Vegan Food in Morocco:
Your Complete Plant-Based Guide

Morocco's most beloved cooked salad. Smoky roasted eggplant mashed with tomatoes, garlic, cumin, paprika, and olive oil. Served warm or at room temperature as a side dish or with bread. Found in virtually every restaurant in the country.

A thick, earthy soup made from dried split fava beans, blended smooth and served with a generous pour of olive oil, cumin, and paprika. A staple Moroccan breakfast, especially in winter. Incredibly filling, high in protein, and always vegan.

Morocco's iconic tomato-based soup with lentils, chickpeas, fresh herbs, and a silky texture from hand-beaten flour. Traditionally made with lamb, but many restaurants offer a meat-free version. During Ramadan, it is everywhere. Ask for "harira bla l7em" (harira without meat).

Simple, warming, and universally vegan. Red or brown lentils cooked with tomatoes, onion, cumin, turmeric, and sometimes a squeeze of lemon. Available at nearly every Moroccan eatery and street stall. A deeply nourishing meal in a bowl.

A slow-cooked stew of seasonal vegetables in a conical clay pot. Common combinations include potato, carrot, zucchini, turnip, and olives with preserved lemon. Some versions feature prunes or apricots for sweetness. The sauce is flavored with saffron, ginger, and ras el hanout.

A flaky, square-shaped Moroccan flatbread, folded in layers and cooked on a griddle. Traditionally made with flour, semolina, oil, salt, and water. Many versions are naturally vegan, though some cooks use butter between the layers. Served at breakfast or as a snack.

Moroccan spongy semolina pancakes, covered in tiny holes that absorb toppings beautifully. The batter is simply semolina flour, regular flour, yeast, and water. Naturally vegan. Traditionally served with a butter-honey mixture, but you can request olive oil and amlou (argan butter) instead.

A smoky, spiced salad of roasted green peppers and tomatoes, seasoned with garlic, cumin, and paprika, finished with olive oil. Often served alongside zaalouk as part of the traditional salad spread at the start of a Moroccan meal. Always vegan.

A hearty white bean stew cooked in a rich tomato sauce with cumin, paprika, and olive oil. A Moroccan comfort food staple, high in protein and fiber. Found at street stalls and casual restaurants across the country.

Tender carrots cooked until soft, then dressed with a chermoula of garlic, cumin, paprika, vinegar, fresh cilantro, and olive oil. A ubiquitous side dish in Moroccan restaurants, always served at room temperature and always vegan.

Market-to-table experience starting with a guided souk tour to buy fresh produce. Offers a dedicated vegan class where you learn to make zaalouk, vegetable tagine, Moroccan salads, and harira without meat. Small groups of 6-10 people.

A social enterprise training disadvantaged women in culinary arts. Their cooking workshops teach traditional Moroccan recipes and can accommodate fully vegan requests. The experience supports a meaningful cause.

Cooking class in a beautifully restored palace in the Fes medina. The chef accommodates vegan requests and teaches traditional Fassi vegetable preparations, including pigeon-free pastilla alternatives and artisan bread-making.

Located in the Essaouira medina, this cooking school specializes in coastal Moroccan cuisine. Vegan classes focus on vegetable tagines, argan oil preparations, chermoula, and seasonal salads using the freshest local produce.