7 vegan recipes from Ottolenghi FLAVOUR (2024)

FAQs

Is Ottolenghi flavour vegan? ›

Ottolenghi Flavour is a book that reinforces Yotam's image as one of the best chefs and cookbook authors in the world. Flavour is not only the best vegetarian cookbook that we ever reviewed but also one of the best cookbooks that we ever brought you.

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.

Basil, oregano and marjoram are classic herbs to perfectly season tomato sauce. Dill, onion powder and nutritional yeast mixed into a creamy dressing with some fresh garlic are so tasty to toss with brown rice and steamed veggies. Thyme, parsley and bay leaves will add rich flavor to a mushroom gravy or squash risotto.

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.

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.

India. Three of India's major religions — Hinduism, Buddhism, and Jainism — teach the practice of ahimsa, or non-violence towards all beings. Because of this religious tradition, India has the highest percentage of vegetarians out of all the countries in the world.

Raw veganism

A raw vegan diet includes vegetables, fruits, nuts, grain and legume sprouts, seeds, and sea vegetables. There are many variations of the diet, including fruitarianism.

Yotam Ottolenghi is the chef-patron of the Ottolenghi group. He is the author of nine best-selling cookery books which have garnered many awards, including the National Book Award for Ottolenghi SIMPLE, which was also selected as best book of the year by the New York Times.

Yotam Ottolenghi was born to Jewish parents in Jerusalem and raised in its Ramat Denya suburb, the son of Michael Ottolenghi, a chemistry professor at Hebrew University and Ruth Ottolenghi, a high school principal. He is of Italian Jewish and German Jewish descent and often spent his childhood summers in Italy.

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.

Vegan Spices by Cuisine

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

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.

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.

Book overview

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.

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.

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.