Veganism and tradition? Yes, discover how the culinary tradition of Campania offers a variety of dishes that are already naturally vegan, demonstrating how these two realities are not so impossible to combine. Below we will propose some vegan recipes from Campania that you absolutely must try!

Eating vegan does not mean giving up your culinary tradition and some vegan recipes from Campania are proof of this. Veganism, understood not only as a diet without meat and animal products, but also as lifestyle that promotes respect for every living being and seeks to exclude all forms of exploitation and cruelty towards animalsfinds an ally in some recipes of Campania cuisine. Many of the traditional recipes of this region are already vegan and do not need to be “veganized”. Below we propose 5 dishes that perfectly embody this union between tradition and ethical choice, demonstrating that Campania cuisine can be fully enjoyed even following a vegan diet.

The 5 vegan recipes from Campania to try

  • Chickpeas and tagliolini (Chickpeas and tagliolini)

Among the many vegan recipes from Campania, our first suggestion is Ciceri and tagliariegli. Tagliolini, unlike tagliatelle, are egg-free and this makes it a perfect traditional vegan recipe.

Ingredients (for 4 people)

200g of chickpeas

Tomato puree

Extra virgin olive oil

1 clove of garlic

500 g of flour

Salt to taste

Water to taste

Method

First of all, soak the chickpeas overnight, after soaking, drain the legumes and rinse them under running water, the next step is to cook them. To prepare the tagliolini, add a pinch of salt to the flour and pour in hot water until you obtain a consistent dough. Work the dough well on a pastry board, roll it out with a rolling pin until you obtain a thin sheet but not too thin, flour the sheet, fold it by rolling it up on itself and cut it into tagliolini. In a pan, fry a drizzle of oil and a clove of garlic and make a sauce by adding a little tomato puree, the cooked chickpeas and the cooking water of the latter. Cook for a quarter of an hour and then add the tagliolini cooked separately. Mix well and serve hot. Traditionally, chickpeas, like other legumes, were cooked in the so-called pignata next to the fire, in the fireplace. There pignataa traditional terracotta container, can also be used on the stove at home, taking care to keep the heat very low.

  • La cianfotta (Vegetable stew)

There are many vegan recipes from Campania, but the second recipe that we absolutely recommend you try is The jingle. The jingle It is a regional Italian recipe with different versions depending on the region. The jinglewhose name means “mixture” in Campanian slang and which is also called donutis the Neapolitan version of caponata. The jingle according to Campania tradition it is prepared with seasonal vegetables.

Ingredients (for 4 people)

1 onion

1 potato

2 eggplants

2 medium sized peppers (1 yellow and 1 red)

2 carrots

9 cherry tomatoes

Chili pepper to taste

Basil to taste

Oregano to taste

Extra virgin olive oil to taste

Salt to taste

Method

First, cut all the vegetables into similar sized pieces. In a large pan, brown the onion with extra virgin olive oil. Add the aubergines and fry them, then add the other vegetables and season with chilli. Cook over medium heat for about 15 minutes, adding the diced tomatoes, basil, salt and oregano. Continue cooking for another 15 minutes, adding boiling water if necessary. Turn off the heat and let rest before serving.

  • Zippule ‘e pastacrisciuta (Zeppole made of raised pasta)

The recipe in question is the traditional version with the classic cauliflower filling, usually prepared during the Christmas holidays. Cauliflower zeppole with leavened dough are delicious crispy fritters on the outside and soft on the inside. This Christmas dish is one of the many vegan recipes from Campania, it can also be made with other fillings in addition to cauliflower, for example with olives but also with other vegetables suitable for being battered.

Ingredients (for 15/20 zeppole)

300 g of type 0 flour

5 g of fresh brewer’s yeast (or 2 g of dry yeast)

150 ml of sparkling water

200g of boiled cauliflower

Salt to taste

Sunflower oil

Method

Once the cauliflower has been blanched and cut into small pieces, you will need to prepare the pasta crescere, a typical Campania batter that is used as a base to make various types of zeppole. After preparing the pasta crescere with flour, yeast and sparkling water, let it rise until it doubles in size. Then, form balls of dough filled with cauliflower and fry them in hot oil at 180° until golden brown. The zeppole are ready to be served and enjoyed.

  • Taragli cu ‘o spiez (Taralli with wild fennel)

Among the many vegan recipes from Campania, our fourth suggestion is the recipe for Taragli with a skewerthere are many variations in Italy, both sweet and savoury, one of the most famous is the Apulian version. The one we propose today is the savory version with wild fennel, typical of the upper Caserta area.

Ingredients (for 2 baking trays)

2 kg of flour

400 ml of sunflower seed oil

500 ml of water

500 ml of white wine

35 g of brewer’s yeast

Salt to taste

Wild fennel seeds to taste

Method

In a bowl, mix the water, white wine, oil, fennel seeds and salt. Dissolve the brewer’s yeast in the liquids previously combined in the bowl, then add the flour and knead everything until you obtain a smooth mixture. Leave to rise for about an hour. After rising, turn the dough out onto a pastry board and form the taralli. Bake in a fan oven at 160° for about an hour, until golden.

  • Cucuzziell ‘a scapece (Zucchini alla scapece)

Zucchini alla scapece is a typical dish of Campania cuisine, especially Neapolitan cuisine. This recipe is already vegan and is characterized by a fresh, crunchy and slightly acidic flavor. The term «scapece» comes from the Spanish «escabeche» and indicates anything seasoned with the process of marinating in vinegar. This classic of Neapolitan tradition could not be missing from the vegan recipes from Campania proposed in this article.

Ingredients (for 4 people)

1 kg of courgettes

150 ml of white wine vinegar

150 ml of water

salt

Mint

1 clove of garlic

Peanut oil

Method

Start by washing the courgettes and cutting them into rounds. Salt them and let them rest for an hour. Then, rinse the courgettes and dry them thoroughly. Heat the oil in a pan and fry the courgettes until golden brown. Drain the courgettes on kitchen paper to remove excess oil. To prepare the vinegar sauce that will be used for the marinade, heat the wine vinegar in a saucepan and add the water and sliced ​​garlic. Let the sauce boil for 10 minutes. Finally, season the courgettes with the previously prepared vinegar sauce and let them marinate for a day before serving the dish.

These were the 5 vegan recipes from Campania to try, enjoy your meal!

Featured image source: Wikimedia Commons