20 Best-Ever Vegan Italian Recipes

By Megan Edwards,

Is there anything more scrumptious than a homemade Italian feast? Whether you’re trying to impress a special someone or hosting a gaggle of guests, these mouthwatering meals are vegan, oil-free, and undeniably delizioso. Our roundup of healthy vegan Italian recipes features creamy whole grain risottos, veggie-loaded lasagnas, scrumptious soups, and plenty of other unique produce-packed dishes that will elevate a casual evening at home into an Italian trattoria. Break out the checkered tablecloth, throw on some Dean Martin tunes, and get ready to dig into your new favorite dinner when you whip up one of these tasty vegan Italian recipes.

Potato Gnocchi with Mushrooms and Greens in a white bowl with a metal fork

Vegan Potato Gnocchi with Mushrooms and Greens

One bite and you’ll be in heaven with these pillow-soft potato gnocchi. Savory sautéed mushrooms and greens pair perfectly with the delicate dumplings to create a hearty meal that will satisfy the pickiest eater. The tangy tahini-parsley sauce is a tasty alternative to pesto and delivers a little bit of heat thanks to crushed red pepper. Apart from the incredible flavors of this dish, making homemade pasta of any sort is always a wonderfully thoughtful gesture.
air-fryer eggplant parmezzan - breaded and fried slices of eggplant atop a spaghetti dish with marinara sauce

Air-Fryer Eggplant Parmezzan with Pasta

For this show-stopping dish, tender eggplant rounds are breaded and cooked in an air fryer to get a delicious crunch without oil. The crispy medallions are served on a bed of saucy noodles and topped with fresh basil for a visually stunning finish. Our favorite part of this recipe is the simplicity of doctoring up a jar of store bought marinara sauce with a few extra ingredients to make it a restaurant-worthy meal.
Big plate of vegan spaghetti with vegan meatballs and red sauce served in gray-blue bowl and table

Vegan Spaghetti Marinara with Lentil Balls

Feel free to go full Lady and The Tramp with this classic Italian dish that’s been veganized for your date night delight. While we all love a heaping bowl of saucy spaghetti, the real stars of this recipe are the homemade lentil balls that are bursting with fresh Italian flavors. Umami-rich mushrooms, cheesy nutritional yeast, and bold oregano all add star power to the vegan meatballs that are bound to get rave reviews from whoever you’re trying to impress.

Sweet Potato Lasagna

This decadent plant-based lasagna will make you fall in love at first bite. Each forkful delivers layers of hearty whole wheat noodles, garlicky greens and mushrooms, an herb-infused tomato sauce, and a creamy cashew cheese that will leave you licking the plate. Mashed sweet potatoes add extra substance and a velvety texture to this classic casserole, which will inspire even the most staunch carnivore to ask for seconds.
Vegan White Bean Fettuccine Alfredo with Peas and Sun-Dried Tomatoes

White Bean Fettuccine Alfredo with Peas and Sun-Dried Tomatoes

This creamy, dreamy pasta is totally dairy-free and packed full of luscious flavors you’ll adore. Cannellini beans are the secret ingredient to a smooth alfredo sauce while nutritional yeast adds a cheesy punch. Crisp snap peas and tangy sun-dried tomatoes add textural intrigue to the saucy whole wheat noodles. The best part? This vegan Italian recipe comes together in just 15 minutes so you can produce a top-notch meal even when you’re short on time.
A hearty, colorful bowl of polenta and mashed sweet potato topped with blistered cherry tomatoes and juicy cremini mushrooms, with a dish of pine nuts on the side

Polenta and Sweet Potato Mash with Mushroom Sauce

Polenta is a staple of Italian cooking, and in this comforting recipe we’ve upped the wow factor by combining it with creamy mashed sweet potatoes and tender greens. Saucy mushrooms and cherry tomatoes are spooned over the polenta base and then topped with a sprinkling of crunchy pine nuts. Add a crack of black pepper to complete the dish, and get ready to dig into a scrumptious meal that highlights the power of plants.
a bowl of minestrone with a thick broth, kale leaves, and chopped potatoes and white beans visible in soup

Vegan Minestrone Soup with Potatoes and Kale

Cozy up to a brothy bowl of minestrone soup that’s packed full of hearty potatoes, creamy cannellini beans, and fresh kale. The savory broth is enhanced with umami-rich mushrooms and oregano so each slurp is brimming with rich flavors. Serve it with a side of crusty bread to sop up the extra broth—trust us, it’s a key component to this mouthwatering meal.
Zucchini Rollatini with Quinoa and Chickpeas in a cast iron skillet

Zucchini Rollatini with Quinoa and Chickpeas

Just as delicious as it is visually stunning, this eye-catching zucchini rollatini recipe is a show-stopping dish perfect for setting the mood. Thin ribbons of zucchini are stuffed with a savory vegan spinach ricotta, rolled into bite-sized pinwheels, and smothered in spicy marinara sauce. You’ll love how all the classic flavors of Italian comfort food are packaged in a fun new way to keep things fresh. Top with fresh herbs for extra flair, and watch how quickly this dish is gobbled up.
Butternut squash risotto in a pot with balsamic glaze in a cup to the side

Butternut Squash Risotto

Does “eating vegan risotto” count as a love language? We sure think so! There’s nothing more satisfying than a warm, veggie-packed bowl of creamy rice. This version features roasted butternut squash and red onions, which get delightfully sweet and tender before being stirred into the rice. Fresh parsley and sage infuse the dish with fresh aromatics so each bite tastes like a farm-to-table meal.
Kale Arrabbiata-Stuffed Spaghetti Squash with a metal fork on a white marble counter

Kale Arrabbiata-Stuffed Spaghetti Squash

Looking for an impressive meal that doesn’t require a ton of cleanup? These succulent spaghetti squash boats are naturally self-contained, so you don’t have to wash any bowls once you’re done. The thin squash strands are a tasty substitute for pasta and the saucy chickpea-kale stuffing delivers satisfying heft. Using store bought marinara saves on time as well so you can have this luscious meal ready to go in under an hour.
Individual grilled pesto pizzas on a white cloth with a pizza cutter tool

Individual Grilled Pesto Pizzas

While you might not typically consider pizza to be fine dining, these pesto flatbreads are so over-the-top tasty that you’ll want to make them for all your special occasions. Homemade whole wheat pizza dough gets deliciously crispy on the outside but stays soft on the inside to deliver the perfect bready bite. A generous slather of hummus and pesto makes a great base for roasted veggies, while a sprinkling of crushed red pepper adds a kick of heat. Feel free to get creative and use whatever produce you have on hand.
Vegan lasagna verde -- asparagus tops strips of whole wheat lasagna noodles

Lasagna Verde

Go green on your next date night! Cheesy, creamy, and chock-full of fresh produce, this green lasagna is everything you want for a romantic meal. Swiss chard, peas, and mushrooms are sandwiched between the noodles and coated in a gooey cashew-based alfredo sauce. Spears of tender asparagus decorate the top layer but you can also incorporate them into the filling. One happy reader raves, “This one’s a keeper!”
King Oyster Vegan Cioppino in a gray bowl with a metal spoon

King Oyster Vegan Cioppino

Our take on this Italian-American dish swaps the seafood for king oyster mushrooms so you still get that meaty texture all good cioppinos should have. The other essential element? A killer broth. This recipe infuses standard veggie stock with licorice-like fennel, white wine, bright lemon juice, and lots of aromatic herbs so each bite is bursting with flavor. Chickpeas add extra substance, while cherry tomatoes subtly flavor everything with their sweet juices. Are you salivating yet?
creamy vegan risotto with mushrooms, carrots, and peas, in a white bowl on a red plate

Lots-of-Vegetables Risotto

You’ll be dreaming of this decadent risotto long after the last bite. Mushrooms, peas, carrots, and cauliflower join forces to create a tasty medley of veggies that adds depth to the creamy rice. And while most risotto recipes require extensive stirring, our version simply simmers the rice and veggie stock until all the liquid is absorbed and then brings in plant-based milk to create the saucy texture you know and love. Perfect for using up all the straggler veggies in your fridge, this vegan Italian recipe is bound to impress the whole family.
Mini Tuscan Bean Vegan Pot Pies in a white ceramic dish with a metal spoon

Mini Tuscan Vegan Pot Pies

Apart from being totally drool-worthy, these adorable pot pies come in individual ramekins, which makes mealtime feel extra special. Great Northern beans pack the veggie pies with a nutrient-dense filling that’s seasoned to perfection with fresh Italian herbs. Trumpet mushrooms add savory depth while a splash of red wine vinegar brings tangy brightness to the hearty mixture. Don’t skip the homemade pastry: The whole wheat flour adds a yummy nuttiness you just can’t get from store-bought dough.
Kale and Sweet Potato–Stuffed Vegan Ravioli on gray ceramic plates topped with marinara sauce and fresh basil

Kale and Sweet Potato–Stuffed Vegan Ravioli

It’s time to channel your inner Julia Child and whip up a batch of these delectable vegan ravioli. Each pasta parcel is stuffed with a cheesy, garlicky mixture of sweet potato and kale that could easily be substituted with butternut squash and spinach if you prefer. Creating the whole wheat pasta dough from scratch takes a little extra effort than boiling store bought noodles, but why not surprise yourself with a tasty new skill?
Creamy Avocado Kale Pasta in a white bowl on wooden table next to a small bowl of paprika

Creamy Avocado-Kale Pasta

This vibrant dish is just as much a feast for the eyes as it is for the palate. The luscious kale sauce gets its creamy texture from blended avocado and bright flavor from a squeeze of lemon juice, ensuring each noodle is coated in zesty green goodness. Juicy cherry tomatoes and crisp asparagus spears lend their tasty flavors to the mix while fresh dill infuses everything with herbal pizzazz. One happy reader says, “Wow, this was delicious. Couldn’t stop eating it!”
vegan spinach lasagna recipe from Forks Over Knives. Yum!

Spinach Lasagna

Make this lasagna once and you’ll immediately understand why it’s one of the most beloved FOK recipes of all time. Layers of herb-infused tofu ricotta, tender noodles, tangy marinara sauce, and succulent spinach produce a delicious end result that even your Italian nonna would approve of. All the different elements meld together in the oven and get delightfully gooey just like a classic restaurant-style lasagna. Top each slice with fresh herbs or vegan parmesan cheese for a truly decadent dining experience.
Tuscan Panzanella with Sun-Dried Tomato Vinaigrette on a white platter being held in a woman's arms

Tuscan Panzanella with Sun-Dried Tomato Vinaigrette

If you’re craving a vegan Italian meal that’s on the lighter side, this bread salad is the perfect dish. Crispy cubes of whole grain bread are mixed with a jumble of fresh veggies and crunchy romaine leaves to bring a Mediterranean flavor profile to your dinner table. But the real star of the show is the sun-dried tomato vinaigrette, which delivers a tantalizing creaminess thanks to blended pine nuts. Enjoy on its own for a light meal or serve alongside a wholesome soup for a heartier feast.
vegan Lentil Minestrone

Lentil Minestrone

Maximize the amore at meal time with this memorable minestrone soup. Pick your favorite pasta shape and toss it in a pot with carrots, celery, zucchini, and tomatoes to concoct a delicious stew that tastes like it’s straight from the garden. Lentils add heft to keep you satiated while kale offers extra fiber for a well-rounded meal. Feel free to improvise if you have other pantry staples on hand that you’re trying to use up! A happy FOK reader writes, “This is my favorite soup recipe!”

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About the Author

Headshot of Megan Edwards

About the Author

Megan Edwards

Megan Edwards is a staff writer and content producer for Forks Over Knives. She is also a certified RYT-500 yoga teacher who is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.
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