Features
by Jessica Lockyer-Palmer
published on 5 January 2021
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.
The Ottolenghi Test Kitchen’s Green Cannellini and Tahini
by The Ottolenghi Test Kitchen Team
from OTK: Shelf Love
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
OTK: Shelf Love
Yotam Ottolenghi, Noor Murad
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
Buy Book
Yotam Ottolenghi’s Sticky Rice Balls in Tamarind Rasam Broth
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
A spicy and intensely flavoursome tamarind is the perfect counterpoint to the pale, delicately flavoured rice balls in this South Indian-inspired dish.
Yotam Ottolenghi’s Iranian Vegetable Stew with Dried Limes
by Yotam Ottolenghi
from Plenty More
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.
Yotam Ottolenghi’s Portobello Steaks and Butter Bean Mash
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
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.
Yotam Ottolenghi’s Stuffed Aubergines in a Curry and Coconut Dal
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
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.
Yotam Ottolenghi’s Pot Barley and Lentils with Mushrooms and Sweet Spices
by Yotam Ottolenghi
from Plenty More
Nutty, earthy and substantial, this is the dish to call on when only a bowl of comfort food will do.
Yotam Ottolenghi’s One-pot Orecchiette Puttanesca
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
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 Ottolenghi’s Miso Vegetables and Rice with Black Sesame Dressing
by Yotam Ottolenghi
from Plenty More
Yotam describes this dish of miso vegetables served on a bed of rice and finished with a sweet black sesame dressingas his “go-to dish for winter evening comfort food.”
Yotam Ottolenghi’s Ultimate Traybake Ragù
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
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.
Roasted Sweet Potatoes and Fresh Figs
by Yotam Ottolenghi, Sami Tamimi
from Jerusalem
Wedges of roasted sweet potato meet quarters of verdant fig in this winning combination of flavours.
Soba noodles with aubergine and mango
by Yotam Ottolenghi
from Plenty
Boasting a sweet and sour dressing, slicesof creamy mango and chunks of fried aubergine, these soba noodles have it all.
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