A variety of vegetarian food ingredients that are alsovegan.
Vegetarian cuisine, also known asplant-based cuisine, is a style of cooking defined by the inclusion of grains, legumes, nuts, vegetables, fruits, dairy, and sometimes eggs, and by the exclusion ofmeat and animal tissue products (such asgelatin or animal-derivedrennet). Vegetarian cuisine meetsvegetarian standards. Vegetarian cuisine differs fromvegan cuisine, which excludes all animal products including dairy and eggs.[1]
Vegetable soup and cheese sandwich, a meal which is suitable for vegetarians but not vegans
Vegetarian cuisine includes consumption of foods containing vegetableprotein,vitamin B12, and other nutrients.[2][3] Food regarded as suitable for all vegetarians (including vegans) typically includes:
Ediblefungi (fresh, canned, dried or pickled). Edible fungi includesome mushrooms and cultured microfungi which can be involved infermentation of food (yeasts and moulds) such asAspergillus oryzae andFusarium venenatum, although fungi is rarely considered non-vegetarian due to it not being a plant.
Meat analogues, which mimic the taste, texture, and appearance of meat and are often used inrecipes that traditionally contained meat.
Other foods such asseaweed-derived products such asagar, which has the same function as animal-bone-derivedgelatin.
Beverages such asbeer,coffee,hot chocolate,lemonade,tea orwine—although some beers and wines may have elements of animal products as fining agents including fish bladders, egg whites, gelatin and skim milk.
Foods not suitable for vegans, but acceptable for some other types of vegetarians:
Vegetarians by definition cannot consume meat or animal tissue products, with no other universally adopted change in their diet. However, in practice, compared to non-vegetarians, vegetarians on average have an increased consumption of:
This difference is observed, but is not required to be vegetarian. Nevertheless, it is relevant when considering research into the health effects of adopting a vegetarian diet. A diet consisting only of sugar candies, for example, while technically also vegetarian, would be expected to have a much different outcome for health compared to what is called "a vegetarian diet" culturally and what is most commonly adopted by vegetarians.[4] It is also important to note that overeating occurs because of a misconception ofhunger. By changing your perspective oncalories versesnutrients, it becomes much easier to adapt to the healthier lifestyle ofvegetarianism.[5]
These are some of the most common dishes that vegetarians eat without substitution of ingredients. Such dishes include, from breakfasts to dinnertime desserts:
Numerous side dishes, such asmashed potatoes, scalloped potatoes, some bread stuffing, seasoned rice, and macaroni and cheese.
ClassicalBuddhist cuisine inAsia served attemples andrestaurants with a green sign indicating vegetarian food only near temples. Onion and garlic is not eaten in a strict Buddhist diet.
Georgian cuisine contains some vegetarian dishes.Lobio,lobiani,ajapsandali,mchadi,pkhali andkhinkali with mushroom filling are all examples of Georgian dishes that are vegetarian. Eggplant (called badrijani or badrijnis in Georgian) is used to make vegetarian dishes such asnigvzinai badrijani (fried eggplant stuffed with walnut paste), badrijnis borani (chopped and fried eggplant), badrijnis khizilala (chopped eggplant with pomegranate seeds) and badrijani mtsvanilit (fried eggplant with fresh herbs).
Sautéedtempeh with green beans, an Indonesian dish
InIndonesia, vegetarianism is well served and represented, as there are plenty selection of vegetarian dishes and meat substitutes. Dishes such asgado-gado,karedok,ketoprak,pecel,urap,rujak andasinan are vegetarian. However, for dishes that usepeanut sauce, such asgado-gado, karedok orketoprak, might contains small amount ofshrimp paste for flavor. Served solely,gudeg can be considered a vegetarian food, since it consists of unripejackfruit and coconut milk. Fermentedsoy products, such astempeh,tofu andoncom are prevalent as meat substitutes, as the source ofprotein. Most of Indonesians do not practice strict vegetarianism and only consume vegetables or vegetarian dishes for their taste, preference, economic and health reasons. Nevertheless, there are small numbers of Indonesian Buddhists who practice vegetarianism for religious reason.
Japanese foods such ascastella,dorayaki,edamame, name kojiru,mochi,taiyaki,tempura, vegetablesushi andwagashi.Miso soup is made from fermented white or red soy bean paste, garnished with scallions or seaweed. Although most traditional versions are made from fish stock (dashi), it can be made with vegetable stock as well.
Korean cuisine has some dishes that are often vegetarian. One example isbibimbap, which is rice with mixed vegetables. Sometimes this dish containsbeef or other non-vegetarian ingredients. Another Korean food which is sometimes vegetarian isjeon, in which ingredients (most commonly vegetables and/or seafood) are coated in a flour and egg batter and then pan-fried in oil.
In Germany, Frankfurtgreen sauce,Klöße with vegetarian sauces (e.g.,Chanterelle), cheese or vegetable stuffedMaultaschen, combinations ofquark, spinach, potatoes and herbs provide some traditional vegetarian summer dishes. Traditionally on Fridays, southern Germany broad variety of sweet dishes may be served as a main course, such asGermknödel andDampfnudel. Potato soup andplum cake are traditional Friday dishes in the Palatinate.Brenntar in Swabia, it is made of roasted flour, usually spelt flour or oat flour.
Russian cuisine developed a significant vegetarian tradition in czarist time, based on the example ofLeo Tolstoy.[6] Theorthodox tradition of separating meat and vegetables and as well between specific meals forfasting and other holidays contributed to a rich variety of vegetarian dishes[6] in Russia and Slavic countries, such as soups (vegetableborscht,shchi,okroshka),pirogi,blini,vareniki,kasha,buckwheat, fermented and pickled vegetables, etc.
Egyptian cuisine in particular is rich in vegetarian foods. For reasons ranging from economics to the religious practices of theCoptic Orthodox Church, most Egyptian dishes rely on beans and vegetables: thenational dishes,kushari andful medames, are entirely vegetarian, as are usually the assorted vegetable casseroles that characterize the typical Egyptian meal.
Many dishes inThai cuisine can be made vegetarian if the main protein element is substituted by a vegetarian alternative such as tofu. This includes dishes such asphat khi mao and, if a vegetarian shrimp paste and fish sauce substitute is used, manyThai curries. Venues serving vegetarianBuddhist cuisine (ahan che;Thai:อาหารเจ) can be found all over Thailand.
Ameat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein),[7] is a food product made fromvegetarian orvegan ingredients, eaten as a replacement for meat. Meat alternatives typically aim to replicate qualities of whatever type of meat they replace, such asmouthfeel, flavor, and appearance.[8][9][10][11][12][13] Plant- and fungus-based substitutes are frequently made withsoy (e.g.tofu,tempeh, andtextured vegetable protein), but may also be made fromwheat gluten as inseitan,pea protein as in theBeyond Burger, ormycoprotein as inQuorn.[14] Alternative protein foods can also be made byprecision fermentation, where single cell organisms such as yeast produce specific proteins using a carbon source; or can be grown byculturing animal cells outside an animal, based ontissue engineering techniques.[15] The ingredients of meat alternative include 50–80% water, 10–25% textured vegetable proteins, 4–20% non-textured proteins, 0–15% fat and oil, 3-10% flavors/spices, 1–5% binding agents and 0–0.5% coloring agents.[16]
Meatless tissue engineering involves the cultivation of stem cells on natural or synthetic scaffolds to create meat-like products.[17] Scaffolds can be made from various materials, including plant-derivedbiomaterials, synthetic polymers, animal-based proteins, and self-assembling polypeptides.[18] It is these 3D scaffold-based methods provide a specialized structural environment for cellular growth.[19][20] Alternatively, scaffold-free methods promote cell aggregation, allowing cells to self-organize into tissue-like structures.[21]
Meat substitution has a long history. Tofu was invented in China as early as 200 BCE,[22] and in theMiddle Ages, chopped nuts and grapes were used as a substitute formincemeat duringLent.[23] Since the 2010s, startup companies such asImpossible Foods andBeyond Meat have popularized pre-made plant-based substitutes forground beef, burgerpatties, andchicken nuggets as commercial products.
Labeling used in India to distinguish vegetarian products (left) from non-vegetarian products (right).
Commercial products marketed towards vegetarians are available in most countries, though their quantity and variety can vary. For example, inAustralia, a wide range of vegetarian products are available in most supermarkets. Furthermore, a vegetarian shopping guide is provided byVegetarian/Vegan Society of Queensland.[24] The largest market for vegetarian foods isIndia, with official governmental laws regulating the "vegetarian" and "non vegetarian" labels.
Vegetarian diets are under preliminary research for their possible effects on long-term health. Dietary patterns were evaluated along with their relationship with metabolic risk factors and metabolic syndrome.[25] A cross-sectional analysis of 773 subjects including 35% vegetarians, 16% semi-vegetarians, and 49% non-vegetarians found that a vegetarian dietary pattern is associated significantly with lower means for all metabolic risk factors exceptHDL, and a lower risk of metabolic syndromes when compared to non-vegetarian diets. Metabolic risk factors include HDL,triglycerides, glucose,systolic blood pressure,diastolic blood pressure, waist circumference, andbody mass index. Adventist Study 2 (AHS-2) compared mean consumption of each food group for vegetarian patterns compared to non-vegetarian patterns.[4]
^abPeter Brang. Ein unbekanntes Russland, Kulturgeschichte vegetarischer Lebensweisen von den Anfängen bis zur Gegenwart An ignored aspect of Russia. Vegetarian lifestyles from the very beginning till the present day. Böhlau Verlag, Köln 2002ISBN3-412-07902-2
^Pang, Shinsiong; Chen, Mu-Chen (April 2024). "Investigating the impact of consumer environmental consciousness on food supply chain: The case of plant-based meat alternatives".Technological Forecasting and Social Change.201 123190.doi:10.1016/j.techfore.2023.123190.ISSN0040-1625.
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