Craving the comforting flavors of Italian cuisine but want to keep things totally plant-based? You’re in the right place!
Italian cooking is beloved for its bold flavors, simple ingredients, and heartwarming dishes—and you don’t need cheese or meat to enjoy all the classics. In this post, I’m sharing my favorite 10 vegan Italian recipes that you can whip up with ingredients straight from your local supermarket.
Whether you’re a seasoned vegan or just looking to add more veggies to your meals, these recipes are easy, satisfying, and family-friendly. From creamy pastas to saucy pizzas and hearty stews, you’ll find something to please every palate.
Mangia!
Why You’ll Love This Recipe Collection
- Simple supermarket ingredients: No specialty stores required—just grab your groceries and get started!
- Classic Italian flavors: All the taste of Italy without any animal products.
- Quick and easy: Most recipes are weeknight-friendly and beginner-approved.
- Nutritious and filling: Packed with veggies, legumes, and whole grains for balanced plant-based meals.
- Family-friendly: Even non-vegans will ask for seconds.
- Great for meal prep: Many dishes can be made ahead or frozen for later.
Ingredients
Here’s a handy table of the key ingredients you’ll need to create all 10 vegan Italian recipes. Most are pantry staples or easily found at your local grocery store!
| Ingredient | Amount (Approx.) | Recipes Used In |
|---|---|---|
| Olive oil | 1-2 cups | All |
| Garlic cloves | 2-3 bulbs | All |
| Yellow onions | 4-5 | All |
| Canned tomatoes (diced, crushed, or whole) | 6-8 cans | Pasta sauces, stew, pizza, soup |
| Fresh basil | 2-3 bunches | All |
| Dried Italian herbs (oregano, thyme, rosemary) | 1 small jar each | All |
| Vegetable broth | 2-3 cartons | Soups, risotto, stew |
| Pasta (spaghetti, penne, lasagna noodles) | 3-4 boxes | Pasta, lasagna, soup |
| Arborio rice | 1 box | Risotto |
| Eggplant | 2-3 | Parmigiana, caponata |
| Zucchini | 2-3 | Lasagna, caponata, stew |
| Bell peppers | 3-4 | Caponata, stew, pizza |
| Spinach | 1-2 bags | Lasagna, risotto, pasta |
| Cannellini beans | 3 cans | Soup, stew |
| Mushrooms | 2-3 cups | Risotto, pizza, stew |
| Polenta | 1 tube or 1 box | Polenta with ragù |
| Bread (ciabatta or baguette) | 1-2 loaves | Bruschetta |
| Vegan mozzarella or parmesan | 1-2 packs (optional) | Pizza, lasagna, parmigiana |
Equipment
- Large skillet
- Medium saucepan
- Baking dish (9×13-inch or similar)
- Large pot for boiling pasta
- Sheet pan for roasting vegetables
- Mixing bowls
- Blender or food processor (for creamy sauces)
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
Instructions
Below you’ll find step-by-step instructions for each of the 10 vegan Italian recipes. Feel free to mix, match, or batch-cook for the week!
Vegan Spaghetti Pomodoro
- Cook 1 box of spaghetti according to package instructions. Reserve 1/2 cup pasta water.
- Heat 2 tbsp olive oil in a skillet. Sauté 3 minced garlic cloves and 1 diced onion until soft.
- Add 1 can crushed tomatoes, 1 tsp dried oregano, and salt and pepper. Simmer 15 minutes.
- Toss cooked pasta into the sauce, adding pasta water as needed for creaminess. Stir in fresh basil.
- Serve with optional vegan parmesan.
Eggplant Parmigiana
- Slice 2 eggplants into rounds, salt, and let sit 20 minutes. Rinse and pat dry.
- Brush slices with olive oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
- Layer in a baking dish: marinara sauce, eggplant, vegan mozzarella (if using), repeat.
- Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
- Top with fresh basil before serving.
Vegan Mushroom Risotto
- Heat 1 tbsp olive oil in a deep pan. Sauté 1 diced onion and 2 cups sliced mushrooms until soft.
- Add 1 cup arborio rice; toast for 1-2 minutes.
- Gradually add hot vegetable broth, 1/2 cup at a time, stirring until absorbed before adding more (about 4 cups total).
- When rice is creamy and al dente (about 20 minutes), stir in spinach and season with salt and pepper.
- Serve with a drizzle of olive oil and fresh herbs.
Vegan Lasagna
- Cook lasagna noodles according to package directions (or use no-boil noodles).
- Sauté 1 onion, 2 cloves garlic, 1 zucchini, and 1 bell pepper in olive oil until tender.
- Mix 1 block firm tofu with 2 tbsp nutritional yeast, lemon juice, and salt for a ricotta-like filling.
- In a baking dish, layer sauce, noodles, veggies, tofu mixture. Repeat. Top with vegan mozzarella.
- Bake at 375°F (190°C) for 35-40 minutes. Let rest before slicing.
Panzanella Salad
- Cube half a loaf of ciabatta and toast until golden.
- Chop 2 tomatoes, 1 cucumber, 1 bell pepper, and red onion.
- Toss bread cubes and veggies with olive oil, red wine vinegar, salt, pepper, and fresh basil.
- Let sit 15-20 minutes for flavors to meld. Serve chilled or at room temperature.
Vegan Margherita Pizza
- Roll out pizza dough onto a sheet pan.
- Spread with tomato sauce, top with sliced tomatoes and vegan mozzarella (if using).
- Bake at 475°F (245°C) for 12-15 minutes until crust is golden.
- Top with fresh basil and a drizzle of olive oil.
Minestrone Soup
- In a large pot, sauté 1 onion, 2 carrots, and 2 celery stalks in olive oil.
- Add 2 cans diced tomatoes, 1 can cannellini beans, 1 zucchini, and 4 cups vegetable broth.
- Add 1/2 cup pasta and simmer until tender (10-15 minutes).
- Season with salt, pepper, and Italian herbs. Finish with chopped parsley.
Sicilian Caponata
- Dice 1 eggplant, 1 zucchini, and 1 bell pepper.
- Sauté in olive oil until browned. Add 1 can diced tomatoes, 2 tbsp capers, and 2 tbsp red wine vinegar.
- Simmer until thickened. Taste and adjust seasoning.
- Serve warm or at room temperature, topped with parsley.
Creamy Polenta with Mushroom Ragù
- Cook 1 cup polenta with 4 cups vegetable broth until creamy (stirring often, about 20 minutes).
- For the ragù, sauté 2 cups mushrooms, 1 onion, and 2 garlic cloves in olive oil.
- Add 1 can diced tomatoes, 1 tsp thyme, and cook until thickened.
- Serve the mushroom ragù over creamy polenta.
Vegan Bruschetta
- Toast ciabatta slices under the broiler until golden.
- Mix diced tomatoes, minced garlic, olive oil, and chopped basil in a bowl.
- Spoon tomato mixture onto warm toast. Season with salt and pepper.
- Serve immediately as an appetizer or side.
Tips & Variations
- Swap veggies: Use seasonal vegetables like artichokes, squash, or kale for variety.
- Make it gluten-free: Choose gluten-free pasta and bread options for sensitive eaters.
- Boost protein: Stir in lentils, tempeh, or more beans for extra staying power.
- Cheese alternatives: Nutritional yeast or homemade cashew parmesan can replace store-bought vegan cheese.
- Batch cook sauces: Double tomato sauce or ragù for busy weeknights—freeze in portions.
“Play with fresh herbs like basil, parsley, or oregano for a burst of flavor in any dish!”
Nutrition Facts
- Slice 2 eggplants into rounds, salt, and let sit 20 minutes. Rinse and pat dry.
- Brush slices with olive oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
- Layer in a baking dish: marinara sauce, eggplant, vegan mozzarella (if using), repeat.
- Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
- Top with fresh basil before serving.
Vegan Mushroom Risotto
- Heat 1 tbsp olive oil in a deep pan. Sauté 1 diced onion and 2 cups sliced mushrooms until soft.
- Add 1 cup arborio rice; toast for 1-2 minutes.
- Gradually add hot vegetable broth, 1/2 cup at a time, stirring until absorbed before adding more (about 4 cups total).
- When rice is creamy and al dente (about 20 minutes), stir in spinach and season with salt and pepper.
- Serve with a drizzle of olive oil and fresh herbs.
Vegan Lasagna
- Cook lasagna noodles according to package directions (or use no-boil noodles).
- Sauté 1 onion, 2 cloves garlic, 1 zucchini, and 1 bell pepper in olive oil until tender.
- Mix 1 block firm tofu with 2 tbsp nutritional yeast, lemon juice, and salt for a ricotta-like filling.
- In a baking dish, layer sauce, noodles, veggies, tofu mixture. Repeat. Top with vegan mozzarella.
- Bake at 375°F (190°C) for 35-40 minutes. Let rest before slicing.
Panzanella Salad
- Cube half a loaf of ciabatta and toast until golden.
- Chop 2 tomatoes, 1 cucumber, 1 bell pepper, and red onion.
- Toss bread cubes and veggies with olive oil, red wine vinegar, salt, pepper, and fresh basil.
- Let sit 15-20 minutes for flavors to meld. Serve chilled or at room temperature.
Vegan Margherita Pizza
- Roll out pizza dough onto a sheet pan.
- Spread with tomato sauce, top with sliced tomatoes and vegan mozzarella (if using).
- Bake at 475°F (245°C) for 12-15 minutes until crust is golden.
- Top with fresh basil and a drizzle of olive oil.
Minestrone Soup
- In a large pot, sauté 1 onion, 2 carrots, and 2 celery stalks in olive oil.
- Add 2 cans diced tomatoes, 1 can cannellini beans, 1 zucchini, and 4 cups vegetable broth.
- Add 1/2 cup pasta and simmer until tender (10-15 minutes).
- Season with salt, pepper, and Italian herbs. Finish with chopped parsley.
Sicilian Caponata
- Dice 1 eggplant, 1 zucchini, and 1 bell pepper.
- Sauté in olive oil until browned. Add 1 can diced tomatoes, 2 tbsp capers, and 2 tbsp red wine vinegar.
- Simmer until thickened. Taste and adjust seasoning.
- Serve warm or at room temperature, topped with parsley.
Creamy Polenta with Mushroom Ragù
- Cook 1 cup polenta with 4 cups vegetable broth until creamy (stirring often, about 20 minutes).
- For the ragù, sauté 2 cups mushrooms, 1 onion, and 2 garlic cloves in olive oil.
- Add 1 can diced tomatoes, 1 tsp thyme, and cook until thickened.
- Serve the mushroom ragù over creamy polenta.
Vegan Bruschetta
- Toast ciabatta slices under the broiler until golden.
- Mix diced tomatoes, minced garlic, olive oil, and chopped basil in a bowl.
- Spoon tomato mixture onto warm toast. Season with salt and pepper.
- Serve immediately as an appetizer or side.
Tips & Variations
- Swap veggies: Use seasonal vegetables like artichokes, squash, or kale for variety.
- Make it gluten-free: Choose gluten-free pasta and bread options for sensitive eaters.
- Boost protein: Stir in lentils, tempeh, or more beans for extra staying power.
- Cheese alternatives: Nutritional yeast or homemade cashew parmesan can replace store-bought vegan cheese.
- Batch cook sauces: Double tomato sauce or ragù for busy weeknights—freeze in portions.
“Play with fresh herbs like basil, parsley, or oregano for a burst of flavor in any dish!”
Nutrition Facts
- Cook lasagna noodles according to package directions (or use no-boil noodles).
- Sauté 1 onion, 2 cloves garlic, 1 zucchini, and 1 bell pepper in olive oil until tender.
- Mix 1 block firm tofu with 2 tbsp nutritional yeast, lemon juice, and salt for a ricotta-like filling.
- In a baking dish, layer sauce, noodles, veggies, tofu mixture. Repeat. Top with vegan mozzarella.
- Bake at 375°F (190°C) for 35-40 minutes. Let rest before slicing.
Panzanella Salad
- Cube half a loaf of ciabatta and toast until golden.
- Chop 2 tomatoes, 1 cucumber, 1 bell pepper, and red onion.
- Toss bread cubes and veggies with olive oil, red wine vinegar, salt, pepper, and fresh basil.
- Let sit 15-20 minutes for flavors to meld. Serve chilled or at room temperature.
Vegan Margherita Pizza
- Roll out pizza dough onto a sheet pan.
- Spread with tomato sauce, top with sliced tomatoes and vegan mozzarella (if using).
- Bake at 475°F (245°C) for 12-15 minutes until crust is golden.
- Top with fresh basil and a drizzle of olive oil.
Minestrone Soup
- In a large pot, sauté 1 onion, 2 carrots, and 2 celery stalks in olive oil.
- Add 2 cans diced tomatoes, 1 can cannellini beans, 1 zucchini, and 4 cups vegetable broth.
- Add 1/2 cup pasta and simmer until tender (10-15 minutes).
- Season with salt, pepper, and Italian herbs. Finish with chopped parsley.
Sicilian Caponata
- Dice 1 eggplant, 1 zucchini, and 1 bell pepper.
- Sauté in olive oil until browned. Add 1 can diced tomatoes, 2 tbsp capers, and 2 tbsp red wine vinegar.
- Simmer until thickened. Taste and adjust seasoning.
- Serve warm or at room temperature, topped with parsley.
Creamy Polenta with Mushroom Ragù
- Cook 1 cup polenta with 4 cups vegetable broth until creamy (stirring often, about 20 minutes).
- For the ragù, sauté 2 cups mushrooms, 1 onion, and 2 garlic cloves in olive oil.
- Add 1 can diced tomatoes, 1 tsp thyme, and cook until thickened.
- Serve the mushroom ragù over creamy polenta.
Vegan Bruschetta
- Toast ciabatta slices under the broiler until golden.
- Mix diced tomatoes, minced garlic, olive oil, and chopped basil in a bowl.
- Spoon tomato mixture onto warm toast. Season with salt and pepper.
- Serve immediately as an appetizer or side.
Tips & Variations
- Swap veggies: Use seasonal vegetables like artichokes, squash, or kale for variety.
- Make it gluten-free: Choose gluten-free pasta and bread options for sensitive eaters.
- Boost protein: Stir in lentils, tempeh, or more beans for extra staying power.
- Cheese alternatives: Nutritional yeast or homemade cashew parmesan can replace store-bought vegan cheese.
- Batch cook sauces: Double tomato sauce or ragù for busy weeknights—freeze in portions.
“Play with fresh herbs like basil, parsley, or oregano for a burst of flavor in any dish!”
Nutrition Facts
- Roll out pizza dough onto a sheet pan.
- Spread with tomato sauce, top with sliced tomatoes and vegan mozzarella (if using).
- Bake at 475°F (245°C) for 12-15 minutes until crust is golden.
- Top with fresh basil and a drizzle of olive oil.
Minestrone Soup
- In a large pot, sauté 1 onion, 2 carrots, and 2 celery stalks in olive oil.
- Add 2 cans diced tomatoes, 1 can cannellini beans, 1 zucchini, and 4 cups vegetable broth.
- Add 1/2 cup pasta and simmer until tender (10-15 minutes).
- Season with salt, pepper, and Italian herbs. Finish with chopped parsley.
Sicilian Caponata
- Dice 1 eggplant, 1 zucchini, and 1 bell pepper.
- Sauté in olive oil until browned. Add 1 can diced tomatoes, 2 tbsp capers, and 2 tbsp red wine vinegar.
- Simmer until thickened. Taste and adjust seasoning.
- Serve warm or at room temperature, topped with parsley.
Creamy Polenta with Mushroom Ragù
- Cook 1 cup polenta with 4 cups vegetable broth until creamy (stirring often, about 20 minutes).
- For the ragù, sauté 2 cups mushrooms, 1 onion, and 2 garlic cloves in olive oil.
- Add 1 can diced tomatoes, 1 tsp thyme, and cook until thickened.
- Serve the mushroom ragù over creamy polenta.
Vegan Bruschetta
- Toast ciabatta slices under the broiler until golden.
- Mix diced tomatoes, minced garlic, olive oil, and chopped basil in a bowl.
- Spoon tomato mixture onto warm toast. Season with salt and pepper.
- Serve immediately as an appetizer or side.
Tips & Variations
- Swap veggies: Use seasonal vegetables like artichokes, squash, or kale for variety.
- Make it gluten-free: Choose gluten-free pasta and bread options for sensitive eaters.
- Boost protein: Stir in lentils, tempeh, or more beans for extra staying power.
- Cheese alternatives: Nutritional yeast or homemade cashew parmesan can replace store-bought vegan cheese.
- Batch cook sauces: Double tomato sauce or ragù for busy weeknights—freeze in portions.
“Play with fresh herbs like basil, parsley, or oregano for a burst of flavor in any dish!”
Nutrition Facts
- Dice 1 eggplant, 1 zucchini, and 1 bell pepper.
- Sauté in olive oil until browned. Add 1 can diced tomatoes, 2 tbsp capers, and 2 tbsp red wine vinegar.
- Simmer until thickened. Taste and adjust seasoning.
- Serve warm or at room temperature, topped with parsley.
Creamy Polenta with Mushroom Ragù
- Cook 1 cup polenta with 4 cups vegetable broth until creamy (stirring often, about 20 minutes).
- For the ragù, sauté 2 cups mushrooms, 1 onion, and 2 garlic cloves in olive oil.
- Add 1 can diced tomatoes, 1 tsp thyme, and cook until thickened.
- Serve the mushroom ragù over creamy polenta.
Vegan Bruschetta
- Toast ciabatta slices under the broiler until golden.
- Mix diced tomatoes, minced garlic, olive oil, and chopped basil in a bowl.
- Spoon tomato mixture onto warm toast. Season with salt and pepper.
- Serve immediately as an appetizer or side.
Tips & Variations
- Swap veggies: Use seasonal vegetables like artichokes, squash, or kale for variety.
- Make it gluten-free: Choose gluten-free pasta and bread options for sensitive eaters.
- Boost protein: Stir in lentils, tempeh, or more beans for extra staying power.
- Cheese alternatives: Nutritional yeast or homemade cashew parmesan can replace store-bought vegan cheese.
- Batch cook sauces: Double tomato sauce or ragù for busy weeknights—freeze in portions.
“Play with fresh herbs like basil, parsley, or oregano for a burst of flavor in any dish!”
Nutrition Facts
- Toast ciabatta slices under the broiler until golden.
- Mix diced tomatoes, minced garlic, olive oil, and chopped basil in a bowl.
- Spoon tomato mixture onto warm toast. Season with salt and pepper.
- Serve immediately as an appetizer or side.
Tips & Variations
- Swap veggies: Use seasonal vegetables like artichokes, squash, or kale for variety.
- Make it gluten-free: Choose gluten-free pasta and bread options for sensitive eaters.
- Boost protein: Stir in lentils, tempeh, or more beans for extra staying power.
- Cheese alternatives: Nutritional yeast or homemade cashew parmesan can replace store-bought vegan cheese.
- Batch cook sauces: Double tomato sauce or ragù for busy weeknights—freeze in portions.
“Play with fresh herbs like basil, parsley, or oregano for a burst of flavor in any dish!”
Nutrition Facts
The nutrition will vary per recipe, but here’s an approximate range for each serving:
| Dish | Calories | Protein (g) | Fiber (g) | Fat (g) |
|---|---|---|---|---|
| Spaghetti Pomodoro | 350 | 11 | 6 | 7 |
| Eggplant Parmigiana | 300 | 8 | 8 | 10 |
| Mushroom Risotto | 380 | 9 | 4 | 8 |
| Lasagna | 420 | 15 | 7 | 9 |
| Panzanella | 280 | 7 | 5 | 8 |
| Margherita Pizza | 400 | 10 | 3 | 11 |
| Minestrone Soup | 230 | 8 | 7 | 3 |
| Caponata | 180 | 4 | 5 | 7 |
| Polenta with Ragù | 350 | 8 | 5 | 8 |
| Bruschetta | 120 | 4 | 2 | 3 |
All recipes are high in fiber, low in cholesterol, and filled with plant-powered nutrients!
Serving Suggestions
- Mix and match: Serve minestrone soup with warm bruschetta for a light meal.
- Family feast: Combine lasagna or eggplant parmigiana with a crisp green salad and panzanella on the side.
- Party platter: Arrange bruschetta, caponata, and panzanella for a vibrant vegan antipasti spread.
- Lunchbox friendly: Leftover risotto or stew packs well for lunch the next day.
- Pair with Italian wine: For adults, a glass of vegan-friendly Chianti or Sangiovese makes a classic pairing.
Conclusion
With these 10 supermarket-friendly vegan Italian recipes, you can bring a taste of Italy to your kitchen—no fancy ingredients or chef skills required. Whether you’re hosting a dinner party, meal-prepping for the week, or simply seeking comfort food with a healthy twist, these dishes are sure to satisfy.
The best part? They’re as easy on your wallet as they are on your schedule, and everyone at the table will love them.
If you enjoyed exploring these flavors, don’t miss our other plant-based collections like Recipes Dehydrated Vegetables: Easy Meals and Snacks, Smoked Vegetarian Recipes for Flavorful Meatless Meals, or Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas.
Buon appetito, and happy cooking!
