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15 ultimate vegetarian Ottolenghi recipes

by Malou Herkes

published on 28 January 2020

Yotam Ottolenghi has long championed colourful, flavour-packed meals that put more plants (and less meat) at the centre of the plate. Here, we’ve rounded up ten of our favourite vegetarian Ottolenghi recipes, from a creamy mushroom lasagne to baked rice with mint and pomegranate. These are all dishes that can be made for dinner, spanning Ottolenghi’s best cookbooks, from Plenty and Plenty More to more recent releases, including Ottolenghi FLAVOUR and Ottolenghi Test Kitchen: Shelf Love. 

Curried Cauliflower Cheese Filo Pie

The Ottolenghi Test Kitchen’s Curried Cauliflower Cheese Filo Pie

by The Ottolenghi Test Kitchen Team

The OTK team describe this dish as “molten-hot-cheese-lava”, and that just about sums up this beautiful fusion of curry-infused cauliflower cheese and crisp filo pastry.

From the book

Yotam Ottolenghi, Noor Murad

Buttermilk Aubergines

Aubergine with Buttermilk Sauce

from Plenty

These silky roasted aubergines are piled with tangy buttermilk sauce, topped with a scattering of jewel-like pomegranate seeds and a sprinkling of za’atar. 

Yotam Ottolenghi’s Spicy Mushroom Lasagne

Yotam Ottolenghi’s Spicy Mushroom Lasagne

by Yotam Ottolenghi, Ixta Belfrage

When it comes to unlocking the complex flavours hidden in simple vegetables, Ottolenghi is something of an expert. This meat-free lasagne from Ottolenghi FLAVOUR is a perfect example: made with not one but four kinds of mushroom, it has a satisfyingly intense, umami-rich flavour. 

Braised Eggs with Leek and Za’atar

Braised Eggs with Leek and Za’atar

from Simple

These one-pan eggs are quick and easy to throw together and work just as well for a Sunday brunch as a weeknight dinner with a glass of wine. Middle-Eastern vibes are guaranteed here, with lots of preserved lemon, cumin and za’atar.

Puy Lentil and Aubergine Stew

Puy Lentil and Aubergine Stew

from Simple

This one-pot aubergine, cherry tomato, and lentil stew is bursting with flavour and couldn’t be easier to put together. According to Ottolenghi, aubergines are an indispensable vegetarian ingredient: “it’s one of the many reasons I love aubergines: they’re so versatile and can be cooked in such different ways to yield such different results”. Read on here to find 9 more vegetarian ingredients to help you cook meat-free every day

Ottolenghi’s Squash with Chilli Yoghurt and Coriander Sauce

Ottolenghi’s Squash with Chilli Yoghurt and Coriander Sauce

In this simple but highly effective recipe, lashings of chilli yoghurt and a vibrant coriander sauce bring the roasted squash to life.

Fondant Swede Gratin

Fondant Swede Gratin

by Yotam Ottolenghi, Ramael Scully

Rich, creamy and packed with cheese, this is a pan full of comfort. It makes a luxurious side dish, but can be happily enjoyed as the main event. Be sure to use a vegetarian Caerphilly.

Shakshuka

Shakshuka

by Yotam Ottolenghi, Sami Tamimi

Plenty of sweet tomato and spice take this one-pan brunch recipe to the next level. A traditionally Tunisian dish, this version of shakshuka uses harissa for an additional kick. Serve with thick yoghurt and plenty of good white bread.  

Yotam Ottolenghi’s Sweet and Sour Sprouts with Chestnuts and Grapes

Yotam Ottolenghi’s Sweet and Sour Sprouts with Chestnuts and Grapes

by Yotam Ottolenghi, Ixta Belfrage

If you think you don’t like sprouts, think again. With shallots, chestnuts, and red grapes, this sweet and sour dish is guaranteed to impress.

Membrillo and Stilton Quiche

Membrillo and Stilton Quiche

An indulgent starter or main course, this combination of sweet membrillo, salty Stilton and nutty squash is irresistible. For a vegetarian version, make sure to source rennet-free Stilton (check the ingredients list to be sure). 

Chermoula Aubergine with Bulgar and Yoghurt

Chermoula Aubergine with Bulgar and Yoghurt

by Yotam Ottolenghi, Sami Tamimi

Make your own chermoula spice mix in this recipe by blending garlic, cumin, coriander, chilli, paprika, preserved lemon and olive oil – it works wonders for packing the aubergines with flavour. Topped with bulgar, herbs, olives and almonds, this dish can be served as a main course or as part of a sharing feast. 

Yotam Ottolenghi’s Baked Mint Rice with Olive and Pomegranate Salsa

Yotam Ottolenghi’s Baked Mint Rice with Olive and Pomegranate Salsa

from Simple

A failsafe method for cooking perfect rice, this oven-baked recipe is served with mint, feta, and an olive, walnut and pomegranate salsa for added crunch and sweet-tart flavour. A great packed lunch or side to roasted root vegetables. 

The Ultimate Winter Couscous

The Ultimate Winter Couscous

from Plenty

Fluffy, saffron couscous topped with a mountain of spiced, roasted root vegetables flavoured with harissa, preserved lemon and fresh coriander, this really is the ultimate couscous to warm you up during the cold months. 

Soba noodles with aubergine and mango

Soba noodles with aubergine and mango

from Plenty

Cold buckwheat noodles, fresh mango and a sweet-sharp dressing of toasted sesame oil, zingy lime, chilli, garlic and rice vinegar make for a starter that is packed with flavour. You could also make this into a main by adding fried tofu. 

Barley Risotto with Marinated Feta

Barley Risotto with Marinated Feta

by Yotam Ottolenghi, Sami Tamimi

Cold buckwheat noodles, fresh mango and a sweet-sharp dressing of toasted sesame oil, zingy lime, chilli, garlic and rice vinegar make for a starter that is packed with flavour. You could also make this into a main by adding fried tofu. 

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