One of the greatest parts about going camping is having the time to create delicious meals. Plus, the food you cook always seems to taste that little bit better after a day stomping around outside. But for many people, camp cooking can be a bit of a chore. With limited space to keep fresh food cool it’s easy to just cook up some pasta, add a jar of sauce and be done with it. And this is totally fine for a couple of nights of your trip. 7 days of pasta, however, can get a little tedious, not to mention lacking some key nutrition!
We’re big fans of vegetarian food — it doesn’t spoil easily when camping, it’s WAY better for the environment and us, and it tastes amazing. But vegetarian camping meals aren’t the obvious choice for many people, even though they’re usually dead easy to make and super scrummy.
So to help make your next camping menu a breeze to plan, we asked a bunch of camp cooking fanatics to share their fave vegetarian camping meal recipes with us. Breakfast recipes, lunch ideas, evening meals and desserts — we’ve got you covered.
Some of these recipes are vegan-friendly. However, if you’re after only vegan recipes then head over to our selection of scrummy vegan camping food recipes.
- Cast Iron Ratatouille
- Grilled Halloumi and Pepper Stew
- Grilled Apple Crisp
- Campfire Skillet Hash
- Mutabal Dip
- Vegetarian Cheesesteak
- Dutch Oven Vegan Curry
- Scratch Strawberry Chocolate Pancakes with Bourbon Maple Syrup
- Fettuccine Dijon
- Dutch Oven Vegetable Frittata
- Grilled Cauliflower Steaks with Kale Pesto and Tomatoes
- Chana Masala
- Pan-fried Mushrooms
- Solar Oven Blueberry Cornbread Muffins
- Lentil Stew
- 4 Bean Salad
- Chocolate Banana Boat
This list of vegetarian camping meals has something that everyone will love to cook as much as they’ll enjoy eating — even the meat-eaters! From simple camp stove recipes and easy camping meals for the family, to Dutch oven creations, camp meals to make on the grill and gourmet camping recipes.
18 vegetarian camping recipes
From our cookbook, The Gourmet Girls Go Camping: Amazing Meals Straight from Your Campfire. This is a gorgeous and simple recipe to make. It’s all about presentation. Use a mandolin to cut the veggies. We carry one in our camp equipment.
Cast Iron Ratatouille Recipe
Go gourmet on your next camping trip
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 3 sprigs thyme, leaves only
- 1 Vidalia sweet onion, thinly sliced
- Herbes de Provence
- Fleur de Sel (French sea salt), or substitute any good quality sea salt
- Freshly cracked black pepper
- 3 to 4 Roma tomatoes, sliced very thinly
- 2 yellow or green zucchini, sliced very thinly
- 2 to 3 long, narrow eggplant (try Japanese or any that have a longer shape), sliced very thinly
- 1 small log good quality goat cheese
- Prepare fire for Dutch oven cooking
- In your Dutch oven, warm 1 tablespoon olive oil and cook garlic and thyme for 1 minute over medium heat or until fragrant. Transfer to a large mixing bowl and set aside.
- Add another tablespoon of olive oil to the oven and caramelize onions, seasoned with cracked black pepper and Fleur de Sel over medium heat, about 15 minutes. Remove from heat and spread onions evenly across the bottom of the Dutch oven or cast iron skillet.
- Prep veggies for arrangement. Pat dry and salt tomato slices with Fleur de Sel. Set aside.
- Add zucchini and eggplant slices to bowl with garlic and thyme. Toss with 2 more tablespoons of olive oil and season with Fleur de Sel and cracked pepper.
- Arrange the vegetable slices in a spiral around the Dutch oven, working from the outside in. Stack zucchini, eggplant, and tomato in the same order until a complete circle is formed. Once the outside circle is complete, begin another just inside. Continue until the spiral is finished and the middle is closed. Crumble goat cheese over all.
- Place Dutch oven back over the coals, cover with lid, and place six coals around the edge of the lid. Cook until the vegetables are browned and tender, about 15 minutes. Allow to rest for 5 minutes before serving.
This vegetarian camping recipe is certainly not one reserved for the non-meat eaters out there. As a meat eater myself I’m a huge fan of vegetarian food when camping. It’s cheaper than meat-filled feasts. It’s much easier to store the ingredients on longer camping trips. And more to the point it’s just plain delicious!
Grilled Halloumi and Pepper Stew Recipe
A super summery camping stew that is as fresh as it is warming.
(or two if you’re feeling hungry!)
- 2 red peppers cut into strips
- 1 yellow pepper cut into strips
- 250g pack of halloumi sliced
- 3 or 4 tomatoes chopped into quarters
- 1 tin tomatoes
- Juice of ½ a lemon
- 1 tbs smoked paprika
- ½ tsp chilli flakes
- 1/2 tsp ground black pepper
- Pinch of salt to taste
- 1 handful of fresh mint, chopped
- 1 handful of fresh parsley, chopped
- 1 handful of fresh basil, chopped
- Place the halloumi and peppers on the grill of a mature campfire or BBQ and leave them to slowly brown and chargrill.
- Meanwhile, mix the chopped and tinned tomatoes, lemon juice, smoked paprika, chilli flakes, salt and pepper in a pot and set aside.
- Once the halloumi has browned and the peppers are slightly charred on one side, turn them over to cook on the other side.
- Place the pot of tomato mixture onto the grill to slowly heat up whilst the halloumi and peppers continue cooking. Alternatively, if there is no space on the grill this can be done on a camping stove.
- Once the halloumi and peppers and nicely browned and charred, remove them from the grill and gently stir them into the pot continuing to heat if needed.
- Finally, take the pot off the heat and stir in the herbs.
- Serve with a chunk of sourdough bread, and a green salad if you’re feeling super summery!
Note: Halloumi has the tendency to disappear between between the bars of cooking grids, so you’ll need to be careful when placing and turning it. It does much better on a grill with vertical and horizontal bars like the one in the pictures, the Primus Kamoto.
Since a popular way to cook fish and veggies on the grill is in a foil pack, why not an easy dessert? This grilled apple crisp cooked in a foil pack is as delicious as it is simple. Mix up the oat topping in advance, grab a few apples, aluminum foil, and pack it for your next excursion. Best part, each foil pack is an individual serving so you don’t have to share!
Grilled Apple Crisp Recipe
This recipe is easily doubled for a big group or cut down for a solo adventure
- 2 firm apples, peeled, cored and diced
- 3 Tbsp sugar
- 2 tsp lemon juice
- 1/3 cup light brown sugar, packed
- 1/3 cup all purpose flour
- 1/2 cup rolled oats
- 1 1/2 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, softened (1/2 stick)
- * non-stick foil and heavy duty foil
- ** vanilla ice cream and cinnamon for serving
- Toss apples with sugar and lemon juice. Set aside.
- Combine remaining ingredients in a medium bowl and mix well until fully combined.
- Tear off four 11-inch pieces of non-stick foil. Alternatively spray four pieces of foil well with non-stick cooking spray. Tear off four 11 inch pieces of heavy duty foil and set aside.
- Set your grill to med/low heat.
- Spoon 1/4 of the apples on one half of a piece of non-stick foil and top with 1/4 topping.
- Fold foil over in half and crimp the edges.
- Place crimped pouch on a piece of heavy duty foil and fold in half and seal edges.
- Repeat with remaining three servings.
- Place on grill and cook for 20 mins. Remove and carefully open each pouch.
- Transfer to plates and serve with vanilla ice cream and a sprinkling of cinnamon if desired.
Cook’s Note: Don’t skip the two-step foil pack. This is necessary so the crisp doesn’t burn or stick!
My “Campfire Skillet Hash” is versatile enough that it can be eaten for any meal of the day. Easy to cook on an open fire, this dish can be made for an individual or group meal.
Campfire Skillet Hash Recipe
An easy and healthy camping meal for any time of day
- 1 TBSP coconut oil
- 1 can black beans
- 1 jar of salsa
- 1 sweet potato, diced and pre-cooked either before your camping trip, or in boiling water over the campfire
- 1 red pepper, cut. If fresh peppers aren’t available, you can substitute a small jar of roasted red pepper
- Sliced jalapeños, fresh or canned 4 eggs
- 1 avocado, optional
- Heat coconut oil in cast iron pan over an open fire.
- Add black beans, prepared sweet potato, pepper, and jalapeños.
- Once the veggies are steaming and the pan appear hot enough, add the eggs and scramble.
- Top with salsa and sliced avocado and serve promptly.
Cook’s Note: Don’t forget to pack your can opener!
If you like hummus then you’ll LOVE mutabal. It’s one of my favourite recipes to make over a campfire or BBQ. Plus, it has a wonderful creaminess from the high-fat Turkish yogurt, a beautiful smokiness from the eggplants and the crunchy pop of the fresh pomegranates is too good.
This dish is perfect for groups because you easily make a large amount and you don’t need too much equipment. It’s also great to make directly over a campfire.
Mutabal Dip Recipe
A rich, creamy and smokey eggplant dip
- 2 eggplants
- 1 + ½ cup yogurt 10% fat
- ½ cup tahini
- 1 clove of garlic
- ½ pc lemon, juiced
- 4 g vegetable oil (about 1 tsp)
- sea salt
- black pepper, cracked
1 tbsp pomegranate seeds
- 1 sprig of mint leaves
- 1 glug extra virgin olive oil the absolute best you can find
- Roast, smoke or grill the eggplants until the skin is black and the flesh is completely soft. If you’re doing this over the campfire, a metal resting rack works great to make a makeshift grill.
- Put the eggplants in a bowl and cover them with a lid or plastic wrap to steam (this will make it easier to peel the skins).
- Scoop out the flesh and discard the skins of the eggplants.
- Chop or break up the flesh with a metal spoon.
- Add the tahini, garlic, lemon juice, yogurt, salt and pepper. Mix well.
- Garnish with olive oil, fresh pomegranates and mint.
Being vegetarian doesn’t mean you have to miss out on classic meals! This cheesesteak recipe is loaded with hearty mushrooms that won’t leave you missing the meat. With minimal ingredients, it is perfect for camping and is ready in no time!
Vegetarian Cheesesteak Recipe
An easy camping classic that’s ideal for the grill or campfire
- 1 gourmet blend mushrooms (baby Bella, shiitake, and oyster)
- 1 sliced portobello
- 1 diced onion
- 1 diced bell pepper
- Annie’s organic Worcestershire sauce (because it’s meat-free!)
- 1 pouch velveeta cheese (comes in a box with 3 pouches)
- Blackstone Chicago Steak seasoning (or your favourite steak seasoning)
- Your choice of bread/sub roll
- Turn all burners on your BBQ or Blackstone grill to medium-low.
- Sauté onions, and bell peppers in oil.
- Once the onions/bell peppers have softened, add your mushrooms and sauté until mushrooms have cooked down.
- Season the mixture with the Blackstone Chicago steak seasoning, and add Worcestershire sauce to your desired taste (about 1 tsp). This will give the mixture a great depth of flavour. Mix to combine well.
- While your mixture is cooking, place 1 pouch of velveeta directly on the griddle for a few seconds to let it warm up.
- Drizzle some velveeta on the onion/bell pepper/mushroom mixture with a splash of water and mix thoroughly.
- Place your bread on the griddle, cut side down to allow to toast. Once toasted, place the sliced bread over your mushroom mixture, and using a spatula remove it from the griddle.
- Add an additional drizzle of velveeta on top if you wish.
This vegan curry made in a Dutch oven is the perfect easy and tasty camping meal for vegetarians and vegans. It only requires one pot, a grill, a little bit of cutting and stirring and that’s it, making it an easy dish for large groups.
Dutch Oven Vegan Curry Recipe
An incredibly nutritious and delicious dish that’s largely made from canned products which makes it a great dish for longer camping trips (except for the spinach, but you could even leave that out).
- 3 tbsp oil
- 2 garlic cloves (minced)
- A bit of ginger (about the size of a fingertip)
- 1 onion (diced)
- 2 tbsp curry powder (or paste)
- 1 Pumpkin (could be any pumpkin)
- 1 can of coconut milk
- 1 can (15-oz) prepared chickpeas
- 2 cups of fresh spinach
- 1 can of diced tomatoes
- Salt and pepper to taste
- Juice from half a lemon (or from a bottle)
- 4 pre-packed naan bread
- Heat the oil in a dutch oven or saute pan.
- Add onion and sauté for about 5 minutes (or until the onion is softened).
- Add garlic and ginger and sauté for1 minute.
- Add curry powder (or pastes) sauté for 1 minute.
- Add the pumpkin and chickpea sand stir for about 2 minutes.
- Add the diced tomatoes and coconut milk, cover it and stir every once in a while for about 15 minutes until the pumpkin is soft.
- In the meantime grill the naan bread according to the instructions on the package.
- Add the spinach, lemon juice, salt, and pepper to taste and wait for the spinach to slink.
- Serve with naan bread.
These desert pancakes are a delicious sweet treat for breakfast meals while car camping with a group. If you cook these on a campfire, the smoke will add a special extra something. This from-scratch recipe gives the pancakes a unique texture compared to a just-add-water mix, and are quite filling. The sweets will help give you quick energy if you’re going out for a day hike or any other physical activity, too.
Scratch Strawberry Chocolate Pancakes with Bourbon Maple Syrup Recipe
A filling and energy-filled sweet breakfast treat
- 1 1/2 cups all purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 3/4 cup strawberries, diced
- 1/2 cup maple syrup
- 1/2 teaspoon bourbon (more or less for desired booziness)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the centre and pour in the milk, egg and melted butter; mix until smooth.
- Add chocolate chips, and 1/2 cup of strawberries to pancake mix.
- Add bourbon to maple syrup, stir to mix.
- Heat a lightly oiled griddle or frying pan over campfire or camp stove.
- Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both
- Serve with remaining strawberries, sprinkle of powdered sugar, and bourbon maple syrup on top.
Cook’s Note: To take this recipe on a backpacking trip, you could substitute the pancake mix ingredients with store-bought just-add-water mix, add dehydrated strawberries with chocolate chips, and store in a sealable plastic bag. Pre-mix the syrup and put in a sealable liquid container.
I named my favorite fancy camp meal, Fettuccine Dijon!
I learned it camping with my circle, from Matthew Ellenwood. I love it because it is easy on all fronts: portable, two pots, and it stores it’s own leftovers — if there are any! Plus, it’s great for groups and feels fancy.
Fettuccine Dijon Recipe
Packed with protein. It’s pure creamy, zesty deliciousness.
- 1 package of fettuccine
- 1 jar of alfredo sauce – my favorite is Newman’s Own garlic
- 1 can of black beans
- 1 container of dijon mustard – my favorite is Annie’s Organic
- Boil a pot of water big enough for the pasta. Salt or oil it as you can/ desire. You’re camping!
- Cook the pasta.
- Put the entire jar of alfredo sauce in another pot.
- Add in the whole can of beans – no need to strain or rinse.
- Add a big squirt of dijon mustard.
- Heat it all up.
- If you want to do one pot cooking, heat the sauce, after the pasta is done, in the same pot.
- If you don’t have a place to hold the pasta while the sauce heats, start off with a big enough pot to ADD the sauce, when the pasta is very al dente so the pasta isn’t overdone.
- Make sure you water a tree with the pasta water *before* you add the alfredo sauce.
- Once it’s warm and well stirred, serve and enjoy!
- If your pack allows, top with parmesan cheese and parsley.
- Goes wonderfully with campfire baked bread. AKA – Essential Organics Ready to Bake sourdough, wrapped in foil and tossed in the fire. Or placed on the grill.
I cook everyday at home using fresh ingredients, so why would I skimp on flavor or fresh ingredients when my family and I are out camping? These two recipes from my latest book, The Camp & Cabin Cookbook, really highlight my cooking philosophy: use fresh, wholesome ingredients to create beautiful, delicious and incredibly satisfying camp food that is also easy to whip up. And when you are camping, hiking, kayaking or active outdoors, you get hungry! No one wants to walk away from the dinner table hungry or to be fed boring and bland food.
Dutch Oven Vegetable Frittata Recipe
A hearty, wholseome and mega heathly camp meal
- 10 large free-range eggs
- 1⁄2 cup heavy cream
- 11⁄4 teaspoons kosher salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon baking soda
- 1 cup chopped fresh kale
- 1 cup chopped red bell peppers
- 1⁄2 pound cherry tomatoes
- 1 cup chopped zucchini
- 1 cup shredded cheddar
- In a chimney, light up 22 coals.
- In a large bowl, whisk together the eggs, cream, 1 teaspoon salt, black pepper, and baking soda.
- Mix in the vegetables and cheese.
- Pour into a 10-inch Dutch oven and cover.
- Place 14 coals on top and 8 underneath the Dutch oven (350°F).
- Cover and bake for 40 minutes or until the center of the frittata is set. Check the frittata after 30 minutes for cooking progress.
- Let the frittata cool for about 5 to 10 minutes, then slice into wedges and serve.
Another one from Laura…
Grilled Cauliflower Steaks with Kale Pesto and Tomatoes Recipe
Make at your next BBQ and be the envy of even the most dedicated meat-eaters
- 3 ounces kale, stalks removed (see Note)
- 1 large sprig of fresh tarragon
- 2 ounces walnuts
- 1 lemon, grated zest and juice
- 1 garlic clove, crushed
- 1⁄4 cup grated Parmesan cheese
- 3⁄4 cup extra virgin olive oil
- 1 cauliflower head
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 1 large tomato, diced
- Prepare the fire for medium-high heat. Place the grill grate over the flames.
- Finely chop the kale and tarragon and transfer to a medium-size bowl.
- Finely chop the walnuts and add to the kale mix.
- Stir in the lemon zest, garlic, and Parmesan until combined.
- In a measuring cup or separate bowl, whisk together the lemon juice and 3⁄4 cup olive oil until emulsified and smooth. Mix in with the rest of the pesto and reserve.
- Remove the leaves from the cauliflower head and trim the stem end until flush with the flower head.
- Place the cauliflower, core side down, on a cutting board. Start- ing at the center of the cauliflower, slice from top to bottom into four “steaks,” approximately 1⁄2 to 1 inch thick. Reserve any florets that break free. They can be skewered and grilled, or cooked in foil packs.
- Brush 1 side of each cauliflower steak with 1 tablespoon olive oil and season with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Place the seasoned side down on the hot grill. Brush the tops with the remaining 1 tablespoon olive oil and season with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper.
- Grill until lightly charred, approximately 3 to 5 minutes. Care- fully turn the cauliflower steaks over and grill for an additional 3 to 5 minutes or until fork tender. You want the cauliflower firm but not raw.
- Transfer the cauliflower steaks to a serving plate and top with pesto and chopped tomatoes.
Cook’s Note: Pesto can be prepared ahead of time using a food processor. Chill until ready to use.
Vegetarian Quesadillas are always a favorite of my backpacking groups, even among dyed-in-the-wool carnivores. It’s great for vegetarians and the “meat” doesn’t spoil in the backcountry for up to 3 or even 4 days.
Vegetarian Quesadillas Recipe
Delicious, easy and with a super quick clean-up (unless you add salsa!)
- Tortilla Wrap (flour is better because corn falls apart easily. 8″ is about the right size)
- Shredded Cheese (I like Mexican Blend. Smaller shreds melt better)
- Vegetarian Chicken (Morningstar soy strips or Quorn mushroom chunks)
- Prepared Guacamole in a sealed container / pouch
- Parboiled Rice
- Red Pepper Flakes
- Optional Salsa (Roma tomatoes that hold up well in a backpack plus powdered Salsa mix)
- Put a tortilla in your Teflon fry pan over medium heat
- Cover half the tortilla in cheese
- Cover the cheese with “chicken” strips
- Sprinkle Rice on top of that
- Coat the other side of the tortilla with guacamole
- Sprinkle on the crushed red peppers
- When the cheese begins to melt fold the tortilla in half (cheese side down)
- When the bottom starts to get brown, flip the tortilla
- This process shouldn’t take more than a minute or two.
- Spoon salsa on top
Kebobs, brochettes, or skewered food date way back in culinary history. Kebobs are a fast and convenient way to cook protein, vegetables, and fruit. Kebobs are the original “meal on a stick.”
You can cook kebobs on a barbecue, stove-top or electric grill, a large skillet, or, if you are careful, in a broiler. If you want to both “kebob” fast and slow cook foods for one meal, place the fast-cookers on skewers separate from the slow-cookers. For example, cherry tomatoes, pineapples, fresh peaches or apricots, pearl onions or small onion chunks, extra-firm tofu, and button mushrooms all cook quickly, and can be placed on one skewer. Carrots, potatoes, apples, and winter squash cook slowly and should be placed together on another skewer.
Kebobs with Pineapple and Red Pepper Recipe
Easy to make with all types of camp cooking equipment
- 1/2 cup lite soy sauce
- 1/4 cup olive oil
- 1/2 cup dry white wine or 1/4 cup white vinegar combined with 1/4 cup cold water
- 1/2 cup minced onions
- 2 cloves garlic, minced
- 1 pound 1-inch chunks extra-firm tofu, seitan, or tempeh (about 3 cups)
- 2 cups 1-inch pieces red bell pepper
- 2 cups 1-inch chunks fresh pineapple
- Combine soy sauce, oil, wine or vinegar and water, onions, and garlic in a large plastic or glass bowl. Add tofu, seitan, or tempeh and marinate in a cooler for 1 hour.
- Remove tofu, seitan, or tempeh from marinade. Save marinade.
- Preheat grill. On skewers, alternate tofu, seitan, or tempeh with red pepper and pineapple.
- Place kebobs in a shallow pan. Drizzle with marinade. If using a grill, place directly on grill. Grill just until pepper begins to brown.
- Serve alone, on a bed of couscous or cooked bulgur wheat, or with a fresh spinach salad.
My favorite vegetarian / vegan dish to prepare and enjoy outdoors is Chana Masala.
The reason I love this dish for camping is because it can be prepared simply using a single pot on a portable stove or in dutch oven. And while I do have an affinity for fresh ingredients, to my surprise, this dish is still as flavor-packed when using canned ingredients. This dish is a hit among groups and can be served solo or on top of your favorite rice or grain.
Chana Masala Recipe
A high-protein Indian dish that’s full of sweet heat, and quick and easy to prepare in a hurry—especially if you chop your onions and garlic in advance
- 2 15-oz Cans Prepared Chickpeas
- 2 – 3 Heaping Tbsp Tomato Paste
- 1 Small Sweet Yellow Onion, Minced
- 1 Thumb-size Piece of Ginger, Peeled and Finely Minced (or About 2 Tbsp)
- 6 Garlic Cloves, Finely Minced (or About 3 Tbsp)
- ½ Cup Fresh Cilantro, Minced
- 1 Tbsp Ground Coriander
- 2 Tsp Ancho Chili Powder
- 1 Tsp Ground Turmeric
- 1 Tsp Garam Masala (You can also make your own.)
- 1 – 2 Tsp Coconut Sugar (or Maple Syrup)Grapeseed Oil
- Add 1 tbsp oil into large a dutch oven or saute pan. Once heated, add oil, onion, cumin, and a pinch of salt. Add minced garlic, ginger and cilantro to the pan. Stir to incorporate.
- Add ground coriander, chili powder, and turmeric. Stir to coat your onions. If your pan is dry add a bit more oil.
- Now add your chickpeas (with the liquid) and tomato paste. Season with salt if needed here.
- When the chana masala is getting thicker, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar or maple syrup for sweetness and to offset the heat.
- Remove from heat and stir in garam masala.
- Allow cooling for a few minutes before serving over rice.
This recipe takes 30 minutes to make. It is easy to prepare and cook and requires minimal equipment, making it a great meal recipe for camping. Additionally, it can be easily adapted to make it suitable for use in the backcountry or when hiking. Simply substitute fresh mushrooms with dried mushrooms and prepare the egg mix and flour mix before you go. Lightweight gourmet camp cooking at it’s best!
Pan-fried Mushrooms Recipe
Mushroom is a superfood that contains various nutrients and offers a myriad of health benefits. This recipe is great for memory and concentration, especially if you plan to use medicinal mushrooms like lion’s mane.
- 6 cups of chopped mushrooms
- 1 large egg
- 1 cup all-purpose flour
- ½ cup dairy or non-dairy milk
- 3 to 6 teaspoons of any vegetable cooking oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground pepper
- 1 ½ tsp sea salt
- 2 tsp paprika
- 2 tsp Italian seasoning
For the dip:
- 2 tbsp ketchup
- 2 tbsp mayonnaise
- Prepare the mushroom.. If you use dried mushrooms, soak them in water first.
- Mix the milk and the egg in a bowl. In another bowl, combine all the seasoning with flour and mix well.
- Dip a slice of the mushroom in the bowl containing eggs and milk. Then, dredge it in the flour and seasoning mixture.
- Pan-dry the prepared mushroom. Let the mushroom cook for 3-4 minutes until both sides are evenly brown without burning the mushroom.
- Sprinkle finely chopped fresh parsley. Serve hot with a dip of your choice..
Solar Oven Blueberry Cornbread Muffins Recipe
Solar Oven Blueberry Cornbread Muffins that are baked in 30 minutes in a solar stove, no electricity needed! These are so easy to make, perfect for camping trips!
- ½ cup cornmeal
- ½ cup flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup water
- 1 cup fresh blueberries
- Add cornmeal, flour, sugar, baking powder and salt to bowl. Mix.
- Add water. Mix.
- Add blueberries and gently mix with spoon.
- Pour into silicone baking cups and bake for approximately 30-35 minutes with full sun. For cloudy days, extend baking time.
This dish is great for camping as it’s very simple but extremely tasty and filling – plus it doesn’t require refrigeration so you can easily pre-prepare all the ingredients ahead of time. The savory combination of lentils with vegetables makes this meal balanced and satisfying without being too heavy or rich like certain vegetarian dishes may be. It also freezes well which means you can store leftovers from one camping trip in your freezer until your next adventure!
Lentil Stew Recipe
This is one of my favorite vegetarian camping recipes. I usually cook it on my portable stove but it can definitely be done in a dutch oven or over the campfire as well!
- 1 cup uncooked brown lentils
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 large carrots (diced small)
- 1 red bell pepper (diced small)
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- Start by heating up a tablespoon of olive oil in the pot over medium heat then add onions, garlic, carrots and bell peppers to cook till they soften – about 5 minutes should do the trick.
- Add cumin powder & coriander powder plus any other herbs & spices you desire.
- Stir everything together before adding the raw lentils into the mix – keep stirring occasionally while cooking them until they become slightly tender.
- Add 4 cups of water along with some freshly chopped thyme sprigs if desired, then bring mixture up to boil; once boiling reduce heat & let simmer stirring every now and then.
- Once all liquid has been absorbed (around 25 minutes later) your stew should be a delicious thick gravy like consistency.
- Serve hot with some crusty bread on side or even alone as hearty main meal that will leave everyone asking for seconds!
Once you try this effortless side dish (or light lunch), it’s sure to become a camping staple. Packed with protein and complex carbs (not to mention dietary fiber), this hearty salad is a tasty way to help fuel your hiking and biking. Don’t let the simple ingredients fool you, this dish packs loads of savory flavor. You will be amazed how fresh this salad tastes, even with canned beans. Even better? It requires only one bowl and about five minutes to prep. This salad also holds up well to heat and doesn’t require refrigeration.
4 Bean Salad Recipe
Simple, quick, tasty and made with long lasting ingredients – the perfect vegetarian camping meal!
- 1 (15 oz.) can cut green beans, drained
- 1 (15 oz.) can garbanzo beans (aka chickpeas), drained
- 1 (15 oz.) can kidney beans, drained
- 1 (15 oz.) can baby lima beans, drained
- 1/2 T onion powder
- 1 t celery seeds
- ¾ cup sugar
- 2/3 cup white vinegar
- 1/3 cup vegetable oil
- 1 t salt
- 1 t pepper
- Mix all ingredients in bowl. Serve immediately or let marinate for even more flavor.
This dessert is great for camping since it takes little to no effort and is a great way to mix things up from the standard s’mores. While it may not be the healthiest dessert, bananas are super effective for giving you that much-needed energy boost thanks to their high concentration of iron, potassium, and B vitamins. It’s quick, it’s easy, and it’s good for the whole family.
Chocolate Banana Boat Recipe
Easy and fun to make, and SO delicious
- 1 banana
- 2 tbsp. semi-sweet chocolate chips
- 2 tbsp. mini vegan marshmallows
- 2 tbsp. cereal of choice (slightly crushed)
- First, slice the banana lengthwise (not all the way through) and place it on a piece of foil.
- Place your chocolate chips and marshmallows into the sliced banana.
- Next, wrap the banana boat in foil and place over a fire on a grate or on a grill.
- Unwrap and top with cereal.
- Finally, wait a few minutes for it to cool and enjoy.
Looking for more camp cooking ideas? Check out these one pot camping meal recipes.