Vegan Boat Food
"Because it shouldn't take longer to cook it than to eat it"
We are vegan, (well, mostly). My husband is full plant-based because he has the willpower that only us mere mortals aspire to. I'm a 'cheating vegan' which means when I eat out I sometimes order fish and I don't fuss if there's eggs in desserts. I don't find joy in cooking and I'm not a foodie. If I had it my way I would be happy throwing things in a vitamix and drinking a shake for meals but it's not a socially acceptable way to live. So my philosophy is simple, it can't take longer to cook it than to eat it.
I want to share some core dishes that I lean on that can be used across multiple meals so I'm not in this endless cycle of food prep all day. These recipes are ones I've gotten a lot of mileage out of to assemble fast, easy, no-fuss meals that can be done on a boat without a zillion ingredients - and where leftovers can be reused to create a whole new meal later.
Vegan Simple Slaw
Great side dish or used inside wraps or sandwiches. Add to lentils or quinoa and create a whole new meal.
Vegan Lasagne
This version of lasagne has a little plot twist because no-egg vegan lasagne noodles aren't always easy to find.
Vegan Split Pea Soup
Full of protein and perfect for a rainy day stuck inside. Add protein for a heartier dish or chill it to make a thicker base for vegan wraps.
Vegan Sweet Potato Fritters
These little dudes are great to prepare for passages and are good warm, cold or in between a baguette.
Vegan Flapjacks
Makes a great breakfast or good for late night, guilt-free snacks on a passage. You can't cook too many, they go fast.
Vegan Crepes or Gallettes
Stock up on these french favorites to eat sweet or salty.