21 Delicious Vegan Italian Recipes for Every Occasion

Italian cuisine is beloved worldwide for its bold flavors, fresh ingredients, and comforting dishes.

From creamy pastas and hearty lasagna to zesty salads and satisfying soups, Italian food has something for everyone.

But what if you want to enjoy these classics without dairy, eggs, or meat? That’s where vegan Italian recipes come in.

This collection of 21 vegan Italian recipes proves that plant-based eating doesn’t mean sacrificing flavor.

Using ingredients like tofu, cashews, nutritional yeast, fresh herbs, and wholesome vegetables, these recipes recreate the richness and indulgence of Italian cuisine entirely plant-based.

Whether you’re a long-time vegan, trying to eat healthier, or simply curious about meat-free meals, these recipes will inspire your next Italian feast.

In this post, you’ll find comforting main dishes like creamy mushroom risotto, hearty lasagna, and flavorful stuffed shells, as well as light and fresh options like Caprese salad and bruschetta pasta.

Each recipe is fully plant-based, easy to follow, and guaranteed to satisfy your cravings for Italian flavors.

21 Delicious Vegan Italian Recipes for Every Occasion

Whether you’re craving a rich pasta dish, a cozy soup, or a fresh appetizer, these 21 vegan Italian recipes make it easy to enjoy all the flavors of Italy without animal products.

Each recipe is approachable, full of flavor, and perfect for both everyday meals and special occasions.

Vegan Italian cooking isn’t about restriction—it’s about creativity, fresh ingredients, and discovering new ways to enjoy beloved dishes.

With this collection, you can bring the joy of Italian cuisine to your table in a completely plant-based way.

Creamy Vegan Mushroom Risotto

This creamy vegan mushroom risotto is a luxurious, comforting Italian dish that delivers all the richness of traditional risotto without any dairy.

Earthy mushrooms and a touch of white wine combine with perfectly cooked arborio rice to create a velvety, indulgent meal suitable for vegans and non-vegans alike.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups vegetable broth, kept warm
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups cremini mushrooms, sliced
• ½ cup dry white wine
• ¼ cup nutritional yeast
• 2 tablespoons vegan butter or margarine
• 1 teaspoon fresh thyme, chopped
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes.
3. Stir in the arborio rice and toast it lightly for 2 minutes, ensuring every grain is coated with the oil.
4. Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. Stir in the nutritional yeast, vegan butter, and thyme. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This vegan mushroom risotto is a comforting Italian classic reinvented for plant-based eaters.

Its creamy texture and earthy mushroom flavor make it a perfect centerpiece for any dinner.

Vegan Eggplant Parmesan

Vegan eggplant parmesan is a hearty, satisfying Italian dish that layers crispy baked eggplant with a rich tomato sauce and creamy cashew-based “cheese.”

This recipe captures the essence of the traditional dish while keeping it entirely plant-based.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups marinara sauce
• 1 cup raw cashews, soaked in water for 4 hours
• ¼ cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Fresh basil, for garnish
• Olive oil spray

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, garlic powder, oregano, salt, and pepper. Dredge each eggplant slice in the mixture until coated.
3. Place the coated eggplant slices on the baking sheet and lightly spray with olive oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
4. Meanwhile, prepare the cashew “cheese.” Drain the soaked cashews and blend them with water, nutritional yeast, lemon juice, and garlic powder until smooth. Adjust consistency with water as needed.
5. In a baking dish, spread a thin layer of marinara sauce. Layer baked eggplant slices on top, then dollop cashew cheese over them. Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
6. Bake for 15-20 minutes until heated through and slightly golden on top. Garnish with fresh basil.

This vegan eggplant parmesan is crispy, creamy, and rich with flavor.

It’s a plant-based twist on a classic Italian favorite that will satisfy vegans and omnivores alike.

Vegan Spinach and Ricotta Stuffed Shells

These vegan spinach and ricotta stuffed shells are a delightful combination of tender pasta, creamy cashew ricotta, and vibrant spinach, all baked in a rich tomato sauce.

Perfect for a family dinner or special occasion, this dish is hearty and comforting without any dairy.

Ingredients:

• 12-15 jumbo pasta shells
• 1 tablespoon olive oil
• 3 cups fresh spinach, chopped
• 1 block (12 oz) firm tofu, pressed
• ¼ cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups marinara sauce
• ½ cup vegan mozzarella shreds (optional)
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a pan and sauté the chopped spinach until wilted. Remove from heat and allow to cool slightly.
3. In a food processor, blend tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth. Stir in the cooked spinach.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Fill each pasta shell with the tofu-spinach mixture and place them in the dish.
5. Pour remaining marinara sauce over the stuffed shells and sprinkle with vegan mozzarella if using.
6. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes to lightly brown the top. Garnish with fresh basil before serving.

These vegan stuffed shells are rich, flavorful, and comforting—a perfect Italian-inspired dinner that satisfies the soul while remaining entirely plant-based.

Vegan Pesto Pasta with Cherry Tomatoes

This vegan pesto pasta is a bright, flavorful Italian dish featuring al dente pasta tossed in a vibrant, nutty basil pesto and dotted with juicy cherry tomatoes.

It’s a simple yet elegant meal that comes together in under 30 minutes, perfect for a weeknight dinner or light lunch.

Ingredients:

• 12 oz spaghetti or fettuccine
• 2 cups fresh basil leaves
• ¼ cup pine nuts or walnuts
• 3 garlic cloves
• ¼ cup nutritional yeast
• ½ cup olive oil
• Salt and pepper, to taste
• 1 ½ cups cherry tomatoes, halved
• Optional: vegan parmesan for garnish

Instructions:

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a food processor, blend basil, pine nuts, garlic, and nutritional yeast. Slowly drizzle in olive oil until smooth. Season with salt and pepper.
3. In a large skillet over medium heat, lightly sauté cherry tomatoes for 2-3 minutes until they start to soften.
4. Toss the cooked pasta with the pesto and sautéed tomatoes. Adjust seasoning if needed.
5. Serve hot, optionally garnished with vegan parmesan.

This vegan pesto pasta is fresh, aromatic, and satisfying.

The combination of basil, nuts, and tomatoes makes it a standout Italian dish that’s entirely plant-based.

Vegan Minestrone Soup

This hearty vegan minestrone soup is packed with vegetables, beans, and tender pasta in a savory tomato broth.

Perfect for a cozy lunch or dinner, it’s a nutrient-rich Italian classic that’s naturally vegan and full of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• ½ cup small pasta (like ditalini)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5 minutes.
2. Add garlic, zucchini, and green beans, cooking for another 3 minutes.
3. Stir in diced tomatoes, vegetable broth, oregano, and basil. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add cannellini beans and pasta, cooking until pasta is tender, about 8-10 minutes. Season with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This vegan minestrone soup is comforting, hearty, and full of wholesome ingredients.

It’s an easy way to enjoy a classic Italian dish in a healthy, plant-based form.

Vegan Butternut Squash Ravioli

These vegan butternut squash ravioli feature a sweet and savory filling wrapped in tender pasta, served with a sage-infused olive oil sauce.

It’s an elegant Italian dish that’s perfect for dinner parties or a special family meal.

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¼ cup water (adjust as needed)
• 2 tablespoons olive oil
• 2 cups roasted butternut squash, mashed
• ¼ cup nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 tablespoons olive oil
• 10 fresh sage leaves

Instructions:

1. To make pasta, mix flour and salt in a bowl. Gradually add water and olive oil, kneading until smooth. Cover and rest for 20 minutes.
2. In a bowl, combine roasted butternut squash, nutritional yeast, garlic powder, salt, and pepper to make the filling.
3. Roll out pasta thinly and cut into squares or circles. Place a small spoonful of filling on each piece, fold, and seal edges with a little water.
4. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes, until they float to the top.
5. In a skillet, heat olive oil and sauté sage leaves until crisp. Drizzle over cooked ravioli before serving.

These vegan butternut squash ravioli are delicate, flavorful, and comforting.

The sweet squash filling paired with sage butter creates a perfect plant-based Italian dish for any occasion.

Vegan Spinach and Artichoke Lasagna

This vegan spinach and artichoke lasagna is a creamy, hearty twist on a classic Italian favorite.

Layers of tender lasagna noodles, rich cashew-based ricotta, spinach, and artichoke hearts are baked in a flavorful tomato sauce for a comforting, plant-based meal.

Ingredients:

• 9-12 lasagna noodles
• 2 tablespoons olive oil
• 3 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 block (12 oz) firm tofu, pressed
• ¼ cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups marinara sauce
• Vegan mozzarella shreds (optional)
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions.
2. Heat olive oil in a pan, sauté spinach until wilted, then combine with chopped artichokes.
3. Blend tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor until smooth. Stir in spinach-artichoke mixture.
4. Spread a thin layer of marinara sauce in a baking dish. Layer noodles, tofu-spinach-artichoke mixture, and sauce, repeating until all ingredients are used. Top with sauce and vegan mozzarella if desired.
5. Cover with foil and bake for 25 minutes, then remove foil and bake another 10 minutes. Garnish with fresh basil before serving.

This vegan lasagna is rich, creamy, and satisfying. It’s a perfect plant-based take on a beloved Italian comfort food.

Vegan Caprese Salad with Balsamic Glaze

This vegan Caprese salad is a fresh, vibrant dish featuring ripe tomatoes, creamy vegan mozzarella, and fragrant basil leaves, drizzled with a sweet and tangy balsamic glaze.

It’s a simple yet elegant Italian appetizer or side dish.

Ingredients:

• 3 large ripe tomatoes, sliced
• 8 oz vegan mozzarella, sliced
• Fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup or agave
• Salt and black pepper, to taste

Instructions:

1. Arrange tomato slices, mozzarella slices, and basil leaves on a plate, alternating layers.
2. In a small pan, heat balsamic vinegar and maple syrup over medium heat until reduced and syrupy, about 5 minutes. Allow to cool slightly.
3. Drizzle olive oil and balsamic glaze over the salad. Season with salt and black pepper.
4. Serve immediately as an appetizer or side dish.

This vegan Caprese salad is light, refreshing, and full of classic Italian flavors, perfect for a summer lunch or dinner accompaniment.

Vegan Mushroom and Spinach Pizza

This vegan mushroom and spinach pizza is loaded with savory mushrooms, fresh spinach, and a creamy cashew-based sauce on a crisp, golden crust.

It’s a delicious plant-based take on a traditional Italian pizza.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• ½ cup vegan cashew cream or ricotta
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 450°F (230°C). Roll out pizza dough on a baking sheet or pizza stone.
2. Sauté mushrooms in olive oil until softened, add spinach, cook until wilted, and season with garlic powder, salt, and pepper.
3. Spread cashew cream over pizza dough, then top with mushroom-spinach mixture.
4. Bake for 12-15 minutes, until crust is golden and crisp. Garnish with fresh basil before serving.

This vegan pizza is flavorful, hearty, and satisfying, offering a plant-based alternative to a classic Italian favorite.

Vegan Tomato Basil Bruschetta

Vegan tomato basil bruschetta is a fresh, flavorful Italian appetizer featuring crusty bread topped with juicy tomatoes, fragrant basil, garlic, and a drizzle of olive oil.

It’s quick to make and perfect for entertaining.

Ingredients:

• 1 baguette, sliced
• 4 large ripe tomatoes, diced
• ¼ cup fresh basil, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Balsamic glaze (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and lightly toast for 5-7 minutes.
2. In a bowl, combine diced tomatoes, basil, garlic, olive oil, salt, and pepper.
3. Spoon tomato mixture onto toasted baguette slices. Drizzle with balsamic glaze if desired.
4. Serve immediately as an appetizer or snack.

This vegan bruschetta is fresh, vibrant, and full of Italian flavors. It’s a simple yet elegant starter that’s always a crowd-pleaser.

Vegan Polenta with Roasted Vegetables

This vegan polenta with roasted vegetables is a comforting Italian-inspired dish.

Creamy, golden polenta is paired with a medley of flavorful roasted vegetables, drizzled with olive oil and fresh herbs.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small eggplant, cubed
• Salt and pepper, to taste
• Fresh rosemary or thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
2. In a saucepan, bring vegetable broth to a boil. Gradually whisk in polenta and cook over low heat, stirring frequently, until thick and creamy, about 15-20 minutes.
3. Serve polenta on plates, topped with roasted vegetables and a drizzle of olive oil. Garnish with fresh herbs.

This vegan polenta with roasted vegetables is hearty, nutritious, and satisfying.

It’s a versatile dish perfect for lunch, dinner, or a special occasion.

Vegan Creamy Tomato Basil Pasta

This vegan creamy tomato basil pasta is a luscious, comforting dish where pasta is coated in a rich, velvety tomato sauce made creamy with cashew cream.

It’s simple, flavorful, and perfect for a cozy dinner.

Ingredients:

• 12 oz pasta of choice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• ½ cup cashew cream (soaked cashews blended with water)
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil leaves, chopped

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a skillet, heat olive oil and sauté onion until translucent. Add garlic and cook 1-2 minutes.
3. Add diced tomatoes, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
4. Stir in cashew cream until the sauce is creamy and smooth. Toss with cooked pasta.
5. Garnish with fresh basil before serving.

This vegan creamy tomato basil pasta is comforting, rich, and full of classic Italian flavors.

It’s a satisfying plant-based dish that feels indulgent without dairy.

Vegan Gnocchi with Sage and Walnut Sauce

This vegan gnocchi recipe features pillowy potato dumplings tossed in a fragrant sage and walnut sauce.

The creamy, nutty sauce perfectly complements the light gnocchi, creating a comforting and elegant Italian dish entirely plant-based.

Ingredients:

• 2 cups all-purpose flour
• 2 large potatoes, boiled and mashed
• ½ teaspoon salt
• ¼ teaspoon nutmeg (optional)
• ½ cup walnuts, finely chopped
• 3 tablespoons olive oil
• 8 fresh sage leaves
• 2 garlic cloves, minced
• Salt and black pepper, to taste
• Vegan parmesan or nutritional yeast, for garnish

Instructions:

1. Mash the boiled potatoes and let them cool slightly. Mix with flour, salt, and nutmeg until a dough forms. Knead lightly until smooth.
2. Roll dough into long ropes and cut into 1-inch pieces. Press lightly with a fork to create ridges.
3. Boil gnocchi in salted water until they float to the top, about 2-3 minutes. Drain and set aside.
4. In a skillet, heat olive oil and sauté garlic and sage leaves until fragrant. Add walnuts and lightly toast.
5. Toss cooked gnocchi in the sage and walnut sauce. Season with salt and pepper. Garnish with vegan parmesan or nutritional yeast.

This vegan gnocchi is tender, flavorful, and perfect for a cozy dinner.

The sage and walnut sauce adds a luxurious touch to a simple plant-based dish.

Vegan Italian Wedding Soup

This vegan Italian wedding soup is a hearty and nutritious version of the classic, featuring plant-based “meatballs,” tender greens, and small pasta in a savory broth.

It’s warming, filling, and full of Italian flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup small pasta (like acini di pepe)
• 3 cups fresh spinach or escarole
• 1 can (15 oz) cannellini beans, drained
• 1 cup cooked lentils
• ½ cup breadcrumbs
• 2 tablespoons nutritional yeast
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). In a bowl, combine lentils, breadcrumbs, nutritional yeast, Italian seasoning, salt, and pepper. Form small “meatballs” and bake for 15 minutes until firm.
2. In a large pot, heat olive oil and sauté onion and garlic until fragrant.
3. Add vegetable broth and bring to a simmer. Add pasta and cook until al dente.
4. Stir in greens and baked lentil meatballs. Cook for another 5 minutes. Adjust seasoning with salt and pepper.

This vegan Italian wedding soup is hearty, nutritious, and comforting.

The plant-based meatballs make it a satisfying alternative to the traditional version.

Vegan Bruschetta Pasta

This vegan bruschetta pasta captures the fresh flavors of traditional bruschetta in a warm pasta dish.

Juicy tomatoes, garlic, basil, and olive oil create a bright, flavorful sauce for perfectly cooked pasta.

Ingredients:

• 12 oz pasta (spaghetti or penne)
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ¼ cup fresh basil, chopped
• 1 teaspoon balsamic vinegar
• Salt and black pepper, to taste
• Vegan parmesan (optional)

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a skillet, heat olive oil and sauté garlic until fragrant. Add cherry tomatoes and cook 3-4 minutes until slightly softened.
3. Add cooked pasta, chopped basil, and balsamic vinegar. Toss well and season with salt and pepper.
4. Serve immediately, garnished with vegan parmesan if desired.

This vegan bruschetta pasta is fresh, flavorful, and simple to make.

It’s a perfect plant-based dinner inspired by classic Italian flavors.

Vegan Stuffed Bell Peppers with Italian Herbs

These vegan stuffed bell peppers are filled with a savory mixture of rice, vegetables, beans, and Italian herbs.

Baked until tender, they make a hearty, colorful, and nutritious meal.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked rice or quinoa
• 1 cup cooked lentils or cannellini beans
• 1 small zucchini, diced
• 1 small carrot, diced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• ½ cup marinara sauce
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté garlic, zucchini, and carrot until tender. Stir in rice, beans, oregano, basil, salt, and pepper.
3. Stuff bell peppers with the mixture and place in a baking dish. Top each pepper with a spoonful of marinara sauce.
4. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Garnish with fresh parsley before serving.

These vegan stuffed peppers are hearty, flavorful, and visually appealing. They’re perfect for a wholesome dinner or meal prep.

Vegan Carrot and Walnut Meatballs with Tomato Sauce

These vegan carrot and walnut meatballs are crispy, savory, and perfect for pairing with pasta or as an appetizer.

Baked to perfection and simmered in a rich tomato sauce, they’re a delicious plant-based alternative to traditional meatballs.

Ingredients:

• 2 cups grated carrots
• 1 cup walnuts, finely chopped
• ½ cup breadcrumbs
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 cups marinara sauce
• Olive oil for brushing

Instructions:

1. Preheat oven to 375°F (190°C). Mix flaxseed with water and let sit for 5 minutes.
2. In a bowl, combine grated carrots, walnuts, breadcrumbs, flax egg, garlic powder, Italian seasoning, salt, and pepper. Form into small meatballs.
3. Place meatballs on a baking sheet and lightly brush with olive oil. Bake for 20 minutes until firm.
4. Heat marinara sauce in a skillet and gently add baked meatballs, simmering for 5-10 minutes.
5. Serve with pasta or as an appetizer.

These vegan carrot and walnut meatballs are flavorful, satisfying, and versatile.

They make a hearty Italian-inspired meal without any animal products.

Vegan Roasted Vegetable Lasagna Rolls

This vegan lasagna roll recipe features tender pasta sheets filled with roasted vegetables and a creamy cashew filling, baked in tomato sauce.

It’s an elegant, plant-based dish perfect for dinner or entertaining.

Ingredients:

• 6-8 lasagna noodles, cooked
• 2 cups roasted vegetables (zucchini, bell peppers, mushrooms)
• 1 block (12 oz) firm tofu, pressed
• ¼ cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups marinara sauce
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Blend tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth. Stir in roasted vegetables.
3. Spread 2-3 tablespoons of the mixture on each cooked lasagna noodle and roll tightly.
4. Spread a thin layer of marinara in a baking dish, place rolls seam-side down, and top with remaining sauce.
5. Bake covered for 25 minutes, uncover and bake 10 minutes. Garnish with fresh basil.

These vegan lasagna rolls are rich, colorful, and satisfying.

They’re a beautiful plant-based alternative to traditional lasagna, perfect for family meals or special occasions.

Vegan Roasted Red Pepper Pasta

This vegan roasted red pepper pasta is creamy, flavorful, and quick to prepare.

Roasted red peppers blended into a smooth, garlicky sauce coat tender pasta for a vibrant, plant-based Italian meal.

Ingredients:

• 12 oz pasta (penne or fettuccine)
• 2 large red bell peppers, roasted and peeled
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• ½ cup raw cashews, soaked in water for 2 hours
• ¼ cup vegetable broth
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a blender, combine roasted peppers, soaked cashews, vegetable broth, garlic, smoked paprika, salt, and pepper. Blend until smooth.
3. Heat olive oil in a skillet and pour in the sauce, simmering for 3-5 minutes until slightly thickened.
4. Toss cooked pasta in the sauce until evenly coated.
5. Serve hot, garnished with fresh basil.

This vegan roasted red pepper pasta is creamy, colorful, and packed with flavor.

It’s an easy Italian-inspired dish that’s both satisfying and elegant.

Vegan Zucchini Lasagna

This vegan zucchini lasagna uses thinly sliced zucchini instead of pasta noodles, layered with a creamy cashew ricotta and savory tomato sauce.

It’s a light yet hearty Italian dish perfect for a plant-based meal.

Ingredients:

• 3 large zucchinis, sliced lengthwise into thin strips
• 1 block (12 oz) firm tofu, pressed
• ¼ cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups marinara sauce
• Olive oil for brushing
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Brush zucchini slices lightly with olive oil and roast for 10 minutes until slightly tender.
2. Blend tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth.
3. Spread a layer of marinara in a baking dish, then layer zucchini slices and cashew ricotta mixture, repeating until all ingredients are used.
4. Top with remaining marinara and bake covered for 25 minutes. Uncover and bake an additional 10 minutes. Garnish with fresh basil.

This vegan zucchini lasagna is light, creamy, and satisfying.

It’s a low-carb, plant-based alternative to traditional lasagna without sacrificing flavor.

Vegan Italian Chickpea Stew

This hearty vegan Italian chickpea stew is full of rich flavors from tomatoes, garlic, and Italian herbs.

It’s perfect for a cozy dinner and packed with protein and fiber.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until softened, about 5 minutes.
2. Add chickpeas, diced tomatoes, vegetable broth, oregano, and basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Season with salt and pepper. Serve hot, garnished with fresh parsley.

This vegan Italian chickpea stew is warming, flavorful, and packed with wholesome ingredients.

It’s a comforting plant-based meal that’s easy to make and full of traditional Italian flavors.