How finding out the reason behind vegan diet preferences can shape your approach.
As any yacht chef knows, accommodating guest preferences is as much about people as it is about food. Balancing a “no dairy, eggs, meat or fish” menu with provisioning in remote places and feeding other guests and crew can start to feel overwhelming — and rightly so.
Before diving into logistics, it helps to take a step back and understand why a guest might be asking for plant-based options in the first place. Not all vegan requests are created equal. For some guests, it’s about ethics — avoiding animal products due to environmental or animal welfare concerns. Others may be following a plant-based diet for health reasons, such as managing cholesterol, diabetes or food intolerances. Then there are those who are simply experimenting or seeking lighter meals. Asking one or two thoughtful, respectful questions — such as “are you plant-based or fully vegan (there is a subtle difference)? Are you avoiding all animal-derived products, including honey? How would you like the food you eat on charter to enhance your daily life on board?” — can go a long way in getting clarity and showing how much you care about their dining experience.
Once you understand their motivation, it will help you tailor your approach. A guest eating plant-based for health reasons may prefer clean, whole foods over heavily processed substitutes. Including a variety of legumes, whole grains, nuts, seeds, fruits and vegetables will not only satisfy your guest, but also support their gut microbiome.
A guest avoiding animal products for ethical reasons might enjoy creative plant-based versions of familiar dishes like a cashew nut béarnaise or jackfruit “crab” cake.
Practicality also matters. Shelf-stable staples such as coconut milk, lentils, chickpeas and tahini can be your best friends. Flavor boosters like nutritional yeast, black salt, miso paste and a splash of liquid smoke add depth. Prepping a few versatile sauces such as a nut and seed pesto with leafy greens or a zingy tahini salsa will save you time. Don’t limit these to vegan guests; crew will thank you for nourishing, easy-to-digest meals that support their active workload.
Ultimately, dealing with guest dietary requirements shouldn’t create extra work. It’s about understanding the reason, respecting the request and responding with care and creativity. And if you hit the right note, you might just convert a few curious carnivores along the way.
Sarah Powell Fowler is a plant-based-nutrition consultant, seasoned sailor and author of No Eggs No Worries. smallvegankitchen.com