vegan italian

This vegan cacio e pepe pasta is a healthy version of the Italian classic. Made with a base do cashews, this creamy vegan pasta sauce is loaded with flavor, super peppery and delicious!

Vegan Cacio e Pepe

gluten-free spaghetti ((I

raw cashews (, soaked at least 2 hours)

nutritional yeast

lemon juice

whole black peppercorns

miso paste ((or sea salt))

sea salt

filtered water

Garnish with fresh basil (, cracked pepper & grated macadamia nuts)

Add the cashews into a bowl and cover with hot water. Allow cashews to soak for at least 2 hours.

When ready to make the sauce, place a pot of water to boil on the stove. Once boiling, add the pasta and cook according to the package instructions.

While the pasta is cooking, drain and rinse the cashews. Add them into a blender along with the remaining ingredients. Blend on high until smooth and creamy.

When pasta is done cooking, reserve some of the water, and then draining it. Add the pasta back into the pot along with the sauce and 1 - 2 tablespoons of pasta water. Toss to combine.

Serve immediately and garnish with desired toppings.

https://content.jwplatform.com/videos/YUXEblYb.mp4

How to make Vegan Cacio e Pepe. A healthy version of the classic Italian, this creamy vegan pasta is full of flavor, super peppery and seriously delicious!

Vegan Cacio e Pepe Pasta





This flavorful vegan lasagna is packed with tofu ricotta, spinach, and veggies, and makes a filling meal that will last for days. It’s also an awesome dinner party meal and a comforting dish to bring to a friend who could use some TLC. You can even freeze pre­portioned cooked serv­ings of this lasagna for an easy heat­-and­-enjoy meal.





Vegan Lasagna With Tofu Ricotta

lasagna noodles (standard size, enough for 3 layers)

olive oil

½ of a large yellow onion, diced

mushrooms

spinach

¼ cup of unsweetened, plain soy milk

basil basil leaves

salt

marinara sauce (store-bought or from the recipe

basil leaves,

In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and sauté for about 5 minutes stirring occasionally, until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.

Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.

Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13 ­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.

Bake for 45 minutes. Garnish with the basil leaves (if using).

I pre-ordered the friendly vegan cookbook, and LOVE it. This is now going to be a weekly dinner in our family. We all thought it was the best lasagna we have ever had. My kids are even obsessed with it, and my 6 year old wants to eat it every day. He actually asked for it for breakfast this morning haha. ❤️

Love making this lasagna, it's a regular in my house! Also great for meal prepping and for when guests are staying in town. YUM!

https://www.youtube.com/watch?v=RXt2vDTq0H0

This vegan lasagna recipe is a family favorite and comes from our book, The Friendly Vegan Cookbook! The vegan ricotta cheese is made from tofu and spices, mixed with sautéed onions, garlic, spinach, basil, and mushrooms, and makes for the most delicious pre-ahead meal. You can make a big batch that will feed your family for days! Recipe link below. 

▹ Full Recipe: https://worldofvegan.com/lasagna (printer-friendly)
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Easy Vegan Lasagna With Tofu Ricotta

This vegan spinach lasagna is the ultimate family comfort food dish! We are so pleased with how our all plant-based version of tofu lasagna turned out. Get your baking dish ready and let’s get cooking!

Vegan Lasagna with Spinach

lasagna noodles ((standard size, enough for 3 layers))

½ large yellow onion, diced

zucchini,

garlic (roughly chopped)

(16-ounce) blocks of super-firm tofu (patted dry and

¼ cup of unsweetened, plain soy milk

marinara sauce (store-bought

basil leaves (for garnish (optional))

Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and saute for about 5 minutes, stirring occasionally until slightly softened. Turned off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.

Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.

Preheat the oven to 350 degrees F (176 degrees C).

Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1 ½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1 ½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661527481/ixsdw5s4w.mp4

Vegan lasagna will forever be the ultimate comfort food and this recipe just might be your new favorite recipe to prepare for a weekend dinner. The kids are going to load up their plate with this one!

Vegan Lasagna

Most warming and comforting pasta-and-bean meal of a soup, Instant Pot Pasta e Fagioli recipe should be on rotation in your kitchen. Known also as pasta fazool, this Italian stew-like soup is hearty, budget-friendly, vegetarian and vegan-friendly. Great for making ahead and freezing, too.

Instant Pot Pasta e Fagioli (Pasta &amp; Bean Soup)

yellow onion, finely chopped

carrots,

rib celery, finely chopped (about 1 cup chopped)

garlic,

black pepper

chili flakes

Italian mixed herbs (or dried thyme

red pepper strips (like these) – optional!

cannellini beans

(15 ounces

tomatoes

Tuscan kale (cavolo nero), remove the tough stem first and diced

vegetable stock

water

parsley

Press Saute and allow the Instant Pot to heat up. Add the olive oil, chopped onion, carrot, celery and 1 teaspoon of salt. Cook, stirring a few times, for about 5-6 minutes, until the vegetables have softened. 

Add the garlic, pepper, chilli and herbs and stir through. Press Cancel to stop the Saute process.

Add the pasta, chopped kale, roasted red peppers and most of the beans. Reserve about 1/3 of the beans for later. 

Add the stock and canned tomatoes, stir through. Finally, add the 3 cups of water and stir well, scraping the bottom of the pot. 

Secure the lid and set to Pressure Cook/Manual for 4 minutes on High pressure. Due to the amount of liquid, the IP will take about 12-15 minutes to come to pressure and then the timer will begin.

Once the timer is done, leave undisturbed for 5 minutes and then release the pressure manually.

Open the lid and stir the soup. Scoop about a cup of the stock into a measuring jug or a bowl. Don&#8217;t worry if some of the vegetables or beans end up in the liquid. Add the reserved beans to the broth and puree using a blender or a food processor. This step is optional but adds amazing creaminess and body without using cream, cheese or flour.

Finally, pour in the pureed bean broth into the soup, along with lemon juice and stir through. Taste for salt and pepper and top with parsley. 

Serve with extra parsley on top and grated Parmesan cheese, if using. 

It didn't have quite enough broth for us so I think I'll cut macaroni down to 1 1/4 c next time. I added a little Better than Bullion to amp up the flavor of the broth. I didn't have kale so I added some fresh spinach after it was done. We had it with garlic bread and really enjoyed it!

This easy pasta recipe is perfect for quick dinners but fancy enough to serve to company. You can halve the recipe if cooking for 1 or 2 people, but leftovers are great! The recipe is vegan, and can be made gluten free.

Walnut Parsley Linguine

lb linguine, gluten free

walnuts

parsley,

pasta cooking water, more as needed

salt and pepper

(optional)

Bring a large pot of salted water to...

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until it is 1-2 minutes short of perfectly cooked. Reserve about 1 cup of pasta water then drain the pasta.

Meanwhile, heat a large 12" skillet (or large...

Meanwhile, heat a large 12" skillet (or large pot) over medium low heat. Add the olive oil, walnuts, and thinly sliced garlic. Sauté until toasty and the garlic is a pale golden in places, 3-4 minutes.

Add the parsley and nutritional yeast and stir...

Add the parsley  and nutritional yeast and stir to coat. Cook about 1 minute to toast the nutritional yeast.

Turn the heat to low and add the...

Turn the heat to low and add the cooked pasta along with 1/2 cup of the pasta cooking water. Stir together and let cook 1 minute or until the pasta is perfectly done. Add more pasta water if needed. Season with salt and pepper to taste.

Serve hot, garnished with additional parsley and pass...

Serve hot, garnished with additional parsley and pass vegan parmesan at the table.

A delicious vegan garlic scape pizza topped with Calabrian chiles and vegan Italian sausage.

Garlic Scape Pizza

10 ounces balls of Pizza Dough (homemade or store bought)

tbsp extra virgin olive oil

oregano

1/2-1 tsp red pepper flakes,

tsp salt

garlic scapes (~4.5 oz)

mozzarella

Italian sausage

Calabrian chiles

basil

Turn the oven to 550 ºF, or as...

Turn the oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking steel or baking stone on that rack. You want the oven to saturate with heat for about 1 hour before baking pizza for best results.

At this time also remove the pizza dough...

At this time also remove the pizza dough from the fridge so it can come to room temperature and the gluten can relax.

Make the sauce: in a blender combine a...

Make the sauce: in a blender combine a couple spoonfuls of the tomatoes and their juices with everything else (olive oil, oregano, red pepper flakes, salt) and blend until smooth. Add the rest of the tomatoes and pulse a couple of times.

Cook the garlic scapes: heat a large skillet...

Cook the garlic scapes: heat a large skillet over medium. Add the oil and garlic scapes along with a pinch of salt. Fry until the garlic scapes are a couple shades more vibrant and charred in a few spots. Remove from heat.

Fry the vegan sausage: Leave the skillet on...

Fry the vegan sausage: Leave the skillet on and add a little more oil (if needed). Fry the sausage until it is browned, then remove from heat and slice when it has cooled enough to touch.

When the oven has preheated for about an...

When the oven has preheated for about an hour, prepare your pizzas one at a time. Stretch your dough to around 10-12" diameter and place on a lightly floured pizza peel.

Spread the sauce over the dough then top...

Spread the sauce over the dough then top with vegan mozzarella, vegan sausage, dollops of Calabrian chiles, and about 4 garlic scapes.

Transfer the pizza onto the baking steel or...

Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top. Alternatively, bake on a baking sheet: assemble the pizza straight on the pan and place directly in the oven to bake. Ideally the pan is on a baking stone or steel.

Repeat the pizza assembly and baking with the...

Repeat the pizza assembly and baking with the remaining dough.

Top the pizza with fresh basil, vegan parmesan...

Top the pizza with fresh basil, vegan parmesan (optional), and fresh or dried oregano, and cut into it once it's cooled for a couple of minutes. Best enjoyed while hot!

This delicious vegan pesto leek pizza with coconut bacon and charred corn is the perfect spring and summer pizza!

Pesto Leek Pizza with Coconut Bacon

coconut

tamari

apple cider vinegar

maple syrup

tsp liquid smoke

tsp smoked paprika

pine nuts

garlic

thyme

extra virgin olive oil

juice lemon

10 ounces balls of Pizza Dough

Vegan Mozzarella

Red pepper flakes

Basil

Preheat the oven to 325 ºF. Mix together...

Preheat the oven to 325 ºF. Mix together the tamari, apple cider vinegar, maple syrup, liquid smoke, and smoked paprika. Toss with the coconut flakes, and spread out over a parchment covered baking tray.

Bake for 12-15 minutes, stirring halfway through. Keep...

Bake for 12-15 minutes, stirring halfway through. Keep a close eye on them at the end as they can go from perfectly done to burnt quickly. Remove from oven and they will continue to crisp as they cool. Keep at room temperature until ready to use.

Add the garlic and nuts to a food...

Add the garlic and nuts to a food processor. Pulse to grind into fine crumbs. Add the basil, thyme, and parsley and process to finely chop. Add the salt and drizzle in the olive oil and process to combine and puree as finely as you'd like. Add the lemon juice and pulse to combine. Refrigerate until ready to use.

Prepare the vegetables: heat a skillet over medium...

Prepare the vegetables: heat a skillet over medium high heat. Add a drizzle of oil, then cook the corn, rotating the cob or stirring the kernels infrequently, until they are charred in some spots. Remove from the pan, then add more oil and add the leeks with a pinch of salt. Cook the leeks for 1-3 minutes, stirring just once or twice until they have some charred spots as well. Remove from heat. Cut the corn off the cob.

When the oven is nice and hot, prepare...

When the oven is nice and hot, prepare your pizzas one at a time. Stretch your dough to around 10-12" diameter and place on a lightly floured pizza peel.

Spread the pesto over the dough then top...

Spread the pesto over the dough then top with the charred leeks and charred corn. Add some vegan mozzarella, and some red pepper flakes.

Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top. Alternatively, bake on a baking sheet: assemble the pizza straight on the pan and place directly in the oven to bake.

Top the pizza with coconut bacon and fresh...

Top the pizza with coconut bacon and fresh basil, and cut into it once it's cooled for a couple of minutes. Best enjoyed while hot!

A delicious sheet pan recipe that saves you effort and time and feeds you al week.

Mediterranean Gnocchi

oz gnocchi (shelf-stable, one package)

chickpeas

onion

artichoke hearts (halved)

olive oil oil

yeast

garlic powder

salt and pepper (to taste)

vegan feta (or vegan parmesan)

basil leaves (torn)

balsamic glaze (to drizzle before serving)

Preheat the oven to 400°F and line a large sheet pan with parchment paper.

Spread the gnocchi, beans, red onion, sun-dried tomatoes, and marinated artichokes across the sheet pan. Drizzle with the olive oil, sprinkle with oregano, garlic powder, salt, and pepper, then toss everything together until well coated. Arrange in a single layer.

Roast for 20 to 22 minutes, stirring halfway through, until the gnocchi are golden and crisp on the outside and the vegetables are caramelized.

Remove from the oven and immediately sprinkle with vegan cheese. Allow the residual heat to soften and melt it slightly. Scatter with fresh basil and finish with a drizzle of balsamic glaze before serving warm.

Top 9 vegan italian recipes from across the web

The most viewed vegan italian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Cacio e Pepe

Vegan Lasagna With Tofu Ricotta

Vegan Lasagna with Spinach

Instant Pot Pasta e Fagioli (Pasta ...

Instant Pot Pasta e Fagioli (Pasta ...

Walnut Parsley Linguine

Garlic Scape Pizza

Pesto Leek Pizza with Coconut Bacon

Mediterranean Gnocchi

Top 9 vegan italian recipes from across the web

The most viewed vegan italian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cacio e Pepe

Vegan Lasagna With Tofu Ricotta

Vegan Lasagna with Spinach

Instant Pot Pasta e Fagioli (Pasta ...

Instant Pot Pasta e Fagioli (Pasta ...

Walnut Parsley Linguine

Garlic Scape Pizza

Pesto Leek Pizza with Coconut Bacon

Mediterranean Gnocchi

The most viewed vegan italian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine