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Vegetarian cuisine

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File:Vegetarian diet.jpg
A variety of vegetarian food ingredients that are also vegan.

Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet).<ref>Template:Cite journal</ref>

Common vegetarian foods

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File:Tomato soup and grilled cheese.JPG
Vegetable soup and cheese sandwich, a meal which is suitable for vegetarians but not vegans

Vegetarian cuisine includes consumption of foods containing vegetable protein, vitamin B12, and other nutrients.<ref>Template:Cite web</ref><ref>Template:Cite journal</ref> Food regarded as suitable for all vegetarians (including vegans) typically includes:

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:

In comparison to non-vegetarians, practicing vegetarians on average have a decreased 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.<ref name="Orlich 1644–1653">Template:Cite journal</ref> It is also important to note that overeating occurs because of a misconception of hunger. By changing your perspective on calories verses nutrients, it becomes much easier to adapt to the healthier lifestyle of vegetarianism.<ref>Template:Cite journal</ref>

Traditional vegetarian cuisine

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Template:Cookbook These are some of the most common dishes that vegetarians eat without substitution of ingredients. Such dishes include, from breakfasts to dinnertime desserts:

File:Various grains.jpg
Vegetarian food products made from cereal grains.

National cuisines

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File:Boeddha's Delight.jpg
Buddha's delight, a famous Chinese vegetarian dish.

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File:Sautéed Tempeh cropped.jpg
Sautéed tempeh with green beans, an Indonesian dish
  • In Indonesia, vegetarianism is well served and represented, as there are plenty selection of vegetarian dishes and meat substitutes. Dishes such as gado-gado, karedok, ketoprak, pecel, urap, rujak and asinan are vegetarian. However, for dishes that use peanut sauce, such as gado-gado, karedok or ketoprak, might contains small amount of shrimp paste for flavor. Served solely, gudeg can be considered a vegetarian food, since it consists of unripe jackfruit and coconut milk. Fermented soy products, such as tempeh, tofu and oncom are prevalent as meat substitutes, as the source of protein. 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 as castella, dorayaki, edamame, name kojiru, mochi, taiyaki, tempura, vegetable sushi and wagashi. 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 is bibimbap, which is rice with mixed vegetables. Sometimes this dish contains beef or other non-vegetarian ingredients. Another Korean food which is sometimes vegetarian is jeon, in which ingredients (most commonly vegetables and/or seafood) are coated in a flour and egg batter and then pan-fried in oil.
File:Pasta peperoni cruschi.jpg
Pasta con i peperoni cruschi, a vegetarian/vegan dish from Italy.
File:Tolstoj's vegetarian breakfast.JPG
Tolstoy's vegetarian breakfast
File:Palatschinken.jpg
Palatschinken with ice cream, fruits and fruit compote from Austria

Desserts and sweets

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Most desserts, including pies, cobblers, cakes, brownies, cookies, truffles, Rice Krispie treats (from gelatin-free marshmallows or marshmallow fluff), peanut butter treats, pudding, rice pudding, ice cream, crème brulée, etc., are free of meat and fish and are suitable for ovo-lacto vegetarians. Eastern confectionery and desserts, such as halva and Turkish delight, are mostly vegan, while others such as baklava (which often contains butter) are lacto vegetarian. Indian desserts and sweets are mostly vegetarian like peda, barfi, gulab jamun, shrikhand, basundi, kaju katri, rasgulla, cham cham, rajbhog, etc. Indian sweets are mostly made from milk products and are thus lacto vegetarian; dry fruit-based sweets are vegan.

Meat analogues

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File:SoyaBiryani.jpg
Pilaf with soya nuggets

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Commercial products

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File:Current FSSAI Veg and Non-veg Labels.svg
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, in Australia, a wide range of vegetarian products are available in most supermarkets. Furthermore, a vegetarian shopping guide is provided by Vegetarian/Vegan Society of Queensland.<ref name=vssg>Template:Cite web</ref> The largest market for vegetarian foods is India, with official governmental laws regulating the "vegetarian" and "non vegetarian" labels.

Health research

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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.<ref>Template:Cite journal</ref> 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 except HDL, 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, and body mass index. Adventist Study 2 (AHS-2) compared mean consumption of each food group for vegetarian patterns compared to non-vegetarian patterns.<ref name="Orlich 1644–1653"/>

See also

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References

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