From the undisputed king of the veg-based dish, comes this collection of 6 vegan recipes from across his collection of cookbooks. From portobello mushroom steaks bathed in chilli oil to soba noodles dotted with aubergine and mango, cook your way through these recipes for an introduction to some of Ottolenghi's best plant-based recipes.
Slow-roasted until tender and bathed in a rich and fruity chipotle oil, Yotam and Ixta's portobello mushroom steaks are finished with a serving of creamy butter bean mash.
From the book
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
Yotam and Ixta's flexitarian recipe for stuffed aubergines nestled in an aromatic coconut dal can be made with a filling of paneer or tofu if you're going fully plant based.
Pot Barley and Lentils with Mushrooms and Sweet Spices from Plenty More by Yotam Ottolenghi
Nutty, earthy and substantial, this is the pot of food to call on when only a bowl of comfort food will do.
Miso Vegetables and Rice with Black Sesame Dressing from Plenty More by Yotam Ottolenghi
Yotam describes this dish of miso vegetables served on a bed of rice and finished with a sweet black sesame dressing as his “go-to dish for winter evening comfort food.” Sold.
Wedges of roasted sweet potato meet quarters of verdant fig in this winning combination of flavours.
Boasting a sweet and sour dressing, slices of creamy mango and chunks of fried aubergine, Yotam's noodles have it all.