History and culture of vegetarianism and veganism in Taiwan
Vegetarian buffet restaurant in Taiwan
Vegetarianism and veganism in Taiwan refer to dietary practices that avoid meat or all animal products and form a notable part of Taiwanese food culture. Taiwan is widely recognized for its high proportion of vegetarians, extensive availability of vegetarian food, and the integration of plant-based diets into everyday life, religious practice, and commercial food services.
Vegetarian diets in Taiwan have historical roots in Buddhism and Taoism, while contemporary motivations include health concerns, environmental awareness, and animal welfare. Taiwanese vegetarian cuisine is often described as distinctive for its variety, accessibility, and use of imitation meat products.
Terminology
In Taiwanese Mandarin, the term 素食 (sùshí) is commonly used to refer to vegetarian food and vegetarianism. The term is an abbreviation of 素食主義 (vegetarianism) and does not carry the Japanese connotation of "simple" or "plain" food. Vegan diets are sometimes referred to as 全植物素 (fully plant based), although everyday usage often does not sharply distinguish between vegetarian and vegan categories.
Historical background
Vegetarianism has a long and well-documented history in Taiwan. According to research by Kaim Ang, an adjunct research fellow at the Institute of Taiwan History, Academia Sinica, Taiwan's vegetarian culture can be traced back to the Dutch colonial period (1624–1662), based on analyses of historical records. Long before vegetarianism emerged as a modern lifestyle trend, religious practices played a central role in establishing meatless diets on the island. Various forms of religious fasting, which encouraged adherents to prepare vegetarian food at home, were introduced to Taiwan through traditions associated with Luoism, a sect within Taiwanese folk religion. In later periods, Yiguandao—a millenarian religious movement that promotes vegetarianism—expanded rapidly in Taiwan, further reinforcing the prevalence of meat-free diets. In contemporary Taiwan, a significant portion of the population continues to abstain from meat primarily for religious reasons.[1]
The sustained demand for vegetarian food has contributed to the development of distinctive regional vegetarian dishes across Taiwan. Local adaptations of well-known foods include vegetarian versions of Se-lóo-bah in Yilan, known as xilugeng, and regional variations of noodle soups made with braised vegetarian proteins, such as tianxiang mian (天香麵) in Taoyuan and shuxiang mian (書香麵) in Hsinchu County. Observers of Taiwanese food culture have noted that vegetarianism in Taiwan is characterized by considerable regional diversity, reflecting local culinary traditions and religious influences.[2]
Religious origins
Vegetarianism in Taiwan developed primarily through the influence of Buddhism, particularly Mahayana Buddhism, which emphasizes compassion toward all sentient beings and encourages abstention from killing animals. As a result, many Buddhist practitioners adopt vegetarian diets as an expression of ethical conduct and spiritual cultivation. Within Buddhist monastic communities, dietary regulations traditionally prohibit the consumption of meat and animal fats, as well as a group of aromatic plants collectively known as the five pungent spices (五葷), which typically include garlic, onions, leeks, chives, and asafoetida. These plants are believed to stimulate the senses and hinder meditative practice.[3]
Beyond monastic settings, Buddhist vegetarianism has had a lasting influence on lay religious life in Taiwan. Devotees may observe vegetarian diets permanently or on specific religious days, such as the first and fifteenth days of the lunar month, temple festival days, or during periods of ritual fasting. Over time, these practices became embedded in everyday food culture, contributing to the widespread availability of vegetarian meals in temple precincts, markets, and ordinary eateries.[4]
Taoist traditions also played a role in shaping vegetarian practices in Taiwan. In particular, the Quanzhen School of Taoism promotes abstention from meat and alcohol as part of its emphasis on asceticism, internal cultivation, and moral discipline. Taoist ritual fasting 齋 (jhāi) often involves temporary adherence to vegetarian diets, reinforcing the association between vegetarianism, bodily purity, and spiritual efficacy.[5]
The combined influence of Buddhism, Taoism, and related folk religious practices gave rise to what is commonly described as Taiwanese Buddhist vegetarian cuisine. This culinary tradition emphasizes plant-based ingredients, soy products, gluten-based meat substitutes, mushrooms, and seasonal vegetables, prepared in ways that replicate familiar textures and flavors while adhering to religious dietary restrictions. Over time, these dishes moved beyond strictly religious contexts and became an established component of Taiwan's broader food culture.
Modern development
During the 20th century, vegetarianism in Taiwan expanded beyond strictly religious contexts. Economic development, urbanization, and public health campaigns contributed to the normalization of vegetarian meals as part of daily life. By the late 20th and early 21st centuries, vegetarian diets were increasingly adopted for secular reasons such as perceived health benefits and ethical considerations regarding animals.
National vegan certification label
In August 2025, Taiwan announced plans to introduce an official national vegan certification label. The policy is scheduled to be finalized in February 2026, with full implementation beginning on January 1, 2028. The announcement was made by the Taiwan Food and Drug Administration (TFDA) during a stakeholder consultation meeting. The certification will be added as a sixth category under Taiwan's existing vegetarian food labeling system, provisionally named "All Plant-Based" (全植物素; VEGAN).[6]
According to the TFDA, the label aims to reduce misleading labeling, align domestic standards with international definitions of veganism, and improve the global competitiveness of Taiwan-made vegan products. The certification will be voluntary, allowing food producers to apply if their products meet the required criteria. Stakeholder and public feedback were invited during the drafting process. The initiative has been described as part of a broader move toward plant-based food policy in Taiwan, following discussions on the development of a national plant-based diet framework earlier in 2025.[7]
Dietary characteristics
In Taiwan, eating vegetarian food on specific lunar calendar days—particularly the first and fifteenth days of the month (初一、十五), as well as the second and sixteenth days (初二、十六)—is a widespread custom that combines elements of Buddhism, Taoism, and Taiwanese folk religion. The practice is commonly understood as a means of purifying the body and mind, accumulating merit, and praying for personal well-being, smooth affairs, and prosperity.[8]
The first and fifteenth days are traditionally associated with the lunar cycle and beliefs concerning spiritual openness, while the second and sixteenth days are often linked to the worship of the Earth God土地公, with adherents offering thanks and seeking continued protection. On these occasions, participants typically consume vegetarian meals—often lacto-ovo vegetarian or vegetarian diets excluding the five pungent spies—as a sign of respect toward deities and as a form of moral self-cultivation. Common taboos during these observances include refraining from killing animals and avoiding the consumption of pungent spices such as garlic, onions, and chives.[9]
Generally speaking, Taiwanese vegetarian cuisine typically excludes meat, fish, and seafood, and in many cases also excludes eggs, dairy products, and animal-derived oils. Broths are commonly made from ingredients such as kombu, shiitake mushrooms, and soy-based seasonings.
A defining feature of Taiwanese vegetarian food is the extensive use of imitation meat products. These include items known as "vegetarian chicken", "vegetarian pork", or "vegetarian fish", produced from ingredients such as tofu, dried tofu (豆乾), wheat gluten (麵筋), yuba, and konjac. These products aim to replicate the texture and appearance of animal-based foods and have historical roots in traditional Taiwanese vegetarian cuisine. Taiwanese vegetarian cooking has also incorporated influences from local Taiwanese, Hakka, and Japanese cuisines, resulting in adaptations such as vegan pastries, plant-based versions of sashimi-style dishes, and locally seasoned imitation seafood.[10]
Availability and everyday consumption
Vegetarian food is widely available throughout Taiwan, from high-end restaurants to street food stalls. In 2012, it is estimated by the Taiwan Vegetarian Association that the country has approximately 6,000 vegetarian restaurants, with almost half of those concentrated in the northern Taiwan.[11] Many vegetarian establishments display a Buddhist Swastika symbol (卍) on their signage to indicate meat-free offerings.
A common and distinctive feature is the vegetarian 自助餐 (Taiwanese-style buffet self-service cafeteria), which offers a wide selection of prepared dishes charged by weight or portion. These establishments are found across urban and rural areas and are frequented by both vegetarians and non-vegetarians. Complimentary vegetarian soups, such as herbal soups like Sishen soup, are often provided.[12]
Vegetarian options are also routinely available in institutional settings. Taiwan Railway and Taiwan High Speed Rail offer vegetarian boxed meals, and Taiwanese airlines and travel agencies commonly accommodate vegetarian and vegan meal requests.
Demographics
While precise definitions and methodologies vary, surveys and market studies have frequently cited Taiwan as having one of the highest proportions of vegetarians worldwide.[13] According to WorldAtlas, Taiwan has the world's third highest rate of vegetarianism after India and Israel, with 13% (approximately 3 million) of its population following a vegetarian diet in 2018, a figure often attributed to the influence of religious practices and the accessibility of vegetarian food.[14]
Taiwanese vegetarian cuisine has received international attention through travel guides, food journalism, and tourism promotion.[15] Many international travel publications frequently note Taiwan as a vegetarian-friendly destination due to the abundance, affordability, and variety of plant-based food options.[16]
Gallery
Buddhist Swastika symbol (卍) on restaurant signage to indicate meat-free offerings
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