Vegetarian cuisine

thumb|right|French bean pods on a plant

thumb|upright=0.9|A selection of dried pulses and fresh legumes

Ghee (Hindi: घी) is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.

Pakora () is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia. They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.

edible fungi fruit bodies

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

Paneer () is a fresh acid-set cheese, common in South Asian cuisine, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice or citric acid. Paneer was predominantly used in north Indian dishes and is commonly used throughout India due to its versatility as an ingredient in diverse dishes.

thumb|Coarse bulgur

Congee ( , derived from Tamil ) is a form of savoury rice porridge of Asian origin, primarily made by boiling rice in a large amount of water until the rice softens. Depending on the rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables.

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries.

thin pancakes originating from South India

' or ' () is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern and in parts of the canton of Fribourg, but is now eaten all over Switzerland and around the world. The French name directly refers to the dish's origins.

flavoured tea beverage made from milk, aromatic spices and herbs

thumb|Commercially packaged seitan

preparation of food without meat or other animal flesh

Indian food

right|thumb|200px|Naivedya offered to Radha Krishna in Sri Maya Chandrodaya Mandir in [[Mayapur, India]]

processed food product mimicking meats in terms of technical and nutritional properties

thumb|right|250px|Colcannon recipe on a bag of potatoes Colcannon ( ) is a traditional Irish dish of mashed potatoes with cabbage. It is a popular dish on Saint Patrick's Day and on the feast day of St. Brigid.

Indian curry dish with cauliflower and potatoes

hamburger-like sandwich made from vegetables

Indian dessert

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

byproduct of tofu production

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

Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word , which means "broken corn kernels". Other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra. Combining a grain with a legume provides a dish that is high in all essential amino acids.

thumb|A Syrian meal, with makdous at the lower left of center. Continuing clockwise are a salad, hummus, haloumi and baba ganouj, with pita bread partially visible at the upper right corner. Makdous ( or sometimes ) is a dish of oil-cured aubergines. Part of Levantine cuisine (Syria, Jordan, Lebanon, and Palestine), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli powder is added.

Waakye ( ) is a Ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. However, it can also be eaten as supper. The rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and kaun (powdered limestone). The sorghum leaves and limestone give the dish its characteristic flavor and a red appearance and the sorghum is taken out before consumption. The word waakye is from the Dagbani language, and refer to a particular type of beans. In Hausa, the bean and the dish are called wake, a contracted form of th

slightly sweet soup made with sour cream, sugar, and whole fresh sour cherries, and served chilled

thumb|The ingredients of panchamrita: (clockwise from bottom right) milk, curd, sugar (or jaggery), honey and ghee

Bolani or bulani (Dari: بولانی), also called periki (Pashto: پارکی), is a stuffed flatbread from Afghanistan, fried with a filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also grated pumpkin, chives, red lentils or with minced meat. It can be served with plain yogurt or mint yogurt and is usually served with a doogh drink.

Salad made with carrots

Bhakri () is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar or bajra, which make a coarser bread than does regular wheat chapati flour. Bhakri can be either soft or hard in texture, unlike khakhra, which is always hard.

thumb|A Jamaican ital meal including callaloo, [[ackee, and Jamaican veggie chunks]] thumb|A Jamaican ital breakfast including breadfruit, a plantain, and mango-pineapple juice

Turkish cuisine dish

Tombet or tumbet is a traditional vegetable dish from Majorca, consisting of layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. It is available at almost every local restaurant on the island.

variety of common bean with black seeds popular in Latin America

thumb|Zaalook

Oncom (IPA: ) is a fermented food which is one of the traditional staples of the Sundanese cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. The food is closely related to tempeh; both are fermented using mold.

South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush

cuisine of South India

thumb|Porkkanalaatikko Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas.

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

Chinese soybean product

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

thumb|250px|Ricotta gnudi with strawberry sauce (as a dessert) Gnudi (), also known as malfatti, are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. Gnudi is the Tuscan word for 'naked' (in standard Italian nudi), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach) are "nude ravioli", consisting of just the tasty filling without the pasta shell.

Litti Chokha a complete meal originated from the Indian state of Bihar.

Patatnik or patetnik () is a Bulgarian potato dish characteristic of the Rhodope Mountains in the country's central south. Patatnik is made of grated potatoes, onions, salt and a type of very mild mint called gyosum in Bulgarian, all mixed and cooked on a slow fire. Some restaurants add sirene (white cheese) or eggs, but this is not traditional; some people also use savory and peppers.

Rice dish associated with Ramadan

thumb|202x202px|Jhunka bhakari Jhunka or zunka is a gram flour porridge or a gram flour curry, similar to polenta. It is a traditional Indian dish prepared in Maharashtra, North Karnataka, and Goa. It is often confused with pithla or pithle; however, the latter can also be made from chickpea flour, is wet, and is mild to taste. When served with bhakri, the dish is referred to as jhunka bhakar or pithla bhakri. Pithle is also known as chun in the Vidarbha region of Maharashtra. thumb|188x188px|Pithla Jhunka with bhakar is considered the quintessential peasant fare of Maharashtra. It is accompan

karnataka Cuisine

Thalipeeth or thalipith is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter (preferably made from water buffalo milk), ghee, or yogurt. While

widespread dish in Europe, Middle East, and Asia

thumb|right|Lanttulaatikko

Spanakorizo (, "spinach rice") is a Greek vegetarian dish of spinach and rice. A pilaf, it is described as a typical Greek country dish that may be eaten hot or cold.

Wikimedia list article

Culinary dish or snack

Vegetarian bean paste eaten during Lent

Algerian dessert