What is a non meat dish from your country or area that you would recommend?

20 comments

1. Tortilla de patatas, [Spanish potato omelette](https://www.spain.info/en/recipe/potato-omelette/)

2. Bramboráky ([potato pancakes with marjoram](https://en.wikipedia.org/wiki/Potato_pancake#Czech_brambor%C3%A1k))

3. My favourite from here is ‘parmigiana dii melanzane’.

   Which is fried aubergines, with tomato sauce and cheese,baked in the oven.

   Simple but great!

4. Fries and mayo is pretty much the only answer people will agree upon here. 😂

5. [Gazpacho](https://www.directoalpaladar.com/recetas-de-sopas-y-cremas/receta-de-gazpacho-andaluz-tradicional) and [salmorejo](https://www.directoalpaladar.com/recetas-de-sopas-y-cremas/receta-de-salmorejo-cordobes-tradicional), just don’t add jamón/jam as topping and you have some very good vegetable creams, typical summer dishes

6. There’s quite a few. Baked penne, stuffed shells, eggplant parmigiana, penne and broccoli, capellini aglio e olio are some off the top of my head. My favorite since I was a kid is baked penne.

7. The standard meat substitution for a roast dinner (especially around Christmas time) would be a [nut roast](https://www.bbcgoodfood.com/recipes/nut-loaf).

   It’s also usually quite easy to get pies with vegetarian filings (unlike the US, most pies in the UK are savoury), as well as vegetarian [Cornish pasties](https://www.greedygourmet.com/recipes-by-national-cuisine/english-recipes/vegetarian-cornish-pasties/).

   Modern British cuisine also has a number of soups that are widely served in nice little cafes around the country that are vegetarian. The most famous ones are Leek and Potato, Carrot and Coriander, and Broccoli and Stilton (a kind of blue cheese).

8. Käsespätzle. Its swabian noodles (spätzle) with a lot of cheese and often served with potato salad and salad.

9. A boiled potato.

   Well, jokes aside, if you look at traditional food, that’s about as fun as it gets. Thank god we eat a lot of “exotic” food from Italy, Spain, Greece, Thailand, China and so on. They have some great vegetarian options.

10. [Karjalan piirakka / Karelian pies](https://kotiliesi.fi/wp-content/uploads/2017/11/karjalanpiirakat.jpg). A little hard to make right (looking) but tasty. Simple in idea; just rice porridge / potato mash on a rye shell but amazing enough to be national pride. Not vegan though if you include milk and butter as the original recipe requires.

    Purely vegan are [vispipuuro](https://www.pakkasmarja.fi/wp-content/uploads/2016/08/puolukkavispipuuro-1.jpg) and [marjakiisseli](https://www.dansukker.fi/files/Billeder/recipe_large/fruit_compote.jpg). Those might be hard to make though if you don’t have access to Nordic forest berries :/.

11. [Couilles de Suisses](https://www.marmiton.org/recettes/recette_couques-suisses_31273.aspx) (Swiss’ Testicules): bread dough cooked in boiling water and served with melted butter and brown sugar

12. Swedish pancakes. They are sort of a mix between french crépes and american pancakes

    Search for: pannkakor

    We also have another version of pancakes called “Raggmunk”, with shredded potatoes in it, served with lingonberries and bacon

13. Koldskål, rissengrød or øllebrød would be my top picks, two are more of a dessert tho, kind of depends who you are asking.

    All are porridge, øllebrød goes great for every meal, and goes great with some milk on top. Koldskål is traditionally served with small cookies/crackers in the soup (might piss if a lot of Danes by calling it a soup, but i wouldn’t know what else to call it). Lastly risengrød is rice porridge served with cinnamon and a scoop of butter. It is traditionally eaten during December, and some has to be left for the elf’s, or else they will play tricks on you

14. An easy dish : the gratin dauphinois ! The original recipe doesn’t contain cheese, but many people add some.

    ​

    >**Ingredients**
    >
    >1 kg of firm potatoes (Charlotte)
    250 ml fresh cream
    1/4 liter of milk
    salt, pepper, grated nutmeg, garlic
    1 egg yolk.
    >
    >**Preparation**
    >
    >Rub the bottom of a baking dish with the chopped garlic clove
    Boil the milk, add salt, pepper, garlic and grated nutmeg
    Place a layer of potato slices (2 mm thick)
    Add a layer of cream and a few knobs of butter
    Repeat until all ingredients are used up, ending with a layer of potato slices
    Pour the milk into the dish up to the last layer of potatoes
    Brush the top with egg yolk (gilding with egg yolk is not necessary if cooked sufficiently)
    Bake in a hot oven for at least 1 hour (it’s better to bake the day before and reheat it). It is better to cook it the day before and reheat it. It is good when there is no more liquid)
    If you add cheese to this preparation, it is no longer a gratin dauphinois but a gratin savoyard.
    >
    >**Variation**
    >
    >You can also add layers of thin slices of celeriac to the layers of potato slices.
    Boil 1 liter of salted milk, put the sliced potatoes in it for about 12-15 minutes, on a very low heat, drain them, then put them in the dish as mentioned above. Prefer liquid cream. Between the layers of potatoes you can add salt and pepper to the cream. The cooking can also be done in a very low oven (120°C) but for a very long time until complete cooking.
    >
    >Translated with [www.DeepL.com/Translator](http://www.DeepL.com/Translator) (free version)
    >
    >[Source (in French)](https://fr.wikibooks.org/wiki/Livre_de_cuisine/Gratin_dauphinois)

15. Rømmegrøt (Sour cream porridge), im not a fan of it, and much prefer risengrynsgrøt (rice porridge).

    Also Fløyelsgrøt/Smørgrøt (butter porridge), its basically the same as rømmegrøt but with butter instead of sourcream.

    And last, whoelgrain bread with brown cheese, easy.

    ​

    Edit:

    Completely forgot the Lefse. There are so many variants its hard to list them all, but in my opinion, NOTHING beats “Møsbrømlefse”. Even one of those are a meal of its own, its a sort of competition to compare how many of those you can eat before you cant anymore.

16. Serek ze szczypiorkiem
    Cottage cheese mixed with sour cream 12% or 18% fat, add chives from onion( hence the name), radish makes a great addition. Eat on breakfast with bread. Store in fridge.

17. Linsen mut Spätzle (Lentils with Swabian Pasta) can be made without meat, but normally it is served with Vienna Sausage.

    There are vegan versions of Maultasche, even though that kindof defeats the point.

    Schupfnudeln with Sauerkraut is normally made with a bit of Bacon, but you could also ignore that.

    Unless you use beef broth, Flädlesuppe is meat-free.

    The “Ofenschlupfer” is completely meat-free as it’s a rather sweet dish. Not really a cake but i’m unsure what category it really fits in.

18. Linsen mut Spätzle (Lentils with Swabian Pasta) can be made without meat, but normally it is served with Vienna Sausage.

    There are vegan versions of Maultasche, even though that kindof defeats the point.

    Schupfnudeln with Sauerkraut is normally made with a bit of Bacon, but you could also ignore that.

    Unless you use beef broth, Flädlesuppe is meat-free.

    The “Ofenschlupfer” is completely meat-free as it’s a rather sweet dish. Not really a cake but i’m unsure what category it really fits in.

19. Placki ziemniaczane, meaning potato fritters. Quick and easy snack, usually topped with sugar, cream, or in extreme cases, ketchup. I am the type that adores it with ketchup. We’re being made fun of because of it though 🙁

20. Mămăliga or, if you want the full sheepherder experience, balmuș