Food, Recipes

5 Road Tested Recipes for the Traveling Vegan

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For the last seven months, I have had the privilege of driving across this big beautiful country of ours in an RV. We started out in Atlanta in January, then we went to Florida, spent some time with our mouse friend in Orlando, then across the panhandle. We visited amazing places like New Orleans and saw great wonders like Palo Duro Canyon in Texas and The Grand Canyon in Arizona. We slid down the white sand dunes in New Mexico and threw snowballs in Wolf Creek, Colorado. We dipped our feet in the ocean at Huntington Beach, California and drove Artemis (Our RV’s name) across the Golden Gate Bridge. We spent my birthday gazing at the Redwoods in the Redwoods National Park, walked the streets where my father grew up in Ashland, Oregon, then went out on the town in Portland. As of today, I am in the Evergreen State of Washington. It has been a one-of-kind, life-changing trip.

Road-Tested Recipes for the Traveling Vegan

The traveling vegan needs practical sustenance while on the road.

With that being said, our travel party is composed of two adults, three kids, and two dogs, so things get a little crazy.  Some days we are in the silence of nature, and cranking our generator just seems wrong. Sometimes, we need some easy-to-put-together recipes with ingredients I can get in any state.

Let’s start with mornings:

Some mornings I need something healthy and easy! So, for those mornings, I make my super delish Chia porridge. Just like traditional porridge, you can serve it warmed, but I enjoy it cold, too.

Breakfast:

Road Tested Chia Porridge

Road Tested Recipes for the Traveling Vegan

Prep Time: 5 minutes

Total time: 5 minutes

Yield: 2 Servings

Ingredients

1/4 cup organic chia seeds

1/4 cup organic shredded coconut

1/2 cup organic almond milk

1 tbsp organic maple syrup

handful raw pecans

Directions

To serve cold, like a cereal, simply put all the ingredients in a bowl, stir, and serve.
To serve warm, like a porridge, mix the chia seeds, coconut and “milk” in a pot and warm over medium heat. Pour into serving bowl and top with maple syrup and pecan.** I get creative every time and change it up. I use walnuts, cranberries, chocolate chips…. I toast some coconut and pecans, I use almonds and cocoa powder….. It is up to you. You can get creative and enjoy this yummy and nutritious breakfast.

We also love my “Muffin Top” morning bowl. These delicious little pop-in-your-mouth morning muffins are perfect for adults and kids. I just can’t get enough.

Muffin Top Bowls/Rolls

Prep Time: 5 minutes

Total time: 35 minutes

Yield: 3 Servings

Ingredients

1/2 cup flour of your choosing. I mix it up between gluten-free flour and coconut flour.

1/4 teaspoon cinnamon1/4 teaspoon nutmeg

1 -2 tablespoon(s) coconut palm sugar

2 tablespoons nut butter of choice (I use cashew butter, almond butter, and sometimes peanut butter.)

2 tablespoons dried blueberries, cherries, strawberries, or any other fruit of choice

1/4- 1 cup dairy-free milk of choice

dash of salt (I prefer using iodized salt to get my serving of much-needed iodine)

Directions

Mix all the ingredients in a bowl, minus the milk. Make sure the nut butter is thoroughly mixed in. Then slowly add small amounts of your milk until you get a dough consistency. You can roll them into balls or fill small bowls with the dough. Place in refrigerator for 30 minutes. Remove and enjoy!**Just like the porridge, get creative! My kids love for me to pretend like I am on some sort of cupcake war show and try out crazy ingredients. Have fun with it!

Lunch:

Our favorite road lunch is a lettuce wrap with a “blue cheeze” dip. These are easy to make. As a matter of fact, my kids make their own. Getting little ones involved is a great way to insure they will eat.

“Blue Cheeze” Lettuce Wrap

Prep Time: 5 minutes

Total time: 5 minutes

Yield: 5 Servings

Ingredients

1 bunch of leaf lettuce of your choice (we like romaine, but have tried most other leaf lettuce, all work great)

tomatoes

sweet onion

black beans

corn

avocado pieces

Daiya Dairy-Free Blue Cheeze Dressing

Whatever else you want to stuff in your wrap … Hey, it’s your life … take a chance!

Directions

Wash and dry off your lettuce leaves. Place all your ingredients out and get to wrapping! Serve with a small ramekin of Blue Cheeze dressing for dipping. Mmmmm.

***For lunches on the road you can really do a number of things. Salads are always easy and don’t require cooking. Also, celery with nut butter works great, apples with almond butter, and avocados make great options.

Dinner:

One of our favorite dinners does require power, so if you are traveling with power, or staying in a hotel, you can bring your crockpot or rice cooker and make it. If not, you could probably improvise and cook it over a fire in a cast iron pan.

Fiesta Dinner

Prep Time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Yield: 5 Servings

Ingredients

4 cups of organic rice (your choice – brown, jasmine, etc.)

1 cup grape tomatoes

1 sweet onion

1 can black beans

1 can pinto beans

1 can corn

1 tablespoon chili powder

cilantro

dairy-free sour cream (optional)

Directions

Start your rice cooking in your crockpot or rice cooker. Prep the remaining items, and once the rice is cooked, stir each item in the pot. Garnish with cilantro and sour cream if you would like.

Bagel Sandwich

Prep Time: 10 minutes

Total time: 10 minutes

Yield: 5 Servings

Ingredients

2 packages of gluten-free bagels (Ok, I get it, not all of you omit wheat but 1. you should consider ditching the wheat and 2. you can use whatever bagel you want. Seriously, I am good with it.)

1 fresh tomato

1 sweet onion

1 cucumber

1 package dairy-free cream cheese (I prefer Daiya Onion and Chive)

1/4 teaspoon garlic powder

1 /4 teaspoon onion powder

Directions

Toast your bagel (if you have power). Spread on the cream cheese, and then sprinkle garlic and onion powder. Top with the remaining ingredients or the ones you want. Enjoy!

As we have driven across our beautiful country, we have enjoyed many meals together. The point is to enjoy each other’s company, nourish our bodies, and fill our tummies. There are so many options for a quick and easy meal. If you have any favorite Road Tested Meals, let me know!

**Don’t forget to pack things like nuts, fruit, a Nutribullet (or small blender), protein powder, vegan butter, hummus, dips, and any sauces you might want… it’s best to be prepared!

GrandCanyon RVTX RVCA

Road Tested Recipes for the Traveling Vegan

Are you a traveling vegan? What are your favorite vegan foods to eat while on the road?  

Also by Ange: How I Became Organic Vegan, Lost 40lbs, and Changed My Life

5 Top Vegan Summer Recipes for Picky Eaters

Related: 6 Ways to Keep Digestion Moving While Traveling

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Photos: Ange Alex

Ange Alex

Ange Alex

Ange Alex is a Wife, Mother, Author and Board Certified Holistic Health Care Practitioner, specializing in Holistic Weight Loss. She is also a photographer. Her and her family travel full time in an RV all over the country. In 2018, they completed a drive to Alaska and back. You can find her lecturing all over the country on health, minimalism and defying age.
Ange Alex

@TheAngeAlex

Rebel @TheRebelFive. N.D. and Holistic Nutritionist, Published Author, Mother, Wife, Food Blogger -travel fulltime in RV and love it!
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