Investigation of Erzincan regional cuisine in the scope of vegetarian cuisine

With the increasing interest in gastronomic tourism, local dishes have started to be demanded more and more by tourists. In line with the changing demands of tourists, the promotion of local products and the increase in production areas have become inevitable. Today, in many cities, by offering the culinary cultures of their own regions to the needs of the tourists, it provides both the recognition of their destinations and the marketing of their products. In this study, the regional cuisine of the Erzincan province destination, the local dishes that can be used in the vegetarian cuisine culture were examined and it was aimed to contribute to the marketing, recognition and development of tourism by highlighting the vegetarian dishes in the Erzincan cuisine. In the study, among the qualitative research approaches, written and document analysis methods were selected, and text-based documents were examined. In addition, informa- tion about recipes and preparations is given along with photographs. It has been observed that many of the local dishes of Erzincan are suitable for vegetarian nutrition. However, it can be said that there are very few restaurants serving local food in the province of Erzincan, there is no production for tourists, and almost no interest in vegetarian cuisine is among the shortcomings of the city.