One of the most valuable parts of travel is the ability to explore foods from different cultures. The way ingredients are cultivated, prepared, and combined varies so widely across the world, creating millions of different dishes. It’s beautiful to experience new cultures through food, and for me, as a pescetarian who mostly eats vegetarian, I’m always eager to try new dishes wherever I go. Vegetarian food is amazing, relying heavily on the flavors that come from the spices and ingredients used. A simple change in one spice or cooking technique can transform a dish entirely. After visiting almost 30 countries, I’ve had the pleasure of trying a wide variety of ingredients, flavors, and techniques. So, here are 20 of my all-time favorite vegetarian and pescatarian dishes from around the world!
It’s important to note that some regions have more vegetarian-friendly options than others. For instance, Southeast Asia is a paradise for vegetarians and vegans due to the Buddhist culture, which emphasizes plant-based diets. However, places like parts of Africa or Europe, where meat is more central to the diet, may have fewer vegetarian options, but there’s always something to try!
1. Khao Soi – Northern Thailand
This northern Thai dish, originating in Chiang Mai, is a coconut curry noodle soup topped with crispy noodles and fresh garnishes. The key ingredients are egg noodles, coconut milk, curry paste, lime, chili oil, and your choice of protein, such as tofu, vegetables, chicken, or beef. The combination of creamy curry and crunchy noodles makes it a delicious comfort food. The dish is often served with pickled mustard greens, shallots, and a squeeze of lime, adding a refreshing contrast to the rich, savory flavors. You can find variations of Khao Soi all over northern Thailand, from street vendors to upscale restaurants, each offering a slightly different take on this iconic dish.
2. Falafel Pita and Hummus – Israel
Falafel and hummus are Mediterranean staples, especially in Israeli cuisine. The dish features crispy chickpea falafels, smooth hummus, and typically a light salad, tahini, and pickles, all stuffed into pita bread. The main ingredients are chickpeas, garlic, parsley, olive oil, and tahini. This vegetarian delight is packed with flavor, with the herbs and spices in the falafel complementing the creamy texture of the hummus. It’s a popular street food in Tel Aviv and Jerusalem, where vendors customize the fillings with various toppings like spicy harissa or tangy pickles, making it perfect for a quick lunch!
3. Tzatziki Dip – Greece
A refreshing Greek classic, tzatziki is a yogurt and cucumber dip, often served as a mezze or alongside souvlaki. Made with strained yogurt, grated cucumber, dill, olive oil, lemon juice, and garlic, tzatziki has a cooling, creamy consistency with a zesty kick from the garlic and lemon. Simple yet incredibly flavorful, it’s a must-try when in Greece, especially on hot summer days. The fresh, clean flavors are perfect for pairing with grilled meats or as a dip for pita, making it a versatile addition to any meal.
4. Crusted Macadamia Fish – Hawaii
This Hawaiian fusion dish features locally caught fish, such as mahi-mahi or ono, crusted with crushed macadamia nuts and cooked with butter, garlic, and herbs. The nuts give the fish a rich, nutty flavor and a crunchy texture, while the buttery sauce adds a silky finish. It’s often served with tropical fruit salsa or coconut sauce, which complements the sweetness of the fish. The dish beautifully highlights the flavors of Hawaii’s fresh ingredients, with the macadamia nuts providing a local twist on a classic seafood dish.
5. Pasta Alla Norma – Italy
A Sicilian classic, pasta alla Norma is made with pasta (often penne or spaghetti), eggplant, tomato sauce, and ricotta salata. Garlic, basil, and olive oil add depth to the dish, while the smoky flavor of the roasted eggplant combines beautifully with the salty ricotta. The dish is often garnished with fresh basil, bringing a fragrant aroma to every bite. Pasta alla Norma is a rich and satisfying vegetarian option, embodying the Mediterranean’s love for fresh, simple ingredients. It’s a comforting, rustic dish that showcases the best of Sicilian cuisine.
6. Bánh Mì – Vietnam
This Vietnamese sandwich, influenced by French colonization, is made with a French-style baguette filled with fresh vegetables and your choice of protein. The sandwich typically includes pickled carrots, daikon, cucumber, cilantro, chili, and pâté, with options like pork, chicken, or tofu. The baguette is light and crispy on the outside, while soft and airy on the inside, making it a perfect vehicle for all the savory fillings. Bánh mì is a quick, delicious, and affordable meal found all over Vietnam, whether at street stalls or casual eateries, and its combination of flavors and textures makes it utterly irresistible.
7. Fresh Spring Rolls – Vietnam
Fresh spring rolls, or gỏi cuốn, are a Vietnamese specialty made with rice paper, fresh vegetables, and shrimp or pork. These rolls are usually served with a peanut dipping sauce, which enhances the refreshing flavors of the fillings. The rice paper wrapping is delicate and slightly chewy, while the inside is filled with crisp vegetables, fresh herbs, and proteins like shrimp, tofu, or pork. They’re light, healthy, and refreshing, making them a perfect appetizer or snack during warm weather. Vegetarian versions with tofu or just vegetables offer a delightful taste of Vietnam’s vibrant culinary culture.
8. Spanakopita – Greece
Spanakopita is a flaky pastry filled with spinach and feta cheese, typically made with filo dough. The filling is a rich blend of spinach, feta, onion, dill, and olive oil, offering a savory taste that’s both satisfying and light. The pastry’s layers are crisp and golden, contrasting beautifully with the creamy interior. Spanakopita is a popular snack or appetizer in Greek cuisine and Mediterranean countries, often served as part of a larger mezze spread. It’s a perfect dish for vegetarians, full of flavor and easy to enjoy on the go.
9. Stuffed Eggplant – Turkey
A classic dish from Ottoman cuisine, stuffed eggplant (Imam Bayildi) is roasted and filled with vegetables or ground meat, typically with a tomato base. The filling, often made with onions, garlic, tomatoes, and olive oil, creates a rich and savory flavor profile. Spices such as cumin and cinnamon add warmth to the dish. It’s typically served with a side of rice or yogurt. Whether made with or without meat, stuffed eggplant is a comforting, wholesome dish that showcases Turkey’s love for seasonal vegetables and bold flavors.
10. Lentil Soup – Turkey
This hearty soup, made with red or yellow lentils, onions, carrots, garlic, and cumin, is a Turkish comfort food, especially on cold days. The creamy texture of the lentils combined with the aromatic cumin creates a warming, satisfying dish. The soup is often topped with a squeeze of lemon or a drizzle of chili oil, which adds a tangy or spicy kick, balancing the richness of the lentils. It’s perfect as a starter or a light meal, and it’s often enjoyed with a piece of warm, crusty bread to soak up every last drop of the soup.
11. Ceviche – Costa Rica
Ceviche is a Latin American dish made with fresh fish or seafood marinated in citrus juice and mixed with vegetables like cilantro, onions, tomatoes, and chili. The acidity of the lime or orange juice “cooks” the seafood, creating a refreshing and tangy dish. It’s often served with crackers or tortilla chips, which provide a satisfying crunch to contrast with the tender fish. Ceviche is a perfect dish for warm coastal days, often enjoyed as a starter or a light snack in seaside towns in Costa Rica, where the seafood is always fresh.
12. Arepas – Colombia
Arepas are cornmeal flatbreads filled with savory or sweet fillings. In Colombia, they’re often stuffed with cheese, beans, or avocado, or filled with shredded meat. For a sweet treat, they can be filled with chocolate or fruit. The texture of the arepas is slightly crispy on the outside while soft and warm on the inside. They’re a popular street food, perfect for a snack while exploring Colombia’s vibrant cities or rural landscapes. Whether served as a quick breakfast or a hearty lunch, arepas are a staple in Colombian cuisine, offering endless customization options.
13. Börek – Albania
Börek is a savory pastry made with filo dough and filled with cheese, spinach, or meat. It’s a popular dish throughout the Balkans, especially in Albania. The layers of filo dough are buttery and flaky, encasing the rich filling of spinach and feta or minced meat. Börek is often eaten for breakfast or as a snack, enjoyed with a cup of Turkish coffee or a glass of yogurt. Whether served warm or cold, this savory pastry makes for a delicious, satisfying bite.
14. Yellow Curry – Thailand
This mild Thai curry is made with coconut milk and yellow curry paste, typically containing turmeric, coriander, and cumin. The curry is rich, creamy, and mildly sweet with a hint of spice. It’s often served with potatoes, carrots, and your choice of protein, making it a hearty and filling dish. Yellow curry is a great vegetarian dish when paired with tofu or vegetables, offering a comforting meal that balances savory, sweet, and slightly spicy flavors in every bite.
15. Caprese Salad – Italy
A simple yet delicious dish from Capri, Italy, Caprese salad is made with fresh buffalo mozzarella, tomatoes, and basil, often drizzled with olive oil and balsamic vinegar. The mozzarella is creamy and soft, while the tomatoes are bright and juicy, and the fresh basil adds a fragrant herbaceous note. The dish is light, refreshing, and a perfect accompaniment to any meal, especially during the summer months when tomatoes are at their peak. It’s an ideal starter or side dish, offering a taste of Italy’s simple, yet vibrant, flavors.
16. Gyoza – Japan
Gyoza are Japanese dumplings, often filled with vegetables or meat, and are typically pan-fried or steamed. The wrappers are thin but hearty enough to hold the filling, while the cabbage, carrots, mushrooms, and soy sauce create a savory, umami-packed bite. Gyoza are often served with a dipping sauce made of soy sauce and vinegar, with a touch of chili for heat. They’re commonly found at ramen shops or food markets in Japan, where they’re enjoyed as a snack or side dish. Whether you prefer them crispy or soft, gyoza are a satisfying and flavorful treat.
17. Sashimi – Japan
Sashimi is a traditional Japanese dish made with thinly sliced raw seafood, served without rice. The fish is always fresh, often tuna, salmon, or mackerel, and it’s cut into delicate, bite-sized pieces. The sashimi is usually paired with soy sauce and wasabi, which add a salty, spicy contrast to the clean taste of the fish. Sashimi is an essential part of Japanese dining culture, and it’s often enjoyed as an appetizer or as part of a larger sushi meal. It’s a must-try for seafood lovers, offering a pure, unadulterated taste of the ocean.
18. Unagi – Japan
Unagi is grilled freshwater eel glazed with a sweet soy-based sauce, giving it a shiny, caramelized finish. The eel is tender and buttery, with a slightly smoky flavor from grilling. It’s typically served over a bed of steamed rice, making for a satisfying, flavorful meal. Unagi is often eaten as a special treat in Japan, particularly during summer festivals. It’s a popular choice at sushi bars and specialty unagi restaurants, where diners can enjoy the rich, savory taste of this beloved dish.
19. Poke – Hawaii
Poke is a Hawaiian dish featuring raw fish, typically ahi tuna, mixed with seasoning and served over rice. The fish is marinated in a mixture of soy sauce, sesame oil, and seaweed, giving it a light, savory flavor. It’s often topped with fresh ingredients like avocado, pineapple, and seaweed salad, which add a refreshing crunch and sweetness. Poke bowls have countless variations, with options like spicy mayo or pickled vegetables. Poke is a versatile and delicious meal that can be customized to suit any taste, making it a favorite in Hawaii.
20. Eggplant Salad – Turkey
Known as patlican salatasi, this smoky roasted eggplant salad is made with garlic, lemon juice, parsley, and olive oil. It’s a common dish in Turkish mezze platters and pairs perfectly with bread or pita. The eggplant is grilled to bring out its rich, smoky flavor, creating a delightful contrast with the fresh, zesty dressing. This dish is simple yet full of layers, and it’s a great accompaniment to any Turkish meal or as a refreshing appetizer.
Food is one of the most beautiful ways to explore the world. Every dish offers a glimpse into a culture’s history, climate, and creativity. While globalization has brought fusion dishes to the forefront, it’s still exciting to taste traditional, local flavors that connect us to the land and people who create them. Whether it’s the savory spices of Indian curries or the fresh, vibrant flavors of Southeast Asia, each bite tells a story. I encourage you to embrace the adventure of food and explore the rich variety of flavors the world has to offer. Every meal is an opportunity to connect, discover, and share in the culture of the place you’re visiting. So, don’t hesitate to step out of your comfort zone and try something new – the culinary world is waiting to be explored!
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