List of All Foods That Start with V

Are you struggling to name foods that start with ‘V’? Well, you’ve come to the right place. Our favorites from these ‘V’ foods are vanilla ice-cream, veal, and Victoria plums. How many of these have you tried?

Table of Contents

Vanilla Essence

Where would all our favorite desserts be without Vanilla essence? Whether it is a cake, pudding, custard, or ice-cream, Vanilla is easily one of the simplest and most versatile flavors. The most common form of Vanilla used is Vanilla extract. Although the main ingredient in Vanilla essence is vanillin, it also includes a hundred other flavor compounds that are responsible for its rich, complex flavor.

Vegetable Curry

Curry is a rich and hearty dish that is a part of Indian cuisine. It consists of a sauce seasoned with spices such as cumin, turmeric, ginger, and garlic. Although meat curries also exist, vegetable curries are much more popular in India. Curries usually include meat, vegetables, spices, coconut milk, and curry leaves.

You have many options when it comes to the vegetables included. Vegetable curries generally include potatoes, peas, cauliflower, as well as carrots. In India, curry is served alongside flatbread called roti or white rice.

Vegetable Soup

What is more comforting than a bowl of warm soup that is full of wholesome vegetables? In general, all soups contain some vegetables along with meat but vegetable soup is a purely vegetarian recipe. You can use many different vegetables such as carrots, mushrooms, peas, broccoli, pumpkin, and sweet potatoes. Serve warm alongside some toasted bread and you have a delicious, fulfilling meal.


Vermicelli noodles are a pasta variety that is similar to spaghetti but thinner. The term Vermicelli also refers to thin noodles eaten in various parts of Asia. There are many ways to prepare Vermicelli, including sweet and savory dishes. These noodles are prepared in a variety of ways in Indian, Mexican, Italian, and Chinese cuisine.

Savory vermicelli dishes include the Indian upma, where vermicelli noodles are fried with vegetables and spices. There are sweet preparations as well where the noodles are browned in butter and seasoned with sugar and cardamom.

Valencia Orange

Valencia oranges are known for their juice which is both tart and sweet. They are medium to large in size with a thick deep orange rind that is easy to peel. Valencia oranges are one of the most popular commercial variety of oranges, sometimes called summer oranges. This orange only has a few seeds which makes it an ideal choice for juicing. The sweetness of Valencia oranges develops even after harvest.


Unlike beef which comes from older cattle, veal is the meat of calves. Veal has a much more delicate flavor with less marbling. It is either light or dark pink in color compared to beef which is red.

Veal is tender with a complex and intense flavor that shines in many recipes. It is also healthier than beef since it contains less fat and sodium. The velvety texture of veal makes it a great substitute for beef in recipes that require more finesse.

Vanilla Ice-cream

Vanilla ice-cream is a classic flavor of ice-cream that many enjoy. Known for its subtle sweet and smoky taste, it is very versatile since it complements many other flavors.

Fun fact: the French were the first to use vanilla in ice-cream. When Thomas Jefferson discovered the flavor on a trip to France, he brought the recipe to the United States. To this day, French vanilla ice-cream is differentiated from regular vanilla ice-cream.


Venison can refer to meat of any large game animal, including elk, buffalo, moose, caribou, and antelope but it is the common term for deer meat. Deer is butchered in a manner similar to beef, with steak and roast cuts. Venison is a lean meat with a deep nutty flavor that does well with wine-based sauces. Although since it is low on fat, the best way to prepare Venison is by slow cooking.

Vegetable Oil

Vegetable oil refers to the oil extracted from the seeds and other parts of fruit. The most popular form of vegetable oil is canola and olive oil, which are widely used in cooking around the world.

However, there are many other types of vegetable oil such as soybean, rapeseed, sunflower, and peanut etc. The oils add flavor, texture and calories to make a complete meal. Additionally, vegetable oils are a great source of Omega-6 Fatty Acids.

Velvet Beans

Velvet beans (Mucuna pruriens), also known as monkey tamarind, Bengal velvet bean, Mauritius velvet bean, Yokohama velvet bean, cowitch, lacuna bean, and Lyon bean, is a tropical legume native to Africa. It is high in protein and fiber, often used in cooking in Java, Indonesia.

The beans can also be fermented to make Tempeh, a traditional Javanese soybean cake. The beans also play a role in traditional medicine as a treatment for snakebites and Parkinson’s disease.

Victoria Plums

The Victoria Plum is a variety of English plums. They grow on a small but hardy tree that is resistant to diseases. Their hardiness and heavy fruit production makes them a popular variety.

The Victoria plum has a mottled red skin with yellow flesh which is rough. When ripe, the flesh is sweet and tasty with a semi-clinging stone. These plums ripen mid-to-late September and make a sweet, juicy treat.

Vienna Sausages

Vienna sausage, also known as Frankfurter, is a thin parboiled type of sausage. The meats traditionally used for this sausage are beef or pork and it is encased in sheep’s intestine. It also undergoes a low temperature smoking for a deep smoky flavor. Vienna sausages vary in size, ingredients, and taste by region. Some varieties use chicken and turkey, as well as spices like nutmeg, garlic powder, onion powder, and red pepper.


Nothing completes a salad like a delicious vinaigrette dressing. You can make a simple Vinaigrette with olive oil, lemon juice, and vinegar, but herbs add more flavor. If you don’t like the idea of Vinaigrette in a salad, it also does well as a marinade. Marinate your favorite fish in a Vinaigrette and you’re good to go!

In the United States, they add many ingredients to their Vinaigrette such as raspberries, lemon, truffles, garlic, and cheese.


Ralf Liebhold /

Vermouth is an aromatized and fortified wine, first produced in mid-to-late 18th century in Turin, Italy. A variety of herbs, botanicals, and spices add the flavor to this wine. There are many varieties of Vermouth, generally on the basis of flavor, but the two most popular ones are red and white/dry.

Carpano Classico is the classic red vermouth (from Italy) with rich, dark flavors like cocoa, spice, and herbs. While Dolin Blanc is the white vermouth (from France) which has a floral and fruity flavor profile.


Vinegar is a mild acid that has a variety of flavors and many culinary uses. The ancient Babylonians made vinegar with dates, figs, and beer. However, commercial production for Vinegar started somewhere around the late Middle Ages.

Vinegar is now one of the most widely produced acidic liquids in the world. The main varieties of Vinegar include white vinegar, Apple Cider vinegar, Balsamic vinegar, and malt vinegar. However, there are other varieties in many cuisines.


Vodka is a clear, distilled alcoholic beverage that contains 40-50% alcohol. The most common preparation for Vodka is through the fermentation of grains and potatoes. It is of Russian and Polish origin but now made all over the world.

Vodka consumption is the highest in Russia and Eastern Europe, followed closely by the United States. It is common in cocktails and mixed drinks but most people prefer consuming it as shots. Vodka is a bar staple across the world.

Valerian Root Tea

Valerian was a popular medicinal herb in ancient Greece and Rome. The root of the Valerian plant is used to make tea or turned into capsules. Medicinal uses of the Valerian plant include treating insomnia and anxiety. Many people report improved sleep quality and relief from restlessness with this herb.

Victoria Sponge Cake

Victoria Sponge cakes are synonymous with regality. A delicacy once enjoyed by the late Queen Victoria herself, it was considered a luxury sponge cake for its addition of butter. The Victorian sponge offers more stability than the conventional sponge and holds well in layer cakes. They pair well with tea because of their buttery yet light and airy texture.


Vichyssoise is a thick soup served cold that is of French origin. The ingredients consist of boiled and puréed leeks, cream, chicken stock, potatoes, and onions. This soup has a smooth, creamy texture that makes it highly palatable. The flavor is rich and savory since the ingredients undergo slow-cooking which enhances their natural flavors.

Recipes similar to Vichyssoise have been a part of French cuisine since the 19th century. However, the modern Vichyssoise is a reinvention of classic recipes by French chef Louis Diat. When he introduced it on the menu at the Ritz-Carlton in New York City during 1917, it became the most popular item in a short amount of time.


Vindaloo is a spicy Indian curry dish inspired by Portuguese dish called carne de vinha d’alhos. The curry may consist of pork, chicken, fish, mutton, beef, or prawns with a variety of spices. It is a staple dish on the menu of many Indian restaurants. The curry is on the spicier side with notes of vinegar and lemon.

The preparation of the Vindaloo involves marinating the meat first and then cooking it in the sauce. Indian Vindaloo also consists of cubed potatoes which help in cutting down the spiciness.

Vorí Vorí

Vori Vori is a traditional dish from Paraguay which is a thick soup that consists of balls made with cornmeal and cheese. Traditionally a winter dish, people also eat it occasionally during the summer. It is a hearty, delicious meal that keeps you warm during the wintertime.

The name “Vori vori” actually refers to the cheese balls inside the soup. There are many recipes for this dish such as the Vorí vorí caldo, Vorí vorí de Pollo, Vorí vorí de Gallina, and Vorí vorí Blanco. This dish is very common in Paraguay and Northern Argentina, commonly served at banquets, ceremonies, and family dinners.


Vla, better known as Dutch custard, is a traditional dessert cream that first appeared in the Netherlands in the 1950s. It is very popular in Belgium and the Netherlands, specially loved by the Dutch and one of the best-selling desserts in Netherlands for the past 50 years.

Vla consists of eggs, milk, sugar, and flavorings such as vanilla or chocolate. The texture is halfway between a custard and pudding. You can enjoy Vla on its own or with some whipped cream. Traditional Vla uses vanilla but there are many variants such as banana, raspberry, caramel, and orange. However, the most popular flavors of Vla are vanilla and chocolate.

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