35+ Delicious Holiday Vegan Italian Recipes to Celebrate the Season

The holiday season is a time for celebration, good food, and coming together with loved ones to create lasting memories.

Whether you’re hosting a holiday dinner, attending a festive gathering, or simply looking for new plant-based recipes to enjoy at home, vegan Italian cuisine offers a treasure trove of flavors that are perfect for this special time of year.

From creamy risottos and hearty stews to decadent desserts like tiramisu and cannoli, Italian cuisine has a rich variety of dishes that are easy to make and absolutely irresistible.

If you’re looking to create a memorable holiday spread with a vegan twist, this collection of 35+ holiday vegan Italian recipes is just what you need to bring warmth, comfort, and festive cheer to your table.

In this blog post, we’ll explore a diverse range of vegan Italian recipes that are perfect for any occasion—whether it’s a cozy dinner for two or a large holiday feast.

These dishes are not only vegan-friendly but also packed with fresh, wholesome ingredients that will impress even the most discerning guests.

So, roll up your sleeves, grab your apron, and let’s dive into these mouthwatering Italian-inspired dishes that will make your holidays even more special.

35+ Delicious Holiday Vegan Italian Recipes to Celebrate the Season

As you prepare for the holiday season, these 35+ holiday vegan Italian recipes will give you all the inspiration you need to create an unforgettable meal.

Whether you’re new to vegan cooking or a seasoned pro, these dishes offer something for everyone, from savory mains to delightful desserts.

The best part? They are all packed with the fresh, vibrant flavors of Italy, making it easy to enjoy a plant-based holiday meal that feels both indulgent and nourishing.

This collection of recipes proves that holiday meals don’t have to be heavy or difficult to prepare.

With just a few simple ingredients and a little creativity, you can recreate some of Italy’s most beloved dishes in a way that everyone can enjoy.

So gather your ingredients, share these recipes with family and friends, and celebrate the holidays with delicious, heartwarming vegan Italian meals that will leave everyone asking for seconds.

Vegan Mushroom Risotto

Creamy and satisfying, this Vegan Mushroom Risotto is perfect for holiday dinners. The earthy flavors of mushrooms combined with creamy arborio rice create a comforting dish that feels indulgent but is entirely plant-based. A hint of white wine and fresh herbs elevates the taste, making it a favorite among vegans and non-vegans alike.

Ingredients:

• 2 cups arborio rice
• 1 lb mushrooms (shiitake, cremini, or a mix), sliced
• 4 cups vegetable broth
• 1 cup dry white wine
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp vegan butter (optional)
• 2 tbsp nutritional yeast
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. In a large skillet, heat 1 tablespoon of olive oil and sauté the mushrooms until golden brown. Remove from the pan and set aside.
3. Add the remaining olive oil to the skillet and sauté the onion and garlic until translucent.
4. Add the arborio rice and toast for 2-3 minutes, stirring constantly.
5. Pour in the white wine, stirring until it’s mostly absorbed.
6. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
7. Once the rice is creamy and tender, stir in the mushrooms, nutritional yeast, vegan butter, and parsley. Season with salt and pepper.
8. Serve hot, garnished with extra parsley if desired.

This risotto is an ideal centerpiece for any festive table. Its rich and complex flavors make it an instant hit, while its creamy texture offers the ultimate comfort. Whether paired with a crisp salad or enjoyed on its own, this dish will leave everyone asking for seconds.

Stuffed Bell Peppers with Lentil Filling

These colorful stuffed bell peppers are a feast for the eyes and the palate. Filled with a hearty mixture of lentils, tomatoes, and aromatic spices, they’re a wholesome dish that brings warmth to your holiday spread. The combination of textures and flavors ensures a satisfying meal that’s both nourishing and festive.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked lentils
• 1 cup cooked quinoa or rice
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the peppers with olive oil and place them in a baking dish.
3. In a skillet, heat olive oil and sauté the onion and garlic until fragrant.
4. Add the cooked lentils, quinoa or rice, diced tomatoes, tomato paste, smoked paprika, and oregano. Cook for 5-7 minutes, stirring occasionally. Season with salt and pepper.
5. Stuff each bell pepper with the lentil mixture and cover with the pepper tops.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
7. Garnish with fresh basil or parsley before serving.

These stuffed peppers are not only delicious but also highly versatile. Their vibrant colors and robust flavors make them an ideal addition to any holiday gathering, leaving your guests feeling satisfied and delighted.

Vegan Tiramisu

This Vegan Tiramisu brings an elegant Italian dessert to your holiday celebrations. Layers of coffee-soaked biscuits and creamy cashew mascarpone create a luxurious treat that’s surprisingly easy to make. With its rich coffee flavor and velvety texture, this dessert is sure to impress even the most discerning palates.

Ingredients:

• 1 1/2 cups strong brewed coffee (cooled)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 package vegan ladyfingers or sponge cake
• 2 cups raw cashews (soaked overnight and drained)
• 1/2 cup coconut cream
• 1/4 cup powdered sugar
• 2 tbsp almond milk
• 1 tbsp cocoa powder for dusting

Instructions:

1. Blend soaked cashews, coconut cream, powdered sugar, almond milk, and vanilla extract until smooth to create the vegan mascarpone.
2. Dip each ladyfinger into the coffee mixture and layer them in a rectangular dish.
3. Spread a layer of the cashew mascarpone over the soaked ladyfingers.
4. Repeat the layers, finishing with a mascarpone layer on top.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Before serving, dust the top with cocoa powder.

This Vegan Tiramisu is the perfect conclusion to any holiday meal. Its creamy, coffee-infused layers offer a delightful balance of sweetness and richness. Best of all, it’s entirely plant-based, so everyone at the table can indulge guilt-free.

Vegan Butternut Squash Soup

This velvety Vegan Butternut Squash Soup is a perfect holiday starter. The natural sweetness of butternut squash combined with a hint of garlic, ginger, and a touch of coconut milk creates a rich, smooth, and comforting soup. It’s warm, nourishing, and full of flavor—ideal for cozy holiday gatherings.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh cilantro or thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and lightly browned.
2. In a large pot, heat olive oil over medium heat and sauté the onion, garlic, and grated ginger until the onion becomes translucent.
3. Add the roasted squash, vegetable broth, and cinnamon. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Using an immersion blender or regular blender, blend the soup until smooth and creamy.
5. Stir in the coconut milk and adjust seasoning with salt and pepper.
6. Serve garnished with fresh cilantro or thyme.

This Vegan Butternut Squash Soup is a crowd-pleaser that will leave everyone feeling satisfied. The rich, creamy texture and combination of warming spices create the perfect balance of flavors, making it a great addition to your holiday table.

Vegan Panzanella Salad

The Vegan Panzanella Salad is a vibrant, hearty dish packed with flavors and textures. A traditional Italian bread salad made without any dairy, this version is perfect for the holidays with the combination of ripe tomatoes, crispy bread, and fresh basil. It’s light, refreshing, and filling—an excellent side dish or main course for any festive gathering.

Ingredients:

• 4 cups cubed stale bread (preferably sourdough or Italian)
• 2 large ripe tomatoes, diced
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bread cubes on a baking sheet and toast in the oven for 10-12 minutes, or until golden brown and crispy.
2. In a large bowl, combine the diced tomatoes, cucumber, red onion, and fresh basil.
3. Add the toasted bread cubes to the bowl.
4. In a small bowl, whisk together the olive oil, red wine vinegar, balsamic vinegar, oregano, salt, and pepper. Pour the dressing over the bread and vegetables, tossing to combine.
5. Let the salad sit for 15-20 minutes to allow the bread to soak up the flavors and soften slightly.
6. Serve at room temperature, garnished with extra basil if desired.

The Vegan Panzanella Salad is perfect for showcasing fresh, seasonal produce. Its mix of crunchy bread, juicy tomatoes, and tangy dressing makes it a delightful and refreshing dish that will brighten up any holiday meal.

Vegan Lasagna

This Vegan Lasagna is a holiday showstopper that combines layers of creamy ricotta-style tofu, savory tomato sauce, and hearty vegetables, all between layers of perfectly cooked pasta. It’s a dish that’s as satisfying and rich as traditional lasagna but completely plant-based. Perfect for feeding a crowd during the holidays!

Ingredients:

• 12 lasagna noodles (use gluten-free if preferred)
• 2 cups spinach, chopped
• 2 cups mushrooms, sliced
• 1 zucchini, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups marinara sauce
• 1 block firm tofu, drained
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then set aside.
2. In a pan, sauté the onion, garlic, and mushrooms in olive oil until soft. Add the zucchini and spinach and cook for another 5 minutes until wilted. Set aside.
3. In a food processor, blend the tofu, nutritional yeast, lemon juice, oregano, basil, salt, and pepper until smooth to make the ricotta.
4. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer the lasagna noodles, followed by a layer of tofu ricotta, a layer of sautéed vegetables, and another layer of marinara sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to get slightly golden.
6. Garnish with fresh basil and serve hot.

This Vegan Lasagna is a hearty and comforting dish that’s perfect for feeding a crowd during the holidays. The layers of flavor and textures make it a satisfying and delicious option for both vegans and non-vegans alike.

Vegan Panettone

This Vegan Panettone brings the festive spirit to your holiday dessert table. Made without eggs or dairy, this fluffy, citrus-infused bread is studded with dried fruits and nuts, making it a true Italian classic with a plant-based twist. It’s perfect for gifting or sharing during your holiday celebrations.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm almond milk
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup dried mixed fruit (raisins, sultanas, etc.)
• 1/2 cup chopped nuts (optional)
• 1/4 cup melted vegan butter
• Zest of 1 orange
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a small bowl, combine the warm almond milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, mix the flour, cinnamon, orange zest, and salt. Add the yeast mixture, melted vegan butter, and vanilla extract. Stir to form a dough.
3. Knead the dough for about 10 minutes until smooth and elastic. Add the dried fruit and nuts and knead them into the dough.
4. Place the dough in an oiled bowl, cover with a cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a ball. Place it in a greased panettone mold or a round cake pan.
6. Let the dough rise for another 30 minutes before baking for 35-40 minutes, or until golden brown.
7. Let it cool before serving, and dust with powdered sugar if desired.

This Vegan Panettone is a wonderful alternative to traditional holiday breads. Its light, airy texture and citrusy, fruity flavor make it a delicious treat that captures the essence of Italian holiday baking in a plant-based form.

Vegan Risotto with Peas and Asparagus

This Vegan Risotto with Peas and Asparagus is a bright and vibrant dish, perfect for the holidays. The creamy risotto is infused with the fresh flavors of asparagus and sweet peas, creating a delightful balance of savory and fresh. It’s a comforting, rich, and luxurious dish that will impress your guests and elevate your holiday meal.

Ingredients:

• 1 1/2 cups arborio rice
• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 4 cups vegetable broth
• 1 cup dry white wine
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp vegan butter (optional)
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh lemon zest for garnish

Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.
3. Add the arborio rice and stir for 1-2 minutes to toast it.
4. Pour in the white wine and stir until most of the liquid is absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
6. After about 15 minutes, stir in the asparagus and continue to cook for another 5-7 minutes.
7. Add the peas and cook for an additional 2 minutes, until everything is tender.
8. Stir in the nutritional yeast, vegan butter, and season with salt and pepper.
9. Serve the risotto hot, garnished with lemon zest.

This Vegan Risotto with Peas and Asparagus is the epitome of holiday comfort food. Its creamy texture and light yet satisfying flavors make it the perfect side or main dish, adding elegance to any festive occasion.

Vegan Italian Gnocchi with Tomato Basil Sauce

Soft, pillowy Vegan Gnocchi served with a fresh tomato basil sauce is a simple yet flavorful holiday dish. The gnocchi, made with potatoes and flour, is tender and light, and when paired with the tangy, sweet tomato sauce, it becomes a perfect meal for any festive table. This dish is hearty, comforting, and full of bright, fresh flavors.

Ingredients:

• 2 large russet potatoes, peeled and cubed
• 1 1/2 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 cups crushed tomatoes (or fresh tomatoes, chopped)
• 3 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Boil the cubed potatoes in salted water for about 15 minutes, or until tender. Drain and mash them until smooth.
2. Allow the mashed potatoes to cool slightly, then mix in 1 1/2 cups of flour and salt to form a dough.
3. Dust a clean surface with flour and roll the dough into long ropes. Cut the ropes into 1-inch pieces and use a fork to press gently on each piece to form the traditional gnocchi shape.
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking for 2-3 minutes until they float to the surface. Remove with a slotted spoon and set aside.
5. For the sauce, heat olive oil in a saucepan and sauté the garlic until fragrant. Add the crushed tomatoes, basil, salt, and pepper. Simmer for 10-15 minutes.
6. Toss the cooked gnocchi in the tomato basil sauce and serve hot, garnished with extra basil.

Vegan Italian Gnocchi with Tomato Basil Sauce is a perfect holiday meal, combining the simplicity of homemade gnocchi with the bright, fresh flavors of tomato and basil. It’s a dish that feels festive and homemade, making it a true crowd-pleaser.

Vegan Cabbage Rolls with Rice and Lentils

Vegan Cabbage Rolls are a hearty and nutritious dish, ideal for holiday dinners. Filled with a flavorful mixture of rice, lentils, and herbs, these cabbage rolls are topped with a savory tomato sauce. They are filling, comforting, and perfect for serving a crowd at any festive gathering.

Ingredients:

• 1 large head of cabbage
• 1 cup cooked rice
• 1 cup cooked lentils
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup tomato paste
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Bring a large pot of water to a boil. Carefully remove the cabbage leaves and blanch them in the boiling water for 2-3 minutes, until softened. Remove and set aside.
2. In a pan, heat olive oil and sauté the onion and garlic until fragrant. Add the cooked rice, lentils, oregano, basil, salt, and pepper, and cook for 5-7 minutes, stirring to combine.
3. Preheat the oven to 375°F (190°C).
4. Lay a cabbage leaf flat on a surface, and spoon some of the rice and lentil mixture into the center. Roll up the leaf, folding in the sides as you go.
5. Place the stuffed cabbage rolls in a baking dish. Mix the tomato paste with marinara sauce and pour it over the cabbage rolls.
6. Cover with foil and bake for 30-35 minutes.
7. Serve hot, with extra tomato sauce if desired.

These Vegan Cabbage Rolls with Rice and Lentils are a perfect holiday dish that’s both hearty and wholesome. They’re a great way to enjoy plant-based comfort food while celebrating the season with a nourishing, flavorful meal.

Vegan Cannoli

These Vegan Cannoli are a festive and indulgent Italian dessert. With a crispy shell filled with a rich, creamy vegan ricotta, they’re the perfect treat to serve during the holidays. The sweetness of the ricotta, combined with the crunch of the pastry, makes these cannoli irresistible and truly special.

Recipe:

Ingredients:

• 1 package pre-made vegan cannoli shells (or homemade, if preferred)
• 2 cups silken tofu, drained
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips
• 1 tbsp orange zest
• Crushed pistachios for garnish

Instructions:

1. In a blender or food processor, combine the silken tofu, powdered sugar, and vanilla extract. Blend until smooth to create the vegan ricotta.
2. Stir in the orange zest and chocolate chips, mixing well.
3. Carefully pipe or spoon the filling into the pre-made cannoli shells.
4. Garnish with crushed pistachios and a dusting of powdered sugar.
5. Serve immediately or refrigerate until ready to serve.

These Vegan Cannoli are an elegant and delicious dessert that’s perfect for any holiday gathering. The creamy filling combined with the crunchy shell makes them a delightful end to a festive meal, leaving your guests impressed and satisfied.

Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms are a delicious and savory appetizer, perfect for any holiday spread. The earthy flavor of the mushrooms complements the rich, creamy filling made with cashews, garlic, and fresh herbs. These bite-sized treats are satisfying, flavorful, and make for an elegant yet easy-to-make dish.

Ingredients:

• 16 large button mushrooms, stems removed
• 1/2 cup raw cashews, soaked for 2 hours
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup nutritional yeast
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor, blend the soaked cashews, garlic, olive oil, nutritional yeast, parsley, thyme, salt, and pepper until smooth.
3. Spoon the cashew mixture into the mushroom caps, pressing gently to pack them in.
4. If desired, sprinkle breadcrumbs over the stuffed mushrooms for added crunch.
5. Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top.
6. Serve warm as an appetizer or side dish.

These Vegan Stuffed Mushrooms are a perfect addition to your holiday menu. With a creamy, flavorful filling and the natural umami of mushrooms, they are sure to be a hit with both vegans and non-vegans alike.

Vegan Tiramisu

Vegan Tiramisu is a plant-based twist on the classic Italian dessert. It features layers of coffee-soaked sponge cake, creamy cashew-based mascarpone, and a rich cocoa dusting. It’s decadent, indulgent, and will make a sweet ending to your holiday meal.

Ingredients:

• 1 cup raw cashews, soaked for 4 hours
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup almond milk
• 1 tsp lemon juice
• 2 cups vegan sponge cake or ladyfingers, broken into pieces
• 2 tbsp cocoa powder, for dusting
• Dark chocolate shavings (optional)

Instructions:

1. In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, vanilla extract, almond milk, and lemon juice. Blend until smooth and creamy to create the mascarpone filling.
2. In a shallow dish, pour the cooled coffee. Quickly dip the sponge cake pieces into the coffee, making sure not to soak them too much.
3. In a trifle dish or individual cups, layer the dipped sponge cake, followed by a layer of the cashew mascarpone filling. Repeat the layers until all ingredients are used, finishing with a layer of mascarpone.
4. Cover and refrigerate for at least 4 hours or overnight to let the flavors meld and the dessert set.
5. Before serving, dust the tiramisu with cocoa powder and garnish with dark chocolate shavings if desired.

This Vegan Tiramisu is an indulgent and creamy dessert, perfect for holiday celebrations. The combination of coffee-soaked cake and creamy mascarpone gives it that rich, comforting flavor everyone loves, but without any dairy.

Vegan Focaccia Bread

Vegan Focaccia Bread is a beautifully fragrant, soft, and fluffy Italian bread that’s perfect for dipping into olive oil or pairing with any holiday meal. With a combination of fresh herbs and a slight hint of garlic, this bread is a showstopper that everyone will want to savor.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tbsp active dry yeast
• 1 tbsp sugar
• 3/4 cup warm water
• 2 tbsp olive oil (plus extra for drizzling)
• 1 tsp salt
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 garlic clove, minced
• Coarse sea salt for topping

Instructions:

1. In a bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, mixing to form a dough.
3. Knead the dough for about 5-7 minutes until smooth and elastic. Cover the dough with a cloth and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat the oven to 400°F (200°C).
5. Punch down the dough and transfer it to a greased baking sheet. Use your fingers to press it out into a rectangular shape.
6. Drizzle olive oil over the top of the dough and sprinkle with fresh rosemary, thyme, minced garlic, and coarse sea salt.
7. Let the dough rest for 10 minutes, then bake for 20-25 minutes, or until golden brown and crispy on the edges.
8. Serve warm, drizzled with extra olive oil if desired.

This Vegan Focaccia Bread is a crowd-pleasing addition to any holiday meal. Its soft, pillowy texture and fragrant herb toppings make it the perfect accompaniment to your favorite dips or as a standalone treat.

Vegan Italian Bean Stew (Fagioli alla Toscana)

Vegan Italian Bean Stew is a hearty and nourishing dish, ideal for colder weather and perfect for the holidays. Packed with white beans, tomatoes, kale, and herbs, this stew is rich in flavor and comforting. It’s a wholesome, plant-based take on the traditional Tuscan dish that will satisfy even the heartiest of appetites.

Ingredients:

• 2 cups white beans (such as cannellini or great northern), cooked or canned
• 1 bunch kale, chopped
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp fresh rosemary, chopped
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery and sauté until softened, about 7 minutes.
2. Add the diced tomatoes, vegetable broth, rosemary, thyme, salt, and pepper, and bring to a simmer.
3. Stir in the cooked beans and kale, and cook for an additional 15-20 minutes, until the kale is tender and the flavors have melded together.
4. If desired, add red pepper flakes for a little extra heat.
5. Serve hot, with crusty vegan bread on the side for dipping.

This Vegan Italian Bean Stew is a cozy, flavorful, and filling dish that’s perfect for warming up during the holidays. The combination of beans, vegetables, and hearty greens makes it a wholesome and satisfying meal that everyone will love.

Note: More recipes​ are coming soon!