Vegan Ottolenghi recipes (2024)

The Ottolenghi Test Kitchen’s Green Cannellini and Tahini

by The Ottolenghi Test Kitchen Team

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.

Yotam Ottolenghi’s Sticky Rice Balls in Tamarind Rasam Broth

A spicy and intensely flavoursome tamarind is the perfect counterpoint to the pale, delicately flavoured rice balls in this South Indian-inspired dish.

From the book

Ottolenghi FLAVOUR

Yotam Ottolenghi’s Iranian Vegetable Stew with Dried Limes

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.

From the book

Plenty More

Yotam Ottolenghi’s Portobello Steaks and Butter Bean Mash

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.

From the book

Ottolenghi FLAVOUR

Yotam Ottolenghi’s Stuffed Aubergines in a Curry and Coconut Dal

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.

From the book

Ottolenghi FLAVOUR

Yotam Ottolenghi’s Pot Barley and Lentils with Mushrooms and Sweet Spices

Nutty, earthy and substantial, this is the dish to call on when only a bowl of comfort food will do.

From the book

Plenty More

Yotam Ottolenghi’s One-pot Orecchiette Puttanesca

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.

From the book

Ottolenghi FLAVOUR

Yotam Ottolenghi’s Miso Vegetables and Rice with Black Sesame Dressing

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.”

From the book

Ottolenghi FLAVOUR

Yotam Ottolenghi’s Ultimate Traybake Ragù

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.

From the book

Ottolenghi FLAVOUR

Roasted Sweet Potatoes and Fresh Figs

Wedges of roasted sweet potato meet quarters of verdant fig in this winning combination of flavours.

From the book

Jerusalem

Soba noodles with aubergine and mango

Boasting a sweet and sour dressing, slicesof creamy mango and chunks of fried aubergine, these soba noodles have it all.

From the book

Plenty

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.