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Veg Jaunts and Journeys

Small group vegan travel, veg out - and venture farther, all-vegan dining.

No need to make a meal out of side dishes on our trips! Whether on our oil-free plant-based whole food tours or our vegan tours abroad, from “cheap” eats to fine dining – all meals are vegan !

Small Group Travel

With no more than 12-14 travelers on each tour, we keep things nimble and intimate — this allows us to be flexible with what the group wants to see and do and makes each trip unique.

Small Eco Footprint

We will travel like locals on buses and subways when possible , for minimal environmental impact. No jam-packed tour buses for us!

Perfectly Plotted

Experience an amazing lineup of private tours and vegan-friendly activities with all logistics taken care of for you, plus plenty of down time in between to explore on your own and make the most of each trip!

See the World With a Vegan Focus

Affordable small group travel.

We organize vegan tours for small groups of like-minded travelers .

We began six years ago, and have experienced much growth every year as more of the world becomes vegan-friendly . Learn more about our upcoming international tours and our whole food plant based no-oil domestic tours.

Upcoming Vegan Tours

Meet kim, founder of veg jaunts and journeys.

My tours are crafted exclusively for travelers who follow a vegan lifestyle . Of course, I seek out all vegan restaurants for us and engage travelers in vegan-friendly activities and excursions along the way – such as visiting an animal sanctuary or taking a vegan market tour, along with activities that reflect the history or culture of the destination.

Become a Veg Jaunts & Journeys Insider!

New destinations are added to the tour line-up monthly—spots go quickly! So, to be the first to hear about new tours, sign up for our e-newsletter which will arrive in your inbox every month.

Vegan Travel Tips

A guide to travelling as a vegan, or with dietary requirements, how to travel carryon only, no matter how long your trip, previous guests praise veg jaunts and journeys, a happy customer.

I wanted to share what an incredible trip we had. I am describing our adventure to others as magical. The sites, the food and especially the people were all amazing. Considering neither of us had been outside of the US, there was some anxiety at the start, but with your excellent directions and experience it was clear immediately that we were in good hands. Being in a group with folks that live and eat with the same beliefs was so comforting. As a bonus, it was very fun to talk about vegan recipes and foods that others enjoy.

Meals were generally great. Really the entire experience was fantastic and well-organized. I enjoyed the whole time, learned a lot, ate well, enjoyed the company, especially thanks to Kim. It is difficult to think of what could be improved. I have already told a vegan about it.

This is the one of the best trips I’ve had. The guide was great – extremely knowledgeable, flexible and helpful. The food was taken care of – even when it was not included, they were mostly arranged and I didn’t have to wonder where to eat. The sights were beautiful – in all 4 locations – Lisbon, Porto, Obidos and Sintra – the itinerary was very well constructed. Of course, be prepared to walk a lot and eat a lot 🙂

Vickie M.G.

I took my first trip to Europe with Kim’s tour to Scotland and it was amazing! Our group members were great and we became a family along the way. For me this was the best way to travel – some place new with a small, intimate group and a tour guide who is the bomb! 🙌😎 Thanks so much Kim!!!

Well Organized. Fun. Educational. Delicious Food. Worth every penny. These are a few of the sentiments we have about our recent trip to Asheville, NC on one of Veg Jaunts and Journeys fantastic tours. Kim, our tour guide and fabulous leader, made the experience very memorable by having our outings well organized and by her being flexible when we wanted to detour from the planned event.

Mark and Sandy L.

Home safely but missing you fellow travelers all already. Hope to see you all on future Jaunts and Journeys. Wonderful trip! Thanks Kim and Wendy. Well done!

Veg Jaunts and Journeys In The Media

Questions or concerns.

We are here to promptly answer your questions. Don’t hesitate to get in touch ; you can give Kim a call at +1 774 269-6558 , or fill out your contact information on our page. We’ll reply right away!

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Evolving Vegan

Mena Massoud, actor and cookbook author, travels across North America and eats his way through some of the coolest cities to show us how beautiful meals, talented chefs and restaurateurs are... Read all Mena Massoud, actor and cookbook author, travels across North America and eats his way through some of the coolest cities to show us how beautiful meals, talented chefs and restaurateurs are making plant-based food delicious and attainable Mena Massoud, actor and cookbook author, travels across North America and eats his way through some of the coolest cities to show us how beautiful meals, talented chefs and restaurateurs are making plant-based food delicious and attainable

• Mena Massoud
• Laura Marano
• 2 User reviews
• 1 nomination

Episodes 12

Top cast 16.

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• Apr 27, 2023
• March 30, 2023 (United States)
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Who are we.

We're Jase and Ashley, two long-term vegans with a serious travel problem.

We've spent 7+ years traveling and scoping out the best vegan eats, ethical activities and discovering adventure.

We met on the sandy shores of Koh Phangan, Thailand - literally on the sand. Since then we've grown from budget backpackers to remote workers, but always kept our mission to spread the word that vegan travel is not only possible - it's better.

If you're a vegan traveler, digital nomad, or just love a good adventure, join us as we hope to help inspire a different kind of travel.

Let's map out a vegan map together.

If you have any questions for us, don't hesitate to shoot us a message!

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11 Most Popular Vegan Tours to See The World

• July 15, 2020

This post may contain affiliate links (see full disclaimer ). This means if you make a purchase after clicking, I may get a small percentage of the sale, at absolutely no extra cost to you.

Vegan tours are a way of exploring a new destination without the stress of booking everything yourself or struggling to find vegan food while you travel.

On one of these vegan holidays, you can learn about the destination’s history and culture from a guide while tasting plant-based cuisine, all arranged by the tour provider.

But how can you find a vegan tour? Some tour providers offer vegan options but now there are many 100% vegan tour operators out there who set up completely vegan tours! You’ll find a list of upcoming vegan tours below.

These are the best vegan vacations 2020 has to offer!

There are also a number of vegan food tours operating in major cities, if you’ve already planned your vegan holidays for 2020 and want to join a tour in the city/cities you’re visiting. Read on to find out how to book your vegan vacations with a 100% vegan food tour. So pack your vegan luggage , and get ready to travel!

P.S. If you’re looking for a little luxury for your vegan honeymoon, you might also want to consider vegan all inclusive vacations. Click here to see my guide to vegan all inclusive resorts.

1. Vegan Tours of Italy: Vegan Travel Club       1a. Italy 2. Green Earth Travel: vegan tours and travel agency 3. Veg Jaunts & Journeys 4. VegVoyages: Vegan Adventure Travel 5. World Vegan Travel 6. Vegan Epicure Travel       6a. La Dolce Vegan: Italy tour 7. Vegan City Food Tours       7a. Vegan food tours London       7b. Vegan tour Berlin       7c. Vegan food tours Amsterdam       7d. Vegan food tour NYC       7e. Other cities

Vegan Tours of Italy (and more): Vegan Travel Club

Vegan travel club: italy.

As a vegan tour provider, Vegan Travel Club specialises in trips to Italy. Their tours often feature vegan celebrities like Miyoko Schinner, creator of Miyoko’s nut-based cheeses. 

If you’ve ever dreamed of sampling vegan pasta on the Amalfi Coast of Italy or walking the Dolomites in Italy and staying in Italy’s first vegan hotel, check out Vegan Travel Club’s vegan tour offerings. They have more than one vegan Italy tour every year, so you can choose the region you want to explore!

Click here for more information.

Green Earth Tours and Travel

Green Earth Travel is a vegan travel agency run by Donna Zeigfinger, a veteran vegan travel agent and traveller.

Donna’s been vegan for decades and as a long-term travel agent, she knows all about vegan tours or how to help you plan vegan trips.

You can book vegan travel tours through Green Earth Travel, or if you’d prefer a trip on your own, rather than a group tour, as a vegan travel agent, Donna can help you book that and customise an itinerary for you. She can also help you book vegan friendly cruises.

Veg Jaunts and Journeys

Veg Jaunts and Journeys is a vegan tour company specialising in small group tours of 6-12 people. The tours stay in each individual city longer than average to really get to know the place. If you love exploring a city, seeing the lesser-known areas locals live in and love and getting to know its culture, rather than just scratching the surface, Veg Jaunts and Journeys is for you.

If you’re interested in vegan vacations abroad and already have a destination in mind, they also put together custom vacation packages, so if you have a trip in mind, get in touch for a custom vegan itinerary.

VegVoyages: vegan adventures

VegVoyages is a vegan travel adventure tour operator specialising in vegan trips to Asia. Their trips take in Bali, Laos, India, Thailand, Nepal, Sri Lanka and more. They’ve been operating for 15 years, so they know what they’re doing!

World Vegan Travel

World Vegan Travel specialise in all inclusive vegan holidays and adventures in international destinations, which include vetted animal sanctuaries and shelter experiences as well as vegan cuisine.

Trips include Japan, Tuscany and South Africa.

Vegan Epicure Travel

Vegan Epicure Travel tours are weeklong global small group tours, emphasising culture and (vegan!) food-oriented fun. Co-founder Aurelia d’Andrea is an author and editor, who has lived in France and written several guidebooks, plus is Beauty + Travel editor of VegNews magazine. So she knows her way aorund vegan France!

Trips include French wine country and La Dolce Vegan (an escape to Italy, taking in Umbria and Tuscany).

La Dolce Vegan: Italy tour

Join The Vegan Epicure Travel team for a relaxed escape to Italy for a taste of la dolce vita. You’ll visit Rome, where you’ll explore an eat local vegan delicacies, then you’ll head to Umbria and Tuscany, with a detour to the Mediterranean coast.

On this trip, you’ll get to forage for wild food, take a vegan Italian cooking class, stay in a vegan agriturismo (a working farm you can stay in), explore a medieval village on a hilltop, try natural wines at a winery and do a gourmet olive oil tasting.

Vegan food tours of different cities

If you’re more of an independent travel type and prefer to go on your own, rather than joining a group tour, but still want a guide to the vegan sights of a city, then a vegan food tour might be the perfect thing for you! These are usually walking tours that last a few hours or an afternoon, and allow you to get to know a city through a vegan guide. You’ll sample a variety of vegan foods from a few different restaurants, and get recommendations from a local vegan (your guide).

See my list of the most vegan-friendly cities worldwide here .

The Vegan Food Tours company run tours in a few cities, but many cities now have vegan tours! I recommend checking on Airbnb Experiences for vegan tours.

Here are links to food tours in a few major ciites:

Vegan food tours London:  & Shoreditch

Run by the Vegan Food Tours company.

Vegan tours Berlin

Offering four different tours of Berlin, perfect if you’re looking for a vegan food tour of Berlin — just pick the area you want to explore!

Vegan tour Amsterdam

Run by the Vegan Food Tours company

Vegan tours NYC

Available on Airbnb Experiences (if you’re new to Airbnb, click here to get $23/£23 off your first Experience !)

Vegan food tours of other cities

Check out Vegan Food Tours and Airbnb Experiences for tours of many more cities, such as Lisbon, Rome, Barcelona and Athens.

Click here to get $23/£23 off your first Airbnb Experience!

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Looking for luxury? See my guide to the best vegan all inclusive resorts !

Would you rather do yoga or meditation? Check out my vegan retreat guide here .

I also have guides to the best vegan hotels in the world , and vegan friendly hotels in London , the rest of the UK and Berlin .

If you’re looking for destinations, check out my list of vegan friendly cities , and my vegan guides to Barcelona , Brighton , Amsterdam , Athens and Paris .

Learn all about vegan travel , and find more vegan travel tips .

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Caitlin Galer-Unti

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Hi, I’m Caitlin and I’ve been vegan since 2008 and vegetarian my whole life. Since going vegan, I’ve lived in 4 countries and travelled to over 30! I’ve also published two bestselling vegan books (The Essential Vegan Travel Guide and The Barcelona Vegan Guide ) and had my work featured in The New York Times, Vegetarian Food & Living and Vegan Life magazine. I’ve veganised my life and I’m here to help you design your life around your vegan values. 

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Istanbul, Turkey: Vegan Food Tour

Vegan traveler Kristin, @vegannomad gives us a preview of her Vegan Food Tour while visiting Istanbul, Turkey.

Find more videos from Kristin here!

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Your comments would also be very welcome and please consider sharing this video with your friends.

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Cypriot food is full of vegan options, for lunch and dinner we ate flat breads, beans, Cypriot bean salad, salads full of dark leafy greens, tomatoes, lentil soup, pomegranates, dates, oranges, warm bean stew, hummus, falafel, courgette and aubergine salads. […]

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Vegan Travel Guide: Best Trips & Tips for 2024

I still remember when I first started traveling as a vegan. My colleagues were beyond baffled — how could I go out into the world and survive?! To them, veganism was a bridge too far at home, but leaving the country seemed absolutely impossible!

They would ask me some of the craziest and funniest questions — did I lose weight? Did I check a bag filled with food? Did the TSA stop me because I was traveling with a supermarket? And on and on and on, the questions would go.

To be honest, vegan travel wasn’t really a thing a decade or so ago. Staying at a vegan hotel? Ha! vegan Michelin-Starred experience? Ha, again! But today, that’s all changed.

In recent years, vegan options have seen a remarkable surge in popularity, reflecting a global shift towards a more conscious and ethical lifestyle. Many people are starting to connect what’s on their plate with their health and the environment. As that awareness expands, it naturally begins to have a ripple effect of change in other industries like travel.

With the growth of veganism (the vegan food industry alone is expected to double to $92 billion by 2027), growing awareness of travel’s environmental impact, and a desire to support sustainable and ethical tourism practices, vegan travel is becoming a thriving and influential segment of the travel industry.

You might be wondering where to start. Well, this vegan travel guide is for you! I’ll cover everything from fully curated vegan tours to tips for planning your own epic adventure.

This article contains  affiliate links  (paid links) and Veggies Abroad is a member of Amazon Services LLC Associated Program.  A t no cost to you, I may earn a small commission if you make a purchase — this helps keep Veggies Abroad churning out free content!   For an explanation of our advertising partnerships,   please review our privacy policy.

Veggies Abroad Vegan Tours

Let’s start with the most straightforward route and take all the guesswork out of it by taking a vegan tour. There are quite a few vegan travel companies popping up around the world, offering experiences ranging from enjoying vegan street food in Mexico to sailing in the Mediterranean. One such fabulous company to do that with is mine! Veggies Abroad has multiple vegan tours lined up for 2024 and 2025 ( join our newsletter to be the first to know when we announce something new).

We take care of everything for you, from food and accommodations to local experiences and guides — it’s an actual vacation!

Six Tips for Planning Your Vegan Vacation

Not interested in a small group tour? That’s okay. Let’s discuss the best tips for planning your own vegan vacation! Here are a few things to keep in mind when deciding where to go.

#1 Determine what kind of vegan vacation you want to have

On the surface, this might seem like a no-brainer — you want to eat food and see some stuff, right? Well, yes, partially, but there is a little more to it than that. Not every vacation will be a vegan culinary extravaganza, sometimes leading to severe disappointment.

If you want to have a fantastic hiking and nature experience, make that your focus, but keep in mind that the food part of the trip might be underwhelming. For example, I planned a hiking trip to Michigan’s Upper Peninsula. Going into the trip, I knew that the focus would be on the beautiful scenery and that I might have to pack some extra food and be prepared for limited options, but that was okay because food wasn’t the overall focus.

On the other hand, when I want to have a full-blown, knock-your-socks-off vegan food vacation , I choose cities like London and NYC.

There are definite levels between the two, but it’s vital that you recognize the focus going into it. If you’re unsure how friendly a city is, do a quick Google search and see what comes up, or you could also shoot me an email, and I can give you my opinion.

#2 Research before you go!

I always thought this was a well-duh point to make, but after chatting with quite a few people, I realized many of you don’t enjoy the research portion of trip planning. Well, I am sorry to say, but it’s essential to do it; otherwise, you could be super disappointed. But what should you research?

I like to start by researching restaurants and looking at menus and photos to understand what they offer. I’ll jot down the spots, and then from there, I will also search for bakeries, ice cream spots, markets, grocery stores, clothing shops, etc. I find that searching for a variety of different things helps me find great places.

#3 Use Google Maps

Once you find all the spots you want to visit, save them to your Google Maps. You have the option to save things as a green flag, pink heart, and gold star. I save my accommodations and important points (airport, train station) with the gold star, green flags are for sights, and the hearts are for food. I find this incredibly helpful when I am out and about because I can look at the map and see what’s near me. I also can use it to plan my itinerary and make sure I’m staying close to the vegan action (or at least public transit).

#4 Join local vegan Facebook groups

You can find vegan groups in a variety of cities and countries around the world. I prefer to join the city groups, as the members are generally hyper-aware of what’s going on in the city. These groups are terrific for searching for suggestions and asking for feedback. You’ll often find things in these groups that you wouldn’t normally find Googling.

One time, I had limited time in a city, so I used a local Facebook group to help figure out which restaurants I should prioritize. I asked something along the lines of, if you only have 24 hours, which of these restaurants would you visit, and it was so helpful. I ended up visiting a spot that I probably would’ve skipped and loved it.

#5 Learn the lingo & use Google Translate

If you’re traveling abroad, don’t assume everyone will understand English. It’s important to learn a few key phrases before you go (if you join our newsletter , I will send you language cheat sheets in 7 different languages).

In addition to that, make sure you download Google Translate; it’s a lifesaver. You can use it to type in a few words and translate them or scan a package and have it translated. I use it a ton when looking at products and want to know if the ingredients are vegan.

There are also these awesome vegan travel cards from the Fussy Traveller Club that translate “I am vegan” and what vegan means in 52 languages. These are perfect to put in your bag and pull out when needed.

#6 Consider your accommodations

Have you ever stayed at a vegan hotel ? If you haven’t, let me tell you, the experience is next level. It’s so nice not to have to ask 100 questions or have zero options! Vegan hotels are popping up around the globe, and so are vegan-friendly ones. Major chains are starting to adopt more plant-based menu options and sustainably sourcing things like toiletries. When you’re considering accommodations, aside from looking at dining menus, also look to see if they have a sustainability page or policy on their website, and this will help determine if they are even thinking about any of this.

The Best Vegan-Friendly Destinations Around the World

Forget about researching which cities are the best to visit — book your ticket to one of these major cities — they all have amazing vegan scenes!

It is home to 161 fully vegan restaurants and nearly 2,000 vegan & vegan-friendly spots. Make sure to check out my vegan travel guide to London.

Restaurants to visit:

• Mildred’s & Mallow
• Gauthier Soho

Vegan-friendly hotels:

• Inhabit Queens Garden
• Hilton London Bankside (vegan suite in partnership with the UK Vegan Society)

Vegan-friendly things to do:

• La Fauxmagier
• The Third Estate
• Camden Town Vg Food Tour
• Afternoon tea – at Farmacy, The Egerton Hotel, or The Ritz

It is home to 219 vegan and vegan-friendly restaurants — there are 7.9 vegan restaurants per 100,000 people. Make sure to check out my vegan travel guide to Brighton.

• Round Hill Pub
• Queens Hotel Brighton
• Vegetarian Shoes
• Kindly of Brighton – Vg market
• Vegan Food Tour
• Vegan Open-Air Market

It is home to 209 fully vegan restaurants & over 1600 vegan & vegan-friendly spots. Make sure to check out my vegan travel guide to Berlin.

1990 Vegan Living Lucky Leek Brammibal’s

Vegan-friendly hotel:

• Lulu Guldsmeden Hotel
• REWE supermarket – opening soon
• Avesu – shoe shop
• LOVECO & Deer Goods
• Vegan Food & Sustainability Tour

It has experienced a 55% growth in vegan options in one year! There are 99 vegan restaurants and businesses and over 1,000 vegan-friendly places. Make sure to check out my vegan travel guide to Hamburg.

• Kkokki Loves Vegan
• Vincent Vegan
• TA Vegan House
• 25hours Hotel HafenCity
• Empire Riverside Hotel
• Vunderland & Mr. and Mrs. Green
• Denns BioMarket or Alnatura
• Katers Köök – Veganes Deli & Katzencafé or Katzentempel — vegan cat cafes
• Vegan Street Festival & Veggie World

It is home to 160 vegan restaurants and businesses and over 1,000 vegan and vegan-friendly spots. Make sure you check out my vegan travel guide to Paris.

• Aujourd’hui Demain
• Sweet Rawmance
• brEAThe Restaurant
• Arsayo – vg handbags
• Mon Epicerie, Aujourd’hui Demain & Vegami – vegan markets

Los Angeles

It is home to over 200 vegan restaurants and businesses and nearly 700 vegan and vegan-friendly spots. Make sure you check out my vegan travel guide to LA.

• Cafe Gratitude
• Gracias Madre
• Chaumont Vegan
• Freehand LA
• Justine’s Wine Bar
• Bestie’s Paradise
• Vegan Exchange + Vegan Street Fair

New York City

It is home to nearly 100 vegan restaurants and over 1000 total vegan & vegan-friendly spots. Make sure you check out my vegan travel guide to NYC!

• Delice & Sarrasin
• Beyond Sushi
• The Arlo Soho
• 1 Hotels (Central Park & Brooklyn Bridge)
• Orchard Grocer
• Save the Duck & Stella McCartney
• Riverdel/Rebel Cheese

Surprisingly vegan-friendly destinations

The vegan options in these destinations surprised me, and we will continue to see them improve and evolve in the coming years! Now, that’s not to say these are destinations for culinary aficionados; they are places that you might not think have much vegan food aside from lettuce and a Beyond Burger (no shade at Beyond!).

The Finger Lakes

This beautiful area of upstate NY is filled with stunning waterfalls, picture-perfect small towns, dramatic gorges, and vegan food! Thanks to the excellent organization, The Farm Sanctuary (you can visit them), vegans can have a fantastic getaway in this rural part of the state. There are multiple vegan and vegan-friendly B & Bs (I recommend Black Sheep Inn ), and quite a few restaurants have great vegan menus (there’s a vegan and vegetarian restaurant in Ithaca). The area is also a well-known wine region, and many wineries are vegan-friendly. Check my Finger Lakes vegan travel guide before you go.

Before heading to Iceland, I prepared my snack bag and mentally told myself that this trip would be all about nature and that I might be hungry—imagine my surprise when I realized that wouldn’t be the case. The country prioritizes operating as sustainably as possible; in light of that, plant-based options have expanded. Reykjavik has multiple vegan and vegetarian restaurants ; most restaurants and markets have options, too. When we headed outside the city, I was surprised to find vegan options at rest stops (like a vegan burrito, burger, and chocolate) — we barely have vegan options at rest stops in the States! In smaller towns, options did get slimmer, but they were rarely nonexistent.

Make sure you support ethical & vegan-friendly activities

In addition to making cruelty-free food choices, you can’t forget to do the same thing when choosing activities, especially if they involve wildlife. Here are a few things to ask yourself when deciding if an activity is ethical.

• Are animals confined in cages, tanks, or other determined area? Could they get away from you (or other people if they wanted)?
• Why are the animals there? Is it their natural habitat or only for humans?
• Are the animals forced to perform tricks?
• Can you touch, hold, ride, or swim with the animal?
• Do the guides chase, bait, or lure the animals to people? Do they offer guaranteed sightings?
• Does the activity or attraction sell animal parts (snakeskin, tusks, etc.)?

If you answered yes to any of those questions, take your money elsewhere. It’s not an ethical activity, even if the marketing or people managing it say something different. If you’re thinking of visiting Africa, make sure you check out these responsible and vegan-friendly safari camps.

In addition, The World Animal Protection Organization has a great animal-friendly travel guide to check out, and they have these dos and don’ts to follow when it comes to animal experiences.

Wildlife Dos and Don’ts According to World Animal Protection

DON’T hold wild animals for selfies. DO take lots of photos of wild animals from a safe and respectful distance.

DON’T watch wild animals perform tricks. DO watch humans perform tricks in animal-free circuses.

DON’T ride an elephant. DO watch elephants grazing with their herd in the wild or in a genuine sanctuary.

DON’T swim with dolphins or visit dolphin shows. DO see them in the wild from a safe and respectful distance with a responsible dolphin-watch tour company.

DON’T buy souvenirs made from wild animals. DO buy local souvenirs and give back to the local community

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21 Plant-Based Foods That Are Great For Traveling

Whenever I travel I always pack several snacks and a sandwich in my carryon bag.  It’s not just because I always need a supply of food with me wherever I go but to also ensure that I have access to nutritious food.  Not only is it cheaper to travel with my own food but I won’t be as tempted to eat junk food I find along the way if I already have my favorite foods with me.

Prior to switching to a plant-based diet, I would scout an airport’s website to see what fast food restaurants were there and plan where I was going to eat at when I got there.

Nowadays I still scout an airport’s restaurant directory before traveling but now I’m checking to see if there are any healthy plant-based options offered.  If there isn’t then I make a shopping list of plant-based foods I want to bring for the trip. Then the night before I travel, I'll go to the supermarket to buy any ingredients I may need and prep any meals if necessary. When I get to the airport all I need to get is some water after passing through security and I’m all set.

Below are 21 plant-based foods that are great for traveling:

Nut butter sandwich

Instant oatmeal packets

Granola bars

Vegan protein powders

Stevia or agave sweeteners

Hummus wrap

Seeds (flax, hemp, chia, sunflower, etc.)

Fresh fruit (if flying internationally buy them at the airport after passing through security and eat them before landing at your destination)

Cut up raw vegetables

Tea packets

Homemade trail mix

Whole grain crackers

Vegan protein bars

Unsweetened dried fruit

Veggie burger

Salads (dressing must be in a container no bigger than 3 ounces if flying)

Veggie sushi

Fruit and nut bars

Nut butter in to go packets

Pick and choose from this list and you won't go hungry on your next trip.

Have any comments or questions about these vegan travel foods?  Let us know in the comment section below!

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David Moscow Tells All About His Show From Scratch - Exclusive Interview

Nobody could have predicted that the cute kid who played young Tom Hanks in the film "Big" would find himself scouring for acorns in a secret location in Utah or hunting for octopus in Sardinia or smoking butter with lamb dung in Iceland. As an actor, David Moscow has appeared in a slew of films, television shows, and theater, but his new role on his show "From Scratch" is like nothing he's ever done before. In an exclusive interview with Mashed, Moscow opened up about his life-changing experiences on the first season of "From Scratch."

"From Scratch" isn't just any food-travel show. Moscow travels to national and international locations where a local chef prepares a signature dish. Moscow's mission is to find the ingredients for the recipe at local farms, forests, or underwater, if necessary, in a week. So if the recipe calls for ricotta, he has to milk the cow and make the cheese himself. Moscow told us that he had become disconnected from where food came from and how and why it was harvested. His journeys on "From Scratch" brought him into close contact with different cultures that don't take food for granted, especially the animals they slaughter for meat. 

On the show, Moscow had to kill and butcher several animals, and he still chokes up about it. As a result, Moscow and his family now eat vegan or vegetarian five or six times a week. But don't think that "From Scratch" is a diatribe about eating meat . It's not. The show is funny, enlightening, and even thrilling at times.

How David Moscow created From Scratch

What inspired you to create "From Scratch"?

It was a number of streams that came together at one time. I was about to have a child, and I was thinking back in my life about oh what were all the things I enjoyed doing as a kid, and a lot of them end up being out in the woods or apple picking or fishing with my Grandpa. The things that I had not done in 30 years, and as a city guy in New York and L.A., it's so different. My life is like, "Oh, I'm [meeting] somebody for coffee," or driving over to the Valley. And I said my relationship with my food had become so removed because I wasn't picking strawberries anymore. And that related even to the meat that I was eating. I would get meat that was wrapped in plastic at the local grocery store and cook it, or I would have it served to me at a restaurant, and when you look at it, it doesn't have any relationship to the animal that it once was. And I thought that it was important for me, for my kid, to dive back into this.

And at the same time, it was around 2016, and there was a politician who was going around saying terrible things about Central American immigrants, and I was like, "That's crazy!" ... to villainize our neighbors and family, people who've given us this, who work hard to bring food to our table. Central Americans are the backbone of American food, and so I was like, "Let's do a documentary where I try to make tacos and a margarita." And I go down to Oaxaca and harvest corn and with subsistence farmers there, and then go to Jalisco and make tequila or Mescal, and my agent who also repped [Anthony] Bourdain, and so they told him about the show, the documentary. And he came back and said, "This should be a series. You should follow food cultures around the world, food producers around the world."

And it was the idea, the fact that I wasn't an expert. We have a lot of experts on TV, particularly chefs, but this wasn't going to be about that. This was going to be about the people who brought the food to the chefs. Right? So while we do every episode, when you have to make it as a TV series, come up with the structure. I meet with a chef. They make me a meal. I eat it. It's delicious. And then we go through and say, "Okay, there's corn here. There's pork, there's a pig. There's kale." And I'm going to have to go get this, and I have a week to go do it. Then I bring it all back and the chef teaches me how to make it ... Sometimes I fail. It's hard. I mean, the people I worked with obviously have been doing this their whole lives, and you can see the difference between what someone who is clueless ... versus somebody who's very skilled. And that's one of the things I really, one of the reasons I wanted to do the show.

The first episodes of From Scratch were a little rough

What was the order that you shot the first season? Is it as it was shown?

No, we moved stuff around. I was coming from being an actor who was used to having all my lines written for me. And then to come into this reality space or docuseries space where it was David Moscow talking. The first episodes are I'm still trying to figure out how to be on camera and allow [myself] to be myself on camera because I was so used to being, "Oh, what should I say now?"

And you can feel ... as an actor, you can feel the dramatic moments where they're supposed to be with a comedy or where the drama's supposed to be, and early on I wasn't good, so we kicked those to the end.

The crew did an amazing job, but I was just getting my sea legs underneath me. No pun intended. But I think Iceland, which was our premiere, it was right in the center. I was just realizing oh, who I wanted to be on camera, what I wanted to say, and at the same time, the crew was really clicking. And so that was episode one. ... So we hit Italy just before then, so you had Sardinia and Naples, which were really strong episodes. And then the ones after that were New York and Finland and Texas. And then the earlier ones went to the end.

In Sardinia, why couldn't you catch the baby octopus?

Oh my goodness. Well, it was so cute. The biology of little animals, the cute babies we don't want to harm ... right? So yeah, I just didn't see myself... The way you kill octopuses is not cool any-

How's it done?

Ah, so you take octopuses and you beat them up against a rock or you flip them inside out. Bourdain did it on his show, you bite their brain. You take it, and you bite their brain while they're alive. All of that was not cool for me, not with this little baby one. So no, no octopus that episode.

This was David Moscow's moment of transformation

Tell us about the Mexico episode when you had to kill a pig.

Well, I'm not a hunter. I'd never hunted before that episode ... When you're in the blind with the rifle, there's a distancing thing that goes on. It's almost like a video game ... And you're just trying to accomplish this breath correctly, shoot the target. But as I left the blind and walked across, that's when the waves of emotion came ...

It was almost like cinematic. It was getting dark, and we found her, and she was in the dark in the field, and she wasn't dead. She looked at me with this big eye that was like God's flashlight, like "What have you done?" And the hunter, who was teaching me, he took out his pistol because he was going to finish her. And I was like, "No, this is my job. I have to do this. I got us here." Even though the whole time I just wanted to be removed from what was going on. I wanted to get out of there ...

And it was almost like every negative thought about what was going on, this wild piggy smell, the dirt that was on her, the caked mud, there were these ticks down there. I think they're called Lone Star ticks that if they bite you, you actually can't eat meat after that. 

And so pigs are one of the smartest animals, and people raise them as pets now. My father actually stopped eating pork. And they're also one of those animals that we have culturally, collectively as kids from Piglet to "Charlotte's Web" ... So this was a moment of transformation for me. When I shot her, it changed how I eat meat now. I eat it much rarer, much more rarely. I feel like if I'm going to eat an animal, it needs to have been raised humanely, and the people who have raised it need to be paid well for that.

So going from growing up eating breakfasts where there's maybe three or four different dead animals on the table, like chicken sausage and some bacon. I come from a food culture where that's the way it is. My family, my wife's family. And so giving up that completely, giving up your food culture completely is a huge thing.

Also, I enjoy meat, but now that I've killed the animals that I'm eating, I've realized what that means. I could see some period of time in the future, and I'm drifting in that direction anyway, to going vegetarian or vegan, now that it's in my mind. It doesn't need to be the center of every plate. And I'm raising a son, too, [so] I don't want there to necessarily be this huge chunk of meat in the middle of the plate, for health reasons, for moral reasons, ethical reasons. And so yeah ... I'd say we're vegetarian/vegan probably five to six days a week, and then we have our cheat day, our L.A. cheat day.

Slaughtering a cow was an eye-opening experience for David Moscow

In the Texas episode, you had to slaughter a cow?

So, we went down to Texas, and it was a slightly different episode just in terms of structure. In this case, because the slaughter of the cow was so important, we started with just this ingredient, and then we went around Texas to make barbecue from all the different parts of the cow. But we started at a very small, humane slaughterhouse — farm and slaughterhouse. And so the cows are living basically free-range and have good lives right up until the moment. Normally with large factory farming, the animals live these terrible lives and then the last day saves them from that. And in this case, the end for the cow is the worst moment, but they live good lives.

So ... I got in front of the cow, and it was in this pen. And the hard part is that humans anthropomorphize where you put your feelings into that cow. And there was a moment where the cow looked away and looked down, and I took that as "oh, the cow knows what's about to happen." And maybe it did. Maybe it could smell what was going on in the slaughterhouse behind it or maybe not. Maybe it was looking for food. And then we went in. So the FDA doesn't allow us to actually do the stun. There's an air stun gun that goes into the brain, but it's still alive at that point, it's brain dead. At which point, I stepped in to start to kill it and then break it down into the cuts that we all know.

And it was an intense, visceral experience because until it got down into the sides and the cuts of meat that I knew and was comfortable with, you were breaking down a just-dead animal that's still kicking around. You've got to watch out for the hoof. The hoof will come up and get you. First, you're cutting off the head, you're giving the head to the FDA so they can test it for mad cow [disease]. Then you're taking off the hide, which they're going to use, went to a leather maker to process the leather. And that was one of the good things that we learned is every single piece of this cow was going to be used for something. And if it wasn't for human consumption, it went to dog food or cat food.

And so, yeah, you just want to get out of there. You just don't want to do this anymore. But again, this was something I wanted, I needed to do. Right? We did some thumbnail sketches of how many animals I've probably eaten in my life. Forty thousand animals. And that's for an average American, that's basically two animals a day from the age of five until 45. Right? And that doesn't include the all-you-can-eat buffets in Vegas or Italian sandwiches piled high.

And to not have any thought about that because I didn't use the knife or pull the lever or shoot the gun is wild. We are so disassociated from what we're actually doing in the world, and we like it that way ... We want that wrapped in plastic. We want the slaughterhouses in the middle of nowhere, that maybe we drive by and smell on our way to Northern California.

Season 2 of From Scratch will be different

Did your experiences in Season 1 impact Season 2?

So we definitely looked to do more vegetables and plants. One of the hard things is that America is a very meat-centric country. And so how many [people] want to see me go to a garden and furiously pick vegetables? So they like the drama of me being put into situations that cause me distress or to complain. That's what people like to watch.

And so we've been able to lean into things like can I climb a coconut tree and get a coconut? That's as dangerous as trying to harvest octopus. So we lean into making adventure or authenticity around harvesting all types of, whether plants or animals. And I think we lean a little bit into the history now more and talking to the experts now more, which I think putting the medicine in the ice cream is something I've wanted to do from the beginning.

My wife is a co-creator on the show, but she's also the audience. She's who I'm making the episodes for because she's about 10 years younger than me, and her attention span is less than mine. So if her eyes start to glaze over while watching a rough cut, I know okay, we got a little too much medicine in here. We've got to trim that back a bit ... But it means that it's accessible to people, which is what we want. We want people to watch it and learn without feeling like they're being preached to and to learn. 

The people who bring our food to our table are heroes as we saw in COVID. COVID totally ripped whatever mask was on this. They were putting their lives on the line for us to get us fed. And we find that they are at the front lines of climate change. We find that they're at the front lines of the economic justice movement. And if there are lots of people that we all agree should make more money, teachers and nurses and food producers, people who work in restaurants, people who harvest in fields or fish for us, they are totally part of that. They are giving us the sustenance with which to live.

David Moscow reveals details about Season 2

What else can you tell us about Season 2?

Season 2 is I think we know what we're really trying to do now. And each one of these places that we ended up going to tells a unique story. We went to Malta. Malta's where Christian crusaders used as a launching pad against the Ottoman Empire, and they basically became pirates. And they were pirates that were licensed by the Spanish government, literally taxed on the piracy that they got. But what I meant was they were going out and getting spices and gold and bringing it back to Malta, and that was the way it was trickling back into Europe. So Malta became this center point of really interesting food culture.

And ... at the same time, [we]really started to see the battle of the water, how the world is running out of water, and Malta is one of these places that they're trying to figure out. Sixty-five percent of the water now comes from the sea that they're desalinating. So yeah, there's really cool adventures. I try and go after octopus again. It was not pretty because of what happened the last time. I kind of had PTSD ...

We traveled to a few places where the ritual of killing has a spiritual component and is obviously extremely important ... We were in Kenya, and we were with the Maasai, and we bargained for a goat. And then we slaughtered it in the Maasai tradition, which was intense. But this is how my host did it, and so I had to go along with it, I wanted to be respectful of their culture, and so we slaughtered the goat the way they did it.

What do you want your audience to come away with?

The pride and the expertise and the hard work that goes behind harvesting sorghum, harvesting wheat, fishing for crab. I mean, these are tough, dangerous jobs. Fishing is the most dangerous occupation in the world. Do we know that? No, I don't know that. ... And there's no real support structure for people. In a lot of places in the world, they're living at near poverty or below the poverty line to feed people. That's crazy. So, I hope that's something that people take out of this.

David Moscow's favorite meals

What's been your favorite meal in all of your travels?

Eating goat stew on a mountaintop in Kenya, how can anything beat that, right? Going to Zagreb and eating a cuisine. I'm Eastern European on my father's side. No idea what any of these dishes are. To go and make food from my ancestry, my culture with this chef. Tvrtko [Sakota] is the best chef in Croatia. And he learned his cooking skills in Japan, so he makes Japanese-style dishes, but Croatian ancestral historical food. So he's making a pork tartar that's almost like nigiri that you're eating with chopsticks. He's taking a Štrukli, which is a ... He could kill me that I say ricotta, but it's like a ricotta cheese ravioli but made like a gyozo, and everything was so incredible with tastes that I kind of knew. There's just bread with cheese in it and a fried dough with cheese in it in a lot of cultures, but not done like he was doing them.

Iceland last year. Scandinavian food's not something I'd eaten very often or hadn't eaten before that, and wow. Fermented fish, not something I have a lot of. And also, places push you to the limits of your own taste. Taste is so specific and so, you can't legislate tastes. It harkens back to some things that your Mom ate while you were even in her belly. You can't determine what you're going to like and not like.  

And that's one of the things. I try and go to countries and be very open-minded, but at some point, you've got to be like, "This is horrible. This is horrible." And you have to have been raised eating this as a child. Like rotten shark in Iceland. Oh my gosh, right? I'm very open with that too, trying to be as respectful as possible, but to be like, "This is not for me." So each one has its own. To make tacos , to make a margarita, that's phenomenal.

David Moscow wants you to cook from scratch

It seems that the experience and the food are tied together.

I recommend people do it. Nothing tastes better. When you start to harvest, your taste buds and your hunger, the desire begins then. You walk into a hot house in Naples to harvest plum tomatoes, and that sticky, dank, earthy air, and you smell that tomato, and then you pick some basil, and that sits on your hands. The whole time for the rest, three days after that, while you're waiting to get in there, you mash it up in the jar, you put it in the steamer, and by the time that hot jar comes out of there, you are salivating, you are ready. You open it up, you grab a spoon, and that is one of the best tastes you've ever had.

Three ingredients and unbelievable. So if people would start taking the time, and I guess this is what things like the slow food movement are about. Right? If you take the time to really engage with what you're doing, it tastes better at the end rather than this thing that came to you in paper out of the drive-through window that you're mindlessly eating while waiting to go to the next appointment or whatever. So not every meal can be done this way, but I think it's great for families. It's great for, what an experience to go out. And even if you're going to harvest the deer or a wild boar, if you eat meat , this is something you should do to see how you really feel about it when it's up close and personal.

According to David Moscow, this is how you can cook from scratch

How would you suggest someone begin to make a meal from scratch?

Well, look, obviously apples, this time of year, pumpkins, this time of year. You can always go, there are farms that allow you to milk goats or sheep or cows. So if you wanted to make a pie , or if you wanted to make a cheese, a cheese is very simple. Go and milk an animal, come back, either get some rennet or some citric acid, put it in there, make a ricotta. Those are basics that you could start doing particularly in the fall is a wonderful time with fruits and stuff.

Fishing is something that's pretty easy whether you live on the coast or by a river. And then there are as other people like me have gotten more interested in where their food is coming from, I think there are now hunting and butchering classes that people can take. They can go upstate New York. The guy who took me in Texas is incredible. He has Dai Due , which is an Austin restaurant that's a wild game restaurant. Phenomenal, perfectly Texas, and Jesse Griffiths is the chef, but he also has a hunting and butchering school and has ... some amazing coffee table books that talk about hunting and fishing. So you can sign up for one of those, a weekend of one of those. And that'll put you right. That's where the rubber meets the road.

You can watch a new season of David Moscow's adventures when Season 2 of "From Scratch" premieres on October 31 at 10/9c on FYI.

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Where to find vegan food in russia.

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How to Be Vegan in Russia

This article was originally published in September 2015 as an interview with Victoria Logunova, a vegan Russian food blogger, about what it's like to be a vegan in Russia.

Back then, vegetarian food in any form was an oddity in Russia, not to mention vegan food. But I’m pleased to report that a lot has changed in the past few years!

I’ve left my interview with Victoria here for you to read, as it includes some insights and useful tips that still apply today.

But be sure to keep reading to the bottom of the page, where I’ve added my own tips and recommendations based on my experience traveling across Russia on the Trans-Mongolian railway as a vegan in 2019. Spoiler alert: it was much easier and tastier than I expected!

Interview with a Vegan Russian Food Blogger (2015)

I'm really excited to introduce you to Victoria Logunova! She lives in Moscow, Russia, where she runs a vegan food blog and a pop-up vegan café.

Apart from a couple of long and unpleasant layovers in the Moscow airport, I've not yet had the chance to go to Russia myself. I've been really curious about what it would be like to travel there as a vegan, so when I came across  Victoria's blog  I couldn't pass up the opportunity to ask her all about the vegan movement in Russia. Here's what she had to say!

Q: What is it like to be a vegan in Russia in 2015?

A: I would say it’s quite challenging. Russian society is not responsive to new ideas, and sometimes you feel like an alien. Most people in Russia think that veganism is something dangerous for your health.

Or that if you are vegan, you are a member of some kind of cult. As a result, usually parents don’t support their children to go vegetarian or especially vegan. And this leads to conflicts and misunderstandings.

Sometimes it’s not easy. But hey, we are the first generation of vegans in Russia, and we can see the positive changes every day. I think it’s amazing!

The beautiful Winter Palace, now the home of the Hermitage Museum in St. Petersburg.

Q: Have you noticed any changes in recent years, like more vegetarian restaurants opening up or more vegan products becoming available?

A: The vegan movement in Russia is still very young, but it's growing really fast. In the beginning of 2013, the China Study book was published in the Russian language and made lots of people reconsider their eating habits in favour of a plant-based diet.

These days more and more people realize that eating vegan is healthy and natural. I can say that in the last couple of years, the number of vegetarian and vegan restaurants in Moscow has almost doubled.

And yes, more locally-produced vegan products (like plant milks, cheese, nut butters etc.) have become available too. This summer the first (and very successful) vegan festival and several vegetarian food markets were held in Moscow.

For comparison, last year there weren't any. Animal rights activism is also developing pretty well.

"Traditionally, Russian cuisine is very vegan friendly." ~ @vegelicacy

Q: Can you recommend any Russian dishes that are naturally vegan or can be easily veganized?

A: Well, traditionally Russian cuisine is very vegan friendly. In the past, Russian peasants were mostly plant eaters, as they could not afford to eat meat often. Instead, they ate lots of grains, root vegetables, mushrooms, fruits and berries.

But the Soviet times changed many traditions, including the cuisine. After the Second World War, the Soviet leaders followed the idea that people should eat meat every day to be strong and healthy, and tried to catch up with the US in meat consumption. The meat-eating propaganda was very powerful, and it’s still working.

To answer the question, yes, most Russian dishes can be easily veganized.

Happy Vegan, an underground vegan store in Moscow.

Q: There is a commonly-believed stereotype about Russia that people who work in the service industry there are not very friendly or helpful. In your experience, are restaurant staff willing to accommodate vegan diners’ needs?

A: Yes, unfortunately it’s true. It’s a part of Soviet heritage. These days the situation is slowly changing. Restaurant owners are trying to train their staff to be friendlier and more customer-oriented. Not always successfully though. However, in my experience people in vegetarian places are usually attentive and nice.

I am afraid that in a regular restaurant it will be very difficult to explain your dietary needs if you don’t speak Russian. And even if you do, in most cases you will be suggested to eat a salad. So, just find a vegetarian restaurant, all of them have vegan options.

Q: Is there anything else you would like to tell vegans who are thinking about visiting Russia?

A: Russian people look gloomy and unfriendly, but don’t be afraid to ask for help. Russians love foreigners, and even if they don’t speak English, they will do their best to help you.

Try your luck with young people; they are more likely to speak English. If you come to Moscow , feel free to contact me; I will be happy to answer any questions.

Where to Eat Vegan in St. Petersburg

Vegan sushi at Healthy Conscience in St. Petersburg

Out of all the cities in Russia, St. Petersburg is the one with the strongest vegan movement of all. You can have quite a range of vegan dining experiences here, from punk burger stands to cozy cafés.

And more vegan restaurants keep popping up all the time. I’ve just checked HappyCow, and I see that several new places have opened since my visit just a few months ago! St. Petersburg now has a fully vegan Mexican eatery and a fully vegan Georgian restaurant, in addition to sushi, Indian, Russian and other cuisines.

The raw food movement is very popular in Russia, so you will often find quite a few raw options in Russian vegetarian and vegan restaurants.

In the future, I hope to publish separate posts on vegan food in St. Petersburg and vegan food in Moscow. But for now, here are a few of my favorite vegan and vegan-friendly eateries in the city.

Healthy Conscience

Delicious and creative sushi, and it’s 100% vegan! No English menu, but the staff can help translate, and it’s very affordable. Try the Philadelphia, California and Udzumaki rolls.

A mix of Russian and international dishes, all of which have been veganized. A bit hard to find, but worth seeking out. The menu is in English, even though the sign outside is not.

Vegetarian café with oversized swings that you can sit in while you eat. The food is good, though portions run on the small side. Check the weight of the dish, which is listed on the menu in grams.

A veganized version of "herring in a fur coat", a popular Russian dish

This vegetarian restaurant offers lots of vegan and raw food options. It’s the best place to come for veganized versions of traditional Russian dishes.

Another one that’s hard to find (a recurring theme in Russia), this is quite literally a hole in the wall inside the Etazhi Loft Project cultural center. The burgers here are awesome, and you can choose a patty made from falafel, tofu, seitan or tempeh.

Where to Eat Vegan in Moscow

Vegan lasagna surrounded by street art at Veganga

While St. Petersburg has been spearheading the Russian vegan scene for a while now, Moscow is quickly catching up. 

At last count, both cities had roughly the same number of fully vegan eateries (about 20 each). Of course, Moscow is more than twice the size of St. Petersburg, so per capita it still has fewer options.

An excellent vegetarian restaurant with vegan and raw options marked on the menu. Good range of Russian and international dishes, and a pleasant outdoor seating area.

The focus here is on healthy food, with lots of bowls and salads, although they also do burgers. Most menu items are vegan or can be veganized, although the labeling on the menu is not so clear.

Flora no Fauna

This is a fully vegan food court stall inside the central market. It offers tasty, healthy dishes such as baked sweet potatoes and a superfood salad.

Vegan Russia Travel Tips

A vegan version of a Napoleon cake, available at Fresh in Moscow

So we’ve established that Moscow and St. Petersburg have plenty of vegan options, but what about elsewhere in Russia? The truth is, traveling in Russia as a vegan was a lot easier than I thought it would be.

Here are my top tips for finding vegan food no matter where you are in Russia.

Find Restaurants Via HappyCow + Apple Maps

We found this veggie burger in the small city of Vladimir thanks to HappyCow

Even in second-tier or third-tier Russian cities, you will often find at least one vegetarian or vegan restaurant. 

Be sure to download the HappyCow app if you haven’t already. It’s the best global directory of vegan restaurants, vegetarian restaurants and veg-friendly restaurants, and it’s how I discovered more than half of the places where I ate during my month-long Russia trip.

Be aware, though, that the maps in HappyCow are powered by Google Maps, which tends to be unreliable in Russia. Even though Google is not blocked here like it is in China, most Russians don’t use it.

Instead, they use Yandex, a local company that’s like Google, Uber, Uber Eats and much more all rolled into one. Apple Maps has some kind of collaboration with Yandex and therefore tends to be more accurate than Google.

If you don’t have an Apple device, you could try Maps.Me instead, but I haven’t personally used it in Russia.

Here are a few examples of veg and veg-friendly restaurants I found in Russia thanks to HappyCow and Apple Maps:

Vladimir 

Veggie Bro , a small and inexpensive vegan restaurant specializing in burgers, they also have a changing daily menu

Yekaterinburg

Lyublyu e Blagodaryu, a very upscale stolovaya in Yekaterinburg

Rada Café is a vegetarian restaurant that’s set up as a stolovaya but is much more pleasant than most eateries of this type.

Lyublyu e Blagodaryu is run by the same owner as Rada Café and has a similar setup, but an even more upscale ambience. Some menu items are the same as at Rada, but the hot dishes are different.

Khmeli Suneli is a beautifully decorated Georgian restaurant with an English menu. Try the tarragon lemonade!

Viet Mon is a fast casual Vietnamese chain with more than one location in Yekaterinburg. There’s no English menu, but there's a marked vegan section near the front of the menu with five or six dishes, mostly tofu based.

Pkhali from Khinkalnaya Georgian restaurant in Irkutsk

Fitoterapia is one of the best vegan restaurants in all of Russia! It’s also one of the cheapest. The extensive menu is written in English and includes burgers, pizza and milkshakes as well as healthier options.

Khinkalnaya is a Georgian restaurant in the 130 Kvartel complex. The food is quite good, though the prices are on the high end.

This eggplant dish at Café Kailash was definitely the best meal we ate in Ulan Ude.

The only city in Russia we visited where the dining options were pretty disappointing was Ulan Ude. There were no veggie restaurants, and the one Georgian restaurant was pretty far away. 

We settled for vegan Italian food at Marco Polo and Venezia , both of which were pretty sub-par, and vegan Chinese food at Café Kailash and F1 Café , which turned out to be pretty good. 

Just as we were leaving town, a local expat told us about an Indian restaurant called Delhi that has marked vegan options on the menu. If only we’d known!

Eat at Georgian Restaurants

Georgian cuisine is highly underrated, and it's quite vegan friendly too!

Have you ever tried Georgian cuisine before? I’m talking about Georgia the country, not the southern state in the US. It’s one of the most underrated cuisines in the world, and so far the Russians seem to be the only ones who have discovered it.

Georgian cuisine is also much more vegan-friendly than Russian cuisine by nature. So, if you can’t find a vegetarian or vegan restaurant, your next option should be to look for a Georgian restaurant.

There will be plenty of meat on the menu, but you’re also sure to find some delicious vegan options. I’ll be publishing a full guide to vegan Georgian food in the coming weeks, so watch this space!

In the meantime, a few vegan dishes to look for are adjapsandali, lobio and pkhali.

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Who is the Nomadic Vegan?

Hi, I'm Wendy. I'm an intrepid traveler, vegan foodie and animal lover. I travel all over the world (117 countries and counting!) uncovering vegan treasures to show you how you can be vegan anywhere. Read more on my About page .

Uncover a world of authentic, mouth-watering food.

Food brings people together. It anchors you in the present moment. That’s why, years after a trip, you can still remember the taste of fresh, juicy olives in Greece or the fragrant smell of pho simmering on the stove in Vietnam . By pairing the classic grassroots Intrepid travel style with a focus on food, you’ll get up close and personal with the world's most exciting food cultures. It might be spoiling your tastebuds with flavour-filled curries in  Sri Lanka , mastering the art of making soba noodles in  Japan  or sharing a meal with Buddhist monks in  South Korea .

Created with the culinarily curious in mind, these are real, local experiences with a foodie twist: one part culture, one part adventure and three parts delicious. From bite-sized trips to gastronomic odysseys, we’ll get you munching, crunching, sipping and slurping just like the locals. Hungry?

Ceviche is the unofficial national dish of Peru. It's made by marinating cubes of raw fish and seafood in lime juice, onions, salt and aji amarillo chilli peppers, and is served cold with sweet potato chunks, plantain chips and corn on the cob.

This saffron-flavoured rice dish originated in Valencia hundreds of years ago when hungry servants would combine rice with leftovers from Moorish kings' lavish banquets. The dish varies across the regions, but the mixed version with chorizo, mussels and prawns is the most popular internationally.

Struggling to choose just one curry? Fear not. A thali comprises several eye-popping dishes served on a large plate. The dishes typically include grains, lentils, vegetables or meat curries, chutney, raita, pickles and pappadum – creating the perfect balance of sweet, salty, bitter, sour, astringent and spicy flavours.

When travelling through the Balkans, treat your tastebuds to delicious charcuterie boards loaded with traditionally preserved meats, cheeses, vegetables and bread. Some of the most popular Balkan meats to try include cevapi (homemade grilled sausage), njeguši (dry-cured ham) and pljeskavica (Balkan burger).

There’s a whole world of Thai noodle dishes to discover beyond the obvious (and delicious!) pad thai. Khao soi is a chicken and coconut noodle soup from northern Thailand. It’s packed with vibrant aromatics and is served with crispy fried noodles, shallots and fresh lime wedges on top.

Considered to be Israel’s national dish, these balls of deliciousness (made with ground chickpeas, herbs and spices) are a must-try plant-based dish. They’re usually served on a platter or in a warm pita pocket filled with pickled vegetables, crunchy cabbage salad and generous lashings of creamy tahini sauce.

We love the highlights, but for us, the real magic is found off the tourist trails. Our trips combine iconic sites with hidden gems that you’ll only discover with Intrepid. We’re talking mornings exploring the Taj Mahal, followed by a Mughlai cooking class with a passionate home cook.

Whether you’re perusing markets, hunting down the best street food bites or learning how to cook centuries-old family recipes at a homestay, there’s no better way to get the inside scoop on a destination – and its culinary traditions – than with an expert local leader by your side.

Big coaches and flag-toting tour guides don’t cut it for us. With a maximum group size of 12, our groups blend in with the locals and have plenty of opportunities to interact with chefs, street food vendors and group leaders. It also means you can really connect with your fellow foodies.

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Sri Lanka Real Food Adventure

Japan Real Food Adventure

Cambodia Real Food Adventure

Thailand Real Food Adventure

What food can I expect?

Expect to eat the local way. We didn’t call these trips ‘food adventures’ for nothing. Forget Michelin stars and 20-course degustations – our local leaders will help you get behind the scenes of local food culture, track down the freshest street food, discover the most authentic local restaurants and reveal the traditions and techniques that make these destinations so deliciously mouth-watering.

From lining up with locals for fresh tortillas in a Mexican market to hopping between Logrono’s thriving tapas bars, they’ll show you local food from the perspective of those who eat it every day.

How does a Food Adventure differ to a regular Intrepid trip?

All of our food trips have been designed with one thing in mind – experiencing the best local food on the planet. But we all know that there’s much more to food than just eating it – so whether it’s browsing markets for fresh produce, sizzling up a storm in a cooking class or meeting a local street-food legend, we’ve stuffed your plate to the brim.

And once you’ve devoured all the local food you can handle, we’ve made sure our Food Adventures are rolled up into a burrito with the lot so you won’t miss out on the iconic sights and authentic cultural experiences that are found on all our Intrepid trips.

Is there any freedom & flexibility in the itineraries?

Like all Intrepid itineraries, we’ve made sure our food trips provide free time between activities, allowing you to digest a destination either with your group or on your own.

You might spend the morning exploring a buzzing local market with your guide and cooking a delicious local dish with your group before heading off on your own to wander the marbled halls of a museum or cycling through ancient alleys.

We’ve also left plenty of mealtimes free of organised activities, which gives you the flexibility to ‘get your gourmet on’ at a fine dining restaurant or simply seek out your own ‘real food’ adventure.

Needless to say, your leader will be there every step of the way with suggestions and recommendations.

What transport is used?

Sometimes, the best way to eat like a local is to travel like one too. That could mean jumping on a boat to discover the flavours of the Mekong Delta, riding the Tokyo subway to a sake bar or rattling along in a rickshaw in pursuit of Agra’s finest chaats. We love to use local transport because it gives us a chance to experience everyday local life from a new perspective.

What is the accommodation like?

Whether you’re spending the night in an ancient fortress or in the home of a local family, most of our trips include a memorable overnight stay that is designed to make your trip extra memorable. When we do choose to use hotels, all of our accommodation options are in our Original style, which means a mix of 2-3 star establishments that are safe, clean and comfortable.

How do Food Adventures benefit local communities?

We help support local economies by purchasing snacks and meals from street-side vendors, dining in local restaurants, eating seasonal produce from the destination, and using local guides throughout our itineraries.

Many of our trips incorporate visits to community projects, and we choose locally-owned accommodation wherever possible. We are committed to a style of travel that is culturally, environmentally and socially responsible.

Why does every Food Adventure include a plant-based meal?

Plant-based foods generally have a much lower carbon footprint than animal-based foods, and incorporating more plant-based eating into our diet is a major opportunity to mitigate and adapt to climate change. As Intrepid continues to innovate in ways to reduce our impact on the environment, including a delicious meal that showcases local fruit, vegetables, nuts and seeds is just one way that we are investing in the health of our planet.

What about vegan travellers?

We do our best on all our trips to accommodate dietary requirements (including vegan diets), and our Real Food Adventures include at least one plant-based meal. If you want a more tailored experience, that's where our  Tailor-Made team  can step in. We can use our 30 years of experience and regional specialists to help you create your perfect vegan food adventure.

The little things: The Good Times guide to banchan 

Off the menu: steer clear from these foods while travelling

Mind your manners: dining etiquette around the world

Savour Delhi with the best of the capital’s street food

An agricultural renaissance is underway on the outskirts of Rome

Love at first bite: 10 famous sandwiches from around the world

17 new dishes and drinks to sample on your next Intrepid trip 

How the Icelandic hot dog became an international icon 

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Home » Vegan Recipes » MosKale Mule — A Refreshing Vegan Cocktail

MosKale Mule — A Refreshing Vegan Cocktail

Not only is this cocktail a stunner, but it also comes with an added nutritional boost from the kale. Kale is high in vitamins C and K, plus iron, calcium, and antioxidants. It’s a powerhouse of health.

One of the best parts is that you can easily make this special green juice cocktail at home. Ready for Happy Hour at home? Let’s go!

Table of Contents

MosKale Mule Ingredients

The MosKale mule cocktail recipe has just a few simple ingredient, and very simple prep. First you’ll prepare a simple green juice with fresh raw kale leaves and cucumber. Then you’ll make a classic moscow mule. And finally, you’ll add a splash of green juice to your cocktail and watch the magical green transformation!

To make this cocktail you’ll need:

• Ginger Beer
• Vodka—we used Koskenkorva
• Kale Juice (or raw kale and cucumber to juice yourself)

How to Serve Up Your MosKale Mule

You can certainly drink the MosKale Mule any way you’d like, but here are a few of our favorite tips for serving this beautiful kale cocktail:

• Get fancy with it – Have special cocktail glassware? Show off the vegan cocktail’s jewel tone by serving it in your favorite glass. For a bit of fun, you can also try different shapes of ice cubes. Add a kale leaf garnish and a wedge of lime to mirror the ingredients in the drink.
• Pair it with a scrumptious snack – A cocktail is always great with a snack or appetizer. For easy but highly addictive snacks, try the Simply Sweet Roasted Chickpeas, Crispy Air Fryer Potato Wedges, or Roasted Beetroot Hummus. To stay on the kale train, make Cheezy Kale Chips.
• Sip it after dinner – Ginger is great for digestion, so why not try this drink after a meal?
• Swap the juice – Not a fan of kale juice? Swap it for another fresh veggie or fruit juice. Any juice will taste delicious with the combo of Koskenkorva Vodka and ginger beer. Apple, beet, carrot, celery juice—the options are endless!

How to Make a MosKale Mule

First, you’ll need to wash your kale and cucumber. Take the leaves off of the kale stems, and cut a one-inch piece of cucumber. Next it’s time to juice them. A juicer separates vegetable or fruit juice from the pulp, which makes the liquid nice and smooth. In a juicer, feed the kale leaves and cucumber through the machine to make the juice.

Next, fill a glass with ice. Then pour in the ginger beer and Koskenkorva Vodka. Also squeeze in a tablespoon of lime juice. You can use a citrus squeezer or press, or you can simply use your hands to squeeze half a lime. Last, stir that baby up! Use a spoon or a cocktail stirrer to mix it together.

You’ll have leftover kale and cucumber juice. That means more MosKale Mules for you! You can also drink the leftover juice on its own as a green juice shot. Either way, it’s a win-win. If you want to make extra kale cocktails, double or triple the recipe.

Equipment You’ll Need

You only need a few kitchen tools to make this kale-infused Moscow Mule. Here is what you’ll need:

• cocktail glass
• measuring cup
• measuring spoon
• lime juice squeezer or press (optional)
• cocktail stirrer (optional)

Fun Facts about Moscow Mule Drinks

• The classic Moscow Mule did not come from Russia. Can you believe it? It was invented in Hollywood in 1941 at a bar called the Cock ‘n Bull. Another Hollywood creation!
• People started calling it a Moscow Mule, probably because vodka came from Russia.
• Some people say that a bartender named Wes Price first mixed up the drink. He may have been cleaning out the bar’s basement and found extra cases of vodka and too much ginger beer. So it’s said that he put the two ingredients together, and the rest is history!

MosKale Mule FAQs

Can I make a MosKale Mule without alcohol ? You can easily make a virgin cocktail without any alcohol . Simply leave out the vodka, and you’ll have a tasty and refreshing gingery green soda. Yum!

Can vegans drink alcohol ? Yes, they can! Vegans can drink alcohol as long as animal products are not used to make it. Hard liquors are almost always vegan if they don’t include cream or honey . Alcoholic beer and wine are not always vegan, though, so be sure to check the brand.

This MosKale Mule recipe is vegan because it uses zero animal products, and Koskenkorva Vodka is vegan, too.

Is all vodka vegan?

Plain vodka is almost always vegan by default. We don’t know of any examples of pure vodka that isn’t vegan—but flavored vodkas can occasionally contain, cream, honey , or other animal derivatives. Koskenkorva Vodka is fully vegan.

What is ginger beer? Ginger beer is a non-alcoholic, carbonated drink that is bottled. It’s made with ginger, water, and fermented sugar. The beverage’s strong, spicy ginger flavor is delicious as a soda or in a cocktail like the MosKale Mule.

Can I make this without a juicer? While we do recommend using a juicer for an easy-to-make smooth juice, it’s possible to use a high-speed blender instead. Add the kale leaves, cucumber, lime juice, and vodka to the blender and blend until smooth. Pour the liquid through a fine-mesh strainer to leave the pulp out of your cocktail. Then add the ginger beer to finish.

More Refreshing Vegan Drinks You’ll Want to Try

Thirsty for more sip-able vegan cocktails or refreshing booze-free beverages? Here are a few of our favorites:

• Homemade Strawberry Juice
• Cucumber Watermelon Cooler
• Strawberry Peach Spritzer
• Strawberry Mint Lemonade

Check out our Vegan Alcohol Guide to learn everything about vegan alcohol brands, cocktails, and even fun and festive recipes!

Ingredients

Kale & cucumber juice:.

• ▢ 3 large kale leaves
• ▢ 1 inch small cucumber

MosKale Mule Cocktail

• ▢ ice
• ▢ 6 ounces ginger beer
• ▢ 1 tablespoon lime juice
• ▢ 2 ounces vodka , we use Koskenkorva
• ▢ 1 splash kale and cucumber juice

Instructions

• In a juicer, juice 3 large leaves of kale. Then add 1 inch of a small cucumber, which will help push down any remaining kale leaves and juice. Set this nutritious kale-cucumber juice aside.
• Fill a cocktail glass with ice. Add ginger beer, lime juice, vodka, and a splash of the kale-cucumber juice mixture. Stir to mix.
• Just a small splash of the cucumber-kale juice will create a beautiful green colored cocktail without imparting a green juice flavor into your cocktail. Feel free to add more if you enjoy the green juice flavor or wish to bump up the nutrition content of your drink.
• If you add a lot of kale juice to your drink, it will turn a darker, swampier green color. This can be fun for Halloween , but may be less desirable for other occasions.
• Serve with a shot of your remaining green juice, or reserve any leftover green juice for additional MosKale mule drinks.

Recipe and food photography by Michelle Cehn . Article by Nicole Bixler . Content copyright of World of Vegan™, all rights reserved.

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Ukraine war latest: 'Mass disruption' to messaging apps in Russia; Moscow comes under huge drone attack

Moscow has come under one of the largest attacks by Ukrainian drones yet, with Russia saying it destroyed 45 Ukrainian drones overnight. It comes as Kyiv's forces continue to push into Russia's western Kursk region. Meanwhile, major messaging apps have been disrupted in Russia.

Wednesday 21 August 2024 17:35, UK

• Moscow comes under one of largest drone attacks yet, Russia says 
• 'Mass disruption' of Telegram and WhatsApp in Russia
• Ukraine making 'marginal advances' in Kursk
• Russians in border region told to avoid dating apps
• Moscow claims capture of another village in Ukraine's east
• Michael Clarke : Ukrainians 'trying to worry Russia as much as they can'
• Your questions answered: What is Ukraine hoping to achieve with invasion of Russia?

That's all our live coverage on the war in Ukraine for now.

We'll return with any major developments this evening. If not, we'll be back tomorrow with all the latest updates.

Here is a reminder of today's key events:

• Moscow came under one of the largest attacks yet by Ukrainian drones, with Russia saying it destroyed all of them;
• Kyiv's forces have reportedly destroyed or damaged all three bridges over the Seym River in western Russia, a move that could potentially trap Moscow's forces between the river, the Ukrainian advance into Russia and the Ukrainian border;
• Russia's reported use of aerospace forces to defend against Ukraine's invasion "likely demonstrates continuing personnel shortages",  the UK's defence ministry said, adding the personnel are "being misused" which "could reduce Russian capacity to re-take territory in Kursk oblast";
• Moscow's troops claimed to have taken control of a Ukrainian village in the push towards the key strategic hub of Pokrovsk city in the eastern Donetsk region;
• Ukraine's parliament voted to ratify the Rome Statute, allowing the country to join the International Criminal Court - a key part of its drive to join the European Union;
• Russians in the border region invaded by Ukraine have been told by Moscow's interior ministry to avoid using dating apps to prevent Kyiv's forces from gathering intelligence;
• Telegram and WhatsApp were disrupted by a malicious attack which also affected other sites such as Wikipedia, Skype and Discord.

Ukrainian forces have made additional advances in their invasion of Russia's Kursk region, the Institute for the Study of War (ISW) has said.

The Washington-based think tank said Kyiv's forces were continuing to strike Russian pontoon bridges and pontoon engineering equipment (as we reported in our 2.51pm post).

In its assessment, it said Ukrainian troops do not control all of the territory behind the forward line of forces operating in Russia.

But it said Moscow's military command "continues to complicate and bureaucratise its thus-far ineffective command and control structure" for its response to the attack.

It also noted Russian authorities had reportedly re-deployed units from lower priority sectors of the frontline in Ukraine back to Russia in order to address the ongoing invasion in Kursk.

The ISW said it had previously noted such deployments "could affect the tempo of Russian offensive operations".

Russian Orthodox priests have brought an icon to the site of a massive fuel depot fire in southern Russia sparked by a Ukrainian drone attack in the hope it will help tame the blaze, the local diocese has said.

The icon of the Unburnt Bush is considered by Christians in Russia to be a talisman against fire.

We have been reporting on how the fire has been burning since Sunday despite efforts by firefighters to douse the flames.

Around 20 of 74 storage tanks were on fire, the RIA news agency reported on Tuesday, citing local administration boss Valery Gornich.

Volunteers who previously helped Ukrainian refugees are now providing shelter and essential items to Russians affected by Kyiv's invasion of western Russia.

We have more details on the mass disruption to the Telegram and WhatsApp messaging apps in Russia we reported earlier (see 12.57pm post).

Moscow's state communications monitoring service said the problems were caused by a distributed denial-of-service (DDoS) attack.

The service said the attack had been repelled and the messaging networks were working normally again.

Local media said other sites such as Wikipedia, Skype and the social media platform Discord had also been affected.

"The disruption is related to a DDoS attack on Russian telecom operators," the service said, without elaborating on who might have been responsible. 

Russia began to block access to Telegram in 2018, a move which had little effect on the availability of the app there.

WhatsApp's parent company Meta was branded an "extremist" organisation by Moscow in 2022 and its other services such as Facebook and Instagram are now banned in Russia - though they can still be accessed via virtual private networks (VPNs).

Russia has closed airports in its northwestern cities of Murmansk and Apatity and restricted the use of airspace over those cities, the TASS news agency has reported.

Such measures are usually taken in Russia because of potential or actual Ukrainian drone attacks.

Ukraine attacked Moscow earlier today in one of the largest attacks yet on the Russian capital since the start of the war in 2022 (see 09.51am post).

Russian authorities said they had destroyed all of the drones headed towards the capital.

Kyiv has said its forces are using US-made HIMARS rockets to destroy pontoon bridges and engineering equipment in Russia's western Kursk region.

Ukraine has destroyed or damaged at least three bridges over the Seym River since Kyiv launched its attack three weeks ago.

"Where do Russian pontoon bridges 'disappear' in the Kursk region? Operators... accurately destroy them," Ukraine's special operations forces said on Telegram.

It said HIMARS rocket systems were used - the first official statement from Kyiv that Western weapons had been used as part of the offensive.

We are now seeing "the battle of the pontoon bridges," says our  defence and security analyst Professor Michael Clarke .

He says Russian vehicles carrying the pontoon equipment "are pretty obvious from the air because they've got bridge pieces on them," and the Ukrainians are using drones to go after the individual vehicles.

"When they see a pontoon bridge beginning to emerge they try and attack it. The Russians have been trying to build lots of these and the Ukrainians have been trying to attack them."

Russians in the border region invaded by Ukraine have been told to avoid using dating apps to prevent Kyiv's forces from gathering intelligence.

Moscow's interior ministry told residents, military and police personnel in the Bryansk, Kursk and Belgorod regions to avoid "online dating services".

"The enemy actively uses such resources for information gathering," it said on Telegram.

Ukrainian forces are continuing to push into Russia's western Kursk region in an offensive that began two weeks ago.

Ukraine's parliament has voted to ratify the Rome Statute, allowing the country to join the International Criminal Court (ICC) - a key part of its drive to join the European Union.

The move would allow authorities "to more effectively punish" suspected Russian war criminals, according to Ukrainian politician Oleksiy Honcharenko.

The ICC has issued arrest warrants for several Russian officials, including Vladimir Putin and former defence minister Sergei Shoigu for their roles in alleged crimes against Ukrainian civilians - Russia has denied targeting civilians.

"Ukraine has already worked effectively with the ICC to ensure comprehensive accountability for all Russian atrocities committed in the course of Russian aggression," Ukrainian foreign minister Dmytro Kuleba tweeted.

"This work will now be even more effective." 

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