Vegan ottolenghi recipes

Make vegetables the star of the festive table this year

As seen on Saturday Kitchen, this herby, zesty green cannellini bean dish is packed with Ottolenghi ingredients, from za'atar to tahini.

These roast potatoes might just disappear before they even reach the dinner table. With a golden crunch on the outside and a fluffiness within, they’re tossed in a vibrant green sauce, soaking up its tangy notes while maintaining their delightful crunch. And when drizzled with tahini sauce, they take on a creamy richness.

This is a vegan version of Ottolenghi's famous cauliflower cake. A savoury bake which is somewhere between a quiche and a cake, folded with tender cauliflower and fresh herbs. Absolutely delicious for a springtime or summer lunch!

These delicious and aromatic courgette fritters are one of the most popular starters at Yotam Ottolenghi's Soho-based restaurant, NOPI.

There’s something about a bake, be it sweet or savoury, that brings comfort to a cold day – and saves on the washing-up, too

The crisp, caramelised layer at the bottom of the pan makes this couscous particularly appealing. The trick to achieving this layer – known as tahdig or socarrat, depending on where you are in the world – is to let the couscous cook undisturbed, resisting the temptation to stir

This roasted butternut squash with cardamom and nigella seeds is from Yotam Ottolenghi. If you want a show-stopping vegetarian dish, this is it!

Creamy greek yoghurt is swirled through with slow cooked butter beans and roasted cherry tomatoes in this classic Ottolenghi recipe. Serve as is with plenty of crusty bread to mop up the sauce or as part of a mezze spread.