Taste Atlas, a travel guide founded by Matija Babic for traditional food, has recently listed the best-rated vegan dishes in the world. The top 20 dishes ranked are, Zeytoon parvardeh (Iran), Guacamole (Mexico), Muhammara (Syria), Tempe goreng (Indonesia), Badrijani (Georgia), Hummus (Lebanon), Spaghetti aglio e olio (Italy), Tagliatelle ai funghi (Italy), Baba ghanoush (Middle East), Mujaddara (Iraq), Misal pav (India), Maakouda (Morroco), Ardei copti (Romania), Fasole batuta (Romania), Mayak gimbap (Korea), Pasta e ceci (Italy), Fattoush (Lebanon), Horta (Greece), Bruschetta al pomodoro (Italy), Aloo gobhi (India). 

The top dish, Zeytoon parvardeh, is from the Iranian Gilan province. it consists, of a combination of pitted olives and pomegranate molasses. The additional ingredients include ground walnuts, garlic, and various fresh herbs such as cilantro or mint, as well as pomegranate seeds, and generous amounts of olive oil. The second dish is the famous guacamole, which dates back to the Aztec empire of the 1500s. It is composed of mashed avocados, onions, chiles, optional tomatillos and selected seasonings such as sea salt and coriander. The third position goes to Muhammara, a  dip originating from the Syrian city of Aleppo, made with a combination of roasted red peppers, olive oil, and ground walnuts.

Eight of the top 20 dishes are of European origin, Italy being the most featured country (which has eight dishes in the top 50 ranks). The Catalan dish Escalibada made it to the 48th position. Not surprisingly, India had seven dishes listed. Misal pav, a traditional dish originating from Maharashtra, was ranked 11th, aloo gobi, rajma, and gobi manchurian occupied the 20th, 22nd and 24th positions, respectively, and masala vada, bhelpuri, and rajma chawal were ranked 27, 37 and 41, respectively.

“Originally from Catalonia, but resident in the UK for several decades, Jordi is a vegan zoologist and author, who has been involved in different aspects of animal protection for many years. In addition to scientific research, he has worked mostly as an undercover investigator, animal welfare consultant, and animal protection campaigner. He has been an ethical vegan since 2002, and in 2020 he secured the legal protection of all ethical vegans in Great Britain from discrimination in a landmark employment tribunal case that was discussed all over the world. He is also the author of the book, ‘Ethical Vegan: a personal and political journey to change the world’.