20 Delicious Vegan Italian Recipes Authentic

Let’s take your taste buds on a trip to Italy without leaving your kitchen! Whether you’re a seasoned vegan or just looking to sprinkle some plant-based magic into your meals, our roundup of 20 Delicious Vegan Italian Recipes is your ticket to authentic, mouthwatering dishes. From creamy pastas to crispy pizzas, get ready to fall in love with Italian cuisine all over again. Keep reading to discover your next favorite meal!

Vegan Spaghetti Aglio e Olio

Under the soft glow of the kitchen light, there’s something profoundly comforting about preparing a dish that requires so little yet delivers so much. Vegan Spaghetti Aglio e Olio, with its humble ingredients, speaks to the soul, offering warmth and simplicity in every bite.

Ingredients

• 8 oz spaghetti
• 1/3 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water until it tastes like the sea for perfectly seasoned pasta.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes, cooking until the garlic is golden, about 2-3 minutes. Tip: Keep the heat low to prevent the garlic from burning.
4. Reserve 1/2 cup of pasta water, then drain the spaghetti.
5. Add the drained spaghetti to the skillet with the garlic oil, tossing to coat. If the pasta seems dry, add the reserved pasta water a tablespoon at a time until the desired consistency is achieved.
6. Remove from heat and stir in the chopped parsley and salt. Tip: The parsley adds a fresh contrast to the rich oil, so don’t skip it.

This dish, with its silky strands of pasta coated in a garlicky, slightly spicy oil, is a testament to the beauty of simplicity. Try serving it with a sprinkle of nutritional yeast for a cheesy twist or alongside a crisp green salad for a light, satisfying meal.

Classic Vegan Margherita Pizza

Kindly imagine the warmth of a summer evening, the kind that calls for simplicity and comfort on a plate. This Classic Vegan Margherita Pizza brings just that, with its harmonious blend of fresh flavors and a crust that whispers of home.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp active dry yeast
• 1/2 cup warm water (110°F)
• 2 tbsp olive oil
• 1/2 cup tomato sauce
• 1 cup vegan mozzarella cheese, shredded
• 1/4 cup fresh basil leaves
• 1 tbsp nutritional yeast

Instructions

1. In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 tsp salt, and 1/2 tsp sugar.
2. Dissolve 1 tbsp active dry yeast in 1/2 cup warm water (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and 2 tbsp olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 475°F and lightly flour a pizza pan.
7. Roll out the dough on the floured pan to your desired thickness.
8. Spread 1/2 cup tomato sauce evenly over the dough, leaving a small border for the crust.
9. Sprinkle 1 cup vegan mozzarella cheese over the sauce.
10. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
11. Remove from the oven and immediately top with 1/4 cup fresh basil leaves and a sprinkle of 1 tbsp nutritional yeast.

Out of the oven, this pizza boasts a crisp yet tender crust, with the tomato sauce and vegan cheese melting into a rich, savory base. The fresh basil adds a burst of color and aroma, making it as pleasing to the eye as it is to the palate. Serve it with a side of mixed greens for a light, satisfying meal.

Homemade Vegan Gnocchi with Marinara Sauce

Perhaps there’s no greater comfort than the tender embrace of homemade gnocchi, especially when it’s crafted with care and paired with a vibrant marinara sauce. This vegan version whispers of simplicity and warmth, inviting you to slow down and savor each step.

Ingredients

• 2 cups mashed potatoes
• 1 1/2 cups all-purpose flour
• 1 tbsp olive oil
• 1/2 tsp salt
• 2 cups marinara sauce
• 1/4 cup fresh basil, chopped

Instructions

1. In a large mixing bowl, combine the mashed potatoes, flour, olive oil, and salt until a dough forms. Tip: Ensure your mashed potatoes are cool to prevent the dough from becoming sticky.
2. Divide the dough into 4 equal parts on a lightly floured surface.
3. Roll each part into a long rope, about 1/2 inch in diameter, then cut into 1-inch pieces. Tip: Use a fork to gently press each piece for traditional ridges that hold sauce beautifully.
4. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Tip: Avoid overcrowding the pot to ensure even cooking.
5. While the gnocchi cooks, heat the marinara sauce in a large skillet over medium heat until simmering, about 5 minutes.
6. Drain the gnocchi and add them to the skillet with the marinara sauce, gently tossing to coat.
7. Garnish with fresh basil before serving.

But the true magic lies in the pillowy texture of the gnocchi, a perfect canvas for the rich, herbaceous marinara. Serve it under a sprinkle of vegan parmesan or alongside a crisp green salad for a meal that feels both indulgent and wholesome.

Vegan Minestrone Soup

Rain patters softly against the window as I stir the pot, the earthy aroma of vegetables filling the kitchen. This vegan minestrone soup is a comforting embrace, a simple yet profound reminder of how warmth can be found in the most humble ingredients.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 3 cloves minced garlic
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup green beans, cut into 1-inch pieces
• 1 cup small pasta
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped spinach

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth and 1 can diced tomatoes. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. Add 1 cup green beans, 1 cup small pasta, 1 can kidney beans, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally.
6. Tip: Ensure the pasta is al dente by checking a piece at the 8-minute mark.
7. Stir in 2 cups chopped spinach and cook for 2 minutes until wilted.
8. Tip: For a thicker soup, let it sit for 5 minutes off the heat before serving.
9. Tip: Garnish with fresh basil leaves for an extra layer of flavor.

Brimming with vibrant colors and textures, this soup is a hearty mosaic of flavors. Serve it with a slice of crusty bread to soak up every last drop, or sprinkle with nutritional yeast for a cheesy twist.

Garlicky Vegan Bruschetta

Zesty moments in the kitchen often lead to the most memorable dishes, and this Garlicky Vegan Bruschetta is no exception. It’s a simple yet profound way to bring the essence of summer to your table, with each bite offering a crisp, garlicky, and fresh taste that lingers just right.

Ingredients

• 1 loaf French bread, sliced into 1/2-inch pieces
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 cups cherry tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F to toast the bread to perfection.
2. Arrange the French bread slices on a baking sheet in a single layer, ensuring they don’t overlap for even toasting.
3. Brush each slice lightly with olive oil, about 1 tbsp total, to achieve a golden crispness.
4. Toast in the oven for 5-7 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them to prevent burning.
5. While the bread toasts, heat 2 tbsp olive oil in a pan over medium heat and sauté the minced garlic until fragrant, about 1 minute, being careful not to let it brown.
6. In a mixing bowl, combine the sautéed garlic, diced cherry tomatoes, chopped basil, balsamic vinegar, salt, and black pepper. Tip: Letting the mixture sit for 10 minutes enhances the flavors.
7. Once the bread is toasted, spoon the tomato mixture generously onto each slice. Tip: For an extra touch, drizzle with a bit more olive oil before serving.

The bruschetta boasts a delightful contrast between the crunchy bread and the juicy, flavorful topping. Serve it as a vibrant starter or alongside a crisp salad for a light, satisfying meal that celebrates the simplicity of fresh ingredients.

Vegan Lasagna with Tofu Ricotta

Today feels like the perfect day to share something comforting, a dish that wraps you up in its warmth without saying a word. This vegan lasagna, with its creamy tofu ricotta, is a quiet nod to tradition, reimagined for those who walk a different path.

Ingredients

• 12 lasagna noodles
• 2 cups marinara sauce
• 1 block firm tofu
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup spinach, chopped
• 1/2 cup basil, chopped

Instructions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
3. In a bowl, crumble the tofu and mix with nutritional yeast, lemon juice, garlic powder, salt, and black pepper to create the ricotta.
4. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
5. Layer 4 lasagna noodles over the sauce, followed by half of the tofu ricotta, spinach, and basil.
6. Repeat the layers, finishing with a final layer of noodles and the remaining marinara sauce.
7. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until bubbly.
8. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Golden edges give way to layers that hold their shape, each bite a balance of creamy and hearty. Serve it with a side of roasted vegetables or a simple green salad to complete the meal.

Zesty Vegan Pasta Primavera

Calmly, as the morning light filters through the kitchen window, the thought of a vibrant, zesty vegan pasta primavera comes to mind. It’s a dish that sings with the freshness of spring, yet is hearty enough to comfort on any day.

Ingredients

• 8 oz whole wheat pasta
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/2 cup red bell pepper, sliced
• 1/2 cup yellow bell pepper, sliced
• 1/4 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz whole wheat pasta to the boiling water and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
4. Add 1/4 cup red onion and 2 cloves minced garlic to the skillet, sautéing for 2 minutes until fragrant.
5. Add 1 cup broccoli florets, 1/2 cup red bell pepper, and 1/2 cup yellow bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
6. Stir in 1 cup cherry tomatoes and cook for an additional 2 minutes. Tip: Adding tomatoes last preserves their texture and color.
7. Drain the pasta and add it to the skillet with the vegetables.
8. Remove the skillet from heat and stir in 1/4 cup fresh basil, 1/4 cup nutritional yeast, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until well combined. Tip: Nutritional yeast adds a cheesy flavor without dairy.

Here, the pasta primavera is a delightful mix of textures, from the al dente pasta to the crisp-tender vegetables. The lemon juice and nutritional yeast bring a bright, umami depth that makes this dish irresistibly flavorful. Serve it in a large, shallow bowl to showcase its colorful array of vegetables.

Vegan Caprese Salad with Cashew Mozzarella

Beneath the soft glow of the kitchen light, the Vegan Caprese Salad with Cashew Mozzarella emerges as a tender homage to summer’s bounty, a dish that whispers of sun-warmed tomatoes and the creamy embrace of homemade cashew mozzarella.

Ingredients

• 2 cups raw cashews, soaked overnight
• 1/4 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp garlic powder
• 4 large ripe tomatoes
• 1/4 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1/2 tsp black pepper

Instructions

1. Drain the soaked cashews and blend them with water, nutritional yeast, lemon juice, salt, and garlic powder until smooth and creamy, about 2 minutes.
2. Transfer the cashew mixture to a small bowl, cover, and refrigerate for at least 2 hours to firm up into mozzarella consistency.
3. While the cashew mozzarella chills, slice the tomatoes into 1/4-inch thick rounds.
4. Once the cashew mozzarella is firm, use a melon baller or spoon to scoop small balls of mozzarella.
5. Arrange the tomato slices on a serving platter, alternating with the cashew mozzarella balls and fresh basil leaves.
6. Drizzle the salad with extra virgin olive oil and sprinkle with black pepper just before serving.

Gently, the salad presents itself with a contrast of textures—the juicy tomatoes against the creamy, tangy cashew mozzarella, all brought together by the aromatic basil. Serve it on a wooden board for a rustic touch, or alongside grilled vegetables for a heartier meal.

Roasted Red Pepper Vegan Pasta

Just as the evening light fades, there’s something deeply comforting about preparing a meal that feels like a warm embrace. This roasted red pepper vegan pasta is one such dish, blending simplicity with rich flavors to create a meal that’s both nourishing and soul-satisfying.

Ingredients

• 12 oz pasta
• 2 cups roasted red peppers
• 3 tbsp olive oil
• 3 cloves garlic
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add roasted red peppers to the skillet, stirring to combine with the garlic. Cook for 2 minutes to warm through.
4. Transfer the pepper mixture to a blender. Add almond milk, nutritional yeast, salt, black pepper, and red pepper flakes. Blend until smooth. Tip: For a creamier sauce, blend for an additional minute.
5. Return the sauce to the skillet over low heat. Stir in the reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
6. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to allow the flavors to meld. Tip: For extra flavor, garnish with fresh basil or parsley before serving.

Now, the roasted red pepper vegan pasta is ready to delight with its velvety texture and smoky sweetness. Serve it topped with a sprinkle of nutritional yeast for a cheesy finish, or alongside a crisp green salad for a balanced meal.

Vegan Tiramisu Dessert

Remembering the first time I tried vegan tiramisu, it was like discovering a secret garden where every bite was a step deeper into its lush, coffee-kissed layers. This dessert, with its delicate balance of flavors and textures, has a way of making the world feel a little softer, a little sweeter.

Ingredients

• 1 1/2 cups raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 2 tbsp cocoa powder
• 1 package ladyfinger cookies
• 1 tbsp rum (optional)

Instructions

1. Drain the soaked cashews and blend them with coconut cream, maple syrup, and vanilla extract until smooth. Tip: For a smoother texture, blend for at least 3 minutes.
2. In a shallow dish, mix the cooled coffee with rum (if using). Quickly dip each ladyfinger into the coffee mixture, ensuring they’re moist but not soggy.
3. Arrange a layer of dipped ladyfingers at the bottom of a 8×8 inch dish. Spread half of the cashew mixture over the ladyfingers, then dust with 1 tbsp cocoa powder.
4. Repeat the layers with the remaining ladyfingers, cashew mixture, and cocoa powder. Tip: For cleaner layers, use the back of a spoon to gently spread the cashew mixture.
5. Cover and refrigerate for at least 4 hours, or overnight, to set. Tip: The longer it chills, the more the flavors meld together.

The final dessert is a dreamy contrast of airy, creamy layers against the slight crunch of coffee-infused ladyfingers. Serve it chilled, perhaps with a sprinkle of cocoa powder or a few coffee beans on top for an elegant touch.

Savory Vegan Stuffed Bell Peppers

Mornings like these, when the light filters softly through the kitchen window, I find myself drawn to dishes that are as nourishing to prepare as they are to eat. Savory vegan stuffed bell peppers, with their vibrant colors and hearty fillings, offer just that—a moment of quiet creativity in the midst of a bustling day.

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt to taste
• 1/2 cup vegan cheese, shredded

Instructions

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Rinse the quinoa under cold water until the water runs clear.
4. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let the quinoa sit covered for 5 minutes after cooking to fluff up.
5. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
6. Stir in the black beans, corn, cumin, smoked paprika, and salt. Cook for another 3 minutes.
7. Combine the cooked quinoa with the vegetable mixture. Tip: For extra flavor, toast the spices with the onions before adding other ingredients.
8. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
9. Sprinkle vegan cheese on top of each pepper. Tip: For a golden crust, broil the peppers for the last 2 minutes of baking.
10. Bake for 25 minutes, or until the peppers are tender.

Let these stuffed peppers cool slightly before serving; the flavors meld beautifully as they sit. The quinoa filling is wonderfully hearty, while the peppers soften just enough to yield easily to a fork. Try serving them atop a bed of greens for a colorful, satisfying meal.

Vegan Focaccia Bread with Rosemary

Evenings like these call for something simple yet soulful, a recipe that fills the kitchen with warmth and the heart with comfort. Vegan focaccia bread with rosemary is just that—a tender, aromatic loaf that’s as much a joy to make as it is to eat.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp active dry yeast
• 1 tsp sugar
• 1 1/2 cups warm water (110°F)
• 1/4 cup olive oil
• 2 tsp salt
• 2 tbsp fresh rosemary, chopped
• 1/2 tsp flaky sea salt

Instructions

1. In a large bowl, combine 1 cup warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add remaining water, olive oil, and salt to the yeast mixture. Stir to combine.
3. Gradually mix in flour until a sticky dough forms. Tip: Resist adding more flour; the stickiness is key for a light focaccia.
4. Knead dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 425°F. Grease a 9×13 inch baking pan with olive oil.
7. Transfer dough to the pan, stretching it to fit. Dimple the surface with your fingers.
8. Drizzle with olive oil, sprinkle with rosemary and flaky sea salt. Tip: For extra flavor, let the dough rest for 10 minutes before baking.
9. Bake for 20-25 minutes until golden brown. Tip: Check at 20 minutes; the bread should sound hollow when tapped.
10. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Light and airy with a crisp crust, this focaccia is fragrant with rosemary and rich with olive oil. Serve it warm, dipped in balsamic glaze, or alongside a bowl of soup for a comforting meal.

Spinach and Vegan Ricotta Cannelloni

Mornings like these, when the light filters softly through the kitchen window, I find myself drawn to recipes that comfort and nourish in equal measure. This dish, with its tender pasta and creamy filling, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 12 cannelloni tubes
• 2 cups fresh spinach, chopped
• 1 cup vegan ricotta
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1/2 cup water

Instructions

1. Preheat the oven to 375°F.
2. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 1 minute.
3. Add the chopped spinach to the skillet, cooking until just wilted, then remove from heat.
4. In a bowl, combine the sautéed spinach, vegan ricotta, nutritional yeast, salt, and pepper, mixing well.
5. Using a small spoon, carefully fill each cannelloni tube with the spinach and ricotta mixture.
6. Spread 1 cup of marinara sauce evenly at the bottom of a baking dish.
7. Arrange the filled cannelloni tubes in a single layer over the sauce.
8. Pour the remaining marinara sauce over the cannelloni, then add the water around the edges of the dish.
9. Cover the dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10 minutes, until the sauce is bubbly and the pasta is tender.

Kindly, the cannelloni emerges from the oven with a harmony of textures—the pasta tender yet firm, the filling luxuriously creamy. Serve it with a sprinkle of fresh basil or a drizzle of olive oil for an extra touch of elegance.

Vegan Pesto Pasta with Sun-Dried Tomatoes

How quietly the evening settles in, a perfect time to stir together something both nourishing and comforting. This vegan pesto pasta, brightened with sun-dried tomatoes, is a dish that feels like a gentle embrace, simple yet deeply flavorful.

Ingredients

• 12 oz pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup olive oil
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, combine basil, pine nuts, garlic, salt, pepper, and nutritional yeast in a food processor. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: Scrape down the sides as needed for even blending.
5. Drain the pasta, reserving 1/2 cup of the cooking water.
6. Return the pasta to the pot and stir in the pesto and sun-dried tomatoes. Tip: Add reserved pasta water a little at a time to reach your desired sauce consistency.
7. Serve warm. The pasta should be creamy with a vibrant green pesto clinging to each strand, the sun-dried tomatoes offering a sweet, chewy contrast.

Rich in flavors and textures, this dish pairs wonderfully with a crisp white wine or a simple side of roasted vegetables. The pesto’s freshness and the tomatoes’ intensity make each bite a delightful experience.

Lentil and Vegetable Vegan Bolognese

Dusk settles softly outside, and the kitchen fills with the comforting aroma of simmering lentils and vegetables, a reminder of the simple pleasures that cooking brings. This Lentil and Vegetable Vegan Bolognese is a hearty, nourishing dish that wraps you in warmth, perfect for those evenings when you crave something both wholesome and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 cloves minced garlic
• 1 cup dried green lentils
• 2 cups vegetable broth
• 1 28-oz can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Add 1 cup dried green lentils, 2 cups vegetable broth, 1 28-oz can crushed tomatoes, 1 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender.
6. Remove the lid and simmer for an additional 10 minutes to thicken the sauce, stirring occasionally.

Gently ladle this rich, flavorful Bolognese over a bed of al dente pasta or creamy polenta, letting the sauce cling to every bite. The lentils offer a satisfying texture, while the melded flavors of tomato and herbs create a depth that’s both rustic and refined.

Vegan Polenta with Mushroom Ragu

Sometimes, the simplest dishes bring the most comfort, especially when they’re crafted with care and intention. This vegan polenta with mushroom ragu is a testament to that, offering a creamy, earthy bowl of goodness that feels like a warm hug on a cool evening.

Ingredients

• 4 cups water
• 1 cup polenta
• 1 tsp salt
• 2 tbsp olive oil
• 1 lb mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup vegetable broth
• 1 tsp thyme
• 1/2 tsp black pepper

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of polenta and 1 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cook the polenta for 30 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.
4. While the polenta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat.
5. Add 1 diced onion and sauté until translucent, about 5 minutes.
6. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
7. Add 1 lb of sliced mushrooms to the skillet, cooking until they release their moisture and begin to brown, about 10 minutes.
8. Mix in 1 tbsp of tomato paste, 1/2 cup of vegetable broth, 1 tsp of thyme, and 1/2 tsp of black pepper, stirring to combine.
9. Simmer the mushroom ragu for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
10. Serve the creamy polenta topped with the hearty mushroom ragu.

Velvety polenta meets the rich, umami depth of mushroom ragu in this dish, creating a harmonious blend of textures and flavors. For an extra touch of elegance, garnish with fresh thyme leaves or a drizzle of truffle oil before serving.

Sweet Vegan Cannoli with Chocolate Chips

How quietly the morning unfolds, much like the delicate process of crafting these sweet vegan cannoli with chocolate chips. There’s a gentle art to blending the crisp shell with the creamy filling, a moment to savor in the quiet of the kitchen.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/4 cup olive oil
• 1/4 cup white wine
• 1 cup vegan ricotta cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips
• 1 tbsp olive oil (for frying)

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, and 1/4 tsp salt.
2. Add 1/4 cup olive oil and 1/4 cup white wine to the dry ingredients, mixing until a dough forms. Tip: If the dough feels too dry, add a teaspoon of water at a time until it comes together.
3. Knead the dough on a floured surface for 5 minutes, then wrap in plastic and let rest for 30 minutes at room temperature.
4. Roll the dough to 1/8-inch thickness and cut into 4-inch circles. Tip: Use a bowl or lid as a guide for perfect circles.
5. Heat 1 tbsp olive oil in a pan over medium heat. Fry each dough circle for 1-2 minutes per side until golden brown, then shape around a cannoli mold immediately after frying. Tip: Work quickly to shape the shells before they cool and harden.
6. In a separate bowl, mix 1 cup vegan ricotta cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. Fold in 1/2 cup vegan chocolate chips.
7. Pipe the filling into the cooled cannoli shells using a pastry bag or a spoon.

The shells should shatter delicately with each bite, giving way to the creamy, chocolate-studded filling. Serve these cannoli dusted with a little extra powdered sugar or alongside a small espresso for a truly indulgent experience.

Vegan Arancini with Marinara Dip

Zestfully embracing the quiet of the kitchen, this vegan arancini offers a comforting crunch with a heart of creamy risotto, paired with a tangy marinara dip that whispers of summer gardens.

Ingredients

• 2 cups cooked arborio rice
• 1/2 cup vegan mozzarella, shredded
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup breadcrumbs
• 1 cup marinara sauce
• 1/2 cup water
• 1 tbsp cornstarch
• 2 cups vegetable oil, for frying

Instructions

1. In a large bowl, combine the cooked arborio rice, vegan mozzarella, nutritional yeast, olive oil, garlic powder, salt, and black pepper until evenly mixed.
2. Using wet hands, form the mixture into 1-inch balls, ensuring they are compact to prevent breaking during frying.
3. In a shallow dish, place the breadcrumbs. Roll each rice ball in the breadcrumbs until fully coated.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F, using a thermometer to ensure accuracy.
5. Fry the arancini in batches for 3-4 minutes or until golden brown, avoiding overcrowding to maintain oil temperature.
6. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
7. In a small saucepan, whisk together the marinara sauce, water, and cornstarch over medium heat until the sauce thickens, about 5 minutes.
8. Serve the arancini warm with the marinara dip on the side.

Offering a delightful contrast, the crispy exterior gives way to a soft, savory center, while the marinara dip adds a bright acidity. For an elegant touch, garnish with fresh basil leaves before serving.

Summary

You’ve just discovered a treasure trove of 20 Delicious Vegan Italian Recipes that bring authentic flavors right to your kitchen. Whether you’re a seasoned vegan or just exploring plant-based meals, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!