Vegan cuisine

thumb|right|French bean pods on a plant

Couscous () is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.

liquid that comes from the grated meat of a coconut

Sauerkraut (; , ) is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

Guacamole (), sometimes informally shortened to guac in the United States, is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment, and salad ingredient.

Gazpacho () or gaspacho (), also called Andalusian gazpacho (from Spanish gazpacho andaluz), is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly in summer, since it is refreshing and cool.

Sorbet (, ) is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey.

beverage made from soybeans

edible fungi fruit bodies

thumb|right|Tempeh being sold in a traditional market in Indonesia

plant milk manufactured from almonds

Tabbouleh (), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion, seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.

water-based frozen confection on a stick

Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini

Panipuri (also known by other names, including phuchka and golgappa) is a snack associated with the cuisines of the Indian subcontinent consisting of a deep-fried spherical puri shell, hollowed out for a filling and dipped in flavoured waters. Panipuri is primarily a street food and is part of the chaat category of light snacks. It is commonly filled with some combination of potatoes, chickpeas, spices, and chutney. The flavoured waters, or pani, are typically a spicy coriander leaf or mint chutney called and a sweet tamarind chutney called . A few centimetres in diameter, it is a finger food

thumb|Commercially packaged seitan

type of plant milk

Turkish cold dish based on eggplants, onions and olive oil

Koshary, kushari or koshari ( ) is Egypt's national dish and a widely popular street food. It is a traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, and topped with chickpeas, a garlicky tomato sauce, garlic vinegar, and crispy fried onions. Sprinklings of garlic vinegar and hot sauce are optional.

Plant milk made from rice

Syrian salad of fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt)

Akara (; , ) is a type of fritter made from cowpeas or beans (black-eyed peas) originated in Yorubaland, from the Yoruba ethnic group inhabiting parts of Nigeria, Benin and Togo. It is sometimes referred to as "bean cake" in English. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.

Vegemite ( ) is a brand of a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne, Victoria, for the Fred Walker Company in 1922 and was first sold in stores on 25 October 1923.

manufactured, non-dairy beverage made from a plant extract for flavoring and aroma

species of plant

Marmite ( ) is a British savoury spread based on yeast extract invented by the Marmite Food Company in 1902. It is made from by-products of beer brewing (lees) and is produced by the British company Unilever. Marmite is a vegan source of B vitamins, including supplementary vitamin B12. It is traditionally eaten spread thinly on buttered toast.

fruit preserve made from quince pulp

Mexican condiment

thumb|upright=1.2|Aquafaba from a tin of white beans Aquafaba ( or ) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was discovered by the French musician Joël Roessel.

hamburger-like sandwich made from vegetables

The muhammara or mhammara () is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. While commonly associated with Syria, muhammara can also be found in Western Armenian cuisine. In western Turkey, muhammara is referred to as acuka and is served as part of the mezze platter appetizer course.

Ajapsandali ( ) or ajapsandal ( ) is a traditional Georgian and Armenian dish, also popular in the Northern Caucasus.

dry, edible fruit or seed which usually has a high fat content

byproduct of tofu production

type of deactivated yeast

raw meat or vegan bulgur dish from the Turkish cuisine

yogurt prepared with soy milk-

American brand of meal replacement products

cheese-like substance made without animal products

plant milk made from hemp seeds that are soaked and ground in water

type of bread

Oatly Group AB is a Swedish food company, publicly traded on the American stock market, that produces alternatives to dairy products from oats, including oat milk. Oatly was formed in the 1990s using research from Lund University. Oatly has headquarters in Malmö and a production and development centre in Landskrona.

variety of common bean with black seeds popular in Latin America

Musabbaḥa (), also known as msabbaḥa, mashausha (), is a runnier variation of hummus made up of whole garbanzo beans and tahini. It is popular in the Levant.

vegetarian meal, served on a bowl which consists of portions of several foods, served cold

Vegetable salad made in Israel.

thumb|Southern Kerala-style traditional thoran made with spinach|cheera leaves, grated coconut, chilies and other ingredients. thumb|Kerala yardlong bean thoran Thoran (pronounced ); or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala. This common dish is usually eaten with rice and curry and is also part of the traditional Keralite sadhya.

French dish, a variation of the ratatouille, by Michel Guérard

Turkish cold dish (or meze) of "balls" of boiled red lentils, bulgur, green onions etc

Koloocheh or kleicha (), also known as Persian New Year bread, is a Persian stamped cookie or bread, originating in various parts of Iran. There are many variations on the recipe (bready texture vs. crispy; stuffed vs. unstuffed) made in Iran and in Persian diaspora communities, including in Eastern Europe and North America.

slices of watermelon, prepared by grilling, pan frying, baking, or roasting

traditional dish of Lucanian cuisine

plant milk made from yellow peas

Gian beans Greek dish

thumb|A pouch of Huel Powder, Black Edition, and a Huel Shaker

Wikimedia list article

Solkadhi is a type of probiotic drink, an appetizer originating from the Indian subcontinent, usually consumed with rice or sometimes after a meal. Popular in the Konkan regions, especially Goa, Mangalore, Northern parts of Karnataka (especially Belagavi) and parts of coastal Maharashtra, it is made from coconut milk and dried kokum skins (agal/amsul), whose anthocyanin pigments provide a deep purple-pink colour.

Vegetarian bean paste eaten during Lent

fermented vegetable preserve, popular in Romanian, Bosnian, Croatian, Macedonian, Serbian and Bulgarian cuisines