The Vegan Italian Kitchen

This isn’t your traditional ‘pesto’ – there’s no nuts, herbs or cheese. It’s a green sauce that masquerades as pesto. This recipe is a frugal way of using fr...

The beauty of this minestrone is that you can mix and match with whichever ingredients you have at home. Choose any veggies, beans, lentils and pasta. No can...

Perhaps you wouldn't expect a cheese fondue recipe to make its way onto an Italian blog. However in the north of Italy, particularly the regions closer to th...

A classic Italian dish, traditionally made with pancetta or bacon and egg yolks - we're taking it to new vegan heights! This recipe uses tofu, liquid smoke a...

High gluten flour is a magical ingredient for creating meat-free 'meaty' dishes called seitan. Make these Easy Seitan Sausages for your next BBQ. And find ou...

A great party starter of layered cashew cream cheese and pesto - perfect for an antipasto platter. Every party and Christmas celebration needs a great platte...

Cheese. Yes CHEESE. It’s the hardest food product to give up when shifting to a vegan diet. ‘But cheese,’ they say. And I must agree, yes, it's darn tough gi...

For this pasta recipe - you don't need eggs or a pasta machine. You just need a little love. What could be more satisfying? INGREDIENTS 2 cups semolina flour...

You won't need that dairy version anymore - a block of tofu, a few flavourful additions and you can create your very own creamy dreamy alternative. INGREDIEN...

This wonderfully easy recipe makes 3 medium pizzas. Or 2 large ones for those who love a thick crust. This is a tried and true Fragnito family recipe. You wo...

Polpette (meatballs) are traditionally made with ground meat. Of course, you could use a store-bought vegan mince, but I love the rich and meaty texture of w...

After my exit from The Chefs' Line - I wanted to cook more! So I have challenged myself to prove that I can veganise each dish cooked up on Italian Week. TOF...

Here is my Eggplant Vegan Parmigiana from Episode 1 of The Chefs' Line. As judge Dan Hong said, 'It was a really great take on this classic dish. A delicious...