45+ Flavorful Sunday Vegan Italian Recipes to Wow Your Guest

Italian cuisine is known for its delicious, hearty meals that bring family and friends together around the table.

From savory pastas to refreshing salads, there’s something for everyone in an Italian spread.

But what if you’re vegan or looking to add plant-based dishes to your Sunday feast?

The good news is that Italian cuisine is wonderfully adaptable to a vegan lifestyle, offering an abundance of flavors, textures, and satisfying dishes.

In this article, we’re sharing 45+ Sunday Vegan Italian Recipes that are perfect for creating a memorable meal.

Whether you’re hosting a family gathering, enjoying a quiet Sunday dinner, or prepping meals for the week, these recipes are easy to make, wholesome, and packed with the rich, comforting flavors that Italian food is known for.

From classic pasta dishes to fresh salads, pizzas, and even sweet treats, we’ve got you covered with plant-based options that everyone will love.

So, roll up your sleeves, grab your apron, and get ready to enjoy some delicious Italian meals—all without the dairy, eggs, or meat!

45+ Flavorful Sunday Vegan Italian Recipes to Wow Your Guest

Whether you’re a long-time vegan or simply exploring plant-based Italian options, these 45+ Sunday Vegan Italian Recipes offer something for every taste and occasion.

From pasta bakes and risottos to fresh salads and savory soups, Italian food is incredibly versatile and easily adaptable to a vegan diet.

Plus, these recipes are designed to make your Sundays stress-free while still serving up a feast that’s as delicious as it is wholesome.

So, why not embrace the flavors of Italy and bring a bit of Mediterranean sunshine into your home every Sunday?

With these 45+ recipes, you’re sure to create memorable meals that your family and friends will love.

Vegan Eggplant Parmesan Casserole

This Vegan Eggplant Parmesan Casserole is a hearty Italian dish that will delight your taste buds and impress any guest. Combining layers of tender eggplant, rich marinara sauce, and creamy dairy-free cheese, this recipe provides the perfect comfort food for Sunday gatherings. It’s entirely plant-based, packed with flavor, and easy to prepare ahead of time, making it an ideal choice for a leisurely weekend dinner.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 1 tsp salt
• 1 cup breadcrumbs (use gluten-free if needed)
• 1 cup unsweetened almond milk
• 1 cup all-purpose flour (or gluten-free flour)
• 3 cups marinara sauce
• 2 cups vegan mozzarella cheese
• ½ cup vegan parmesan cheese
• 2 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
2. Set Up Breading Station: Place flour in one bowl, almond milk in another, and breadcrumbs in a third. Dip each eggplant slice into flour, then almond milk, and coat with breadcrumbs.
3. Cook the Eggplant: Heat olive oil in a skillet and cook the breaded eggplant slices for 3–4 minutes on each side until golden brown.
4. Assemble the Casserole: In a greased casserole dish, spread a layer of marinara sauce. Add a layer of eggplant, followed by vegan mozzarella. Repeat layers, finishing with marinara sauce and a sprinkle of vegan parmesan.
5. Bake: Preheat the oven to 375°F (190°C). Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to melt the cheese.
6. Garnish and Serve: Let the casserole rest for 5 minutes, garnish with fresh basil, and serve warm.

This Vegan Eggplant Parmesan Casserole is the epitome of Sunday comfort food. Its tender, cheesy layers make it a satisfying meal while being cruelty-free. Serve it with a side salad or some crusty vegan garlic bread, and you’ll have a feast everyone will remember.

Vegan Mushroom and Spinach Lasagna

Elevate your Sunday dinner with this rich and creamy Vegan Mushroom and Spinach Lasagna. Layered with earthy mushrooms, vibrant spinach, luscious vegan ricotta, and marinara sauce, this dish is a celebration of Italian flavors. It’s a hearty, family-friendly recipe that delivers all the indulgence of traditional lasagna without the dairy or meat.

Ingredients:

• 12 lasagna noodles (regular or gluten-free)
• 3 cups marinara sauce
• 2 cups vegan ricotta cheese
• 1 cup vegan mozzarella cheese
• 1 pound mushrooms, sliced
• 4 cups fresh spinach
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp red chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Cook the Noodles: Boil lasagna noodles according to package instructions. Drain and set aside.
2. Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté onions and garlic until fragrant. Add mushrooms, spinach, oregano, chili flakes, salt, and pepper. Cook until mushrooms are tender and spinach is wilted.
3. Layer the Lasagna: In a greased baking dish, spread a layer of marinara sauce. Add a layer of noodles, followed by the mushroom-spinach mixture, dollops of vegan ricotta, and a sprinkle of mozzarella. Repeat layers, finishing with sauce and mozzarella on top.
4. Bake: Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes to melt the cheese.
5. Rest and Serve: Let the lasagna cool for 10 minutes before slicing and serving.

This Vegan Mushroom and Spinach Lasagna is a showstopper, perfect for family dinners or entertaining guests. Its rich, layered flavors provide comfort and joy in every bite. Pair it with a glass of vegan-friendly red wine and a crisp green salad for an unforgettable Sunday feast.

Vegan Pesto and Roasted Veggie Pasta Bake

A vibrant twist on a classic, this Vegan Pesto and Roasted Veggie Pasta Bake brings together the fresh flavors of homemade basil pesto with the hearty satisfaction of roasted vegetables. Perfect for a Sunday meal, this dish is easy to make and packed with nutrients, offering a delicious way to end the week.

Ingredients:

• 12 oz penne pasta (regular or gluten-free)
• 2 cups cherry tomatoes, halved
• 1 large zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow squash, sliced
• 3 tbsp olive oil
• 1 cup vegan basil pesto
• 1 cup vegan mozzarella cheese
• ¼ cup vegan parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Boil pasta according to package instructions. Drain and set aside.
2. Roast the Veggies: Preheat the oven to 400°F (200°C). Toss cherry tomatoes, zucchini, bell pepper, and squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3. Combine: In a large mixing bowl, combine cooked pasta, roasted vegetables, vegan pesto, and half of the mozzarella. Mix well.
4. Bake: Transfer the mixture to a greased baking dish. Top with remaining mozzarella and parmesan. Bake at 375°F (190°C) for 15 minutes or until bubbly.
5. Serve: Garnish with fresh basil and serve warm.

The Vegan Pesto and Roasted Veggie Pasta Bake is an explosion of flavors and textures, perfect for a Sunday dinner. The creamy pesto, tender pasta, and caramelized vegetables make this dish a crowd-pleaser that’s both indulgent and nourishing. Pair it with garlic breadsticks for a complete Italian experience!

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a creamy, savory dish that brings the essence of traditional Italian comfort food to your table. It’s made with Arborio rice, earthy mushrooms, and a rich vegetable broth, all simmered to perfection. The addition of white wine and fresh herbs elevates the flavor profile, making this risotto a perfect centerpiece for any Sunday dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 2 cups vegetable broth
• 1 cup dry white wine (optional, but adds depth of flavor)
• 1 pound mushrooms, sliced (button or cremini)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp vegan butter
• ¼ cup nutritional yeast (for a cheesy flavor)
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Sauté the Vegetables: Heat olive oil and vegan butter in a large skillet over medium heat. Add the onions and garlic, cooking until softened (about 3 minutes). Add the mushrooms and cook until they release their moisture and become tender, about 8 minutes.
2. Cook the Rice: Stir in the Arborio rice and cook for 1-2 minutes until it is well-coated with the oil and butter.
3. Deglaze with Wine: Pour in the white wine (if using) and cook, stirring constantly, until the wine has been absorbed.
4. Add Broth: Gradually add the vegetable broth, ½ cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This process will take about 20-25 minutes.
5. Finish the Risotto: Once the rice is creamy and tender, stir in the nutritional yeast, parsley, salt, and pepper.
6. Serve: Serve the risotto hot, garnished with additional parsley and a sprinkle of nutritional yeast for an extra layer of flavor.

This Vegan Mushroom Risotto is a comforting and elegant dish that highlights the umami richness of mushrooms and the creamy texture of Arborio rice. It’s the perfect dish for a Sunday meal, offering a comforting balance of flavors that are both hearty and light. Serve it alongside a fresh green salad for a well-rounded dinner.

Vegan Stuffed Bell Peppers

Vegan Stuffed Bell Peppers are an Italian-inspired dish filled with a hearty combination of rice, tomatoes, and herbs. The bell peppers act as the perfect vessel for this delicious stuffing, making for an eye-catching and nutritious dish. Perfect for a Sunday dinner, these stuffed peppers can be made ahead of time and are sure to please a crowd.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (brown or white)
• 1 cup diced tomatoes (canned or fresh)
• 1 cup cooked lentils (or chickpeas)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 cup vegan mozzarella cheese (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Bell Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. Make the Filling: Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes. Add the diced tomatoes, cooked rice, cooked lentils, tomato paste, oregano, basil, salt, and pepper. Stir to combine and cook for another 5 minutes, allowing the flavors to meld.
3. Stuff the Peppers: Spoon the filling into each bell pepper, packing it in gently. If using, top with a sprinkle of vegan mozzarella cheese.
4. Bake the Peppers: Cover the baking dish with foil and bake for 30 minutes. If using cheese, uncover the dish for the last 5 minutes of baking to melt the cheese.
5. Serve: Allow the peppers to cool slightly before serving. Garnish with fresh basil or parsley if desired.

These Vegan Stuffed Bell Peppers are a vibrant and filling dish perfect for a relaxed Sunday dinner. The hearty rice and lentil filling, paired with the natural sweetness of the roasted peppers, makes this a satisfying meal. Plus, they can be prepped ahead of time, making it easy to serve a nutritious meal with minimal effort.

Vegan Tiramisu

Indulge in a classic Italian dessert with this Vegan Tiramisu. Made with dairy-free ingredients and a rich coffee flavor, this dessert captures all the decadent elements of traditional tiramisu without the use of animal products. It’s a sweet and satisfying way to end a Sunday meal and a great option for any vegan dessert lover.

Ingredients:

• 1 package of vegan ladyfingers (or homemade sponge cake)
• 1 cup strong brewed coffee, cooled
• 1 cup coconut cream (chilled)
• 1 ½ cups cashews, soaked overnight and drained
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp cocoa powder (for dusting)
• 1 tbsp dark rum or coffee liqueur (optional)

Instructions:

1. Prepare the Cream: In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend until smooth and creamy.
2. Soak the Ladyfingers: Quickly dip the vegan ladyfingers into the cooled coffee (and rum or coffee liqueur, if using), ensuring they are moist but not soggy.
3. Assemble the Tiramisu: In a serving dish, layer the soaked ladyfingers at the bottom. Spread a generous layer of the cashew cream mixture on top. Repeat layers until all ingredients are used, finishing with a layer of cream.
4. Chill: Refrigerate the tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set.
5. Serve: Dust the top with cocoa powder before serving.

This Vegan Tiramisu is a show-stopping dessert that rivals the traditional version in taste and texture. The creamy, coffee-soaked layers make for a perfectly balanced sweet treat. Whether served after a Sunday meal or for a special occasion, this dessert is sure to impress and satisfy those with a sweet tooth.

Vegan Polenta with Roasted Vegetables

This Vegan Polenta with Roasted Vegetables is a comforting and hearty dish, combining creamy polenta with an assortment of flavorful roasted vegetables. The richness of the polenta contrasts beautifully with the caramelized vegetables, creating a perfect balance of textures. This dish is simple to prepare, making it ideal for a relaxed Sunday dinner, and it can be customized with your favorite vegetables or herbs.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tbsp olive oil
• 2 zucchini, sliced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, cherry tomatoes, red onion, and garlic in olive oil, oregano, thyme, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
2. Cook the Polenta: While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Gradually whisk in the polenta, reduce heat to low, and cook, stirring frequently, until the polenta thickens and becomes creamy, about 10-15 minutes.
3. Combine and Serve: Once both the polenta and vegetables are ready, serve the polenta in bowls, topped with the roasted vegetables. Garnish with fresh basil and additional salt and pepper if desired.

This Vegan Polenta with Roasted Vegetables is a satisfying, well-rounded meal that offers a delicious contrast between the creamy polenta and the savory roasted veggies. It’s simple, yet full of flavor, and is the perfect way to enjoy a nourishing Sunday dinner. You can switch up the vegetables depending on the season or your preferences, making this dish endlessly adaptable.

Vegan Cauliflower Parmesan

Vegan Cauliflower Parmesan is a plant-based twist on the classic Eggplant Parmesan, with cauliflower acting as the star ingredient. This dish features crispy, breaded cauliflower steaks topped with marinara sauce and melted vegan cheese, offering all the deliciousness of traditional Parmesan without the dairy or meat. Perfect for Sunday dinner, it’s a comforting and satisfying vegan meal that will please everyone at the table.

Ingredients:

• 1 large cauliflower, cut into steaks
• 1 cup breadcrumbs (use gluten-free if needed)
• ½ cup flour (use chickpea flour for a gluten-free option)
• 1 cup unsweetened almond milk
• 2 cups marinara sauce
• 1 cup vegan mozzarella cheese
• ¼ cup vegan parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 2 tbsp olive oil
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Cauliflower: Mix the flour, garlic powder, oregano, salt, and pepper in a shallow bowl. In a separate bowl, pour in the almond milk. In another bowl, place the breadcrumbs. Dredge each cauliflower steak first in the flour mixture, then dip it in the almond milk, and finally coat it in breadcrumbs.
3. Bake the Cauliflower: Place the breaded cauliflower steaks on the prepared baking sheet and drizzle with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crispy.
4. Assemble the Dish: Spread marinara sauce over each cauliflower steak and top with vegan mozzarella and parmesan. Return to the oven for an additional 5-7 minutes to melt the cheese.
5. Serve: Garnish with fresh basil before serving. Serve with a side of pasta or a green salad for a complete meal.

This Vegan Cauliflower Parmesan is a flavorful and satisfying alternative to the classic dish, with the crispy cauliflower steaks acting as the perfect base for the rich marinara and vegan cheese. It’s the ideal dish for anyone looking to enjoy a delicious, comforting meal without the dairy or meat. This dish is sure to become a Sunday dinner favorite!

Vegan Gnocchi with Sage Butter

Vegan Gnocchi with Sage Butter is a simple yet elegant dish that features soft, pillowy potato gnocchi coated in a fragrant vegan butter sauce with crispy sage leaves. It’s an easy-to-make recipe with just a few ingredients, but the flavors are rich and indulgent. This dish is perfect for a cozy Sunday meal and can be paired with a side salad for a complete, satisfying dinner.

Ingredients:

• 1 pound potato gnocchi (store-bought or homemade)
• ½ cup vegan butter
• 10 fresh sage leaves
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Vegan parmesan cheese for garnish (optional)

Instructions:

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically until they float to the surface. Drain and set aside.
2. Prepare the Sage Butter Sauce: In a large skillet, melt the vegan butter over medium heat. Add the olive oil, minced garlic, and sage leaves. Cook, stirring occasionally, until the butter is melted and the sage becomes crispy, about 3-5 minutes. Be careful not to burn the garlic.
3. Toss the Gnocchi: Add the cooked gnocchi to the skillet and gently toss to coat them in the sage butter sauce. Cook for another 2-3 minutes until the gnocchi is lightly browned.
4. Serve: Transfer the gnocchi to plates, garnish with vegan parmesan (if using), and serve immediately.

Vegan Gnocchi with Sage Butter is a dish that’s as simple as it is delicious. The crispy sage and rich butter sauce elevate the soft gnocchi, creating a perfectly balanced flavor. It’s a cozy and indulgent meal that’s perfect for a Sunday evening, offering a warm and comforting experience with every bite. Add a side of roasted vegetables or a salad to complete the meal.

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is the perfect Sunday dish, offering a rich and creamy texture with the earthy flavors of mushrooms. The arborio rice cooks slowly to absorb the flavors of vegetable broth and white wine, creating a comforting and luxurious meal. The combination of fresh herbs and a generous sprinkle of vegan parmesan brings the dish together. It’s a warming, satisfying meal that’s simple to prepare, but impressive enough to serve for a special occasion.

Ingredients:

• 1 ½ cups arborio rice
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups mixed mushrooms (button, cremini, shiitake), sliced
• ½ cup dry white wine
• 4 cups vegetable broth, kept warm
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• ½ cup vegan parmesan (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Mushrooms: In a large pan, heat the olive oil over medium heat. Add the onions and garlic and sauté for 2-3 minutes until softened. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden.
2. Cook the Risotto: Add the rice to the pan with the mushrooms, stirring to coat it in the oil and mushrooms. Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
3. Add the Broth: Begin adding the warm vegetable broth, one ladle at a time, to the rice, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process for about 20-25 minutes, or until the rice is tender and creamy.
4. Finish the Dish: Once the rice is cooked, stir in the fresh thyme, parsley, and vegan parmesan. Season with salt and pepper to taste.
5. Serve: Spoon the risotto onto plates and garnish with extra parsley and vegan parmesan if desired.

This Vegan Mushroom Risotto is a rich and comforting dish, perfect for a cozy Sunday meal. The slow-cooked rice, combined with the savory mushrooms and the depth of white wine, creates a dish that’s both luxurious and satisfying. It’s an ideal recipe for a Sunday dinner, impressing guests or simply providing you with a warm, hearty meal at the end of the week. With a garnish of fresh herbs and vegan parmesan, it becomes a flavorful and filling vegan comfort food.

Vegan Stuffed Bell Peppers

Vegan Stuffed Bell Peppers are a hearty and colorful dish, bursting with flavor from the combination of quinoa, black beans, corn, and a blend of spices. The bell peppers themselves add a subtle sweetness, and when roasted, they become tender and delicious. This dish is an ideal choice for a Sunday meal, as it’s both nutritious and satisfying, and it can be easily customized with your favorite vegetables or grains.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Filling: Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3-4 minutes until softened. Add the cumin, chili powder, smoked paprika, and cook for another minute until fragrant.
2. Mix the Filling: Add the cooked quinoa, black beans, corn, and diced tomatoes to the skillet, stirring to combine. Season with salt and pepper to taste, then cook for 5-7 minutes to heat everything through.
3. Stuff the Peppers: Place the bell peppers in a baking dish. Spoon the quinoa mixture into each pepper, pressing down gently to pack it in.
4. Roast the Peppers: Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
5. Serve: Garnish with fresh cilantro and serve warm.

These Vegan Stuffed Bell Peppers are a colorful, nutrient-dense meal that’s both filling and delicious. The quinoa, beans, and vegetables come together to form a hearty filling, while the roasted peppers add a natural sweetness to the dish. Perfect for a Sunday meal, this dish is not only satisfying but also easy to make and highly customizable. You can swap in your favorite veggies or grains to make this meal your own, while still keeping it vibrant and wholesome.

Vegan Eggplant Parmesan

Vegan Eggplant Parmesan is a classic Italian comfort food, reimagined to be entirely plant-based. The breaded eggplant slices are crispy on the outside and tender on the inside, topped with rich marinara sauce and melted vegan cheese. This dish is ideal for a Sunday gathering, offering all the flavors and textures of traditional eggplant Parmesan without any dairy. It’s a perfect vegan alternative that will satisfy everyone at the table.

Ingredients:

• 2 medium eggplants, sliced into ½-inch thick rounds
• 1 ½ cups breadcrumbs (use gluten-free if necessary)
• 1 cup all-purpose flour
• 1 cup unsweetened almond milk
• 2 cups marinara sauce
• 1 ½ cups vegan mozzarella cheese
• ¼ cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Bread the Eggplant: In a shallow bowl, place the flour, salt, and pepper. In another bowl, pour the almond milk. In a third bowl, place the breadcrumbs. Dip each eggplant slice first in the flour mixture, then in the almond milk, and finally coat in breadcrumbs.
3. Bake the Eggplant: Arrange the breaded eggplant slices on the baking sheet and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden and crispy.
4. Assemble the Dish: Spread a small amount of marinara sauce in the bottom of a baking dish. Layer the baked eggplant slices in the dish, covering with more marinara sauce and sprinkling with vegan mozzarella between layers.
5. Bake and Serve: Bake for an additional 15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil before serving.

Vegan Eggplant Parmesan is a fantastic dish that replicates the richness and heartiness of the classic recipe without dairy. The crispy, breaded eggplant slices combined with the savory marinara and melted vegan cheese make this a comforting and satisfying meal, perfect for a Sunday dinner. Whether you’re vegan or just looking for a lighter version of this Italian favorite, this dish will be a hit with everyone at the table.

Vegan Lasagna with Tofu Ricotta

This Vegan Lasagna with Tofu Ricotta is a healthier, plant-based twist on the classic Italian lasagna. The layers of hearty pasta are filled with a creamy, flavorful tofu ricotta, marinara sauce, and sautéed vegetables. It’s a deliciously comforting dish that will please both vegans and non-vegans alike. Perfect for a Sunday family meal, this lasagna can easily be prepped ahead of time and is perfect for feeding a crowd.

Ingredients:

• 12 lasagna noodles
• 2 cups marinara sauce
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1 block firm tofu, drained
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• ½ tsp salt
• 1 cup vegan mozzarella cheese (optional)
• Fresh basil for garnish

Instructions:

1. Prepare the Tofu Ricotta: In a food processor, combine the tofu, nutritional yeast, lemon juice, garlic powder, basil, and salt. Pulse until smooth and creamy, with a ricotta-like texture.
2. Cook the Noodles: Cook the lasagna noodles according to the package instructions, drain, and set aside.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the zucchini and bell pepper and sauté for 5-7 minutes until soft. Add the spinach and cook for an additional 2-3 minutes until wilted.
4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of noodles on top, followed by a layer of tofu ricotta, sautéed vegetables, and more marinara sauce. Repeat the layers until all ingredients are used up, finishing with a layer of marinara sauce on top. Sprinkle with vegan mozzarella cheese if using.
5. Bake and Serve: Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly. Garnish with fresh basil before serving.

This Vegan Lasagna with Tofu Ricotta is a comforting, flavorful dish that rivals any traditional lasagna. The tofu ricotta is creamy and packed with flavor, while the vegetables add texture and color. The layers of pasta and marinara sauce make for a deliciously hearty meal, ideal for Sunday family gatherings or meal prep. It’s a great dish to serve to non-vegans as well, as it tastes just as delicious as the classic version but is much lighter and healthier.

Vegan Pasta Primavera

Vegan Pasta Primavera is a fresh and vibrant dish filled with seasonal vegetables and tossed in a simple olive oil and garlic sauce. The pasta is coated in a light, yet flavorful sauce that allows the natural sweetness of the vegetables to shine. It’s a perfect Sunday meal for when you want something light, colorful, and satisfying. You can easily adjust the vegetables depending on what’s in season or what you have on hand.

Ingredients:

• 12 oz pasta (spaghetti, penne, or your choice)
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tbsp fresh basil, chopped
• 2 tbsp nutritional yeast (optional)
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, drain, and set aside, reserving 1/2 cup of pasta water.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the zucchini, bell pepper, and broccoli, and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
3. Combine the Pasta and Vegetables: Add the cooked pasta to the skillet with the vegetables. Toss to combine, adding a little reserved pasta water if needed to help coat the pasta. Stir in the cherry tomatoes and cook for another 2-3 minutes until heated through.
4. Season and Serve: Stir in the fresh basil and nutritional yeast (if using). Season with salt and pepper to taste. Serve warm.

Vegan Pasta Primavera is a light, fresh dish that celebrates the beauty of seasonal vegetables. The combination of tender pasta, crisp veggies, and a garlic-infused olive oil sauce makes this meal both satisfying and wholesome. It’s a great choice for a Sunday meal when you want something that’s quick to prepare but still feels special. Plus, it’s easily customizable based on what vegetables you have available, making it a versatile and go-to recipe for any time of the year.

Vegan Caprese Salad with Balsamic Glaze

A fresh and vibrant Vegan Caprese Salad with Balsamic Glaze is the perfect Italian-inspired dish for a Sunday lunch or appetizer. This salad features juicy tomatoes, creamy vegan mozzarella, fresh basil, and a tangy balsamic glaze. It’s a simple yet elegant dish that celebrates the flavors of summer and is incredibly easy to put together. The balsamic glaze adds a sweet and tangy finish, making this salad a refreshing and satisfying meal or side dish.

Ingredients:

• 3 large tomatoes, sliced
• 1 block vegan mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and maple syrup. Bring to a simmer over medium heat and cook for 5-7 minutes until the mixture has reduced by half and thickened into a glaze. Remove from heat and let it cool slightly.
2. Assemble the Salad: On a serving platter, arrange the tomato and vegan mozzarella slices, alternating them and overlapping slightly. Tuck fresh basil leaves between the slices.
3. Drizzle and Serve: Drizzle the olive oil and balsamic glaze over the salad. Season with salt and pepper to taste. Serve immediately or refrigerate for up to 30 minutes before serving for a slightly chilled dish.

This Vegan Caprese Salad with Balsamic Glaze is a refreshing and light meal that bursts with flavor. The combination of ripe tomatoes, creamy vegan mozzarella, and fragrant basil is simple yet delightful. The homemade balsamic glaze adds a sweet and tangy touch that elevates the dish, making it perfect for a Sunday brunch, picnic, or a light dinner. It’s quick to make and packed with fresh ingredients, allowing the natural flavors to shine through beautifully.

Note: More recipes are coming soon!