From the Land of Ice: Vegetarian Dishes to Keep You Warm

Skyr – A traditional Icelandic dairy product similar to yogurt, thick and high in protein, often served with berries or honey.

Rúgbrauð – A dense, slightly sweet rye bread, traditionally baked underground using geothermal heat from hot springs. It’s commonly served with butter or cheese.

Hafrakex – A traditional rye and barley bread that is dense and slightly sweet, commonly enjoyed with butter or cheese.

Flatkökur – Soft rye flatbread, typically enjoyed with butter, cheese, or hummus.

Vegetable Soups –Hearty soups made from locally sourced vegetables like mushrooms, barley, and oats are a staple in Icelandic cuisine. One example is Icelandic Vegetable and Oat Soup, which combines root vegetables like carrots, potatoes, and onions with oats for a filling meal. Another is Kjötsúpa, a traditional lamb soup often made vegetarian by replacing the lamb with extra vegetables and barley for a satisfying plant-based alternative.

Kleinur – Traditional Icelandic twisted doughnuts, lightly spiced and deep-fried, commonly found in bakeries and grocery stores.  

Snúður – Soft cinnamon rolls, often topped with chocolate or caramel glaze.

Vegetarian Burgers – Available in many Icelandic restaurants, these burgers are made from ingredients like barley, beans, or vegetables.

Porridge (Hafragrautur) – A creamy porridge made with barley, typically served for breakfast, sometimes topped with fruit or sugar.

 Wild Sorrel Pesto – A flavorful pesto made from wild sorrel, a plant that grows abundantly in Iceland. It is often served as a topping for salads, pasta, or spread on bread.