In Indonesian, gado-gado translates to mix-mix. Gado-gado feautures a colorful mix of vegetables, including potatoes, long beans, bean sprouts, spinach, corn, and cabbage. Tofu, tempeh, and hard boiled eggs are also added and then everything is mixed with a peanut sauce. You can order gado-gado from Jakarta to East Java, and most regions have their own take on this incredibly popular dish.
Spain: Tortilla español
Tortilla español is one of the most famous and most beloved dishes in all of Spain. It is quite common to enjoy a small slice with red wine as a tapa in the afternoon. Three simple ingredients comprise the basic recipe; potatoes, eggs, and onions. Sometimes tomatoes or peppers are mixed in too. Great chefs can use a bit of olive oil, salt, and pepper to season the tortilla and they also know how to cook it at the exact temperature for a precise amount of time to result in a fluffy and perfect dish!
China: Veggie Spring Rolls
In China, spring rolls can be fried or not fried, and can contain a wide variety of fillings. Vegetarians can enjoy all sorts of veggie spring rolls, packed with veggies such as cabbage, carrots, lettuce, cucumbers, and bean sprouts. The possible filling combinations are endless and when you add a nice dipping sauce, this Chinese dish packs even more flavor!
Kushari is the national dish of Egypt, and you can find it virtually everywhere. Kushari involves an unusual combination of macaroni noodles, rice, and lentils topped with a spicy tomato sauce. Usually garbanzo beans and fried onions are also added as toppings. In Egypt, you can order and eat kushari on the street but it is also incredibly easy to make at home.
South Africa: Pampoenkoekies
South African pumpkin fritters are lightly fried and served as breakfast, a side dish, or a dessert (drizzled with caramel sauce!). Recipes can vary between savory and sweet combinations, depending if spices such as cinnamon, nutmeg and toppings such as syrup or caramel are added. This delicious dish is perfect for cool fall days.
Portugal: Caldo Verde
Admittedly, Portuguese cuisine is not very vegetarian friendly, but in the north of Portugal, caldo verde soup is just perfect to eat on a cold winter evening. This warm soup is made from Portuguese cabbage, potatoes, onions, and olive oil (sometimes with tomatoes). Some variations do include meat for flavor, so make sure to ask if you order this at a restaurant. Caldo verde was traditionally cooked in a metal pot over an open fire and served in a clay bowl. Together with a slice of freshly baked bread, this soup will easily fill you up for hours.
Today, edamame is a well known dish shared as an appetizer around the world. We all need to give thanks to the Japanese for coming up with this amazing combination of steamed young soybeans topped with sea salt.
Mexico: Frijoles negros
Black beans occupy a prominent place in Mexican cuisine. They are frequently served as a side dish, or as a filling in tacos or burritos. But possibly the best way to enjoy black beans is in a spicy stew, preferably topped with thin slices of avocado and pieces of cilantro.
Israel offers so many amazing vegetarian dishes, but shakshouka is somewhere near the top of the list. Shakshouka is poached eggs served with a delicious sauce made from tomatoes, chili peppers, onions, and cumin. Shakshouka is often served at breakfast, but fortunately is also common at dinner, meaning you can enjoy it at any time of the day.
Peru: Papa a la Huancaina
Peru is blessed with more than 4,000 different types of potatoes, so dishes featuring potatoes are abundant. Papa a la Huancaina consists of boiled yellow potatoes served atop lettuce leaves with corn, olives, and boiled eggs. A creamy and slightly spicy cheese sauce completes the dish.
Spinach pie is a popular savoury pastry in Greece which can be served as an afternoon snack or even for dinner. Typical ingredients include spinach, feta cheese, onions, eggs, and seasonings. The phyllo dough holds the pie together and makes the entire mixture melt in your mouth.
Vietnam: Mi Quang
Mi quang is a tasty noodle based dish, seasoned with tumeric, which also includes typical Vietnamese fresh veggies such as water mint, basil, coriander, sliced banana flower, and lettuce. There are many variations of mi quang, and some do include pork, chicken, beef, shrimp, or fish. However a vegetarian option is almost always on the menu.
Italy: Trofie pasta with pesto
Trofie pasta is short, thin, and twisted noodles from Liguria in the north of Italy. It is most typically topped with freshly made pesto sauce and enjoyed with red wine.
Tabouleh is common throughout several countries in the Middle East and Northern Africa. In Morocco, this popular dish usually involves a blend of bulgar, parsley, mint, spring onions, and tomatoes, often topped with lemon juice and hummus. It is the perfect accompaniment to fried falafel
India: Dal Tadka
Dal is a primary staple in Indian cuisine, so you will find that different regions offer different spins on this national dish. All dals involve lentils, which are seasoned with all sorts of lovely spices, such as tumeric, masala, and coriander. Veggies are often added in for flavor, often including onions, chillies, and tomatoes. Dal is almost always served with rice and rotis. Try drinking a mango lassi to accompany your dal in almost any restaurant in Mumbai.