Edible fungi include some mushrooms and cultured microfungi which can be involved in fermentation of food ( yeasts and moulds) such as Aspergillus oryzae and Fusarium venenatum
Edible fungi (fresh, canned, dried or pickled). Vegetables (fresh, canned, frozen, pureed, dried or pickled) derived products such as vegetable sauces like chili sauce and vegetable oils. 
Cereals/ grains: barley, buckwheat, corn, fonio, hempseed, maize, millet, oats, quinoa, rice, rye, sorghum, triticale, wheat derived products such as flour ( dough, bread, baked goods, cornflakes, dumplings, granola, Muesli, pasta etc.). Vegetable soup and cheese sandwich, a meal which is suitable for vegetarians but not vegansįood regarded as suitable for all vegetarians (including vegans) typically includes: Eggs and dairy product analogues in vegan cuisine (such as aquafaba, plant cream or plant milk). Meat analogues, which mimic the taste, texture, and appearance of meat and are often used in recipes that traditionally contained meat. Textured vegetable protein (TVP), made from defatted soy flour, often included in chili and burger recipes in place of ground meat. Soy products, including tofu and tempeh, which are common additional protein sources. Cereals, grains, fungi especially edible mushrooms, seaweed, fruits, vegetables, legumes and nuts. There are a wide range of possible vegetarian foods, including some developed to particularly suit a vegetarian/vegan diet, either by filling the culinary niche where recipes would otherwise have meat, or by ensuring healthy intake of protein, B12 vitamin, and other nutrients. There are also partial vegetarians, such as pescetarians who eat fish but avoid other types of meat. The strictest form of vegetarianism is veganism, which excludes all animal products, including dairy, honey, and some refined sugars if filtered and whitened with bone char. Lacto vegetarianism includes dairy products but not eggs, and ovo vegetarianism encompasses eggs but not dairy products. Lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world) includes eggs and dairy products (such as milk and cheese without rennet). Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet). 
A variety of vegetarian food ingredients that are also vegan.
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