page_title: Vegetarian cuisine
section_title: Commonly used vegetarian foods
hierarchical_section_title: Vegetarian cuisine / Commonly used vegetarian foods
caption_attribution_description: English: My lunch, tomato soup and grilled cheese sandwich.
context_page_description: Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo vegetarianism, eggs and dairy products are permitted. For lacto vegetarianism, dairy products are permitted but eggs are not, and for ovo vegetarianism eggs are permitted but dairy products are not. The strictest form of vegetarianism is veganism, which excludes all animal products, including dairy, honey, and some refined sugars if filtered and whitened with bone char. There are also partial vegetarians, such as pescetarians who may eat fish but avoid other types of meat.
  Vegetarian foods can be classified into several different types:
  Traditional foods that have always been vegetarian include cereals, grains, fruits, vegetables, legumes and nuts.
  Soy products, including tofu and tempeh, which are common protein sources.
  Textured vegetable protein, made from defatted soy flour, often included in chili and burger recipes in place of ground meat.
  Meat analogues, which mimic the taste, texture, and appearance of meat and are often used in recipes that traditionally contained meat.
  Eggs and dairy product analogues in vegan cuisine.
context_section_description: Food regarded as suitable for all vegetarians (including vegans) typically includes:
  Cereals/grains: barley, buckwheat, corn, fonio, hempseed, maize, millet, oats, quinoa, rice, rye, sorghum, triticale, wheat; derived products such as flour (dough, bread, baked goods, cornflakes, dumplings, granola, Muesli, pasta etc.).
  Vegetables (fresh, canned, frozen, pureed, dried or pickled); derived products such as vegetable sauces like chili sauce and vegetable oils.
  Edible fungi (fresh, canned, dried or pickled).
  Fruit (fresh, canned, frozen, pureed, candied or dried); derived products such as jam and marmalade.
  Legumes: beans (including soybeans and soy products such as miso, soy milk, soy yogurt, tempeh, tofu and TVP), chickpeas, lentils, peas, peanuts; derived products such as peanut butter.
  Tree nuts and seeds; derived products such as nut butter.
  Herbs, spices and wild greens such as dandelion, sorrel or nettle.
  Other foods such as seaweed derived products such as agar, which has the same function as animal bone derived gelatin.
  Beverages such as beer,  coffee, hot chocolate, lemonade, tea or wine.
  Foods not suitable for vegans, but acceptable for some other types of vegetarians:
  Dairy products (butter, cheese (except for cheese containing rennet of animal origin), milk, yogurt (excluding yogurt made with gelatin) etc.) – not eaten by vegans and pure ovo-vegetarians
  Eggs – not eaten by pure vegetarians, vegans and lacto-vegetarians (most Indian vegetarians)
  Honey – not eaten by most vegans
caption: Vegetable soup and cheese sandwich, a meal which is suitable for vegetarians but not vegans
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