Compact vegetarian food glossary

Here are the most important vegetarian terms at a glance - from A for agar-agar through S for soy to V for vegan.

Agar-agar
An algae-based gelling agent that is a substitute for gelatine and is also used by the food manufacturing industry.

Amaranthus
A food plant which grows in South America and produces millet-like seeds. It is an excellent source of proteins and iron and it tastes delicious as a side dish, in soups or in desserts.

Bulgur
Bulgur is a form of whole wheat. It is de-husked, pre-cooked, dried, ground, cooked again and served as a side dish. It is an excellent source of dietary fibre, protein, vitamins and most of all, iron.

Green grain
Spelt grains which are harvested before ripe and dried to give them a strong, nutty flavour. Popular in soups and burgers. Source of many B vitamins.

Halloumi
Cypriot cheese made of different kinds of milk. It is the perfect alternative to grilled meat.

Ovo-lacto vegetarians
Ovo-lacto vegetarians supplement their predominantly vegetarian diet with eggs and dairy products, but do not eat fish or meat. People who don't eat dairy products but do eat eggs are called ovo-vegetarians. People who don't eat eggs but consume milk are called lacto-vegetarians.

Quinoa
Though not technically a grain, this is a protein and iron-rich alternative to rice. The quinoa plant is native to the Andes and produces pale-coloured, mustard seed-like seeds. When cooked until soft for 15 minutes, quinoa is an excellent addition to side dishes, soups and soufflés.

Shiitake
A very nutritious edible mushroom. Used in many Asian dishes and as a medicinal remedy. Contains protein and high quantities of vitamin D and B vitamins.

Soy
The basis of all soy products, such as naturally brewed soy sauce, tofu, tempeh, miso, soy milk, soy yoghurt, soy flour and soy flakes. A valuable source of protein, minerals and trace elements.

Tofu
Soy curd from the Far East. Tofu is made by curdling soy milk with a  coagulant called magnesium chloride to create a soft cheese-like food. Tofu is available in different consistencies. Silken tofu has a creamy structure that is good for desserts. Tofu is very rich in protein. It tastes good fried, coated in breadcrumbs, in burgers or in soups.

Tempeh
A tender white cake of cooked soybeans fermented with the spores of rhizopus oliogosporus. It is rich in protein, vitamin A, D and B12 and tastes great fried or seasoned with naturally brewed soy sauce.

Tofu
Soy curd from the Far East. Tofu is made by curdling soy milk with a  coagulant called magnesium chloride to create a soft cheese-like food. Tofu is available in different consistencies. Silken tofu has a creamy structure that is good for desserts. Tofu is very rich in protein. It tastes good fried, coated in breadcrumbs, in burgers or in soups.

Vegan
Vegans are vegetarians who eat a diet that excludes all animal products, even eggs, dairy products, fish and honey. They generally also avoid wearing shoes and clothing made of leather.

Wheat gluten
A wheat-based Asian meat substitute that is rich in protein. It is made by washing wheat with water until all the starch dissolves to leave gluten. Marinades, such as Kikkoman Teriyaki Marinade, are the perfect seasoning for wheat gluten and they give it a beautiful glaze. Wheat gluten also tastes good fried.