10 delicious vegetarian dishes from around the world you need to try at least once

I’ve eaten some weird stuff in my life.

Paneer tikka in a smoky alley behind a train station in Amritsar. A buttery Ethiopian shiro served on injera that doubled as a plate. Giant rice-stuffed vine leaves from a Greek woman who didn’t speak a word of English but somehow communicated “eat until you burst” with perfect clarity.

If you’ve ever doubted the variety, flavor, or satisfaction of vegetarian food, this post is for you.

Let’s take a trip around the world—plate by plate.

1. Chana masala (India)

I basically lived off this when I was backpacking through northern India.

It’s a chickpea curry that hits you with spices—cumin, coriander, turmeric, garam masala—and then comforts you with tomatoes, onions, and ginger.

It’s usually eaten with rice or a stack of fresh chapatis. But you can also scoop it up with paratha or even eat it cold from the fridge with a spoon (not that I’ve done that…recently).

Bonus: It’s cheap to make and packed with protein. If you’re just getting into Indian cooking, this is a no-brainer starting point.

2. Mapo tofu (China)

Traditionally, this dish contains ground pork—but the vegetarian versions I’ve had in Sichuan province honestly taste better.

The magic is in the sauce: fermented broad bean paste, Sichuan peppercorns, soy sauce, garlic, and chili oil. It’s spicy, numbing, savory, and slightly addictive.

Tofu, when cooked properly, becomes a carrier of flavor, not a compromise. If you’ve ever dismissed tofu as bland, this dish will slap that belief out of you.

3. Mujaddara (Middle East)

This dish is ridiculously simple: lentils, rice, caramelized onions. That’s it.

But don’t underestimate it.

The sweetness of the onions, the earthiness of the lentils, the soft bite of rice—it’s the kind of comfort food that doesn’t need much dressing up.

Mujaddara is big in Lebanon, Syria, Jordan, and Egypt. Some versions add spices like cinnamon or allspice. Others keep it minimal.

Either way, drizzle some good olive oil over the top, serve with a scoop of plain yogurt, and you’ve got a meal that feels ancient in the best way.

4. Gado-gado (Indonesia)

This one surprised me.

It’s basically a warm salad—steamed veggies, tempeh, tofu, sometimes boiled eggs—all drenched in a thick, peanut-satay-style sauce.

I first had it in Yogyakarta, sitting cross-legged on a mat while the vendor pounded the sauce fresh with a mortar and pestle.

There’s something so satisfying about the contrast—soft and crunchy, hot and cold, sweet and spicy. It’s messy in the best way. Like eating a salad that actually fills you up.

5. Ladera (Greece)

“Ladera” means “cooked in olive oil,” and if you’ve ever had slow-cooked green beans in tomato sauce with garlic, you’ve probably had a version of this without knowing it.

Greek grandmothers have been making ladera for centuries. Think eggplants, zucchini, okra, and potatoes simmered slowly with tomatoes, onions, and herbs—always drenched in good olive oil.

It’s humble food, but damn is it flavorful.

As noted by Diane Kochilas, “Greek cuisine is probably the most plant‑forward of all Mediterranean cooking traditions, blessed with an enormous range of plant‑based recipes and products that are satisfying and delicious and make you want to crave them.”

Couldn’t agree more.

6. Tamales de elote (Mexico)

These are sweet corn tamales—and yes, they’re naturally vegetarian.

I first tried them at a roadside stand near Oaxaca. No filling. Just pure ground corn dough (masa) mixed with a little butter and sugar, steamed in a corn husk.

Soft, sweet, and earthy.

You eat them with a spoon or just tear in with your hands. Some versions use cinnamon or raisins, others stay purely corn-focused.

And here’s the thing—most people associate tamales with heavy meat fillings. But these? Light and addictive. Especially with coffee.

7. Injera with shiro wat (Ethiopia)

If you haven’t eaten with your hands from a giant shared platter, are you even living?

Shiro wat is a thick stew made from ground chickpeas, garlic, and berbere (a spice blend that deserves its own fan club). It’s spicy, smoky, and completely satisfying.

You scoop it up using injera, a spongy sourdough flatbread made from teff flour.

I’ve mentioned this before, but the texture of injera takes some getting used to. It’s like an edible towel. But once you’re hooked, you’ll crave it.

The communal nature of Ethiopian dining also hits different—passing food, tearing pieces, sharing stories. It’s less of a meal, more of a ritual.

8. Ratatouille (France)

Not the Pixar version—though let’s be honest, that film made this rustic veggie stew famous again.

Ratatouille is summer in a pan. Zucchini, tomatoes, eggplant, peppers, garlic, and herbs—cooked slowly until everything melts together.

I once made this in a dusty Airbnb kitchen in Marseille with whatever vegetables I could find at the local market, and it still turned out great.

Here’s the trick: cook each veggie separately before combining. I know, it’s a pain. But it prevents the whole thing from turning into a soggy mush.

Worth it.

9. Bibimbap (South Korea)

Translation: “mixed rice.”

Bibimbap starts with a bowl of hot rice and layers in vegetables like spinach, carrots, zucchini, shiitake mushrooms, and bean sprouts. Add a fried egg on top if you want, and finish with gochujang—a fermented chili paste that adds sweet heat.

The genius is in the mix. You stir everything together until it’s a glorious mess of color, texture, and flavor.

There’s also a version called dolsot bibimbap that comes in a hot stone bowl—crispy rice bits included. Yes, please.

It’s the kind of dish that turns eating into an experience. Balanced, customizable, and deeply satisfying.

10. Falafel (Middle East)

Let’s end with a classic.

Falafel is one of those dishes that’s been bastardized in so many mediocre takeaway joints that you forget how good it can be when made right.

Crispy outside. Moist inside. Packed with herbs, spices, and chickpeas.

Wrap it in pita with tahini and pickles, or eat it solo with a squeeze of lemon. Either way, it’s glorious.

The best falafel I ever had? A tiny shop in Nazareth run by three generations of one family. No menu. Just falafel, hummus, and a drink. Perfection.

Final thoughts

There’s a whole world of flavor out there—and you don’t need meat to enjoy it.

These dishes aren’t just “good for vegetarian food.” They’re just good, period.

So, next time you’re in a cooking rut or craving something new, pick one of these and give it a shot. Maybe start with the one that makes you go “Wait, that’s vegetarian?”

Spoiler: they all are.

And trust me—your taste buds will thank you.