Lunch on vacation at the beach!

Going on vacation can be challenging for someone on a whole food, plant based diet.

I was right to plan on preparing most of my meals because even when restaurants offered vegetables, they were not vegan and sometimes not even vegetarian!

Most of my vacation meals took less than 20 minutes!

For breakfast, we had  tofu scramble a few times.

With Kala Namak salt and turmeric, the tofu tasted just like eggs! I use soft tofu for the scramble. It needs to drain a bit to eliminate the excess juice.

They were accompanied  with red pepper hummus on toast, but baked tomato on toast was another day. Hash browns and a bowl of fresh fruit rounded out the meal!

Yes that is a Bloody Mary in the background. I made a pitcher and we had it several times.

Ceviche made a fast and refreshing lunch!

This one had hearts of palm, cucumber, tomatoes, mango and onion with lime juice and served with guacamole and blue corn chips.

This ceviche made several meals for us and was  really cold and refreshing! Without the hearts of palm, it made a great topping for our tacos and burritos.

I made a cocktail of orange, pineapple and coconut juice with a good Jamaican dark rum to go with this ceviche. It was such a cool sip on the balcony over looking the ocean!

Another lunch was simple, black bean burritos with green chile peppers and onion, served up with some decadent guacamole and some melon.

I put a little extra hot sauce in the Bloody Mary to accompany the lunch!

This was vacation after all!

With the ingredients we had, we were able to make taco salad, fruit salads and wraps. I didn’t have to do a lot of preparation for each meal because I double purposed pretty much everything.

I might note that I mixed some spices up before the trip and carried them in throw away plastic cups with lids. I also had the majority of our meals planned out and had a shopping list for when we got to our destination.

Happy vacationing vegans!