Morocco is often associated with lamb and chicken, but vegetarian and vegan travellers can eat very well here. Vegetables, legumes, grains and fruit are central to the cuisine.
This guide explains which dishes to look for, how to ask clearly, and how to plan meals in restaurants, riads and desert camps.
Many Moroccan dishes are vegetable-based: zaalouk (aubergine salad), taktouka (pepper and tomato), lentil soup, chickpea dishes and a wide range of cooked and raw salads.
These are often served as starters and can easily make a full meal.
Vegetable tagine and vegetable couscous are available almost everywhere. Ask for them without meat, and check whether the broth or sauce is prepared with meat stock.
Vegan travellers should ask about butter, eggs, honey and dairy in pastries and breads. Plain bread, olives, fresh salads, legumes and fruit are reliable options.
Telling your riad or camp in advance makes a big difference to the quality of your meals.
Fresh fruit, nuts, dates, olives and juices are available in every market. Choose busy stalls and ask what is in a dish before ordering.
Read our souks guide to enjoy the markets with confidence.
In larger cities there are more vegetarian-friendly restaurants, while in remote areas it is best to arrange meals ahead. Your private guide can brief restaurants and camps for you.
See our itinerary guide and things to do guide for ideas.
Yes, especially in cities, where vegetable tagines, couscous and salads are widely available.
Yes, with some planning; ask about butter, eggs, honey and meat stock.
Ask for no meat and no meat stock, and confirm how the dish is prepared.
Yes, if you tell the team in advance.
Fruit, nuts, dates, olives and bread are available everywhere.
We brief riads, restaurants and camps in advance so your dietary needs are looked after.
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