Being a vegetarian can sometimes feel like navigating a culinary minefield. Endless menus dominated by meat-heavy staples, awkward explanations to waitstaff, or settling for a sad side salad. But fear not, the world is full of destinations where vegetarianism isn't just accommodated, it's surprisingly easy! From ancient religious traditions to modern health trends, these countries boast vibrant plant-based scenes with diverse flavours, fresh ingredients, and dishes that make skipping meat feel like a luxury. Whether you're craving spicy curries, hearty stews, or zesty salads, our top 10 picks have you covered.
1. India: The Vegetarian Heartland
India tops the charts with nearly 38% of its population embracing vegetarianism, rooted in Hindu, Jain, and Buddhist principles of non-violence. Street stalls and thalis (platters) overflow with options, making it a dream for vegetarians. Vegetarian meals are affordable, ubiquitous, and bursting with spices—perfect for exploring regional twists from Punjab's creamy dals to South India's tangy sambar.
- Dal Makhani : Slow-cooked black lentils simmered in butter and cream (opt for vegan versions with coconut milk) for a rich, comforting curry.
- Paneer Tikka : Marinated cubes of Indian cheese grilled with yogurt and spices, smoky and charred like kebabs.
- Aloo Gobi : Cauliflower and potatoes stir-fried with turmeric, cumin, and ginger—a simple, everyday staple.
- Dosa : Crispy fermented crepe stuffed with spiced potatoes, served with coconut chutney and sambar.
2. Italy: Mediterranean Magic
With 10% of Italians going meat-free, many would be surprised to realise that Italy is actually one of the best countries to be a vegetarian in. This southern European country turns fresh produce into art. Think olive oil-drizzled veggies, herb-infused pastas, and cheeses that elevate every bite. Vegetarian options shine in trattorias, where seasonal ingredients like eggplant and tomatoes take centre stage, and vegan adaptations are increasingly common.
- Caprese Salad : Sliced tomatoes, fresh mozzarella, basil, and balsamic—a simple, summery classic.
- Pasta alla Norma : Sicilian spaghetti with fried eggplant, tomato sauce, and ricotta salata for a hearty, garlicky hug.
- Parmigiana di Melanzane : Layered eggplant baked with tomato sauce, mozzarella, and basil, like a veggie lasagna.
- Risotto ai Funghi : Creamy arborio rice with wild mushrooms, Parmesan, and white wine—earthy and indulgent.
3. Taiwan: Buddhist Bounty
Taiwan's 13% vegetarian rate, influenced by Buddhism, fuels over 6,000 veggie eateries. Night markets buzz with mock meats and innovative twists on classics, blending Chinese, Japanese, and local flavours. It's affordable and adventurous—expect plenty of tofu innovations.
- Vegetarian Oyster Omelet : Crispy edges with sweet potato starch, veggies, and peanut powder (egg-free versions abound).
- Mock Meat Hot Pot : Simmering faux beef or chicken in spicy broth with greens and mushrooms.
- Stuffed Tofu Puffs : Fried tofu pockets filled with glass noodles and veggies, bathed in soy gravy.
- Three Cup Tofu : Basil, garlic, and soy-braised tofu, mimicking the iconic chicken dish.
4. Mexico: Fiesta of Flavors
Surprising at 19% vegetarian, Mexico's bean-centric cuisine delivers bold, colourful plates. Corn tortillas, chilies, and avocados form the backbone, with street tacos and markets offering endless adaptations. It's hearty, spicy, and cheap—ideal for casual eats.
- Chile Relleno : Poblano peppers stuffed with cheese, battered, fried, and sauced with tomato salsa.
- Enchiladas Verdes : Corn tortillas rolled with cheese or mushrooms, drenched in tangy green tomatillo sauce.
- Frijoles Charros : Hearty bean stew with onions, tomatoes, and cilantro—rustic and filling.
- Elote : Grilled corn slathered in mayo, cotija cheese, chili, and lime—a messy street snack.
5. Sri Lanka: Island of Spices
Sri Lanka’s vibrant vegetarian scene, influenced by Buddhist and Hindu traditions, makes it a haven for plant-based eaters. With coconut, rice, and lentils as staples, dishes burst with bold spices and tropical flair. Street food and homestyle eateries offer affordable, veggie-packed meals, often served on banana leaves for extra charm.
- Dhal Curry : Creamy red lentils cooked with coconut milk, turmeric, and cinnamon—comfort in a bowl.
- Pol Roti : Coconut flatbread, crispy outside and soft inside, paired with spicy sambols.
- Gotu Kola Sambol : A tangy salad of pennywort leaves, lime, chili, and shredded coconut.
- Jackfruit Curry : Young jackfruit cooked in spicy coconut gravy, a meaty yet plant-based delight.
6. Greece: Olive Oil Odyssey
Greece's Mediterranean diet is naturally veggie-forward, with 7% vegetarians loving eggplant, feta, and phyllo. Island tavernas serve meze platters of dips and salads, emphasizing fresh, seasonal produce. It's light yet satisfying, perfect for sunny meals.
- Greek Salad (Horiatiki) : Tomatoes, cucumbers, onions, olives, feta, and oregano-dressed olive oil.
- Spanakopita : Spinach and feta in flaky phyllo pastry—a savory, handheld pie.
- Fava : Creamy yellow split pea puree with lemon and capers, like a Greek hummus.
- Dolmades : Vine leaves stuffed with rice, herbs, and dill, served cold with yogurt.
7. Ethiopia: Fasting Feasts
Ethiopia's Orthodox Christian fasting (over 200 days a year where Ethiopians can’t eat meat) means vegetarian staples dominate, with most Ethiopians tearing spongy injera to scoop vegetarian stews. Communal platters foster sharing, and flavours pop with berbere spice.
- Misir Wat : Spicy red lentil stew simmered with onions and berbere.
- Shiro Wat : Chickpea flour stew, creamy and aromatic, over injera.
- Gomen : Sautéed collard greens with garlic and ginger—nutritious and earthy.
- Ater Kik Alicha : Mild yellow split pea stew, gently spiced for balance.
8. Lebanon: Mezze Marvels
Lebanon's 8% vegetarian crowd thrives on mezze—small plates of dips, salads, and kibbeh alternatives. Fresh parsley, lemon, and olive oil define the zesty, herb-packed cuisine, with Beirut's markets as veggie havens.
- Mujaddara : Lentils and rice topped with caramelized onions—a "poor man's feast."
- Baba Ghanoush : Smoky eggplant dip with tahini, garlic, and pomegranate seeds.
- Fattoush : Crispy pita croutons in a tangy salad of tomatoes, cucumbers, and sumac.
- Batata Harra : Spicy sautéed potatoes with cilantro, chili, and lemon.
9. Thailand: Spicy and Satisfying
Thailand's 3-5% vegetarians leverage Buddhist influences for "jay" (vegan) foods. Street stalls adapt curries and stir-fries with tofu, and Bangkok's markets overflow with tropical fruits and noodles.
- Pad Thai : Stir-fried rice noodles with tofu, sprouts, peanuts, and tamarind sauce.
- Tom Yum Soup : Hot-and-sour broth with mushrooms, lemongrass, and lime (no shrimp).
- Green Curry : Coconut-based with eggplant, bamboo shoots, and basil.
- Som Tam : Spicy papaya salad with peanuts, tomatoes, and green beans.
10. South Korea: Temple Tastes
South Korea's 2-3% vegetarians draw from Buddhist temple cuisine, now trendy in Seoul. Banchan (side dishes) like kimchi and veggies complement rice bowls, with modern spots offering fusion twists.
- Bibimbap : Rice topped with veggies, gochujang, and fried egg (omit for vegan).
- Japchae : Sweet potato noodles stir-fried with spinach, carrots, and mushrooms.
- Hobakjuk : Creamy pumpkin porridge, soothing and seasonal.
- Kongnamul Muchim : Seasoned soybean sprouts—crunchy banchan staple.
While not all of our group tour destinations are well-known vegetarian hotspots, we do have many years navigating our locations for both vegetarians and vegans! If this is a concern for you, then join us on a group tour and we will guide you through it!
