Self-catering becomes essential

US FDA labelling applies — Cost-U-Less and Plaza Extra stock mainland products. St. Thomas has the strongest dining concentration, but island-wide options thin quickly outside tourist strips.

US military presence means familiar American chains and products — Pay-Less Supermarkets stock mainland vegan brands. Chamorro cuisine relies heavily on coconut milk, making many traditional dishes adaptable.

Distinct from mainland Japan — Okinawan cuisine uses less dashi but more pork (rafute, soki). Look for "shojin ryori" Buddhist restaurants, or stick to the American-influenced resort strips around Naha.

Korea's honeymoon island has better tourist infrastructure than the mainland — look for "chaesik" (채식) for vegetarian. Black pork is the local specialty, so confirm dishes don't include pork stock or lard.

Orthodox fasting ("de post") creates seasonal vegan options — but "de post" permits shellfish and honey. Mega Image and Carrefour supermarkets stock EU imports. Bucharest has a small but growing dedicated scene.

Orthodox fasting food ("postno") is widely available but permits honey and shellfish — not reliably vegan. Fantastico and Kaufland supermarkets stock EU imports. Sofia's Vitosha Boulevard area has the strongest options.

Istanbul ranks among Europe's fastest-improving vegan cities — but traditional Turkish cuisine hides butter (tereyağı) in rice, vegetables, and bread. Ask "Vegan mi?" or "Hayvansal ürün var mı?" (Does it contain animal products?).

Buddhist vegetarian restaurants (素食 "sùshí") exist in every major city — look for the 卍 swastika symbol. Hidden pork lard and chicken stock are pervasive in regional cuisines. Say "wǒ chī sù" (我吃素 — I eat vegetarian).

Casino resorts cater well to dietary requirements, and Buddhist vegetarian restaurants serve the local Chinese population. Look for "素" (vegetarian) signs. Portuguese-influenced dishes often hide butter and chorizo.

Conad and Spar supermarkets stock Italian and Greek imports with EU-standard labelling. Tirana's Blloku district has the strongest scene. Traditional cuisine is meat-heavy but olive oil is the default cooking fat.

Tempeh originated here and is available everywhere — but "vegetarian" (vegetaris) often includes egg, and fish-based kecap (soy sauce) and terasi (shrimp paste) hide in most dishes. Say "tanpa telur, tanpa ikan" (no egg, no fish).

US dollar economy means American imports are widely available. El Rey and Super 99 supermarkets stock familiar brands. Panama City's Casco Viejo has the strongest dining scene — outside the capital, options thin rapidly.

Seoul has over 400 vegan-friendly listings on HappyCow — but traditional dishes hide anchovy stock (myeolchi) and fish sauce (jeotgal) in almost everything including kimchi. Say "chaesik-juuija" (채식주의자 — I'm vegetarian).

Indian heritage means vegetarian concepts are understood — but "pur végétarien" may include ghee. Resorts accommodate dietary requests well. Super U and Winner's supermarkets stock French imports with EU labelling.

All-inclusive resorts handle vegan requests if notified in advance — use "vegano estricto" to be clear. Jumbo and Nacional supermarkets in Santo Domingo stock decent ranges. Punta Cana is heavily resort-dependent.

Wealthy territory with excellent imports — Fosters and Hurley's stock US and UK products with familiar labelling. Grand Cayman's Seven Mile Beach strip has the strongest dining options.

Mezze culture makes accidentally vegan dishes common — hummus, falafel, moutabal, and ful medames are staples. But yogurt (laban) appears unexpectedly in many dishes. Ask "bidun laban, bidun lahem" (without yogurt, without meat).

Beirut has one of the Middle East's strongest vegan scenes — mezze culture means hummus, falafel, tabbouleh, and moutabal are standard. But check for yogurt in cold dishes and butter in pastries. Say "bidun lahem, bidun halib".

Coconut milk is the traditional cooking base, making many curries naturally vegan — but Maldive fish (dried tuna) hides in most "vegetarian" dishes. Ask for "mas nathi" (without fish) even when ordering vegetables.

Dal-bhat (lentils and rice) is the national dish and naturally vegan when prepared without ghee — ask "ghiu chaina" (without ghee). Tourist trail lodges on the Annapurna and Everest circuits accommodate vegans well.

Lima ranks among South America's best food cities and has a growing vegan scene in Miraflores and Barranco. Cusco's tourist infrastructure helps. Ask "sin carne, sin lácteos, sin huevo" — and watch for ají sauces that may contain cheese.

Bogotá and Medellín are improving rapidly — look for "menu ejecutivo" restaurants where you can see the food before ordering. Éxito and Carulla supermarkets stock decent ranges. "Vegano" is increasingly understood in major cities.

Orthodox Christian fasting ("tsom") creates 200+ vegan days per year — injera with vegetable stews is naturally vegan during fasting periods. Ask for "yetsom beyaynetu" (fasting platter). One of the world's best destinations for accidentally vegan food.

Quito's La Floresta district has the strongest scene. Supermaxi and Megamaxi stock decent ranges. Galápagos requires advance planning — notify your cruise or hotel well ahead. Say "sin carne, sin lácteos" and watch for manteca (lard).

Ital food from Rastafarian tradition is naturally plant-based and salt-free — look for "Ital is Vital" signs. Kingston and Negril have the strongest scenes. Outside Ital spots, jerk seasoning is vegan but sides often contain butter.

Largest Indian diaspora in the Caribbean means "doubles" (bara with channa) are a vegan street food staple. Roti skins are usually vegan — but check fillings for ghee. Say "no dairy, no meat" rather than "vegan" for clarity.

English-speaking makes communication easier. Rice and beans (cooked in coconut milk) are often naturally vegan — but check for chicken stock. Brodies and Save-U supermarkets stock basics. San Ignacio and Placencia have the best options.

Tagines look vegetable-heavy but almost always contain butter (smen) or meat stock — ask "bla zebda, bla lahem" (without butter, without meat). Carrefour and Marjane stock European imports. Marrakech's tourist restaurants understand "vegan" better than traditional riads.

Harissa is naturally vegan and appears everywhere — but couscous is traditionally steamed over meat broth and finished with butter. Coastal resorts accommodate requests better than the interior. Carrefour and Monoprix stock French imports.

Dal (lentils) and roti are staples but ghee contamination is pervasive — even "vegetarian" hotels cook with ghee by default. Say "bina ghee, bina gosht" (without ghee, without meat). Imtiaz and Metro Cash & Carry stock basics in major cities.