10 Delicious Vegan Italian Recipes

Posted on by wf8eq

Here are 10 delicious vegan Italian recipes — all plant-based and complete with ingredients and step-by-step instructions.

10 delicious vegan Italian recipes

 

1. Vegan Mushroom Risotto

Serves: 4
Ingredients:

  • 1 ½ cups Arborio rice

  • 4 cups vegetable broth (warm)

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 3 garlic cloves, minced

  • 2 cups mushrooms (cremini or porcini), sliced

  • ½ cup dry white wine (optional)

  • Salt and pepper to taste

  • 2 tbsp nutritional yeast

Instructions:

  1. Sauté onion and garlic in olive oil until translucent.

  2. Add mushrooms and cook until softened.

  3. Stir in Arborio rice; cook 2 minutes to coat.

  4. Add wine; let it evaporate.

  5. Gradually add warm broth, ½ cup at a time, stirring continuously until absorbed.

  6. Continue until rice is creamy and tender (about 20 minutes).

  7. Stir in nutritional yeast, adjust seasoning, and serve hot.

2. Vegan Pesto Pasta

Serves: 4
Ingredients:

  • 12 oz spaghetti or penne

  • 2 cups fresh basil leaves

  • ¼ cup pine nuts

  • 2 garlic cloves

  • ¼ cup nutritional yeast

  • ½ cup olive oil

  • Salt & lemon juice to taste

Instructions:

  1. Cook pasta al dente.

  2. Blend basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and lemon juice until smooth.

  3. Toss cooked pasta with pesto.

  4. Serve topped with crushed nuts or vegan parmesan.

3. Eggplant Caponata

Serves: 4
Ingredients:

  • 2 medium eggplants, diced

  • 1 onion, chopped

  • 3 tbsp olive oil

  • 2 celery stalks, chopped

  • 1 can (14 oz) diced tomatoes

  • 2 tbsp capers

  • ¼ cup green olives, sliced

  • 1 tbsp red wine vinegar

  • 1 tsp sugar

  • Salt & pepper

Instructions:

  1. Sauté eggplant in olive oil until golden; remove and set aside.

  2. Cook onion and celery until soft.

  3. Add tomatoes, capers, olives, vinegar, sugar, salt, and pepper.

  4. Add eggplant back, simmer 15 minutes.

  5. Serve warm or cold with bread.

4. Vegan Gnocchi with Tomato Basil Sauce

Serves: 4
Ingredients:

  • 2 lbs potatoes

  • 1 ½ cups flour

  • Salt

  • 2 cups tomato sauce

  • 2 garlic cloves, minced

  • Fresh basil

Instructions:

  1. Boil potatoes, peel, and mash until smooth.

  2. Add flour and salt, knead gently until dough forms.

  3. Cut into small gnocchi pieces and boil until they float.

  4. In a pan, sauté garlic in olive oil, add tomato sauce and basil.

  5. Toss gnocchi with sauce and serve.

5. Vegan Lasagna

Serves: 6
Ingredients:

  • 9 lasagna noodles

  • 2 cups vegan ricotta (tofu + lemon + garlic + basil)

  • 2 cups spinach

  • 3 cups marinara sauce

  • 1 cup vegan mozzarella (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).

  2. Spread marinara sauce in a baking dish.

  3. Layer noodles, ricotta mixture, spinach, and sauce.

  4. Repeat layers; top with sauce and vegan cheese.

  5. Bake 35 minutes. Rest 10 minutes before serving.

6. Pasta e Fagioli (Bean Soup)

Serves: 4
Ingredients:

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 2 carrots, diced

  • 1 can cannellini beans

  • 1 can diced tomatoes

  • 1 cup small pasta

  • 4 cups vegetable broth

  • Olive oil, salt, pepper

Instructions:

  1. Sauté onion, garlic, and carrots.

  2. Add tomatoes, beans, broth, salt, and pepper.

  3. Simmer 15 minutes.

  4. Add pasta and cook until tender.

  5. Serve with a drizzle of olive oil.

7. Vegan Polenta with Mushrooms

Serves: 4
Ingredients:

  • 1 cup cornmeal

  • 4 cups water or veggie broth

  • 1 tbsp olive oil

  • 2 cups mushrooms, sautéed

  • Garlic, salt, pepper

Instructions:

  1. Bring water to boil, whisk in cornmeal slowly.

  2. Stir until thick and creamy (about 10 minutes).

  3. Sauté mushrooms with garlic, olive oil, salt, and pepper.

  4. Serve mushrooms over polenta.

8. Vegan Stuffed Peppers

Serves: 4
Ingredients:

  • 4 bell peppers

  • 1 cup cooked rice

  • 1 cup lentils

  • 1 onion, diced

  • 1 cup tomato sauce

  • Garlic, olive oil, basil

Instructions:

  1. Preheat oven to 375°F (190°C).

  2. Sauté onion and garlic, add rice, lentils, tomato sauce, and herbs.

  3. Stuff peppers and place in baking dish.

  4. Bake for 35 minutes.

9. Vegan Minestrone Soup

Serves: 6
Ingredients:

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks

  • 1 zucchini, diced

  • 1 can diced tomatoes

  • 1 cup small pasta

  • 4 cups vegetable broth

  • 1 can beans

  • Italian herbs

Instructions:

  1. Sauté onion, carrots, and celery.

  2. Add zucchini, tomatoes, herbs, and broth.

  3. Simmer 15 minutes, add beans and pasta.

  4. Cook until pasta is tender.

10. Vegan Tiramisu (with Cashew Cream)

Serves: 6
Ingredients:

  • 1 cup cashews (soaked overnight)

  • ½ cup coconut milk

  • ¼ cup maple syrup

  • 1 tsp vanilla

  • 1 cup strong coffee

  • 10 ladyfinger-style vegan cookies or sponge cake pieces

  • Cocoa powder

Instructions:

  1. Blend cashews, coconut milk, maple syrup, and vanilla until creamy.

  2. Dip cookies briefly in coffee and layer in dish.

  3. Spread cashew cream on top.

  4. Repeat layers.

  5. Chill 2+ hours; dust with cocoa before serving.