Prato Vegetariano

Agebitashi is a traditional vegetable dish originating from Japan. The dish consists of vegetables such as eggplants, asparagus, bell peppers, squash, and lotus root that are fried in oil and then marinated in a mixture of dashi, soy sauce, mirin, and rice vinegar. The vegetables should be fried until they're fully cooked and their colors are bright. It's important not to fry too many veggies at the same time because it will lower the temperature of the oil. Once done, the vegetables are marinated for at least 2 hours, but it's believed they taste even better the next day.

Agebitashi

Arikanchan is a traditional dish originating from Mathil and Tharu communities in Nepal. The dish is made with a combination of taro leaves, black lentils paste, and a spice paste consisting of ingredients such as ginger, garlic, salt, cumin, turmeric, coriander, and red chili powder. The lentil paste and spices are wrapped in taro leaves, and the dish is then steamed and cut into slices before it's deep-fried in oil. The dish is especially popular when taro (colocasia) leaves are in season because it's a great way to enjoy the leaves in a new way, as they are most commonly used in curries.

Arikanchan

Asperges aux morilles is a traditional vegetable dish originating from France. The dish is usually made with a combination of asparagus, morel mushrooms, shallots, butter, parsley, lemon juice, salt, and pepper. The asparagus are blanched in boiling water, drained, fried in butter, and seasoned with salt and pepper. The mushrooms are fried in butter, seasoned, and mixed with saut&eacute;ed shallots. Lemon juice is poured into the pan and the asparagus are then covered with the sauce. The dish is served hot and it's typically garnished with chopped parsley.

Asperges aux morilles

Burghul banadoura is a traditional dish originating from Lebanon. It's usually made with a combination of bulgur, tomatoes, tomato paste, onions, olive oil, salt, black pepper, and white pepper. The onions are saut&eacute;ed in olive oil until translucent, and then mixed with diced tomatoes. The bulgur is rinsed and added to the pan with tomato paste, and the mixture is then covered with water and seasoned with salt and pepper. When most of the liquid has been absorbed, the dish is cooked for a few more minutes before it's served warm, ideally with yogurt or a green salad on the side.

Burghul banadoura

Cardi al forno is a traditional vegetable dish originating from Italy consisting of baked cardoons. Other ingredients usually include olive oil, lemons, Parmigiano-Reggiano, salt, and pepper. The cardoon sticks are cut into two pieces and placed in a bowl with lemon juice, cold water, and lemon wedges. They're drained, placed into boiling salted water, and simmered until just tender, then drained again. The cardoons are placed into a greased ovenproof dish, drizzled with olive oil, topped with grated Parmigiano-Reggiano, and baked in the oven until the cheese melts. Cardi al forno are traditionally served piping hot. There are many recipes and variations on the dish, so it's not uncommon to also use breadcrumbs, garlic, and parsley.

Cardi al forno

Mexico

Chiles capones is a traditional dish that's prepared in many areas of the country, but it's especially popular in Puebla. The dish consists of cheese-stuffed chili peppers and it's made with a combination of charred and peeled jalape&ntilde;os or poblano chiles, fresh cheese, epazote leaves, and salt. Once stuffed, the chili peppers are fried in oil on both sides, then placed into a warm tortilla and garnished with sour cream. Chiles capones should be enjoyed immediately, as soon as they're removed from the pan.

Chiles capones

Chukandar tamatar is a traditional vegan dish originating from India. The dish is usually made with a combination of beetroot, tomatoes, cumin seeds, oil, hot peppers, coriander, and salt. The beetroot is peeled and cut into thin strips, while the cumin seeds are fried in oil. The tomatoes, beetroot strips, salt, and water are added to the pan and cooked over low to medium heat. Once the beetroot is tender and the liquid evaporates, chopped coriander and hot peppers are added to the pan and the dish is cooked over high heat. Once done, chukandar tamatar is garnished with coriander and hot peppers, and the dish is typically served with rice or chapati on the side.

Chukandar tamatar

Italy

Coste al sugo is a traditional dish originating from Calabria. The dish is usually made with a combination of celery sticks, onions, garlic, tomatoes, olive oil, salt, and pepper. The celery sticks are cut into chunks and saut&eacute;ed in olive oil with garlic and onions. The tomatoes are stirred in, the mixture is seasoned with salt and pepper, and then simmered until the celery is tender. The remaining celery leaves are stirred into the dish, and coste al sugo is then served piping hot or warm, depending on personal preferences.

Coste al sugo

Vietnam

Đậu hũ sốt c&agrave; is a traditional dish originating from the mountainous Sapa area. The dish consists of crisp tofu cooked in tomato-pepper sauce. It's made with a combination of tofu cubes, garlic, shallots, chili peppers, tomatoes, salt, sugar, black pepper, fish sauce, and scallions. The tofu is fried in oil until crisp, while the other ingredients are cooked into a fragrant sauce. Once done, the tofu is arranged on a plate and the sauce is spooned over the tofu. If desired, the dish can be garnished with chopped coriander before serving. It's very prized by the ethnic minorities in Sapa, who rarely eat meat and their staple diet usually comprises of vegetables and freshly pressed tofu that can be found at the Sapa markets.

Đậu hũ sốt cà

Dhingri mutter or dhingri matar is a traditional dish. Although there are many variations, it's usually made with a combination of button mushrooms, peas, tomato pur&eacute;e, turmeric, garam masala, red chili powder, ginger, garlic, cashews and poppy seeds paste, oil, coriander, and salt. The ginger and garlic are fried in oil and mixed with the tomato pur&eacute;e and turmeric. The mixture is cooked for a few minutes and then mixed with the peas and mushrooms until tender. The rest of the ingredients are added to the pot, the dish is seasoned with salt, garnished with coriander leaves, and it's then served warm, ideally with naan flatbread on the side. If desired, add some cream or yogurt to dhingri mutter for extra creaminess.

Dhingri mutter

Fagioli alla maruzzara is a traditional dish originating from Campania. It's usually made with a combination of white cannellini beans, tomatoes, celery, garlic, olive oil, parsley, ciabatta, oregano, salt, and pepper. The boiled beans are mixed with celery and sticks, and the mixture is simmered until both are very tender. The tomatoes are blanched, peeled, and chopped, then added to the pan with garlic, oil, oregano, and parsley. The mixture is seasoned with salt and pepper and cooked until the beans are mushy. The ciabatta is cut into slices, the slices are placed into soup plates, and the bean mixture (similar to a thick soup) is poured over the bread. The dish is typically garnished with chopped parsley before serving.

Fagioli alla maruzzara

France

Fenouil brais&eacute; or braised fennel is a traditional dish originating from Provence. The dish is usually made with a combination of fennel, tomatoes, garlic, olive oil, salt, and pepper. The fennel bulbs are cut in half lengthwise and the cut sides are laid in a frying pan with olive oil and garlic at the bottom. The dish is covered and cooked over low heat for half an hour. Chopped tomatoes are then added to the pan, the dish is seasoned with salt and pepper, and it's simmered for half an hour more until the fennel is completely tender and the liquid has almost fully evaporated. If properly prepared, the fennel should take on a caramelized flavor and develop slightly sweet notes.

Fenouil braisé

Gratin d'artichauts is a traditional vegetable dish originating from France. Although there are many variations, it's usually made with a combination of artichokes, stale bread with the crust removed, olive oil, garlic, parsley, lemon juice, cayenne pepper, salt, and pepper. The artichokes are sliced lengthwise and saut&eacute;ed on both sides in olive oil until tender. They are layered in a baking dish, then topped with a mixture of blended bread, garlic, parsley, cayenne pepper, salt, pepper, lemon juice, and olive oil. The dish is baked in the oven for about half an hour and it's then served piping hot.

Gratin d'artichauts

Hamli is a traditional African dish originating from Eritrea. It consists of saut&eacute;ed collard greens. They are first steamed until tender, then saut&eacute;ed with a mix of garlic, cilantro, oil, onions, ginger, parsley, and tomatoes. The dish is saut&eacute;ed until the collard greens are fully tender and full of flavor. Once prepared, hamli is usually accompanied by injera bread on the side.

Hamli

Lardari al pomodoro is a traditional dish originating from Campania, and it's especially popular in Salerno. The dish is made with a combination of olive oil, garlic, basil, tomatoes, salt, and lardari &ndash; large green beans that were traditionally boiled and fried in lard. The lardari are cooked in boiling water until tender, and then drained and added to the pan with browned garlic, basil, tomatoes, and salt. Once the sauce has formed and thickened, the dish is removed from the heat and served warm.

Lardari al pomodoro

L&oslash;k med ostesaus is a traditional dish originating from Norway. The dish is usually made with a combination of onions, butter, paprika, flour, curry powder, cream, breadcrumbs, salt, and cheese such as Jarlsberg or Gouda. The onions are boiled until tender and placed into a baking dish. The white sauce is made with a mixture of butter, flour, and cream. The grated cheese, paprika, salt, and curry powder are poured over the onions and the sauce. The dish is sprinkled with breadcrumbs and baked until bubbly, and it's then ready to be enjoyed.

Løk med ostesaus

Masyaura is a traditional Nepalese dish consisting of vegetable balls that are dried in the sun. Most commonly, the balls are prepared from black lentils as the main ingredient, which are mixed with taro stems, black matpe beans, colocasia leaves, yam, cauliflower, spinach, or potatoes. Once shaped, the balls are dried in the sun for about three days, and they're then stored in airtight containers. When desired, masyaura is taken out of the container and fried in oil or added to soupy curries. It is believed that the name of the dish is derived from the word maas, meaning black lentils.

Masyaura

India

Nadru ke kebab is a traditional lotus root kebab originating from Kashmir. The dish is usually made with a combination of lotus root, coriander, hot peppers, cumin seeds, mint, cinnamon, red chili powder, black pepper, breadcrumbs, vegetable oil, and salt. The lotus roots are roasted or grilled, cooled, peeled, chopped, and processed into a coarse paste. The paste is mixed with coriander, hot peppers, spices, salt, and breadcrumbs, and the mixture is formed into round patties. They're shallow-fried in oil until golden brown, drained, and nadru ke kebab is then ready to be enjoyed, ideally with green chutney on the side. If desired, potatoes, onions, and ginger can also be added to the kebab mixture.

Nadru ke kebab

Indonesia

Pepes tahu is a traditional dish hailing from West Java. It consists of spiced and steamed tofu that&rsquo;s cooked in banana leaves. The ingredients usually include tofu, banana leaves, bell peppers, green onions, and a spice paste consisting of shallots, garlic, sugar, salt, and hot chili peppers. The tofu is drained and mashed, then combined with the spice paste, bell peppers, and green onions. The combination is wrapped in banana leaves, steamed, then served while still warm with rice on the side. Alternatively, pepes tahu can be grilled instead of steamed, if desired.

Pepes tahu

Pitod ka saag is a traditional dish originating from Rajasthan and consisting of chickpea flour dumplings in yogurt sauce. The dumplings are made with a combination of chickpea flour, yogurt, turmeric, salt, sugar, garam masala, ginger, ghee, fennel seeds, asafoetida, and vegetable oil. The fennel seeds and asafoetida are saut&eacute;ed in ghee, and then mixed with the rest of the ingredients. The mixture is stirred for about half an hour or until thick, and it's then poured into a greased pan that's left to chill in the fridge until the mixture sets. The yogurt sauce is made with a combination of yogurt, ginger, coriander, lemon juice, hot peppers, asafoetida, cumin, cloves, onions, turmeric, salt, sugar, and red chili powder. The sauce is cooked over low heat and kept warm. Dumplings are cut into squares from the greased pan and fried in oil until they form a crust. They're served on top of the hot sauce and the dish is ready to be enjoyed. Pitod ka saag is especially popular in summer and it's recommended to serve it with steamed rice on the side.