Easy vegan road trip meals

We both love food and were curious about what meals we could make easily while on our Australia road trip with only a cooler/Eskie and a few ice cubes to keep our food fresh.

These are the meals we made all the times, they are all very easy to make and only require a few ingredients. The ingredients that we use are in the table, but of course, can be changed to fit other dietary needs, the recipe method has to be imagined 😉

The meals are divided into semi-dry and fresh recipes. We have a constant inventory of basic dry ingredients such as many cans of tomato, beans (also dried beans that we soak ourselves), pesto, pasta, rice etc. This way we always have at least 5 meals we can cook even if we haven’t done shopping.

Aside from all the dry ingredients we also have some that can be called semi-dry ingredients, which are vegetables/ingredients that last longer than normal, such as: onion, sweet potato, potato, garlic, carrots, wraps.

Fresh ingredients we have to buy on a 4-day basis because we don’t have a fridge and the ice will keep the fresh produce cold for about 4-6 days max. These ingredients are for example: tomato, salad, avocado, veggie patties, hummus, carrots, cauliflower, coriander etc.

 

Semi-fresh ingredient meals	Ingredients
Lentil Dahl	Sweet potato, onion, lentils, curry (powder or paste), oil, rice
Chili (sin carne)	Red kidney beans, corn, tomato can, black beans, chili spice (packet) ✽ make fresh with capsicum
Sweet potato/chickpea curry	Sweet potato, onion, tomato can, chickpeas, curry (powder/paste) + rice
Mushroom risotto	Dried mushroom (soaked), onion, rice, broth cube, dried nutritional yeast flakes
Pumpkin risotto	Pan-roasted pumpkin, onion, rice, broth cube, dried nutritional yeast flakes
Burritos	Wraps, rice, mex spice, beans, corn ✽ make fresh with avocado + capsicum
Thai curry w. Coconut rice	Thai paste, carrots, bamboo can, ½ coconut milk, onion, dates (for sweetness), rice (cooked with water + rest of coconut milk can) ✽ make fresh with any other veggies, eggplant, capsicum, broccoli
Chickpea+capers salad	Chickpeas, onion, capers, vinegar, oil, salt
Lentejas (spanish stew)	potatoes, tomato paste + diced tomato can, lentils, broth cube ✽ make fresh with capsicum
Pasta Bolognese	Tomato paste + diced tomato can, carrots, pasta ✽ make fresh with any other veggies
Vegan meatballs and tomato pasta	Can of nutmeat, oatmeal, sundried tomato, oil Pasta and tomato sauce.

 

 

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Fresh ingredient meals	Ingredients
Cauliflower tacos ***	Cauliflower, Mex spice, wraps, tomato, red onion, lime, coriander
Veggie burgers	Veggie patties, burger buns, tomato/veggies
Cauliflower risotto	Cauliflower, rice, broth cube, onion, oil, dried nutritional yeast flakes
Bruschetta	Bread, tomato, red onion, vinegar, oil, herbs
Bean/chickpea salad	Beans soaked during the morning, tomato, cucumber, capers, vinegar and oil
Hummus sandwich – Favorite lunch!	Hummus, bread, tomatoes + all veggies that fit
Pasta Aglio	Pasta, fresh parsley, sun-dried tomatoes, oil and garlic (can add olives also)

 

 

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Desserts	Ingredients
Roasted banana	Banana, coconut oil, cinnamon, chocolate pieces
Coconut rice pudding	Coconut milk can, rice, cinnamon, dates (for sweetness)
Indonesian black rice pudding	Black rice, coconut milk can, coconut sugar, fresh banana
Banana on the fire	Fire, aluminum foil, bananas, chocolate/ other fillings

 

All in all, it has been very easy for us to maintain a good healthy diet on the road and keep the meals interesting and varied. Obviously, it is more challenging than cooking at home (For instance, we missed an oven a lot). However, it was a learning experience and we became better and better with time. After all, it is easy to be creative and eat a balanced and healthy diet on the road if one has the right tools.