on medium-high until the mixture has a smooth consistency. While the blender is running, slowly add the melted butter to the mixture. If desired, you can adjust the thickness of the liquid by adding 1-3 Tbsp of warm water, keeping in mind the consistency will thicken when cooled. Best served immediately and warmed slightly.

      Filet Oscar

      Heat the filet mignon in a pan on medium-high heat with a small amount of vegetable stock or water. Cook with the lid on for 10 minutes, remove water, then cook another two minutes on each side. 

      To plate the Filet Oscar, add the filet mignon and top it with a crab cake and then Béarnaise sauce. Add remaining crab cakes on the side, along with your favorite vegetable(s). Enjoy!

      Charcuterie Meats & Cheeses

      The Valentine's Day Dinner for Two pack also comes with meats and cheeses so you can enjoy a small charcuterie board. Slice the meats to your preferred thickness, and you can slice or cube the cheeses, or cut off slices as you go.

      Add crackers or bread, fruits, or veggies. 

      CLICK HERE for more suggestions on building a beautiful vegan charcuterie board.

      We ship to all 50 states and Puerto Rico, and you can find all of our shipping options here.

      Read more

      Valentine's Day Recipes 2021

      vegan brie cheese wrapped in puff pastry with a slice to the side

      Our Valentine's Day Dinner for Two ships to all 50 states and Puerto Rico. The pack includes ribeye steak, hickory bacon, brie, herbed truffle havarti, and penne pasta. The following recipes will help you make the most of your vegan eats!

      Brie En Croute

      Prep time/cook time: 60 minutes.

      • 10oz brie (included in pack)
      • 1 sheet of chilled puff pastry (Pepperidge Farm's is vegan)
      • ¼ cup plain unsweetened soymilk
      • Pastry brush

      Preheat oven to 400º F. Since you most likely purchased the puff pastry in the freezer section of your local grocery store, pull one sheet of puff pastry out of the freezer and allow it to thaw slightly - about 10 minutes. On a lightly floured surface, roll the puff pastry until ⅛” thick or until the sheet is about 12” in diameter. Place brie on the center of the puff pastry and fold the four corners over the edge of the cheese. You want the pastry to wrap the cheese but not overlap more than ½“

      Transfer to a lined baking sheet and brush with soymilk. Bake 30-40 minutes or until the corners of the pastry are dark brown. Remove from the oven and allow to cool 5 minutes before cutting. Serve with crackers. 

      sliced vegan steak on a bed of penne pasta with red wine sauce

      Beef Bourguignon 

      Prep time/cook time: 2 hours 

      This is our take on a classic Beef Bourguignon. Traditionally, the meat is a cubed chuck steak or brisket with long stewing tenderizing the meat. Since plant-based beef does not tenderize in the same way, we decided to keep the steaks intact for this version to make for an elegant dish perfect for dinner for two.

      • 6 Tbsp neutral-flavored high-heat oil (such as sunflower or canola)
      • 4 oz Hickory Bacon (chopped, included in pack))
      • 2, 7 oz Ribeye Steaks
      • 1 medium carrot, diced
      • 2 medium shallots, minced
      • 4 cloves garlic, minced
      • 2 Tbsp all purpose flour 
      • 3 cups robust red wine (such as Cabernet, Burgundy or Bordeaux)
      • 2 cups vegetable or vegetarian beef broth
      • 2 Tbsp tomato paste
      • 1 Tbsp fresh thyme, minced
      • 2 Bay leaves
      • 2 Tbsp plant-based butter
      • 1 Lb Cremini mushrooms, sliced
      • Salt and pepper to taste

      In a large pot or dutch oven, fry the chopped bacon in 2 Tbsp of oil over medium heat for 5 minutes until crispy. Remove bacon from pot with a slotted spoon and set aside. Add another 2 Tbsp oil and sear ribeye steaks until lightly browned. Remove from pot and set aside. Add the remaining oil and sauté carrots, shallots and garlic in the pot for 5 minutes until softened. Next add the flour to create a roux. Heat, scraping the bottom of the pot for another 5 minutes.

      Add the steak, bacon, red wine, beef broth, tomato paste, thyme and bay leaf. Bring to boil, and lower heat to low. Cover and simmer for 90 minutes, stirring occasionally. Meanwhile, in a medium to large sauté pan, melt butter over medium heat. Add sliced mushrooms and sauté until browned. Set aside. 

      In the last 5 minutes of simmering, add the mushrooms to the simmering liquid in the pot, stir to combine. Taste and adjust seasonings with salt and pepper. Allow to cool slightly before serving.

      To plate: use tongs to transfer the two steaks to a plate next to or on top of mashed potatoes or pasta. Ladle sauce over the whole plate and garnish with a fresh herb such as parsley or thyme.

      a bundle of asparagus wrapped in vegan bacon

      Bacon-Wrapped... Everything!

      Wrap our hickory bacon around whatever you'd like to add a little extra sumthin sumthin. Our favorites are asparagus and dates, but the list can go on and on. 

      Bacon-Wrapped Asparagus
      Stovetop Cook Time: 10 minutes

      • 2 Tbsp Neutral Flavored High-heat Oil (such as sunflower or canola)
      • 1 Bunch Asparagus
      • 8 oz Sliced Hickory Bacon
      • Sea Salt

      Cut the top 4” off of 1 bunch asparagus. Cut the bacon lengthwise into narrow strips. Working in bunches of 4-5 spears, wrap the asparagus in the narrow strips of bacon. Secure by poking a toothpick through the bundle. 

      In a medium sauté pan heat oil and pan fry asparagus bundles over medium heat: 2 minutes on each side, flipping to brown 3-4 sides. Remove from heat and transfer to a towel. Season asparagus with flaky sea salt to taste. Makes 4-6 asparagus bundles.

      Here are some more ideas for bacon-wrapped noms:

      • Broccoli
      • Stuffed jalapeños 
      • Brussels sprouts
      • Baby potatoes and cheese
      • Roasted pears
      • Grilled pineapple

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