3 Italian Vegan Recipes Taste Like Meat

Everyone loves Italian food. Pasta, pizza, lasagna… what’s not to love? But for those of us on a vegan diet, finding good Italian food can be a challenge. After all, the Italian diet is rich in cheese, eggs, and meat. So, what workarounds can you implement to enjoy great Italian food while remaining vegan? Fortunately, there are plenty of options.

Italian Vegan Recipes You Need to Try

Although many people may not know how to speak Italian, we all know Italy has fantastic cuisine. Many people consider it their favorite. So, how do we make these delicacies at home?

We will introduce the recipes without further ado and without leaving you wondering. Roll up your sleeves because step-by-step instructions, down to the smallest detail, will be waiting for you.

Italian Vegan Recipes

• Vegan Frittata

Italian vegan recipes – Step-by-step vegan frittata recipe

You heard right, you will eat a Frittata. But it’s egg-free, cheese-free and even tofu-free. Those who doubt whether this is tasty, we are waiting for you in the kitchen for us to prove it.

Ingredients

1 zucchini (medium-size) or mushrooms
1 cup of chickpea flour
1 cup of water
4 tablespoons of olive oil
1 red onion (chopped)
Pepper
Half a teaspoon of salt

Recipe

1. Place 1 cup of chickpea flour in a large, deep mixing bowl. Pour 1 cup of water over it, add 2 tablespoons of olive oil, black pepper, and salt, and mix with a blender until the mixture resembles a beaten egg. Set the mixture aside.
2. Finely chop the onion. Cut the zucchini into rounds as well. (If you are going to use mushrooms instead of zucchini, you can chop the mushrooms as thin as onions at this stage)
3. Now we will cook the vegetables. We used water to cook them (to keep the calories lower). You can use a little oil and saute them.
4. Pour 2 cups of water into the hot pan, add the onions, and after cooking for a while, add the zucchini and continue cooking. Add some salt and pepper while continuing to cook them. Cover the pan lid and continue cooking until the zucchini is soft.
5. When the zucchini is cooked, mix it and turn off the heat. Then, spoon the zucchini mixture into the liquid flour mixture.
6. Mix it all well with a spoon.
7. Now, take a nonstick pan and start preheating it. When it gets hot, pour 2 tablespoons of olive oil into it. After waiting for the oil to heat up, pour the whole mixture into the oil and cook it back and forth like a pancake. (It will be enough to cook each side for about 3 minutes.)
8. Please put it on a plate and cut it into triangles like pizza slices.

• Pasta with Parmesan and Mushrooms (With Homemade Vegan Parmesan Cheese Recipe)

Parmesan pasta recipe

Now, we are making delicious spaghetti. But in this recipe, we will make it a little safer. We will show you how to quickly make vegan cheese at home, and you will enjoy adding this Parmesan to your spaghetti.

Ingredients

4 cups of unsweetened coconut milk
1 tablespoon of nutritional yeast, but 2 tablespoons would be ideal for a more intense cheese flavor
1/4 teaspoon of garlic powder
1 tablespoon of agar agar powder
1 teaspoon of salt
Half a pack of pasta
2 cups of mushrooms
2 tablespoons of olive oil
Black pepper and salt
4-5 basil leaves

100% Vegan Homemade Parmesan Cheese Recipe

Italian Vegan Recipes – Vegan Parmesan cheese recipe

1. First of all, let’s start by making the parmesan cheese. After making the cheese, if you have time, we recommend wrapping it in a cling film and keeping it in the refrigerator for a few days and then consuming it.
2. Get a medium glass bowl. Using a brush, rub 2 tablespoons of olive oil all over the bowl. Set the oily bowl aside.
3. Then, set a large pot on the stove to medium heat. Mix thoroughly with 1 cup of cocoa, nutritional yeast, garlic powder, agar powder, black pepper, and salt.
4. For the next step, add the rest of the coconut milk and continue cooking without stopping for 5 minutes. Then, reduce the heat and cook, stirring, for another 5 minutes.
5. Now, slowly pour the liquid mixture you prepared into the oiled glass bowl and let it sit for 15 minutes. Then, it’s time to turn the liquid into Parmesan cheese. Put the bowl in the refrigerator and let it sit for 2 hours.
6. The liquid will have become solid after 2 hours. Remove the cheese from the bowl. If this seems complicated, gently press the edges of the circle with your fingers to dislodge them. Then, turn the bowl upside down so it falls.
7. Now, please keep it in the refrigerator for at least 2 days. Thus, its shape will fit more and take the shape of Parmesan cheese. Then you can use it with any meal you want. For example;

Pasta with Parmesan and Mushrooms Recipe

Italian vegan recipes – Parmesan and mushroom pasta recipe

1. Start by boiling your pasta. Drain the water, wash it with cold water and set it aside.
2. Then, get the mushrooms. Clean their shells with a damp cloth, but do not wash them. Cut off the stems and divide them into 4 equal parts.
3. Get any pan. Put the mushrooms in it and cook until the water is absorbed. When the mushrooms have wholly absorbed their water, add 2 tablespoons of olive oil and start frying. To continue frying, add black pepper and salt and mix.
4. Cut a few pieces of parmesan cheese that you have kept in the fridge and pour it over the fried mushrooms. After continuing to mix for a while, pour the boiled pasta over it, mix, add basil leaves on top and voila.

See Also:

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Spanish Vegan Churro Recipe (In Just 10 Minutes)

Turkish Mediterranean Soup Recipe

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