American food is often equated with fast food, but the melting pot of cultures makes up the United States has just as much influence on the food as its people. Here are some classic and vegetarianized American recipes, whether invented in the US or simply adopted.
Tofu, originally from China, and tempeh, originally from Indonesia, are very common in Asian cuisine. In addition, meat other than fish is relatively uncommon, so there are all kinds of vegetarian recipes in Asian cuisine.
There’s some debate about which countries make up Eastern Europe, but for me (or at least my cooking), it includes Bulgaria, Croatia, Czech Republic, Hungary, Poland, Romania, Russia, Serbia, Slovakia, Slovenia, and Ukraine (subject to change as I discover new recipes).
I love Greek food, but not all of it is safe for vegetarians “as is.” Here is a collection of original and adapted vegetarian Greek recipes, including Greek salad, spanakopita, egg lemon soup, and mushroom/seitan moussaka.
Italian cuisine is probably one of the best for vegetarians. There are plenty of classic vegetarian dishes, and most things that aren’t vegetarian to begin with can be easily adapted. (And the colors are great for Christmas too!) This vegetarian Italian recipe index includes both, as well as all kinds of dishes that contain pasta, whether or not those particular combinations are eaten in Italy.
Latin America includes all of South and Central America, as well as Mexico; however, since there is so much overlap and influence between Mexican and Tex-Mex cuisine, those recipes are indexed separately.
Mexican and Tex-Mex food is spicy and rich, but not much of it is vegetarian, so eating at restaurants can be tricky. Fortunately, many classic Mexican and Tex-Mex dishes can be made vegetarian with simple substitutions. Here’s what to make for Cinco de Mayo or any other day of the year.