From portobello mushroom steaks bathed in chilli oil to soba noodles dotted with aubergine and mango, we’ve gathered together our favourite vegan recipes from across Yotam Ottolenghi’s collection of cookbooks. Cook your way through these recipes for an introduction to some of Ottolenghi’s best plant-based recipes.
This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly.
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. 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.