15 Classic Italian Recipes to Try Tonight

Italian cuisine can be vibrant, flavorful, and entirely plant-based.

Vegan Italian recipes showcase fresh vegetables, herbs, grains, legumes, and olive oil.

From hearty pastas to comforting soups and savory sauces, Italian vegan meals are versatile and satisfying.

These recipes are perfect for anyone exploring plant-based cooking or simply wanting healthier meals.

With bold flavors and simple ingredients, you can enjoy classic Italian dishes without dairy or meat.

Here are 15 Italian vegan recipes to bring delicious, wholesome Mediterranean flavors into your kitchen.

15 Classic Italian Recipes to Try Tonight

Italian vegan recipes prove that plant-based cooking can be rich, satisfying, and indulgent.

These 15 recipes include pasta dishes, soups, salads, and sauces that everyone will enjoy.

You can add fresh herbs, seasonal vegetables, and flavorful spices to customize each dish.

They are perfect for weeknight dinners, meal prep, or entertaining friends and family.

With Italian vegan recipes, you can enjoy the essence of Mediterranean cuisine while keeping meals healthy, colorful, and completely plant-based.

Vegan Italian Eggplant Parmesan

A classic Italian dish reinvented with layers of roasted eggplant, rich tomato sauce, and vegan cheese.

It is hearty, satisfying, and perfect for dinner parties or cozy weeknight meals.

The herbs and spices deliver authentic Italian flavor without any animal products.

Ingredients:

• 2 large eggplants, sliced into ½ inch rounds
• 2 cups marinara sauce (vegan)
• 1 cup vegan mozzarella, shredded
• ¼ cup nutritional yeast
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat oven to 400°F to roast eggplant evenly without drying.
• Brush both sides of eggplant slices with olive oil and season with salt, pepper, oregano, and basil.
• Arrange slices on a baking sheet in a single layer and roast for 20–25 minutes until golden and tender.
• Reduce oven temperature to 375°F to prepare for layering the casserole.
• In a baking dish, spread a thin layer of marinara sauce as the base.
• Layer half of the roasted eggplant slices over the sauce, ensuring even coverage.
• Sprinkle half of the vegan mozzarella and nutritional yeast over the eggplant to create a cheesy texture.
• Repeat with remaining eggplant slices, sauce, mozzarella, and nutritional yeast for a second layer.
• Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes to brown the top.
• Garnish with fresh basil leaves before serving for added aroma and freshness.

The eggplant parmesan is golden, cheesy, and bursting with tomato flavor.

The vegan cheese melts perfectly, creating a satisfying texture.

This dish is ideal for plant-based Italian dinners or special occasions.

Vegan Mushroom Risotto

A creamy, rich risotto made with arborio rice, sautéed mushrooms, and fresh herbs.

It is comfort food with authentic Italian taste, entirely plant-based.

The slow cooking releases starch, creating a silky, luxurious texture.

Ingredients:

• 1 cup arborio rice
• 2 cups vegetable broth, warmed
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ¼ cup nutritional yeast
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large pan over medium heat to sauté onion and garlic evenly.
• Add chopped onion and cook for 5–6 minutes until translucent and aromatic.
• Stir in minced garlic and thyme, cooking gently for 1–2 minutes.
• Add sliced mushrooms and cook for 5–7 minutes until they release moisture and brown slightly.
• Stir in arborio rice and cook for 1–2 minutes, allowing it to toast lightly.
• Gradually add warmed vegetable broth one ladle at a time, stirring frequently to absorb liquid fully before adding more.
• Continue this process for 20–25 minutes until rice is creamy and tender but slightly firm to the bite.
• Stir in nutritional yeast to add depth and a cheesy flavor without dairy.
• Season with salt and pepper to taste, mixing evenly.
• Garnish with fresh parsley and serve immediately for a comforting, creamy meal.

The mushroom risotto is silky, savory, and deeply flavorful.

The slow cooking process brings out the natural sweetness of the mushrooms.

It is perfect for plant-based Italian dinners or special occasions.

Vegan Pesto Zucchini Pasta

A fresh and vibrant pasta dish tossed in homemade vegan basil pesto.

It is light, aromatic, and full of Italian flavor without cheese.

The zucchini adds texture while the pesto brings rich herbal brightness.

Ingredients:

• 2 medium zucchinis, spiralized or cut into noodles
• 1 cup fresh basil leaves
• ¼ cup pine nuts
• 2 garlic cloves
• 3 tbsp olive oil
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Cherry tomatoes for garnish

Instructions:

• In a food processor, combine basil leaves, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper.
• Blend until smooth, adjusting olive oil for desired consistency.
• Heat a skillet over medium heat and lightly sauté zucchini noodles for 2–3 minutes to soften without becoming mushy.
• Add pesto to the skillet and toss gently to coat noodles evenly.
• Cook for 1–2 more minutes so flavors meld and noodles are warmed through.
• Serve immediately, garnished with halved cherry tomatoes for color and freshness.

The zucchini pasta is tender yet slightly crisp, holding the vibrant pesto well.

The homemade vegan pesto is rich, herbaceous, and full of Italian character.

It makes for a quick, satisfying plant-based meal.

Vegan Italian Minestrone Soup

A hearty vegetable soup with beans, zucchini, tomatoes, and Italian herbs.

It is comforting, low-fat, and full of vibrant Mediterranean flavors.

Perfect for cozy nights or as a filling starter.

Ingredients:

• 1 zucchini, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 1 can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large pot over medium heat to sauté onions, garlic, and vegetables evenly.
• Add onion, carrot, and celery, cooking for 5–6 minutes until soft and aromatic.
• Stir in garlic, oregano, and basil, cooking gently for 1–2 minutes to release fragrance.
• Add diced zucchini, tomatoes, and vegetable broth, bringing the mixture to a gentle boil.
• Reduce heat and simmer for 15–20 minutes so vegetables become tender and flavors meld.
• Add cannellini beans and continue cooking for another 5 minutes to heat through.
• Season with salt and pepper, stirring gently to combine.
• Serve hot, garnished with fresh parsley.

The minestrone soup is hearty, aromatic, and perfectly balanced.

The beans add protein and texture, while vegetables provide color and nutrition.

It is ideal for cozy dinners or Italian-inspired lunches.

Vegan Italian Stuffed Peppers

Bell peppers stuffed with rice, vegetables, and herbs, baked to perfection.

It is colorful, savory, and fully plant-based.

The herbs and tomato sauce create a rich, authentic Italian flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 zucchini, diced
• 1 carrot, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup marinara sauce (vegan)
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp basil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F to roast peppers evenly without burning.
• Heat olive oil in a skillet over medium heat to sauté onion, garlic, and vegetables evenly.
• Add onion, carrot, and zucchini, cooking for 5–6 minutes until tender.
• Stir in cooked rice, oregano, basil, salt, and pepper, mixing thoroughly to combine flavors.
• Fill each bell pepper with the rice and vegetable mixture, pressing gently so it holds shape.
• Place stuffed peppers upright in a baking dish and pour marinara sauce over and around them.
• Cover dish with foil and bake for 25 minutes, then remove foil and bake an additional 10 minutes to lightly brown tops.
• Serve warm, allowing the peppers to cool slightly before cutting.

These stuffed peppers are tender, colorful, and bursting with Italian flavor.

The rice and vegetables absorb the tomato sauce, creating a cohesive, savory filling.

Perfect as a main course or hearty lunch

Vegan Italian Lentil Bolognese

A hearty plant-based Bolognese made with lentils, tomatoes, and Italian herbs.

It is rich, savory, and perfect for pasta or zucchini noodles.

The slow simmer allows flavors to meld deeply, creating authentic Italian depth.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 can diced tomatoes
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a deep skillet over medium heat to soften vegetables evenly.
• Add chopped onions, carrots, and celery, sautéing for 5–6 minutes until fragrant and tender.
• Stir in garlic, oregano, basil, smoked paprika, salt, and pepper, cooking for 1–2 minutes to bloom the spices.
• Add lentils and diced tomatoes, mixing thoroughly to coat lentils in the tomato and herb mixture.
• Pour in 2 cups of water or vegetable broth, bringing to a gentle boil.
• Reduce heat and simmer for 25–30 minutes, stirring occasionally to prevent sticking.
• Cook until lentils are tender and the sauce thickens, adjusting seasoning as needed.
• Serve over cooked pasta or zucchini noodles, garnished with fresh parsley.

The lentil Bolognese is rich, flavorful, and perfectly balanced.

It has a hearty texture without any animal products.

This vegan version satisfies classic Italian cravings while remaining plant-based.

Vegan Italian Stuffed Zucchini Boats

Zucchini filled with a savory mix of rice, vegetables, and tomato sauce.

It is tender, flavorful, and fully plant-based.

The herbs enhance the Mediterranean profile, creating a comforting Italian dish.

Ingredients:

• 4 medium zucchinis, halved lengthwise and hollowed
• 1 cup cooked rice or quinoa
• 1 cup diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 375°F to cook zucchini evenly without over-softening.
• Heat olive oil in a skillet and sauté onion for 5 minutes until translucent.
• Add garlic and cook gently for 1–2 minutes until fragrant.
• Stir in diced tomatoes, oregano, basil, salt, and pepper, cooking for 5 minutes to reduce slightly.
• Combine cooked rice with tomato mixture, stirring thoroughly to blend flavors.
• Fill zucchini halves with the rice and tomato mixture, pressing lightly to hold.
• Place stuffed zucchini in a baking dish and cover with foil.
• Bake for 25 minutes, then remove foil and bake an additional 10 minutes to brown tops lightly.
• Garnish with fresh parsley before serving.

The zucchini boats are tender, flavorful, and visually appealing.

The rice absorbs tomato and herbs, creating a cohesive filling.

It is perfect for lunch, dinner, or meal prep.

Vegan Italian Roasted Vegetable Lasagna

Layers of roasted vegetables, tomato sauce, and vegan ricotta create a plant-based lasagna.

It is hearty, flavorful, and ideal for gatherings or cozy dinners.

The vegetables caramelize in the oven, adding natural sweetness and depth.

Ingredients:

• 2 eggplants, sliced lengthwise
• 2 zucchinis, sliced lengthwise
• 1 red bell pepper, sliced
• 2 cups marinara sauce (vegan)
• 1 cup vegan ricotta
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat oven to 400°F to roast vegetables evenly.
• Toss eggplant, zucchini, and bell pepper slices with olive oil, salt, pepper, oregano, and basil.
• Arrange vegetables on a baking sheet in a single layer and roast for 20–25 minutes until tender and lightly browned.
• Reduce oven to 375°F to assemble the lasagna.
• Spread a thin layer of marinara sauce on the bottom of a baking dish.
• Layer roasted vegetables over the sauce, then add dollops of vegan ricotta.
• Repeat layers until all vegetables and sauce are used, finishing with a top layer of marinara.
• Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes to lightly brown.
• Garnish with fresh basil before serving.

The roasted vegetable lasagna is hearty, cheesy, and aromatic.

The layers combine perfectly for a rich Italian flavor.

It is satisfying, fully plant-based, and ideal for family meals.

Vegan Italian Tomato Basil Soup

A rich and creamy tomato soup with fresh basil and herbs.

It is comforting, full of Italian flavor, and entirely plant-based.

The slow simmer deepens the flavor while keeping it fresh and vibrant.

Ingredients:

• 2 cans diced tomatoes
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1 tsp dried basil
• ½ tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Heat olive oil in a saucepan over medium heat to sauté onions evenly.
• Add chopped onions and cook for 5–6 minutes until soft and fragrant.
• Stir in garlic, basil, oregano, salt, and pepper, cooking gently for 1–2 minutes.
• Add diced tomatoes and vegetable broth, bringing to a gentle boil.
• Reduce heat and simmer for 15–20 minutes to blend flavors and thicken the soup.
• Use an immersion blender to puree until smooth and creamy, adjusting seasoning if needed.
• Serve hot, garnished with fresh basil leaves.

The tomato basil soup is smooth, savory, and aromatic.

The basil enhances the flavor and adds a fresh Italian touch.

It is perfect as a starter or light meal.

Vegan Italian Chickpea Stew

A hearty, rustic stew featuring chickpeas, tomatoes, and Italian herbs.

It is nourishing, low-fat, and ideal for cozy dinners.

The chickpeas absorb the sauce, creating a filling, flavorful dish.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a deep saucepan over medium heat to sauté onions and vegetables evenly.
• Add onion and carrot, cooking for 5–6 minutes until softened and aromatic.
• Stir in garlic, oregano, thyme, salt, and pepper, cooking gently for 1–2 minutes to release fragrance.
• Add chickpeas and diced tomatoes, stirring to combine fully.
• Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes to allow flavors to meld.
• Adjust seasoning as needed and garnish with fresh parsley before serving.

The chickpea stew is hearty, savory, and deeply flavored.

The vegetables and herbs meld perfectly, creating a comforting Italian taste.

It is ideal for dinner or lunch and is fully plant-based

Vegan Italian Mushroom Risotto

A creamy risotto with earthy mushrooms and rich Italian flavors.

It is comforting, plant-based, and perfect for a special dinner or cozy meal.

The slow-cooked arborio rice absorbs all flavors, creating a rich and creamy texture.

Ingredients:

• 1 cup arborio rice
• 2 cups vegetable broth, warm
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ½ tsp dried thyme
• ½ tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a wide skillet over medium heat to sauté vegetables evenly.
• Add chopped onion and cook for 4–5 minutes until translucent and aromatic.
• Stir in garlic and cook for 1–2 minutes until fragrant, ensuring it doesn’t brown.
• Add sliced mushrooms and thyme, cooking until mushrooms soften and release moisture.
• Stir in arborio rice, coating each grain with oil and mushroom mixture.
• Gradually add warm vegetable broth one cup at a time, stirring constantly to allow rice to absorb liquid slowly.
• Continue adding broth until rice is creamy, tender, and fully cooked, about 18–20 minutes.
• Season with oregano, salt, and pepper, adjusting to taste.
• Remove from heat and garnish with fresh parsley before serving.

The mushroom risotto is creamy, earthy, and rich in flavor.

The slow-cooked rice absorbs all herbs and vegetables beautifully.

It is a satisfying vegan main or side dish.

Vegan Italian Caponata

A sweet and tangy Sicilian eggplant dish packed with vegetables and olives.

It is perfect as a side, appetizer, or over toasted bread.

The slow sauté allows flavors to meld and develop authentic Italian depth.

Ingredients:

• 2 medium eggplants, diced
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• ¼ cup olives, sliced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat to cook vegetables evenly.
• Add onion and sauté for 5 minutes until soft and translucent.
• Stir in garlic and cook for 1–2 minutes until aromatic.
• Add diced eggplant and bell pepper, cooking for 8–10 minutes until softened and slightly caramelized.
• Stir in tomato paste, balsamic vinegar, oregano, salt, and pepper, mixing thoroughly to coat vegetables.
• Add sliced olives and simmer for 5 more minutes, allowing flavors to meld.
• Taste and adjust seasoning as needed.
• Remove from heat and garnish with fresh basil before serving.

The Caponata is tangy, savory, and layered with flavor.

Eggplant becomes tender while the vinegar and tomato paste create depth.

It is a versatile vegan Italian dish for any meal.

Vegan Italian Roasted Red Pepper Soup

A smooth, sweet, and smoky soup made from roasted red peppers and herbs.

It is creamy, plant-based, and perfect as an appetizer or light meal.

The roasting enhances natural sweetness while herbs provide depth.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 cups vegetable broth
• ½ tsp smoked paprika
• ½ tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F and roast red peppers until skins are charred.
• Let peppers cool slightly, then peel and remove seeds carefully.
• Heat olive oil in a pot over medium heat to sauté onions evenly.
• Add chopped onion and cook for 5 minutes until translucent and fragrant.
• Stir in garlic, smoked paprika, basil, salt, and pepper, cooking for 1–2 minutes.
• Add roasted peppers and vegetable broth, bringing mixture to a gentle boil.
• Reduce heat and simmer for 15 minutes, allowing flavors to meld deeply.
• Use an immersion blender to puree until smooth and creamy.
• Adjust seasoning as needed and serve garnished with fresh parsley.

The roasted red pepper soup is velvety, smoky, and savory.

The roasted peppers bring natural sweetness and vibrant color.

It is perfect for a cozy vegan Italian meal.

Vegan Italian Chickpea Pasta Salad

A refreshing, protein-packed pasta salad with chickpeas, vegetables, and Italian herbs.

It is perfect for lunches, picnics, or light dinners.

The dressing is tangy, herbaceous, and complements the tender pasta and chickpeas.

Ingredients:

• 2 cups cooked pasta (gluten-free if desired)
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cup black olives, sliced
• ¼ cup red onion, finely chopped
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• ½ tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Cook pasta according to package instructions, drain, and let cool slightly.
• Heat olive oil in a skillet over medium heat and sauté red onion for 3 minutes until softened.
• Add cherry tomatoes and cook gently for 2–3 minutes to release juices.
• Stir in chickpeas, olives, oregano, basil, salt, and pepper, mixing thoroughly.
• Toss mixture with cooked pasta to combine evenly.
• Add balsamic vinegar and stir slowly to coat all ingredients.
• Adjust seasoning as needed and garnish with fresh parsley before serving.

The pasta salad is refreshing, herbaceous, and satisfying.

The chickpeas provide protein while vegetables add freshness.

It is perfect for meal prep or quick vegan lunches.

Vegan Italian Eggplant and Tomato Stew

A warm, rustic stew combining eggplant, tomatoes, garlic, and herbs.

It is hearty, plant-based, and ideal for cozy dinners.

The long simmer allows vegetables to absorb herbs and spices fully.

Ingredients:

• 2 medium eggplants, cubed
• 2 cups diced tomatoes
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Heat olive oil in a large pot over medium heat to cook vegetables evenly.
• Add chopped onion and sauté for 5 minutes until translucent and aromatic.
• Stir in garlic, oregano, basil, salt, and pepper, cooking gently for 1–2 minutes.
• Add cubed eggplant and diced tomatoes, mixing thoroughly to coat vegetables with oil and spices.
• Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until eggplant is tender.
• Stir occasionally to prevent sticking and ensure even cooking.
• Taste and adjust seasoning as needed.
• Remove from heat and garnish with fresh basil before serving.

The eggplant stew is hearty, flavorful, and satisfying.

The tomatoes and herbs create a rich, rustic Italian taste.

It is perfect as a main dish or side in a vegan Italian meal.