Eating healthy on the road is a feat. Whether you’re on a road trip, on a hike or you’ve decided to get out of town for a few days, you still need to take care of what you’re going to eat while travelling. Sure, you can always go for some greasy junk food in diners along the way, but you better believe that those calories will stay right where you are and they’re not that good for you to begin with. This is why we come to you with healthy vegan snacks suggestions that are perfect when you’re hitting the road and you need to eat right.

Yummy Vegan Granola Bars

There are many recipes for granola bars that taste great and are really filling, but we decided for this chocolate chip one that is very easy to make and can last for a few days. With these, you don’t have to buy chocolate bars or any other sweet; they’re scrumptious enough.

• 1½ cup of oats

• 1 cup of pitted dates

• ¼ cup of maple syrup

• ¼ cup of almond butter

• ¼ cup of vegan chocolate chips

• ½ cup of raw cashews

• ½ cup of raw almonds.

Bake the oats for up to 15 minutes in the oven, the temperature should be 350 degrees F. While they’re toasting, pulse out cashews and almonds in your food processor just until they’re in chunks and then mix them with roasted oats in a bowl.

After that, take your dates and use your food processor to make them pasty and finely chopped, and then add them into the bowl as well.

Take a saucepan where you can warm up the maple syrup and peanut butter (on a low heat) and then pour it over the oats, nuts and dates mixture. It’s mixing time, so don’t give up until you get a well-combined sticky mess. Line a tray with parchment paper, pour the mixture into it and press it down firmly, after which it’s time for the chocolate chips. When you’ve pressed them into the mixture too, you should put it all into the freezer for about 10-15 minutes. After the granola is hardened, you can cut it into even pieces, put it in a plastic container and take it on the road with you.

Fresh Veggies and Hummus

Though it might be a bit rough to preserve fresh veggies for a longer period of time, you can always restock on the go and it’s actually more affordable than buying chips and snacks. Carrot sticks and celery are always a good way to go, because they don’t have to be refrigerated to stay nice and crunchy, but you can also go for some sliced bell pepper, cauliflower and even cucumber. You can add some spices into the combination and we always suggest taking some hummus along with you because let’s face it, hummus goes well with everything. If you want to go all out and make your own hummus, there are some excellent recipes out there, but we’re giving you our favorite and simplest one. Anybody like garlic?

Take your garlic bulb and cut off the top, so that you can clearly see the cloves. Generously drizzle olive oil over it, add a bit of salt and wrap it in aluminum foil. Roast it in the oven at 375 degrees F for an hour.

When the garlic is done, make sure to gently squeeze it out of the peel and put all the creamy garlicky goodness into the food processor. Add the rest of the listed ingredients into the processor and then mix it until it gets smooth and hummus-like. Get it into a container and you’ve got yourself a healthy and delicious vegan dip.

• 1 large garlic bulb

• 2 cans of chickpeas (don’t forget to rinse them)

• juice of 1 lemon

• 3 tbsp. tahini

• ¼ cup water

• 3 tablespoons EVOO

• ¼ teaspoon of sea salt

Energy Bite

These little balls of joy and taste are a great way to go when you’re craving something sweet, and there’s no vegan treat in sight. Besides, nothing beats eating healthy food you’ve made yourself. Here’s one recipe that can be taken anywhere you go, it won’t get bad easily and it’s filling. When you’re on the road and filling a bit hungry, reach for these ginger-fueled energy bites and enjoy.

Put the walnuts into the food processor and pulse until they’re chopped well. Add the dates and pulse continually so that you get a mixture that resembles a dough. Chuck in the rest of the ingredients and mix until you’re satisfied with what you have, after which you can roll the dough into balls and have them on the go. Portion yield: 15+ gingerbread bites.

• 1 cup of quick oats

• 2 tbsp. of maple syrup

• 1¼ cup of walnut pieces

• 3 tsp. of ground ginger

• 2 tbsp. of blackstrap molasses

• 1 cup of dates

• ½ tsp. of sea salt

• 2 tbsp. of cinnamon

As you can see, preparing vegan snacks for the road doesn’t have to be complicated nor expensive. These munches are simple to make, they will help you stay full longer and what’s most important, they will allow you to eat healthy even when the conditions for it are not ideal. 

Monica Nichols is a 32-year-old fashion designer and freelance writer from Omaha, Nebraska. She's been writing for www.diet.st since 2014, and in her free time, she likes making pottery and playing with her pet cat.

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