Italian vegan recipe

Vegan Roasted Tomato Caprese Towers

vegan roasted tomato caprese towers

Vegan Roasted Tomato Caprese Towers

Elegant stacked towers of roasted heirloom tomatoes, creamy cashew mozzarella, and fresh basil — drizzled with balsamic glaze. A stunning plant-based take on the Italian classic.

Servings – 4

Ingredients

  • 4 large heirloom or beefsteak tomatoes
  • 1 ripe avocado, sliced
  • 1 cup raw cashews (soaked 4 hrs, drained)
  • ⅓ cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 2 garlic cloves
  • 1 teaspoon apple cider vinegar
  • ¾ teaspoon salt
  • 1 teaspoon agar-agar powder
  • 3 tablespoons olive oil (for roasting)
  • ½ cup fresh basil leaves
  • 3 tablespoons balsamic glaze
  • ½ teaspoon sea salt flakes
  • ½ teaspoon black pepper, freshly cracked
  • 2 tablespoons pine nuts (toasted, optional)
  • 1 tablespoon fresh chives (for garnish)

Steps

1. Soak the cashews: Place 1 cups raw cashews (soaked 4 hrs, drained) in a bowl and cover with cold water. Soak for at least 240 minutes 240:00 (or overnight). Drain and rinse thoroughly before using.

2. Preheat oven: Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

3. Roast the tomatoes: Slice 4 large heirloom or beefsteak tomatoes into thick rounds (about 1.5 cm each). Arrange on the baking tray, drizzle with 3 tablespoons olive oil (for roasting), and season with 0.5 teaspoons sea salt flakes and 0.5 teaspoons black pepper, freshly cracked. Roast until caramelized and slightly shrunken but still holding their shape.

4. Blend the cashew mozzarella: Add the soaked cashews, 0.3 cups water, 2 tablespoons lemon juice, 2 tablespoons nutritional yeast, 2 garlic cloves, 1 teaspoons apple cider vinegar, and 0.8 teaspoons salt to a high-speed blender. Blend until completely smooth and creamy with no lumps — about 2 minutes 02:00.

5. Set the mozzarella: Pour the blended mixture into a small saucepan. Whisk in 1 teaspoons agar-agar powder and heat over medium, stirring constantly until it bubbles and thickens slightly (about 3–60 minutes 60:00). Pour into a lightly oiled round mold or small glasses and refrigerate until firm.

6. Toast the pine nuts: In a dry skillet over medium heat, toast 2 tablespoons pine nuts (toasted, optional) for 2–3 minutes 03:00, stirring often until golden. Set aside to cool.

7. Unmold the mozzarella: Once the cashew mozzarella is firm, gently unmold and slice into rounds roughly the same diameter as your tomato slices.

8. Assemble the towers: On each plate, layer: one roasted tomato slice → one cashew mozzarella round → one or two slices of ripe avocado → a few fresh basil leaves. Repeat layers 2–3 times to build the tower. Press gently to secure.

9. Garnish & serve: Drizzle generously with 3 tablespoons balsamic glaze, scatter toasted pine nuts (optional) and 1 tablespoon fresh chives over the top. Finish with a pinch of ½ teaspoon sea salt flakes and a crack of ½ teaspoon black pepper, freshly cracked. Serve immediately while tomatoes are still warm.

Notes

Tips & Variations:

  • 🍅 Best tomatoes: Heirloom, beefsteak, or Roma work best. Avoid watery varieties.
  • 🥛 Shortcut: Skip agar-agar for a softer, spreadable cashew cream — still delicious!
  • 🌿 Herb swap: Try fresh mint or micro-greens instead of basil.
  • 🧄 Roasted garlic: Add roasted garlic cloves between layers for extra depth.
  • 🫙 Make ahead: Cashew mozzarella keeps refrigerated for up to 4 days.
  • 🌡️ Serving: Best served with warm roasted tomatoes and chilled mozzarella for contrast.
  • 🥑 Avocado tip: Make sure your avocado is ripe but firm so the slices hold their shape nicely in the tower. Slice just before assembling to keep them looking fresh and vibrant.

🥗 Nutrition Facts (per serving, approx.): | Nutrient | Amount | |———-|——–| | Calories | ~320 kcal | | Protein | 9 g | | Carbohydrates | 22 g | | Dietary Fiber | 4 g | | Sugars | 9 g | | Total Fat | 23 g | | Saturated Fat | 4 g | | Sodium | 380 mg | | Vitamin C | 35% DV | | Calcium | 6% DV | | Iron | 15% DV | | Magnesium | 18% DV |

💚 Health Benefits:

  • 🍅 Lycopene-rich tomatoes — A powerful antioxidant linked to heart health and reduced cancer risk, especially enhanced by roasting.
  • 🥜 Cashews — Provide heart-healthy monounsaturated fats, magnesium for muscle function, and plant-based protein.
  • 🌿 Fresh basil — Rich in vitamin K, anti-inflammatory compounds, and essential oils that support immunity.
  • 🫒 Olive oil — High in oleocanthal, a natural anti-inflammatory, and supports brain and cardiovascular health.
  • 🍇 Balsamic glaze — Contains acetic acid which may help regulate blood sugar, plus antioxidants from grape polyphenols.
  • 🌾 Nutritional yeast — An excellent source of B-vitamins (including B12 in fortified versions), zinc, and complete protein.
  • 🌱 100% Vegan & Dairy-Free — Ideal for those with lactose intolerance or following a plant-based lifestyle.

A few highlights about this dish:

  • The star ingredient is the cashew mozzarella — it mimics the creamy, mild flavour of traditional buffalo mozzarella beautifully, and the agar-agar gives it that satisfying sliceable texture.
  • Roasting the tomatoes is the key technique here — it concentrates their natural sweetness and adds a caramelized depth that raw tomatoes simply can’t match.
  • Nutrition-wise, this is a powerhouse plate — loaded with lycopene, healthy fats, plant protein, and a broad spectrum of vitamins and minerals, all around 320 kcal per serving.

Tried this recipe? Leave a comment below and let us know how it turned out! Browse all our vegan recipes to keep enjoying ultimate delicious and healthy lifestyle.

May 10, 2026 by All Recipes Mains & Bowls 5

Spaghetti with Spinach an Sun-Dried Tomato Cream Sauce

spaghetti with spinach an sun dried tomato cream sauce

Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce

This creamy, comforting Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce is a restaurant-quality pasta dish you can make in just 25 minutes. Al dente spaghetti is tossed in a luscious, garlicky cream sauce loaded with fresh spinach and sweet-tangy sun-dried tomatoes. It’s rich, satisfying, and easy to make vegan — perfect for weeknight dinners, date nights, or meal prep. A beautiful balance of creamy, savory, and bright flavors that even non-vegans will love!

Ingredients (Serves 4)

For the Pasta:

  • 12 oz (340g) spaghetti (regular or gluten-free)

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For the Cream Sauce:

  • 2 tablespoons olive oil
  • 4–5 garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional, for gentle heat)
  • ½ cup sun-dried tomatoes (oil-packed), drained and chopped
  • 5–6 oz (about 5 cups) fresh baby spinach
  • 1 cup heavy cream OR full-fat coconut milk (for vegan version)
  • ½ cup grated Parmesan cheese OR 3–4 tbsp nutritional yeast (vegan)
  • ½ cup pasta cooking water (reserved)
  • Zest and juice of ½ lemon
  • Salt and freshly ground black pepper, to taste

Optional Garnishes:

  • Extra sun-dried tomatoes
  • Fresh basil or parsley, chopped
  • More black pepper or chili flakes
  • Toasted pine nuts

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
  2. Make the sauce: While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes. Sauté for 30–60 seconds until fragrant.
  3. Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
  4. Wilt the spinach: Add fresh spinach in batches and cook until just wilted (2–3 minutes).
  5. Create the cream sauce: Pour in the cream (or coconut milk). Bring to a gentle simmer. Stir in Parmesan (or nutritional yeast), lemon zest, lemon juice, salt, and pepper. Simmer for 2 minutes until slightly thickened.
  6. Combine: Add the drained spaghetti to the skillet. Toss everything together, adding reserved pasta water ¼ cup at a time until you reach a silky, creamy consistency.
  7. Serve immediately: Plate and finish with extra black pepper, herbs, and a drizzle of olive oil if desired.

Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes

Nutritional Facts (Approximate per Serving – vegan version with coconut milk)

  • Calories: 420–460 kcal
  • Protein: 12–14g
  • Total Fat: 16–20g (healthy fats)
  • Carbohydrates: 58–62g
  • Dietary Fiber: 6–8g
  • Key micronutrients: High in Vitamin K, Vitamin A, iron, folate, and antioxidants from spinach and tomatoes.

Note: Using heavy cream and Parmesan adds about 50–70 extra calories per serving. Values are estimates.

Health Benefits

  • Nutrient-Dense: Spinach delivers iron, Vitamin K, and folate for energy and bone health.
  • Antioxidant Power: Sun-dried tomatoes are rich in lycopene, which supports heart health and fights inflammation.
  • Satisfying & Balanced: The combination of carbs, healthy fats, and greens keeps you full without heaviness.
  • Vegan & Weight-Loss Friendly: The coconut milk version is fully plant-based and still feels indulgent while being lighter than traditional cream sauces.
  • Gut-Friendly: High fiber from spinach and whole-grain pasta options supports digestion.

Tips and Variations

  • Make it Vegan: Use coconut milk + nutritional yeast — it’s incredibly creamy!
  • Lower Carb: Serve over zucchini noodles or spaghetti squash.
  • Protein Boost: Add white beans, chickpeas, grilled chicken, or shrimp.
  • Extra Veggies: Toss in cherry tomatoes, mushrooms, or roasted red peppers.
  • Storage: Best fresh, but leftovers keep in the fridge for 2–3 days. Reheat with a splash of water or plant milk.
  • Oil-Free Option: Sauté in a splash of vegetable broth instead of oil.

Serving Suggestions

  • Pair with a simple green salad or garlic bread.
  • Great alongside grilled tofu, chicken, or salmon.
  • Perfect for meal prep — portion into containers for quick lunches.

This Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce is creamy comfort food that’s secretly good for you! It’s one of those recipes that feels fancy but is super easy.

Tried this recipe? Leave a comment below and let us know how it turned out! Browse all our vegan recipes to keep enjoying ultimate delicious and healthy lifestyle.

May 4, 2026 by All Recipes Dinner 0

Spinach and White Beans

This quick and flavorful Spinach and White Beans dish is a nutritious, one-pan wonder that comes together in just 15 minutes. Tender baby spinach meets creamy white beans in a garlicky, lemony sauce with a hint of chili flakes for gentle heat. It’s a versatile Mediterranean-inspired recipe that works as a satisfying main dish, hearty side, or protein-packed topping for bowls and toast. Perfect for vegan, vegetarian, gluten-free, and weight-loss friendly eating!

Ingredients (Serves 4 as a side / 2 as a main)

  • 2 tablespoons extra virgin olive oil
  • 4–5 garlic cloves, thinly sliced or minced
  • 2 (15 oz) cans white beans (cannellini, great northern, or navy beans), rinsed and drained
  • 10–12 oz (about 8–10 cups) fresh baby spinach
  • 1 teaspoon lemon zest
  • 2–3 tablespoons fresh lemon juice (about 1 lemon)
  • ½–1 teaspoon red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • Optional extras: ¼ cup grated Parmesan or nutritional yeast (for vegan), toasted pine nuts, fresh parsley or dill

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Instructions

  1. Heat the oil: In a large skillet, heat olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook for 30–60 seconds until fragrant (don’t let it brown).
  2. Add the beans: Stir in the drained white beans. Cook for 2–3 minutes, stirring occasionally, until they’re warmed through and lightly coated in garlic oil.
  3. Wilt the spinach: Add the fresh spinach in batches, stirring gently. Cook for 2–4 minutes until the spinach is just wilted but still bright green.
  4. Season and finish: Remove from heat. Stir in lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning. Sprinkle with Parmesan/nutritional yeast or herbs if desired.
  5. Serve immediately for the best texture.

Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes

Nutritional Facts (Approximate per Serving – as 4 side portions)

  • Calories: 220–250 kcal
  • Protein: 10–12g
  • Total Fat: 7–8g (healthy fats from olive oil)
  • Carbohydrates: 28–32g
  • Dietary Fiber: 8–10g (excellent source)
  • Key micronutrients: Very high in Vitamin K, Vitamin A, folate, iron, magnesium, and potassium.

Note: Values are estimates. This dish is naturally low-calorie, high-fiber, and nutrient-dense.

Health Benefits

  • Iron & Bone Support — Spinach provides plant-based iron and Vitamin K for strong bones.
  • Heart Health — White beans are rich in soluble fiber that helps lower cholesterol; olive oil and garlic offer anti-inflammatory benefits.
  • Weight Management — Extremely filling thanks to high fiber and protein, with low energy density — great for healthy weight loss or vegan diets.
  • Blood Sugar Control — The combination of fiber and protein stabilizes blood sugar levels.
  • Gut Health — Prebiotic fiber from beans supports a healthy microbiome.

Tips and Variations

  • Make it Creamier: Add a splash of vegetable broth and a spoonful of tahini or coconut milk.
  • Mediterranean Twist: Add sun-dried tomatoes, olives, or artichoke hearts.
  • Spicy Version: Increase red pepper flakes or stir in harissa.
  • Meal Prep: Stores well in the fridge for 3–4 days. Reheat gently or enjoy cold in wraps/salads.
  • Protein Boost: Top with a fried egg, grilled chicken, or tofu.
  • Lower Carb: Use fewer beans and more spinach for an ultra-light version.

Serving Suggestions

  • As a main: Serve over quinoa, brown rice, or cauliflower rice.
  • As a side: Pair with grilled fish, chicken, or roasted vegetables.
  • In bowls: Add to grain bowls with avocado, cherry tomatoes, and feta.
  • On toast: Spoon onto crusty bread or avocado toast for a quick meal.
  • With eggs: Perfect alongside scrambled eggs or in a breakfast hash.

This Spinach and White Beans recipe is simple, affordable, and incredibly versatile — a staple for anyone wanting quick, healthy meals. It’s especially great for your group focused on vegan eating or healthy weight loss! 💚

Try it tonight and share your version in the comments! 🌿

May 4, 2026 by All Recipes Dinner 0

Vegan Cannelloni Recipe

vegan cannelloni recipe

There are pasta dinners that feel genuinely special. And then there are pasta dinners like this Vegan Cannelloni — the kind that comes out of the oven bubbling with rich tomato sauce, with pasta tubes so generously filled with creamy ricotta-style cashew and spinach filling that they have expanded slightly in the dish, their tops blistered and golden where the sauce has caramelized against them. This is that dinner. The one that looks like it took considerably more effort than it actually did. The one that makes a weeknight feel like a dinner party. The one that disappears from the baking dish before anyone realizes they have had seconds.

This recipe fills dried cannelloni tubes with a rich filling built on cashew ricotta, wilted spinach, and herbs — a filling so satisfying and so deeply flavored that it rivals any dairy-based ricotta in both texture and taste — then nestles them in a generous, garlicky tomato sauce and bakes until the pasta is perfectly tender, the filling is set, and the top is golden and slightly crisped at the edges.

What makes this cannelloni so outstanding is the cashew ricotta — blended from soaked cashews with lemon juice, nutritional yeast, and garlic into a smooth, creamy, subtly tangy filling that behaves identically to dairy ricotta in this application, holding its shape inside the pasta tubes while baking into a rich, satisfying filling of extraordinary flavor.

This recipe is 100% vegan, ready in about 65 minutes, and absolutely magnificent served directly from the baking dish at the table with a simple green salad alongside.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
25 mins40 mins65 mins4~480 kcal

Ingredients

For the Cashew Ricotta Filling

  • 1½ cups (195g) raw cashews, soaked in boiling water for 30 minutes then drained
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 clove garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp water, to reach consistency

For the Spinach Filling Mix-in

  • 3 cups (90g) fresh spinach, wilted and squeezed very dry
  • ¼ tsp nutmeg
  • Salt and pepper

For the Tomato Sauce

  • 1 can (400g) crushed tomatoes
  • 1 can (400g) diced tomatoes
  • 4 cloves garlic, minced
  • 1 medium onion, finely diced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sugar or maple syrup
  • Salt and pepper

For Assembly

  • 250g dried cannelloni tubes (approximately 16–18 tubes)
  • ½ cup (60g) vegan mozzarella, shredded (optional topping)
  • Fresh basil for garnish

Instructions

  1. Make the cashew ricotta. Blend the drained cashews, nutritional yeast, lemon juice, garlic, salt, pepper, and water in a high-speed blender until smooth and creamy — similar in consistency to thick ricotta. Taste and adjust salt and lemon. Set aside.
  2. Prepare the spinach. Wilt the spinach in a dry pan over medium heat for 2–3 minutes. Transfer to a clean towel and squeeze very thoroughly until almost completely dry. Roughly chop and mix into the cashew ricotta along with the nutmeg. Season generously.
  3. Make the tomato sauce. Heat the olive oil in a wide pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for 60 seconds. Add both cans of tomatoes, oregano, basil, and sugar. Simmer for 10 minutes until slightly reduced. Season generously.
  4. Preheat the oven. Preheat to 375°F (190°C). Spread a thin layer of tomato sauce across the base of a deep baking dish.
  5. Fill the cannelloni. Transfer the spinach ricotta filling to a piping bag or a zip-lock bag with the corner snipped off. Pipe the filling into each dry cannelloni tube, filling generously from both ends if needed. Alternatively use a small spoon, though a piping bag is significantly faster and less messy.
  6. Assemble. Nestle the filled cannelloni tubes in a single layer over the sauce base in the baking dish. Pour the remaining tomato sauce over the top, ensuring every tube is covered — exposed pasta will not soften properly during baking. Top with shredded vegan mozzarella if using.
  7. Bake covered then uncovered. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for a further 10 minutes until the sauce is bubbling, the top is golden, and a knife inserted into the thickest tube meets no resistance.
  8. Rest and serve. Let rest for 5 minutes before serving. Garnish with fresh basil and serve directly from the baking dish.

Pro Tips

  • Use a piping bag to fill the cannelloni — it is the single change that makes this recipe dramatically easier than using a spoon, which is slow and messy.
  • Ensure every tube is completely covered in tomato sauce before baking — any exposed pasta will remain hard and undercooked in the finished dish.
  • Squeeze the spinach until completely dry before adding to the ricotta — excess moisture makes the filling too wet and can cause the tubes to burst during baking.
  • Cover tightly with foil for the first 30 minutes — the steam trapped under the foil is what cooks the pasta through from the inside.

The History of Cannelloni

Cannelloni is one of the most beloved baked pasta dishes in Italian cooking, originating in the Southern Italian tradition of stuffed and baked pasta that also produced manicotti, lasagne, and stuffed shells. The name derives from the Italian word canna, meaning cane or tube, referring to the cylindrical pasta shape that characterizes the dish. Traditional fillings include ricotta and spinach, meat and béchamel, and various regional combinations, all united by the technique of filling the tubes before baking them in sauce until the pasta softens and the filling sets into a rich, unified whole. This vegan version is entirely faithful to the spinach ricotta tradition, producing a result indistinguishable in character from the dairy original.

Flavor Variations

  • Mushroom and Walnut Cannelloni: Replace half the spinach with finely chopped sautéed mushrooms and add crushed toasted walnuts to the filling for a richer, earthier version.
  • Pumpkin and Sage Cannelloni: Add roasted pumpkin puree to the cashew ricotta and season with sage for a beautiful autumn version.
  • Béchamel Topped Cannelloni: Make a simple vegan béchamel from plant milk and vegan butter to pour over the top of the cannelloni instead of or alongside the tomato sauce.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~480 kcal16g58g6g20g

Storage

  • Refrigerator: Store covered in the baking dish or in an airtight container for up to 4 days. Reheat covered in the oven at 350°F (175°C) for 20 minutes.
  • Freezer: Assemble completely, cover tightly, and freeze for up to 2 months before baking. Bake from frozen at 375°F (190°C) covered for 50 minutes then uncovered for 15 minutes.
  • Make ahead: Assemble up to 24 hours before baking and refrigerate covered. Add 10 extra minutes to the covered baking time when cooking from cold.

Frequently Asked Questions

Can I use fresh pasta sheets instead of dried tubes?

Yes — blanch fresh lasagne sheets briefly, fill and roll them into tubes, then bake as directed. This produces a more delicate, silkier pasta layer than dried tubes.

Why are my cannelloni still hard after baking?

Hard cannelloni is caused by insufficient sauce coverage, under-baking, or foil that was not sealed tightly enough. Ensure every tube is submerged in sauce, bake for the full time, and seal the foil tightly to trap steam.

Can I make this nut-free?

Yes — replace the cashew ricotta with a mixture of firm tofu blended smooth with nutritional yeast, lemon juice, and salt for a nut-free filling with a similar texture.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more impressive vegan pasta and Italian dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 28, 2025 by All Recipes Dinner 0