15 ultimate vegetarian Ottolenghi recipes (2024)

Features

by Malou Herkes

published on 28 January 2020

15 ultimate vegetarian Ottolenghi recipes (1)

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.

The Ottolenghi Test Kitchen’s Curried Cauliflower Cheese Filo Pie

by The Ottolenghi Test Kitchen Team

from OTK: Shelf Love

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

OTK: Shelf Love

Yotam Ottolenghi, Noor Murad

15 ultimate vegetarian Ottolenghi recipes (3)

Ottolenghi Test Kitchen: Shelf Love

15 ultimate vegetarian Ottolenghi recipes (4)

A collaborative effort from the Ottolenghi Test Kitchen team

15 ultimate vegetarian Ottolenghi recipes (5)

Designed to help you make the most of your pantry, fridge, and freezer

15 ultimate vegetarian Ottolenghi recipes (6)

With recipes ranging from one-pot feasts to sumptuous bakes

Yotam Ottolenghi’s Aubergine with Buttermilk Sauce

by Yotam Ottolenghi

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.

From the book

Plenty

Buy Book

Yotam Ottolenghi’s Spicy Mushroom Lasagne

from Ottolenghi FLAVOUR

When it comes to unlockingthe complex flavours hidden in simple vegetables, Ottolenghi is something of an expert. This meat-free lasagne fromOttolenghi FLAVOURis a perfect example:made with not one but four kinds of mushroom, it has asatisfyingly intense, umami-richflavour.

From the book

Ottolenghi FLAVOUR

Braised Eggs with Leek and Za’atar

by Yotam Ottolenghi

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 ofpreserved lemon, cumin and za’atar.

From the book

Simple

Puy Lentil and Aubergine Stew

by Yotam Ottolenghi

from Simple

This one-potaubergine, 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.

From the book

Simple

Ottolenghi’s Squash with Chilli Yoghurt and Coriander Sauce

by Yotam Ottolenghi

from Plenty More

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

From the book

Plenty More

Ottolenghi’s Fondant Swede Gratin

by Yotam Ottolenghi, Ramael Scully

from NOPI: The Cookbook

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

by Yotam Ottolenghi, Sami Tamimi

from Jerusalem

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

From the book

Jerusalem

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

by Yotam Ottolenghi, Ixta Belfrage

from Ottolenghi FLAVOUR

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.

From the book

Ottolenghi FLAVOUR

Membrillo and Stilton Quiche

by Yotam Ottolenghi

from Plenty More

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-freeStilton (check the ingredients list to be sure).

From the book

Plenty More

Chermoula Aubergine with Bulgar and Yoghurt

by Yotam Ottolenghi, Sami Tamimi

from Jerusalem

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

From the book

Jerusalem

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

by Yotam Ottolenghi

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 sideto roasted root vegetables.

From the book

Simple

The Ultimate Winter Couscous

by Yotam Ottolenghi

from Plenty

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

From the book

Plenty

Buy Book

Soba noodles with aubergine and mango

by Yotam Ottolenghi

from Plenty

Cold buckwheat noodles, fresh mangoand 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.

From the book

Plenty

Buy Book

Ottolenghi’s Barley Risotto with Marinated Feta

by Yotam Ottolenghi, Sami Tamimi

from Jerusalem

Cold buckwheat noodles, fresh mangoand 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.

From the book

Jerusalem

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15 ultimate vegetarian Ottolenghi recipes (2024)

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