7 vegan recipes from Ottolenghi FLAVOUR (2024)

Features

by Genevieve Halbert

published on 7 September 2020

7 vegan recipes from Ottolenghi FLAVOUR (1)

Yotam Ottolenghi and his OttolenghiFLAVOURco-author Ixta Belfrage maynot be vegan chefs, but their joint obsession with vegetables meansthat many of their recipes just so happen to be completely plant-based. In their quest to enhance and intensify the complex flavours of vegetables, they pair ingredients in new, exciting ways, experiment with a variety of cooking processes, and make their produce sing using a range of indispensibleflavour intensifiers.For those who stick to a plant-based diet, these recipes are nothing short of a godsend, injecting vibrant, intense, and exciting flavours into familiar ingredients. Meanwhile, for anyone who’s not totally sold on vegan food, recipes like these will convince them that vegan dishescan be as flavourful,complex, and substantial as anything made using animal products. Trust us: these dishes are guaranteed to impress.

From the book

Ottolenghi FLAVOUR

Ixta Belfrage, Yotam Ottolenghi

7 vegan recipes from Ottolenghi FLAVOUR (2)

Ottolenghi FLAVOUR

7 vegan recipes from Ottolenghi FLAVOUR (4)

With a focus on creative cooking processes and clever ingredient pairing

7 vegan recipes from Ottolenghi FLAVOUR (5)

Including recipes for everything from midweek meals to weekend feasts

7 vegan recipes from Ottolenghi FLAVOUR (6)

Sweet Potato in Tomato, Lime andCardamom Sauce

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

Once you’ve made this incredibly flavoursome tomato, lime, and cardamom sauce, you’ll want to put it on absolutely everything – from thesweet potato rounds used in this recipeto chickpeas, tofu, and roasted vegetables. Itaddictively tangy andfragrant, with a touch of sweetness and a healthy kickof chilli.

7 vegan recipes from Ottolenghi FLAVOUR (7)

Udon Noodles with Fried Tofu and Orange Nam Jim

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

For a robust, dynamic, and satisfying vegan meal try this Thai-inspired udon noodle dish. Cubes of firm tofu are marinated in soy sauce and maple syrup for an hour before being fried until crisp and golden, then tossed with the noodles, fresh aromatics,and asweet/sour/salty nam jim sauce.

Yotam Ottolenghi’s Portobello Steaks and Butter Bean Mash

by Yotam Ottolenghi, Ixta Belfrage

from Ottolenghi FLAVOUR

These portobello‘steaks’ are roasted slowly, along with garlic, onion, chipotle chilli, and olive oil, to imparta deliciously meaty flavour and texture. The creamy butter bean mash makes a perfectaccompaniment to these rich, flavourful mushrooms. Get the recipe here.

Yotam Ottolenghi’s Turnip Cake

by Yotam Ottolenghi, Ixta Belfrage

A creative alternative to the ubiquitous nut loaf, this festive turnip cakeis a total game-changer. Turnip cake is a classic element of Chinese dim sum, but this vegan version replaces the traditional sausage and dried shrimp with sweet and salty clusters of shiitake mushrooms, pine nuts, chestnuts, and sesame seeds. Prepare to drastically level up your Sunday roast or Christmas dinner. Get the recipe here.

7 vegan recipes from Ottolenghi FLAVOUR (10)

Chickpea Pancakes with Mango Pickle Yoghurt

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

Flavoured with ginger, garlicand chilli, these fluffy chickpea flour pancakes make for an utterly divine vegan meal. You can serve them with a quick spring onion salad, or pair them with some of the berbere ratatouille fromOttolenghi FLAVOUR for a more substantial meal. Either way, don’t leave out the moreish mango pickle yoghurt, which is just as delicious when made with a vegan alternative yoghurt.

7 vegan recipes from Ottolenghi FLAVOUR (11)

Lime and Coconut Potato Gratin

by Yotam Ottolenghi and Ixta Belfrage

from Ottolenghi FLAVOUR

You can trust Ottolenghi and his test kitchenteam to reinvent – and reinvigorate – classic dishes. Hence this uniquely flavoursome take on potato gratin, made using coconut cream, fresh lime, and crispy fried chilli, garlicand ginger. Itwould be divine as part of an alternative, Chinese-inspired Sunday roast spread, served alongside the tahini and soy dressed cucumber salad and thesteamed aubergines with charred chilli salsa from Ottolenghi FLAVOUR,thoughwe could just ashappily eat the whole thing as it is.

Yotam Ottolenghi’s One-pot Orecchiette Puttanesca

by Yotam Ottolenghi, Ixta Belfrage

from Ottolenghi FLAVOUR

This vegan take on pasta puttanesca ticks every box for us: the traditional capers and olives remain, while the anchovies are replaced by chickpeas, smoked paprikaand cumin.Cherry tomatoes and lemon zest, meanwhile, lend the dish sweetness and freshness. Better yet, it’s all cooked in one pot, orecchiette included, so that the pasta soaks up allthe vibrant flavour of the sauce. Consider this your new go-to store cupboard stand-by. Get the recipe here.

Want more from Ottolenghi FLAVOUR?

Check out our favourite Mexican recipes from the book here.

Get to know Ottolenghi co-author Ixta Belfrage in our interview here.

From the book

Ottolenghi FLAVOUR

Ixta Belfrage, Yotam Ottolenghi

7 vegan recipes from Ottolenghi FLAVOUR (13)

Ottolenghi FLAVOUR

7 vegan recipes from Ottolenghi FLAVOUR (14)

A guide to unlocking the complex flavour in simple vegetables

7 vegan recipes from Ottolenghi FLAVOUR (15)

With a focus on creative cooking processes and clever ingredient pairing

7 vegan recipes from Ottolenghi FLAVOUR (16)

Including recipes for everything from midweek meals to weekend feasts

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7 vegan recipes from Ottolenghi FLAVOUR (2024)

FAQs

Is Ottolenghi flavour vegan? ›

Flavor contains 100 recipes, which are almost all vegetarian sometimes vegan (45 recipes) that occasionally dabbles with fish sauce and parmesan, eggs and dairy.

What is the most delicious vegan food in the world? ›

Top 20 global vegan recipes
  • Ponzu tofu poke bowl. ...
  • Veggie yaki udon. ...
  • Sesame & spring onion stir-fried udon with crispy tofu. ...
  • Sesame & ginger sushi bowls. ...
  • Vegan ramen. ...
  • Seitan & black bean stir-fry. ...
  • Vegan paella. ...
  • Padron peppers.
Aug 16, 2023

Are Ottolenghi recipes vegetarian? ›

Essential for meat-eaters and vegetarians alike, Plenty features more than 120 recipes organized by ingredient. One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients.

How do you add flavour to vegan food? ›

To heighten their flavour, enthusiastic seasoning may occur with salt or sugar, salty soy or other well-seasoned sauces, or perhaps cheese alternatives are added.

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 Ottolenghi style food? ›

From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.

Does Ottolenghi eat meat? ›

If anything, Mr. Ottolenghi — tall and dapper, with salt-and-pepper hair, half-rim glasses and a penchant for pink-striped button-downs and black sneakers — should be a vegetarian pinup. But here's the rub: he eats meat. Apparently this is enough to discredit him in the eyes of the most devout abstainers.

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.

What to serve with Ottolenghi baked rice? ›

This is such a great side to all sorts of dishes: roasted root vegetables, slowcooked lamb or pork.

Which seasoning is vegan? ›

Vegan Spices by Cuisine

Use some oregano, basil, marjoram or mint if you are looking for spices that will complement a Mediterranean diet.

What do vegans eat that taste like meat? ›

Vegan Substitutes for Meat
  • TOFU. Tofu—a high-protein alternative to meat—is perhaps one of the most well-known plant-based meat substitutes. ...
  • SEITAN. Need an easy and convenient meat substitute for cold cuts or prepared meats? ...
  • JACKFRUIT. ...
  • TEMPEH. ...
  • BEANS.

How to make vegan food tastier? ›

Add some herbs & spices.

Play around with different fresh herb and spice combinations. Dried herbs work, too. Follow a recipe, use pre-mixed seasoning blends, or be creative and add your own. Bonus tip: restock your spices every once in a while for an extra kick (they do expire eventually!)

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.

Are natural and artificial flavors vegan? ›

According to the FDA, one of the U.S. agencies overseeing food additives, natural flavors can be isolated from vegan foods, including spices, fruits, vegetables, yeast, and other plants. Likewise, animal-derived meat, seafood, eggs, poultry, and dairy can also serve as the base for natural flavors.

Are all seasonings vegan? ›

The good news is that most dried herbs and spices are vegan (even things like steak seasoning). However, there are a few you should avoid (mostly obvious ones), including bonito flakes, dried shrimp, and most meaty stock cubes.

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