World Vegetarian Recipes
A hand-picked tour of vegetarian dishes from around the world — 100 recipes across Asia, the Middle East, Europe, the Americas, Africa and Oceania, each with ingredients, steps and its wellness benefits.
← Recipes🥢East Asia(14)
Yasai Tempura (Japanese Vegetable Tempura)
Crisp, golden Japanese tempura made by coating seasonal vegetables in an ice-cold batter and flash-frying until light and lacy.
Inari Sushi (Sweet Tofu Pocket Sushi)
Sweet-savory fried tofu pouches stuffed with vinegared sushi rice, a beloved Japanese vegetarian classic.
Kabocha no Nimono (Japanese Simmered Pumpkin)
Kabocha squash gently simmered in kombu dashi, soy and mirin until meltingly tender and lightly sweet.
Miso Soup with Tofu and Wakame
Kombu-shiitake dashi enriched with miso, silken tofu and wakame, the comforting soul of a Japanese meal.
Vegetable Bibimbap
Colorful seasoned vegetables over sizzling stone-pot rice, tossed with spicy gochujang and a crisp rice crust.
Japchae (Korean Glass Noodles)
Springy sweet-potato glass noodles stir-fried with colorful vegetables in a sweet-savory sesame-soy sauce.
Kimchijeon (Kimchi Pancake)
Tangy fermented kimchi folded into a batter and pan-fried into a crisp, savory golden pancake.
Doenjang-jjigae (Soybean Paste Stew)
A hearty stew simmered from Korean fermented soybean paste with tofu, zucchini and mushrooms.
Vegetable Tsuivan (Mongolian Steamed Noodles)
A vegetarian take on Mongolia's beloved tsuivan, with hand-cut noodles steamed then stir-fried with cabbage, potato and carrot.
Yunnan Wild Mushroom Hotpot
A fragrant clear broth slow-simmered from an array of Yunnan wild mushrooms for a pure, umami-rich hotpot.
Xinjiang Vegetarian Polo (Pilaf)
A meat-free version of Xinjiang's famous polo, with rice steamed together with carrots, onion, chickpeas and raisins.
Tibetan Curry Potatoes (Shogo Khatsa)
Soft potatoes simmered in a warming, aromatic curry, a homestyle Tibetan vegetarian favorite.
Di San Xian (Braised Potato, Eggplant and Pepper)
A Northeastern Chinese classic of potato, eggplant and green pepper, fried then braised in a savory soy-garlic sauce.
Chaoshan Hu Guo Cai (Emerald Greens Thick Soup)
A legendary Teochew soup of pureed sweet-potato leaves simmered into a smooth, jade-green thick broth.
🌴Southeast Asia(14)
Vegetarian Pad Thai
Thailand's beloved street noodle stir-fried in a sweet-sour tamarind sauce, with pan-fried tofu standing in for shrimp and egg.
Thai Green Curry with Vegetables
A fragrant coconut green curry simmered with lemongrass and kaffir lime, loaded with tofu and vegetables, best over jasmine rice.
Vietnamese Fresh Spring Rolls
Rice-paper rolls of vermicelli, tofu and crisp herbs, served fresh with a peanut-hoisin dip for a light, refreshing Vietnamese classic.
Vietnamese Pho Chay
A clear, aromatic broth of shiitake, daikon and warm spices ladled over silky rice noodles and tofu to warm you through.
Indonesian Gado-Gado
Indonesia's national salad of blanched vegetables, tofu, tempeh and egg smothered in a rich peanut sauce for one balanced plate.
Indonesian Nasi Goreng
Indonesian fried rice glossed with sweet soy and sambal, tossed with tempeh, tofu and vegetables for one bold, smoky wok.
Vegetarian Curry Laksa
Malaysia's classic coconut curry noodle soup with broth-soaked tofu puffs, noodles and bean sprouts, rich, spicy and warming.
Roti Canai with Dhal
Malaysia's flaky layered flatbread, crisp outside and soft within, served with a spiced red lentil dhal for a hearty breakfast.
Filipino Ginataang Gulay
A homey Filipino stew of squash, long beans and greens simmered soft in coconut milk with warming ginger and garlic.
Filipino Lumpiang Gulay
Golden, crisp Filipino vegetable spring rolls packed with cabbage, carrot and tofu, served with a garlic-vinegar dip for sharing.
Singapore Rojak
A Singapore street salad of tropical fruit and vegetables tossed in a tamarind-palm sugar sauce with peanuts, sweet, sour, salty and spicy.
Tofu Satay with Peanut Sauce
Spice-marinated tofu skewers grilled until charred, served with a rich coconut-peanut sauce, cucumber and onion.
Burmese Tea Leaf Salad (Lahpet Thoke)
Myanmar's iconic salad of fermented tea leaves tossed with cabbage, tomato, fried garlic, peanuts and crisp beans, savory and refreshing.
Burmese Shan Tofu Salad
Myanmar's Shan-style chickpea tofu, needing no soybeans, cubed and tossed with cabbage, garlic oil and peanuts, silky and protein-rich.
🍛South Asia(14)
Chana Masala
A North Indian street classic of chickpeas simmered in a tangy tomato-onion masala, hearty and protein-rich.
Palak Paneer
A Punjabi favorite of soft paneer cubes in a silky spiced spinach purée, creamy and iron-rich.
Masala Dosa
A crispy South Indian fermented rice crepe wrapped around spiced potato, served with coconut chutney.
Idli Sambar
Fluffy steamed South Indian rice cakes with a tangy lentil-and-vegetable sambar, light and easy to digest.
Dal Tadka
India's everyday yellow lentil dal finished with a sizzling ghee tempering of cumin, garlic and chili.
Rajma Masala
A comforting North Indian kidney bean curry simmered in onion-tomato masala, classic with rice.
Baingan Bharta
Smoky North Indian mashed eggplant, fire-roasted then cooked with tomato and onion; low-calorie and savory.
Aloo Gobi
A North Indian dry sauté of potato and cauliflower in turmeric and cumin, simple and endlessly comforting.
Vegetable Biryani
A festive Indian layered rice of basmati and vegetables slow-cooked with saffron and warm spices.
Gujarati Dhokla
A Gujarati steamed chickpea-flour sponge cake, fermented and fluffy, finished with a mustard-seed tempering.
Sri Lankan Parippu (Coconut Dal Curry)
Sri Lanka's everyday red lentil curry simmered in coconut milk with pandan and curry leaves.
Nepali Dal Bhat
Nepal's national plate: fragrant lentil soup over rice with a vegetable curry, balanced and energizing.
Pakistani Chana Chaat
A Pakistani street salad of boiled chickpeas tossed with onion, tomato, tamarind and chaat masala.
Bengali Aloo Posto
A Bengali home classic of potato cooked in a ground poppy-seed paste, nutty, creamy and comforting.
🫓Middle East & Central Asia(12)
Lebanese Hummus
Lebanon's silky chickpea and tahini dip, finished with olive oil and served with warm pita.
Lebanese Tabbouleh
A parsley-forward Lebanese herb salad with bulgur, tomato, lemon and olive oil.
Syrian Baba Ganoush
Smoky charred-eggplant dip blended with tahini and lemon, a Syrian classic meze.
Syrian Mujadara
Humble lentils and rice crowned with deeply caramelized onions, a Syrian home classic.
Turkish Dolma (Stuffed Vine Leaves)
Vine leaves rolled around spiced rice and braised in olive oil, a cool Turkish classic.
Turkish Imam Bayildi
Whole eggplants stuffed with tomato and onion, braised soft in olive oil, a Turkish masterpiece.
Israeli Falafel
Herb-flecked chickpea fritters, crisp outside and green-soft within, Israel's favorite street food.
Israeli Shakshuka
Eggs poached in a spiced tomato-pepper sauce, served in the pan with pita, an Israeli brunch favorite.
Persian Ash Reshteh
A thick Persian herb, bean and noodle soup, a nourishing dish for Nowruz and festivals in Iran.
Persian Kuku Sabzi
A Persian herb frittata packed with spring greens, emblem of renewal at the Iranian new year.
Egyptian Koshari
Layers of rice, lentils and pasta topped with spiced tomato sauce and crisp fried onions, Egypt's national street dish.
Central Asian Vegetable Plov
A vegetarian take on Central Asian plov: rice steamed with carrots, chickpeas and cumin, fluffy and fragrant.
🫒Europe(16)
Caprese Salad
Layers of ripe tomato, fresh mozzarella and basil drizzled with olive oil and balsamic — Italy's tricolor classic.
Minestrone Soup
A hearty Italian farmhouse soup of seasonal vegetables, white beans and small pasta in a tomato broth.
Ratatouille
Eggplant, zucchini, peppers and tomato slow-cooked into Provence's colorful summer vegetable stew.
French Onion Soup
Slowly caramelized onions in a golden broth, crowned with toasted bread and melted Gruyere.
Gazpacho
Chilled blended tomato, cucumber and pepper, Andalusia's raw summer soup, tangy and refreshing.
Patatas Bravas
Crisp-edged potato cubes with a smoky spicy tomato sauce, Spain's favorite tapas bar bite.
Horiatiki Greek Salad
Tomato, cucumber, pepper and red onion topped with a slab of feta and olives, dressed in olive oil.
Spanakopita
Crisp layers of filo enclosing a spinach and feta filling, a classic of the Greek family table.
German Potato Salad
Warm potato slices tossed with onion, mustard and a vinaigrette, southern Germany's mayo-free classic.
Kasespatzle
Handmade egg spatzle layered with melted mountain cheese and topped with caramelized onions.
Bubble and Squeak
Mashed potato and cabbage fried into a golden crisp cake, a thrifty British classic.
Pierogi Ruskie
Soft dough filled with potato and farmer's cheese, boiled and served with caramelized onions.
Lecso
Bell peppers, tomato and onion stewed with Hungarian paprika, the country's beloved vegetable stew.
Vegetarian Borscht
Beetroot lends a jewel-red hue to this Eastern European soup of cabbage and root vegetables.
Stamppot
Potatoes mashed together with kale into a creamy comfort dish, a Dutch winter staple.
Swedish Vegetable Balls
Chickpea, carrot and oat balls with a creamy sauce, a plant-based take on the Swedish classic.
🌽Americas(14)
Guacamole
Mexico's beloved dip of mashed ripe avocado brightened with lime, tomato and cilantro.
Chiles Rellenos
Roasted poblano peppers stuffed with melting cheese, fried in a fluffy egg batter and topped with tomato sauce.
Veggie Chili
A hearty American one-pot of kidney and black beans simmered with tomato, cumin and smoky chili spices.
Baked Mac & Cheese
Macaroni in a creamy cheddar sauce, baked under crisp breadcrumbs, America's ultimate comfort food.
Causa Limena
Peruvian layered cold cake of yellow potato mashed with aji amarillo and lime, filled with avocado.
Peruvian Quinoa Salad
Andean quinoa tossed with tomato, cucumber, corn and avocado in a zesty lime-olive oil dressing.
Feijoada Vegetariana
A plant-based take on Brazil's national dish, black beans and smoked tofu slow-simmered, served with rice.
Acaraje
A Bahian street snack of whipped black-eyed pea batter deep-fried in palm oil until crisp outside, fluffy within.
Jamaican Rice and Peas
Jamaica's staple of kidney beans and rice cooked in coconut milk with thyme and scotch bonnet.
Caribbean Callaloo
A homestyle Caribbean stew of leafy amaranth greens and okra simmered with onion, tomato and thyme.
Empanadas de Verdura
Argentina's classic hand pies, flaky pastry filled with spinach and cheese, baked golden.
Grilled Vegetables with Chimichurri
Fire-grilled zucchini, eggplant and peppers dressed in Argentina's garlicky parsley chimichurri.
Arepas de Queso
Colombia's national corn cakes, precooked cornmeal dough griddled with cheese until golden and gooey.
Patacones
A Colombian favorite, green plantain slices twice-fried and smashed flat, crisp and savory with hogao sauce.
🍲Africa(8)
Shiro Wat (Ethiopian Chickpea Stew)
A classic Ethiopian fasting-day stew of chickpea flour simmered with berbere spice, served with injera.
Misir Wat (Ethiopian Spiced Red Lentils)
Ethiopia's beloved national stew of red lentils simmered with berbere until rich and spicy, best with injera.
Moroccan Vegetable Tagine
A Moroccan clay-pot stew of chickpeas, seasonal vegetables and dried apricots, slow-cooked and savory-sweet.
Moroccan Vegetable Couscous
Fluffy couscous topped with a spiced stew of pumpkin, carrot and chickpeas, a Moroccan family classic.
Nigerian Jollof Rice
West Africa's iconic dish: long-grain rice simmered in a tomato-pepper sauce until vividly red and deeply flavored.
South African Chakalaka with Pap
South Africa's curried tomato-and-bean relish with crisp veg, served with creamy maize-meal pap.
Kenyan Sukuma Wiki (Braised Collard Greens)
Kenya's everyday leafy-green dish: collard greens braised with onion and tomato, served with ugali.
Tunisian Grilled Vegetable Salad (Mechouia)
A Tunisian starter of flame-charred peppers and tomatoes, chopped and dressed with olive oil, lemon and harissa.
🥑Oceania & More(8)
Aussie Veggie Pie
A plant-based take on Australia's iconic hand pie, with flaky pastry hugging a hearty mushroom and lentil gravy.
Avocado Toast
The signature Aussie cafe brunch: creamy smashed avocado on sourdough, brightened with lemon and chilli.
Roasted Kumara
Kumara, New Zealand's beloved sweet potato, roasted crisp outside and fluffy within with warm spices and herbs.
Pavlova
The classic Antipodean dessert: a crisp-shelled, marshmallow-soft meringue crowned with cream and bright berries.
Palusami
A Samoan and Fijian classic: tender taro leaves parcelled around rich coconut cream and baked until savoury and silky.
Fa'alifu Fa'i
A Samoan staple: green bananas simmered until tender and coated in warm, lightly salted coconut cream.
Buddha Bowl
A cafe favourite across Australia: quinoa, roasted veg, chickpeas and avocado layered into one balanced, colourful bowl.
Smoothie Bowl
A brunch hit across Australia and New Zealand: frozen berries and banana blended thick, topped with granola, nuts and fresh fruit.