Vegetarian cuisine

Vegetarian Cuisine

Vegetarian cuisine (/vɛdʒɪˈtɛəriən kwiˈzin/) refers to food that meets vegetarian standards by not including meat and animal tissue products. The etymology of the term "vegetarian" comes from the Latin word 'vegetus' meaning lively or vigorous, and was first used in the mid 19th century.

For lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world), eggs and dairy products, such as milk and cheese, are permitted. For lacto vegetarianism, the earliest known type of vegetarianism, dairy products such as milk and cheese are permitted. The strictest forms of vegetarianism are veganism and fruitarianism, which exclude all animal products, including dairy, honey, and some refined sugars if filtered and whitened with bone char.

Vegetarian cuisine can be related to different concepts, such as healthy eating, sustainability and ethics. Vegetarian diets tend to be rich in carbohydrates, dietary fiber, folic acid, vitamin C, vitamin E, potassium and magnesium, and low in saturated fat. They are considered more sustainable as they use fewer resources and produce less CO2 than average diets.

Vegetarian cuisine can be categorized into different types, such as Indian vegetarian cuisine, Buddhist vegetarian cuisine, and Italian vegetarian cuisine. Each of these cuisines has its own unique dishes and cooking methods.

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Vegetarian cuisine