Veganism in Morocco is experiencing steady growth and increasing understanding. The country now offers more vegan options and has witnessed the emergence of numerous vegan restaurants. Media and press outlets have shown a growing interest in the vegan cause, contributing to greater awareness among the population regarding veganism and animal rights. Compelling arguments that resonate with Moroccans include the impact of animal farming on the climate crisis and other environmental issues, as well as health concerns associated with meat consumption. The success of Vegfest in Morocco has encouraged more individuals to embrace a plant-based lifestyle.
Moroccan cuisine offers a variety of dishes that can be easily veganized. Traditional favorites such as Tagine and Couscous can be made vegan by substituting meat with flavorful vegetables, tofu, or tempeh while keeping the aromatic spices and herbs intact. Amlou, a popular dip made from almonds, honey, and argan oil, can be veganized by replacing honey with agave syrup or a plant-based sweetener. The sweet and savory pastry known as Pastila can be transformed into a vegan delight by using a filling of vegetables, nuts, and spices. Maakouda, a potato fritter, is already naturally vegan. Additionally, Moroccan breakfast items like baghrir, stuffed mini batbout, and rghayef can be made vegan by replacing meat with options like TVP or seitan. Other veganizable dishes include Taktouka, zaalouk, harira, loubia, Moroccan lentils, bissara, ful with chermoula, mallow salad (bakkoula), and bastila (using a vegan recipe).
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