Easy Vegan Camping Meals

Camping season is approaching, and this, for many, is excellent news. Going camping presents a perfect opportunity to become one with nature, and what better time to enjoy a delicious and nutritious vegan meal than when you are connecting with Mother Earth. If you want to make your camping experience the best it can possibly be, click through to read our blog on how you could sleep comfortably in a tent. While many camp meals are filled with animal products, there are now a ton of plant-based options available on the market. But you may wonder, what vegan meals can I make when I’m camping? It is entirely valid to ask yourself this, and the answer is much simpler than you might initially think.

Enjoying a delicious and healthy meal in the comfort of the great outdoors is unmatched. There are plenty of simple vegan recipes that you can have in a matter of minutes at your campsite. If you are looking for some vegan camping recipes or a guide on how you can preserve your plant-based diet when you are backpacking outdoors, this is the article for you. In this post, you will find some vegan recipes for breakfast, lunch, and dinner, as well as a guide on what equipment you need to be able to prepare these recipes from the comfort of your camp.

How to Prep for Easy Vegan Camping Meals

It’s always better to be prepared and not have to go too long without eating or spend the whole trip eating dehydrated powder or canned beans. To avoid this you can make some on-the-go vegan snacks ahead of time that don’t need refrigeration or some homemade trail mix or granola bars on the go. You can also prepare other foods such as potato salad or pasta salad, hummus or other dips, cookies, sweet or savory muffins, among other options. Having some food prepped can save you a lot of time at lunchtime and also when cleaning up your camp when it’s time to leave.

What Equipment Do You Need for Easy Vegan Camping Meals?

If you can, be sure to pack the necessary cooking gear with you for a stress-free camping experience. You don’t need too much equipment to cook and eat when you go camping. Although, of course, it all depends on how long your trip is and how remote the place you go is. However, try to take at least half of the equipment on the following list with you and you will have a comfortable and worry-free camping experience. Above all, you will have everything you need to prepare those delicious vegan recipes in the comfort of your camp. Here is the equipment that we recommend you take with you while camping:

• Camping cookware set: light pot, kettle with 2 cups, fork, knife, and spoon kit.
• Gas camping stove.
• A pan.
• Griddle. 
• Stainless steel coffee maker.
• Kitchen utensils: tongs, spatula, can opener, sharpened knife.
• Cutting board.
• Mixing bowl.
• Large cooler.
• Bin for washing dishes.
• Biodegradable dish soap and dish scrubber.
• Dishcloths for washing and cleaning.
• Extra food storage containers for leftovers.
• A couple of large bottles of water.

Easy vegan camping meals

We already gave you some ideas of vegan prep foods that you can prepare ahead of time to take with you when you go camping. But if you want to make some fresh vegan food on the spot and you have the necessary equipment and ingredients, here are some simple vegan camping recipes for breakfasts, lunches, dinners, and snacks that you can prepare in a matter of minutes on your campsite.

Breakfast

Tofu Breakfast Burrito.

In addition to being delicious and nutritious, this recipe is the perfect grab-and-go option when you’re camping. For this recipe, you will not need any elaborate or difficult-to-find ingredients. Just some veggies, kitchen utensils, and the willingness to make a flavorful breakfast. To prepare these delicious scrambled tofu burritos, you will need the following:

Equipment:

• Cutting board.
• Sharp knife.
• Measuring cups and spoons.
• Camping gas stove.
• Skillet.
• Spatula.
• 

Ingredients:

• 1 small red onion, cut into 1/4 “moons.
• 2 or 3 bell peppers, thinly sliced.
• 1 pound extra-firm tofu, drained
• 1 avocado, sliced
• 2 tablespoons of olive oil.
• ½ teaspoon of salt.
• 1 teaspoon of ground turmeric.
• 1 teaspoon of cumin.
• ½ teaspoon of coriander.
• ⅓ cup of nutritional yeast.
• 1 lime, juiced
• 6 flour tortillas.
• hot sauce to taste. (optional)

Step by Step:

1. First, heat 1 tablespoon of oil in your skillet over medium heat until hot, then add the onion, bell pepper, and salt. Sauté for about 10 minutes or until smooth. Then remove the mixture from the pan and set it aside for a moment.
2. Now heat the remaining olive oil in the pan over medium heat. Add the tofu and break it into small pieces with the spatula. Cook for about 10 minutes, occasionally stirring to prevent the tofu from sticking to the pan. Then add the spices, nutritional yeast, and lemon juice, cook for a few more minutes, then remove the pan from the heat.
3. To assemble the burritos, warm the tortillas a little, spoon some of the onion and pepper mixtures, a tablespoon of scrambled tofu, a slice or two of avocado, and some hot sauce (optional) on one side of a warmed tortilla. Fold in the sides, then fold the bottom (the edge closest to you) of the tortilla to cover the filling. Keep rolling until you finish wrapping the burrito.

Pancakes.

Pancakes are an excellent treat when you go camping. Pancakes are one of the simplest, quickest foods to make, and one of the easiest options for a vegan alternative. Some supermarkets offer pre-made mixes for vegan pancakes, but you can make your tasty version by following this recipe:

Equipment:

• Mixing bowl.
• Fork or whisk.
• Pan or griddle.
• Ladle.

Ingredients:

• 2 cups or 240 g of whole wheat flour.
• 1 teaspoon of sea salt.
• 2 tablespoons of baking powder.
• 2 cups or 500 ml of unsweetened almond milk or non-dairy milk.
• 4 tablespoons or 60 ml of pure maple syrup or any other type of syrup that you like.
• 2 teaspoons of pure vanilla extract. (optional).
• 1 teaspoon of cinnamon. (optional).

Step by Step:

1. Mix dry ingredients in a mixing bowl. You can use a fork or whisk to help break up flour lumps and help evenly distribute the baking powder and salt. Mixing the dry ingredients in this way will give you some fluffy pancakes.
2. Begin heating a nonstick skillet or pancake griddle over medium heat. Pour the milk and vanilla extract into the dry ingredients and fold gently until you moist all the flour. The batter will be pretty thick and almost foamy, but it will still be pourable. This is perfect and it means the baking powder is working.
3. Once the pan is hot, use a little coconut oil or nonstick cooking spray, if needed. Then add about 1/3 cup servings of the batter over the skillet. Let the pancakes cook for about 4 to 5 minutes until the edges look dry, firm, and golden. Once you see tiny bubbles start to appear in the batter, flip and cook for another 30 to 90 seconds until cooked through and golden brown on both sides.
4. Repeat this process until you have used the remaining batter. If you like, you can keep them warm in the oven on a low setting until ready to serve.

Apple Pie Quinoa Porridge.

If you want to give your morning a tasty twist, this is an excellent option. Apple pie quinoa porridge is super flavorful and can keep you full for longer than oatmeal. Preparing this rich and creamy porridge will take only 20 minutes, and you can prepare it using a few utensils in the comfort of your camp. To prepare this tasty apple pie quinoa porridge, you will need the following:

Equipment:

• Gas Camping Stove.
• Pot.
• Cutting board.
• Sharp knife.
• Grips of measuring.
• Spoons
• Bowl.

Ingredients:

• 1 apple.
• 1 cup of quinoa, rinsed.
• ½ cup of water
• 1 ½ cups of coconut milk, box.
• Pinch of salt.
• ½ teaspoon of vanilla.
• 1 teaspoon of cinnamon.
• 2 or 3 tablespoons of maple syrup to taste.
• ¼ cup of chopped nuts.

Step by Step:

1. Take the cutting board and the sharp knife and cut the apples into dice. Rinse the quinoa and add it to your camping spot with ⅔ of the apples cut into cubes. Then pour the water, coconut milk, cinnamon, and salt and boil.
2. When the mixture begins to boil, reduce over low heat and tap for about 10 to 15 minutes until the quinoa absorbs most of the liquid.
3. When the mixture has the proper texture, remove the pot from the fire and add the vanilla and maple syrup.
4. Cover with the remaining apples and nuts, a pinch of cinnamon, and any other dressing you want. You can cover it with peanut butter, jam, raisins, coconut flakes, vegan chocolate sparks, or with your favorite fruit.

Lunch

Vegan Dan Dan Noodles

This is a recipe that requires only a pot and fire to prepare, and it is also a high-protein dish that contains buckwheat soba noodles with a luscious peanut butter sauce. To make these delicious vegan Dan Dan noodles you will need the following:

Equipment:

• Gas camping stove.
• Pot.
• Spoons

Ingredients:

• 7 oz buckwheat soba noodles or other high protein noodles; tofu noodles can work great, or egg noodles (for veggies).
• 4 teaspoons toasted sesame oil
• 4 teaspoons soy sauce
• ½ cup peanut butter
• 3 teaspoons sriracha (depending on your tolerance for spices).
• ¼ teaspoon red pepper flakes.

Step by Step:

1. Take the pot, pour in enough water to cover the soba noodles, and then place the pot on the heat until it boils. Once boiling, add noodles and cook according to package directions, which can be around 3 minutes depending on the noodle brand you get. Once you finish cooking the noodles, drain the water from them, but keep 1 tablespoon of the cooking water.
2. Mix the peanut butter, sesame oil, soy sauce, and Sriracha. If necessary, then dilute the sauce with a little water. Sprinkle it with red pepper flakes and salt to taste, and voila! It’s ready to eat!

Red Lentil Sloppy Joes

This recipe puts a healthy spin on a timeless classic. With this vegan version of sloppy joes, you’ll have your lunch ready in no time and enjoy a protein-packed plate that will leave you prepared to tackle the rest of the afternoon fully energized. Here is what you’ll need to prepare these vegan sloppy joes with red lentils:

Equipment:

• Gas camping stove.
• Big pot.
• Cutting board.
• Sharp knife.
• Spoons
• Measuring cups.

Ingredients:

• 1 small onion, minced
• 3 garlic cloves, minced
• 1 Anaheim bell pepper, diced
• 2 tablespoons tomato paste.
• ½ tablespoon of oil.
• ½ cup of red lentils.
• 1 ½ cup of water or broth.
• 1 teaspoon vegan Worcestershire.
• ½ teaspoon of salt.
• 1 tablespoon of mustard.
• 1 tablespoon of maple syrup.
• 2 teaspoons of apple cider vinegar.
• 1 teaspoon chili powder.

Step by Step:

1. Take a large pot and heat the oil over medium heat. Then add the chopped onions along with the anaheim pepper. Sauté the mixture for 3-4 minutes until it softens and the onions begin to caramelize. Now add the tomato paste and sauté for one more minute. Then add the garlic and cook for another minute.
2. Now add the red lentils to the pot along with 1 ½ cup of water or broth and bring it to a boil. Once it boils, reduce to a simmer and cook for about 15 minutes, occasionally stirring until the lentils are soft but not too much.
3. Then add the maple syrup, Worcestershire, mustard, salt, chili powder, and apple cider vinegar. Stir the entire mixture and simmer for about 5 minutes or until thickened.
4. Serve on toasted buns and add your topping of preference.

Chickpea Salad Sandwiches

The sandwich is an iconic staple when it comes to practical meals on the go. With this chickpea salad sandwich, you will have a complete and nutrient-packed meal that you can take with you on hikes or enjoy by the fire. It is an extremely easy recipe to prepare when camping since you do not need complicated materials or many utensils or dishes to carry it out. To make some delicious chickpea salad sandwiches, you will need the following:

Equipment:

• Mixing bowl.
• Fork.
• Ladle.
• Measuring cup.
• Masher (optional).

Ingredients:

• Two 15 oz cans or 3 cups chickpeas, drained and rinsed.
• 1 ripe avocado or 120 g, crushed.
• 2 celery stalks and leaves, chopped (1 cup or 140 g)
• ½ chopped red onion (1/2 cup, 70 g)
• 1 to 2 tablespoons or 30 g of dijon or yellow mustard.
• 2 tablespoons or 20 g of chopped dill pickles.
• 1/2 teaspoon of ground black pepper.
• 1/2 teaspoon of salt.
• Sprouts, pickles, and lettuce to make the sandwich.
• Sandwich bread.

Step by Step:

1. Remove the chickpeas from the can and drain. Then place them in a bowl, and you can mash them a little so that your salad has a creamier texture. You can skip this step if you want to keep the chickpeas whole.
2. Take another cup and add the avocado to mash it with the fork or the smasher until it becomes a paste. Add the celery, onion, and the rest of the ingredients, including the chickpeas, and mix until everything is evenly incorporated.
3. Try to adjust the flavor to suit you until you are satisfied. Now take a slice of bread and serve some of the salad on it, place some pickles, onion, sprouts, and lettuce. Put another slice of bread on top and your sandwich is ready to eat.

Dinner

Southwest Sweet Potato + Bean Burger

What’s better than a rich and nutritious plant-based hamburger to fill you up around the campfire with your friends. The following recipe for sweet potato and bean burgers is very easy to make, and you can make it ahead of time and have it ready or you can start it from scratch at your campsite. To make these delicious vegan burgers, you will need the following:

Equipment:

• Gas camping stove.
• Non-stick frying pan.
• Sharp knife.
• Cutting board.
• Spatula.
• Large bowl or plate.
• Grater.
• Fork.

Ingredients:

• 15 oz can small navy beans, drained
• 1 medium sweet potato, peeled if desired
• 1 flax egg.
• 1 cup of panko.
• 1 tablespoon of oil
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ½ teaspoon coriander
• 1 teaspoon of cumin
• 1 tablespoon chili powder
• 4 hamburger buns, toasted if desired.
• 1 sliced ​​avocado.
• Optional: sliced ​​red onions, vegan cheese, spicy mayo, greens, etc.

Step by Step:

1. First, shred the potato using a handheld cheese grater, grate the potato using the small holes.
2. Once the potato is grated, place it in a bowl or on a large plate. Then add the beans and mash them to incorporate with the grated sweet potato with the back of a fork. Once you have a relatively smooth dough, blend in the flax egg and spices. Finally, add the panko using a spoon and let the mix sit for about 10 minutes.
3. Now make the patties by taking 1/4 of the mixture and forming a ball. Then squeeze it all together with your hands and flatten the ball into a patty of about 3/4 inch thick. Do the same with the rest of the mixture until you have 4 patties in total.
4. Set the skillet over medium heat and add 1 tablespoon of oil. Once it’s hot, add the patties and cook for about 4 to 5 minutes on each side or until the outsides are crispy and the insides are cooked through but still slightly soft. 
5. Now that you have your vegan sweet potato bean patties done, you can take the buns, avocado, onions and build your burgers with the extra topping you wish in them!

Pasta with veggies and sauce.

Pasta is one of the most accessible foods to make when you’re camping since you only need a pot, water, pasta, and whatever you want to add. For our recipe, we’ve chosen a savory tomato sauce. To have this recipe ready in a matter of minutes you’ll need:

Equipment:

• Gas camping stove.
• Cooking pot.
• Sharp knife.
• Cutting board.
• Pasta strainer.
• Dishes to serve.

Ingredients:

• 1 lb pasta.
• 3 or 4 cups of water.
• 1/2 tablespoon of olive oil
• 1 jar of tomato sauce for pasta.
• 3 garlic cloves, minced
• 1 teaspoon salt.
• Pepper to taste
• Vegetables of your choice.

Step by Step:

1. Take the cutting board and knife and cut the vegetables into sticks or squares depending on how you want them, then set them aside for a moment.
2. Pour the water into the pot and place it over medium heat until it boils. Add the pasta and let it cook for about 10 minutes or until al dente. Stir constantly to prevent the pasta from sticking. After it cools, strain it and, if you don’t have another pot, place the pasta in the bowl while you heat the sauce a little and integrate it with the vegetables.
3. Now take the pot and place it over medium heat again. Add the half tablespoon of olive oil, the minced garlic, the rest of the vegetables, and sauté for about 3 to 5 minutes. Then add the tomato sauce and stir to integrate everything. Reduce to low heat for a few more minutes and remove from heat.
4. You can serve the pasta and then add a little sauce to each serving or you can mix all the pasta with all the sauce and then serve the individual servings.

Summer Rolls With Almond Butter Satay

If you like practical, healthy dinners that don’t require much cooking or utensils, these summer rolls with satay almond butter are going to enchant you. The best thing about these rolls is that you can fill them with the vegetables you want or even whatever comes to mind. For our recipe, we’ve chosen a tasty satay sauce that will make you want to take it home with you. To make this rich camp meal you will need the following:

Equipment:

• Gas camping stove.
• Non-stick frying pan.
• Sharp knife.
• Cutting board.
• Large bowl or plate.
• Small bowl.

Ingredients:

Satay sauce:

• 1 tablespoon apple cider vinegar
• Juice of half a lemon or lime
• 2 garlic cloves, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• ½ cup of almond butter
• 2 teaspoons sesame oil
• 2 teaspoons grated fresh ginger
• ⅓ teaspoon red chili flakes
• ½ teaspoon of salt
• Black pepper to taste

Summer rolls:

• Rice paper wrappers, about 12-16 medium
• ¼ cups of peanuts, cashews, or almonds.
• Pickled ginger.
• ⅓ small red cabbage.
• 1 large carrot.
• 1 small cucumber.
• 1 handle.
• 2 garlic cloves, finely chopped
• ¼ cup of sesame seeds.

Step by Step:

1. Lightly toast the sesame seeds and walnuts in a skillet. As soon as you see them start to brown, remove them from the heat and let them cool.
2. Take the cutting board and sharp knife and chop the carrots and cucumber into matchsticks. Take the mango and cut it into thin slices. Do the same with the red cabbage.
3. Soak the rice wraps one at a time in warm water until they start to soften. Then remove them and place them on a cutting board. Top with a couple of slices of each ingredient and add a pinch of sesame seeds, walnuts, and pickled ginger. Then fold the edges one at a time, rolling as you go to keep it tight. Serve the satay sauce in a small bowl and use it as a dip for your summer rolls.

Snacks

Vegan S’mores.

A true campsite classic, s’mores are the quintessential dessert for everyone who’s ever sat around a campfire. To make the vegan version of this exquisite dessert, you will need to find vegan marshmallows, vegan graham crackers, and dark vegan chocolate or a substitute of your preference. First, place the marshmallows on wooden or metal toothpicks and roast them over the campfire or gas stove on both sides until the marshmallow is brown on all sides. Cut the graham cracker in half and place a square of chocolate on one side. Top with the roasted marshmallow, then top with the other piece of graham cracker. Your vegan S’more is ready to be eaten.

Spiced Paprika Popcorn.

This is the perfect snack for any camper, ideal for sitting and watching the stars or taking with you on the trail. This spicy popcorn with smoked paprika is super easy to make, and you don’t need a microwave to do it. You only need 2/3 cup of popcorn kernels, 3 tablespoons of coconut or olive oil, 4 tablespoons of nutritional yeast, 2 teaspoons of smoked paprika, 1 teaspoon of garlic salt, 1 teaspoon of red chili flakes, and salt and pepper to your liking. To make this popcorn, take a pot, add 2 tablespoons of olive or coconut oil along with the popcorn kernels, and place the pot over medium heat. Make sure the pot is large enough so that the popcorn kernels are in a single layer lining the bottom of the pot. Cover the pot with a lid or aluminum foil, creating a bubble for the kernels to pop. When the kernels start to pop, gently shake the pot until popping reduces to 4-5 seconds between pops. After that, remove the pot from the heat, remove the lid or foil, and add the remaining oil, nutritional yeast, and smoked paprika mixture. Ready! You can enjoy your spicy popcorn by the heat of your campfire.

Grilled Fruit.

As easy and delicious as it sounds. That’s right; you can grill almost any fruit you have on hand and give it that caramel flavor that natural fruit sugars generate when exposed to heat. If you can do so, place a grill over the campfire, slice the fruit, sprinkle the slices with maple syrup, and place them on the grill. You can cook them wrapped in aluminum foil. Peaches, apples, pears, and pineapples work great this way as well as watermelon or banana. You can get creative and even make your fruit kebabs. Once you grill your fruits, you can sprinkle them with cinnamon, walnuts, or vegan chocolate. It’s a delicious and different way to put a flavorful twist on your favorite fruits.