Classical Buddhist cuisine in Asia served at temples and restaurants with a green sign indicating vegetarian food only near temples National cuisines:Indian cuisine in Asia is replete with vegetarian dishes, many of which can be traced to religious traditions (such as Hindu Brahmins). Gujarati cuisine of India is predominantly vegetarian among other Indian cuisines. There are many vegetarian Indian foods such as pakora, samosa, khichris, Pulao, raitas, rasam, bengain bharta, chana masala, some kormas, sambars, jalfrezis, saag aloo, subjis (vegetable dishes) such as bindi subji, gobi subji, Punjabi chole, aloo matar and much South Indian food such as dosas, idlis and vadas. Chapati and other wheat/maida based breads like Naan, Roti Parathas are often stuffed with vegetarian items to make it a satisfying meal. Many Indian dishes also qualify as vegan, though many others also use honey or dairy. South Indian foods like sambar, rasam, koottu, karembadu, upma, palya, kozhambu, Aviyal, Olan, Kadala curry, Theeyal, Pulingari, Chammandi, Chutney, and breads like Appam, Puttu, pathiri, dosai, idli and vadai.

Spanish foods such as tumbet and many polentas and tapas dishes Mexican foods such as salsa & guacamole with chips, rice & bean burritos (without lard in the refried beans or chicken fat in the rice), many quesadillas, bean tacos, some chilaquiles and bean-pies, chili sin carne, black beans with rice, chiles rellenos, cheese enchiladas and vegetable fajitas. Italian foods such as most pastas, many pizzas, eggplant rotini, eggplant crostini, bruschetta, many risottos Mushrooms stuffed with spiced quinoa.Continental cuisine such as ratatouille, braised leeks with olives and parsley, many quiches, sauteed Swiss chard, vegetable-stuffed mushrooms, sauteed Brussels sprouts with mushrooms and squash Many Balkan dishes, such as dolmas and spanakopita Some Russian and Slavic dishes, such as soups (vegetable borscht, shchi, okroshka), pirogi, blini, vareniki, kasha, buckwheat, fermented and pickled vegetables, etc. Many Ethiopian dishes Mideastern food such as falafel (fried chick pea flour), hummus (mashed chick peas), tahini (ground sesame seeds), minted-yogurts, and couscous.

Egyptian cuisine in particular is rich in vegetarian foods. For reasons ranging from economics to the religious practices of the Coptic Orthodox Church, most Egyptian dishes rely on beans and vegetables: the national dishes, kushari and ful medames, are entirely vegetarian, as are usually the assorted vegetable casseroles that characterize the typical Egyptian meal. Chinese (and other far-Eastern) dishes based on the main ingredients being mushroom, noodles, eggplant, string beans, broccoli, rice, tofu and/or mixed vegetables Japanese foods such as tempura, edamame, name kojiru, and vegetable sushi; in Japan however, vegetarian often means no meat, which however includes fish. Miso soup is made from fermented white or red soy bean paste and water, garnished with scallions and/or seaweed. Some Thai cuisine, including dishes such as pad kee maow and many Thai curries. Creole and Southern foods such as hush puppies, okra patties, rice and beans, or sauteed kale or collards, if not cooked with the traditional pork fat or meat stock.

 Some Welsh recipes, including Glamorgan sausages, Laverbread and Welsh rarebit. Indonesian, including tempeh orek, tempeh bacem, tofu bacem Desserts:Many desserts, including pies, cobblers, cakes, brownies, cookies, truffles, rice-krispy/peanut butter treats (from gelatin-free marshmallows, or marshmallow fluff), pudding, rice pudding, ice cream, creme brulée, etc.
 

Vegetarian Cuisine

Vegetarian cuisine refers to food that meets vegetarian standards by excluding meat and animal tissue products. For lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world), eggs, and dairy products such as milk, and cheese are permitted. The strictest forms of vegetarianism are veganism and fruitarianism, which exclude all animal products, including dairy products as well as honey, and even some refined sugars if filtered and whitened with bone char.Vegetarian foods can be classified into several different types:Traditional foods that have always been vegetarian (Cereals/grains, fruits, vegetables, nuts, etc.) Soy products including Tofu and Tempeh are common protein sources. Textured vegetable protein (TVP), made from defatted soy flour, is often included in chili and burger recipes in place of ground meat. Meat analogues, which mimic the taste, texture, and appearance of meat and are often used in recipes that traditionally contained meat.

Vegans may also use analogues for eggs and dairy products. 5 External links Foods used in vegetarian cuisine:Food usually regarded as suitable for all types of the vegetarian cuisine usually include:Cereals/grains: maize, corn, wheat, rice, barley, sorghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa; derived products such as flour (dough, bread, pasta, baked goods) (assuming they have been made without dairy products, such as butter-crust bread). Vegetables (fresh or pickled) and mushrooms (though some strict Indian vegetarians do not eat mushrooms); derived products such as vegetable fats and oils Fruit (fresh or dried) Legumes: beans (including soybeans and soy products such as tempeh, tofu, soy milk, and TVP), chickpeas, peas, lentils, peanuts) Tree nuts and seeds Spices and herbs Other foods such as olives, seaweed (however seaweed is considered inedible by some strict vegitarians for the same reason it can be considered as non-kosher by some; the possibility that tiny seahorses may be found on it.

Food suitable for several types of the vegetarian cuisine:Dairy products (milk, butter, cheese(except for cheese containing rennet), yogurt(excluding yogurt made with gelatin), etc) — not eaten by vegans and pure ovo-vegetarians Eggs — not eaten by vegans and pure lacto-vegetarians Honey — not eaten by some vegans Cuisine that is traditionally vegetarian:Wikibooks Cookbook has an article on Vegetarian cuisineThese are some of the most common dishes that vegetarians eat without substitution of ingredients. Such dishes include, from breakfasts to dinnertime desserts:Many pasta, rice, bean, potato and bulgur/cous cous dishes, stews, soups and stir fries. Cereals and oatmeals, granola bars, donuts Fresh fruit and most salads Potato salad, baba ganoush, pita-wraps or burrito-wraps, vegetable pilafs, baked potatoes or fried potato-skins with various toppings, corn on the cob, smoothies Many sandwiches, such as cheese on toast, and cold sandwiches including roasted eggplant, mushrooms, bell peppers, cheeses, avocado and other sandwich ingredients Many side dishes, such as mashed potatoes, scalloped potatoes, some bread stuffings, seasoned rice, and macaroni and cheese.