Oceania Reveals Extensive Plant-Based Menu

(3:12 p.m. EDT) -- From avocado toast at breakfast to Korean kimchi soup with lunch to a green curry stir fry for dinner, passengers on Oceania Cruises will be able to eat well without dining on animal products.

The company's new plant-based cuisine initiative features more than 200 new menu offerings, available in its ships' main dining rooms and cafes, along with specialty restaurants.

"These new plant-based options are flavorful, colorful, bold and creative," said Bob Binder, president & CEO of Oceania Cruises, in a statement. The offerings reflect passengers' evolving palates and increased focus on wellness, he added.

The dishes defy the stereotype of bland vegetarian or vegan food, drawing on Italian, Greek, Middle Eastern, Korean, Thai, Vietnamese, Mexican, Italian, Malaysian and other cuisines. The items were developed by Oceania's culinary team in partnership with Christophe Berg, a cookbook author and consultant, who has worked with plant-based cuisine in Greece, Thailand and the Caribbean.

Dining options include power bowls, pastas, Pad Thai, salads, soups and smoothies, along with rich offerings made from plant-products like truffle mac and cheese, coco-vanilla cashew creme brulee and Impossible cheeseburgers, using the popular patty that mimics the taste of beef.

The new plant-focus builds on the line's nearly 10-year partnership with Canyon Ranch Spa, which inspired the cruise line's popular Canyon Ranch Healthy Living menu items. The line is already known for its vegan menus and popular raw juice and smoothie bar.

Oceania Cruises has six ships carrying from 684 to 1,250 guests. The menu upgrade is part of the luxury line's multi-year, $100 million modernization, which it calls OceaniaNEXT.