Road Trip Prep, Vegan-Style

It’s been awhile since I’ve posted travel tips and I know there are some new folks reading (hi!) so I thought I would share how I am prepping this morning for a weekend away.

How you prep depends upon where you’re staying. For instance, last weekend we stayed at a B&B so we didn’t have access to a kitchen (and I was told by the inn keeper that they probably could not accommodate me for a vegan breakfast).  We did a little research on potential vegan-friendly restaurants for lunch and dinner and I brought cereal, almond milk, and fruit for breakfast, as well as fruit and crackers for snacks.

This weekend we’re staying at a condo in the mountains so we have a full kitchen – we only plan to eat out once – so I’m bringing lots of fun stuff!

JL goes Vegan Road Trip

Snacks: hummus, crackers, vegetables, fruit

Breakfast: cereal, fruit, fresh juice (I juiced up about a half a gallon of fruits and veggies to take along)

JL goes Vegan Juice

Juice: carrots, celery, beets, cucumber and grapefruit

Lunch: vegan lunchmeat and bread

Dinner: I’m in charge of making a vegan dinner Saturday night for one omnivore, two vegetarians and me. The menu: homemade Cinnamon-Ginger Seitan, root veggies (potatoes and carrots with garlic) mashed in homemade vegan butter and veg-broth, gravy (mix) jacked-up with cinnamon and ginger, and a huge salad (kale massaged with avocados and tossed with dates and Phoney Baloney’s coconut bacon bits).

Wine: Always.

We’ll take a cooler and a market basket, both of which are easy to transport and the basket can accommodate my 4-quart pressure cooker.

What are your road trip travel tips for vegans?

Finally, it’s International Women’s Day!

international-womens-dayI shared some encouragement for my women readers on Facebook this morning.  Take a look!

 

11 thoughts on “Road Trip Prep, Vegan-Style”

    1. I’m terrified of skiing, @twitter-464809434:disqus! LOL I am going to try snowshoeing, though! 🙂

  1. We just came back from a weekend and I always pack oatmeal and raisins in a jar. Then I cook up a big batch and eat it for breakfast for a few days. Crackers, brushetta, bread, fruit and applesauce are essential and easy.

  2. That dinner you’re cooking sounds fantastic! Also, love that you’re taking your pressure cooker on the road. That’s so JL!

  3. yum! tonight i made vegan pizza for dinner. all farmer’s market toppings-garlic, onions, shitake mushrooms, arugula, and spinach. i used daiya cheese, but not too much. there is only one slice left 🙂

  4. Bringing a pressure cooker on the road – that’s such a good idea.

    I think most of our road trips (and travel in general) consist of planning out a route that is near other vegan-friendly restos. But I’ve done the sandwich/potato salad thing a few times and really like it. And apple crumble muffins for dessert, because all three are relatively easy to make 🙂

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