Anytime you hit the road, simplicity and convenience become even more essential—especially when cooking. Vegetarian meals make for a strategic choice to enhance your RVing experience, even if you aren’t a vegetarian. For one, a plant-based or flexitarian diet provides a range of health benefits. A diet that’s centered around more vegetables, fruits, grains, nuts, and legumes has a greater variety of nutrients when compared to many more meat-laden or ultra-processed food diets. The vitamins, minerals, antioxidants, and other plant nutrients found in this diet are vital for maintaining energy levels as you explore the world around you. The diversity of a vegetarian diet has also been found to support a healthy immune system, improve digestion, and reduce the risk of several types of disease (including heart disease and diabetes).
Another big benefit of eating more plant foods is that they tend to be more affordable and easier to store. Foods like beans, rice, pasta, and even vegetables can be bought in larger quantities
and then stored easily. This makes them a good choice if you have limited space in your RV kitchen and you want to decrease your overall food costs. One of the biggest benefits of vegetarian meals is they typically take less time to cook. What’s more, there are fewer safety concerns (as you’re not handling raw meat). In addition, clean-up is often more straightforward and hygienic as you don’t have to worry about potential contamination. Who doesn’t want to spend less time cooking so they can spend more time adventuring?! Let’s get right to some easy and seriously delicious vegetarian recipes for your next RV trip…
Banana Coconut French Toast
Start your day with this flavorful twist on a breakfast classic. It’s not only delicious but packed with nutrients to fuel a day on the road, trail, or wherever your journey takes you.
INGREDIENTS:
- 2 ripe bananas
- 1/2 cup unsweetened coconut milk
- 1 Tsp vanilla extract
- 1/2 Tsp cinnamon
- 4 slices whole-grain bread
- Shredded unsweetened coconut
- Maple syrup (optional)
DIRECTIONS:
- Mash the bananas in a mixing bowl and stir in the coconut milk, vanilla, and cinnamon.
- Dip each slice of bread into the banana mixture, coating both sides well.
- Spray the skillet with avocado oil to prevent it from sticking.
- Cook the French toast on a hot griddle or skillet until golden brown on both sides.
- Remove from the skillet, and place on a plate. Sprinkle with shredded coconut and a drizzle of maple syrup.
- Enjoy!
NUTRITION FACTS:
- Serves 2
- Calories: 426
- Fat: 10 g
- Carbs: 82 g
- Fiber: 10 g
- Sugar: 34 g
- Protein: 8 g
Backroad Black Bean Chili
After a fun and adventurous day on the road, it’s nice to have a warm, filling, and comforting meal, especially if it’s loaded with protein, fiber, and, of course, flavor.
INGREDIENTS:
- 1 Tbsp avocado oil (or your choice of vegetable oil)
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 Tbsp chili powder
- 1 Tsp cumin
- salt and pepper to taste
DIRECTIONS:
- In a large pot, heat the oil and sauté the onion and bell pepper until softened.
- Add garlic and cook for another minute.
- Stir in the black beans, tomatoes, chili powder, cumin, and salt and pepper. Simmer for 20 to 30 minutes, stirring occasionally, until all the flavors are well combined.
- Serve with your favorite toppings, such as diced red onion, diced avocado, cilantro, peppers, or even sour cream or Greek yogurt, cheese, or tortilla chips.
- Enjoy!
NUTRITION FACTS:
- Serves 4
- Calories: 310
- Fat: 5 g
- Carbs: 53 g
- Fiber: 19 g
- Sugar: 6 g
- Protein: 16.5 g
One-Pot Pesto Pasta
Skip the long prep and clean up with this quick one-pot meal that’s fresh and flavorful.
INGREDIENTS:
- 8 oz whole-grain spiral pasta
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 1 cup cherry tomatoes, halved, or
- 1/4 cup sun-dried tomatoes
- 1 can artichoke hearts, drained
- 2 cups spinach
- 1/2 cup pesto sauce
- 1/4 cup pine nuts
- 4 Tbsp parmesan cheese, grated
- Salt and pepper, to taste
DIRECTIONS:
- Cook pasta in a large pot according to package instructions.
- Drain pasta and set aside.
- In the same pot, heat olive oil and sauté onions until translucent
- Add tomatoes and artichoke hearts, and cook just until they begin to soften.
- Return the pasta to the pot and then stir in the pesto sauce.
- Season with salt and pepper to taste. Top with pine nuts and grated cheese, and serve.
- Enjoy!
NUTRITION FACTS:
- Serves 4
- Calories: 467
- Fat: 26 g
- Carbs: 47 g
- Fiber: 9.5 g
- Sugar: 4 g
- Protein: 18 g
Bliss Balls
If you want a tasty treat that provides energy for your next adventure, these bliss balls are the perfect on-the-go snack. Plus, they’re easy to make ahead.
INGREDIENTS:
- 1 cup dates, pitted
- 1/2 cup almonds
- 3 Tbsp shredded coconut
- 2 Tbsp cocoa powder
- 1 Tbsp chia seeds
- 1 Tbsp coconut oil
DIRECTIONS:
1. Chop and blend dates in a food processor or blender.
2. Add the coconut, cocoa powder, chia seeds, and coconut oil. Blend until well combined.
3. Roll the mixture into small balls. Then, put them in the fridge and allow them to cool for at least one hour before serving.
4. Store in an airtight container and enjoy as a quick, healthy snack for long-lasting energy!
NUTRITION FACTS:
- Serves 8
- Calories: 151
- Fat: 7.5 g
- Carbs: 21 g
- Fiber: 4 g
- Sugar: 17 g
- Protein: 3 g
Choosing any (or all) of the delicious vegetarian meals for your next RV trip could significantly enhance your travel experience. They’re not only healthy and nutritious but also cost-effective and super convenient.
