Vegetarian Research
20+ Best Ever Vegetarian Flavour Combinations (recipes included!)
When I first went vegetarian, I made a lot of mistakes. Like, a lot.
One of the major ones was cutting out the meat and not replacing it properly. I was basically eating the same meals but without the meat.
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That sucked. The meals were bland, and I was severely lacking protein (and I didn’t realise how serious that was at the time).
I also just threw together stuff I had in the kitchen. Sometimes it worked and I made a new discovery. Most times it didn’t and I just ate something weird.
The point of this article is to help you make the most of what you’ve got, and create great meals from scratch every single time.
Vegetarian Food Pairings
If you (or whoever you’re cooking for) wants to enjoy the vegetarian lifestyle, it’s all about taste.
You’ve got to get the flavour combinations right! Luckily, it’s easy when you know how.
Take tomato and basil, for example.
These two were meant to be together. Their plants even grow better when planted next to each other!
Whether you’re a beginner vegetarian or a seasoned pro, try designing meals based around these classic food combinations.
I’ll even add in some ready-made recipes to help you out if you’re stuck for inspiration!
The best vegetarian flavour combinations and how to use them
1. Tomato and Basil: my personal favourite. No wonder pizza tastes so good…
My wife introduced me to all sorts of tomato-basil combos when we were first dating (and cooking together) and I never looked back.
Weirdly, when she was pregnant she went off it completely and it took her months to enjoy it again.
Why it works: Tomato and basil both contain the aroma compound linalool, enhancing each other’s sweetness and fragrance, resulting in a chemically harmonious pairing.
Try it: on this tomato-mozzarella bread or in tomato-basil soup.
2. Eggplant (aubergine) and Tomato: another classic that’s both cheap and filling (and called different things in different countries!).
It’s a rich, hearty combination ideal for stews, pasta sauces, and layered dishes.
Why it works: Eggplant’s creamy texture perfectly absorbs tomato’s glutamic acid (umami) and sweetness, balancing flavors and creating depth in dishes.
Try it: Moussaka or spaghetti with arrabbiata sauce.
3. Sweet Potato and Feta: Sweet meets salty, offering a lovely contrast in salads, baked dishes, and savoury tarts.
Why it works: Sweet potatoes’ natural sugars contrast feta’s salty, tangy flavor, creating an appealing balance between sweetness and acidity.
Try it: My fave is this fool-proof baked feta and sweet potato dish.
4. Chickpeas and Tahini: A smooth, creamy, protein-rich duo essential for hummus, falafel wraps, and certain salads.
Why it works: The combination of chickpeas and tahini works because tahini’s fatty, creamy texture complements chickpeas’ starchiness, enhancing the smooth, nutty taste essential in Middle Eastern cuisine.
Try it: Here’s a falafel dish with ‘fake’ tahini sauce!
5. Spinach and Feta: To be honest, I’m not usually a spinach fan, but with feta it goes so well!
Why it works: Spinach’s earthy flavor is balanced by feta’s salty and tangy taste, enhancing overall taste complexity.
Try it: Try this feta-spinach pancake and you’ll see what I mean!
6. Black Beans and Corn: A classic Mexican-inspired combo, and great for salads, soups and chilis.
Why it works: Corn’s sweetness balances black beans’ earthy, savory profile, providing complementary amino acids that make this combo nutritionally complete.
Try it: Try this blackbean and corn salad if you haven’t already!
7. Apple and Cinnamon: I’m an absolute sucker for this one. I’m not a very ‘sweet’ person overall, but this one gets me everytime!
Sweet apples and warming cinnamon—a match made in dessert heaven, and ideal for pies, crumbles, and oatmeal.
Why it works: Cinnamon contains cinnamaldehyde, enhancing apple’s sweetness by balancing and deepening its fruity flavor notes.
Try it: Check out this baked apple and cinnamon dessert – it’s one of the first we ever released!
8. Garlic and Butter: You know this one as soon as you smell it. Rich, savoury, and versatile, it can enhance everything from pasta, to garlic bread, sautéed vegetables, and sauces!
Why it works: Garlic’s pungent, sulfuric compounds blend smoothly with butter’s rich fats, intensifying the savory depth and aromatic complexity of dishes.
Try it in: this tomato and garlic butter is my take-to parties, with a couple of fresh baguettes. Hard to beat.
9. Mushrooms and Cream. I’m definitely not a mushroom fan, but even I will admit these smell SO GOOD when my wife cooks them.
Why it works: Cream’s rich, fatty texture enhances mushrooms’ deep umami flavor, allowing the savory glutamate compounds to shine and create indulgent, comforting dishes.
Try it in: Mushrooms and Cream!
10. Peanut Butter and Banana: Nutty and sweet, this combination is perfect for smoothies, sandwiches, snacks, and breakfast bowls. It can even overpower the taste of spinach.
Why it works: Peanut butter’s salty creaminess enhances banana’s sweet flavor, creating a satisfying and nutritious combination perfect for snacks and smoothies.
Try it in: this spinach-banana super-smoothie.
11. Avocado and Lime: Creamy avocado lifted by tangy lime, fantastic in salads, guacamole, tacos, and toast toppings.
Why it works: Lime’s acidity brightens and balances avocado’s rich creaminess, creating a smooth yet explosive flavour.
Try it in: this sweet potato salad with avocado and lime.
12. Mango and Coconut: Tropical, refreshing flavors that shine in smoothies, desserts, curries, and chia puddings.
Why it works: Mango’s fruity sweetness pairs perfectly with coconut’s creamy richness, creating a harmonious ‘tropical’ flavour.
Try it in: mango and coconut curry.
13. Cheese and Honey: Savoury cheese elevated by sweet honey, ideal for cheese boards, appetizers, grilled sandwiches, and salads.
I have a cheeseboard with red wine on my birthday every year and it rocks.
Why it works: Honey’s sweet complexity beautifully complements savory cheese, enhancing its richness and flavor depth.
Try it in: this cheese salad (but swap the maple syrup for honey)
14. Lemon and Dill: Fresh, light, and perfect for dressings, marinades, potato dishes, and vegetable sautés.
Why it works: Lemon’s fresh, sharp acidity highlights dill’s mild, herbaceous notes, creating a bright pairing ideal in salads and marinades.
Try it in: Tiktok smashed potatoes.
15. Carrot and Ginger: A vibrant combo bringing warmth and sweetness, perfect in soups, juices, roasted vegetables, and stir-fries.
Why it works: Ginger’s warm spice enhances carrot’s natural sweetness, creating a flavourful and aromatic combination.
Try it in: a super-speedy carrot and ginger soup.
16. Chocolate and Coffee: Rich and deep, a favourite pairing for desserts, cakes, mousses, brownies, and drinks.
Why it works: Coffee’s bitterness highlights and deepens chocolate’s rich sweetness, making it irresistible in desserts and drinks.
Try it in: Mocha oatmeal (using cocoa powder)
17. Blue Cheese and Pear: Sharp blue cheese balanced with sweet, juicy pears, perfect in sophisticated salads, appetizers, and pizza toppings.
Why it works: Sweet pears balance the sharp tang of blue cheese, creating a refined and appealing contrast. I’ll admit I can’t eat too much of it at one time, but in short bursts, it’s amazing!
Try it in: This delicious pear and blue cheese soup.
18. Pumpkin and Sage: Earthy and comforting, this combination excels in pasta dishes, risottos, soups, and roasted vegetables.
Why it works: Sage’s earthy, slightly minty flavor enhances pumpkin’s sweetness, creating comforting and aromatic dishes ideal for autumn.
Try it in: Baked pumpkin with sage butter
19. Cucumber and Mint: Crisp cucumber and refreshing mint, a staple pairing for salads, infused water, yogurt dips, and cold soups.
Why it works: Mint’s refreshing coolness complements cucumber’s crispness, and combines to make a very ‘smooth’ taste and mouth-feel.
Try it in: These famous upper crust cucumber sandwiches or in smooth cucumber raita.
20. Walnut and Maple Syrup: Nutty walnuts complemented by sweet maple syrup, delightful in granola, oatmeal, pancakes, and baked goods.
Why it works: Maple syrup’s rich sweetness perfectly complements walnut’s nutty, earthy flavors for a crunchy-smooth mix.
Try it in: Baked pears with walnuts and syrup.
21. Beetroot and Goat Cheese: Definitely an acquired taste, but when you know, you know!
Why it works: Beetroot’s sweet, earthy flavor balances goat cheese’s tangy richness, creating a balanced pairing ideal for salads and appetizers.
Try it in: Dutch flatbread pizzas!
22. Peach and Thyme: Juicy peaches enhanced by aromatic thyme, great in desserts, salads, or grilled for a unique side.
Why it works: Thyme’s aromatic terpenes accentuate peach’s juicy sweetness, providing complexity and depth in a delightful pairing.
Try it in: Peach and thyme cobbler.
23. Zucchini and Parmesan: Mild zucchini gains depth with savory Parmesan, excellent in pastas, fritters, and baked dishes.
Parmesan isn’t always vegetarian (make sure there’s no rennet in it). Not usually a problem in the US, but in Europe we can’t even call it parmesan if there’s no rennet in it 🙁
Try it in: Roasted zucchini and parmesan.
24. Pea and Mint: One of my all-time favourites, and an absolute classic in Great Britain. Loved in the summer, still eaten in the winter. So good!
Why it works: Mint’s aromatic menthol enhances sweet peas’ fresh sweetness, creating a refreshing, bright combination.
Try it in: Easy Pea and Mint Soup.
25. Pineapple and Coconut: And another fruity one to finish us off – there’s a reason Pina Colada is so popular!
Why it works: Pineapple’s sweet acidity balances coconut’s fatty richness, forming a harmonious tropical pairing.
Try it in: Pineapple and coconut overnight oats.
Use these pairings and you can elevate any meal you choose! Plus you’ll even impress some non-veggies (if that’s your plan). These are so good and I promise they work every time!
If you keep these combinations in mind when creating recipes, you’re sure to have the basis of a great recipe every time.
Have fun experimenting, and don’t forget we’ve got a completely free vegetarian app if you want more recipes at your fingertips!
20 Best Vegetarian Flavour Combinations
Ingredients
- Tomato and Basil
- Eggplant and Tomato
- Sweet Potato and Feta
- Chickpeas and Tahini
- Spinach and Feta
- Black Beans and Corn
- Apple and Cinnamon
- Garlic and Butter
- Mushrooms and Cream
- Peanut Butter and Banana
- Avocado and Lime
- Mango and Coconut
- Cheese and Honey
- Lemon and Dill
- Carrot and Ginger
- Chocolate and Coffee
- Blue Cheese and Pear
- Pumpkin and Sage
- Cucumber and Mint
- Walnut and Maple Syrup
- Beetroot and Goat Cheese
- Peach and Thyme
- Zucchini and Parmesan
- Pea and Mint
- Pineapple and Coconut
The post 20+ Best Ever Vegetarian Flavour Combinations (recipes included!) appeared first on Hurry The Food Up.
Vegetarian Research
Complete List of Fruits that Start with the Letter U (#1 is so ugly!)
Ok, fruits beginning with U is a tricky one. But don’t let that stop you. Read on for the full list!
It’s a strange list, this one, and I hope you enjoy reading it as much I did putting it together! It also contains my favourite fruit of all time.
Let’s see what fruit begins with the letter U and how you can use it if it’s up for grabs in your area.
Unveil the most popular fruits that start with U!
What’s a fruit that starts with U? The type of fruit I’m going for is considered culinary fruit, either by tradition or by scientific definition.
Ugli
The ugli fruit (such a mean name!), also known as Jamaican tangelo and uniq fruit, is a hybrid of grapefruit, tangerine, and Seville orange. Its distinctive look and taste were developed in Jamaica.
The citrus fruit has rough, wrinkled skin ranging in color from yellowish-green to orange. The fruit is bigger than a grapefruit and relatively simple to peel.
The ugli fruit taste suits many cocktails, smoothies, sweets, and sauces. If you don’t like grapefruit, you might want to give this one a try because it’s much less acidic.
You can also tell people you’ve made an ‘ugli cocktail!’.
The botanical name of the ugli fruit tree is Citrus reticulata × paradisi.
Ugni
Only one letter different, ugni, commonly known as Chilean guava or Ugni molinae, is a fruit-bearing shrub from Chile and Argentina.
This U fruit is round or oval and approximately the size of a blueberry (or a tiny grape). Fresh berries are deep red in colour and have white flesh.
Taste-wise, ugni berries fall in between the sweetness of strawberries and the tartness of cranberries and kiwis. They’re used to make jams, jellies, sauces, sweets, and drinks.
Ugni also makes a rich source of antioxidants, vitamins (high levels of vitamin C), and minerals.
Umari
Umari fruit, technically known as Poraqueiba sericea, is a tropical fruit from the Amazon jungle in South America. Brazil, Colombia, Peru, and Ecuador are its main locations.
Umari fruit is usually 2 to 4 cm in diameter. It has smooth and glossy skin that has a green or yellow color when unripe and turns a brilliant orange or red when completely ripe.
This unique fruit has a very creamy texture and buttery flavor. In fact, locals use it like butter to put over their bread. How cool is that?
Umbu
Spondias tuberosa, known as imbu, umbu, or Brazil plum is a Brazilian tropical fruit. It’s popular in the northeast of Brazil for its refreshing taste.
The round or oval Umbu fruit has thin and smooth green-to-yellow skin. Its sweet and tangy flesh combines pineapple, mango, and citrus burst of flavor.
Fresh umbu fruit is eaten by peeling the skin and eating the flesh or squeezing out the juice. Various drinks, ice cream, and pastries employ the juice.
Umbu jams and jellies can be smeared on toast or eaten as a topping or dip.
Umbra
Southeast Asia and the Pacific Islands are home to the fruit-bearing tree Umbra (Spondias dulcis). You can also come across the names ambarella, June plum, and golden apple.
Umbra fruits are round, like little mangoes or apricots. Their ripe skin is smooth, yellow or golden, and somewhat fuzzy.
This U fruit tastes like a fusion of mango, pineapple, and citrus. It’s eaten raw or added to salads, sweets, and chutneys. Some cultures pickle young, immature fruit as a condiment.
Ume
Ume fruit also goes by the names Chinese plum, Japanese plum, and Japanese apricot. It’s a tree species native to East Asia and popular in Japanese dishes.
Its thin, fuzzy skin is green to yellow when unripe and crimson to orange when ripe. It has luscious, acidic flesh.
Ume fruit is culturally significant in Japanese cuisine and is used to produce umeboshi, a traditional condiment.
Umeboshi are pickled ume fruits preserved in salt and occasionally scented with shiso leaves. These sour, salty pickled fruits are consumed as a side dish or in rice balls (onigiri).
Umeshu, a Japanese liqueur, is also made from ume. It’s a sweet and fragrant drink created by soaking the fruits in alcohol, usually shochu or sake, and sugar.
Ume has potential health benefits in addition to its culinary usage. It may improve digestion, promote liver function, and supply antioxidants and vitamins.
This species is a member of the Prunus genus which includes plums, peaches, and cherries. It goes by the scientific name Prunus mume.
Usakhelauri grape
Usakhelauri, a rare Georgian grape variety (Vitis vinifera), makes excellent red wines. It’s mostly grown in Lechkhumi and Racha in western Georgia. Every year for my birthday I have red wine and cheese, and this one is my next plan. Roll on summer!
Usakhelauri grapes are dark purple or black and tiny. Their flavor profile and high sugar content create sweet and fragrant wines.
Usakhelauri grapes are notoriously low-yielding, making them a difficult variety to grow. Grapes are normally harvested with the utmost care and hand-picked.
Wines made from this grape are highly sought after by connoisseurs because of their rarity and high quality.
Uva Rara grape
Uva Rara is a red Italian wine grape varietal grown in Lombardy. Italian “Uva Rara” means “rare grape” due to its rarity compared to other grape varieties.
Uva Rara is typically blended with other red grapes to provide richness and depth to wines. It can include red berry, flowery, and spice notes.
Uva Rara grapes can also be developed into varietal wines. These medium-bodied wines with mild tannins include red fruit, herb, and earthy characteristics.
Uva Rara is also known as Bonarda Novarese.
Uva Tosca grape
Uva Tosca is a red wine grape produced in Emilia-Romagna, east-central Italy. It contributes to local wine production in Forlì-Cesena.
This type of grape was one of the few red wine grapes that could regularly mature in the foothills of the Apennines.
Uvalino grape
Uvalino is a red wine grape produced in Piedmont, northwest Italy. It contributes to Piedmont wine production despite its lesser fame.
Due to its high antioxidant resveratrol content, Uvalino has garnered notice in recent years for its health advantages.
As we’re starting to learn, many grapes start with U!
Uvilla
Uvilla (Physalis peruviana) is a fruit-bearing shrub endemic to Chile and Peru. It’s also commonly referred to as “Peruvian groundcherry,” “Cape gooseberry,” or simply “golden berry.”
Uvilla looks like a yellowish-green miniature tomato inside a husk, similar to a paper lantern, which turns from green to a golden or orange hue when the fruit is fully ripe.
The fruit has a nice sweetness-acidity balance. It’s frequently juiced, jammed, jellied, baked, or eaten fresh.
Uvilla or golden berry contains vitamin C, antioxidants, and dietary fiber.
This is my favourite fruit of all time. I love the sweet bite with just hint of a sour behind it. In Germany, where I live, they are called Physalis and are relatively popular. In English-speaking countries they have various names, including cape gooseberry.
11 Surprising Fruits That Start With U: 2025 Edition!
Ingredients
- Ugli
- Ugni
- Umari
- Umbu
- Umbra
- Ume
- Usakhelauri grape
- Uva Rara grape
- Uva Tosca grape
- Uvalino grape
- Uvilla
Which common fruits that start with U did you know before? Share your favorite U fruits in the comments!
To discover more items that deserve a spotlight in your collection of culinary knowledge, check out my list of foods that start with T.
If you’re a veggie lover or just want to eat more greens, my T vegetable guide is also a must-read. It contains some very surprising veggies!
Go here to find out more about fruits that start with T.
The post Complete List of Fruits that Start with the Letter U (#1 is so ugly!) appeared first on Hurry The Food Up.
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