A Vegan Italian Dinner Spread

Choosing a Vegan lifestyle is not something to be done lightly. It should be a well researched and well reasoned decisions. There is a lot of misinformation from both Vegans and those who are against the Vegan ideology. Here you’ll find evidence based research about Veganism and the impact it can have, as well as some fantastic plant based recipes.


One of the most important things about cooking good meals for other people is presentation. Not only does it really showcase your great food, it’s really fun to do. Here’s a fantastic Vegan Italian dinner spread that’s fun, filling, and healthy.

I usually use a wheat pasta. Start this boiling before you begin making everything else.


The salads pictured above are the actual result. To make them, you need the following ingredients.

Red Kale

Romaine Lettuce

Cherry Tomatoes

Small Yellow Onions

Baby Carrots

Sliced White Mushrooms

Sliced Radishes

Soy Pepper Jack Cheese

Toss the kale and the romaine until it’s well mixed and fill your bowls 3/4 of the way up. The rest gets arrayed over the top for presentation, as shown above. These are super easy and taste great. If you want to avoid regular dressing, a little olive oil mixed with garlic, oregano, and basil will do the trick.

Pasta Sauce

Now, the sauce.

2 cans/jars Tomato sauce of choice (Any will do, since we’ll season it and add to it. Cheap sauce is fine.)

1 Large Eggplant

1 Small Yellow Onion

5 White Mushrooms

1/2 Green Bell Pepper

Slice everything into 1/2 in. pieces at the most. Saute them with olive oil or your vegan spread of choice with oregano, basil, black pepper, garlic, and parsley. Slowly heat the sauce in a medium sized pot. Once the vegetables are browned, you can add them to the sauce. The seasonings used there will suffice for the sauce, so you don’t need to season it separately.

Once the sauce is done, to present, put into a sizable bowl and sprinkle black pepper over 1 half and parsley over the other half. It makes it look fantastic.

Once the pasta is cooked (should be about done by now), go ahead and strain, then toss with a vegan butter spread so it doesn’t stick.

Serve with a bread of your choice.

Contributor: Robert Sacerich

Robert is a Philosophy of Science and Bioethics student, as well as blogger and science advocate/activist. He has worked extensively within the secular community for various secular nonprofit organizations and public communication causes.

See his full bio!

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