Get ready for a delicious and adventurous outdoor experience! Vegan camping doesn’t have to mean sacrificing flavor and satisfaction. With these easy and satisfying vegan camping recipes, you’ll be fueled for your next hiking trip or campout. From hearty one-pot meals to sweet treats, we’ve gathered 20 mouthwatering options that are perfect for your next adventure.
Whether you’re a seasoned camper or just starting out, these recipes are sure to please even the pickiest eaters. And the best part? They’re all vegan-friendly and easy to make in the great outdoors!
One-Pot Vegan Chili with Beans and Quinoa
Warm up with this comforting, plant-based chili that’s packed with protein-rich quinoa, fiber-filled beans, and a medley of colorful vegetables.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup cooked quinoa
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the bell peppers and cook for an additional 2-3 minutes.
4. Stir in chili powder, cumin, paprika, salt, and pepper.
5. Add the diced tomatoes, quinoa, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-35 minutes
Campfire Vegan S’mores with Dark Chocolate
Campfire Vegan S’mores with Dark Chocolate: A Delicious Twist on a Classic Treat
Gather ’round the campsite and enjoy this vegan take on the classic s’mores recipe, featuring rich dark chocolate and toasted marshmallows.
Ingredients:
– 1 package of vegan graham crackers
– 1 bar of dark chocolate (at least 70% cocoa), broken into pieces
– 1 bag of large marshmallows
– 1/4 cup of coconut oil or vegan butter
– Pinch of salt
Instructions:
1. Roast marshmallows over the campfire until they’re toasted to your liking.
2. Place a piece of dark chocolate on a graham cracker half.
3. Top with a toasted marshmallow and another graham cracker half.
4. Drizzle coconut oil or vegan butter around the edges to hold everything together.
5. Sprinkle with a pinch of salt for added flavor.
6. Enjoy your delicious Campfire Vegan S’mores with Dark Chocolate!
Cooking Time: 10-15 minutes
Grilled Veggie and Hummus Wraps
A flavorful and healthy snack that’s perfect for a quick pick-me-up or as a satisfying lunch. This recipe combines the natural sweetness of grilled vegetables with the creamy goodness of hummus, all wrapped up in a crispy whole wheat tortilla.
Ingredients:
– 4-6 whole wheat tortillas
– 1 large red bell pepper, sliced
– 1 large zucchini, sliced
– 1 cup cooked black beans
– 1/2 cup hummus
– Salt and pepper to taste
– Optional toppings: chopped cilantro, diced tomatoes, crumbled feta cheese
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Brush both sides of the bell pepper and zucchini slices with olive oil. Season with salt and pepper. Grill for 3-4 minutes per side, until tender and slightly charred.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the wraps by spreading a layer of hummus on each tortilla, followed by a few slices of grilled vegetables and some black beans. Top with your desired toppings.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Vegan Lentil and Rice Foil Packets
A convenient and nutritious meal solution, these foil packets are packed with flavorful lentils and rice, perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup uncooked white or brown rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Foil packets (6-8 inches square)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked lentils, uncooked rice, olive oil, chopped onion, garlic, and thyme.
3. Season with salt and pepper to taste.
4. Place about 1/2 cup of the mixture onto the center of each foil packet.
5. Fold the foil over the filling, creating a tight seal.
6. Bake for 20-25 minutes or until the rice is cooked and the flavors have melded together.
Cooking Time: 20-25 minutes
Easy Chickpea Salad Sandwiches
A delicious and healthy twist on traditional sandwiches, these Easy Chickpea Salad Sandwiches are perfect for a quick lunch or snack. Made with canned chickpeas, fresh veggies, and creamy hummus, they’re easy to prepare and packed with flavor.
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup chopped cucumber
– 1/4 cup chopped red bell pepper
– 2 tablespoons hummus
– 2 tablespoons mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4-6 whole wheat bread slices or wraps
Instructions:
1. In a medium bowl, combine chickpeas, cucumber, and red bell pepper.
2. In a small bowl, whisk together hummus, mayonnaise, and lemon juice.
3. Pour the dressing over the chickpea mixture and stir until combined.
4. Season with salt and pepper to taste.
5. Assemble sandwiches by spreading about 1/4 cup of the salad on each bread slice or wrap.
Cooking Time: None! Simply assemble and serve.
Vegan Banana Oat Pancakes
Start your day with a stack of fluffy, flavorful pancakes made with mashed banana and rolled oats. This vegan recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 2 ripe bananas
– 1 cup rolled oats
– 1/2 cup almond milk
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon vanilla extract
– Pinch of cinnamon (optional)
Instructions:
1. In a blender, combine bananas, oats, almond milk, maple syrup, and salt. Blend until smooth.
2. In a bowl, whisk together baking powder and vanilla extract. Add to the banana mixture and blend until combined.
3. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cup of batter onto the pan.
4. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for another minute.
5. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or coconut whipped cream.
Cooking Time: 10-12 minutes (depending on the number of pancakes)
Trail Mix Granola Bars
These chewy bars are packed with the goodness of trail mix, perfect for a quick energy boost or as a healthy addition to your lunchbox. With just a few simple ingredients and steps, you can create these tasty treats in no time!
Ingredients:
– 2 cups rolled oats
– 1 cup chopped nuts (peanuts, almonds, walnuts)
– 1/2 cup honey
– 1/4 cup brown sugar
– 1/4 cup granola
– 1 tablespoon vegetable oil
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
2. In a large bowl, mix together oats, nuts, and granola.
3. In a separate bowl, combine honey, brown sugar, and vegetable oil. Microwave for 30 seconds or until the mixture is smooth.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Press the mixture into the prepared baking dish.
6. Bake for 20-25 minutes or until lightly golden.
7. Let cool completely before cutting into bars.
Cooking Time: 20-25 minutes
Campfire Vegan Mac and Cheese
A comforting, plant-based twist on the classic campfire favorite.
Ingredients:
– 1 pound macaroni
– 2 tablespoons vegan butter or margarine
– 1/4 cup all-purpose flour
– 2 cups non-dairy milk (such as soy or oat milk)
– 1 cup vegan cheddar shreds (made from tapioca starch, coconut oil, and other plant-based ingredients)
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large pot or Dutch oven, melt vegan butter over medium heat. Add flour and whisk together to make a roux, cooking for 1-2 minutes.
3. Gradually add non-dairy milk, whisking constantly to avoid lumps. Bring mixture to a simmer.
4. Remove from heat and stir in vegan cheddar shreds until melted and smooth. Season with salt and pepper to taste.
5. Combine cooked macaroni with cheese sauce. Stir until well combined.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Roasted Sweet Potato and Black Bean Tacos
Roasted Sweet Potato and Black Bean Tacos: A flavorful and nutritious twist on traditional tacos!
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato cubes with 2 tablespoons olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high. Add black beans and cook for 5-7 minutes or until slightly caramelized.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning roasted sweet potatoes and black beans onto tortillas, then adding your desired toppings.
Cooking Time: 25-30 minutes
Vegan Coconut Curry with Instant Rice
A flavorful and comforting vegan curry made with coconut milk, spices, and served with a side of creamy instant rice.
Ingredients:
– 1 cup uncooked brown or white rice (Instant)
– 2 cups water
– 1 tablespoon coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the instant rice according to package instructions using 2 cups of water. Set aside.
2. In a large pan, heat the coconut oil over medium heat. Add the onion, garlic, and ginger; sauté until the onion is translucent.
3. Add the cumin, curry powder, and salt; cook for 1 minute, stirring constantly.
4. Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.
5. Serve the curry over the cooked instant rice. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Grilled Portobello Mushroom Burgers
Elevate your burger game with this flavorful vegetarian option. Tender portobello mushrooms are marinated in a mixture of herbs and spices, then grilled to perfection.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, pickles, and any other desired toppings
Instructions:
1. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, and oregano.
2. Brush the mixture evenly onto both sides of the mushrooms.
3. Season with salt and pepper to taste.
4. Preheat grill to medium-high heat. Grill the mushrooms for 3-4 minutes per side, or until tender and slightly charred.
5. Assemble burgers by placing a grilled mushroom patty on each bun, then adding desired toppings.
Cooking Time: 12-15 minutes
Vegan Campfire Pizza with Flatbread
Gather around the campsite and enjoy a flavorful vegan pizza experience under the stars! This recipe combines the warmth of campfire-cooked flatbread with savory, plant-based toppings.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– Vegan pizza sauce (homemade or store-bought)
– Roasted vegetables (such as bell peppers, onions, mushrooms, and olives)
– Vegan mozzarella shreds (made from tapioca starch or soy protein)
– Fresh basil leaves
Instructions:
1. Preheat your campfire by adding logs every 10-15 minutes to maintain a medium-high heat.
2. In a mixing bowl, combine flour, salt, and sugar. Gradually add water, mixing until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into 2-3 portions, depending on desired flatbread size.
5. Roll out each portion into a thin circle (about 1/8 inch thick).
6. Place flatbread over campfire cooking grate or a cast-iron skillet.
7. Spread pizza sauce evenly, followed by roasted vegetables and vegan mozzarella shreds.
8. Top with fresh basil leaves.
9. Cook for 5-7 minutes on each side, or until crust is golden brown and toppings are heated through.
Cooking Time: 10-14 minutes
Spicy Peanut Noodles with Veggies
This recipe combines the creamy richness of peanut sauce with the spicy kick of chili flakes, all wrapped up in a delicious noodle dish loaded with crunchy veggies.
Ingredients:
– 8 oz rice noodles
– 2 tbsp peanut butter
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 1 tsp chili flakes
– 1/4 cup water
– 1 cup mixed veggies (bell peppers, carrots, broccoli)
– Salt and pepper to taste
– Scallions for garnish (optional)
Instructions:
1. Cook noodles according to package instructions.
2. In a blender or food processor, combine peanut butter, soy sauce, ginger, and chili flakes. Blend until smooth.
3. Heat the mixture in a wok or large skillet over medium-high heat.
4. Add mixed veggies and cook until tender-crisp.
5. Combine cooked noodles with the veggie mixture. Stir to combine.
6. Season with salt and pepper to taste.
7. Garnish with scallions, if desired.
Cooking Time: 15-20 minutes
Vegan Tofu Scramble Breakfast Burritos
Start your day with a flavorful and filling breakfast burrito packed with scrambled tofu, sautéed veggies, and wrapped in a warm tortilla.
Ingredients:
– 1 block of firm tofu, drained and crumbled
– 1/2 cup diced bell peppers
– 1/2 cup diced onions
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4-6 whole wheat tortillas
– Shredded vegan cheese (optional)
– Salsa and avocado for topping (optional)
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Add olive oil, bell peppers, onions, and garlic. Cook until veggies are tender, about 5 minutes.
3. Add crumbled tofu, cumin, smoked paprika (if using), salt, and pepper. Scramble until tofu is fully cooked, about 3-4 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning scrambled tofu mixture onto a tortilla, followed by shredded cheese (if using). Roll up and serve with salsa and avocado (if desired).
Cooking Time: About 15-20 minutes
Quinoa and Avocado Stuffed Bell Peppers
This recipe is a flavorful and nutritious twist on traditional stuffed bell peppers, featuring quinoa, creamy avocado, and sweet bell peppers. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 2 ripe avocados, diced
– 1/2 cup black beans, cooked and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, mix quinoa, avocado, black beans, onion, garlic, and olive oil.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Cover baking dish with foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, until peppers are tender.
Cooking Time: 45-50 minutes
Vegan Sausage and Veggie Skewers
Get ready for a flavorful and healthy twist on traditional sausages! These vegan sausage and veggie skewers are perfect for a quick weeknight dinner or a fun outdoor gathering.
Ingredients:
– 1 package vegan sausage (such as Field Roast or Upton’s Naturals)
– 1 cup mixed vegetables, such as bell peppers, onions, mushrooms, cherry tomatoes
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Cut the vegan sausage into bite-sized pieces and thread onto skewers along with the mixed vegetables.
3. Brush with olive oil and season with soy sauce, smoked paprika, salt, and pepper.
4. Grill for 8-10 minutes, turning occasionally, until the sausage is browned and the vegetables are tender.
5. Serve hot and enjoy!
Cooking Time: 8-10 minutes
Instant Pot Vegan Lentil Stew
This comforting Instant Pot vegan lentil stew is a perfect blend of flavors and textures, made with red lentils, aromatic spices, and tender vegetables. Enjoy the warm and cozy taste of this plant-based dish any time of the year.
Ingredients:
– 1 cup red lentils
– 2 cups water or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Add onion, garlic, carrot, and celery; cook until the vegetables are tender, about 5 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper.
4. Add lentils, water or broth, and diced tomatoes. Close the lid and set valve to “Sealing”.
5. Cook on “Manual” mode at high pressure for 10-12 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-22 minutes
Vegan No-Bake Energy Bites
These bite-sized treats are perfect for a quick energy boost on-the-go. Made with wholesome ingredients, they’re free from refined sugars and artificial additives.
Ingredients:
– 2 cups rolled oats
– 1 cup dried dates, pitted
– 1/2 cup creamy peanut butter (or sunflower seed butter for nut-free)
– 1/4 cup maple syrup
– 1/4 cup chia seeds
– 1 tablespoon vanilla extract
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine oats, dates, and chia seeds.
2. In a separate bowl, mix together peanut butter and maple syrup until smooth.
3. Add the vanilla extract and salt to the peanut butter mixture; stir well.
4. Combine the wet and dry ingredients; mix until a dough forms.
5. Roll into small balls (about 1 inch in diameter).
6. Store in an airtight container at room temperature for up to 5 days.
Cooking Time: None! These no-bake energy bites are ready when they’re rolled!
Campfire Roasted Corn with Chili Lime Butter
Elevate your campsite cuisine with this sweet and spicy twist on classic roasted corn. Perfect for a camping trip or backyard gathering, this recipe combines the natural sweetness of corn with the bold flavors of chili lime butter.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. Preheat your campfire by adding larger logs to the flames.
2. Place corn on a piece of aluminum foil or a cast-iron skillet.
3. In a small bowl, mix together butter, lime juice, and chili powder until smooth.
4. Spread the chili lime butter evenly over each ear of corn.
5. Cook for 10-15 minutes, turning every 2-3 minutes to ensure even roasting.
6. Remove from heat when slightly charred and tender. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Vegan Chocolate Chip Banana Bread
Moist and delicious, this vegan chocolate chip banana bread recipe is a perfect treat for anyone looking to satisfy their sweet tooth while sticking to a plant-based diet. Made with ripe bananas, rich chocolate chips, and a hint of vanilla, this loaf is sure to become a favorite.
Ingredients:
– 3 large ripe bananas, mashed
– 1/2 cup vegan butter (such as Earth Balance), softened
– 1/2 cup granulated sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed meal)
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/2 cup semisweet vegan chocolate chips
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine mashed bananas, vegan butter, sugar, egg replacement, and vanilla extract. Mix until smooth.
3. Add flour, cocoa powder, and chocolate chips. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Summary
Get ready to fuel your outdoor adventures with these delicious and easy-to-make vegan camping recipes! From hearty one-pot meals like vegan chili and lentil stew, to sweet treats like s’mores and banana bread, there’s something for everyone. Whether you’re a seasoned camper or just starting out, these 20 simple and satisfying recipes will keep you going all day long. So pack your bags, gather your friends, and get ready to enjoy the great outdoors with vegan camping style!
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