9 Luxurious Vegan Italian Dishes That Aren’t Pasta

Share this blog:

Eating vegan Italian food can be a challenge from time to time. Truth be told, I default too much to pasta with tomato sauce whenever I want to eat something that has an Italian vibe to it. That’s a shame because there’s a wide range of vegan Italian dishes that promise both taste and variety.

These dishes are perfect for anyone looking to satisfy their plant-based needs while enjoying the familiar flavors of Italy. These nine vegan Italian dishes offer a delicious way to enjoy this beloved cuisine, without eating the same boring pasta every time.

Vegan Risotto Alla Milanese

Risotto Alla Milanese is a classic Italian dish that you can enjoy vegan-style without missing any flavors. The key to its signature taste lies in the saffron. Here’s how to whip it up quickly with plant-based ingredients.

Ingredients:

• 1 cup Arborio rice
• 4 cups low-sodium vegetable broth
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon ground saffron (or a pinch of saffron threads)
• 1/2 cup white wine (vegan-friendly)
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Chopped parsley for garnish (optional)

Instructions:

1. Warm your broth in a separate pot and keep it simmering on low heat.
2. In a large pan, heat the olive oil and sauté onions until translucent. Add in the garlic and cook for a minute until fragrant.
3. Stir in the Arborio rice, making sure to coat it well with the oil and onions. Toast the grains slightly.
4. Pour in the white wine and let it evaporate, which enhances the depth of flavor.
5. Begin adding the warmed broth, one ladle at a time, allowing the rice to absorb the liquid before adding more.
6. Sprinkle in the saffron, and keep stirring. This spice not only adds a unique flavor but also imparts the traditional yellow color.
7. Once the rice is al dente and creamy, remove from heat. This usually takes about 18-20 minutes.
8. Mix in the nutritional yeast for a cheesy, umami touch and season with salt and pepper.
9. Serve hot and garnish with parsley if you like a touch of green.

This vegan version captures the essence of the traditional Milanese favorite.

Vegan Polenta With Mushroom Ragout

You’re going to love the earthy flavors of this vegan polenta with mushroom ragout. It’s a hearty dish that brings rustic Italian cooking right to your table with a plant-based twist.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups assorted mushrooms, sliced
• 1 clove garlic, minced
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Start by bringing the water to a boil in a large pot. Add salt and slowly whisk in the polenta to avoid lumps. Reduce heat to low, and continue to stir frequently until the polenta thickens and is creamy, about 30 minutes.
2. Meanwhile, heat olive oil in a pan over medium-high heat. Toss in the garlic and mushrooms, sautéing until they start to brown, around 5 minutes.
3. Pour in the vegetable broth, soy sauce, and add dried thyme. Let it simmer until the liquid reduces by half. Season with salt and pepper according to your taste.
4. Once your polenta is done, divide it among plates. Spoon the mushroom ragout over the creamy polenta, garnish with fresh parsley, and serve hot.

Italian White Bean And Kale Soup

When you crave something warm and comforting, Italian white bean and kale soup is a hearty choice. It’s uncomplicated to make and packed with nutrients. Here’s what you’ll need and how to whip up a batch.

Ingredients:

• 2 tablespoons olive oil
• 1 diced onion
• 2 minced garlic cloves
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 2 cans (15 ounces each) white beans, rinsed and drained
• 4 cups vegetable broth
• 1 bunch kale, stems removed and leaves torn
• Salt and pepper to taste
• Optional: Grated vegan Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté the diced onion until it’s translucent, then add the minced garlic, dried thyme, and red pepper flakes. Cook for about 1 minute.
3. Stir in the white beans and pour in the vegetable broth. Bring the mixture to a boil, then lower the heat to simmer.
4. Add the kale to the pot. Cook until the kale has wilted and is bright green.
5. Season with salt and pepper according to your taste preference.
6. Serve hot, and if you like, sprinkle some vegan Parmesan on top.

This soup is a simple and delicious meal that captures the essence of Italian cuisine with its robust flavors and fresh ingredients. Enjoy on any chilly evening or whenever you’re in the mood for a taste of Italy.

Vegan Farinata

Farinata, also known as socca, is a staple in Italian cuisine, particularly along the Ligurian Coast. It’s a savory pancake made from chickpea flour, water, olive oil, and salt. Its simplicity makes it a perfect canvas for a variety of toppings.

Ingredients:

• 1 cup chickpea flour
• 1 3/4 cups water
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• Fresh rosemary (optional)

Instructions:

1. Preheat your oven to 450°F (230°C). Place a cast-iron skillet inside to heat up.
2. While the oven is preheating, whisk together chickpea flour, water, 2 tablespoons of olive oil, and salt in a bowl until smooth. Let the batter rest for at least 30 minutes to allow the flour to fully absorb the water.
3. Carefully remove the hot skillet from the oven. Add the remaining tablespoon of olive oil, swirling to coat the bottom of the pan.
4. Pour the batter into the skillet. If desired, sprinkle with rosemary for an extra layer of flavor.
5. Bake for 25 to 30 minutes, or until the edges are golden and the center is firm.
6. Once ready, remove it from the oven and let it cool for a few minutes. Then, cut into wedges and serve.

You can enjoy your Farinata plain, or add a twist with toppings like sautéed mushrooms, roasted red peppers, or a sprinkle of vegan cheese. Its versatility is what makes it a beloved dish among vegans and non-vegans alike.

Stuffed Vegan Eggplant Rollatini

Eggplant rollatini is a comforting Italian dish typically filled with ricotta. But, for a vegan twist, you’ll use a tofu-based filling that’s both delicious and satisfying. It’s baked to perfection and sure to impress any dinner guest.

Ingredients:

• 2 large eggplants, sliced lengthwise (about ¼-inch thick)
• 14 oz firm tofu, drained and pressed
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1 cup vegan mozzarella cheese, shredded
• 2 cups marinara sauce
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush eggplant slices with olive oil and season with salt and pepper. Bake for 10-12 minutes until pliable.
3. While eggplants cook, crumble the tofu in a bowl and mix with garlic, nutritional yeast, salt, pepper, and spinach.
4. Spread each eggplant slice with a layer of tofu mixture, sprinkle some vegan mozzarella, and roll up tightly.
5. Pour half of the marinara sauce into a baking dish.
6. Place the rollatini in the dish seam-side down. Cover with remaining sauce and vegan mozzarella.
7. Bake for 25-30 minutes or until the top is bubbly and golden.
8. Garnish with fresh basil before serving.

Enjoy your tasty, plant-based twist on a classic Italian favorite. The blend of hearty eggplant and creamy tofu filling, all smothered in savory marinara sauce, creates a delightful dish that’ll make you forget it’s vegan.

Vegan Caponata

Caponata is a Sicilian eggplant dish full of bold flavors. Your version is vegan, swapping traditional ingredients with plant-based alternatives.

Ingredients:

• 2 large eggplants, cubed
• 3 tablespoons olive oil
• Salt, to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 14 oz can chopped tomatoes
• 3 tablespoons capers
• 1/4 cup pitted and chopped green olives
• 2 tablespoons raisins
• 2 tablespoons sugar
• 1/3 cup red wine vinegar
• Fresh basil leaves, torn
• Fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Toss eggplant cubes with 2 tablespoons olive oil and salt. Spread on a baking sheet; roast for 20–25 minutes.
2. Heat remaining oil in a large pan. Sauté onion and garlic until translucent.
3. Add red bell pepper and cook for another 5 minutes.
4. Stir in canned tomatoes, capers, olives, and raisins.
5. In a bowl, dissolve sugar in vinegar; pour into the pan.
6. Bring to a simmer, then add roasted eggplant.
7. Cook on low heat for 15 minutes, allowing flavors to meld.
8. Remove from heat, and cool to room temperature.
9. Garnish with basil and parsley before serving.

Serve your vegan caponata on slices of crusty bread or as a side. Its sweet and sour taste makes it versatile. This dish is even better the next day as the flavors intensify, so don’t hesitate to make it ahead of time.

Vegan Italian Stuffed Peppers

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 cup quinoa, cooked
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup marinara sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1/2 cup vegan cheese, shredded
• 2 tbsp fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C)
2. Cook the quinoa as per package instructions and set aside.
3. In a pan, heat olive oil over medium heat and sauté onion and garlic until softened.
4. Add zucchini and cook for another 2-3 minutes.
5. Fold in quinoa, cannellini beans, and marinara sauce into the pan. Season with salt and pepper.
6. Stir the mixture until it’s well combined, then remove from heat and mix in half of the vegan cheese.
7. Stuff each pepper half with the mixture and place into a baking dish.
8. Sprinkle the remaining vegan cheese on top of the stuffed peppers.
9. Bake in the preheated oven for 25 minutes, until peppers are tender and cheese is melted.
10. Garnish with fresh basil before serving.

Remember to scoop the filling generously into the peppers and don’t be shy with the vegan cheese; it adds a nice gooey texture. Serve your vegan Italian stuffed peppers hot out of the oven for a comforting and hearty meal.

Zucchini and Tomato Vegan Carpaccio

Your next dish is a fresh and vibrant zucchini and tomato vegan carpaccio. This dish is a plant-based twist on the classic Italian appetizer. It’s perfect for summer days or as a light starter for your meals. Here’s what you need and how you’ll make it.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 3 ripe tomatoes, thinly sliced
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• Fresh basil leaves, chopped
• Salt and pepper to taste
• 1/4 cup pine nuts, toasted
• 1 tbsp capers (optional)

Instructions:

1. Arrange the thin slices of zucchini and tomato on a plate, alternating them for a beautiful presentation.
2. Drizzle the olive oil and balsamic vinegar over the arranged slices.
3. Sprinkle the dish with salt and pepper to suit your taste.
4. Add a generous amount of fresh basil on top for a herby touch.
5. Scatter the toasted pine nuts over the dish for a satisfying crunch.
6. If using, scatter the capers across for a burst of tanginess.
7. Serve immediately and enjoy the simplicity and freshness!

Remember the key to this dish is the quality of your produce, so pick the freshest vegetables you can find!

Vegan Focaccia With Rosemary And Garlic

To make this aromatic vegan focaccia with rosemary and garlic, start by gathering your ingredients.

Ingredients:

• 1 1/2 cups warm water
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 3 1/2 cups all-purpose flour
• 1 tbsp coarse salt
• 1/3 cup olive oil, plus more for drizzling
• 2 tbsp fresh rosemary, chopped
• 3 cloves garlic, thinly sliced

Instructions:

1. Combine water, sugar, and yeast in a large bowl. Let it sit for about 5 minutes until frothy.
2. Add flour and salt, mixing until a sticky dough forms.
3. Pour in 1/3 cup olive oil and transfer the dough to a well-oiled bowl. Cover and let rise for 1 hour.
4. Preheat your oven to 400°F (200°C).
5. Press the dough onto a baking sheet, creating dimples with your fingers.
6. Insert slices of garlic into the dimples and sprinkle with rosemary.
7. Drizzle additional olive oil on top and add a sprinkle of salt.
8. Bake for 20 minutes or until golden brown.

Don’t forget to let it cool before slicing. Enjoy your homemade vegan focaccia, perfect as a side or a base for sandwiches!