When it comes to Italian cuisine, most people think of rich pasta dishes, savory sauces, and decadent desserts. But with a few simple substitutions and creative twists, it’s easy to make these classic dishes vegan-friendly without sacrificing flavor or authenticity. In this article, we’ll explore 20 mouthwatering vegan Italian recipes that are sure to satisfy your cravings and impress your friends.
From creamy risottos and rich lasagnas to vibrant salads and crispy bruschettas, these plant-based takes on Italian favorites are perfect for a quick weeknight dinner or a special occasion. So if you’re ready to experience the bold flavors and hearty portions of Italy without the animal products, keep reading to discover your new favorite vegan Italian recipes.
Vegan Spaghetti Aglio e Olio
This recipe is a creative take on the traditional Italian dish, substituting animal-derived ingredients for vegan alternatives. The result is a flavorful and satisfying pasta dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 12 oz spaghetti
– 1/2 cup olive oil
– 4-6 garlic cloves, thinly sliced
– 1/4 cup chopped fresh parsley
– Salt, to taste
– Optional: red pepper flakes (for some heat)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
2. In a large skillet, heat the olive oil over medium-low heat.
3. Add the thinly sliced garlic and cook, stirring occasionally, for 4-5 minutes or until golden brown.
4. Remove the skillet from heat and stir in chopped parsley.
5. Drain cooked spaghetti and toss with the garlic-parsley mixture. Season with salt to taste.
6. If desired, add red pepper flakes for an extra kick of heat.
Cooking Time: 15-20 minutes
Creamy Vegan Mushroom Risotto
Savor the rich flavors of this creamy vegan risotto, packed with sautéed mushrooms and aromatic spices. This comforting dish is perfect for a cozy night in or as a show-stopping main course.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon nutmeg
– 1/2 cup vegan cream (such as soy or coconut-based)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start browning, about 5 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of total cooking time, remove from heat. Stir in vegan cream and season with thyme, nutmeg, salt, and pepper.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Classic Vegan Margherita Pizza
Savor the simplicity of Italy’s most iconic pizza with this vegan twist, featuring a delicate balance of flavors and textures.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 cup lukewarm water
– 1/2 cup tomato sauce (homemade or store-bought)
– 1/2 cup vegan mozzarella shreds (such as Daiya or Follow Your Heart)
– Fresh basil leaves, chopped
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine flour and salt. Gradually add olive oil and lukewarm water, stirring until a dough forms.
3. Knead the dough for 5-7 minutes until smooth.
4. Roll out the dough into a circle or rectangle shape, about 1/4 inch thick.
5. Spread tomato sauce over the dough, leaving a 1/2 inch border around the edges.
6. Sprinkle vegan mozzarella shreds evenly over the sauce.
7. Top with chopped fresh basil leaves.
8. Bake for 15-18 minutes or until crust is golden brown.
Cooking Time: 15-18 minutes
Vegan Eggplant Parmesan
Experience the classic Italian-American dish with a plant-based twist! This vegan eggplant parmesan recipe is a game-changer for anyone looking to indulge in a satisfying, dairy-free delight.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs (gluten-free)
– 1/2 cup nutritional yeast
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup vegan mozzarella shreds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together breadcrumbs and nutritional yeast.
3. Dip each eggplant slice in the breadcrumb mixture, coating both sides evenly.
4. Place coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic.
5. Bake for 20-25 minutes or until golden brown.
6. Top eggplant slices with marinara sauce and vegan mozzarella shreds.
7. Return to the oven and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Homemade Vegan Gnocchi with Marinara Sauce
Savor a taste of Italy with these soft and pillowy homemade vegan gnocchi, paired with a rich and tangy marinara sauce. This recipe is perfect for a cozy night in or as a special treat.
Ingredients:
For the gnocchi:
– 1 large potato, cooked and mashed
– 1/2 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
For the marinara sauce:
– 2 cups canned crushed tomatoes
– 1/4 cup olive oil
– 4 garlic cloves, minced
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, combine mashed potato, all-purpose flour, semolina flour, and salt.
3. Gradually add olive oil until the mixture forms a sticky dough.
4. Divide the dough into 4-6 pieces and roll each piece into a long rope.
5. Cut the ropes into 1-inch (2.5 cm) pieces to form the gnocchi.
6. Bring a large pot of salted water to a boil and cook the gnocchi for 3-5 minutes or until they float to the surface.
7. In a separate pan, heat the marinara sauce ingredients over medium heat.
8. Serve the cooked gnocchi with warm marinara sauce.
Cooking Time: Approximately 20-25 minutes
Vegan Minestrone Soup
Warm up with a hearty and comforting bowl of Vegan Minestrone Soup, packed with nutritious vegetables, beans, and pasta.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 cup cooked kidney beans (canned or cooked from scratch)
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, vegetable broth, kidney beans, pasta, oregano, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes or until the pasta is cooked through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: 25-30 minutes
Garlicky Vegan Bruschetta
Elevate your appetizer game with this simple and delicious vegan bruschetta recipe, packed with garlicky goodness. Perfect for a quick snack or as an addition to your favorite meal.
Ingredients:
– 4-6 slices of baguette (preferably day-old)
– 1/2 cup of roasted garlic hummus
– 1/2 cup of cherry tomatoes, halved
– 1/4 cup of fresh basil leaves, chopped
– Salt and pepper to taste
– Optional: 1/4 cup of vegan mozzarella shreds (such as Daiya)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Slice the baguette into 1-inch thick pieces and toast for 5-7 minutes, or until lightly browned.
3. Spread a layer of roasted garlic hummus on each toasted baguette slice.
4. Top with halved cherry tomatoes and sprinkle with chopped basil leaves.
5. Season with salt and pepper to taste.
6. If using vegan mozzarella shreds, sprinkle on top of the bruschetta.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Vegan Lasagna with Tofu Ricotta
A creative twist on a classic Italian dish, this vegan lasagna recipe replaces traditional ricotta cheese with a creamy tofu-based alternative. The result is a rich and satisfying plant-based take on the original.
Ingredients:
– 8-10 lasagna noodles
– 1 block extra-firm tofu, drained and crumbled
– 1 cup nutritional yeast
– 2 cloves garlic, minced
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup vegan mozzarella shreds (such as Daiya)
– 1 small onion, finely chopped
– 1 cup frozen spinach, thawed and drained
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a blender or food processor, combine tofu, nutritional yeast, garlic, and salt. Blend until smooth and creamy.
4. Assemble the lasagna by spreading marinara sauce on the bottom of a baking dish, followed by a layer of noodles, tofu ricotta mixture, vegan mozzarella shreds, and chopped onion. Repeat for 2-3 layers, finishing with a layer of noodles and marinara sauce.
5. Top with remaining vegan mozzarella shreds and spinach. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Zesty Vegan Pasta Primavera
Spring-inspired pasta dish bursting with flavorful vegetables and a tangy kick!
Ingredients:
– 8 oz vegan pasta (such as brown rice fusilli or quinoa pasta)
– 1 cup mixed spring vegetables (e.g., bell peppers, zucchini, cherry tomatoes, broccoli florets)
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 2 tbsp olive oil
– 1 tsp lemon zest
– 2 tbsp lemon juice
– 1 tsp dried basil
– Salt and pepper to taste
– Nutritional yeast (optional, for cheesy flavor)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute.
3. Add mixed vegetables and cook until tender, about 5-7 minutes.
4. Stir in lemon zest, lemon juice, and dried basil. Cook for an additional 30 seconds.
5. Combine cooked pasta with vegetable mixture. Season with salt, pepper, and nutritional yeast (if using).
6. Serve immediately, garnished with chopped parsley.
Cooking Time: 20-25 minutes
Vegan Caprese Salad with Cashew Mozzarella
Experience the classic Italian flavors of a Caprese salad, now vegan-friendly! This creamy and refreshing salad is made possible by using cashews to create a rich mozzarella cheese substitute.
Ingredients:
– 1 cup fresh tomatoes, sliced
– 1/2 cup cashew mozzarella (see note)
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. In a small saucepan, heat the olive oil over low heat.
2. Add the sliced tomatoes and cook for about 5 minutes, or until they start to release their juices and soften slightly.
3. Meanwhile, place the cashew mozzarella in a blender or food processor with 1/4 cup water and blend until smooth and creamy.
4. To assemble the salad, arrange the cooked tomato slices on a plate, followed by dollops of the cashew mozzarella.
5. Drizzle the balsamic vinegar over the top and sprinkle with chopped basil.
6. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Roasted Red Pepper Vegan Pasta
This vibrant pasta dish is a flavorful and healthy twist on traditional pasta, featuring roasted red peppers as the star of the show. With its smoky sweetness and creamy sauce, you’ll be hooked!
Ingredients:
– 8 oz. vegan pasta (such as spaghetti or linguine)
– 2 large red bell peppers
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Remove from heat and peel off skin. Slice into strips.
4. Cook pasta according to package instructions.
5. In a blender or food processor, combine roasted peppers, garlic, olive oil, crushed tomatoes, basil, salt, and pepper. Blend until smooth.
6. Combine cooked pasta and sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
Vegan Tiramisu Dessert
A creative twist on the classic Italian dessert, this vegan tiramisu is a game-changer for those with dietary restrictions.
Ingredients:
– 12-16 ladyfingers (gluten-free)
– 1 cup strong brewed coffee
– 1/2 cup unsweetened almond milk
– 1/4 cup granulated sugar
– 1 tablespoon vanilla extract
– 8 ounces vegan mascarpone cheese (such as So Delicious)
– 1/4 cup cocoa powder
– 1/4 cup heavy coconut cream (chilled)
Instructions:
1. Dip each ladyfinger into the coffee for about 3-5 seconds on each side.
2. In a separate bowl, whisk together almond milk, sugar, and vanilla extract.
3. In a large mixing bowl, combine vegan mascarpone cheese, cocoa powder, and heavy coconut cream. Mix until smooth.
4. To assemble, start with a layer of ladyfingers in the bottom of a serving dish. Top with half the mascarpone mixture, followed by another layer of ladyfingers. Repeat this process one more time, finishing with the remaining mascarpone mixture.
5. Refrigerate for at least 3 hours or overnight.
Cooking Time: None
Savory Vegan Stuffed Bell Peppers
Transform bell peppers into a flavorful and nutritious meal with this simple recipe. Aromatic rice, savory lentils, and a hint of spices make these stuffed peppers a satisfying and filling vegan option.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked brown rice
– 1/2 cup cooked green or brown lentils
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers, removing seeds and membranes.
3. In a large bowl, mix cooked rice, lentils, onion, garlic, olive oil, cumin, smoked paprika (if using), salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, or until bell peppers are tender.
Cooking Time: 45-50 minutes
Vegan Focaccia Bread with Rosemary
This recipe yields a deliciously fragrant and crispy vegan focaccia bread infused with the earthy flavor of rosemary, perfect for snacking or serving alongside your favorite soups and salads.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1 teaspoon sugar
– 1 packet active dry yeast (vegan)
– 3/4 cup lukewarm water
– 1 tablespoon olive oil
– 2 sprigs fresh rosemary, chopped
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine flours, sugar, and yeast.
2. Gradually add lukewarm water and mix until a sticky dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat oven to 425°F (220°C). Punch down the dough and transfer to a baking sheet lined with parchment paper.
6. Drizzle with olive oil, sprinkle with chopped rosemary, and season with salt.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Spinach and Vegan Ricotta Cannelloni
A creative twist on the classic Italian dish, this recipe combines the creaminess of vegan ricotta with the earthy flavor of spinach. Perfect for a comforting and satisfying meal.
Ingredients:
– 12-16 cannelloni tubes
– 1 cup vegan ricotta cheese (homemade or store-bought)
– 1/2 cup cooked and drained spinach
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Tomato sauce (homemade or store-bought) for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the cannelloni tubes according to package instructions.
3. In a medium bowl, combine vegan ricotta cheese, cooked spinach, nutritional yeast, olive oil, onion, and garlic. Mix well.
4. Stuff each cannelloni tube with the spinach-ricotta mixture.
5. Place the stuffed tubes in a baking dish and cover with tomato sauce.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegan Pesto Pasta with Sun-Dried Tomatoes
Elevate your pasta game with this vibrant and flavorful vegan pesto pasta dish, infused with the sweetness of sun-dried tomatoes. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz. vegan pesto
– 12 oz. whole wheat spaghetti
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
3. Add the vegan pesto to the pan with the sun-dried tomatoes. Stir well to combine.
4. Once the spaghetti is cooked, drain and add it to the pesto sauce. Toss everything together until the pasta is well coated.
5. Season with salt and pepper to taste. Garnish with chopped fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Lentil and Vegetable Vegan Bolognese
A hearty, plant-based twist on the classic Italian dish, this vegan bolognese is packed with flavor and nutrients. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 1 cup cooked lentils
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, zucchini, mushrooms)
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the mixed vegetables; cook until tender, about 10 minutes.
4. Stir in the cooked lentils, crushed tomatoes, oregano, basil, salt, and pepper.
5. Add the vegetable broth; bring to a simmer.
6. Reduce heat to low and let sauce cook for 20-25 minutes or until thickened.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Vegan Polenta with Mushroom Ragu
Elevate your comfort food game with this creamy vegan polenta paired with a rich mushroom ragu. Perfect for a cozy night in, this dish is sure to become a favorite.
Ingredients:
– 1 cup polenta
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook polenta according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5-6 minutes.
4. Season with thyme, salt, and pepper.
5. Serve mushroom ragu over cooked polenta.
Cooking Time:
– Polenta: 20-25 minutes
– Mushroom Ragu: 10-12 minutes
Sweet Vegan Cannoli with Chocolate Chips
Elevate your dessert game with these sweet and indulgent vegan cannoli, filled to the brim with rich chocolate chips.
Ingredients:
– 1 package of vegan cannoli shells (about 12-15 shells)
– 1 cup vegan ricotta cheese alternative (such as tofu or soy-based)
– 2 tablespoons maple syrup
– 1/4 teaspoon vanilla extract
– 1/2 cup semisweet chocolate chips, chopped
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat your oven to 350°F (180°C). Fill a piping bag or a zip-top plastic bag with the vegan ricotta cheese alternative.
2. Pipe the filling into each cannoli shell, leaving about 1/4 inch at the top.
3. Sprinkle chopped chocolate chips over the filling and dust with confectioners’ sugar.
4. Place the filled cannoli shells on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until lightly toasted.
5. Allow the cannoli to cool completely before serving.
Cooking Time: 10-12 minutes
Vegan Arancini with Marinara Dip
Discover the taste of Italy with this vegan twist on traditional arancini. Crispy risotto balls filled with gooey mozzarella and savory tomato sauce make for a satisfying snack or appetizer.
Ingredients:
– 2 cups cooked risotto
– 1 cup breadcrumbs
– 1/4 cup nutritional yeast
– 1/4 cup olive oil
– 1 cup vegan mozzarella shreds
– 1/2 cup marinara sauce (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together risotto, breadcrumbs, nutritional yeast, and olive oil.
3. Add vegan mozzarella shreds and mix until well combined.
4. Use your hands to shape mixture into small balls, about 1 1/2 inches in diameter.
5. Place arancini on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
6. Serve warm with marinara dip (homemade or store-bought) for dipping.
Cooking Time: 15-20 minutes
Summary
Vegan Italian cuisine has never been more delicious! This article features 20 authentic vegan recipes that will transport your taste buds to Italy. From classic margherita pizza and spaghetti aglio e olio, to creamy risotto and savory lasagna, these plant-based dishes are sure to satisfy any pasta lover. Plus, discover innovative twists like cashew mozzarella and roasted red pepper pasta. Whether you’re a seasoned vegan or just looking for some new inspiration, this collection of recipes is the perfect starting point for creating your own Italian-inspired masterpieces.
