Carnival Cruise Line has introduced a new vegan menus that will be phased in fleetwide by the end of year.

At each meal in the ships’ dining rooms, the new vegan menus will offer a selection of appetisers, entrees and desserts that are entirely vegan. Carnival chefs created each dish without the use of animal products. The proteins are meat substitutes.

“Plant-based food options are a rising preference on our ships just as they are on land, and so the new dishes we’re introducing are a direct response to that shift,” said Richard Morse, senior vice president of food and beverage at Carnival Cruise Line.

Vegan on Carnival
Grilled Tofu Steak is just one of the vegan offerings now available on Carnival.

“Our skilled chefs work to accommodate all dietary needs and preferences but building on our vegan offerings and emphasising them with specific menus will help to make ordering easier in the dining room and preparation more efficient in the galley.”

The menus have already been added to Carnival Freedom in Port Canaveral, Florida and Carnival Horizon at PortMiami.

Options include plant-based ‘salmon’

Options featured on the new vegan menus include Hawaiian “Salmon” Poke of plant-based salmon, edamame, mango and cucumber. There is also Spaghetti Carbonara using vegan bacon and mains of Grilled Tofu Steak Eggplant Cutlet a la Parmigiana. 

Desserts include Key Lime Velvet Cake a fruity spin on the classic key lime pie.

Eggplant Cutlet
Eggplant Cutlet is another of the vegan offerings now on Carnival.

The new vegan-specific menus will be introduced throughout the northern autumn. The new offerings were already piloted on Carnival Magic. Carnival Dream will be the next ship to implement the menus. Vegan menus will be on Carnival Valor, Carnival Radiance, Carnival Miracle, Carnival Panorama and Mardi Gras by end of September. 

The new vegan menus will become available on the rest of the fleet Carnival Celebration by the end of December.

Carnival will add new dishes to its menus as part of an ongoing effort to bring more variety to its offerings. The are curated by Chief Culinary Officer Emeril Lagasse.

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Dessert on Carnival
And to cap dinner off there is a vegan Cappuccino Pot de Creme for dessert.