Етсіз тағамдар және вегетариандық асүйлер

Food not including meat

Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal derived rennet).

Chinese (and other East Asian) dishes based on the main ingredients being mushroom, noodles, eggplant, string beans, broccoli, rice, tofu, most tong sui or mixed vegetables. Georgian cuisine contains some vegetarian dishes. Lobio, lobiani, ajapsandali, mchadi, pkhali and khinkali with mushroom filling are all examples of Georgian dishes that are vegetarian. Eggplant (called badrijani or badrijnis in Georgian) is used to make vegetarian dishes such as nigvzinai badrijani (fried eggplant stuffed with walnut paste), badrijnis borani (chopped and fried eggplant), badrijnis khizilala (chopped eggplant with pomegranate seeds) and badrijani mtsvanilit (fried eggplant with fresh herbs). Indian cuisine in Asia is replete with vegetarian dishes, many of which can be traced to religious traditions (such as Jain and Hindu). Gujarati cuisine of India is predominantly vegetarian among other Indian cuisines: Gujarati thali is very famous among Indians. There are many vegetarian Indian foods such as pakora, samosa, khichris, Pulao, raitas, rasam, bengain bharta, chana masala, some kormas, sambar, jalfrezis, saag aloo, subjis (vegetable dishes) such as bindi subji, gobi subji, Punjabi chole, aloo matar and much South Indian food such as dosas, idlis and vadas. Chapati and other wheat/maida based breads like naan, roti parathas are often stuffed with vegetarian items to make it a satisfying meal. Many Indian dishes also qualify as vegan, though many others use honey or dairy. South Indian foods like sambar, rasam, koottu, karembadu, upma, palya or taalimpu, kozhambu or koora, aviyal, olan, Kadala curry, Theeyal, pulihora or puliyogare, Chammandi, Chutney, Chitranna, Bisi Bele Bath, and breads like Appam, Puttu, pathiri, dosa, idli and vada. In Indonesia, vegetarianism is well served and represented, as there are plenty selection of vegetarian dishes and meat substitutes. Dishes such as gado gado, karedok, ketoprak, pecel, urap, rujak and asinan are vegetarian. However, for dishes that use peanut sauce, such as gado gado, karedok or ketoprak, might contains small amount of shrimp paste for flavor. Served solely, gudeg can be considered a vegetarian food, since it consists of unripe jackfruit and coconut milk. Fermented soy products, such as tempeh, tofu and oncom are prevalent as meat substitutes, as the source of protein. Most of Indonesians do not practice strict vegetarianism and only consume vegetables or vegetarian dishes for their taste, preference, economic and health reasons. Nevertheless, there are small numbers of Indonesian Buddhists who practice vegetarianism for religious reason. Japanese foods such as castella, dorayaki, edamame, name kojiru, mochi, taiyaki, tempura, vegetable sushi and wagashi. Miso soup is made from fermented white or red soy bean paste, garnished with scallions or seaweed. Although most traditional versions are made from fish stock (dashi), it can be made with vegetable stock as well. Korean cuisine has some dishes that are often vegetarian. One example is bibimbap, which is rice with mixed vegetables. Sometimes this dish contains beef or other non vegetarian ingredients. Another Korean food which is sometimes vegetarian is jeon, in which ingredients (most commonly vegetables and/or seafood) are coated in a flour and egg batter and then pan fried in oil. Cuisine of the Mediterranean such as tumbet and many polentas and tapas dishes. Mexican foods such as salsa and guacamole with chips, rice and bean burritos (without lard in the refried beans or chicken fat in the rice), huevos rancheros, veggie burrito, many quesadillas, bean tacos, some chilaquiles and bean pies, chili sin carne, black beans with rice, some chiles rellenos, cheese enchiladas and vegetable fajitas. Italian foods such as most pastas, many pizzas, bruschetta, caponata, crostini, eggplant parmigiana, Polenta and many risottos. Continental cuisine such as braised leeks with olives and parsley, ratatouille, many quiches, sauteed Brussels sprouts with mushrooms, sauteed Swiss chard, squash and vegetable stuffed mushrooms. In Germany, Frankfurt green sauce, Klöße with vegetarian sauces (e. g., Chanterelle), cheese or vegetable stuffed Maultaschen, combinations of quark, spinach, potatoes and herbs provide some traditional vegetarian summer dishes. Traditionally on Fridays, southern Germany broad variety of sweet dishes may be served as a main course, such as Germknödel and Dampfnudel. Potato soup and plum cake are traditional Friday dishes in the Palatinate. Brenntar in Swabia, it is made of roasted flour, usually spelt flour or oat flour. Many Greek and Balkan dishes, such as briam, dolmas (when made without minced meat), fasolada, gemista, vegetable based moussaka and spanakopita. Russian cuisine developed a significant vegetarian tradition in czarist time, based on the example of Leo Tolstoy. The orthodox tradition of separating meat and vegetables and as well between specific meals for fasting and other holidays contributed to a rich variety of vegetarian dishes However, the biggest market for commercially vegetarian labeled foods is India, with official governmental laws regulating the "vegetarian" and "non vegetarian" labels.

Vegetarian diets are under preliminary research for their possible effects on long term health. Dietary patterns were evaluated along with their relationship with metabolic risk factors and metabolic syndrome. A cross sectional analysis of 773 subjects including 35% vegetarians, 16% semi vegetarians, and 49% non vegetarians found that a vegetarian dietary pattern is associated significantly with lower means for all metabolic risk factors except HDL, and a lower risk of metabolic syndromes when compared to non vegetarian diets. Metabolic risk factors include HDL, triglycerides, glucose, systolic blood pressure, diastolic blood pressure, waist circumference, and body mass index. Adventist Study 2 (AHS 2) compared mean consumption of each food group for vegetarian patterns compared to non vegetarian patterns.