40 BEST Plant-Based RV Recipes

Sharon Palmer

Are you taking to the road for a well-deserved get-away? Well, you might want to make sure you pack away your best ideas for healthy, delicious, plant-powered eating in your RV. It takes a certain amount of finesse to cook up healthy, plant-based meals during an RV trip. You’ve got to do a bit of planning to ensure that you can create simple, easy meals that are also satisfying after a long day of traveling, hiking, biking, or water activities. That’s why I put together this amazing collection of 40 BEST Plant-Based RV Recipes from my favorite bloggers—these are all vegan and delicious, in every category, from breakfast to salads to sandwiches to desserts. Have a wonderful road trip! And check out these nutrition tips for healthy eating on the road here.

Eat and Live the Goodness!

Sharon

40 BEST Plant-Based RV Recipes

Overnight Oats

Carrot Cake Overnight Oats, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian

Chocolate Chia Overnight Oats, Holly Yzquierdo, My Plant-Based Family (shown above)
Morning Glory Overnight Oats, Amber Gray, Produce for Kids

Summer Fruit Overnight Oats with Peach & Apricot Jam, Sarah Mordelt, Sarah’s Vegan Guide (shown above)

Dips

Avocado Salsa, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian
“Ceviche” with Vine Ripe Tomatoes, Maren Epstein, Eating Works

Classic Bruschetta, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Cowboy Caviar Dip, Rosa Tamm, This Healthy Kitchen

Mango Corn Salsa, Alena Kharlamenko, RDN (shown above)

Salads

Blackberry Basil Bowl with Balsamic Dressing, Renee DeLeon, Veeg (shown above)
Southern Potato Salad, Rebecca Pytell, Strength and Sunshine

Tofu Kale Salad with Chickpeas, Renee DeLeon, Veeg (shown above)

Soups

InstantPot Minestrone Soup, Prajakta Sukhatme, Profusion Curry
Slow Cooker Chili, Melissa Altman-Traub, RDN
Spicy Sweet Potato Soup, Adelaise Fagon, Ethically Living
Vegetable Ramen, Adelaise Fagon, Ethically Living

White Bean and Kale Soup, Traci Antonovich, The Kitchen Girl (shown above)

Entrees

Burrito Bowls, Jennifer Sebestyen, Veggie Inspired (shown above)
Burrito with Refried Beans and Corn, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian

Cherry Tomato & Basil Pasta, Julianne Lynch, No Sweat Vegan (shown above)
French Ratatouille, Emese Maczko, My Pure Plants
Penne all’Arrabbiata, Jack Slobodian
Simple Cajun Black Bean Potato Bowl, Sarah Hayes, Bad to the Bowl
Tempeh Asian Lettuce Wraps, Dianna Dyer, Plant-Based Cooking

Tempeh Tacos, Elena Szeliga, Happy Kitchen Rocks (shown above)

Whole Wheat Pasta with Tomatoes, Plant-Based Jess (shown above)

Burgers and Sandwiches

Black Bean Burgers, Sophia DeSantis, Veggies Don’t Bite (shown above)

BLTA Sandwich, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Chickpea “no Tuna” Salad with Avocado, Florentina Lile, Veggie Society
Edamame Hummus Veggie Wraps, Megan Ann, Short Girl Tall Order

Farro and White Bean Veggie Burgers, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)

Mini Caprese Pesto Sandwiches, Linda Meyer, Veganosity (shown above)
Perfect Sloppy Joes, Elena Szeliga, Happy Kitchen Rocks
Rainbow Hummus Veggie Wrap, Mabintu Mustapha, Recipes from a Pantry

Desserts

Chickpea Chocolate Chip Cookie Dough, Amy Gorin, MS, RDN

Chocolate and Peanut Butter Scotcheroos, Colleen Christensen, RDN, Colleen Christensen Nutrition (shown above)
Chocolate Avocado Pudding, Melissa Karch, RDN, Nutrition Dynamix

“Dunkaroos” Dip, Valerie Libutti, Vegan Travel Eats (shown above)

Easy Chocolate Chia Pudding with Strawberries, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Slow Cooker Coconut Rice Pudding, Kara Lydon, RDN

2 thoughts on “40 BEST Plant-Based RV Recipes

  1. Hi Sharon!
    Love getting your newsletter all the time all the recipes you post are amazing. I know you use a lot of Tofu and Tempe (I like both) but with all the news about eating them kinda freaks me out, so I’ve cut way back. What is your opinion about the Research on them etc. harmful, what kind is the best, how often is it safe to eat?

    Thanks,

    Arlene

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