The vegan version of the Italian long-running favourite vitello tonnato.
Healthier – but not the least less yummy.
If you don’t like celery – still try it out. I hate celery usually but prepared like this in the Italian way it is very delicious and I love it!
If you are looking for a soy free Bolognese alternative – lentils and mushrooms work very well. It is not like the authentic “al ragu”, but it taste very delicious and is healthy at the same time.
A great pasta dish for adults and children alike.
This recipe is extremely close in taste to the traditional version in an Italian restaurant. I had several meat eaters over and they never guessed it was a vegan option.
It is made with shop bought vegan minced meat. Make sure you buy a good one for this, one you really like. I buy the frozen one from Waitrose (UK).
Very cheesy yet vegan – this aubergine lasagne.
Make sure you don’t skip the preparation for the aubergine. It is worth the effort, the aubergine will loose all bitterness and becomes tender instead of shoe sole like.
Lasagne tastes best the second day. So it is a great recipe to prepare in advance and to reheat it.
Cavolo Nero is a variety of kale which is often used in the Italian cuisine, especially in Umbria and Toscana.
In this recipe we use spaghetti with Cavolo Nero to make it perfectly Italian. The green of the cavolo and the red of the tomatoes, the white of the pasta… yes, those are the Italian colours!
Home made pizza is the best comfort food ever. There is nothing better than a slice of pizza in front of the TV on a night in.
This version is spicy and substitutes the cheese with a vegan version of feta cheese.
The combination of spinach, red onions, feta and black olives is very Mediterranean…
If you are tired of the classic pasta lasagne, this might bring a little variety on your meal plan.
Potatoes with zucchini and mushrooms, layered in vegan sour cream sauce with cashews, topped with vegan cheesy sauce and roasted pine nuts. Very Italian without being a traditional lasagne.
The vegan option of the famous Swedish “Köttbullar” – here served with a mushroom pasta sauce and tagliatelle.
The vegan balls are made with mushrooms, lentils, onions and oats. They are easy to prepare and also taste good as a snack without any sauce.
If you struggle to find a yummy white pasta sauce which is vegan – try this one full of healthy garlic and Mediterranean ingredients.
Creamy yet non-dairy. And very tasty.
Nice with all sorts of pasta – it this case we have taken short pasta called penne. But will go very well also with long pasta like spaghetti or linguine.
If you like greens – this is the dish for you. Avocado-Spinach Pesto Pasta, topped with mushrooms and pine nuts. The Italian lust of eating. A spectacle for eye and tongue.
It’ll boost your energy as healthy as it is.
The young spinach is the secret to the seductive green colour of the pesto.