Vegan At Sea: Delicious Meatless Meals

Vegans Aboard! Mazza Plate with Hummus and Grape Leaves Jill Rachel Jacobs photos)
Vegans Aboard! Mazza Plate with Hummus and Grape Leaves Jill Rachel Jacobs photos)

A Culinary Vegan Retreat at Sea on a Regent Seven Seas Cruise

By Jill Rachel Jacobs

Falafel power bowl
Falafel power bowl

When one thinks of vegetarian cuisine, images of bland tofu, pasta, and kale may often come to mind.

But for those who want to include varied and creative plant-based dishes in their diet while cruising, life just got a little better.

Last month, Regent Seven Seas Cruises debuted an extensive array of plant-based cuisine on menus across its fleet, including over 200 gourmet plant-based items. And I was determined to try them all!

New England to Bermuda

Recently, I set sail on a New England/Canada/Bermuda cruise departing NYC, on a crisp, autumnal October night.

Sailing out of Manhattan
Sailing out of Manhattan

I had a plan: I was going to work on my novel-in-progress, rest, eat clean healthy food, rest, eat some more.

It seemed like a winning formula for a stressed-out, burnt-out Big Apple writer in search of solace, calm and healthy gourmet food.

I have to admit, I was a little skeptical about the luxury cruise line’s new plant-based menu.

As someone who favors vegetarian food, I am often underwhelmed when it comes to menu options while dining at non-vegetarian restaurants.

Vegetarian Hotels Around the World

Mushroom and Spinach Crepes
Mushroom and Spinach Crepes

But I was pleasantly surprised and impressed by the inspiring and creative plant-based menu options, beautifully presented, many dishes rivaled vegan fare of my favorite NYC restaurants.

Compass Rose Dining Room

Sitting in the beautifully appointed Compass Rose Dining Room, I felt transported back to Angelika’s Kitchen, a popular NYC vegetarian restaurant that recently closed after 40 years.

And I was reminded that plant-based eating can be interesting, colorful, innovative, flavorful and healthy.

The new plant-based dishes, developed by Regent’s culinary leadership team under the direction of Bernhard Klotz, Regent’s vice president of Food and Beverage, were created in partnership with world-renowned chef, culinary instructor, and author Christophe Berg, a 15-year vegan.

Red Bean Chilli Loaded Potato Skin & Vegetables
Red Bean Chilli Loaded Potato Skin & Vegetables

“For luxury travelers who are increasingly adding more plant-based cuisine to their meals, we’re offering even more imaginative selections of bold, flavorful appetizers, entrees and desserts with craveable tastes and mouth-watering presentations,” said Jason Montague, Regent Seven Seas Cruises president and chief executive officer.

Menu selections will highlight a range of my favorite cuisines including Italian, Greek, Middle Eastern, Thai, Mexican, to mention a few.

Vegans Aboard! Mazza Plate with Hummus and Grape Leaves (Photo by Jill Rachel Jacobs)
Basil Scented Fruit Minestrone with Lemon Sorbet

Sample menu during my 10-day cruise: 

Breakfast: Banana-Oatmeal Pancakes with Berries and Maple Syrup/Avocado Toast on Rustic Farmers Bread

LunchMazza Platter with Grape Leaves and Hummus/Falafel Power Bowl with Roasted Carrots, Cucumber, Cherry Tomatoes, Assorted Greens, Olives, Capers, Mint, Parsley, Lemon-Tahini dressing, Sweet Potato Fries

Dinner: Mushroom & Spinach Crepes with Béchamel and Tomato Sauce/Vegetable Tian Tomato & Bell Pepper Coulis

So I didn’t get much writing done on my retreat. But I rested, ate healthily and returned with a renewed sense of purpose and commitment to eating clean, plant-based food.

I can’t say that I’ve gotten much writing done since I’ve returned either.

I’ve been a little busy planning my next cruise.

Regent Seven Seas’ Plant-Based Vegan Menu


Chia Cashew Yogurt with Carrot-Hazelnut Granola, Mixed Berries and Tropical Fruits

Chickpea Pancake with Spinach, Cherry Tomatoes, Mushrooms and Harissa Sauce, Just Like Feta

Banana-Oatmeal Pancakes with Berries and Maple Syrup

Avocado Toast on Rustic Farmers Bread

Avocado Toast, Egg on Rustic Farmers Bread
Avocado Toast, Egg on Rustic Farmers Bread


Sweet Potato Soup with Miso & Ginger

Tomato Bisque with Dill

Roasted Almond and Vegetable Soup

Vietnamese Summer Rolls with Vegetables, Grapefruit, Coconut, Boston Lettuce, Rice Paper, Roasted Peanut Dip

Tajin Spiced Hummus & Avocado Wrap with Boston Lettuce, Carrots, Cherry Tomatoes, Cucumber, Fruit Skewer

Osaka Power Bowl with Soba Noodles, Eggplant, Tofu, Sweet Potatoes, Edamame, Wakame Salad, Nori, Miso Sesame Dressing

Mediterranean Bowl with Brown Rice, Beluga Lentils, Green Peas, Cauliflower, Tomato, Homemade Tzatziki, Kalamata Olives, Pita Bread, Roasted Almond-Orange Dressing

Falafel Power Bowl with Roasted Carrots, Cucumber, Cherry Tomatoes, Assorted Greens, Olives, Capers, Mint, Parsley, Lemon-Tahini dressing

Green Lentil Penne Pasta, Wild Mushroom Bolognese with Cashew Nuts

“Impossible Burger” Sesame Bun, Just Like Cheddar, Lettuce, Tomato, Onion, Skinny Fries

Crispy Sweet & Sour Vegetables with Tofu, Cashew and Sesame, a vegan at sea.

Crispy Sweet & Sour Vegetables with Tofu, Cashew, and Sesame


Caramelized Apple Tart with Fresh Feta-Cashew Cheese, Balsamic Caramel

Wild Mushroom Tart with Brittle Pie Crust, Mushroom Duxelles, Red Pepper Coulis

Mulligatawny, Traditional Indian Red Lentil & Coconut Soup

Spiced Potato & Green Pea Samosas with Tamarind Chutney

Baked Porcini & Spinach Cannelloni, with Toasted Hazelnuts, Tomato Sauce, Béchamel

Mushroom & Spinach Crepes, with Béchamel and Tomato Sauce

Roasted Mushroom Stuffed Zucchini with Quinoa-Olive Salad, Pine Nut Dressing, Yellow Pepper Coulis

Singapore Noodles, with Stir-Fried Vegetables, Turmeric, Ginger, Garlic, Soy Sauce, Rice Vermicelli

Green Curry Vegetable Stir Fry, with Eggplant, Oyster Mushrooms, Cauliflower, Green Peas, Jasmine Rice

Crispy Sweet & Sour Vegetables with Tofu, Cashew and Sesame Seeds

Summer Berry Pudding Chantilly
Summer Berry Pudding Chantilly


Summer Berry Pudding Chantilly

Basil Scented Fruit Minestrone, Lemon Sorbet

Peach and Blueberry Cobbler with Cornmeal-Almond Topping

Pear Williams & Rosemary Sorbet

Lime-Vodka Sorbet

Champagne Sorbet

Sunset, Regent Seven Seas Navigator
Sunset, Regent Seven Seas Navigator

jill rachel jacobsJill Rachel Jacobs is a New York-based writer whose publishing credits include The New York Time, The NY Post, The Independent, The Washington Post, The Boston Globe, The Los Angeles Times, The Huffington Post, The San Francisco Chronicle, The Boston Globe, Newsday, The Chicago Sun-Times, The Chicago Tribune, Thrive Global, Organic Style, NPR’s Marketplace and Morning Edition.

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