Here is the list of Non-Indian vegetarian dishes 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 dishes from the European and American region. In next segment, we will move to Asian, Middle Eastern, Far Eastern and African dishes.
Travel and Have fun.
1. Pizza Margherita – From Italy
This is pizza in its most authentic and simplest form. It was named after Queen Margherita of Italy in the late 1800s. Its colours, red, white and green were picked to emulate the colours of the Italian flag. Toppings of this pizza are only Tomato sauce, cheese and basil leaves. The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint. (Just because a little cheese is good doesn’t mean a lot will be better!)
2. Cheese Fondue – From Switzerland
Fondue is a Swiss, Italian, and French dish of melted cheese served in a communal pot over a chafing stand heated with a candle or spirit lamp and eaten by dipping bread into the cheese using long-stemmed forks (skewers). This hot dish is also a favourite for chilled winter days.
3. Tofu and black beans filled Tacos – From Mexico
We all love Tacos, a taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. The filling can be anything (traditionally meat-based), allowing for great versatility and variety. This vegetarian version is filled with Tofu and black beans and garnished with salsa.
4. Apple Pie – From USA
An apple pie is a fruit pie, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. Granny Smith Green Apples (crisper and less sweet) are preferred to use in this pie but any sort of apple will do.
5. Potato spinach Pie – From Britain
Pies have been an important part of English cooking from Tudor times to the present day. Traditionally savoury pies are filled with meat or game birds along with the potato. This version is filled with spinach and cheese instead. This version is also called Bombay Potato Spinach Pie.
6. Tourtière (with Cheddar) – From Canada
Tourtière is a meat pie originating from Quebec, usually made with finely diced pork, veal or beef. Wild game is often added to enhance the taste of the pie. Here, the vegetarian version of it includes mushrooms, potatoes and cheddar cheese. With an earthy flavour of mushrooms and potatoes, this warm pie is bliss for winter lunch.
7. Fettuccine Alfredo – From Italy
Italy is the place where one can find a maximum number of vegetarian dishes in whole Europe. This Alfredo is basically fettuccine pasta tossed in the white sauce made of the dairy trinity (butter, cheese and cream). One of the oldest and simplest ways to prepare pasta. It’s just Butter, cream, cheese, black pepper and salt.
8. Vegan Eggplant Lasagna (Lasagne) – From Italy
Lasagne is wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word “lasagne”, and, in many non-Italian languages, the singular “lasagna”, can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. This vegan lasagna is filled with Eggplant, mushrooms and cheese and layered with tomato sauce.
9. Vegetarian Potato Galette – From France
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette, a pancake made with buckwheat flour usually with a savoury filling. This vegetarian Galette is filled with Vichyssoise flavour of leeks and potato.
10. Vegetarian Paella – From Spain
Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. Spanish Paella is mainly made with seafood. However, to make it vegetarian this paella is made with all types of European originated vegetables (summer squash, Artichokes, zucchini, asparagus, peas and tomatoes) and flavoured with paprika, black pepper and saffron.