Traditional vegetarian meals


Many traditional dishes are vegetarian or optional killer food. Some are plant-based and vegan. The combination of such dishes, often borrowed from various national cuisines, is an important part of vegetarian cuisine.

These are, in particular, numerous dishes of Indian, Lebanese, Italian and Ethiopian cuisines, as well as Mediterranean and East Asian cuisine in general. They contain an abundance of dishes of noodles, rice, legumes, wheat, vegetables, etc.

Russian cuisine is rich in vegetarian dishes from cereals, legumes and root crops.

Some popular dishes among vegetarians around the world, which are traditionally vegetarian or even vegan (or the presence of killer food is optional):

• Most bakery products: various types of bread, rolls, lavash, bhatura, pita, pretzel, drying, straws, bagels, pretzels, chyabatta, etc.

• Porridge: oatmeal, buckwheat porridge, millet porridge, rice porridge, barley porridge, semolina porridge, corn porridge, and others.

• Dishes from legumes and soy products: pea porridge; stewed beans and beans; pea, legume and bean soups; dishes (usually fried) of tofu and tempeh; pancakes, tortillas, cutlets, meatballs, and other products made from legumes or flour from them (pea flour, chickpea flour).

• Pasta dishes, including numerous Italian (all kinds of pasta with tomato or other sauce) and Asian dishes (noodles in fried dishes and soups)

• Rice dishes: boiled rice dishes, vegetable and fruit pilafs and pilavas (Arabic and Middle Eastern cuisine), risotto (Italian cuisine), vegetarian paella (Spanish cuisine).

• Pies

• Many vegetable or fruit based salads

• Vegetable caviar, stews, stews and baked dishes from vegetables and legumes, stuffed vegetables.

• Potato dishes with various sauces and side dishes: boiled, baked, fried potatoes; French fries; mashed potatoes; potato cutlets and pancakes; etc.

• Various vegetarian versions of soups: borscht, gazpacho (Spanish cuisine), miso soup (Japanese cuisine), dumplings soup, and many others

• Pancakes, breakfast cereals, toasts

• Many types of chips, crackers, biscuits, croutons, etc.

• Many types of pastries and cakes, cookies, chocolate, sweets, marmalade, other sweets (including oriental vegan sweets – halva, Turkish delight, churchkhela, etc.)

• Sandwiches and sandwiches (with vegetarian pate, lettuce, various vegetables, cheeses, mushrooms, avocados, etc.)

• Corn and corn chips (tortilla chips)

• Dishes of Russian cuisine (and Slavic in general): pies; porridge; vegetarian soups (borsch, cabbage soup, okroshka); pickling and pickling; baked vegetables and fruits; dumplings stuffed with potatoes, mushrooms and cereals

• Dishes from Latin America: guacamole and salsa with chips, burritos with rice and beans, vegetarian chili.

• Italian cuisine: spaghetti, pasta, and other pasta with sauce; polenta; gnocchi; vegetarian varieties of pizza, risotto, tortellini, ravioli, lasagna.

• Dishes from the Middle East: falafel, hummus, couscous

• Lots of Indian food: pakora, puri, samosa, papadam, kitchari, chutney, different curries, etc.

Adaptation of dishes

Veganized version of the Herring under a Fur Coat salad. Herring is replaced by seaweed, eggs are replaced by avocados, egg-free mayonnaise is used.

Vegetarian cuisine also includes dishes that are adapted versions of non-vegetarian dishes. Recipes are “vegetarian” or even “veganized” by replacing animal products with plant foods.

In this branch of vegetarian cuisine, analogues or substitutes for meat, fish, and other slaughter foods, as well as milk and eggs, are actively used. These are, in particular, products such as tofu; Soy meat; seitan; pace; vegetable milk (rice, soy milk).

Some vegetarians reject adapted dishes, preferring only traditional ones, although the adapted versions are completely vegetarian.

Meat, poultry and fish

are replaced by foods rich in vegetable protein. Among them: soy meat, seitan, tempeh, beans, beans, tofu, sometimes mushrooms, eggplant, avocado, potatoes. Spices and marinades are often used in the preparation of such products. Sometimes meat is simply excluded from the recipe, and its lack in a dish can be compensated by an increase in the amount of vegetables or other products.

Cow’s milk

replaced by water, soy, rice, coconut, or other plant milk.


Replacement eggs are hard to find. In pancakes and baked goods, eggs are sometimes replaced with mashed bananas and tofu, starch flour (wheat, rice, potato), special vegetable substitutes, etc., as well as a combination of several substitutes. In addition, instead of eggs in baked goods, you can use turmeric, which holds the dough together and makes it yellow. In other dishes, eggs can be replaced, sometimes, with flour, avocado, potatoes. In salty dishes, black salt can be added instead of eggs, it smells like eggs.

Butter, animal fat

replaced by all kinds of vegetable oils, vegetable margarines, etc. On sandwiches – vegetarian pate and avocado, cocoa butter. Some vegetable oils (such as coconut and palm oils) and margarines, like animal fats, are rich in saturated fatty acids.


Nutritional yeast is sometimes used to add cheese flavor to dishes and sauces in addition to thick cream cheese.


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