Animal Friends – A paradise for vegans

If you do not want to have products of animal origin on your menu, the choice of vacation spot can be narrowed, especially if you are burning with the desire to visit the steppes of Central Asia or the interior of the South American continent. However, some countries are rightly called a paradise for vegans.

Among the world’s metropolises, the unrivaled vegan gastro capital is London where, from street stalls to refined top restaurants, you can enjoy fantastic meatless dishes.

In the research of the American organization for animal rights and protection PETA, New York, Melbourne and Bombay and San Francisco, which has been hosting the World Vegetarian Festival for years, are at the top of the list.

With more than 100 vegan restaurants, according to the Happycow portal, Singapore is also a paradise for vegans. In addition to an enviable number of restaurants, Singaporean cuisine deserves this title because of the influence of various cuisines in which vegetables are the main food. Among them is certainly the gastronomic tradition of India, the country with the most vegetarians in the world.

India

Mainly because of faith and spiritual teachings, India is the country with the most people who do not eat meat. The southern part of the Indian subcontinent stands out in this, where ‘carnivores’ are considered weirdos. Two dishes especially marked Indian cuisine – thali and dosa. Thali is a platter with several different dishes, depending on the region, with the obligatory addition of rice, vegetables and curry sauce. Everything is served in special bowls stacked on the same large plate. Dosa is a rice flour pancake and can be filled with various combinations of vegetables, sauces and spices.

Italy

Of course, Italy is home to pizza and pasta, but it is definitely worth exploring the ancient culinary tradition in which a special place is occupied by bread, ‘focaccia’ bread or thin, crunchy ‘pane fresa’, preferably from Sardinia. Local markets are full of delights such as various types of olives, dried tomatoes, marinated artichokes and peppers. Each region has its trump cards. In Umbria they are black, and in Piedmont white truffles, asparagus in Veneto, and capers in Sicily.

Morocco

Due to the influence of many peoples who have passed through this country for centuries, Moroccan cuisine is one of the most diverse in the Mediterranean ring. Especially when it comes to spices, but also a wide range of fruits of the country, from Mediterranean to tropical. Flavor combinations are also interesting, but be careful because not all vegetable dishes necessarily have to be prepared without meat. For couscous, for example, in a restaurant it should be emphasized that you want a strictly vegetable. There are also traces of hot and cold salads, sauces and the inevitable hummus spread. During Ramadan, harari, soup of lentils, tomatoes and spices are eaten, and Arabic bread ‘khubz’ is served with everything.

Lebanon

‘Meze’ is a fantastic invention – why would there be only one or two dishes on the table, when the whole table, for an appetizer, for example, you can fill with a bunch of small dishes the size of a bite. The vegetables that will follow in the main course Lebanese people like to fry, bread, marinate, bake, cook, and everything is accompanied by an abundance of fresh vegetables, salads and aromatic sauces, with flavors of garlic and olive oil. Do not forget the various types of bread, strudels and cakes, as well as the inevitable spread of sesame, tahini.

Thailand

Like San Francisco, Thailand has a vegan festival. It is held every year in Phuket under the name Kin Jay and lasts for ten days. It originally has Chinese roots, which is not surprising given that many Thais of Chinese descent live in the area. It is designed to experience spiritual purification through a vegan diet for ten days, and presents to tourists all the riches of cuisine where not only good taste but also a representative appearance is important. And for the rest of the year, vegans can enjoy sumptuous vegetable dishes enriched with flavors of curry, papaya, coconut milk, citrus fruits and aromatic spices, along with the inevitable portion of rice.

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