Can vegans find good options day-to-day in Morocco?

I reassure vegan clients constantly: Morocco is one of the easier places to eat plant-based, because so much of the everyday diet is naturally vegetable-forward. Vegetable tagines, couscous with seven vegetables, lentil soup (the famous harira can be made vegan), loubia (white bean stew), zaalouk (smoky aubergine), taktouka (pepper-tomato salad), olives, bread, and the endless fresh fruit — you can build wonderful days of eating without trying very hard.

The catch is the hidden animal products, and you do need to stay alert. Harira soup is often made with a meat or chicken stock; couscous can be steamed over a meat broth; tagines may have a knob of smen (fermented butter) stirred in; and bread or pastries can contain butter, eggs or honey. Honey in particular sits on a lot of breakfast tables and inside many sweets, so if you avoid it, say so. My standard phrase to teach clients is "bla lham, bla zebda, bla bid" — no meat, no butter, no eggs.

Day to day, my strategy is simple. Lean on the vegetable sides and salads, which are abundant; order vegetable couscous or tagine and confirm it’s cooked without meat stock; and make breakfast easy with bread, olive oil, amlou (almond-argan paste, naturally vegan), avocado, and fruit. Street food like fava-bean bissara soup, roasted chestnuts, and corn is often accidentally vegan. Juice carts and the fruit stalls will keep you happy and healthy throughout.

The encouraging news is that the scene has matured fast. Marrakech, Essaouira and Fes now have dedicated vegan and vegetarian restaurants — Earth Café and similar spots in Marrakech were pioneers — and many riads will happily prepare a vegan tagine if you tell them when you book. I always note dietary needs in advance with the riads and restaurants on a client’s itinerary, which removes almost all the day-to-day friction. Travel with a written card in French and Arabic and you’ll be very well fed.