From a creamy mushroom lasagne to marinated tofu banh mi, these inventive, meat-free twists on classic comfort dishes are guaranteed to boost your mood.
Yotam Ottolenghi’s Spicy Mushroom Lasagne
This is a show-stopper of a dish, made with not one but four kinds of mushroom for a rich, umami flavour. Layered up with double cream, Parmesan, and Pecorino, it’s a truly indulgent recipe.
From the book
Ottolenghi FLAVOUR
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
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Jamie Oliver’s Allotment Cottage Pie with Root Veg, Porcini Mushrooms, Marmite and Crispy Rosemary
Jamie Oliver’s vegetarian take on cottage pie consists of a richly flavoured vegetable and lentil filling, topped off with a fluffy cloud of mashed potato. This is classic meat-free comfort food.
Lemongrass Tofu Banh Mi
Traditionally, Vietnamese banh mi contains some kind of pork, but this recipe from The New Vegetarian uses marinated tofu instead. Topped with quick pickles, this sandwich makes for a hearty and flavourful lunch.
Vegetable Chilli
Chilli is the ultimate crowd-pleaser, and this one-pot vegan version from Rachel Ama won’t disappoint. Packed with fresh beans, vegetables, and flavoursome spices, it’s particularly good garnished with fresh coriander, avocado, and vegan crème fraîche.
Ratatouille Sub
This vegetarian sub was born from the desire to create, in Deb’s own words, ‘a sandwich as rib-sticking, belly-warming, and mammoth as a meatball sub but, you know, minus the meatballs’. The result – comforting, rich, and filling – is a triumph.
Moussaka
This recipe from Mary McCartney’s At My Table gives a Greek favourite, traditionally made using minced lamb, a vegetarian makeover. A hearty dish that makes for an excellent midweek family meal, this moussaka is a tasty way to get more vegetables into your diet.
