Light, fresh, and full of Italian flavor — these Easy Zucchini Rolls with vegan ricotta, garlic, and parsley are a simple plant-based antipasto, perfect for summer tables, aperitivo spreads, or light dinners.
Discover how to make Roman-style artichokes the traditional way — tender, herb-infused, and naturally vegan. This Carciofi alla Romana recipe includes a zero-waste tip to turn artichoke stems into a creamy vegan pâté.
A simple and elegant holiday appetizer — toasted rustic bread topped with vegan ricotta, folded vegan mortadella, a drizzle of honey, and fresh chives. This easy vegan toast is perfect for aperitivo or festive gatherings.
Rustic, naturally sweet, and deeply Italian — this Easy Tuscan Vegan Chestnut Cake is made with chestnut flour, olive oil, and rosemary.
Try these crispy vegan panzaroti stuffed with vegan mozzarella and pepper ragu sauce. A perfect savory and cheesy snack or appetizer!
Enjoy this rich and flavorful Vegan Sicilian Caponata made eggplants, olives, and capers for a perfect plant-based meal!
