Going vegan on Regent Seven Seas Cruises

Vegan cuisine at sea? ‘Plant’ yourself on Regent Seven Seas Cruises.

(Editor’s note:  This is the second of three reports on Debbi K. and William D. Kickham’s 33-day Caribbean voyage with Regent Seven Seas Cruises. The first is here. The third runs in WAG’s April business and the environment issue: ) 

If you are a vegan or vegetarian and sailing on Regent Seven Seas Cruises, you really can have your cake and eat it, too – as well as an Impossible Burger, plus plenty of cauliflower rice. A floret?  We’re all for it. 

Take, for example, the delicious Rolled-Oats Chocolate Cake, which is a plant-based dish and also has no sugar added. It’s just one of the many seductive, special creations that Regent’s culinary team offers.  The award-winning luxury cruise line has one of the largest offerings of plant-based cuisine at sea. So you can dine deliciously as a vegan or vegetarian without any guilt.    No matter what your food preferences are, you’re going to have one tasty trip. Let’s face it:  When you go on a cruise, your diet usually takes a vacation of its own. But it doesn’t have to be that way – especially on Regent Seven Seas Cruises, known for its attention to guests’ culinary wishes and its on-trend cuisine presentations. 

We conducted an interview with Bernhard Klotz, vice president of food and beverage, Regent Seven Seas Cruises, and this is what he told us.  Based on what we learned, we think your tastebuds are in for a treat: 


Tell us about the plant-based foods. The selection looks vast. 

“Yes, we offer an extensive array of plant-based foods that showcase a range of cuisines, including Italian, Greek, Middle Eastern, Korean, Thai, Vietnamese, Mexican, Malaysian and more. There are more than 200 gourmet plant-based selections for breakfast, lunch and dinner on the 14-day menu cycle to ensure that we are catering for our luxury travelers who follow a vegetarian or plant-based lifestyle. The new offerings were developed by the culinary team of Regent and world-renowned chef, culinary instructor and author Christophe Berg.” 

Why did Regent decide to incorporate plant-based foods?  

“We’re always looking at ways we can exceed our guests’ expectations and offer them even more choice when it comes to cruising with us. So as soon as we began noticing an increase in requests for plant-based meals, we started creating a range of plant-based options to complement our exquisite existing menus.  

Are your plant-based foods vegetarian and vegan? How about kosher?  

“At Regent, we pride ourselves on catering for all requirements from our guests and this extends to dietary requirements. Our new, extensive selection of plant-based cuisine is perfect for both vegetarians and vegans, and it also provides some delicious new choices for all of our travelers. We are very experienced at catering for our kosher guests, and they may also order a variety of kosher meats that can be cooked to taste.” 

What are some of the smart substitutions you make with the plant-based cuisine –the “just like cheddar,” for example?  

“A good example is one of our breakfast dishes, the Chia Cashew Yogurt with Carrot-Hazelnut Granola, Mixed Berries and Tropical Fruits, because a fantastic alternative to traditional dairy yogurt is yogurt made from nuts. Cashews have a very mild flavor that is similar to the taste of dairy, plus they can be a healthier source of fat and protein as they contain plant-based unsaturated fats.” 

What do you use in place of milk or eggs?  

“We use vegan alternatives such as soy, almond, oat milk and cashew milk and flaxseed or tofu for eggs.” 

What are some of the most popular plant-based items on the menu? 

“The ‘Impossible Burger’ is one of our very popular dishes. The meat alternative is produced by the California-based Impossible Foods company, and it’s made from genetically-engineered, soy-based protein. Another favorite is our plant-based Hawaiian poke bowls filled with fresh cucumbers and peppers, radishes, brown rice and tofu.”  

Tell us about the soups. 

“We have a wonderful selection of plant-based soups, including a Tomato Bisque with Dill, a rich and decadent Roasted Almond and Vegetable Soup and a fragrant Indian Mulligatawny and West Indies Spiced Pumpkin Soup.” 

And for dessert? 

“We’ve introduced a fantastic selection of vegan desserts across the fleet. The new options have been carefully curated to ensure there’s the perfect plant-based dessert available for all our guests. Our new range includes a delicious Summer Berry Pudding served with Coconut Whipped Cream, a light and flavorsome Basil Scented Fruit Minestrone, or for those looking to end their meal with an extra special dessert, we have the Champagne Sorbet or Lime Vodka Sorbet.” 

 What about the chocolate desserts that are plant-based?  

“We know that our vegan guests love to enjoy chocolate, so we’ve created dessert options, which include chocolate made from cocoa butter. This provides a healthier and tastier plant-based alternative.” 

 Pretty healthy and creative ideas, we think. In addition, if you simply want to follow a low-calorie diet, and eat healthy while on board, Regent has a special daily selection of spa cuisine (appetizers, entrées and desserts) based on its on-ship Serene Spa menu. All of them list calories, as well as fiber and fat grams.  For example, there’s a berry-and-apple cheesecake that weighs in at 290 calories, 11 grams of fat and two grams of fiber. Or a pan-fried fresh snapper with 350 calories, 19 grams of fat and three grams of fiber. These are all great ways to control your calorie intake – and make sure you look good in that Chanel bikini on the pool deck. 

While on the subject, the ship’s Serene Spa is a true wellness wonderland of peel-me-a-grape pampering.  Debbi had the 1000 Flowers Manicure and Pedicure, in which warm Nordic mud sourced from Finland is applied to your arms and legs.  “It gives radiance to the skin,” says Charlotte Evans, the spa manager.  One of the spa’s most exquisite treatments is the “Around The World” Swedish massage, featuring warm volcanic stones from Bali, a coconut poultice from the Caribbean and a Moroccan argan oil scalp massage. (Don’t you just love getting your head gently rubbed?) Evans told us that “It is 100 minutes of pure bliss, and it’s exclusive to Regent.”  The Elemis facials are also popular option in the spa’s nine treatment rooms.  

That said, we have only two comments:  Let’s book a massage – and we’re hungry. 

For more, visit rssc.com and follow Debbi on Instagram at @DebbiKickham. 

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