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

You might also like

View all

Recipe Collections

Ideas for using up leftover Easter eggs

From cookies, cakes and fondantsto a mousse, these recipes will be a fitting end to the last of your Easter eggs.

Recipe Collections

Traditional (and not-so-traditional) Easter bakes

From a traditional simnel cake and hot cross buns to Creme Egg cupcakes, this set of recipes covers all of the Easter baking bases.

Recipe Collections

Our best roast lamb recipes

There’s no roast as versatile as a good cut of lamb, slow cooked until melting off the bone and packed rich flavour. Whether you’re looking to jazz up your Sunday lunch or get inspired ahead of an Easter feast, you’ll find something in our collection of roast lamb recipes, ranging from a Greek-inspired lamb kleftiko to an Indian-style lamb raan.

15 ultimate vegetarian Ottolenghi recipes (38)

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

Sign me up

15 ultimate vegetarian Ottolenghi recipes (2024)

FAQs

Is Ottolenghi Flavour vegan? ›

Yotam Ottolenghi and his Ottolenghi FLAVOUR co-author Ixta Belfrage may not be vegan chefs, but their joint obsession with vegetables means that many of their recipes just so happen to be completely plant-based.

What is surprisingly not vegan? ›

Beer and Wine

Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.

What is secretly not vegan? ›

Some bread, like challah or brioche, contain eggs and dairy in their recipe, but there's an even sneakier ingredient that puts some other types of bread on the list of foods vegans can't eat. Cysteine is a dough conditioner found in many pre-packaged loaves of bread that we source from feathers or human hair - yuck!

Is Ottolenghi Test Kitchen vegetarian? ›

While there are a handful of meat and fish dishes, the recipes are overwhelmingly vegetarian. The Ottolenghi approach to vegetables is where I think these books really shine, awarding an indulgence and satisfaction that can be missing in many plant-based dishes.

Is Flavour a vegetarian cookbook? ›

With Ottolenghi FLAVOUR, there's something for everyone. Find 100 flavour-packed veggie recipes, including 45 recipes that are strictly vegan and another 17 that can be easily 'veganised'. 3. This absolutely epic Spicy Mushroom Lasagne.

What is umami flavor for vegans? ›

What is vegan umami? Vegan umami refers to the savory taste found in plant-based foods, without using any animal products. Ingredients like mushrooms, tomatoes, fermented foods like miso and soy sauce, nutritional yeast, and seaweeds are all rich in natural umami flavors and suitable for a vegan diet.

What are vegan sources of umami flavor? ›

10 Foods Naturally High in Umami
  • Tomatoes. Fresh, canned, roasted, or sun-dried, tomatoes top the plant-based umami charts. ...
  • Mushrooms. ...
  • Peas. ...
  • Fresh Corn. ...
  • Nuts. ...
  • Sea Vegetables. ...
  • Miso. ...
  • Soy Sauce and Tamari.
Sep 22, 2023

References

Top Articles
Latest Posts
Article information

Author: Greg O'Connell

Last Updated:

Views: 6080

Rating: 4.1 / 5 (42 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Greg O'Connell

Birthday: 1992-01-10

Address: Suite 517 2436 Jefferey Pass, Shanitaside, UT 27519

Phone: +2614651609714

Job: Education Developer

Hobby: Cooking, Gambling, Pottery, Shooting, Baseball, Singing, Snowboarding

Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.