Vegan in Morocco? That’s brave, you might think. After all, this is the land of mechoui (whole roasted lamb), brochettes sizzling on smoky grills, and chicken pastilla wrapped in sugary pastry. But fear not, noble herbivore. Despite what your well-meaning carnivorous friends might tell you, Morocco isn’t all meat and mint tea. In fact, if you know where to look—and how to ask—you can have a deeply satisfying (and dare we say delicious) vegan adventure across the country.
Whether you’re planning a long weekend in Marrakech or an extended souk-to-surf road trip, here’s your ultimate guide to vegan food in Morocco: what to eat, how to ask for it, and why couscous isn’t always your friend.
Is Morocco Vegan-Friendly?
Is Morocco good for vegans? Yes, it is—if you’re willing to ask a few questions and make a few tweaks.
Let’s get the obvious out of the way. No, Morocco is not a vegan utopia. It’s not Berlin. But that doesn’t mean you’ll go hungry. In fact, thanks to the country’s deep love of fresh vegetables, pulses, olive oil and spices, traditional Moroccan cuisine is surprisingly accommodating to plant-based diets.
The Basics: What Can Vegans Eat in Morocco?
Tagines: More Than Just Meat
Ah yes, the famous tagine. Named after the conical clay pot it’s cooked in, tagines are Morocco’s slow-cooked soul food. While meat tagines steal the spotlight, vegetable tagine (tagine bil khodra) is a staple across the country.
Order it and you’ll typically get carrots, courgettes, potatoes, onions and tomatoes, gently stewed with saffron, cumin, paprika, and preserved lemon. Just double-check that it hasn’t been cooked with meat stock. A polite “Bla lham, afak” (“Without meat, please”) usually does the trick.
Couscous – Not Always Vegan
Couscous Friday is a Moroccan institution. Every Friday, families gather for a midday feast, and you’ll find couscous topped with seven vegetables (couscous bidaoui) in restaurants across the country. Sounds perfect, right?
Not quite. Couscous is often steamed over meat broth or topped with caramelised onions cooked in butter (smen). Your best bet? Ask if they can prepare it with just water or vegetable stock. Or, find a place that offers vegan Moroccan couscous—they do exist, especially in more tourist-savvy cities.
Harira – The Sneaky Soup
Harira is a traditional Moroccan soup, often eaten to break the fast during Ramadan. It’s tomato-based and full of lentils, chickpeas and vermicelli noodles. So far, so good. Except… it’s often made with lamb stock or even bits of meat.
Ask for harira bla lham and always double-check. If you’re lucky, you might find a vegan-friendly version in a café that caters to travellers.
Zaalouk, Taktouka and Other Glorious Dips
The real MVPs of Moroccan vegan food are the dips. These are the unsung heroes you didn’t know you needed. Typically served as starters or sides, they’re a veritable buffet of aubergine, tomato, peppers and garlic.
- Zaalouk – Smoky aubergine and tomato mash, seasoned with garlic, paprika and cumin.
- Taktouka – A fresh, zingy mix of green peppers and tomatoes.
- Bessara – A creamy fava bean soup (or dip), ideal for breakfast.
Pair these with Moroccan bread (usually vegan) and you’ve got yourself a small feast.
Where to Eat Vegan in Morocco
Marrakech: Vegan Mecca (Sort of)
Marrakech is the most cosmopolitan of Morocco’s cities, which means it’s also the easiest place to be vegan.
Look out for:
- Earth Café – The OG plant-based café in the medina.
- Ayaso Concept Store – Part café, part lifestyle boutique with organic, vegan options.
- La Famille – Mediterranean-style vegetarian haven in a peaceful garden courtyard.
You’ll also find plenty of vegan options in regular restaurants—just ask nicely, ideally in French or Arabic, and smile like your lunch depends on it.
Fez: Old School, But Not Impossible
Fez may be known for its historic medina and ancient madrasas, but veganism hasn’t quite caught up yet. That said, you’ll still eat well if you stick to the classics—veg tagine, lentil soups, salads and breads.
Tip: Many riads will happily prepare vegan food if you let them know in advance.
Essaouira: Surf, Sand and Smoothies
This chilled-out coastal town is a bit of a vegan oasis. The relaxed vibe means you’re more likely to find smoothies, hummus, falafel and even vegan-friendly cafés.
Try:
- Vagabond – A little vegan-friendly café with good coffee and smoothie bowls.
- Miyame – Mediterranean-inspired, with vegan options clearly marked.
Vegan Food on the Road: What to Pack and Prepare
Travelling through Morocco’s desert or mountains? Brilliant. Just don’t expect vegan quinoa salad at every roadside café.
Stock Up on Snacks
Some ideas:
- Dried fruit and nuts (everywhere, and often fresher than you’re used to)
- Moroccan olives – glorious, plentiful and vegan
- Fresh fruit – oranges, bananas and pomegranates galore
- Bread and jam – a classic breakfast fallback
Learn a Few Phrases
It helps a lot. Here are a few lifesavers:
- Ana nabatiyya (f.) / nabati (m.) – I am vegan.
- Bla lham – Without meat.
- Bla jebna / bla halib – Without cheese / without milk.
- Kayn chi khodra? – Is there any vegetable dish?
Is It Hard to Be Vegan in Morocco?
Let’s be real—it’s not seamless. There will be moments where your only option is bread and olives. Or when someone kindly offers you a meaty broth and you’ll have to awkwardly decline. But there’s also joy in discovery. In the roadside bowls of bessara with cumin and olive oil. In the generous hosts who go out of their way to make you a vegan tagine. In finding vegan almond milk in an unexpected supermarket in Casablanca.
And sometimes, in the simple triumph of successfully ordering a meal with no animal products… in Arabic.
The Art of the Plant-Based Pivot
Being vegan in Morocco requires a mix of flexibility, charm, and a good sense of humour. You’ll probably eat more bread than you’ve had in years, and you might come to love olives in a way you never expected. But you’ll also get a fresh, vibrant, spice-laden taste of the country that goes beyond the standard tourist fare.
So go forth, plant-based traveller. Your Moroccan adventure awaits—and it’s far tastier than you’d think.
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