The global plant-based food market is expected to hit $85 billion by 2030, up from $43.77 billion in 2023, and reflecting a 9.95% compound annual growth rate (GAGR) between 2023 and 2030.
Similarly, the global vegan food market, which was valued at $24.6 billion in 2024, is forecast to grow in coming years. India is considered the country with the largest share of non-meat eaters, with nearly 11% of the population being vegan.
In western markets, the percentage of vegans varies between 2% and 3% of the population.
While the concepts of vegetarianism and veganism aren’t new, they have been gaining interest in the Middle East and North Africa (MENA) and Gulf Cooperation Council (GCC) regions.
The rise in veganism, both globally and in the MENA and GCC, has mainly been due to consumers making more health-conscious decisions and Gen Z trends.
In the GCC, the presence of expats from India and other countries has also prompted the increase in vegan foods and menus.
IMARC Group forecasts the GCC vegan food market will grow at a compound annual growth rate (CAGR) of 11% between 2025 and 2033.
As more people consider a vegan or vegetarian diet, they seek vegan menu items in cafés, in quick-service restaurants (QSR) and fine dining concepts, and via food aggregators.
But why is there a growing interest in plant-based foods in the GCC? How are restaurants adapting to these dining trends and what are some of the opportunities and challenges in the vegan food industry for the GCC?
Read on to find out!
Vegan vs vegetarian: Where it overlaps
Before we dive into vegan restaurants, foods, and menus, let’s first clarify a common misconception.
Vegan and vegetarian aren’t the same thing. While both types of diet involve abstaining from eating meat, poultry, and fish, vegetarians can consume dairy products and eggs.
Veganism, on the other hand, is considered stricter and doesn’t allow the consumption of dairy or eggs or their derivatives.
Both diets emphasize plant-based foods like fruits, vegetables, grains, legumes, nuts, and seeds as the cornerstone of their nutrition.
Why are more consumers interested in plant-based foods in the GCC?
Often, the choice to become a vegetarian or vegan stems from ethical, environmental, or health reasons.
In the GCC, the shift in dietary preferences as more consumers turn to plant-based foods can be attributed to:
- Heightened post-COVID-19 awareness: Since the pandemic in 2020, more GCC consumers have had to re-evaluate their dietary choices. Many are seeking healthier, more immunity-boosting foods.
- Rise in chronic disease prevention campaigns: With increasing awareness of lifestyle-related illnesses, plant-based diets are being recognized for their potential role in mitigating illnesses and risks.
- Growing influence from Western habits: Globalization and growing influence from Western countries, including dietary trends and exposure to various cuisines through travel and media have prompted GCC consumers to explore these vegan food options.
- Power of social media and influencers: With global and MENA-based food bloggers highlighting the appeal of plant-based meals and lifestyles, more GCC consumers are getting curious. They feel the need to explore vegetarian and vegan food options.
Common plant-based vegan foods in the MENA and GCC
Although the concept might be fairly new, Middle Eastern cultures have their fair share of plant-based foods, both at home or in restaurants.
Many popular vegan foods can be found as soups, appetizers, as well as main course dishes.
For soups and appetizers, popular vegan items include: hummus, falafel, lentil soup, and baba ghanouj (roasted eggplant dip). Others include Mujaddara (rice and lentils with caramelized onions), various salads and breads like Pita bread, and many forms of foul (fava beans).
How GCC restaurants are adapting
To adapt to the growing interest in vegetarian and vegan food, restaurants can:
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Introduce vegan menus
If you want to cater to diners looking for vegan foods, start by creating a vegan menu. You can also add vegan menu items to your regular menu and highlight them with the leaf design.
Vegan menu items can vary from soups to appetizers and salads to main course meals.
Use your restaurant website or mobile app to highlight your new, or even available, vegan menu items.
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Collaborate with vegan influencers
One way to cater to vegan and vegetarian diners is to collaborate with GCC-based food bloggers and influencers who promote veganism or vegetarianism.
This can bring in new customers and build awareness about your brand’s vegan options.
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Use your CRM to identify preferences
As a restaurant owner or manager, you can use your restaurant CRM to identify previously-ordered vegetarian or vegan foods. Use restaurant reports to identify frequently-ordered vegan dishes, which you can later market to vegan food lovers.
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Collaborate with plant-based product suppliers
Partnerships with plant-based suppliers grants you access to innovative, high-quality vegan foods, including vegan meat, vegan chicken, and dairy alternatives. You can also access specialty ingredients, while ensuring consistent supply.
Some examples include:
- Starbucks: The global coffee shop company partnered with Beyond Meat to launch plant-based meat items in the UK and China.
- KFC (China): The company launched its plant-based chicken nuggets from Cargill.
- McDonald’s: The leading fast-food giant partnered with a plant-based patty supplier to launch its “McPlant” product line across the US and the UK.
- Oatly: This oat milk producer became a staple in many plant-based beverage menus by partnering with coffee shops around the world and offering oat milk as a dairy alternative.
Partnering with suppliers offers consistency, expertise, and can help control restaurant food costs in the long-term.
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Use menu engineering to highlight vegan dishes
Menu engineering helps you understand the best dishes in your menu. Using the menu engineering matrix, you can identify your top-sellers and highest revenue dishes.
You can narrow down on vegan menu items or experiment by adding vegan and vegetarian dishes and see who they perform.
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Train staff to communicate ingredients
Train your team to be knowledgeable in communicating food items in dishes with confidence. They need to accurately answer guest questions about vegan and vegetarian dishes, including allergens and dietary specifics.
This builds trust and allows them to confidently highlight unique selling points to offer informed recommendations, which ultimately enhances the overall dining experience for guests with plant-based preferences.
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Create plant-based alternatives to popular items
If you want to cater to vegans and vegetarians, you need to add menu items that support those diets. You can create plant-based alternatives to popular dishes, like dairy-free desserts, vegan burgers, and some vegan meat or chicken dishes.
Use your POS reports or menu engineering matrix to identify your top dishes and create plant-based versions.
Success stories: GCC-based vegan restaurants
As mentioned, vegan restaurants and foods aren’t new to the GCC. Here are some of the top names in the GCC’s vegan restaurant industry.
Vegan restaurants in the UAE
Dubai-based Seva Table is a leading vegan restaurant in the UAE and GCC. The concept was a nominee in the FACT Dining Awards 2025 in the Breakfast Category. Seva Table offers a dining menu and a beverage menu, with foods like hummus, guacamole, roasted beets, and tofu shish tawook.
Planet Terra is a popular vegan café in the UAE, offering vegan and plant-based only foods and products. “All of our ingredients are fresh and free from animal products to promote a compassionate, healthy and conscious lifestyle,” the brand says. It offers online food ordering and an in-house experience.
My Govinda’s, which labels itself the ‘best vegetarian restaurant in Dubai,’ offers various Asian cuisines, including North and South Indian foods, Chinese, salads, seasonal specials, and more. Established in 2001, the brand is one of the oldest vegetarian-friendly food brands with various locations in the UAE.
Vegan restaurants in the Saudi Arabia
Lusin Restaurant is an Armenian-inspired restaurant, offering a variety of foods, including plant-based dishes.
Moon Shell is a Saudi vegetarian and vegan restaurant, offering a wide range of delicacies for vegan foodies.
Other vegan restaurants in the GCC
Lebanese brand Malak Al Tawook is not a 100% vegetarian restaurant but is an example of a brand that caters to vegetarian and vegan customers. The brand, which has over 5 branches in the UAE, has recently added a vegan chicken wrap to its menu.
Launched in 1996, Malak Al Tawook has over 40 branches spanning Lebanon, the UAE, Qatar, Iraq, Canada, and France.
How restaurant tech can support the shift
Restaurant tech can speed up the launch and adoption of plant-based foods in restaurants across the GCC.
From leveraging data, AI, and digital platforms, restaurants can better understand and cater to guest needs to promote plant-based options.
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Using POS systems and sales data
Use your restaurant’s point-of-sale (POS) system to generate sales reports and data to track the popularity of plant-based dishes. Uncover your top sellers and most profitable dishes, at what times and to which consumer segments.
Using this information, you can make data-driven menu adjustments, improve ingredient sourcing and supplier agreements, and create targeted promotions.
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AI tools in menu development
Artificial intelligence (AI) can analyze vast amounts of data, including sales trends, consumer preferences, and even ingredient availability. It can help you predict demand for new or existing plant-based items.
AI can also assist in developing new plant-based recipes, ensuring new offerings resonate with consumer tastes, and reducing trial-and-error.
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Digital menus and filters
Use digital menus with intuitive filters to enhance the customer experience. Adding filters for “vegan,” “vegetarian,” “gluten-free,” “plant-based,” or “low-calorie,” digital menus empower diners to quickly and easily find options that meet their dietary needs and preferences.
This transparency builds trust, reduces ordering friction, and improves overall satisfaction for guests seeking plant-based choices, making their dining experience more seamless and enjoyable.
Challenges and opportunities for restaurateurs
Adding plant-based options to a restaurant’s menu and dining concept presents both unique challenges and significant opportunities for restaurateurs.
Challenges: Ingredient sourcing and cost implications
Creating appealing plant-based dishes requires experimentation. Sourcing consistent high-quality plant-based proteins, cheeses, and other innovative alternatives might require partnering with new or specialized suppliers.
This can potentially increase ingredient costs. Restaurants must therefore carefully manage inventory and menu pricing to maintain profitability.
Challenges: Cultural perceptions and overcoming resistance
While health awareness is growing in Saudi Arabia, the UAE, and other parts of the GCC, deep-rooted culinary traditions often favor meat and dairy. Some diners, particularly older generations, or those less exposed to global trends, might view plant-based dishes as less filling or simply unappealing.
Overcoming this resistance requires creative menu descriptions that highlight flavor and satisfaction. You can also introduce plant-based versions of popular local dishes to ease the transition.
Opportunities: Using loyalty programs and marketing for awareness
Make your loyalty program customer-centric by catering to customer needs and adding vegetarian and vegan items.
Consider creating specific promotions or double-point days like ‘Meatless Mondays’ to boost awareness about vegetarian-friendly foods. Notify customers with ‘vegan’ or ‘vegetarian’ preferences through your rewards program or mobile app, informing them of new dishes.
Opportunities: Standing out in a competitive market
In a competitive restaurant landscape, a well-executed plant-based menu can be a powerful differentiator. Offering innovative, delicious, and clearly labeled vegan and vegetarian options can attract a growing, often underserved market segment.
This unique selling proposition can generate positive buzz, media attention, and appeal to a broader demographic, including tourists seeking diverse culinary experiences, can position your restaurant as a modern and inclusive dining destination.
Wrapping it up
Consumers exploring the benefits of plant-based foods and diets, coupled with GCC government initiatives for healthy eating, are among the top reasons for the rise of vegetarian and vegan restaurants and foods in the region.
Adapting to this growing interest in plant-based foods isn’t just a trend, it’s a smart business decision for your restaurant.
Discover how to create digital menus, benefit from menu engineering, inventory management, and customer insights to create plant-based vegan options in your restaurant.
