Vegetarian Vegan Italian Recipes | Vegetarian Times Skip to main content

Vegan Italian

Chowder Primavera

Chowder Primavera

Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.

Italian White Bean and Kale Soup

Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal. To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.

Pine Nut Agrodolce

Pine Nut Agrodolce with Quinoa and Zucchini

This nutty, chutney-like sauce is used to flavor a simple combination of quinoa and zucchini. The sauce could also be spooned over ricotta to make a dip for pita, used as a sandwich spread, drizzled over a baked potato, or tossed with sautéed tofu cubes.

Roasted Tomato Crostini

Roasted Tomato Crostini

If you don’t have time to assemble 
these crostini before guests arrive, 
simply mound the topping in a bowl 
set on a platter, and surround the bowl with toasted baguette slices. If you're planning ahead, you can roast the tomatoes, prepare the bean topping, and toast the bread slices up to two days in advance.

Fennel and Tomato  Soup

Fennel and Tomato Soup

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.

Warm Farro Pilaf with Dried Cranberries

Warm Farro Pilaf with Dried Cranberries

An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made. The farro in this recipe can be made a few days ahead or even frozen.