Vegetarian dishes of Indonesia

thumb|right|Tempeh being sold in a traditional market in Indonesia

Gado-gado (Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), served with a peanut sauce dressing.

Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.

deep fried banana or plantain

Pecel (, Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce, usually eaten with steamed rice, lontong or ketupat.

Acar () is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.

Klepon, also known as Onde-onde or Buah Melaka, is a traditional Southeast Asian confection made from glutinous rice flour filled with palm sugar and coated in grated coconut. Typically green in colour due to the use of pandan or suji leaf extract, the dough balls are boiled until the centre melts, producing a burst of sweetness when eaten. The confection is widely consumed in Indonesia, Malaysia, Brunei and Singapore, where it is commonly sold in traditional markets and classified as kue or kuih, terms for local confections often prepared for ceremonial or festive occasions. In Thailand, a si

Nagasari is a traditional Indonesian steamed cake, originating from Javanese cuisine, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves.

Indonesian vegetarian dish

Indonesian traditional dish originating from East Indonesian region

', , or ' is a traditional Bali–Java snack, similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Most traditional tastes sweet, as these pancake-like desserts are usually eaten with , a golden-brown coconut sugar syrup in the Sundanese culinary tradition.

thumb|right|200px|Urap (bottom right) as part of a nasi kuning dish. Urap, oerap, krawu, urab or in its plural form urap-urap is a salad dish of steamed or boiled vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. Urap can be consumed on its own as a salad for vegetarian meals or as a side dish. Urap is usually found as a prerequisite side dish of Javanese tumpeng, a cone-shaped rice mound surrounded with assorted dishes, as well as part of a nasi kuning dish. In Balinese cuisine, it is known as ur

Indonesian vegetable soup

Indonesian fried tofu dish

plant based food from Lombok

Emping () is a type of Indonesian chip, a bite-size snack kripik cracker, made of melinjo or belinjo (Gnetum gnemon) nuts (which are seeds). Emping crackers have a slightly bitter taste. Emping snacks are available in markets either plain (original), salty, spicy, or sweet, depending on whether salt or caramelized sugar is added.

thumb|right|260px|Asinan peddlar frequenting residential area in Jakarta, Indonesia Asinan is a pickled (either brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. Asin, Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water. Asinan is similar to rujak, which is usually served fresh, while asinan is preserved vegetables or fruits. Of the many types and variations of asinan in Indonesia, the most popular are asinan Betawi and asinan Bogor. Asinan can be found in restaurants and warung, and from travelling street v

Oncom (IPA: ) is a fermented food which is one of the traditional staples of the Sundanese cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. The food is closely related to tempeh; both are fermented using mold.

Indonesian fried tofu

Indonesian vegetable soup originating from Java island

Indonesian traditional cake

thumb|Gethuk lindri or sweet cassava snack from Java. The shape is different from other types of gethuk. Gethuk is an Indonesian-Javanese dish made from cassava. The cassava is peeled, boiled and mashed. Then it is mixed with grated coconut, sugar and small amounts of salt. Sugar can also be replaced with palm sugar to give it brownish color and more distinctive taste.

Asian vegetable dish

Indonesian savoury vegetarian dish

Southeast Asian fried tofu

Docang, a traditional Cirebon food commonly served for breakfast.|thumb|250px|right Docang or Doclang is a traditional food from Cirebon, a port town in West Java, Indonesia. It is made of sliced of rice cake, cassava leaves, sprouts, and krupuk, served in thick vegetable sauce called dage, which is made of mashed tempeh mixed with grated coconut. This food has a distinctive savoury flavor and usually served warm for breakfast and it is sold in relatively affordable price. Today, authentic docang is rarely found even in Cirebon.

Karedok (Aksara Sunda: ) is a raw vegetable salad in peanut sauce from Sundanese region, West Java, Indonesia. It is one of the Sundanese signature dish. It traditionally includes longbeans, cucumbers, bean sprouts, cabbage, legumes, lemon basil, chayotes and small green eggplant, covered in peanut sauce dressing, but there are now many variations. It is very similar to gado-gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, lemon basil and eggplant. Karedok is also known as lotek atah (raw lotek or raw gado-gado) for its fresh and raw v

Kripik or keripik are Indonesian chips or crisps, bite-size snack crackers that can be savoury or sweet. They are made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil. They can be lightly seasoned with salt, or spiced with chili powder and sugar.

Burasa () (also burasa, burasak or buras''') is an Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. It is similar to lontong, but with a richer flavour acquired from the coconut milk. It is a delicacy of the Bugis and Makassar people of South Sulawesi. It is also a dish associated with the Bugis diaspora, notably in the Malaysian states of Johor, Selangor, Sabah, and Sarawak where there are large established communities. It is often consumed as a staple to replace steamed rice or ketupat, and a popular accompaniment to a rich dish of chicken braised with ga

Kuluban is a traditional salad of Central Java. Kuluban can be consumed on its own as a salad for vegetarian meals or as a side dish. Kuluban is one of ancient Javanese cuisine, as it was mentioned in inscription dated from Medang Mataram era circa 9th century CE.

Indonesian snack

Lalab (Sundanese: , lalab) or lalap/lalapan (Indonesian) is a Sundanese raw vegetable salad served with sambal terasi. It is a popular Sundanese vegetable dish that originated in West Java and Banten, Indonesia.

Indonesian sweet snack made of slices of banana with melted chocolate

Cenil, sometimes also called as cendil or cetil is a traditional snack made from tapioca dough and sugar, usually added with food colouring, and shaped into small balls or cubes, coated and consumed with grated coconut.

Traditional Malaysia salad originating from Malay Penisula

Timphan or jeumphan is a steamed banana dumpling, a traditional kue specialty of Aceh, Indonesia usually served during Eid or other special occasions. Ingredients to make timphan consists of glutinous rice flour, ground banana and coconut milk. All of this materials are then mixed and stirred until a thick as a dough. The banana-rice flour dough is spread lengthwise and then it filled with sweetened serikaya or grated coconut mixed with sugar. Then the dough is wrapped in banana leaves and steamed for an hour.

Wingko, wiwingka, Masirat or bibika, which is sometimes called wingko babat, wiwingka or bibika (rev. De voeding in Nederlands-Indië 1904), is a traditional Indonesian pancake-like snack made from coconuts. This kue is usually associated with Javanese cuisine.