From vegoutmag.com
By Maya Flores
Vegan travel can be joyful, delicious, and drama-free—once you know which rookie mistakes to avoid (and how to actually plan for them)
I used to think I was a prepared traveller.
Reusable cutlery? Check.
Snacks in every zippered pocket? Obviously.
A printed list of local vegan restaurants? Of course.
But as I soon found out, none of that stopped me from nearly crying in a remote Italian train station with nothing to eat but a bruised apple and a packet of almonds.
Going vegan opened up a more mindful, meaningful way of eating—but traveling while vegan? That took some serious trial and error.
So today, I’m sharing the five biggest mistakes I’ve made on the road, the plate, and everything in between—so your next trip is plant-powered, not panic-powered.
1. Assuming “plant-based” is a universal language
One of my first trips after going vegan was to Tokyo. I practiced the basic phrases, researched Buddhist temple food, and felt totally ready.
Until a polite waiter explained—very kindly—that the miso soup I’d just ordered was made with bonito dashi (fish flakes), and the tofu had been simmered in pork broth. Oof.
I’ve had similar moments in Greece (feta in a “vegetarian” salad), Argentina (beef broth in vegetable empanadas), and even in a French countryside café where "no meat" apparently didn’t include duck pâté.
The mistake? Assuming that “vegan” or “plant-based” means the same thing everywhere.
How to avoid it:
Do a little cultural decoding before you go. Download translation cards from Vegan Passport or Equal Eats—you can even laminate them. I also save key phrases in Google Translate and mark them as favourites so they’re always a tap away, even offline.
Pro tip? Learn what local dishes are almost vegan and how to politely ask for a small swap. Kindness and curiosity go a long way.
2. Expecting the airport to feed me
I once got stuck in Terminal 2E at Charles de Gaulle during a layover—late at night, every shop closed, and nothing but vending machines full of ham sandwiches and butter cookies.
One bruised banana and a packet of almonds later, I learned: airports are not your friends.
Even major airports with “wellness” lounges often miss the mark. And smaller terminals? Forget about it.
How to avoid it:
Treat your carry-on like a survival kit. I stock mine with:
A hummus-veggie wrap or peanut butter sandwich
DIY trail mix with cacao nibs and dried mango
Instant miso soup packets or lentil pouches (just add hot water)
My holy grail: a collapsible container of roasted chickpeas and sweet potato chunks
Also, do a quick scan of the airport's terminal map before your trip. Some hubs (like LAX’s Terminal 4 or Singapore’s Changi) have decent vegan options—but others are still stuck in 1998. Don’t gamble on gate food.
3. Not researching local dishes ahead of time
I once spent an entire afternoon in Seville bypassing a dozen tapas bars, assuming they’d have nothing for me—only to find out later that espinacas con garbanzos (spinach with chickpeas) is a traditional Andalusian dish that’s naturally vegan.
Oops.
How to avoid it:
Instead of Googling “vegan restaurants in ___,” search “vegan-friendly dishes in ___.” You’ll uncover hidden gems like:
Ful medames in Egypt (mashed fava beans)
Ratatouille in the south of France
Nopales con frijoles in Mexico
Dosa with coconut chutney in South India
I also star places on Google Maps that offer at least one vegan dish—even if it’s just solid veggie sides. That way, if you’re in a pinch, you’ve got a plan (and a map that still works offline).
4. Skipping travel insurance (and not considering food allergies)
On a trip to Thailand, I got food poisoning. Not from meat—but from tofu stir-fried in fish sauce with street-side ice cubes. Rookie mistake.
Even worse? I didn’t have travel insurance that covered emergency care abroad.
I’ve also met travellers with nut or shellfish allergies who relied on good luck and crossed fingers. That’s not a strategy—it’s a crisis waiting to happen.
How to avoid it:
First, get the right travel insurance. Look for plans that cover emergency medical care, hospital stays, and urgent transport. (I use SafetyWing or World Nomads, depending on the region.)
Second, if you have allergies, use tools like Equal Eats or Spokin to create clear, card-based communication. These outline allergens in multiple languages, which can be a lifesaver when dining with language barriers.
Even if you’re not allergic, listing what you can’t eat (clearly and kindly) helps everyone feel more at ease.
5. Forgetting the joy part
I’ll be honest: early on, I stressed over every single bite. I interrogated waiters, cross-examined menus, and spent more time fact-checking ingredients than enjoying the places I was visiting.
One day in Lisbon, I’d planned to eat at a hyped vegan bistro. It was closed. I ended up at a tiny corner bar with olives, crusty bread, and fizzy water. Not what I’d planned. But sitting there, people-watching as the sun set? It was perfect.
How to avoid it:
Remember that food is part of the trip, not the whole itinerary. Keep your standards, but hold them with grace. Try new fruits from open-air markets. Say yes to a surprise tofu curry on a beach. Pack for the misfires, but don’t let them ruin the magic.
Traveling as a vegan means being creative, curious, and kind—to others, and to yourself.
Final thoughts
Travelling as a vegan isn’t always easy—but it is doable, joyful, and delicious, once you learn a few tricks.
Plan like a pro, research like a local, and pack snacks like your life depends on it (because, well, your blood sugar might).
But most of all, don’t forget to enjoy the ride. Every travel hiccup becomes part of your story—and every shared meal becomes a new kind of memory.
Bon voyage and bon appétit, plant-powered wanderers.
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