Eastern European food is often associated with meat, but travel along the Danube river, and the regions it weaves through at it’s most easterly point, and you might be surprised at the prevalence of plant-based cuisine.
“Romanian, Bulgarian, Serbian, by which travellers have associated a lot of meat, because the menus in the restaurants are different to the ones people cook at home,” says cookery writer Irina Gerogescu. Bar the odd treat or celebration, home kitchens in this region are much more likely to be enjoying vegetables.
