Best 30-Minute Vegan Italian Recipes

Italian cuisine is loved around the world for its simplicity, comfort, and rich, home-cooked flavours. These 30-Minute Vegan Italian Recipes bring that warmth to your kitchen — without the long hours in front of the stove.

With a few fresh herbs, ripe tomatoes, and a drizzle of olive oil, you can create easy vegan Italian recipes and plant-based dishes that taste as indulgent as traditional Italian meals.

From hearty soups and creamy pastas to crisp salads and a sweet vegan twist on tiramisu, these recipes capture the spirit of Italy — rustic, vibrant, and full of life.

Whether you’re cooking for family, friends, or a quiet night at home, each of these 30-minute vegan Italian dishes invites you to slow down, savour the moment, and enjoy food that nourishes both heart and soul.

30-Minute Vegan Italian Recipes

1. Tuscan White Bean Soup (Vegan)

This classic Italian soup from our 30-Minute Vegan Italian Recipes collection is hearty, rustic, and full of flavour. White beans, tomatoes, and fresh herbs simmer together to create a comforting bowl that feels like home — nourishing, wholesome, and ready in just 30 minutes.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Avocado oil: 1 tablespoon
• Garlic: 3 cloves, minced
• Yellow onion: 1, diced
• Carrot: 1, chopped
• Celery stalks: 2, chopped
• Tomatoes: 2 medium, diced (or 1 can diced tomatoes)
• White beans (cannellini or navy): 2 cups, cooked and drained
• Vegetable broth: 4 cups
• Rosemary: 1 teaspoon, dried (or 1 tablespoon fresh)
• Thyme: ½ teaspoon, dried
• Celtic sea salt and black pepper: to taste
• Fresh parsley: for garnish

Method

1. Heat avocado oil in a large pot over medium heat. Add garlic, onion, carrot, and celery; sauté for five minutes until softened.
2. Stir in tomatoes, white beans, rosemary, and thyme. Cook for two minutes to let the flavours develop.
3. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for 15 minutes.
4. Season with Celtic sea salt and black pepper. Adjust to taste.
5. Serve hot, topped with fresh parsley and a drizzle of olive oil if desired.

Nutrition Facts (per serving)

• Calories: 240
• Protein: 10g
• Fat: 8g
• Carbohydrates: 30g
• Fibre: 7g
• Sodium: 520mg

Health Benefits

White beans are rich in plant-based protein and fibre, supporting digestion and heart health. They’re also a great source of iron and folate. Tomatoes provide lycopene, a powerful antioxidant known for promoting cell health (learn more about tomato nutrition).

This simple soup combines nourishment and comfort in every spoonful. It’s the kind of meal that warms both the body and soul — a timeless example of Italian simplicity at its best.

Explore more comforting vegan soup recipes inspired by Mediterranean flavours.

2. Caprese Salad with Cashew Mozzarella (Vegan)

Fresh, simple, and bursting with Mediterranean flavour — this Caprese Salad is one of our most-loved 30-Minute Vegan Italian Recipes, a plant-based twist on the Italian classic. Juicy tomatoes, fragrant basil, and creamy homemade cashew mozzarella come together in perfect harmony for a light yet satisfying dish.

Prep time: 15 minutes | Chill time: 15 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Cashews: 1 cup, soaked for 2 hours
• Water: ½ cup (plus more for soaking)
• Lemon juice: 1 tablespoon
• Nutritional yeast: 1 tablespoon
• Garlic: 1 clove, minced
• Celtic sea salt: ½ teaspoon
• Tomatoes: 3 large, sliced
• Fresh basil leaves: 1 cup, whole
• Extra virgin olive oil: 2 tablespoons
• Balsamic glaze: 1 tablespoon (optional drizzle)

Method

1. Blend soaked cashews, water, lemon juice, nutritional yeast, garlic, and Celtic sea salt in a blender until smooth and creamy. Chill for at least 15 minutes to thicken.
2. Arrange tomato slices and basil leaves on a serving platter, alternating them with spoonfuls of cashew mozzarella.
3. Drizzle with olive oil and balsamic glaze if desired. Serve immediately or chill until ready to enjoy.

Nutrition Facts (per serving)

• Calories: 260
• Protein: 7g
• Fat: 20g
• Carbohydrates: 12g
• Fibre: 2g
• Sodium: 280mg

Health Benefits

Cashews provide healthy monounsaturated fats that support heart health, while tomatoes deliver vitamin C and powerful antioxidants like lycopene (learn more about tomato nutrition). Fresh basil offers natural anti-inflammatory compounds and a burst of freshness that elevates this simple salad.

Love fresh flavours? Try our vegan salad recipes that celebrate simplicity and colour.

3. Italian Chickpea Salad (Vegan)

This vibrant Italian chickpea salad combines hearty chickpeas, crisp vegetables, and a zesty Italian dressing for a refreshing, protein-rich meal. It’s perfect for busy days when you want something light yet satisfying — full of colour, crunch, and Mediterranean sunshine.

Prep time: 15 minutes | Total time: 15 minutes | Servings: 4

Ingredients

• Chickpeas: 2 cups, cooked and drained
• Cucumber: 1, diced
• Cherry tomatoes: 1 cup, halved
• Red bell pepper: 1, chopped
• Red onion: ¼ cup, finely diced
• Kalamata olives: ¼ cup, sliced
• Fresh parsley: ¼ cup, chopped
• Extra virgin olive oil: 3 tablespoons
• Red wine vinegar: 2 tablespoons
• Garlic: 1 clove, minced
• Oregano: 1 teaspoon, dried
• Black pepper and Celtic sea salt: to taste

Method

1. Combine chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, olives, and parsley in a large bowl.
2. Whisk together olive oil, red wine vinegar, garlic, oregano, pepper, and Celtic sea salt in a small bowl.
3. Pour the dressing over the salad and toss gently until evenly coated.
4. Let it sit for 10 minutes to allow the flavours to meld, then serve fresh or chilled.

Nutrition Facts (per serving)

• Calories: 280
• Protein: 9g
• Fat: 14g
• Carbohydrates: 28g
• Fibre: 7g
• Sodium: 420mg

Health Benefits

Chickpeas are a fantastic plant-based source of protein and fibre that help support digestion and blood sugar balance (read more about chickpeas’ health benefits). Olive oil provides heart-healthy fats, and fresh vegetables deliver antioxidants and minerals for overall wellness.

Browse other protein-packed vegan meals with chickpeas for energizing meals.

4. Vegan Spaghetti Bolognese

Rich, savoury, and deeply satisfying — this Vegan Spaghetti Bolognese is a reader favourite from our 30-Minute Vegan Italian Recipes, bringing all the classic Italian comfort without meat or dairy. Lentils and vegetables create a hearty texture that pairs perfectly with al dente spaghetti and a touch of fresh basil.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Avocado oil: 1 tablespoon
• Garlic: 3 cloves, minced
• Yellow onion: 1, finely diced
• Carrot: 1, finely chopped
• Celery stalk: 1, finely chopped
• Tomatoes: 3 large, diced (or 1 can crushed tomatoes)
• Tomato paste: 2 tablespoons
• Cooked green or brown lentils: 2 cups
• Vegetable broth: ½ cup
• Dried oregano: 1 teaspoon
• Dried basil: 1 teaspoon
• Celtic sea salt and black pepper: to taste
• Whole grain or gluten-free spaghetti: 12 ounces (about 340 g)
• Fresh basil leaves: for garnish

Method

1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a large pan, heat avocado oil over medium heat. Add garlic, onion, carrot, and celery; sauté for five minutes until tender.
3. Add tomatoes, tomato paste, lentils, broth, oregano, and basil. Stir and bring to a gentle simmer.
4. Cook for 15 minutes until thickened, stirring occasionally. Season with Celtic sea salt and black pepper.
5. Serve over spaghetti and garnish with fresh basil leaves.

Nutrition Facts (per serving)

• Calories: 360
• Protein: 15g
• Fat: 8g
• Carbohydrates: 55g
• Fibre: 10g
• Sodium: 460mg

Health Benefits

Lentils provide protein, iron, and fibre to keep you full and energized. Tomatoes add antioxidants like lycopene, which support heart health (learn more about tomato nutrition). This plant-based version offers the same rich, traditional taste — just lighter and kinder to the planet.

Discover more vegan pasta recipes for quick, satisfying dinners.

5. Creamy Vegan Alfredo

Smooth, rich, and unbelievably creamy — this vegan Alfredo sauce turns simple pasta into pure comfort. Cashews and garlic blend into a luscious sauce that coats each noodle beautifully, bringing classic Italian indulgence to your 30-minute vegan kitchen.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4

Ingredients

• Cashews: 1 cup, soaked for 2 hours
• Water: ¾ cup (plus more for soaking)
• Garlic: 3 cloves, minced
• Nutritional yeast: 2 tablespoons
• Lemon juice: 2 tablespoons
• Avocado oil: 1 tablespoon
• Celtic sea salt: ½ teaspoon
• Black pepper: ¼ teaspoon
• Whole grain or gluten-free fettuccine: 12 ounces (about 340 g)
• Fresh parsley: ¼ cup, chopped (for garnish)

Method

1. Cook pasta according to package directions. Drain and set aside.
2. In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. Heat avocado oil in a large skillet over medium heat. Pour in the sauce and stir gently for five minutes until warm and slightly thickened.
4. Toss the cooked pasta into the sauce until evenly coated. Add more water if needed to reach your desired consistency.
5. Serve immediately, garnished with fresh parsley and a sprinkle of black pepper.

Nutrition Facts (per serving)

• Calories: 390
• Protein: 12g
• Fat: 18g
• Carbohydrates: 44g
• Fibre: 4g
• Sodium: 350mg

Health Benefits

Cashews create a creamy, dairy-free base packed with magnesium, zinc, and healthy fats that support brain and heart function (read more about cashews’ benefits). Nutritional yeast adds a cheesy flavour and provides vitamin B12 for plant-based energy.

Find other vegan Italian dishes made creamy without dairy.

6. Vegan Pesto Pasta

Fragrant basil, garlic, and toasted pine nuts blend into a fresh vegan pesto that transforms a simple bowl of pasta into something truly special. Light, vibrant, and bursting with Mediterranean flavour, it’s a dish that feels indulgent yet wholesome — ready in just 30 minutes.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4

Ingredients

• Fresh basil leaves: 2 cups, packed
• Pine nuts: ¼ cup, toasted
• Garlic: 2 cloves, minced
• Lemon juice: 1 tablespoon
• Nutritional yeast: 3 tablespoons
• Extra virgin olive oil: ¼ cup
• Celtic sea salt: ½ teaspoon
• Black pepper: ¼ teaspoon
• Whole grain or gluten-free pasta: 12 ounces (about 340 g)
• Cherry tomatoes: 1 cup, halved (optional garnish)

Method

1. Cook pasta according to package directions. Drain and set aside, reserving ¼ cup of the cooking water.
2. In a food processor, combine basil, pine nuts, garlic, lemon juice, nutritional yeast, salt, and pepper. Pulse until finely chopped.
3. With the processor running, slowly drizzle in olive oil until the pesto reaches a smooth consistency.
4. Toss the cooked pasta with the pesto, adding a splash of reserved cooking water to help it coat evenly.
5. Top with halved cherry tomatoes and serve immediately.

Nutrition Facts (per serving)

• Calories: 370
• Protein: 10g
• Fat: 19g
• Carbohydrates: 40g
• Fibre: 3g
• Sodium: 370mg

Health Benefits

Basil is rich in antioxidants and has anti-inflammatory properties that support immune health (learn more about basil’s benefits). Pine nuts offer protein and healthy fats, while olive oil contributes heart-protective monounsaturated fats — together creating a balance of freshness and nourishment in every bite.

Explore our vegan recipes with herbs for fresh, herby inspiration.

7. Vegan Mushroom Risotto

Creamy, savoury, and deeply comforting — this Vegan Mushroom Risotto is the perfect way to bring Italian elegance to your 30-minute kitchen. Arborio rice, mushrooms, and a touch of coconut milk create a silky texture without dairy, while herbs add layers of flavour and warmth.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Avocado oil: 1 tablespoon
• Garlic: 3 cloves, minced
• Yellow onion: 1, finely diced
• Arborio rice: 1 cup
• Vegetable broth: 4 cups, warmed
• Mushrooms (cremini or mixed): 2 cups, sliced
• Coconut milk: ½ cup
• White wine (optional): ¼ cup
• Fresh thyme: 1 teaspoon, chopped
• Nutritional yeast: 2 tablespoons
• Celtic sea salt and black pepper: to taste
• Fresh parsley: for garnish

Method

1. Heat avocado oil in a large saucepan over medium heat. Add garlic and onion; sauté until translucent.
2. Add mushrooms and cook for five minutes until softened and fragrant.
3. Stir in Arborio rice and toast for one minute before deglazing with white wine (if using).
4. Add warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
5. When the rice is creamy and tender, stir in coconut milk, nutritional yeast, thyme, and Celtic sea salt. Adjust seasoning as needed.
6. Serve hot, topped with fresh parsley and black pepper.

Nutrition Facts (per serving)

• Calories: 330
• Protein: 9g
• Fat: 12g
• Carbohydrates: 45g
• Fibre: 3g
• Sodium: 420mg

Health Benefits

Mushrooms are rich in antioxidants and compounds that support immune health (discover more about the benefits of mushrooms). Arborio rice provides slow-release energy, while coconut milk adds creaminess and beneficial fats. This risotto is proof that comfort food can be both elegant and wholesome.

You might also enjoy these vegan rice recipes, rich in texture and flavour.

8. Roasted Vegetable Panini (Vegan)

Crisp on the outside, melty on the inside — this Roasted Vegetable Panini is the perfect Italian-inspired lunch. Layered with tender roasted veggies, creamy cashew spread, and fragrant herbs, it’s hearty enough for a main yet light enough for a sunny afternoon meal.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 2

Ingredients

• Whole grain or sourdough bread: 4 slices
• Red bell pepper: 1, sliced
• Zucchini: 1 small, sliced lengthwise
• Eggplant: ½ small, sliced
• Red onion: ½, sliced
• Olive oil: 1 tablespoon
• Celtic sea salt and black pepper: to taste
• Cashews: ½ cup, soaked for 2 hours
• Water: ¼ cup
• Lemon juice: 1 tablespoon
• Garlic: 1 clove, minced
• Nutritional yeast: 1 tablespoon
• Fresh basil leaves: handful

Method

1. Preheat oven to 400°F (200°C). Toss bell pepper, zucchini, eggplant, and red onion with olive oil, salt, and pepper. Roast for 15 minutes until tender.
2. Meanwhile, blend soaked cashews, water, lemon juice, garlic, and nutritional yeast until smooth to make the spread.
3. Spread the cashew mixture onto the bread slices—layer with roasted vegetables and fresh basil leaves.
4. Press the sandwiches in a panini press or skillet for 2–3 minutes per side, until golden and crisp.
5. Serve warm with a small green salad or soup.

Nutrition Facts (per serving)

• Calories: 420
• Protein: 13g
• Fat: 20g
• Carbohydrates: 46g
• Fibre: 6g
• Sodium: 510mg

Health Benefits

Roasted vegetables are rich in antioxidants, vitamins, and fibre that promote energy and overall wellness (learn more about the benefits of roasted vegetables). Cashews add plant-based protein and creaminess without dairy, while basil contributes natural anti-inflammatory properties.

Looking for more easy lunches? Try our vegan jackfruit salad sandwich ideas for busy days.

9. Vegan Margherita Pizza

Simple, classic, and full of Italian charm — this Vegan Margherita Pizza captures the spirit of our 30-Minute Vegan Italian Recipes, blending comfort, freshness, and timeless flavour. It’s everything you love about pizza, made completely plant-based in just 30 minutes.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 2–3

Ingredients

• Whole wheat or gluten-free pizza dough: 1 (about 10–12 inches)
• Tomato sauce: ½ cup (homemade or store-bought)
• Cashews: ½ cup, soaked for 2 hours
• Water: ¼ cup
• Nutritional yeast: 2 tablespoons
• Lemon juice: 1 tablespoon
• Garlic: 1 clove, minced
• Celtic sea salt: ¼ teaspoon
• Olive oil: 1 tablespoon
• Fresh basil leaves: handful
• Tomatoes: 2 medium, sliced

Method

1. Preheat oven to 475°F (245°C). Roll out the dough on a lightly floured surface and transfer to a pizza stone or baking sheet.
2. In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic, and salt. Blend until smooth to create the cashew mozzarella.
3. Spread tomato sauce evenly over the dough. Add spoonfuls of the cashew cheese, tomato slices, and fresh basil leaves.
4. Drizzle with olive oil and bake for 12–15 minutes, or until the crust is golden and crisp.
5. Slice and serve warm, garnished with extra basil if desired.

Nutrition Facts (per serving)

• Calories: 350
• Protein: 10g
• Fat: 16g
• Carbohydrates: 42g
• Fibre: 4g
• Sodium: 440mg

Health Benefits

Tomatoes provide vitamin C and antioxidants like lycopene that support skin and heart health (read more about tomato benefits). Cashew cheese offers healthy fats and minerals while keeping the dish entirely dairy-free. This pizza captures true Italian simplicity — pure ingredients, bold flavour, and a touch of comfort.

Craving more comfort food? Check out our vegan pizza recipes for homemade perfection.

10. Tiramisu Overnight Oats (Vegan)

Creamy, lightly sweet, and infused with the rich flavours of coffee and cocoa, these Tiramisu Overnight Oats are a delicious finale to our 30-Minute Vegan Italian Recipes — dessert for breakfast made simple. They’re healthy, satisfying, and can be prepared the night before — Italian indulgence made simple and nourishing.

Prep time: 10 minutes | Chill time: 4 hours or overnight | Total time: 4 hours 10 minutes | Servings: 2

Ingredients

• Rolled oats: 1 cup
• Plant milk (almond, oat, or soy): 1½ cups
• Maple syrup: 2 tablespoons
• Instant coffee: 1 teaspoon (or 2 tablespoons brewed espresso, cooled)
• Cacao powder: 1 tablespoon
• Chia seeds: 1 tablespoon
• Vanilla extract: 1 teaspoon
• Coconut yogurt: ½ cup (for layering)
• Dark chocolate shavings: 1 tablespoon (optional garnish)

Method

1. In a bowl, whisk together plant milk, maple syrup, coffee, cacao powder, chia seeds, and vanilla extract until smooth.
2. Add rolled oats and stir to combine. Divide the mixture into two jars or bowls and refrigerate for at least 4 hours, or overnight.
3. Before serving, layer the oats with coconut yogurt to create a “cream” effect like tiramisu.
4. Dust with cacao powder and top with dark chocolate shavings if desired.

Nutrition Facts (per serving)

• Calories: 310
• Protein: 8g
• Fat: 9g
• Carbohydrates: 46g
• Fibre: 6g
• Sodium: 130mg

Health Benefits

Oats are rich in soluble fibre and help support heart health and digestion (discover the benefits of oats). Cacao provides antioxidants and a gentle energy boost, while chia seeds add omega-3s and plant-based protein. Together, they create a dessert-style breakfast that’s nourishing, creamy, and naturally energizing.

End your day with more vegan dessert recipes that are wholesome and indulgent.

Bringing Italy to Your Vegan Kitchen

Cooking Italian food at home doesn’t have to be complicated — it can be a gentle, joyful ritual. These 30-Minute Vegan Italian Recipes show how delicious plant-based meals can be when you start with simple ingredients and a little creativity.

From creamy pastas and vibrant salads to wholesome soups and sweet treats, each recipe celebrates the heart of healthy vegan Italian food — balance, freshness, and comfort.

Every meal is a chance to slow down, breathe in the aroma of herbs and garlic, and share food made with love.

Plant-based eating is about more than what’s on the plate; it’s a way of living with kindness, mindfulness, and gratitude for nature’s abundance.

I trust you enjoyed this article on the Best 30-Minute Vegan Italian Recipes. Please stay tuned for more plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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