10 Traditional Italian recipes made Vegan !

Some of the most famous recipes in the world definitely come from Italian cuisine. This is not surprising as this country is the origin for some of the most delicious dishes that are famous all over the world, such as the inevitable pizza, colorful pasta, and eggplant made in a variety of different ways. But Italy is also home of cheese, such as parmesan and mozzarella, which makes the traditional versions of these dishes difficult for vegans to enjoy. So let’s prepare some of the most interesting vegan Italian recipes.

  1. Vegan Naples pizza

vegan naples pizza

In order to make a delicious pizza it is not necessary to have meat. The main ingredients of pizza is cheese, tomatoes and of course pizza dough, and a combination of the topping depends on your imagination.

For the dough:

  • 2 cups flour
  • 3/4 cup warm water
  • 3 tsp active dry yeast
  • 2 Tbsp olive oil
  • Salt

For the topping:

  • 1 cup vegan cheese, shredded, such as vegan mozzarella
  • 1 green bell pepper
  • 15 oz crushed tomatoes
  • ½ small onion, sliced
  • 1/2 cup mushrooms, cleaned and sliced
  • Oregano
  • Black olives
  • fresh basil, optional


Combine the yeast with lukewarm water in a large bowl, and let sit for 15 minutes. Add flour, olive oil and salt and knead the dough. If it is too thick, add a little water. The dough should be smooth and should not be sticky to your hands or bowl. On a greased baking sheet transfer the dough and spread it out while the edges should be a little thicker. Allow it to stand for 15 minutes.

Season the crushed tomatoes with oregano. Coat the dough with tomato puree evenly. Sprinkle with vegan cheese and arrange the peppers, tomatoes, onions, mushrooms and olives on top. If desired, you can add fresh basil too. Pizza should stand for about ten minutes. During this time, heat the oven to 375 degrees, and bake the pizza for 20 minutes.

  1. Cannelloni filled with mushrooms

    vegan italian cannelloni

Cannelloni are long and hollow pasta, very suitable for a delicious filling. If you can not find the cannelloni in your store make regular lasagna and cook them for a couple of minutes, fill and roll lasagna to get the shape of cannelloni.


  • 1 cup champignons (mushrooms), chopped
  • 2 cloves garlic, minced
  • 1 small bunch green onions, sliced
  • olive oil
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 1/2 cup soy milk
  • 1 tsp nutmeg
  • 1 cup grated vegan cheese
  • 12 cannelloni
  • Salt and pepper


Heat the oil in a large pan and gently fry the green onions. Stir in the mushrooms, first fry over high heat and then cook on a lower heat for about 5 minutes. Set aside. In a separate pan, add a drizzle of olive oil, and fry the flour lightly for 1-2 minutes. Carefully stir in broth and milk to avoid creating lumps. Stir until it boils. Reduce heat and simmer, stirring occasionally for 5 minutes. Season the sauce with salt, pepper and nutmeg. Stir and add 1/2 cup of vegan cheese. Fill the cannelloni with mushroom mixture, and arrange them in an ovenproof dish that you previously oiled. Pour over the sauce, sprinkle with the rest of the vegan cheese and bake for 30 minutes.

  1. Venice Macaroni with vegetables

vegan macaroni

For all those who love vegetables and macaroni, this is a really wonderful light meal, with simple ingredients.


  • 400 g macaroni
  • 2 larger carrots
  • 3 red peppers
  • 2 larger onions
  • 1 small zucchini
  • Garlic
  • Cayenne pepper
  • Salt, pepper, oregano
  • Oil


Fry finely chopped onion and carrot in oil until golden brown. Then add the peppers and zucchini, all chopped into small cubes. Cook for ten minutes over the high heat, then add the spices.  Boil macaroni as usually, according to taste. Mix the boiled macaroni with vegetables.

  1. Italian peppers with veg mozzarella

Peppers are very healthy and you should eat them more often. Peppers are the best when they are fresh and can be prepared in a 1000 delicious ways. The most beautiful fragrance that can fill your home is the smell of pepper, cheese, olive oil and spice herbs.


  • 4 red peppers
  • 3 teaspoons caper
  • 12 pieces of black olives
  • 2-3 cloves garlic
  • 100 gr vegan mozzarella
  • 40 gr breadcrumbs
  • 3 tablespoons olive oil
  • 1 teaspoon fresh chopped mint
  • 1 teaspoon parsley
  • Pepper to taste
  • Oil


Cut peppers in half, lengthwise, and remove the seeds. Cut black olives, garlic and grate mozzarella. Warm up the oven to 350 degrees. Add oil in a baking pan or a baking dish and arrange halves of the peppers right next to each other. Pour over them chopped olives, capers, garlic, vegan mozzarella and the breadcrumbs. Sprinkle over with olive oil, mint, parsley and pepper. Place the dish in the oven and bake for 30 minutes.

  1. Tuscan Tortellini soup

tortelini soup

You probably never made tortellini in the form of soup. Therefore we are presenting this innovative and very quick dish to make.


  • 5 l broth
  • 1 cup water
  • 1 dry bay leaf
  • 1 small head escarole salad
  • 5 kg tortellini with spinach
  • salt and pepper


In a big pot add the foundation, water and bay leaf to boil, when it boils add finely chopped escarole. Cook for only about 20-30 seconds. Add tortellini and cook for about 10 minutes.

  1. Polenta with chard

italian polenta lasagna

Polenta is, as you know, corn meal, which is cooked as porridge, into which is later added other ingredients. While making the polenta let your imagination run wild when it comes to ingredients.


  • 10-15 leaves of chard
  • 1 cup of polenta
  • Salt
  • Soy cream


Boil the chard briefly in a boiling water for a few minutes. Add the polenta into the water in which the chard is being cooked and mix well. Add a little soy cream and salt. Stir continuously for a few minutes. When polenta softens and absorbs the water, the dish is ready.

  1. Risotto Milanese

vegan risotto milaneseUnavoidable dish in Italian cuisine is definitely risotto, and one of the most famous is risotto Milanese. This risotto is also one of the simplest.


  • 400 gr rice
  • 1 onion
  • 100 gr butter
  • 5 l water
  • 2 bouillon cubes
  • salt
  • 1 teaspoon saffron powder

Add bouillon cube in a boiling water, and cook for about 5 minutes. Sauté the onions briefly on a heated butter. Stir it briefly while adding soup. Add the washed rice and sauté it briefly. Add gradually hot soup while stirring. When the dish is nearly prepared add spices and saffron.

  1. Caponata

The most famous dish in Sicily is the caponata, refreshing summer dish made of eggplants and tomatoes.


  • 4-5 eggplants
  • 250 gr onions
  • 1 kg fresh tomatoes or tomato sauce
  • 100 gr green olives
  • 50 gr capers
  • 1 chili pepper
  • 2 stalks celery
  • 100 ml oil (a mixture of olive and sunflower oil)
  • 3 tablespoons vinegar
  • Salt
  • 1 teaspoon sugar
  • Basil (fresh or dried)
  • 1 tablespoon spices


Cut the eggplants  into small cubes, and season them with salt. Leave on the side for at least half an hour. In a large frying pan, add part of the oil and chopped onions and sauté it briefly while adding a little water until it softens. Add sliced tomatoes with liquid and continue to simmer until the sauce thickens. Rinse the eggplants with hot water, drain and dry thoroughly and sauté them in a separate pan in the remaining oil. Add the celery stalks that you cut into pieces and cook everything for another minute. Stir eggplant with celery, in the tomato sauce, and add sliced olives, washed and drained capers and spices. Mix well and simmer gently for about 5 minutes. Sprinkle with sugar, add the vinegar and finely chopped chili. After a few minutes, turn off the heat and cover with the dish lid. When its nearly cooked add dried basil. It is even better if you have fresh basil – chop the fresh basil and add to the food before serving.

  1. Bruschetti with vegan mozzarella


If you do not know what to make for breakfast, this delicious Italian appetizer will impress your family members.


  • 1 French bread
  • 4 tomatoes
  • Few leaves of fresh basil
  • 200 gr vegan mozzarella
  • Salt, pepper, oregano
  • Olive oil, balsamic vinegar
  • 50 gr vegan parmesan cheese


Preheat the oven to 250 C. Cut the French bread diagonally into slices of thickness of a finger. Brush the slices with olive oil and place them in the oven for a few minutes until they get nicely brown. Be careful not to burn them. Turn the bread and bake the other side too. In a deeper bowl chop (into small cubes) tomato and vegan mozzarella, finely chop fresh basil and garlic.  Season with salt and pepper, add the oregano, a little balsamic vinegar and olive oil. Mix well all the ingredients. On each slice of bread, pour a little sauce, sprinkle with grated vegan parmesan cheese and return to the oven for another 2 minutes until cheese begins to melt.

  1. Italian baked potato Italian baked potato

Basil is one of the spices that with its fragrance reminds of Italy, but when you add it to the potatoes then it makes a magical combination.


  • 1 kg potatoes
  • 5 tablespoons olive oil
  • 50 ml oil
  • 2 cloves garlic
  • 6 shallots
  • 1 bunch basil
  • 300 gr vegan mozzarella cheese
  • 500 gr champignons
  • 6 olives
  • 200 gr zucchini
  • 1 red pepper
  • 1 tablespoon fresh spices

Cook unpeeled potatoes for about 30 minutes. Peel them, and cut into slices, sprinkle with spices, add the olive oil and stir well. Place the potato in a greased ovenproof dish, then add cooked mushrooms, garlic, sliced fried zucchini, fried peppers cut into strips, olives, shallots and vegan mozzarella cheese into cubes. Bake for 15 minutes in preheated oven at 200 ° C.


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