Day Trips Vegan Snack Ideas

vegan snakc ideas for picnics


These day trips vegan snack ideas can be used by both – vegans and people who are not vegans or vegetarians but want to take time to clean their systems from slags and toxins. This is especially recommended in the spring months.  Even if you have a steady work schedule, you can find time to go on day trips, explore the places around where you live or reside at the moment and combine this with healthy and light picnic snacks to help you get ready for the summer.




To be or not to be – a vegan or vegetarian? This is the question these days. And when many of the vegans now become such because it is trendy and ‘hipster’ movement is on its high point, other vegans are such just because they don’t like or cannot accept to eat meat.


healthy snakc ideas for travel


I just met on my recent trip to Australia’s Centre one of these second type of vegans that are in my opinion the real vegan-inspiring people. Jess became a vegetarian when she was 7 and many years later she is still one. Unlike many ‘hipster’ vegans or vegetarians who are religiously promoting and preaching the vegetarianism and even more, so eagerly proud to show the whole world that they DON’T EAT MEAT, she just inspires with her own attitude.




The recipes cited below are from Daria’s blog Dariasdeli, a place you will find a lot of inspiration for a vegan lifestyle, tips and recipes on cooking vegan meals. Check also her private cooking classes where she can teach you how to prepare healthy, plant-based but also economical dishes.

Even more, Daria’s B&B is the only vegan accommodation you will find in the beautiful region of Spain’s south province – Andalusia, near Costa del Sol; staying in these bright rooms with balconies looking to the sea must be a delight.






vegan snakc ideas for picnics


“Aubergines is an exclusive treat. It has more fiber than apples, 90% of it is water, so it hydrates like watermelon. What is most exciting it feeds the body with the “saving life” potassium, and the cells of your body will be forever grateful for it!”



1 medium eggplant per person

1 cup cooked chickpeas or cooked in a can

1 cup of cooked millet

A generous handful of rucola

sea salt or Himalayan salt

1/2 lemon

black pepper


What to do:

Heat the oven to 180° C. On the baking tray I spread the paper. Wash the aubergines, dry them and gently cut along the center in half. Use the fork to make few holes in the middle. Next, put them the baking tray and bake them in the oven for 40 minutes. On the side, take a bowl into which add chickpeas, millet, rocket, salt, pepper and lemon juice. Mix it all together and put aside.

The ready baked aubergines, on each drizzle few drops of olive oil and load the prepared salad on the top of it. You can also add hummus or add some vegan cheese, and if you choose the cheese option gently bake for an additional 5 minutes in the oven.

See the full recipe here





vegan omlet chickpea recipe


“Chickpeas are a wonderful legume, a source of essential plant protein. Considered very important in vegan or vegetarian diets. But the truth is, the nutritional value of chickpeas can benefit everybody, regardless of their food preferences in a tremendous way. I must admit, I searched for an alternative to eggs for a long time until chickpea flour came knocking on my door…”



¾ glass chickpea flour (you can buy it in a healthy food shop of simply blend the chickpeas)

½ teaspoon baking soda

a pinch of salt (Sea salt or Himalayan)

¾ glass of water

1 big red (bell) pepper

1 spring onion

1/3 teaspoon turmeric

1 teaspoon coconut oil


What to do:

Put the flour into a bowl, add the rest of the dry ingredients (soda, salt, turmeric). Then add water and mix thoroughly. Warm up the oven to 190°C.

Wash and cut the pepper together with spring onion. Warm up the pan, melt the oil and fry them a little. Then add into the bowl and mix again with the chickpea mixture. Put it all back on the frying pan and fry for 1 minute to help the mixture set a little

Put the pan into the oven and bake for about 10 minutes until the omelette sets

You don’t have to use the oven – not everyone has one – but it’s easier as you won’t have to flip it upside down. The alternative is to use the pan on the hob.


See the full recipe here




vegan chapati bread recipe


“Indian Chapati Vegan & Gluten Free Bread So Delicious. The word ‘chapat’ in Hindi means flat. This bread is also often called ‘roti’. Traditional flat chapati bread are made of sieved wheat flour (durum), water and salt.”



1 glass of chickpeas flour (you can easily pound the smoothie on a smooth flour like you have a strong blender)

1/2 gluten free flour (you can buy ready)

1 flat teaspoon of salt

1/2 cup of water (maybe need a bit more, because the flour without gluten drinks more water)

1 spoonful of spice zaatar (you can use oregano if you don’t find zaataru, also great with lemon)

1 lemon


What to do:

All the ingredients I put into the blender with the right gadget for kneading; put the blender on for 5 minutes.  Like the traditional women of the subcontinent, you can make it with your hands (I give you respect for that).


Next I divide the dough divided into 15 pieces and roll each piece with a roller to be round (to make the dough not to stick to the countertop sprinkle a little bit of flower on the countertop).


I heat the pan well, then put one prepared bread on it, leave on the pan for one minute, after one minute turn it over and leave for another minute. Remove chapati from the pan. Traditionally, chapati is placed for a few seconds on the fire to gently swell. I have an electric cooker, so can’t really do it. Chapati can be eaten alone warm and cold or eaten with hummus, Catalan romesco sauce or guacamole tastes just fine!

Isn’t the beauty of different cultures combined amazing?


See the full recipe here




Rye crepes 


“The Rye grain is full of goodness providing the body with numerous important vitamin and minerals. It is worth giving it a go as it tastes delicious.”



100g rye flour

a pinch of salt (Sea or Himalayan salt)

½ teaspoon of baking powder (gluten free)

1 tbsp minced chia seeds plus 6 tbsp hot water (vegan egg)

1 very ripe banana

1 tablespoon of vegetable oil (coconut  or rapeseed oil preferably)

1 glass of plant milk (almond, rice, walnut, organic soya)



bee pollen (not for vegans)

mint leaves

xylitol powder (blended xylitol)

few drops of lemon juice

a pinch desiccated coconut


What to do:


Mix all dry ingredients nicely

Ground chia seeds then put it in a glass with 6 tbsp of hot water, let it rest for 5 mins to thicken

Blend all the wet ingredients. Add chia (or egg if you not vegan) and blend it all together

Heat up the pan, melt the oil and fry as with normal crepes

Sprinkle each crepe with xylitol powder, bee pollen, mint leaves and lemon juice. Roll them up and simply enjoy!

The first crepe may come out quite ugly or uneven, but keep going, the rest are quite easy to make!


See the full recipe here





gluten free dumplings recipe


“If you don’t spend your money on quality food now to feed your body with vital vitamins and nutrients you will spend it later on doctors who will probably recommend consuming a daily portion of artificial chemicals trying to get your heart back.”




For the dough

600 grams of flour (gluten-free) you can certainly choose the flour you want

3/4 cup of hot water

1 tablespoon ground flaxseed (pour 6 tablespoons of hot water and leave for 10 minutes until it thickens – vegan egg)


For the filling

cup of dried porcini mushrooms

2 onions

2 cloves of garlic

1/2 kilo of sauerkraut


What to do:



First I start by boiling the porcini mushrooms for 20 minutes in slightly salted water.

I rinse the sourerkraut and then squeeze the water out of it. Next I cut finely and leave it on the side.

Then I peel the onion and garlic and again chop into into small pieces.

Next I heat up the frying pan and add coconut oil into it, add onion and garlic and fry them until they get nice and slightly brown. At this point I add the prepared sauerkraut and fry it for about 30 minutes. My secret to delicious stuffing is to every now and then pour in some water left over from boiling the porcini mushrooms into the pan with the frying sauerkraut. The sauerkraut is ready when it is soft

I blend or chop the boiled porcini mushrooms into very small pieces and then add to the sauerkraut. Then I mix it all nicely together.



I put the flour together with the vegan egg  into a blender (with the right end for the kneading).

I add water gradually and start blending

Otherwise, you can  knead the dough traditionally using your hands

Roll the ready dough very thinly with a kitchen roller and form small circles for the dumplings


To make the dumplings

Fill each one of the small circles with the prepared filling then fold each one in half and close it with your fingers

Heat up the water in a big pot (it must be boiling), put 1/2 tablespoon of salt and very delicately one by one put the dumplings into the pot. They initially land at the bottom of the pot but when ready they start floating

Take them out one by one out of the pot and place on the big plate. It is important to drizzle some olive oil on them so they do not stick

If you like the crunchy effect get the frying pan melt some coconut oil and fry them for a few seconds on each side

Serve with some lovely and aromatic fried onion and fresh rocket.


See the full recipe here


It’s not that difficult to stay healthy even when we travel often. It all depends on where our focus is and what is important to us. And heath should be the first thing we care about, right? Use these vegan snack recipes to spend beautiful day trips full of adventures and exploration but also nutritious food.   


day trips vegan snack ideas - Pinterest


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