Embark on a culinary journey with our Vegetarian Travel Destinations Guide, exploring global havens where delectable plant-based cuisines and vibrant flavors await, ensuring a delightful experience for every vegetarian traveler.
Vegetarian Travel Destinations Guide
Vegetarian Travel Destinations Guide Thankfully, things have changed since a few decades ago when many vegetarians might have worried that the only food options available to them while traveling would be tasteless tofu, tough flatbread, and bland lettuce. Nowadays, there are a plethora of dishes available all over the world that are extraordinarily inventive, incredibly fresh, and—most importantly—totally meatless.
Here are some of our favorite vegetarian-friendly travel spots, along with their delectable vegetarian tagines from Morocco and vibrantly colored chickpea curries from Malaysia. These dishes are sure to win over even the pickiest carnivores.
Sicily, Italy
Vegetarian Travel Destinations Guide Sicilian food has a very distinct flavor. Over the course of three millennia, this Italian region has been shaped by thirteen different empires, each of which left its own unique imprint on Sicilian cuisine. You might be surprised to learn that vegetarian options aren’t that difficult to find, since the region’s favorite dishes heavily feature influences from Italy, Greece, Spain, France, and the Arab world.
Thanks to the island’s temperate climate, vineyards, almond trees, olive farms, and groves of orange and lemon are found almost everywhere and are a staple of almost every meal. In the summer, enjoy a refreshing glass of freshly squeezed orange juice, known as spremuta d’arancia, from one of their charming coffee shops while indulging in a Sicilian orange salad called insalata di arance. Filled with fresh green onion, chia seeds, blood orange, and oregano, the salad is dressed with sea salt, Sicilian extra virgin olive oil, shaved fennel, and pitted black and green olives.
Pasta alla Norma is among the most well-known Sicilian cuisines, though. Ricotta salata is served alongside this delectable, quick pasta dish that is cooked with eggplant in a light tomato sauce. Another steadfast local favorite is arancini. Vegetarians can enjoy a variety of vegetarian variations on these fried rice balls. For a delightfully filling appetizer, we suggest trying those stuffed with spinach, mushrooms, and eggplant or those laced with mozzarella, ragu sauce, and green peas.
Sicily is the epicenter of Italian desserts. Their velvety cannoli is a mainstay on almost any Sicilian dessert menu. Made with crispy wafers encasing melt-in-your-mouth ricotta, they are typically garnished with pistachio flakes, candied fruit, or rich chocolate drops.
Malaysia
The diversity of Malay cuisine greatly attributes its historical importance to Malacca (Melaka), a key trading port in Southeast Asia in the early 15th century. As new international exports arrived, including pepper, clove, cardamom, and other exotic vegetables, the local cuisine evolved, creating a remarkable range of flavors.
With influences from many different cultures, including Chinese, Indian Siamese, Arab, and Minangkabau, Malaysia has a rich culinary history that never fails to please visitors. Furthermore, there are a plethora of delectable vegetarian options available to you.
You can find their variety of robust, fiery, and fragrant vegetarian dishes at almost any eatery, food truck, or roadside stand. The vegetarian nasi lemak bungkus from Malaysia is one of our personal favorites. Rice cooked in coconut milk with fragrant pandan leaves, sliced cucumber, chopped roasted peanuts, and a hard-boiled egg covered in spicy sambal (a regional chili paste) are the main ingredients of this dish. Tightly wrapped in wax brown paper and a banana leaf, this classic hot street-food feast is portable and convenient to eat on the go. Malaysian curry empanadas are a favorite vegetarian snack, filled with a flavorful blend of sweet potato cubes, green peas, curry leaves, chickpeas, coconut cream, and hot garlic paste.
We’d suggest trying their Malaysian butternut squash laksa, a rice noodle broth brewed with ginger, lime leaves, spicy chilli peppers, and fresh lemongrass, for an instant crowd-pleaser. In Malaysia, the preference for colder desert climates is evident in the delicious ice cendol. Enhance your travel experience with this refreshing bowl of shaved ice, featuring sweet corn kernels, jelly noodles, red beans, coconut milk, and palm sugar syrup.
Northern India
It may surprise you to learn that India has a higher percentage of vegetarians than the entire world. Vegetarianism has its roots in religious principles from the time around 500 BCE when Buddhism, Hinduism, and Jainism were becoming more and more popular. India’s lush, fertile land supported the growth of a vast array of grains, beans, and vegetables. You’ll discover that these easily obtainable fresh ingredients play a significant role in Indian cuisine, especially in the North.
Respected individuals like Mahatma Gandhi and Chaitanya Mahaprabhu have actively supported a meatless diet throughout history. Thus, the variety of vegetarian recipes available is pretty amazing, ranging from hot curries full of lentils, sweet potatoes, and cauliflower to classic street snacks like dosa.
There are lots and lots of tasty vegetarian snacks available at the bustling street stalls in Jaipur’s Pink City, whether you’re craving okra with panch phora and lemon or spiced potato and pea fritters with sweet and sour chutney.
Chana masala, a rich chickpea curry made with tomatoes and served with yoghurt and flatbread, is a perfect evening meal if you’re craving something a little more substantial. Indulge in the sweet treat of golden-colored semolina dumplings, known as gulab jamun, dipped in saffron syrup for dessert. After seeing Jaipur’s City Palace, the stunning Hawa Mahal, and the magnificent Amber Fort, you’ll have the chance to visit these lively markets and street stalls for yourself to sample the local cuisine on our Highlights of Northern India tour.
Morocco, North Africa
It may surprise you to learn that the majority of Moroccan dishes have their origins in the more than 2,000 years ago when the Berber nomads lived in the area. Their mainstays included meat, dates, figs, and olives grown nearby. The Arabs not only introduced spices like ginger, saffron, cinnamon, caraway, and cumin to Morocco, but also taught the native populations how to cook with sweet and sour ingredients, greatly influencing Moroccan cuisine.
Moroccan flavorful crops like oranges, tomatoes, figs, hot peppers, and dates, along with these spices, continue to transform ordinary meals into elaborate culinary experiences. Particularly in Marrakech, their varied menus typically feature an extensive selection of fresh, vegetarian dishes. Vegetables come in a vibrant variety for most meals, so vegetarians can enjoy much more than just Moroccan flatbread.
Morocco’s steaming vegetable tagine is a must-try dish for any vegetarian traveling there. Vegetable tagines often feature garlic, onion, pumpkin, dates, ginger, tomatoes, carrots, chickpeas, and zucchini, seasoned with a variety of spices. The dish receives an additional touch of crunch, complexity, and sweetness from the cumin, cinnamon, turmeric, and saffron in addition to the chopped nuts and dried fruit garnish.
Berkoukech soup (Mhamsa) is another dish that is typically traditional. While traditionally prepared with red meat, many places offer a vegetarian version. Ideal for a chilly night in the Moroccan desert, this earthy tomato-based broth features pearl couscous, chickpeas, fresh coriander, saffron, and assorted vegetables.
Lima, Peru
Without a doubt, Lima is seeing a creative culinary awakening, with everything from upscale Michelin-starred cuisine to traditional, home-cooked meals served from voluminous market stalls. Peru’s rich customs influence its cuisine, offering diverse dining experiences. Beyond the popular ceviche, Lima’s restaurants now showcase vegetarian masterpieces using locally grown organic vegetables, grains, fruits, and Peruvian spices.
Though the pre-Inca and Inca indigenous populations may have been the source of Peruvian cuisine, Spanish, Italian, and German influences eventually found their way into the cuisine. Travelers from China, Japan, West Africa, and France further altered Peruvian cuisine as new travel routes opened up. Families modified their family recipes as a result of the blending of various influences, but staple local ingredients like potatoes, lima beans, corn, kaniwa, maca, and legumes like chicha and chocho continue to play a significant role in Peruvian cuisine.
Scattered throughout Lima’s vibrant Barranco neighborhood are a number of vegetarian-friendly eateries serving delicious plant-based meals with a Peruvian flair that perfectly encapsulates the city’s multiculturalism. Indulge in the ideal late afternoon snacks of Peruvian picarones, doughnuts made with sweet potatoes and squash, and papas a la Huancaína, potatoes cooked in a sauce with native Ají peppers.
A delicious alternative to the typically meat-heavy Peruvian dishes for dinner are the vegetarian Causa with fresh cheese and avocado filling, vegetarian succotash, and Arroz Chaufa, a Peruvian Chinese fusion of fried rice, Chinese onions, garlic, ginger, and eggs. You can sample these delicacies for yourself on our Essential Peru adventure after seeing Lake Titicaca, Machu Picchu, and the Nazca Lines.
