Italian vegan food

Gather your friends and family this winter for a vegan Italian feast. The cold weather has never looked so good!
Close-up of dinner table, vegan Bolognese on white plates, white wine in glasses, hands holding cutlery

Cosy Italian vegan dinner party

Although warm summer evenings have come to an end, this simply means cosy indoor evenings are in order! And what better way to be indoors than with your favourite people enjoying delicious hearty food with a good glass of wine – who knew cold weather could be so good?

To help you get inspired for winter cooking, here are two of our favourite Italian cosy dishes which of course are delightfully vegan. If you love these recipes, be sure to try out our Italian inspired cocktails and vegan snacks!

Delicious Mushroom Bolognese

Black metal pan containing mushroom Bolognese, some wrapped around a fork, red and white checked cloth

This is a great to recipe to have after a long day of hiking. The mushrooms contain plenty of protein and the carbohydrates in the pasta will refuel your body. And, if you have left over Bolognese sauce, you can easily freeze it and enjoy it for dinner on a busy weeknight.

Ingredients:

2 tbsp olive oil

1 brown onion, diced

3 cloves of garlic, crushed

1 celery stalk, chopped

2 sprigs of rosemary

10 g porcini mushrooms soaking in 30 ml of hot water

600 g button mushroom, roughly chopped

1 tbsp tomato paste

200 ml red wine

200 ml

700 g tomato puree

500 g spaghetti 

Recipe:

1.      Pour the olive oil in a large frying pan and place over medium heat. Once the oil is hot, add the onion and cook until soft. Add the garlic and celery, season with salt and pepper and sauté until golden.

2.      Add the button mushrooms and cook until reduced. Add the sprigs of rosemary and simmer for two to three minutes.

3.      Remove the porcini mushrooms from the hot water, chop and add to the pan followed by the remaining water. Increase the heat to high and stir in the red wine, canned tomatoes and tomato puree.

4.      Bring the sauce to a simmer, place the lid on the pan and simmer for 30 minutes to an hour. The longer you leave it, the more flavoursome your sauce will be. Stir the sauce occasionally and season to taste if needed.

5.      In a large pot of boiling water, cook the spaghetti according to the packet’s instructions. Once al dente, drain the pasta and serve it in some bowls along with generous amounts of your mushroom Bolognese. Enjoy with your favourite red wine and buon appetito!

 Healthy hearty Minestrone 

Enamel bowl containing minestrone soup, on white cloth on top of rustic wooden surface

We’re sure this hearty soup will easily become a go-to meal this winter. It requires minimum effort and it’s a great way to use up those vegetables that are seeing the end of their days. Last, it’s healthy, nutritious and simply delicious!

Ingredients:

1 tbsp olive oil

1 brown onion, diced

4 cloves of garlic, crushed

200 g of vegetables, peeled and chopped (carrots, celery, zucchini, green beans)

200 g packed baby spinach

1 litre hot vegetable broth

400 g canned diced tomato

400 g kidney beans drained

50 g short macaroni pasta

Italian seasoning (dried basil, oregano, thyme and rosemary)

Red pepper flakes – optional

Recipe:

1.      Pour the olive oil in a large pot and place on high heat. Add the onion and garlic and sauté until the onion is close to being soft. Add the chopped vegetables and sauté for 2-3 minutes or until they begin to lose their moisture.

2.      Add the kidney beans, Italian seasoning and stir in the canned tomatoes and vegetable broth. Add the pasta and stir gently.

3.      Bring the soup to a simmer, close the lid of the pot and continue to simmer for 15 minutes or until the vegetables and pasta are soft.

4.      Remove the lid, add the spinach and season to your liking. Serve immediately as it is or with fresh crusty bread – enjoy!

Remember, be sure to wash your hands before and after cooking with the range of deliciously scented N.A.E. handwashes.

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