Top 5 Healthy Vegan Italian Recipes

Delicious vegan Italian recipes are a great substitute for classic Italian recipes. Italian cuisine is renowned for its delicious flavors around the world, and many families love hosting Italian feasts at their homes.

Fresh, premium ingredients are a key component of Italian cooking, and vegan recipes aim to substitute plant-based ingredients for animal products while preserving the dish’s distinctive flavors and textures.

I’ll share a few plant-based, easy-to-make vegan Italian recipes on this blog.

Vegan Spaghetti Aglio e Olio- A Classical Vegan Italian Recipes

It is one of the classical Vegan Italian Recipes which showcases the beauty of its simplicity. It’s a very simple dish that can be prepared within 20 minutes.

veg spaghetti aglio e olio is a classical vegan italian recipes


  • 8 ounces (about 225g) whole wheat or gluten-free spaghetti
  • 1/3 cup olive oil
  • 4 cloves garlic, minced.
  • ½ teaspoon red pepper flakes (adjust to taste)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: Squeeze of lemon juice


  1. Cook the Spaghetti:
    • Cook the spaghetti according to the package instructions until al dente.
    • Reserve a cup of pasta cooking water before draining.
  2. Sauté the Garlic:
    • While the spaghetti is cooking, heat olive oil in a large pan over medium heat.
    • Add minced garlic and sauté until it becomes golden brown. Be careful not to burn the garlic.
  3. Add Red Pepper Flakes:
    • Sprinkle red pepper flakes into the pan with the sautéed garlic. Adjust the amount based on your spice preference.
  4. Combine Spaghetti and Garlic Oil:
    • Once the spaghetti is cooked, add it directly to the pan with the garlic oil. Toss the spaghetti to coat it evenly with the garlic-infused oil.
  5. Adjust Seasonings:
    • Season with salt and freshly ground black pepper to taste. If needed, you can also add a bit of the reserved pasta cooking water to achieve the desired consistency.
  6. Garnish and Serve:
    • Garnish the dish with chopped fresh parsley for color and freshness.
    • Optionally, squeeze some lemon juice over the spaghetti for a hint of citrus flavor.

Vegan Margherita Pizza

It is one of the most preferred Vegan Italian Recipes because it has low saturated fats as compared to traditional pizzas. This recipe can be prepared within 70-80mins. Can be enjoyed with chilled mocktails.

Vegan Margherita pizza


  • Pizza dough (store-bought or homemade)
  • 1/2 cup tomato sauce (homemade or store-bought)
  • 1-2 medium-sized tomatoes, thinly sliced
  • 1 cup vegan mozzarella cheese, shredded
  • Fresh basil leaves
  • Olive oil
  • Salt and pepper to taste


  1. Preheat the Oven:
    • Preheat your oven according to the pizza dough instructions or at around 450°F (230°C).
  2. Roll Out the Dough:
    • Roll out the pizza dough on a floured surface to your desired thickness.
  3. Assemble the Pizza:
    • Place the rolled-out dough on a pizza stone or a baking sheet.
    • Spread a layer of tomato sauce evenly over the dough, leaving a small border around the edges.
    • Sprinkle the vegan mozzarella cheese evenly over the sauce.
    • Arrange the sliced tomatoes on top of the cheese.
  4. Bake the Pizza:
    • Bake in the preheated oven until the crust is golden and the cheese is melted and bubbly. This typically takes about 12-15 minutes, but the time may vary, so keep an eye on it.
  5. Add Fresh Basil and Season:
    • Once out of the oven, sprinkle fresh basil leaves over the hot pizza.
    • Drizzle a bit of olive oil over the top.
    • Season with salt and pepper to taste.

Pesto Zoodles

If you are searching for fresh vegan Italian recipes packed with nutrients, this is the best choice. And the best part is it can be easily prepared in 25 minutes.

Pepto Zoodles - one of the vegan italian recipe


  • 4 medium-sized zucchinis
  • 1 cup fresh basil leaves, packed
  • 1/3 cup pine nuts
  • 2 cloves garlic, peeled
  • 1/2 cup nutritional yeast
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • Optional: Squeeze of lemon juice
  • Optional: Cherry tomatoes for garnish


  1. Prepare Zoodles:
    • Use a spiralizer to turn the zucchini into zoodles (zucchini noodles). If you don’t have a spiralizer, you can use a vegetable peeler to create wide zucchini ribbons.
  2. Make Pesto Sauce:
    • In a food processor, combine basil, pine nuts, garlic, and nutritional yeast.
    • Pulse until the ingredients are finely chopped.
  3. Add Olive Oil:
    • With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth and creamy pesto sauce.
  4. Season:
    • Season the pesto with salt and pepper to taste. If desired, add a squeeze of lemon juice for a hint of brightness.
  5. Toss Zoodles with Pesto:
    • In a large bowl, toss the zoodles with the prepared pesto sauce until the zoodles are evenly coated.
  6. Optional Garnish:
    • Garnish with cherry tomatoes or any additional toppings you prefer.
  7. Serve:
    • Serve the Pesto Zoodles immediately, either at room temperature or slightly warmed. The heat from the zoodles will help the pesto sauce adhere to them.
  8. Optional Additions:
    • For added protein, consider tossing in some cooked chickpeas, grilled tofu, or vegan meat alternatives.
    • Sprinkle additional nutritional yeast or vegan Parmesan on top for extra flavor.

Minestrone Soup

You may make this soup with a broad range of beans, veggies, and pasta combinations. One of the most adaptable vegan Italian recipes is this one, which you can make with whatever kind of vegetable you like, in any season. This dish requires roughly 70–80 minutes longer than others, but the outcome will be fantastic, I promise.

Minestrone soup


  • 2 tablespoons olive oil
  • 1 onion, diced.
  • 2 carrots peeled and diced.
  • 2 celery stalks, diced.
  • 3 cloves garlic, minced.
  • 1 zucchini, diced.
  • 1 cup green beans, chopped.
  • 1 can (14 oz) diced tomatoes.
  • 1 can (14 oz) kidney beans drained and rinsed.
  • 1 can (14 oz) cannellini beans drained and rinsed.
  • 1/2 cup small pasta (e.g., elbow or small shells)
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups chopped spinach or kale.
  • 1/4 cup fresh parsley, chopped.
  • Vegan Parmesan cheese for serving (optional)


  1. Sauté Aromatics:
    • In a large pot, heat olive oil over medium heat. Add diced onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add Zucchini and Green Beans:
    • Add diced zucchini and chopped green beans to the pot. Sauté for an additional 3-5 minutes.
  3. Add Tomatoes and Beans:
    • Pour in diced tomatoes, kidney beans, and cannellini beans (both drained and rinsed). Stir well.
  4. Include Pasta and Broth:
    • Add the small pasta to the pot, followed by vegetable broth, dried oregano, dried thyme, bay leaf, salt, and pepper. Bring the soup to a boil.
  5. Simmer:
    • Reduce the heat to low and let the soup simmer for about 15-20 minutes or until the pasta and vegetables are tender.
  6. Add Leafy Greens and Parsley:
    • Stir in the chopped spinach or kale and fresh parsley. Cook for an additional 2-3 minutes until the greens are wilted.
  7. Adjust Seasoning:
    • Taste the soup and adjust the seasoning, adding more salt and pepper if needed. Remove the bay leaf.
  8. Serve:
    • Ladle the Minestrone Soup into bowls. Optionally, top each serving with vegan Parmesan cheese.

Vegan Caprese Salad

Most of us like to have salads on different occasions but if you want to try an Italian one then this is one of the easy-to-prepare vegan Italian recipes that can be prepared in 15 minutes.

Vegan Caprese salad


  • 4 large tomatoes, sliced.
  • 1 pound (about 450g) vegan mozzarella cheese, sliced.
  • Fresh basil leaves
  • Extra-virgin olive oil
  • Balsamic glaze
  • Salt and pepper to taste


  1. Slice Tomatoes and Vegan Mozzarella:
    • Wash and slice the tomatoes into rounds. Similarly, slice the vegan mozzarella cheese.
  2. Assemble the Salad:
    • Arrange the tomato and vegan mozzarella slices alternately on a serving platter or individual plates.
  3. Layer with Basil:
    • Place fresh basil leaves between the tomato and vegan mozzarella slices, creating a layered effect.
  4. Drizzle with Olive Oil:
    • Drizzle extra-virgin olive oil over the salad for added richness and flavor.
  5. Balsamic Glaze:
    • Generously drizzle balsamic glaze over the salad. The sweet and tangy glaze complements the tomatoes and mozzarella.
  6. Season with Salt and Pepper:
    • Season the salad with salt and pepper to taste. This enhances the Flavors and adds a Savory element.
  7. Serve Fresh:
    • Serve the Vegan Caprese Salad immediately, allowing the freshness of the ingredients to shine.

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