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Vegetarian Recipes

Discover a world of culinary inspiration, designed to help you make the most of your Ooni pizza oven.

Flame-roasted Asparagus with Lemon Zest and Parmesan Recipe
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Flame-roasted Asparagus with Lemon Zest and Parmesan Recipe

Wonderful as a side dish, in a salad, or atop a pizza, this recipe for flame-roasted asparagus with lemon zest and Parmesan is quick to make and easy to savour. 
    Creamy Fontina Baked Macaroni and Cheese

    Creamy Fontina Baked Macaroni and Cheese

    Jessica Merchant, the cookbook author behind How Sweet Eats, loves riffing on classics. She got her start as a blogger and cookbook author by taking recipes she knew and loved and adapting them. Macaroni and cheese is one of those traditional favourites. In developing this recipe, she focussed on an easy, creamy and delicious version that’s perfect for a decadent meal (or anytime, really). For Jessica, who has no shortage of experience inventing delicious versions of the dish (see: Pizza Supreme Mac and Cheese!), her grandmother's mac and cheese set the standard to live up to. It’s a food memory that has rebuffed years of testing recipes said to be “the best mac and cheese ever.” Unfortunately, although Jessica watched her grandmother make her version of the dish for years, she never got the full recipe. “[My grandmother] went by the feel of the wooden spoon in the cheese sauce and how golden the bread crumbs looked on top, and would stir the dish in the oven to make sure it was creamy enough,” Jessica said.  We love that kind of intuition, but it’s not so easy to replicate. After “years trying to perfect her method,” this epic recipe is pretty close to recreating the magic, with “fontina and Parmesan giv[ing] this dish a sharp, cheesy flavour while melting perfectly,” and bread crumbs that make for “the perfect crunchy topping.”  This mac and cheese is a little different from other recipes you’ve come across — no cheddar or American cheese here! —but it taps into that same  classic comfort in a way that’s really special. Baked in a cast-iron skillet in your Ooni oven, it takes only 10 minutes to get bubbly, ooey and gooey. This recipe appears in Taking Thanksgiving Classics for a Spin. Find more Thanksgiving recipes here.  Bio Jessica Merchant is a full-time recipe developer and writer who happens to be crazy passionate about all things food. She is the author of The Pretty Dish and Seriously Delish, and details her adventures in and out of the kitchen on her popular blog, How Sweet Eats, which is read by millions. She lives in Pittsburgh, Pennsylvania, with her family. Follow her on Instagram @howsweeteats. Time40 minutes Yieldserves 4 as a side  EquipmentOoni Cast Iron SkilletOoni pizza ovenOoni Infrared ThermometerOoni Pizza Oven GlovesIngredients8 ounces (227 grams) short-cut pasta, cooked2 tablespoons (30 grams) unsalted butter2 tablespoons (15 grams) all-purpose flour1 ¼ cups (300 grams) whole milk8 ounces (227 grams) fontina cheese , freshly grated2 ounces (57 grams) Parmesan, freshly gratedkosher salt and freshly ground black pepper, to taste¼ teaspoon (1 gram) fresh ground nutmeg¼ teaspoon (1 gram) ground mustard powder3 tablespoons (21 grams) seasoned bread crumbs Cook your pasta in salted boiling water according to the package directions. Take it out and set it aside when it’s still al dente since it will cook for a minute or two in the cheese sauce.  Heat the butter in a saucepan over medium heat. Whisk in the flour until it’s completely incorporated. (This will create a roux that will help to thicken the sauce.) Cook the roux until it’s golden in colour and smells nutty and fragrant.  Slowly stream in the milk, whisking the entire time. Cook, stirring the milk mixture until it thickens slightly. Reduce the heat to low. In small batches, add in three quarters of the fontina. Start with a handful at a time, stirring after each addition until the cheese fully melts. Next, stir in the Parmesan, followed by a pinch of salt and pepper, along with the nutmeg and mustard powder. Place your pasta in the cast iron skillet. Toss the pasta with half of the remaining fontina, reserving the rest for the topping. Pour the cheese sauce over the pasta and toss until fully coated. Top the pasta with the breadcrumbs and remaining fontina.  Fire up your Ooni oven. Aim for 170-200˚C (350-400˚F) on the stone baking board inside. (You can check the temperature inside quickly and easily using an infrared thermometer.) Place the skillet in the center of the oven. Bake for 3 minutes, then rotate the pan and bake for 3 minutes more.  Bake for an additional 1 to 2 minutes until the top of the mac and cheese is golden brown and crispy.  Remove from the oven and let cool for 5 minutes before serving. 

    Diaspora Co.'s Paneer Tikka Pizza

    Diaspora Co.'s Paneer Tikka Pizza

    What if you could have a pizza that pairs the freshest flavours of India and Italy while supporting ethical consumption and an independent, women-owned business? This recipe does just that, with soft paneer (an Indian cheese made) marinated in a tasty Tandoori Masala spice blend and put on top of a pizza dough base. Made in partnership with Diaspora Co. –– a queer and woman-of-colour-owned company that sources spices from India and Sri Lanka –– it's an unexpected, saucy take on paneer tikka, the popular tandoor (clay oven) grilled appetizer.  Diaspora Co.'s farmers work directly with them and are paid a living wage. That direct connection means fresher spices. While traditional dried spices often take 2 to 7 years to reach your pantry,  at Diaspora Co., it only takes between 6 to 12 months. The Tandoor Masala blend combines 15 of their single-origin spices for a flavour that's spicy, sour, sweet, earthy and umami all at once. With everything from cumin and green cardamom to saffron and turmeric, it's as interesting as it is satisfying. Since it was designed with tandoor cooking in mind, it works exceptionally well in Ooni's ovens, which have a stone base and can get up to high heat, which makes them similar to a tandoor. Traditionally, paneer tikka is made by marinating planks of paneer and vegetables in yogurt and spices and then cooking them in a tandoor. Asha Loupy, Diaspora Co.'s recipe editor, created this pizza recipe to mimic some of the flavours of the skewered appetizer. First, the Tandoori Masala blend is added to crushed tomatoes with a splash of cream, to create a spicy, luscious sauce. Then it's whisked together with neutral oil and covers the paneer, making for sumptuous slices of cheese. Then, the pizza is layered with the sauce, marinated paneer, mozzarella, red onion, green bell pepper and cherry tomatoes before being baked to a blistered, bubbling perfection. Notes: If you don't have Diaspora Co.'s products, use any similar blend you can find. To make your own, try equal amounts of garam masala and red Kashmiri chilli powder or cayenne pepper with a dash of garlic powder. Time 15 minutes active 1 hour passive1 hour 15 minutes total  Yield Two 12-inch (30 cm) pizzas Equipment Ooni Pizza OvenSkilletOoni Infrared Thermometer IngredientsFor the dough2 x 9-ounce (250 gram) Classic Pizza Dough ballsFor the paneer1½ tablespoons (14 grams) Diaspora Co. Tandoori Masala1½ tablespoons (20 grams) neutral oil, such as canola or rapeseed1 6-ounce (400 grams) block paneer, cut into 1½ x 1 x ¼" inch (4 x 2 ½ x ½ cm) planks For the sauce1½ tablespoons (20 grams) neutral oil, such as canola or rapeseed½ small red onion, finely diced1 tablespoon (9 grams) Diaspora Co. Tandoori Masala1 14-ounce (420 grams) can crushed tomatoes2 tablespoons (30 grams) heavy whipping cream (optional)For assemblyFlour for dusting1½ cups (129 grams) shredded low-moisture mozzarella½ cup (75 grams) green bell pepper, diced½ small red onion, thinly sliced10 cherry tomatoes, halvedCilantro, for garnish MethodMake your pizza dough ahead of time –– at least 30 minutes prep, plus 90 to150 minutes for proofing. See our guide to making Classic Pizza Dough if you need help or a refresher. Once your dough is ready to go, marinate the paneer. Combine 1½ tablespoons (14 grams) of Tandoori Masala and 1½ tablespoons (20 grams) neutral oil in a shallow bowl and whisk into a smooth paste. Add the paneer and gently toss it in the marinade, making sure each piece has a thin coating of spice on it. Cover and refrigerate for 1 hour or overnight. For the sauce, heat 1 ½ tablespoons (20 grams) of neutral oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally until they soften and start to turn golden around the edges –– about 6 to 8 minutes. Add 1 tablespoon (9 grams) of Tandoori Masala and continue to cook, stirring frequently until the spices smell fragrant, about 1 minute. Add the canned tomatoes and cream (optional), reduce the heat to medium-low, and cook until heated through, about 3 to 4 minutes. Turn off heat and set aside.  Tip: If you're not using this sauce within 30 minutes, transfer to an airtight container and refrigerate for up to 5 days. Fire up your oven and aim for 752˚F (400˚C) on the pizza stone inside. Use an infrared thermometer to quickly and easily check the temperature. Dust your pizza peel with a small amount of flour, then stretch the dough ball out to 12 inches (30 cm) and lay it out on your peel. Use a large spoon or ladle to spread ¼ cup (63 grams) of sauce evenly across the base. Top with ¾ cup (65 grams) mozzarella, half of the marinated paneer, ¼ cup (38 g) green bell peppers, half of the red onion and half of the cherry tomatoes. Launch the pizza into your oven. Make sure to rotate the pizza regularly to ensure an even cook. Cook for 60 to 90 seconds, or until the crust is nicely browned and the sauce and cheese are bubbling. Once cooked, remove the pizza from the oven and sprinkle with chopped cilantro, then slice and enjoy immediately!  Give your oven a 5-minute break while you prepare the second pizza, then repeat the assembly and cooking process.