Italian cuisine – rich, flavorful, and indulgent. It’s a culinary tradition that’s hard to resist, with its hearty pasta dishes, savory sauces, and delectable cheeses. But what if you’re a vegan? Does that mean you have to sacrifice the taste and romance of Italy in favor of a plant-based diet? Absolutely not! In this article, we’ll explore 20 delicious vegan Italian recipes that will transport your taste buds to the Tuscan countryside without compromising your dietary preferences.
From creamy fettuccine Alfredo to eggplant parmesan with cashew cheese, these innovative dishes reimagine Italian classics in a way that’s both accessible and exciting. Whether you’re a seasoned vegan or just looking for new ideas to spice up your meals, this collection of recipes is sure to satisfy your cravings and leave you feeling like you’ve hit the jackpot.
Creamy Vegan Fettuccine Alfredo
Transform traditional fettuccine alfredo into a creamy, plant-based delight with this easy-to-make recipe.
Ingredients:
– 1 pound vegan fettuccine pasta
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup soy milk or non-dairy creamer
– 1 teaspoon lemon juice
– 1/4 cup nutritional yeast
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-low heat. Add sliced onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute, stirring frequently.
4. In a separate saucepan, combine vegetable broth, soy milk or non-dairy creamer, lemon juice, and nutritional yeast. Whisk until smooth.
5. Combine cooked fettuccine pasta with the creamy sauce and sautéed onion mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Eggplant Parmesan with Cashew Cheese
Transform classic eggplant parmesan into a creamy, dairy-free masterpiece by substituting traditional mozzarella with rich cashew cheese. This vegan twist is sure to impress!
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs (gluten-free)
– 1 cup tomato sauce (homemade or store-bought)
– 1/4 cup olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Soak cashews in water for at least 4 hours. Drain and blend with nutritional yeast, lemon juice, salt, and black pepper until smooth.
3. In a separate bowl, mix breadcrumbs and a pinch of salt.
4. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
5. Place coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20-25 minutes or until tender.
6. Spread tomato sauce over cooked eggplant slices. Top with cashew cheese and serve hot.
Cooking Time: Approximately 35-40 minutes
Vegan Spinach and Ricotta Stuffed Shells
Transform classic shells into a plant-based delight with this creamy spinach and ricotta filling.
Ingredients:
– 12-15 jumbo pasta shells
– 1 package vegan ricotta cheese (homemade or store-bought)
– 1 bunch fresh spinach, chopped
– 1/2 cup nutritional yeast
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and set aside.
3. In a mixing bowl, combine vegan ricotta cheese, chopped spinach, nutritional yeast, olive oil, salt, and pepper. Mix well.
4. Stuff each pasta shell with the ricotta-spinach mixture, placing them in a baking dish as you go.
5. Cover the shells with foil and bake for 20-25 minutes or until heated through.
6. Remove foil and top with chopped parsley if desired. Return to oven for an additional 5-10 minutes or until golden brown.
Cooking Time: 30-40 minutes
Garlicky Vegan Mushroom Risotto
A creamy, savory, and aromatic risotto that combines the earthy flavors of mushrooms with a hint of garlic. This vegan version is perfect for a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup vegan white wine (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add warmed broth, one cup at a time, stirring continuously, until rice is cooked and creamy (about 20-25 minutes).
6. Stir in mixed mushrooms, thyme, salt, and pepper.
7. If using vegan white wine, add it during the last 5 minutes of cooking.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Classic Vegan Margherita Pizza
Experience the simplicity and elegance of this timeless Italian classic, now veganized! This recipe uses a simple dough and fresh ingredients to create a delicious pie that’s perfect for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon active dry yeast (optional)
– 1 cup canned crushed tomatoes
– 8 ounces vegan mozzarella shreds (such as Daiya or Follow Your Heart)
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour and yeast (if using). Gradually add warm water and mix until dough forms.
3. Knead dough for 5-7 minutes until smooth.
4. Roll out dough to a thickness of about 1/8 inch (3 mm) on a floured surface.
5. Place dough on a baking sheet or pizza stone.
6. Spread crushed tomatoes evenly over the dough, leaving a 1-inch border around edges.
7. Top with vegan mozzarella shreds.
8. Bake for 15-20 minutes, or until crust is golden brown and cheese is melted.
9. Remove from oven and sprinkle with chopped basil leaves.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Basil Pasta
Sun-Dried Tomato and Basil Pasta Recipe
This sun-dried tomato and basil pasta is a flavorful and light Italian-inspired dish, perfect for a quick weeknight dinner or a special occasion. With just a few ingredients, you can create a deliciously aromatic and tangy sauce.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 1 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil for serving (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1-2 tablespoons of olive oil over medium heat.
3. Add garlic and cook for 1 minute, until fragrant.
4. Stir in sun-dried tomatoes and basil leaves; cook for an additional 2 minutes, until the flavors meld together.
5. Combine cooked pasta with tomato-basil mixture and toss to combine.
6. Top with Parmesan cheese and season with salt and pepper to taste.
7. Serve immediately, drizzled with extra virgin olive oil if desired.
Cooking Time: 15-20 minutes
Vegan Lentil Bolognese
Transform classic Italian pasta into a plant-based delight with this hearty and flavorful Vegan Lentil Bolognese.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 cup vegetable broth
– 8 oz spaghetti, cooked al dente
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until translucent (5 minutes).
2. Add garlic and mushrooms; cook until mushrooms release their liquid and start to brown (5-7 minutes).
3. Stir in lentils, crushed tomatoes, basil, oregano, salt, and pepper.
4. Pour in vegetable broth and bring mixture to a simmer.
5. Reduce heat to low and let sauce cook for 20-25 minutes or until lentils are tender.
6. Serve over cooked spaghetti and enjoy!
Cooking Time: 30-40 minutes
Roasted Red Pepper and Walnut Pesto Pasta
Roasted Red Pepper and Walnut Pesto Pasta Recipe
Summary: This recipe combines the smoky sweetness of roasted red peppers with the earthy richness of walnuts to create a unique and flavorful pesto pasta dish.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 large red bell peppers
– 1/4 cup walnuts, toasted
– 3 cloves garlic, peeled and minced
– 1/2 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool slightly.
4. Peel off the skin, remove seeds, and chop into small pieces.
5. In a food processor, combine roasted peppers, toasted walnuts, garlic, salt, and pepper. Process until smooth.
6. With the processor running, slowly pour in the olive oil through the top. Process until combined.
7. Cook pasta according to package instructions. Toss with pesto sauce and top with Parmesan cheese (if using).
8. Serve immediately.
Cooking Time: 40 minutes
Vegan Minestrone Soup
Warm up with this hearty and comforting vegan take on the Italian classic! This minestrone soup is a flavorful blend of vegetables, beans, and pasta, all simmered in a rich vegetable broth.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 cup frozen green beans
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Grated vegan Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the vegetable broth, diced tomatoes, kidney beans, pasta, and green beans. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
3. Season with basil, salt, and pepper to taste.
4. Serve hot, topped with grated vegan Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Zucchini and Chickpea Vegan Meatballs
Elevate your vegan game with these flavorful Zucchini and Chickpea Vegan Meatballs, perfect for a quick weeknight dinner or a crowd-pleasing party appetizer.
Ingredients:
– 1 medium zucchini, grated
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1/4 cup nutritional yeast (optional, for cheesy flavor)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine zucchini, chickpeas, oats, breadcrumbs, tomato paste, smoked paprika, salt, and pepper. Mix well.
3. Using your hands or a spoon, shape the mixture into small meatballs (about 20-25).
4. Place the meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil and gently roll to coat evenly.
5. Bake for 18-20 minutes or until lightly browned and firm to the touch.
Cooking Time: 18-20 minutes
Creamy Vegan Carbonara with Smoked Tofu
Elevate your pasta game with this rich and creamy vegan carbonara featuring smoked tofu, a game-changing twist on the classic Italian dish. This recipe is a perfect blend of smoky flavor and velvety texture.
Ingredients:
– 8 oz spaghetti
– 1/2 cup cashew cream (see note)
– 2 tbsp olive oil
– 1/4 cup smoked tofu, crumbled
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine cashews and 1/4 cup water. Blend until smooth and creamy, adding more water as needed.
3. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute.
4. Add crumbled smoked tofu to the skillet and stir to combine with garlic and oil.
5. Pour in cashew cream and stir until well combined with tofu and garlic.
6. Add cooked spaghetti to the skillet, tossing everything together until pasta is well coated. If needed, add some reserved pasta water to achieve desired consistency.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
9. Serve immediately.
Cooking Time: 20-25 minutes
Vegan Tiramisu with Coconut Whipped Cream
Discover a creamy and decadent dessert that’s free from dairy! This vegan tiramisu recipe combines the richness of coconut whipped cream with the classic Italian flavors you know and love.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1 teaspoon vanilla extract
– Coconut whipped cream (recipe below)
Tiramisu Assembly:
1. In a large bowl, whisk together the brewed coffee and cocoa powder until well combined.
2. Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side. They should be soft and pliable but not too wet.
3. In a separate container, mix together the maple syrup and coconut cream.
4. To assemble the tiramisu, create a layer of ladyfingers in a large serving dish. You may need to trim them to fit the dish.
5. Spoon half of the coffee-coconut mixture over the ladyfingers.
6. Repeat the layers, finishing with a layer of whipped cream on top.
Coconut Whipped Cream:
– 1 can full-fat coconut milk
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
1. Chill the coconut milk in the refrigerator overnight or for at least 4 hours.
2. Open the can and scoop out the solid coconut cream into a mixing bowl. Reserve the remaining liquid for another use.
3. Beat the coconut cream with an electric mixer until stiff peaks form.
4. Add the maple syrup and vanilla extract, beating until well combined.
Cooking Time: None
Artichoke and White Bean Vegan Lasagna
This lasagna combines the earthy flavors of artichokes and cannellini beans with the richness of a cashew-based bechamel sauce, all wrapped up in layers of tender pasta.
Ingredients:
– 8-10 lasagna noodles
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup cooked cannellini beans
– 1/2 cup cashews
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– 1 cup vegetable broth
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Nutritional yeast (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a blender, combine cashews, garlic, olive oil, vegetable broth, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. In a large skillet, sauté artichoke hearts and cannellini beans with a pinch of salt and pepper until heated through.
5. Assemble lasagna by spreading bechamel sauce on the bottom of a 9×13-inch baking dish, followed by layers of noodles, artichoke mixture, and remaining bechamel sauce.
6. Top with additional nutritional yeast (if using) and bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Vegan Pesto Gnocchi with Cherry Tomatoes
Experience the flavors of Italy with this vibrant and delicious vegan pesto gnocchi dish, paired with sweet cherry tomatoes.
Ingredients:
– 1 package vegan gnocchi (or make your own using cooked potatoes, flour, and egg replacement)
– 1/2 cup freshly made or store-bought vegan pesto
– 1 pint cherry tomatoes, halved
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions or until they float to the surface.
2. In a separate pan, heat the olive oil over medium heat. Add the cherry tomatoes and cook for 3-4 minutes, or until they start to release their juices and soften slightly.
3. Combine the cooked gnocchi with the pesto in a large serving bowl. Toss until the gnocchi are well coated.
4. Add the cherry tomatoes to the gnocchi mixture and toss gently to combine.
5. Season with salt and pepper to taste. Garnish with fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Lemon Garlic Vegan Scallopini
A bright and citrusy twist on the classic scallopini dish, this vegan version is perfect for a quick and flavorful dinner.
Ingredients:
– 1 package of vegan scallops (such as tofu or portobello mushrooms)
– 2 cloves of garlic, minced
– 2 tablespoons of lemon juice
– 1 tablespoon of olive oil
– 1 teaspoon of dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a shallow dish, whisk together the garlic, lemon juice, and olive oil.
3. Add the vegan scallops to the marinade and toss to coat.
4. Season with salt, pepper, and oregano.
5. Place the scallops on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
7. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Vegan Cannoli with Cashew Ricotta
Discover the creamy, cheesy goodness of traditional cannoli without the dairy. This recipe uses cashews to create a rich and tangy ricotta filling that pairs perfectly with crispy, fried pastry.
Ingredients:
– 1 cup cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1 package vegan cannoli shells (about 20-24 shells)
– Confectioners’ sugar, for dusting
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with lemon juice and salt.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Fry the cannoli shells according to package instructions.
5. Fill each shell with about 1-2 tablespoons of the cashew ricotta mixture.
6. Dust with confectioners’ sugar and serve.
Cooking Time: 10 minutes (soaking time not included)
Tuscan White Bean and Kale Stew
This hearty stew combines the creamy texture of cannellini beans with the earthy flavor of kale, all wrapped up in a rich tomato broth. Perfect for a cozy dinner on a chilly evening.
Ingredients:
– 1 pound dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves, stems removed and chopped
– 1 can (28 oz) crushed tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the soaked cannellini beans, crushed tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the beans are tender.
4. Stir in the chopped kale leaves and continue to simmer until wilted, about 10 minutes.
5. Taste and adjust seasoning as needed. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Vegan Mushroom and Truffle Ravioli
Elevate your pasta game with this rich and savory vegan ravioli recipe, featuring earthy mushrooms and the luxurious flavor of truffles.
Ingredients:
– 1 package vegan ravioli wrappers (homemade or store-bought)
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until tender, about 5 minutes.
3. Add onion and garlic; cook until softened, about 2-3 minutes.
4. Stir in truffle oil and season with salt and pepper to taste.
5. Assemble ravioli by placing a spoonful of mushroom mixture onto the center of each wrapper, then fold into a triangle or square shape. Seal edges with a fork.
6. Cook ravioli in boiling water for 3-4 minutes, or until they float to the surface.
7. Serve with your favorite sauce and garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Caprese Salad with Vegan Mozzarella
A classic Italian salad gets a plant-based twist with this recipe featuring vegan mozzarella.
Ingredients:
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 8 oz vegan mozzarella (such as Daiya or Follow Your Heart), sliced into thin strips
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– Fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Arrange tomato slices on a large plate or platter.
2. Top tomatoes with vegan mozzarella strips.
3. Drizzle olive oil over the salad, followed by balsamic vinegar.
4. Sprinkle chopped basil leaves over the top.
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in minutes.
Vegan Chocolate Hazelnut Gelato
Rich, creamy gelato infused with the deep flavors of dark chocolate and toasted hazelnuts – a perfect treat for any vegan chocolate lover.
Ingredients:
– 1 cup non-dairy milk (such as almond or soy milk)
– 1/2 cup canned full-fat coconut milk
– 1/4 cup granulated sugar
– 1 tablespoon unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 cup toasted hazelnuts, chopped
– 1/4 cup dairy-free chocolate chips (at least 70% cocoa)
– Pinch of salt
Instructions:
1. In a medium saucepan, combine non-dairy milk, coconut milk, sugar, and cocoa powder. Whisk until sugar is dissolved.
2. Bring mixture to a simmer over medium heat, then reduce heat to low and let cook for 5 minutes, stirring occasionally.
3. Remove from heat and stir in vanilla extract, chopped hazelnuts, and dairy-free chocolate chips until melted and smooth.
4. Strain mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once set, transfer gelato to an airtight container and refrigerate for at least 2 hours before serving.
Cooking Time: Approximately 10-15 minutes (including preparation time)
Summary
Discover the delicious world of vegan Italian cuisine with these 20 mouth-watering recipes. From creamy pasta dishes to savory meatballs and decadent desserts, there’s something for every occasion. Try your hand at making classic Vegan Margherita Pizza or indulging in rich Creamy Vegan Carbonara. Impress your friends with Eggplant Parmesan with Cashew Cheese or satisfy your sweet tooth with Vegan Tiramisu. Whether you’re a seasoned vegan chef or just starting out, these recipes are sure to delight. Get cooking and explore the flavors of Italy without sacrificing your values!
Leave a Reply