Vegetarian cuisine

Such dishes include, from breakfasts to dinnertime desserts: Most desserts, including pies, cobblers, cakes, brownies, cookies, truffles, Rice Krispie treats (from gelatin-free marshmallows or marshmallow fluff), peanut butter treats, pudding, rice pudding, ice cream, crème brulée, etc., are free of meat and fish and are suitable for ovo-lacto vegetarians.

Eastern confectionery and desserts, such as halva and Turkish delight, are mostly vegan, while others such as baklava (which often contains butter) are lacto vegetarian.

[16] Meatless tissue engineering involves the cultivation of stem cells on natural or synthetic scaffolds to create meat-like products.

[17] Scaffolds can be made from various materials, including plant-derived biomaterials, synthetic polymers, animal-based proteins, and self-assembling polypeptides.

However, global demand for sustainable diets has also increased their popularity among non-vegetarians and flexitarians seeking to reduce the environmental impact of animal agriculture.

[25] A cross-sectional analysis of 773 subjects including 35% vegetarians, 16% semi-vegetarians, and 49% non-vegetarians found that a vegetarian dietary pattern is associated significantly with lower means for all metabolic risk factors except HDL, and a lower risk of metabolic syndromes when compared to non-vegetarian diets.