Packing vegan food for vacation doesn’t have to be complicated. It requires some thought and a little planning, but it isn’t difficult.
Plus, you can prepare certain items weeks in advance and then freeze. Those prepped items go straight into your cooler frozen, no need to use ice packs!
Last week we travelled to Osoyoos, BC. It’s absolutely one of my favorite places. In the summer it’s lush with rows of cherry and peach orchards, and vineyards as far as the eye can see. The weather is hot and dry, and I love the landscape. It’s truly my summer haven!
So I was getting items together the day before our trip and thought “why not show this on video?“
I figured it might be helpful to others planning summer road trips. And, after seeing so many comments on YouTube, I’m happy I did share these ideas with you all.
So watch my video (scroll down), and just below are some of the links to recipes and products that I mention in the video:
🥫 Stewed Chickpeas I made a double-batch one evening, froze the remainder, and then packed that container frozen (no need to fill cooler with ice packs).
⭐️ Dreena’s Hummus I always double or triple-batch hummus. I had two containers frozen, packed both (again, no need for ice packs), and thawed one immediately and one after 2 days for end of our visit.
🍌 BEST Banana Bread Out of all my baked goods, I make this banana bread, this zucchini bread, and these muffin tops most often. Probably because I often have overripe bananas, but also because they are pretty easy to make and everyone likes them.
I hope this video sparks your own cooking inspiration – whether on vacation or at home! Please share some of your meal planning tips for travel and vacation in the comments.
Back with more soon! x Dreena