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7 vegan recipes from Ottolenghi FLAVOUR

by Genevieve Halbert

published on 7 September 2020

Yotam Ottolenghi and his Ottolenghi FLAVOUR co-author Ixta Belfrage may not be vegan chefs, but their joint obsession with vegetables means that many of their recipes just so happen to be completely plant-based. In their quest to enhance and intensify the complex flavours of vegetables, they pair ingredients in new, exciting ways, experiment with a variety of cooking processes, and make their produce sing using a range of indispensible flavour intensifiers. For those who stick to a plant-based diet, these recipes are nothing short of a godsend, injecting vibrant, intense, and exciting flavours into familiar ingredients. Meanwhile, for anyone who’s not totally sold on vegan food, recipes like these will convince them that vegan dishes can be as flavourful, complex, and substantial as anything made using animal products. Trust us: these dishes are guaranteed to impress.

From the book

Ixta Belfrage, Yotam Ottolenghi

Ottolenghi Sweet Potato with Cardamom, Lime, and Tomato Sauce

Sweet Potato in Tomato, Lime and Cardamom Sauce

by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR

Once you’ve made this incredibly flavoursome tomato, lime, and cardamom sauce, you’ll want to put it on absolutely everything – from the sweet potato rounds used in this recipe to chickpeas, tofu, and roasted vegetables. It addictively tangy and fragrant, with a touch of sweetness and a healthy kick of chilli.

Ottolenghi Vegan Noodles

Udon Noodles with Fried Tofu and Orange Nam Jim

by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR

For a robust, dynamic, and satisfying vegan meal try this Thai-inspired udon noodle dish. Cubes of firm tofu are marinated in soy sauce and maple syrup for an hour before being fried until crisp and golden, then tossed with the noodles, fresh aromatics, and a sweet/sour/salty nam jim sauce.

Yotam Ottolenghi’s Portobello Steaks and Butter Bean Mash

Yotam Ottolenghi’s Portobello Steaks and Butter Bean Mash

by Yotam Ottolenghi, Ixta Belfrage

These portobello ‘steaks’ are roasted slowly, along with garlic, onion, chipotle chilli, and olive oil, to impart a deliciously meaty flavour and texture. The creamy butter bean mash makes a perfect accompaniment to these rich, flavourful mushrooms. Get the recipe here.

Yotam Ottolenghi’s Turnip Cake

Yotam Ottolenghi’s Turnip Cake

by Yotam Ottolenghi, Ixta Belfrage

A creative alternative to the ubiquitous nut loaf, this festive turnip cake is a total game-changer. Turnip cake is a classic element of Chinese dim sum, but this vegan version replaces the traditional sausage and dried shrimp with sweet and salty clusters of shiitake mushrooms, pine nuts, chestnuts, and sesame seeds. Prepare to drastically level up your Sunday roast or Christmas dinner. Get the recipe here.

Ottolenghi. Chickpea Pancakes

Chickpea Pancakes with Mango Pickle Yoghurt

by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR

Flavoured with ginger, garlic and chilli, these fluffy chickpea flour pancakes make for an utterly divine vegan meal. You can serve them with a quick spring onion salad, or pair them with some of the berbere ratatouille from Ottolenghi FLAVOUR for a more substantial meal. Either way, don’t leave out the moreish mango pickle yoghurt, which is just as delicious when made with a vegan alternative yoghurt.

Ottolenghi Coconut Potato Gratin

Lime and Coconut Potato Gratin

by Yotam Ottolenghi and Ixta Belfrage
from Ottolenghi FLAVOUR

You can trust Ottolenghi and his test kitchen team to reinvent – and reinvigorate – classic dishes. Hence this uniquely flavoursome take on potato gratin, made using coconut cream, fresh lime, and crispy fried chilli, garlic and ginger. It would be divine as part of an alternative, Chinese-inspired Sunday roast spread, served alongside the tahini and soy dressed cucumber salad and the steamed aubergines with charred chilli salsa from Ottolenghi FLAVOURthough we could just as happily eat the whole thing as it is.

Yotam Ottolenghi’s One-pot Orecchiette Puttanesca

Yotam Ottolenghi’s One-pot Orecchiette Puttanesca

by Yotam Ottolenghi, Ixta Belfrage

This vegan take on pasta puttanesca ticks every box for us: the traditional capers and olives remain, while the anchovies are replaced by chickpeas, smoked paprika and cumin. Cherry tomatoes and lemon zest, meanwhile, lend the dish sweetness and freshness. Better yet, it’s all cooked in one pot, orecchiette included, so that the pasta soaks up all the vibrant flavour of the sauce. Consider this your new go-to store cupboard stand-by. Get the recipe here.

Want more from Ottolenghi FLAVOUR?

Check out our favourite Mexican recipes from the book here.

Get to know Ottolenghi co-author Ixta Belfrage in our interview here.

From the book

Ixta Belfrage, Yotam Ottolenghi

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