Street food continues to conquer Italy, from large cities to smaller villages, transforming itself from a simple fast snack to true expression of the local gastronomic tradition. By Street Food we mean all those foods ready to taste, often prepared and sold directly on the street, which tell stories of territories, popular culture and authentic flavors.
But if on the one hand street food is irresistible for taste and variety, on the other it is not always synonymous with quality or lightness, especially when the excessive consumption of fried foods, reused oils and unwanted ingredients comes into play. That’s why more and more people choose to reproduce street food recipes at home, in healthier, customizable versions and often also vegan.
Piadina Romagnola, Ascoli olives, Sicilian arancini, panelle, focaccia, panzarotti, chickpea flour: every corner of Italy has its specialties to be enjoyed standing or walking. But if you follow a vegan diet, you know well that traditional street food often does not take into account this choice. No problem: here is a collection of recipes to bring home the best of street food in a completely vegetable version, with simple, natural ingredients and suitable for everyone.
Arancini veg
Vegan arancini, breaded and fried or cooked in the oven without eggs. You can prepare them with rice, peas, tomato sauce, saffron, onion, aromatic herbs and spices to taste. We reveal all the tricks to make them easily. Here the recipe.
Vegan crepes
Street food stalls offer us both sweet and savory crepes. We can prepare them in the house in a vegan version in both variants. To prepare excellent vegan crepes, simply prepare a thick batter to be cooked in a pan as for traditional crepes. They will simply need flour, oil, water or vegetable milk. Here the recipes to be inspired by.
Kebab and falafel
The alternative to the classic kebab sandwich with meat? You can prepare a piadina in a quick and easy home to be stuffed with Falafel, salad, vegetable mayonnaise and seasonal vegetables, depending on your tastes. Here the recipe.
Baked panzerotti stuffed with aubergines (recipe without yeast)
You can prepare your panzarotti stuffed with aubergines with a very easy and quick dough to make, as without yeast. For the preparation of the dough you need the water, flour, salt and oil. Here a recipe to inspire you.
Fava fava falafel
Here is the recipe for preparing perfect legume meatballs for the spring period: the fava falafel. Speziati and fragrant have a very decisive taste capable of conquering even the most demanding palates. A delicious street food that represents a certainly captivating and alternative way of proposing legumes, in particular the beans. Here the complete recipe.
Sicilian panelle
Sicilian panelle are chickpea flour pancakes of the Sicilian tradition, in particular of Palermo. Also thanks to the spread of street food they have become famous throughout Italy. Panelle are a perfect example of Street Food already vegan in themselves and are easy to prepare at home. Here the recipe.
Tacos and Tortillas
With tender wheat flour and very fine corn flour you can prepare the foundations for your Tacos and Tortillas at home in a short time, which you can fill with Mexican beans or with black beans puree, salad, olives, mushrooms and your favorite seasonal vegetables. Here the recipe.
Vegetable burgers
The alternative to meat burgers? An excellent vegetable burger to be prepared in numerous variants, for example based on chickpeas, beans, lentils, or legumes and potatoes, of tofu and courgettes, or even seitan. There is only spoiled for choice. Here the recipes to be inspired by to prepare vegetable burgers to make you lick your mustache.
Cecina Toscana
Cecina is a typical specialty of the Tuscan coast, in particular between Livorno and Pisa, very similar to the Ligurian farinata but with some difference in consistency and cooking. It is prepared with a dough based on chickpea flour, water, extra virgin olive oil and salt, let it rest for a few hours to obtain the right creaminess. The dough is then poured into a large and low pan and cooked in the oven at a very high temperature, until a golden crust is formed above and the edges become slightly crunchy. It is enjoyed hot, just baked, with a sprinkling of black pepper or – as the Pisan tradition wants – inside a sandwich: a rustic and surprisingly good coup, loved by generations of students and workers. A poor street food but with a personality to sell.
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