Looking to shake up your food routine and try some international flavours? Our global vegetarian recipes will give you a taste of veggie classics from across the world. Indulge in smoky Syrian baba ghanoj, a filling Hungarian pepper stew or warming Sri Lankan lentil curry.
Want even more meat-free meal ideas? Take a look at our easy vegetarian recipes to make the most of your favourite vibrant veg.
Best global vegetarian recipes
This easy Indian curry made with tinned beans and fragrant spices comes to us from chef and writer Maunika Gowardhan. Using asafoetida gives allium notes to the curry without any onion-induced tears. Go all out and pair this with Asma Khan’s classic side dish, aloo gobi mattar. Or, make a family-friendly batch of dum aloo, served with fried bread. These addictive slabs of achari paneer tikka from Karam Sethi’s restaurant, Brigadiers are seriously impressive. Create more meat-free Indian-style feasts with our best ever Indian vegetarian recipes.
Hungarian chef Levente Koppány shares this traditional tomato and pepper stew recipe, delicious mopped up with crusty bread. Ideal for chilly evenings, this comforting dish will warm you from the inside out.
Jícama is a native Mexican plant with a nutty, sweet flesh. Here, it’s topped with creamy avocado ceviche, bursting with aromatic herbs and sharp red onion. This clever veggie take on the classic fish dish would make a stunning starter for your next dinner party. This recipe comes from Soho’s El Pastor restaurant and chef Marvin Jones. Cook more vegetarian Mexican recipes like crusted halloumi tacos and a smoky tomato salsa or a fragrant batch of red guacamole from Tacos Padre.
The co-founder of Kolamba in London’s Soho, Eroshan Meewella, shares this recipe with us from the restaurant’s kitchen. A Sri Lankan lentil curry spiced with mustard seeds, chilli powder, curry leaves and cinnamon, with layers of delicate flavour. Turn a standard storecupboard ingredient into something wholesome and satisfying with this aromatic dish.
Perfect as a snack or part of a mezze feast, this recipe from chef Imad Alarnab from Imad’s Syrian Kitchen in London has the perfect blend of sweet pomegranate molasses, savoury blackened aubergines, nutty tahini and sharp lemon and yogurt.
This six-ingredient Japanese recipe comes from Masaki Sugisaki of Dinings SW3. Take small amounts of the noodles with chopsticks and dip half of the length of the noodle into the dipping sauce, remembering to slurp as you eat. Once you’ve finished the noodles, heat the reserved noodle cooking water and add to the dipping sauce. It is traditional to drink this as a soup, as the water contains nourishing minerals.
This smörgåsbord dish is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. Showing off Nordic flavours at their simplest and best, this dish is really easy to prepare and perfect for your next dinner party. If you can’t find lovage use parsley instead.
Reflecting the food of Tehran’s hole-in-the-wall kabab houses, this satisfying pinto bean dish is easy to recreate at home. This recipe comes from Berenjak, a Persian restaurant based in London’s Soho. Serve with omelette Irani, a moreish egg-based dish eaten with flatbreads and plenty of gusto.
Chef Sabrina Ghayour treats us to her version of the classic Turkish breakfast dish, menemen. A delicious combination of eggs, onions and red peppers, this bold, full-of-flavour recipe is gluten-free and perfect for sharing with family or friends.
This recipe for cauliflower shawarma, pomegranate, tahini and pine nuts comes from Berber and Q Grill House in East London. Serving cauliflower whole like this is inspired, particularly when it’s smothered in shawarma butter.
These vibrant vegan jiaozi (the Chinese word for ‘dumpling’) are the perfect weekend project. Fill yours with mooli, celery, sweetcorn and water chestnuts. Spend a little time crafting these bright green parcels of deliciousness. This recipe comes from BaoziInn, which has six locations across London.
Similar to gnocchi, gnudi are instead made from ricotta, making them a lighter alternative. This recipe uses sweet potato for a twist on the old Italian favourite, serving with lemony cavolo nero and super crispy sage. Want to expand your Italian repertoire? Try this decadent cauliflower and fontina cannelloni from the chefs at Cantino Corvino.