From portobello mushroom steaks bathed in chilli oil to soba noodles dotted with aubergine and mango, we’ve gathered together our favourite vegan recipes from across Yotam Ottolenghi’s collection of cookbooks. Cook your way through these recipes for an introduction to some of Ottolenghi’s best plant-based recipes.
Packed with herby and zesty flavours, this recipe from the Ottolenghi Test Kitchen combines creamy cannellini beans with crispy pitta pieces, handfuls of fresh herbs, and a tangy tahini sauce.
From the book
Ottolenghi Test Kitchen: Shelf Love
A collaborative effort from the Ottolenghi Test Kitchen team
Designed to help you make the most of your pantry, fridge, and freezer
With recipes ranging from one-pot feasts to sumptuous bakes
A spicy and intensely flavoursome tamarind is the perfect counterpoint to the pale, delicately flavoured rice balls in this South Indian-inspired dish.
Wintry root vegetables are given an Ottolenghi-style makeover in this simple one-pot recipe. Flavoured with dried lime, barberries, green chilli, and plenty of fresh herbs, this stew is just the thing to revitalise you on a cold evening.
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.
This 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.
Nutty, earthy and substantial, this is the dish to call on when only a bowl of comfort food will do.
All the punchy, umami-rich flavour of a classic puttanesca, minus the anchovy. This one-pot pasta recipe takes just 30 minutes to prepare, and is guarateed to become a weeknight favourite.
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.”
This all-in-one traybake ragù is rich, meaty, and guaranteed to appeal to vegans and omnivores alike. You can serve it with pasta or polenta, or use it as a base for a shepherd’s pie.
Wedges of roasted sweet potato meet quarters of verdant fig in this winning combination of flavours.
From the book
Boasting a sweet and sour dressing, slices of creamy mango and chunks of fried aubergine, these soba noodles have it all.