Want more from Ottolenghi FLAVOUR? These portobello ‘steaks’ are roasted slowly, along with garlic, onion, chipotle chilli, and olive oil, to impart a deliciously meaty flavour and texture. The creamy butter bean mash makes a perfect accompaniment to these rich, flavourful mushrooms. Get the recipe here.
A creative alternative to the ubiquitous nut loaf, this festive turnip cake is 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.
Flavoured with ginger, garlic and 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 from Ottolenghi 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.
You can trust Ottolenghi and his test kitchen team to reinvent – and reinvigorate – classic dishes. Hence this uniquely flavoursome take on potato gratin, made using coconut cream, fresh lime, and crispy fried chilli, garlic and ginger. It would be divine as part of an alternative, Chinese-inspired Sunday roast spread, served alongside the tahini and soy dressed cucumber salad and the steamed aubergines with charred chilli salsa from Ottolenghi FLAVOUR, though we could just as happily eat the whole thing as it is.
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 paprika and 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 all the vibrant flavour of the sauce. Consider this your new go-to store cupboard stand-by. Get the recipe here.
Check out our favourite Mexican recipes from the book here. Get to know Ottolenghi co-author Ixta Belfrage in our interview here.
