Foods used in vegetarian cuisine

Food usually regarded as suitable for all types of the vegetarian cuisine usually include:
Honey is consumed by most vegetarians, except that most vegans exclude it from their diet.
• Cereals/grains: maize, hempseed, corn, wheat, rice, barley, sorghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa; derived products such as flour (dough, bread, pasta, baked goods).
• Vegetables (fresh or pickled) and mushrooms (though some strict Indian vegetarians do not eat mushrooms); derived products such as vegetable fats and oils
• Fruit (fresh or dried)
• Legumes: beans (including soybeans and soy products such as tempeh, tofu, soy milk, and TVP), chickpeas, peas, lentils, peanuts)
• Tree nuts and seeds
• Spices and herbs
• Other foods such as seaweed (however seaweed is considered inedible by some strict vegetarians for the same reason it can be considered as non-kosher by some: the possibility that various tiny animals may be found adhering to it.
Food suitable for several types of the vegetarian cuisine:
• Dairy products (milk, butter, cheese (except for cheese containing rennet of animal origin), yogurt (excluding yogurt made with gelatin), etc) – not eaten by vegans and pure ovo-vegetarians
• Eggs – not eaten by vegans and pure lacto-vegetarians
• Honey – not eaten by most vegans

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