10 Non-Indian Vegetarian dish from Asian, Middle East and African Nation
Travelling isn’t any good if there’s no food which your tongue is acquired of. So, here is the list of “all Vegetarian dish” you can enjoy outside India. So never let the food restriction be your excuse to go on world tour. In this segment, we will include the Vegetarian dish from Asian, Middle Eastern, Far Eastern and African region.
1. Ashak – From Afghanistan
Aushak, also spelled Ashak [Pashto/Farsi: اَشَک], is an Afghan Vegetarian dish made of pasta dumplings filled with scallion, with a tomato sauce, topped with yogurt and dried mint. It can also be topped with lentil curry. A time-consuming meal to prepare, it is usually served on holidays or at special gatherings.
2. Falafel – From Greece
Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. The vegetarian dish; Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in Pita bread with onion and other salad dressings.
3. Vege soba – From Japan
Soba /ˈsoʊbə/ is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or buckwheat and wheat flours. They contrast to thick wheat noodles, called udon. In Japan, the word can refer to any thin noodle. This Vegesoba is made by adding vegetables into noodles flavored with broth.
4. Japchae – From Korea
Japchae, jabchae, chapchae, chop chae, or chap chae is a Korean Vegetarian dish made from sweet potato noodles, stir fried in sesame oil with vegetables, sometimes served with beef, and flavored with soy sauce, and sweetened with sugar. This Veg Japachae is again made with noodles stir fried with vegetables and sometimes added with Tofu.
5. Kun Pao in Tofu – From China
Kung Po, is a spicy stir-fry Chinese Vegetarian dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of southwestern China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Here in this vegetarian version, Chicken is replaced with Tofu.
6. Kottu Roti – From Srilanka
Now Kottu Roti is widely eaten in South India we agree, but it is originated and widely available in Sri Lanka as well and very good option for vegetarian there. Kothu or koththu roti is a Sri Lankan Vegetarian dish made from Godhamba roti and vegetables and spices; the bread is described as similar to parotta and roti canai. Egg or meat added to it traditionally, however in this vegetarian version is made with potato, carrot, and beans.
7. Pad thai Veg – From Thailand
Pad Thai, phat Thai or phad Thai is a stir-fried rice noodle Vegetarian dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts. Here in vegetarian version egg and shrimp is omitted and fish sauce is replaced with soya sauce and mushroom paste.
8. Shakshuka veg – From Turkey
Shakshouka or Shakshuka is a Vegetarian dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is traditionally egg-based dish but strict vegetarians can replace the egg with feta cheese dumplings OR Sweet potato and tofu (sweet potato slices to act as the yolk and tofu slices for the whites).
9. Butternut Ring – From South Africa
Butternut Squash is a type of orange fleshed winter squash that has a sweet and nutty taste. In South Africa, it is commonly cooked with cinnamon and nutmeg. However, spice can be adjusted as per the preference.
10. Vegetarian Kushari – From Egypt
Kushari, also koshary, kosheri or koshari, is an Egyptian Vegetarian dish originally made in the 19th century. The Vegetarian kushari is made from rice, macaroni, and lentils mixed together, topped with a tomato-vinegar sauce; garnished with chickpeas and crispy fried onions. A sprinkling of garlic juice, or garlic vinegar, and hot sauce are optional.
Travel and Have fun.