Vegetarian Recipes From Around the World

Do you enjoy delicious cuisine from other cultures as much as I do? Let’s celebrate October’s World Vegetarian Awareness Month with 16 of my favorite vegetarian recipes from around the world. Even if you are not a vegetarian, these tasty recipes will show you how diverse veg-friendly meals can be.

Bonus: all of my recipes are also vegan and gluten free.

potato-latkey-2Let’s start with going to a Jewish festival.

Diana’s Potato Latkes

Potato latkes are traditionally eaten during the Hanukkah Jewish festival. Usually this recipe would include eggs, but I like to cook without eggs.

I try to use foods that can be combined properly for optimum digestion. Proteins and carbs fight in the digestive system. Also, I find potatoes stick well enough together without anything else.


2 medium potatoes, coarsely grated
1 onion, finely chopped
1 – 2 cloves of garlic, finely chopped (optional)
1/2 tsp salt
Almond oil or ghee


1. Mix all potatoes, onions, garlic and salt together.
2. Drop teaspoon size pancakes into hot oil or ghee (I prefer ghee for the flavour it adds).
3. Brown on both sides.
4. Serve with salsa.

Makes 10-12 small latkes.


Now off to Russia and Ukraine.

Do you know what might go well with these latkes? Some borscht!

A wonderful soup with its origins from Russia and Ukraine, borscht goes well with almost anything. Go here for a photo series on how to make this soup: Fall Harvest Borscht.


Let’s visit China for an easy dinner.

Chinese Vegetables

Here is my tasty version of Chinese vegetables.


1/4 lb. carrots, sliced in large pieces
1/4 lb. Chinese Broccoli (Gai Lan) or broccoli cut in large pieces
1/4 lb sugar snap peas, de-stringed
1/4 lb. bok choy cut in large pieces
1/2 onion, chopped
1/4 red pepper, sliced (optional)
1/2 – 2 inch piece fresh ginger root, finely chopped (depends how gingery you like it)
1 – 3 garlic cloves, finely chopped
1/2 cup water
2 – 5 tbsp. soya sauce
2 tbsp. arrowroot or Kuzu*
½ cup water


1.  Sauté ginger and garlic in vegetable oil for 3 minutes on low heat.
2.  Add ½ cup water and vegetables.
3.  Boil lightly with a lid on for 10 minutes, until vegetables are tender but crisp.
4.  Mix arrowroot, soya sauce and 1/2 cup water together.
5.  Add arrowroot and water slowly to the vegetable mixture, stirring constantly.
6.  Boil till clear.
7.  Simmer for a few minutes.
8. Serve with brown rice.

*this is a healthy substitute for corn starch

Would you like to try something a little different than rice?  Check out these Five Delicious Quinoa Recipes.  Quinoa is high in protein, gluten-free and has numerous health benefits.

easy-cheasy-vegan-nachosOk, Mexico is next!

Easy Cheezy Vegan Nachos

Nachos were one of my favorites when I was vegetarian. When I became vegan, nachos were no longer on the menu. All that cheese just does not work for many of us.


2 cups tortilla chips
1 cup black beans, cooked
1 cup Vegan Cheese Sauce
1 avocado, diced (tossed in fresh lemon juice)
1/4 cup chopped cilantro
2 tomatoes, diced
1 lime, sliced
10 sliced olives
1 medium red onion, chopped
1/2 jalapeno, chopped finely (optional)


1. Arrange tortilla chips on a large serving platter.
2. Warm up cheese sauce.
3. Drizzle on top of tortilla chips.
4. Sprinkle black beans on top.
5. In a bowl, mix together avocado, tomatoes, cilantro, onion, olives and jalapeno.
6. Now sprinkle this mixture on top of the beans.
7. Dollop on some Vegan Sour Cream and garnish with slices of lime.

Vegan Cheese Sauce


1/2 cup nutritional yeast flakes
2 cups butter beans
1 clove garlic
1 – 3 tsp Himalayan salt to taste
1/3 cup coconut oil, melted
2 Tbsp tahini
3 Tbsp almond milk


1. Add all ingredients to a blender.
2. Blend on low, increase speed gradually until mixture becomes smooth.
3. Do a taste test and add more salt or garlic or almond milk.
4. If you would like it thinner, then add more almond milk or water.



Back to America and Canada for brunch.

Would you like something SWEET with these foods? Check out these Creative Vegan Brunch Recipes. There are pancakes and smoothies and Coconut Almond Porridge.


Japan here we come for lunch.

Soba Soup – Japanese Favorite

If you want a delicious noodle soup recipe that is gluten free, and perhaps even grain free– this is it!


1 piece Kombu Seaweed
1 small piece Wakame Sesweed
1 inch piece ginger root, peeled and grated
1 onion, chopped
1 carrot, sliced
1/4 – 1/2 lb soba (buckwheat noodles)
1/4 cup mugi miso
3 cups water


1. Wash Kombu and Wakame and place in a pot with the water.
2. Add the ginger. Bring to a boil and boil gently for 10 – 20 minutes.  Strain, saving Kombu and Wakame.
3. Rinse off the seaweed. Chop Wakame into 1 inch cubes and return to the pot of water.
4. Sauté onion till transparent. Add onion to the stock along with the carrot.  Lightly boil for 5 minutes
5. Add the soba.  Bring to a boil and add 1 cup of cold water.
6. Repeat this process 3 times –adding a total of 3 cups of water.
7. Boil lightly for 5 more minutes, remove from heat.
8. Add miso to taste (do not cook the miso as it will kill the live enzymes).  Let sit with lid on for 5 minutes.
9. Serve in bowls.

You can Sprinkle “Fried Tofu” on top.


Let’s have a wonderful meal in India.

Cardamom/Coconut Rice Pulao

I made this for a potluck and it was a crowd favorite.  This pulao has a unique flavor because of the cardamom, fried cashews and sultanas. Coconut is added to give a nutty flavor to the pulao. If you are not vegan you can use ghee instead of oil as this also gives it a wonderful flavor.


1 cup brown Basmati rice
1/2 tsp salt
1 tsp cardamom seeds (fresh from the pods)
1/2 tsp turmeric
1/2 tsp cinnamon powder
4 Tbsp desiccated coconut (unsweetened) or fresh grated coconut
1 tsp mustard seeds
1/4 – 1 tsp cayenne pepper* (optional)
2 Tbsp coconut oil or ghee
3  Tbsp cashews or peanuts
3  Tbsp sultanas or raisins
2 1/4 cups water


1. Wash the rice under flowing water to remove any dust etc.
2. In a heavy skillet, add 1 Tbsp ghee.
3. When the ghee becomes hot, add cashews and raisins.
4. Fry until the cashews are lightly-browned, turn.
5. Remove from the pan and put them on a paper towel so that the ghee is absorbed.
6. Again, keep the pan on heat, add 1 Tbsp ghee.
7. When the oil becomes hot, add mustard seeds.
8. Then add cinnamon, pepper, cardamom seeds and coconut and fry until the coconut turns golden brown.
9. Add rice and turmeric, stir-fry for a few minutes.
10. Add water, salt and mix well.
11. Bring to the boil and reduce the heat to low.
12. Cover with a tight-fitting lid and cook for 50 – 55 minutes until the rice is tender and fluffy.
13. Remove from heat, transfer to a serving bowl and sprinkle fried cashews and raisins on top and serve hot.


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Peggy B
Peggy B2 months ago


Jeanne Rogers
Jeanne Rogers2 years ago

Thank you for sharing.

Beth M.
Beth M3 years ago

They sound delicious!

Siyus Copetallus
Siyus Copetallus3 years ago

Thank you for sharing.

Angela K.
Angela K3 years ago

Thanks for sharing

Sarah Hill
Sarah Hill3 years ago


Aaron Bouchard
Aaron Bouchard3 years ago

thank you

Aaron Bouchard
Aaron Bouchard3 years ago

thank you

Aaron Bouchard
Aaron Bouchard3 years ago

thank you

Jessica K.
Jessica K3 years ago

Looks absolutely delicious, and I like the idea of substituting rice with quiona. Thanks.