As someone who’s both vegan and gluten-free, I think a lot about food, especially when traveling. I travel with tea bags, snack bars, and other packaged food. More often than not, I prepare or buy meals from outside the airport to eat on the plane. Occasionally, however, I’ll crave a warm meal and find myself looking for chili, steamed veggies, or rice and beans (with guacamole, tortilla chips, and salad).
A few years ago, I wanted a warm meal in the Austin airport, where the options were slim to none. A Tex-Mex place I thought would have rice and beans had only an option of breakfast potatoes (home fries or hash browns) with refried beans. I ordered the potatoes and beans with large amounts of the available vegan toppings: shredded cabbage and salsa. An odd combination, I thought, but I sat down to eat and enjoyed the meal far more than expected (and more than any airport food in memory).
Since this discovery of the “Austin airport meal,” I’ve re-created versions of it for breakfast, lunch, and dinner. Though I typically roast or fry potatoes, I’ve used frozen hash browns in a pinch. I then open a can of refried beans, a jar of salsa, and a bag of shredded cabbage. A meal comes together with few ingredients and little time (about 10-15 minutes). I have comfort food (with potatoes as the base), and I meet my goal of eating vegetables as at least half of every meal (by piling on the cabbage).
So, with gratitude for food discoveries in the unlikeliest of locations, here’s my “Austin airport meal”—a meal that’s great when traveling, over-scheduled, or exhausted in the spring semester (for students and teachers alike).
- 1 bag of potatoes (more or less depending on amount desired) with approx. 2 tablespoons of olive oil and water and ½ teaspoon of salt (and possibly pepper or chili powder) for frying
- 1 bag or head of shredded cabbage
- 1 can of vegan refried beans
- Few tablespoons of salsa (to taste)
- Slice potatoes if frying, or cut into wedges if roasting.
- For fried potatoes: add potatoes, oil, water, and spices to a large frying pan. Cook on medium-high heat, stirring occasionally, until the potatoes are soft and browned.
- Heat the refried beans.
- If not already shredded, chop the cabbage.
- Combine potatoes, refried beans, and cabbage in roughly equivalent proportions (I tend to add more cabbage). Add a tablespoon or two of salsa.
This post is written by Beth Godbee for Heart-Head-Hands.com. For more posts like this one, you might try “When Times Get Tough: Simple Sautéed Spinach and Tempeh,” “Potato & Kale Casserole (vegan + gluten-free): Finding Comfort in the Growth Zone,” and other vegan + gluten-free recipes. Please also consider following the blog via email. Thanks!