Best Vegan Recipes Ottolenghi Fans Will Love

Yotam Ottolenghi has become synonymous with vibrant, flavor-packed dishes that celebrate fresh vegetables and bold spices. If you’re exploring the world of vegan cooking, his recipes are a treasure trove of inspiration.

Known for blending Middle Eastern influences with Mediterranean flair, Ottolenghi’s vegan recipes are as creative as they are delicious. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, these recipes bring exciting textures and complex flavors to your table.

In this blog post, we’ll dive into some of the best vegan recipes by Ottolenghi, showcasing his genius for transforming humble ingredients into unforgettable meals that satisfy both the palate and the soul.

Why You’ll Love These Recipes

Ottolenghi’s vegan recipes stand out because they don’t compromise on flavor or creativity. Instead of relying on heavy sauces or processed substitutes, his dishes focus on fresh herbs, spices, and seasonal vegetables.

The balance of textures—from crunchy roasted veggies to creamy tahini sauces—keeps every bite interesting.

You’ll find these recipes to be not only nourishing and wholesome but also stunningly beautiful, making them perfect for both everyday dinners and special occasions. Plus, many of these dishes are flexible enough to adapt to what you have on hand, making them convenient and accessible.

Ingredients for Selected Ottolenghi Vegan Recipes

• Roasted Butternut Squash with Tahini and Za’atar:
  • 1 medium butternut squash, peeled and cubed
  • 3 tbsp olive oil
  • 1 ½ tsp za’atar spice blend
  • Salt, to taste
  • 3 tbsp tahini
  • Juice of ½ lemon
  • 2 tbsp water (to thin tahini)
  • 1 garlic clove, minced
  • Fresh parsley for garnish
• Ottolenghi’s Chickpea and Spinach Stew:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 can (400g) chickpeas, drained and rinsed
  • 400g canned diced tomatoes
  • 150g fresh spinach
  • Salt and pepper, to taste
  • Fresh coriander (cilantro) for garnish
• Roasted Cauliflower with Turmeric and Pine Nuts:
  • 1 large cauliflower, cut into florets
  • 3 tbsp olive oil
  • 1 tsp ground turmeric
  • Salt and pepper, to taste
  • 2 tbsp toasted pine nuts
  • Fresh lemon zest
  • Chopped parsley, for garnish

Equipment

• Large baking tray or roasting pan
• Mixing bowls
• Sharp knife and cutting board
• Sauté pan or skillet
• Measuring spoons and cups
• Wooden spoon or spatula
• Blender or whisk (for tahini sauce)
• Serving plates or bowls

Instructions

Roasted Butternut Squash with Tahini and Za’atar

1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper for easier cleanup.
2. Toss the butternut squash cubes with 2 tablespoons of olive oil, za’atar, and a good pinch of salt. Arrange them in a single layer on the tray.
3. Roast for 25-30 minutes until golden and tender, turning halfway through for even cooking.
4. While the squash roasts, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, 1 tablespoon olive oil, and water to thin it until smooth and pourable.
5. Once the squash is done, drizzle with tahini sauce and garnish with chopped parsley before serving.

Ottolenghi’s Chickpea and Spinach Stew

1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, smoked paprika, and cumin and cook for 1 minute until fragrant.
3. Stir in chickpeas and canned tomatoes, bring to a simmer and let cook for 10 minutes to blend flavors.
4. Add fresh spinach and cook until wilted, about 3 minutes. Season with salt and pepper to taste.
5. Garnish with fresh coriander and serve warm with crusty bread or rice.

Roasted Cauliflower with Turmeric and Pine Nuts

1. Preheat oven to 220°C (430°F). Place cauliflower florets in a large bowl.
2. Drizzle with olive oil, turmeric, salt, and pepper, tossing well to coat evenly.
3. Spread on a baking sheet and roast for 20-25 minutes until edges are golden and crisp.
4. Remove from oven and sprinkle toasted pine nuts, lemon zest, and chopped parsley over the top before serving.

Tips & Variations

“Ottolenghi’s genius lies in layering flavors with simple ingredients.” To maximize this, toast your spices lightly before adding them to your dishes to unlock deeper aromas.

Feel free to swap out vegetables based on seasonality. For instance, swap butternut squash for sweet potatoes or pumpkin in the roasted recipe.

For extra protein, add cooked lentils or quinoa to the chickpea stew. You can also add a pinch of chili flakes if you enjoy a little heat.

Experiment with nuts and seeds—try toasted almonds or sesame seeds instead of pine nuts for different textures.

Nutrition Facts (Approximate per serving)

Serving Suggestions

These dishes shine as part of a vibrant vegan feast. Serve the roasted butternut squash alongside warm flatbreads and a simple salad of cucumber and mint.

The chickpea and spinach stew pairs beautifully with fluffy couscous, rice, or even crusty artisan bread. Drizzle with extra virgin olive oil for richness.

The roasted cauliflower makes a fantastic side dish for grain bowls or can be served atop a bed of spiced rice for a filling main course.

For more inspiration on plant-based delights and indulgent sweets, check out our Cinnamon Pecan Ice Cream Recipe and the Classico Sun Dried Tomato Alfredo Sauce Recipe.

Conclusion

Ottolenghi’s vegan recipes offer a delightful journey into the world of Mediterranean and Middle Eastern flavors. His approach proves that plant-based cooking can be both exciting and deeply satisfying.

From the earthy warmth of roasted butternut squash with tahini to the hearty comfort of chickpea and spinach stew, these dishes embody the perfect balance of nourishment and indulgence.

By incorporating fresh herbs, bold spices, and thoughtful techniques, Ottolenghi elevates simple ingredients to extraordinary heights. Whether you’re cooking for a weekday dinner or entertaining guests, these recipes are sure to impress.

Dive in and explore the colorful, tasty vegan creations inspired by one of today’s most beloved chefs. For more culinary inspiration, don’t miss our other flavorful recipes like the Chicken Shrimp And Broccoli Recipes.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Recipes Ottolenghi Style”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A vibrant and flavorful vegan dish inspired by Ottolenghi’s Middle Eastern flavors. Perfectly balanced with fresh herbs, spices, and wholesome ingredients.”, “prepTime”: “PT20M”, “cookTime”: “PT35M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup quinoa”, “2 cups vegetable broth”, “1 medium eggplant, diced”, “1 red bell pepper, chopped”, “1 small red onion, sliced”, “3 cloves garlic, minced”, “1 cup cherry tomatoes, halved”, “1/4 cup fresh parsley, chopped”, “1/4 cup fresh cilantro, chopped”, “2 tbsp olive oil”, “1 tsp ground cumin”, “1/2 tsp smoked paprika”, “Salt and pepper to taste”, “Juice of 1 lemon”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse quinoa and cook in vegetable broth until fluffy, about 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan and saut\u00e9 garlic and onion until translucent.”}, {“@type”: “HowToStep”, “text”: “Add eggplant and bell pepper; cook until tender, about 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in cumin, smoked paprika, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Add cherry tomatoes and cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Mix cooked quinoa with vegetable mixture and fresh herbs.”}, {“@type”: “HowToStep”, “text”: “Drizzle lemon juice over the dish and toss to combine.”}, {“@type”: “HowToStep”, “text”: “Serve warm or at room temperature.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “9 g”, “fatContent”: “11 g”, “carbohydrateContent”: “45 g”}}