I’ve gone through periods of my life where I haven’t had the best or most reliable access to a kitchen. Sometimes — like when I was climbing Mount Chirripo in Costa Rica — I had no kitchen at all. Other times I may be staying with a friend for a few weeks and don’t have access to my full array of kitchen supplies.
Likewise, I’m always thinking about how to do vegan on the cheap, and it’s especially helpful when I’m traveling.
So I’ve had to adapt and come up with a few easy, go-to meals that I can rely on. Meals that are easy to shop for, easy to prep, and are tasty and healthy!
Here are three that I rely on regularly:
This is the best one for traveling. I brought this meal on my hike up the mountain because it packed a lot of calories in a small package, required no cooking, and was delicious and nutritious!
Here’s what you need:
Whole Wheat Tortillas
Can of Refried Beans (I like black beans)
I roast up the potatoes in little cubes and find that their addition adds some nice texture to the burrito, but if you are traveling or don’t have access to an oven obviously you can leave those out. Otherwise just combine some of the refried beans in a tortilla with some hot sauce and it’s a satisfying meal on the go!
Whole Wheat Pasta with Kale
This one requires some cooking. Essentially it just requires boiling water.
What you need:
Whole Wheat Pasta
Just chop up the kale, cook the pasta, add the kale at the last minute, strain, and combine with the marinara and nutritional yeast. I make this meal a lot actually, even when I do have my full kitchen. It’s just so darn easy, is tasty, and takes almost zero thought to prepare. It’s a nice option to have in my pantry on nights when I don’t feel like cooking.
Chickpeas and Rice with Carrots and Kale
This is another go-to meal even when I am home, and it’s so cheap and easy to make ahead of time in big batches that it’s great when you are crashing on a friend’s couch or traveling the world.
What you need:
Cans of Chickpeas
Soy Sauce (optional)
Just cook the rice first. Make a big batch and you can keep leftovers in the fridge for easy meals. Chop carrots and kale, cook, add chickpeas, combine with rice, add nutritional yeast, and, if you want, low-sodium soy sauce. The nutritional yeast-soy sauce combo gives it a cheesy taste. It’s uber healthy, ridiculously cheap, and pretty easy. The longest step is cooking the rice so just cook a big batch ahead of time!
So there you have it — three super easy, delicious, healthy vegan meals you can have in your arsenal for traveling or couch surfing. What are your go-to easy vegan meals?
Bonus: When I hiked Chirripo I also brought a jar of peanut butter and some jelly and used the tortillas to make quick PB&J while on the mountain! It gave me variety that was sorely needed!
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