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!
A traditional dish found in Southern Germany, Austria and Switzerland. Usually with a lot of cheese. Here in a vegan version.
And to make it a bit healthier and a wholesome meal – pimped with fresh broccoli.
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.
The salad is super easy to make and will last two additional days in the fridge. My recommendation is – prepare loads of it and take it with you to school, work, uni, picnic, party… It is the perfect packed lunch.