35+ Irresistible Saturday Vegan Italian Recipes for a Perfect Feast

If you’re a fan of Italian cuisine and follow a vegan lifestyle, then you’re in for a treat!

Italian food is renowned for its vibrant flavors, fresh ingredients, and hearty meals.

While classic Italian dishes often feature cheese, meat, and dairy, it’s entirely possible to recreate the magic of Italian cuisine in a plant-based form.

Whether you’re craving pasta, risotto, or a flavorful pizza, there’s a vegan alternative that doesn’t sacrifice any of the authenticity or taste.

We’ve curated over 35 Saturday vegan Italian recipes that are not only delicious but also simple to prepare.

These dishes will bring the comforting warmth of Italian food to your table without any animal products.

From crispy eggplant Parmesan to creamy vegan risotto, each recipe is sure to satisfy your cravings while aligning with your vegan diet.

So, let’s dive into these mouthwatering recipes and make your Saturday meals truly special!

35+ Irresistible Saturday Vegan Italian Recipes for a Perfect Feast

These 35+ Saturday vegan Italian recipes offer an exciting variety of plant-based options that bring the richness and flavors of Italy to your home.

Whether you’re hosting a dinner party, cooking for your family, or just craving some comforting Italian food, these recipes will provide plenty of inspiration.

From savory pasta dishes to hearty soups and indulgent pizzas, there’s no limit to the vegan Italian meals you can enjoy.

Embrace the abundance of plant-based ingredients and transform your Saturday dinners into a delightful celebration of Italian flavors.

Each recipe is simple enough to prepare yet bursting with the authentic tastes of Italy.

Vegan Eggplant Parmesan

This Vegan Eggplant Parmesan is a wholesome twist on the classic Italian favorite. Layers of tender, roasted eggplant, rich marinara sauce, and dairy-free cheese make this dish both comforting and indulgent. Perfect for a Saturday dinner to satisfy your Italian food cravings!

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup breadcrumbs (vegan-friendly)
• 1 cup unsweetened almond milk
• ½ cup all-purpose flour
• 2 cups marinara sauce
• 1½ cups vegan mozzarella cheese
• ¼ cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• Olive oil for brushing

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Set up a breading station: one bowl with flour, one bowl with almond milk, and one bowl with breadcrumbs mixed with nutritional yeast, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice in flour, then almond milk, and finally coat with the breadcrumb mixture.
4. Place the coated slices on the baking sheet, brush lightly with olive oil, and bake for 20 minutes. Flip and bake for another 15 minutes until crispy.
5. Spread a thin layer of marinara sauce in a baking dish, layer with eggplant slices, add more marinara, and sprinkle with vegan mozzarella. Repeat until all ingredients are used, ending with a layer of cheese.
6. Bake for 20 minutes until bubbly and golden. Let cool for 5 minutes before serving.

This dish brings together the comfort of traditional Italian cuisine and the goodness of plant-based ingredients. The roasted eggplant paired with marinara and melted vegan cheese creates a harmony of flavors, making it a perfect meal for everyone at the table.

Vegan Spinach and Mushroom Lasagna

Layers of tender lasagna noodles, sautéed spinach and mushrooms, and creamy vegan béchamel sauce create this rich and hearty Vegan Spinach and Mushroom Lasagna. It’s ideal for a Saturday family dinner or meal prep for the week ahead.

Ingredients:

• 9 lasagna noodles (vegan-friendly)
• 2 cups fresh spinach
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups marinara sauce
• 1½ cups vegan ricotta cheese
• 1 cup vegan mozzarella cheese
• 2 tablespoons nutritional yeast
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Vegan Béchamel Sauce:

• 3 tablespoons vegan butter
• 3 tablespoons all-purpose flour
• 2 cups unsweetened almond milk
• Pinch of nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Boil lasagna noodles as per package instructions, drain, and set aside.
2. In a pan, heat olive oil and sauté garlic, mushrooms, thyme, salt, and pepper until softened. Add spinach and cook until wilted.
3. For the béchamel, melt vegan butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually whisk in almond milk, season with nutmeg, salt, and pepper, and simmer until thickened.
4. Assemble the lasagna in a baking dish: spread marinara sauce, layer noodles, add sautéed veggies, vegan ricotta, béchamel, and repeat. Top with mozzarella and nutritional yeast.
5. Bake for 30 minutes until bubbly and golden. Let rest for 10 minutes before serving.

The creamy texture of the béchamel sauce combined with the earthy mushrooms and spinach creates a comforting yet elegant dish. Each bite is a delightful blend of flavors and textures, perfect for savoring over good company.

Vegan Margherita Pizza

This Vegan Margherita Pizza is a simple yet flavorful Italian classic. With a crispy crust, rich tomato sauce, fresh basil, and melted vegan mozzarella, it’s perfect for a casual Saturday night meal.

Ingredients:

• 1 pre-made vegan pizza dough or crust
• 1 cup marinara sauce
• 1½ cups vegan mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Fresh basil leaves

Instructions:

1. Preheat oven to 475°F (245°C). Roll out the pizza dough on a lightly floured surface to your desired thickness.
2. Transfer the dough to a pizza stone or baking sheet. Brush the crust edges with olive oil.
3. Spread marinara sauce evenly over the dough, leaving a small border around the edges.
4. Sprinkle vegan mozzarella cheese over the sauce and add a pinch of dried oregano.
5. Bake for 10-12 minutes until the crust is golden and the cheese is melted.
6. Top with fresh basil leaves and serve hot.

This vegan pizza captures the essence of Italian simplicity, letting the quality of the ingredients shine through. The crispy crust and the burst of fresh basil make it a timeless favorite, perfect for a relaxed Saturday evening.

Vegan Risotto with Asparagus and Lemon

A creamy, satisfying vegan risotto with tender asparagus and a burst of fresh lemon. This dish is perfect for a Saturday evening, offering rich flavor with a light, refreshing twist.

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (heated)
• 1 tablespoon olive oil
• ½ cup dry white wine (optional)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ cup nutritional yeast
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).
2. Add the Arborio rice to the pan and stir for 2-3 minutes until lightly toasted.
3. If using, pour in the white wine and stir until absorbed.
4. Begin adding the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Meanwhile, steam the asparagus until tender (about 4-5 minutes).
6. Once the risotto is cooked, stir in the steamed asparagus, lemon zest, lemon juice, and nutritional yeast. Season with salt and pepper.
7. Serve hot, garnished with extra lemon zest or fresh herbs if desired.

This vegan risotto is a true celebration of fresh, bright flavors. The asparagus adds a spring-like quality, while the lemon provides a zesty contrast to the creamy rice. It’s a comforting yet refreshing dish that will make your Saturday meal feel special.

Vegan Gnocchi with Tomato Basil Sauce

This Vegan Gnocchi with Tomato Basil Sauce is a comforting, easy-to-make Italian classic that combines pillowy gnocchi with a rich, fresh tomato sauce. Ideal for a cozy Saturday dinner.

Ingredients:

• 1 package vegan gnocchi (or homemade if preferred)
• 3 cups fresh tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• ¼ teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped
• Vegan parmesan (optional)

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add chopped tomatoes, oregano, basil, salt, and pepper to the pan. Simmer for 15-20 minutes, stirring occasionally, until the tomatoes break down into a sauce.
4. Stir in the fresh basil leaves and cook for another 2-3 minutes.
5. Add the cooked gnocchi to the tomato sauce and toss gently to coat.
6. Serve with a sprinkle of vegan parmesan if desired.

This dish brings together the comforting texture of gnocchi with a light, flavorful tomato sauce. The freshness of basil and the richness of the sauce make this a heartwarming and satisfying Saturday meal that’s sure to please everyone at the table.

Vegan Italian White Bean Soup

This Vegan Italian White Bean Soup is full of hearty white beans, fresh vegetables, and fragrant Italian herbs. A perfect meal for a cool Saturday evening, this soup offers both warmth and satisfaction.

Ingredients:

• 2 cans (15 oz) white beans, drained and rinsed
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup kale or spinach, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
2. Add garlic and cook for another 1 minute until fragrant.
3. Pour in the vegetable broth, white beans, oregano, thyme, and bay leaf. Bring to a simmer and cook for 15-20 minutes to allow the flavors to meld together.
4. Stir in the kale or spinach and cook for another 5 minutes until wilted.
5. Season with salt and pepper to taste, and remove the bay leaf.
6. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.

This hearty white bean soup is filled with robust Italian flavors and packed with nutrients. The beans provide a creamy base, while the vegetables and greens offer a vibrant texture. Perfect for a cozy Saturday meal that will keep you feeling warm and full.

Vegan Panzanella Salad

This Vegan Panzanella Salad is a refreshing Italian bread salad, full of vibrant tomatoes, cucumbers, and aromatic basil. The perfect light and flavorful dish for a Saturday lunch or dinner.

Ingredients:

• 4 cups stale bread, cut into cubes
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 1 cup fresh basil leaves, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the bread cubes, tomatoes, cucumber, red onion, and basil.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the bread and vegetable mixture, tossing everything together. Let the salad sit for at least 15 minutes to allow the bread to absorb the flavors and soften slightly.
4. Serve at room temperature, garnished with additional basil if desired.

This Vegan Panzanella Salad is light yet satisfying, perfect for a summer Saturday meal or as a side dish. The tangy dressing, combined with the crunchy bread and fresh vegetables, makes for a refreshing and flavorful Italian-inspired dish.

Vegan Italian Stuffed Peppers

These Vegan Italian Stuffed Peppers are filled with a savory combination of quinoa, tomatoes, herbs, and vegan cheese, creating a comforting and nutritious meal that’s perfect for a Saturday dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) diced tomatoes, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ cup vegan mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened (about 3 minutes).
3. Stir in the cooked quinoa, diced tomatoes, oregano, basil, salt, and pepper. Cook for another 5 minutes, mixing everything together.
4. Remove from heat and stir in the vegan mozzarella cheese.
5. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
6. Cover with foil and bake for 25-30 minutes. Remove the foil during the last 5 minutes of baking to allow the tops to brown.
7. Serve hot, garnished with fresh basil if desired.

These stuffed peppers are a complete meal on their own, filled with a combination of plant-based protein, vegetables, and aromatic herbs. The quinoa adds a satisfying texture, while the vegan cheese melts to create a creamy and savory filling. Perfect for a flavorful, filling Saturday dinner.

Vegan Italian Cauliflower Steaks with Balsamic Glaze

These Vegan Italian Cauliflower Steaks are roasted to golden perfection and topped with a rich balsamic glaze, creating a hearty, flavorful dish that’s perfect for a Saturday meal.

Ingredients:

• 1 large cauliflower, cut into thick steaks (about 4-5 slices)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• ½ cup balsamic vinegar
• 1 tablespoon maple syrup
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the cauliflower steaks on a baking sheet. Drizzle with olive oil and season with garlic powder, oregano, basil, salt, and pepper.
3. Roast the cauliflower steaks for 25-30 minutes, flipping halfway through, until golden and tender.
4. While the cauliflower roasts, prepare the balsamic glaze by simmering balsamic vinegar and maple syrup in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens to a syrupy consistency.
5. Drizzle the balsamic glaze over the roasted cauliflower steaks and garnish with fresh parsley.
6. Serve hot as a main or side dish.

These cauliflower steaks offer a delicious alternative to meat, with a tender inside and crispy edges. The tangy balsamic glaze adds a perfect touch of sweetness and depth, making this dish a standout choice for a satisfying Saturday dinner.

Vegan Frittata with Zucchini and Cherry Tomatoes

This Vegan Frittata with Zucchini and Cherry Tomatoes is a quick and easy Italian-inspired dish, perfect for brunch or a light Saturday dinner. Made with chickpea flour, it’s egg-free, yet still rich and hearty.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 1 tablespoon nutritional yeast
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, garlic powder, salt, and pepper until smooth.
3. Heat olive oil in a skillet over medium heat. Add the zucchini and cook for 3-4 minutes until slightly softened.
4. Add the cherry tomatoes to the skillet and cook for another 2-3 minutes.
5. Pour the chickpea flour mixture over the veggies and stir gently to combine.
6. Transfer the skillet to the oven and bake for 25-30 minutes, or until the frittata is firm and golden on top.
7. Garnish with fresh basil and serve hot.

This vegan frittata offers all the flavors of a traditional Italian frittata but without any eggs. The chickpea flour provides a savory base, while the zucchini and cherry tomatoes add freshness and color. It’s a perfect Saturday brunch dish or a light, nutritious dinner.

Vegan Italian Tomato Bruschetta

This Vegan Italian Tomato Bruschetta is a fresh and vibrant appetizer that highlights the natural sweetness of ripe tomatoes paired with aromatic basil and olive oil. Perfect for a Saturday evening gathering or a light start to a meal.

Ingredients:

• 4 slices of baguette or Italian bread
• 2 cups cherry tomatoes, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bread slices on a baking sheet and toast for 5-7 minutes, or until golden and crispy.
2. In a bowl, combine the diced tomatoes, garlic, olive oil, balsamic vinegar, oregano, and basil. Stir to combine and season with salt and pepper.
3. Spoon the tomato mixture generously onto the toasted bread slices.
4. Serve immediately, garnished with additional basil if desired.

This bruschetta is a celebration of fresh, simple ingredients. The crunchy toasted bread serves as the perfect base for the juicy tomatoes, while the balsamic vinegar adds a tangy kick. It’s an ideal starter for a light, flavorful Saturday meal.

Vegan Italian Pesto Pasta

This Vegan Italian Pesto Pasta is a quick, flavorful dish that’s perfect for a satisfying Saturday meal. It combines fresh basil pesto with pasta for a vibrant and aromatic dish that’s both light and filling.

Ingredients:

• 12 oz pasta of choice (such as spaghetti or penne)
• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 cloves garlic
• ½ cup nutritional yeast
• ½ cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for garnish)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside, reserving ½ cup of pasta water.
2. In a food processor, combine the basil leaves, pine nuts, garlic, nutritional yeast, salt, and pepper. Pulse to form a coarse paste.
3. With the processor running, gradually add the olive oil until the pesto reaches a smooth consistency.
4. Toss the cooked pasta with the pesto, adding the reserved pasta water a little at a time to help the sauce coat the pasta.
5. Garnish with halved cherry tomatoes, if desired, and serve immediately.

This vegan pesto pasta offers a fresh, flavorful meal with the perfect balance of rich pesto and light pasta. The nutritional yeast provides a cheesy flavor, while the fresh basil delivers an aromatic and refreshing taste. Ideal for a Saturday dinner that’s both quick and delicious.

Vegan Italian Mushroom Risotto

This creamy Vegan Italian Mushroom Risotto is a hearty and comforting dish that features earthy mushrooms, garlic, and white wine, making it a perfect Saturday dinner for those craving a rich and savory meal.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• ½ cup dry white wine (optional)
• 4 cups vegetable broth, warmed
• ½ cup coconut milk (or any plant-based milk)
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet or pan, heat olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the mushrooms and cook for an additional 5-7 minutes until they release their moisture and become golden.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
4. Pour in the white wine (if using) and let it evaporate.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and tender (about 20-25 minutes).
6. Stir in the coconut milk, nutritional yeast, salt, and pepper.
7. Garnish with fresh parsley and serve hot.

This vegan mushroom risotto is rich, creamy, and packed with umami flavor from the mushrooms and nutritional yeast. It’s a perfect dish for a cozy Saturday evening, offering comfort and indulgence without any dairy.

Vegan Italian Roasted Eggplant Parmesan

This Vegan Italian Roasted Eggplant Parmesan is a lighter take on the classic dish, with breaded and baked eggplant slices layered with marinara sauce and vegan cheese, creating a delicious, healthier version of a beloved favorite.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup breadcrumbs (preferably panko)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon nutritional yeast
• ½ cup almond milk (or any plant-based milk)
• 2 cups marinara sauce
• 1 cup vegan mozzarella cheese, shredded
• Olive oil for drizzling
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. In a shallow dish, combine the breadcrumbs, oregano, basil, and nutritional yeast.
4. Dip each eggplant slice into the almond milk, then coat in the breadcrumb mixture. Place the breaded slices back on the baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. In a baking dish, layer the roasted eggplant slices with marinara sauce and vegan mozzarella. Repeat the layers until all the eggplant is used.
7. Bake for an additional 10 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve hot.

This vegan roasted eggplant Parmesan offers all the classic flavors of the traditional dish, but with a healthier twist. The baked eggplant slices are crispy and satisfying, while the marinara and vegan cheese add a comforting touch. It’s a perfect Saturday meal for anyone craving Italian comfort food.

Vegan Italian Garlic Bread

This Vegan Italian Garlic Bread is crispy on the outside, soft on the inside, and bursting with the delicious flavors of garlic, fresh parsley, and vegan butter. It’s the ideal side dish to accompany any Italian meal.

Ingredients:

• 1 loaf of Italian bread
• ½ cup vegan butter, softened
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the loaf of Italian bread in half lengthwise.
3. In a small bowl, mix the softened vegan butter, minced garlic, parsley, oregano, and salt.
4. Spread the garlic butter mixture generously over the cut sides of the bread.
5. Place the bread on a baking sheet, cut side up, and bake for 10-12 minutes, or until golden brown and crispy around the edges.
6. Slice and serve warm as a delicious side to your favorite Italian dishes.

This vegan garlic bread is a simple yet flavorful addition to any Italian meal. It’s crispy, buttery, and perfectly seasoned, making it the ideal complement to pasta, risotto, or a hearty vegan Italian soup. Enjoy it as a side or a snack on your relaxing Saturday evening.

Note: More recipes​ are coming soon!