In his dazzling new collection of recipes–a companion to the highly acclaimed Your Daily Veg–Joe Woodhouse takes his inspiration from countries as varied as Vietnam, Spain, Morocco and Greece, offering modern updates of traditional vegetarian dishes so they are healthier and more modern in their approach, as well as recipes with easy ways to approach sometimes less familiar but still straightforward dishes that always deliver on flavour and satisfaction.

Grouped together by ingredient, the recipes follow a simple format of short ingredients lists and easy-to-follow instructions for making the most delicious food that just happens to have no meat or fish in it.

About the Author

Joe Woodhouse has been vegetarian since the age of 10, teaching himself how to cook. He later trained as a chef and spent years working in kitchens such as Vanilla Black and the Towpath Café, as well as contributing to events with restaurants such as the Quality Chop house. Alongside being a chef, he is also a photographer, shooting with clients such as Soho Farmhouse, Belazu, Marmite, Asda, Hakkasan, and Coleman’s. He is lauded amongst colleagues–including Anna Jones and Nigella Lawson–for being the best vegetarian chef in the business. His work has featured in publications such as The New Yorker, Bon Appétit, Guardian, Observer, Metro, Evening Standard and Life & Thyme.

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Aubergine agrodulce

Just a sponge for flavours really, held together by its skin, I can never quite put my finger on why I love aubergines so much. There is something extremely special about a just-cooked section of aubergine–glistening skin with the yielding fluffiness of its flesh transitioning
to soothing silkiness. 

A lovely balance between sharp and sweet, this dish can be made ahead and improves while waiting. It is a good one to make if you have lots of aubergines that need cooking as it happily sits in the fridge and can elevate a lunch plate or sandwich.

Serves 4 as a starter or antipasti

3 aubergines, cut into 2cm (¾ in) thick slices lengthways 

1 red onion, diced

5–6 tablespoons extra-virgin olive oil

2 chillies, mix of colours is good, finely diced and deseeded if you like

30g (1oz) walnut halves, broken up 

2 tablespoons capers

2 tablespoons raisins, plumped up in hot water for 10 minutes

50ml (2fl oz) honey, sugar or agave syrup

5 tablespoons red wine vinegar

15g (½ oz) parsley, roughly chopped

25g (1 oz) mint, leaves picked and roughly chopped

sea salt flakes

1. Heat a griddle pan over a medium–high heat. On a baking tray, coat the aubergine slices with 2–3 tablespoons of the oil and griddle for 2–3 minutes each side until tender. You can also fry the aubergine slices but you will need a bit more oil. Alternatively, roast the slices on a lined baking tray dressed with oil in the oven for 15–20 minutes at 180°C (350°F), Gas Mark 4. 
2. Set aside while you make the dressing – I stack them up on top of one another back on the baking tray, to help them carry on gently cooking.
3. Fry the onion in 3 tablespoons of oil with a pinch of salt for 7–10 minutes until soft and starting to colour. Add the chillies and walnuts and toast for a further 2 minutes. Follow with the capers, raisins, honey, vinegar and parsley. Stir well to melt the honey.
4. Check the seasoning and spoon over the aubergine. Finish with the mint leaves. 

Recipe reprinted with permission from Kyle Books.