Vegan Italian Recipes

Italian cuisine is celebrated worldwide for its bold flavors, fresh ingredients, and comforting dishes. With the rise of plant-based diets, vegan Italian recipes are becoming a staple in kitchens across the United States. These 10 healthy and flavorful vegan Italian recipes cover breakfast, appetizers, and main courses, ensuring every meal is packed with flavor and nutrition.

Breakfast Dishes

1. Vegan Tiramisu

Ingredients:

• 1 cup coconut cream
• 1/2 cup cashews (soaked 4 hours)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup strong brewed coffee
• 1 package vegan ladyfingers
• Cocoa powder for dusting

Instructions:

1. Blend soaked cashews, coconut cream, maple syrup, and vanilla until smooth.
2. Dip vegan ladyfingers briefly in coffee.
3. Layer ladyfingers and cashew cream in a dish.
4. Repeat layers, finishing with cream.
5. Dust with cocoa powder. Chill 4 hours before serving.

2. Nigella Lawson’s Vegan Lemon Polenta Cake

Ingredients:

• 1 cup polenta
• 1 cup flour (or gluten-free)
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk
• 1/4 cup vegetable oil
• Zest of 2 lemons
• 1/4 cup lemon juice

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix dry ingredients: polenta, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine almond milk, oil, lemon zest, and juice.
4. Fold wet ingredients into dry until smooth.
5. Pour into greased pan and bake 30–35 minutes.
6. Cool and serve with vegan yogurt if desired.

Appetizers and Snacks

3. Mary Berry’s Aubergine Caponata

Ingredients:

• 2 eggplants, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1/4 cup green olives, sliced
• 2 tbsp capers
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp sugar
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan and sauté onion and garlic until soft.
2. Add eggplant and bell pepper; cook until tender.
3. Stir in tomatoes, olives, capers, vinegar, and sugar.
4. Simmer for 15 minutes.
5. Season with salt and pepper. Chill and serve.

Main Courses

4. Spaghetti Pomodori E Olio

Ingredients:

• 12 oz spaghetti
• 3 cloves garlic, sliced
• 1/4 cup olive oil
• 2 cups cherry tomatoes, halved
• 1/4 tsp red pepper flakes
• Fresh basil for garnish
• Salt to taste

Instructions:

1. Cook spaghetti according to package instructions.
2. In a pan, heat olive oil and sauté garlic until golden.
3. Add cherry tomatoes and red pepper flakes; cook 5–7 minutes.
4. Toss cooked spaghetti with sauce.
5. Garnish with fresh basil and serve.

5. Vegan Cacio E Pepe

Ingredients:

• 12 oz spaghetti
• 1/2 cup cashews (soaked 4 hours)
• 1/2 cup unsweetened almond milk
• 3 tbsp nutritional yeast
• 2 tsp black pepper, freshly ground
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Cook spaghetti according to package instructions.
2. Blend soaked cashews, almond milk, nutritional yeast, olive oil, and salt until smooth.
3. Drain pasta and return to pot.
4. Pour sauce over pasta, toss with black pepper.
5. Serve immediately.

6. Creamy Pesto Rosso Gnocchi

Ingredients:

• 1 lb potato gnocchi (vegan)
• 1 cup roasted red peppers
• 1/2 cup fresh basil
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste

Instructions:

1. Cook gnocchi according to package directions.
2. Blend red peppers, basil, pine nuts, olive oil, and garlic until creamy.
3. Toss cooked gnocchi with pesto sauce.
4. Season with salt and pepper. Serve warm.

7. Minestrone Verde

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 4 cups vegetable broth
• 1 can cannellini beans, drained
• 2 cups spinach
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot, sauté onion and garlic until translucent.
2. Add carrots, celery, and zucchini; cook 5 minutes.
3. Pour in vegetable broth, bring to a boil, then simmer 15 minutes.
4. Add beans, spinach, oregano, salt, and pepper. Simmer 5 more minutes. Serve hot.

8. Rainbow Lentil Meatballs with Arrabbiata Sauce

Ingredients:

• 1 cup cooked lentils
• 1/2 cup breadcrumbs
• 1/4 cup chopped parsley
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups Arrabbiata sauce
  

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix lentils, breadcrumbs, parsley, garlic, paprika, salt, and pepper.
3. Shape into balls and place on baking sheet.
4. Bake 20–25 minutes until firm.
5. Serve with warmed Arrabbiata sauce.

Pasta Specialties

9. Dr. Rupy’s Spaghetti

Ingredients:

• 12 oz spaghetti
• 1 cup unsweetened almond milk
• 2 tbsp vegan butter
• 2 tbsp nutritional yeast
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

• Toss spaghetti with sauce and serve immediately.
• Cook spaghetti according to package directions.
• In a pan, melt vegan butter and sauté garlic.
• Add almond milk, nutritional yeast, nutmeg, salt, and pepper. Stir until creamy.

10. Vegan Spinach and Mushroom Lasagna

Ingredients:

• 9–12 lasagna noodles (vegan)
• 2 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1 cup vegan ricotta (store-bought or homemade)
• 1 cup tomato sauce
• 1/2 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions; drain.
3. In a pan, heat olive oil and sauté garlic until fragrant. Add mushrooms and cook until softened. Add spinach and cook until wilted. Season with salt and pepper.
4. Spread a thin layer of tomato sauce at the bottom of a baking dish.
5. Layer noodles, mushroom-spinach mixture, vegan ricotta, and tomato sauce. Repeat layers, finishing with sauce on top.
6. Sprinkle nutritional yeast on top.
7. Cover with foil and bake 25 minutes. Remove foil and bake another 10 minutes until lightly golden.
8. Let cool 5–10 minutes, slice, and serve.

Conclusion

These 10 healthy and flavorful vegan Italian recipes for every meal show that plant-based eating can be indulgent, nutritious, and satisfying. Whether for breakfast, appetizers, or dinner, these recipes make vegan Italian cuisine approachable and delicious. Explore these dishes and bring the vibrant flavors of Italy into your kitchen today!

More delicious vegan recipes to try:

• Vegan Slow Cooker Recipes
• 5 High-Protein Vegan Recipes