A How To Guide for Making Plant Based Eating Easy on a Road Trip
“It’s so hard to eat vegan (or a whole foods plant based diet) on the road!”
I’ve heard that a lot and am here to prove otherwise.
With a few tools, you can eat extraordinarily healthy and still be satisfied. No need to be a slave to random restaurants, protein bars and dried fruit and nut mixes. This list is made for a road trip but you can pare it down for a plane trip too with obvious exclusions. I’ve packed a plethora of my special spice mixes to islands and cities thousands of miles from home.
While the idea lists look extensive they’re really not. Just prioritize, pack well and put it all into a small storage container. A dedicated “kitchen” suitcase is ideal for etiquette as you roll through a lobby (no one knows the difference right?)
Start with these tips to set up a mini traveling kitchen and pantry, then mix generously with your own ideas and ingredients. The healthy eaters of the world possess a high level braintrust so be sure to comment with your traveling tricks of the trade.
Traveling Vegan Kitchen Tools and Appliances
- Cutting board and knife. Whole food, plant based people probably use this combo more than anything else in their home kitchen. Why not on the road? Fresh vegetables and fruit are available everywhere. Even gas stations usually have a couple (sad?) fresh foods. A stop at a grocery store, a convenience store, an outdoor stand or even a fruit laden tree can become a bounty with a little cutting board and sharp knife. Traveling by plane? A cutting mat slips into a suitcase just fine too. Trust me, you’ll use it more than you think.
- Collapsible Cooler. A fabric cooler has accompanied us through the Hawaiian islands, the Florida Keys and everything in between. If needed, it can be tightly rolled into the suitcase but still filled to the brim for a National Park picnic. Or, the occasional six pack.
- Electric tea kettle. When you can boil water in a minute or two, you can rule the world. At least you can dine on hot soups and oatmeal. Mine is small and inexpensive…works like a charm.
- Hot plate and pan. This is next level. All that’s needed is an outlet and an accommodating motel or hotel. As long as one is respectful of policies and keeps the entrees low key, you’re good to go. My hot plate has many hours of use and has paid for itself many times over.
- Microwave. I considered buying a super mini microwave but they don’t really exist. Since most hotels and motels have a microwave there’s no need. As we know, so much can be done with microwave “baking”.
- Toaster. This is probably lowest priority because of the return on size investment but if you LOVE toast, you may want to pack one.
Traveling Vegan Pantry Staples
The following require no refrigeration.
- Convenience sized condiments. I have hundreds and throw in handfuls for wraps, soups or a sweet potato. Anything that needs a dash of hot sauce, relish or mustard is handled. No messy bottles or refrigeration needed.
- Quick cooking oats. Easiest to put into a ziplock preloaded with any spices or sugars added.
- Cans of tomatoes, beans (refried beans are great on the road).
- Potatoes: Russets, Sweet Potatoes, etc (if you have access to a microwave)
- Onions
- Avocados
- Dried soups. I buy dried split pea in bulk and put it into a ziplock
- Tortillas or Wraps (Lavash bread). What can’t you put into a wrap?
- Salt and Pepper.
- Spice blends. Again, add your favorite mixes to ziplocks. I have a salsa mix to add to cans of tomatoes and a basic savory one for the random hot plate hash, etc.
- Plant based, shelf stable milks. Best to use a whole container once opened.
- Fruits. Items like bananas and apples are great but more perishable in a hot setting.
- Oil, if you use. A bit in the pan for frying or a bit in a vinaigrette. (Remember your mustard and relish packets above.)
- Dried nuts and fruits
- Nut butters.
- Microwave popcorn.
Traveling Kitchen Essentials, Other
- Travel size dish soap
- Paper or reusable plates and bowls.
- Silverware
- Plastic baggies, size variety
- Can opener
- Spatula
- Wine opener (that’s for me)
I’m a big fan of minimalist traveling. It’s easy to overpack (or just buy an RV). The challenge lies in perfecting your experience. Creating your own travel kitchen and pantry the first time will generate a better experience next time. Keep notes and a list that you continually refine.
For many, the ultimate travel experience includes dining on the local cuisines and patronizing the restaurants. Whether your travel kitchen gets used a little or a lot, it’s always nice to know you’ve got options.