Vegetarian diet is having its moment around the world. Nevertheless, it has been a mainstay in the culinary culture of Asia for centuries.
In Taiwan, vegetarian food has long been – and still is – associated with religious beliefs, with meat-free eateries populating the main roads and side alleys of every city. But as time goes on, more Taiwanese people have converted to vegetarianism, not only to pursue spiritual enlightenment, but also a healthier and eco-friendly lifestyle.
Chinese cooking has an established history of stretching the potential of flour and soybean to create protein-rich foods like tofu, soy milk, wheat gluten and beancurd sheet that have become staples of the kitchens. In recent times, many chefs have pushed the envelope further with ground-breaking experiments in plant-based cooking. Adopting unconventional ingredients and techniques, their dishes defy the dull impression people unfairly assign to vegetarian cuisine. Eating green has never been such a fun experience.
According to a survey conducted in 2023 by the website World of Statistics, the vegetarian and flexitarian community in Taiwan has reached three million, roughly 13 percent of the total population. With high demand comes high supply. Plant-based food options, from traditional snack shops to upscale restaurants, are omnipresent across the island.
A Cosmopolitan Twist
The diversity of the vegetarian culinary scene in Taiwan makes green food discovery an excellent agenda for domestic and international travellers alike.For instance, Little Tree Food (Da’an Road), a Green Star restaurant in The MICHELIN Guide, encourages people to live more healthily by eating only vegetables at least twice a week. It blends an American cooking approach with Asian condiments to conjure up beloved dishes such as Korean cauliflower “fried chicken”, the wholesome Buddha Bowl and various fruit smoothies. Whether visiting solo or in a group, people can always find something exciting from the vibrant offerings – and feel cool while digging in.
RELATED: What is a MICHELIN Green Star?
Tainan-based Mao Su puts an emphasis on healthy dining. Eschewing deep-frying, it appeals to those who seldom have vegetarian meals with an all-encompassing menu carrying Taiwanese, Chinese, Japanese, Korean and Southeast Asian flavours. Besides grilled lion’s mane mushroom and cucumber satay skewers, as well as kimchi pancakes, the restaurant certainly knows how to delight its patrons. It cleverly reinvents stir-fried eel—a favorite among Tainan natives—by swapping the fish for shiitake mushrooms.
RELATED: 24 Hours in Tainan: A Classic Day Tour of Best Small Eats
Over in Kaohsiung’s Gushan District, Xiantaosu serves up edible poetry with quality greens. Its chef once worked at Yu Shan Ge, a well-known vegetarian restaurant in Taipei. Upon return, he transferred the low-carbon cooking philosophy and heartfelt atmosphere from his previous workplace to his personal venture. He derives inspiration from the canon of Chinese cuisine but presents them with fermenting, grilling, braising and other cooking methods common to a western kitchen. The resulting dishes are nothing short of fascinating. Take its “Dongpo pork” as an example, the deeply savoury sauce and fork-tender pork belly are vividly recreated with slow-braised winter melon, kaofu (fermented wheat gluten), shiitake and dried bamboo shoot.
Zen Among Forests and Dining Tables
Far removed from the hustle and bustle of the city, some Taiwanese restaurants strike up a conversation on mindfulness with their visitors. If delicate plant-based food helps heal their bodies, the hilly surroundings and serene dining spaces are just as important in cleansing their hearts.
Shi Yang excels in this regard. It moved several times before settling in a tranquil forest location. The restaurant offers both vegetarian and regular menus, with one of its signature dishes featuring the spectacular lotus soup—a stunning sight as the server places a dried lotus bud into the hot broth, allowing it to gradually blossom like a fresh flower in a pond.
RELATED: The Ultimate Guide for Nature Lovers in Taiwan
Yangming Spring (Shilin) rests in a hidden corner of the verdant Yangming Mountains. Getting there requires time and energy, but those willing to do so will be rewarded first by soothing views of a Japanese Zen garden filled with rock sculptures, and after that a variety of refreshing dishes made with fine produce from the garden, as well as premium teas served between courses.
Quick Neighbourhood Bites
Back in the urban area, vegetarian bistros have been enriching local communities with affordable noodles, soups and even “braised pork” prepared with beancurd sheet and wheat gluten ring. A great example is Changhua, a major city in central Taiwan, where traditional vegetarian cuisine thrives. With a dense concentration of vegetarian eateries, you can find delicious plant-based options any time of the day—24/7.
Among the standouts is the “red braised broth”. This hearty, coffee-hued broth encapsulates the essence of tomato and different greens, doubanjiang, soy sauce, Chinese liquorice, star anise and other spices. It is often paired with carrot, daikon, beancurd sheet, beancurd parcel and mock meat, providing residents from around the street corner with a heartwarming treat.
One of Taichung’s Bib Gourmand entries, House of Dawn, is beloved for its simple yet comforting vegetarian menu. Expect minimal presence of processed ingredients in all the items. Pan-fried beancurd parcel, tofu with moss seaweed, spicy black and white ear fungus salad and dumplings with seasonal greens are all nutritious, satisfying bites visitors can (literally) sink their teeth into. When it comes to the eatery’s signature item, the meat-free “dan dan sauce”, prepared with artisanal beancurd parcel, rock sugar and various condiments, reflects the culinary style of central Taiwan and is a tantalising topping on rice and dry noodles. (right image©MICHELIN)
Vegetarian Menu at MICHELIN-Starred Restaurants
Green-star and one-star honours in The MICHELIN Guide exemplify the rigour Mountain and Sea House instils into its produce sourcing and food preparation processes. The restaurant’s individually-portioned vegetarian set menu features nigiri sushi with greens, latticed mushroom parcel woven with contract-farmed zucchini and carrot, sticky rice with sesame oil, Lanyang vegetable soup, signature almond jelly and seasonal fruits. At once sumptuous and natural, these dishes paint a colourful picture of Taiwan’s gastronomic treasures for vegetarian diners.
Hero image courtesy of Yangming Spring (Shilin).
The article is written by Mokki Hsiao and translated by Vincent Leung. Read the original article here.
