Okra bhajis and spinach and artichoke dip: Yotam Ottolenghi’s vegan recipes

okra bhajis and spinach and artichoke dip yotam ottolenghis vegan recipes

There are many reasons to be vegan – concerns about animal welfare, the environment and personal health being the obvious three. I’ve never been good at being any “one” thing, but, though I’m not vegan, I can go for days eating as if I were, not least because there’s a fourth reason to feel passionate about eating vegan, be that sometimes, often or always: because it can be so darned tasty. Vegan ingredients are my daily staples – my olive oil and bread, my pulses and tahini – and they’re also what I reach for when I want to dial up the savoury flavour in my cooking; miso paste, in particular, does the job here. When I want a briny kick, I’ll often reach for capers, while when I want a smooth, creamy texture, silken tofu works wonders. On other days, it might be black garlic, preserved lemon and tahini, for much the same reasons. And the list goes on. So, today, two recipes for those who are vegan every day and for those who find themselves being so accidentally.

Warm vegan spinach and artichoke dip (pictured above)

I like this with lots of fresh crudites – fennel, radicchio and radishes are particular favourites – and tortilla chips; it also works really well as a creamed spinach-style side to eat with roast vegetables such as wedges of butternut squash or celeriac…

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