|Our Favourite Camps Eleanor's Vegan Travel Recipes & Food Ideas|
Eleanor's Vegan Travel Recipes and Food Ideas contains basic vegan camp recipes which are our everyday diet. We share these with you, as we are often asked how do you maintain a vegan diet while you are travelling in the outback.... enjoy!!!
Having been full time vegan travellers now for the past 5 years, I feel I have finally achieved the perfect pantry and balanced diet. This has been a learning process and continues to evolve as we go. We choose to live the vegan lifestyle mainly for environmental and cruelty reasons, but also feels it enables us to be the fittest and healthiest we can possibly be.
We live in a basic 13 ½ foot Trakmaster caravan which has a 4 burner gas stove and gas oven. I do all my cooking with these facilities and do not use a BBQ, slow cooker, Cob or any other cooking type unit. We are very environmentally conscious and therefore do not light a camp fire due to the habitat destruction it causes. We do not have a microwave as we are rarely connected to power. I do carry a “stick mixer” and a very small food processor which we run with an inverter.
We travel to many remote areas of this amazing country and always start out with a 4 week supply of basic food. (Click here) . We supplement this with fresh fruit and vegetables and bread where we can (often the only available bread at roadhouses is frozen white. We tend to give this a wide birth and hang out for the next multi-grain or wholemeal loaf). When travelling remotely, we also have a food tub set aside purely for emergency situations (Click here) . We do not touch this food until safely back in “the real world”.
Our breakfasts consist of a muesli and cereal mix with soy milk (which I buy in powdered form for storage and cost reasons) and toast (Mon, Tues, Th, Fri), baked beans on toast (Wed, Sat) and our favourite “toast day” on Sunday.
Lunches are mountain bread wraps (they keep for months and take up virtually no space) filled with refried beans, chilli, tofu and fresh salad ingredients where available. When we are unable to find fresh stuff, we use long life tofu, canned cucumber and beetroot. We always have fruit too, preferable fresh (fresh being really just a manner of speaking when purchasing in the outback).
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