The Ultimate Guide to Vegan Camping Recipes

The Ultimate Guide to Vegan Camping Recipes


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The Ultimate Guide to Vegan Camping Recipes

If you’ve been following me for a while, you may know that in addition to being in my kitchen, camping is my happy place. I love being: (a) outside, (b) with my family, (c) near a trailhead, (d) for weeks at a time. All of the above. I’ve considered what makes these trips so special and I think I love them because they’re simple. We’re often out of cell service so the choices for entertainment are hiking, biking, paddleboarding, reading a book or taking a nap. Being able to disconnect, even if it’s just for a little while, is rejuvenating.

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#VanLife: Adventures in a Campervan

Camping has been a bit of an evolution for me. Before we had children, my husband and I backpacked a lot. Then came the kids, and with them a tent and a minivan. But a fateful weekend of camping amid violent thunderstorms ended that era and brought us to our current camping setup: our campervan, Tootsie.

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When people ask me if I like having a campervan, I always say the same thing: it’s my most favorite thing I’ve ever bought. The ability to travel long distances in a mini home-on-wheels has brought us all closer together, literally and figuratively. Tootsie has about 80 square feet of living space. Not much for four people and a dog. But, when we pull into a campsite or off the road in the forest, our backyard becomes second to none. Tootsie has taken us all over Colorado (my home state) and into Idaho, Utah, Wyoming, Montana, Arizona and New Mexico. Last year, it took us all the way to Jasper National Park in Alberta, Canada.

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Of course, one of the other things I love about having a campervan is the kitchen. It’s not much: a two-burner stove, a miniscule sink and a small refrigerator. There are a couple cabinets for dishes, two drawers for cooking utensils and a pull-out pantry (maybe Tootsie’s best feature). When the weather permits though, my kitchen is like that backyard I was bragging about. The view from over the stove can’t be beat.

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Indoors or out, I like my camping food to be creative, colorful and healthy. Perhaps because I think that the landscape deserves such a treat? Notice though, that I didn’t say complicated. Yes, these vegan camping recipes require more than throwing frozen burger patties on a charcoal grill. But they’re not hard to follow and they don’t require lots of equipment. I’ve even designed them to limit dish usage – all the better for camping clean up. The real tricks are: (1) preparing a few key ingredients at home, (2) using what’s available to you (take advantage of local ingredients as you travel!), and (3) smartly stocking your camper pantry.

Planning Out Your Camping Recipes

As I mentioned earlier, my campervan has a decent sized pantry for keeping dried goods. On the other hand, the refrigerator is only 3 cubic feet so planning ahead is essential. To accommodate this, I frontload the week with my fresh vegetables to make sure that any salad ingredients are planned for use early on. I save dishes like rice & beans, chilis and pastas for later in the week. That way, we can go 4-5 days in between grocery store runs. Here’s an example of what my first 5 days of camping recipes plan might look like.

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As you can see, I focus on breakfast and dinner. These are the two meals where we’re usually stationary. Since these are all vegan camping recipes, the emphasis is on vegetables, beans, grains and legumes with plenty of optional additions. These are typically the ingredients that I’ll prepare at home and bring along. For example, Pickled Red Onions and Toasted Pumpkin Seeds not only add so much flavor to Vegan Tacos, they’re excellent toppings for Avocado Toast, Breakfast Burrito Bowls or something as simple as hummus and crackers for a snack. Recycling ingredients is also a popular theme – notice how I use Spicy Red Lentils for breakfast one day and dinner a day later. Or how recipes toward the end of the week – like Teriyaki Vegetable Stir Fry – are designed to use up extra vegetables before a grocery store run or heading home.

Breakfast Camping Recipes

Camping breakfast sets the tone for the day. We often have mountain bike rides, hikes or a paddle planned for the day, so it’s important to have plenty of energy from the get-go. That criteria, along with being a vegan-friendly meal, doesn’t have to be limiting though! As you’ll see from the camping recipes below, there are lots of different ways to make a healthy, vegan breakfast while you’re on the road!

Vegan Overnight Oats

Oatmeal, of course, is a staple. Instant oatmeal is always an option and I’ll sometimes eat it if I am trying to beat the heat with an early mountain bike ride. Steel cut oats are good as well, but they take a long time to cook and use up precious gas. Instead, I’ll make Overnight Oats. This simple camping recipe for a single serving of oatmeal is perfect. In the morning, they can be topped any which way you want for an easy, healthy breakfast. It’s also a great way to cut down on breakfast dishes!

Vegan Overnight Oats

Overnight Oats are a great vegan camping meal! This simple camping recipe for a single serving of oatmeal is perfect. In the morning, they can be topped any which way you want for an easy, healthy breakfast. It’s also a great way to cut down on breakfast dishes!
No ratings yet
Total Time 5 mins
Course Breakfast
Cuisine American
Servings 1 person

Ingredients
  

  • 1/2 cup rolled oats
  • 1/2 cup oat milk
  • 1 tbsp maple syrup
  • 1 tsp salt
  • peanut butter optional topping
  • jelly optional topping
  • applesauce optional topping
  • cinnamon optional topping

Instructions
 

  • Add the rolled oats to an 8 oz mason jar then pour the milk on top. Add the maple syrup and salt and stir. Seal the jar and leave it in the refrigerator overnight. In the morning, stir in peanut butter and jelly, fresh fruit or cinnamon and applesauce.
Keyword easy vegan breakfast, overnight oatmeal, overnight oats, vegan camping breakfast, vegan camping food
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Spicy Red Lentil Breakfast Burrito Bowls

Breakfast burritos are an amazing way to fuel up for the day. I try not to stress too much about the ingredients. I almost always have red lentils at the ready, but if I am looking for something easy, I’ll swap those out for black beans (simmered in cumin and chili powder). Avocados make a great replacement for cheese and toasted pumpkin seeds are always something I keep in the campervan pantry. If you’ve got them, go ahead and throw some Pickled Red Onions in there as well!

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Herbivore's Kitchen

Spicy Red Lentil Breakfast Burrito Bowls

Breakfast burritos are an amazing way to fuel up for the day. I try not to stress too much about the ingredients. I almost always have red lentils at the ready, but if I am looking for something easy, I’ll swap those out for black beans (simmered in cumin and chili powder). Avocados make a great replacement for cheese and toasted pumpkin seeds are always something I keep in the campervan pantry. If you’ve got them, go ahead and throw some Pickled Red Onions in there as well!
No ratings yet
Total Time 30 mins
Course Breakfast
Cuisine American, Mexican
Servings 4 people

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 yellow onion diced
  • 1 tbsp garlic minced
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • 2 tbsp tomato paste
  • 1 cup red lentils rinsed and picked free of debris
  • 2 cups water + 1-2 more cups on reserve
  • heirloom tomatoes chopped as additional garnishment
  • homefries optional garnishment (see recipe below)
  • avocado sliced as optional garnishment
  • toasted pumpkin seeds optional garnishment; find the recipe here

Instructions
 

  • Heat up a large skillet. When hot, add the olive oil and heat until shimmering. Add the onions and sauté on medium-low heat until browned. About 10-12 minutes.
  • Add the garlic and sauté for 1-2 minutes more.
  • Add the cumin and chili powder and sauté until fragrant. About 1-2 minutes.
  • Add the tomato paste and increase the heat to medium. Sauté until the tomato paste becomes a dark red. About 2-3 minutes.
  • Add the lentils and stir to coat. Add 2 cups of water and bring to a simmer. Cover and simmer until the lentils become soft. You will need to add more water as the lentils absorb it.
  • Serve with avocado, homefries, chopped heirloom tomatoes and toasted pumpkin seeds
Keyword camping recipes, easy vegan breakfast, red lentil burrito, vegan burrito bowl, vegan camping food, vegan camping recipes
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Camping Homefries

There are few things that make a camping trip like homefries. One of the ultimate camping meals, these crispy cubes of carbs are enormously satisfying. Nothing will get you to put on your hiking boots faster.

Unfortunately, I find making homefries on a camping trip to be a major PITA. Inevitably, the outside of the potatoes burn long before they’re soft on the inside. And that’s despite the fact that you’ve been adding copious amounts of oil to nurse them along. Then I learned that the trick to good homefries is to parboil the potatoes first. If you’re not familiar with it, parboiling is a combination of the words “partial” and “boiling.” Parboiling essentially precooks the potatoes so that when they hit the skillet all that’s left to do is achieve that crispy exterior.

Camping Homefries

There are few things that make a camping trip like homefries. One of the ultimate camping meals, these crispy cubes of carbs are enormously satisfying. Nothing will get you to put on your hiking boots faster.
No ratings yet
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4 people

Ingredients
  

  • 4 Yukon Gold potatoes washed and diced
  • 1 tbsp safflower oil
  • 1/2 yellow onion diced
  • 1 tbsp garlic mincedAdd the potatoes to a large skillet. Then add enough water to cover the potatoes and simmer, covered, until the potatoes are slightly soft. About 10 minutes. Be careful not to overcook them. They will begin to lose their structure.

Instructions
 

  • Add the potatoes to a large skillet. Then add enough water to cover the potatoes and simmer, covered, until the potatoes are slightly soft. About 10 minutes. Be careful not to overcook them. They will begin to lose their structure.
  • Drain the water and put the skillet back on the burner with a little heat to evaporate any excess moisture. Then add the safflower oil and yellow onion. Cook, undisturbed, on medium heat until the potatoes begin to brown. Add the garlic and cook for 1-2 minutes more.
Keyword camping homefries, camping recipes, homefries recipe, vegan camping food, vegan camping recipes
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Homemade Granola

I know – insert eye roll, right? Making your own granola. It’s so easy though! And it’s a great addition to your camping recipes repertoire! Because this recipe requires an oven, I make it ahead of time and store it in the campervan pantry.

Homemade Camping Granola

I know – insert eye roll, right? Making your own granola. It’s so easy though! And its a great option to add to your camping recipe repertoire! Because this recipe requires an oven, I make it ahead of time and store it in the campervan pantry.
No ratings yet
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4 people

Ingredients
  

  • 4 cups rolled oats
  • 1 tsp salt
  • 1/3 cup coconut oil
  • 2/3 cup maple syrup
  • 1 tsp vanilla
  • 1 cup pepitas
  • 3 tbsp flaxseed meal
  • 1/2 cup walnuts or pecans chopped; as optional ingredient
  • 1/2 cup dried cranberries, blueberries or raisins as optional ingredient

Instructions
 

  • Preheat your oven to 350º.
  • Combine all of the ingredients into a large bowl and stir until thoroughly coated.
  • Evenly spread the granola out on a baking sheet and bake for ~20 minutes, stopping to stir the granola after 10 minutes.
  • When the granola is golden brown, remove the baking sheet from the oven and allow the granola to completely cool. The granola will still be soft when removed from the oven but will become crispy as it cools.
Keyword camping recipes, homemade granola, vegan camping food, vegan camping recipes
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Eating on the Trail or on the Road

Lunch is sort of an afterthought when we’re traveling. That being said, it’s still easy to keep it balanced and healthy. For example, that Homemade Granola that you rolled your eyes at? It’s great by the handful when you’re out wandering the trails. Pair it with some fresh fruit when you’re on the road and it’s a real treat! Of course, peanut butter & jelly sandwiches are a staple. My son also loves a hummus and pickle wrap. I don’t ask. I just wrap.

Campfire Vegan Dinners – Where the Magic is Really At!

As far as camping recipes go, dinner is where it’s really at. For me anyway. I love putting together a really colorful, healthy dinner. It’s just the cherry on top of a really spectacular day! I always like to experience different flavors in my food. This doesn’t change much when I am on the trail. I find that stocking your campervan pantry with some simple ingredients can take you to Thailand, Jamaica, China, Mexico, India and Italy even when you’re in the wilds of Colorado.

For example, I keep a can of full fat, unsweetened coconut milk, a jar of red curry paste and Lotus Foods’ Millet & Brown Rice Ramen Noodles in my campervan pantry. Then when the mood strikes, I can make a red curry ramen noodle bowl. Rice ramen noodles also make a great Teriyaki Noodle Stir Fry. By keeping a small collection of seasonings on hand, I can spice things up with Jamaican Jerk Jackfruit Sliders —  my son’s favorite!

Vegan Camping Recipes Camping Food Red Curry Ramen Noodle Bowls

Red Curry Ramen Noodle Bowls

This recipe is one of my favorites to bring out when the weather is cooler in the early and late summer. It looks like it’s a lot of work, but it’s a very easy one-pot-wonder! I’ve simplified it from the original version on my blog so that the rice ramen noodles cook directly in the soup. This limits the number of dishes you’ll need to do. However, note that the rice ramen noodles can overcook if left in the hot broth too long. Be sure to serve this dish immediately when the noodles are still densely chewy!

Herbivore's Kitchen

Red Curry Ramen Noodle Bowl

This camping recipe is one of my favorites to bring out when the weather is cooler in the early and late summer. It looks like it’s a lot of work, but it’s a very easy one-pot-wonder! I’ve simplified it from the original version on my blog so that the rice ramen noodles cook directly in the soup. This limits the number of dishes you’ll need to do.
No ratings yet
Course Main Course
Cuisine Thai
Servings 4 people

Ingredients
  

  • 8-10 shiitake mushrooms washed, destemmed and sliced
  • 1 tbsp safflower oil
  • 1 tbsp fresh ginger minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp red curry paste I like Thai Kitchen’s Red Curry Paste
  • 2 tbsp peanut butter
  • 1 14 oz can full fat unsweetened coconut milk I like Thai Kitchen's Coconut Milk
  • 3 cups vegetable broth
  • 1 package (4 "cakes") Lotus Foods' Millet & Brown Rice Ramen Noodles You can find it here
  • 2 bunches broccolini washed and trimmed
  • 1 red pepper washed, deseeded and sliced

Instructions
 

  • Add the sliced shiitake mushrooms and ¼ cup of water to a large stock pot. Bring to a simmer and cook until the water is almost gone
  • Add the safflower oil and sauté the mushrooms until they begin to crisp. Add the ginger and garlic and sauté for 1-2 minutes more.
  • Add the red curry paste and peanut butter. Stir to coat the mushrooms. The red curry paste will begin to darken and become fragrant.
  • Add the coconut milk and vegetable broth and bring to a simmer.
  • Add the red pepper, broccolini and Lotus Foods’ Millet & Brown Rice Ramen Noodles. Simmer until the noodles are al dente and the broccolini is bright green. About 4 minutes.
  • Serve immediately.
Keyword camping recipes, easy ramen recipe, ramen noodle bowl, red curry ramen, vegan camping food, vegan camping recipes
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Jamaican Jerk Jackfruit Sliders

If you’re not familiar with jackfruit, it’s a great vegan alternative to pulled chicken or pulled pork. A watermelon-sized fruit hailing from Southeast Asia, jackfruit is mild in flavor. When prepared properly, it will absorb sauces and become crispy and satisfying. For this recipe, I add a spicy Jamaican Jerk spice mix and make simple sliders spiked with dill pickles and…if you dare…additional hot sauce!

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Herbivore's Kitchen

Jamaican Jerk Jackfruit Sliders

If you’re not familiar with jackfruit, it’s a great vegan alternative to pulled chicken or pulled pork. A watermelon-sized fruit hailing from Southeast Asia, jackfruit is mild in flavor. When prepared properly, it will absorb sauces and become crispy and satisfying. For this recipe, I add a spicy Jamaican Jerk spice mix and make simple sliders spiked with dill pickles and…if you dare…additional hot sauce!
No ratings yet
Total Time 30 mins
Course Main Course
Cuisine Jamaican
Servings 4 people

Ingredients
  

  • 2 14 oz cans young jackfruit drained and rinsed
  • 1 tbsp safflower oil
  • 1/2 yellow onion diced
  • 1 tbsp garlic minced
  • 1 tbsp Jamaican Jerk seasoning I buy mine from Spice Jungle
  • 4 hamburger buns
  • dill pickles sliced as garnishment
  • hot sauce optional, for additional heat; I like Yellowbird's Original Habanero

Instructions
 

  • Lay the drained jackfruit out on a large cutting board. Using a sharp knife, slice the jackfruit into smaller pieces. It should begin to shred as you do this. When all of the jackfruit is shredded, press any additional water out with a clean kitchen towel or paper towels. Set aside.
  • Briefly toast the hamburger buns over an open flame. Set aside.
  • Heat up a large skillet. When hot, add the safflower oil and heat until shimmering. Add the onions and sauté on medium low heat until browned. About 10-12 minutes. Add the garlic and sauté for 1-2 minutes more.
  • Add the jackfruit and stir to combine. Increase the heat to medium and add the Jamaican jerk seasoning. Sauté for 2-3 minutes until the jackfruit begins to crisp.
  • Serve immediately on the toasted hamburger buns with sliced pickles and optional hot sauce.
Keyword camping recipes, Jamaican jerk, vegan camping food, vegan camping recipes, vegan jamaican food, vegan sliders
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Red Lentil and Kidney Bean Dal

This vegan camping dish is so fulfilling! It’s also a great option for end of the week cooking because it relies mostly on pantry items to make. The combined ingredients of ginger, curry powder, tomato paste and coconut milk are richly satisfying, while red lentils and kidney beans offer up plenty of protein. I like to serve this dal over a grain. In this case, I had cooked quinoa in the refrigerator. It would also be good over rice or even leftover pasta.

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Herbivore's Kitchen

Red Lentil & Kidney Bean Dal

This vegan camping dish is so fulfilling! It’s also a great option for end of the week cooking because it relies mostly on pantry items to make. The combined ingredients of ginger, curry powder, tomato paste and coconut milk are richly satisfying, while red lentils and kidney beans offer up plenty of protein. I like to serve this dal over a grain. In this case, I had cooked quinoa in the refrigerator. It would also be good over rice or even leftover pasta.
No ratings yet
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 tbsp safflower oil
  • 1 tbsp fresh garlic minced
  • 1 tbsp fresh ginger minced
  • 1 tbsp curry powder
  • 2 tbsp tomato paste
  • 1 cup red lentils rinsed and picked free of debris
  • 1 14 oz can full fat unsweetened coconut milk I like Thai Kitchen's Coconut Milk
  • 1 cup water +1 cup on reserve
  • 1 14 oz can red kidney beans rinsed and drained
  • 1 bunch cilantro washed or torn

Instructions
 

  • Heat up a large stockpot. Add the safflower oil and heat until shimmering. Add the onions and reduce the heat. Sauté until lightly browned. Add the garlic and sauté for 1-2 minutes more.
  • Add the curry powder and cook until fragrant. About 1 minute. Add the tomato paste and increase the heat. Sauté the tomato paste until it is dark red in color. About 2-3 minutes.
  • Add the red lentils and stir to coat. Add the coconut milk and 1cup of water and bring to a simmer. Cover and simmer. You will likely need to add 1-2 more cups of water as the lentils absorb the liquid.
  • When the lentils have cooked for 10 minutes add the kidney beans. Continue cooking until the lentils until they are soft. About 10 additional minutes.
  • Serve the dal over cooked quinoa or rice and top with cilantro.
Keyword camping recipes, dal recipes, red lentil dal, vegan camping food, vegan camping recipes, vegan dal
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Teriyaki Vegetable and Rice Noodle Stir Fry

This vegan camping recipe is not only tasty, it’s a great way to use up any leftover vegetables that you have on hand. I like to add peppers, broccolini and shiitake mushrooms. Of course, what really makes this dish amazing are the decadently chewy Lotus Foods’ Millet & Brown Rice Ramen Noodles! If you follow me regularly, you know that I’m a huge fan of this brand. I use their products regularly in many of my vegan recipes.

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Herbivore's Kitchen

Teriyaki Vegetable Stir Fry

This vegan camping recipe is not only tasty, it’s a great way to use up any leftover vegetables that you have on hand. I like to add peppers, broccolini and shiitake mushrooms. Of course, what really makes this dish amazing are the decadently chewy Lotus Foods’ Millet & Brown Rice Ramen Noodles! If you follow me regularly, you know that I’m a huge fan of this brand. I use their products regularly in many of my vegan recipes.
5 from 1 vote
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4 people

Ingredients
  

For the Teriyaki Sauce

  • 1/2 cup tamari
  • 1 tbsp maple syrup
  • 1 tbsp fresh ginger minced
  • 1 tbsp fresh garlic minced
  • 1/4 tsp black pepper

For the Vegetable Stir Fry

  • 10-12 shiitake mushrooms washed, destemmed and sliced
  • 1/4 cup water
  • 1 tbsp safflower oil
  • 1/2 yellow onion diced
  • 1 carrot washed and sliced
  • 1 zucchini washed and sliced
  • 1 yellow squash washed and sliced
  • 2 peppers washed, deseeded and sliced
  • 1 package (4 "cakes") Lotus Foods' Millet & Brown Rice Ramen Noodles you can find them here
  • 1/2 cup peanuts roughly chopped
  • fresh basil washed and torn
  • sriracha sauce optional, for additional heat

Instructions
 

  • Combine the tamari, maple syrup, ginger, garlic and pepper in a small mason jar. Shake to combine and set aside.
  • Heat up a large skillet. Add the sliced mushrooms and ¼ cup water. Simmer until the water has almost cooked off then add the safflower oil.
  • Add the onions and continue sautéing on medium-low heat for 8-10 minutes until the onions and mushrooms begin to brown.
  • Make the Lotus Foods’ Millet & Brown Rice Ramen Noodles in accordance with package directions. When cooked to al dente, drain and set aside.
  • Add the carrots, zucchini, squash and peppers to the mushrooms and onions and increase the heat. Continue sautéing until the vegetables are bright in color and slightly softened. About 3-5 minutes.
  • Add the cooked noodles and the camping teriyaki sauce. Toss until all ingredients are thoroughly coated.
  • Serve immediately with chopped peanuts and fresh torn basil. Add sriracha sauce for additional heat.
Keyword camping recipes, ramen noodle recipe, ramen noodles, vegan camping food, vegan camping recipes, vegan stir fry, vegetable stir fry
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Vegan Street Tacos

Tacos are ALWAYS on the menu when we’re out camping! It’s one of the few vegan camping recipes that my kids will take over and do without assistance. They have a very basic list of ingredients: black beans, lettuce, tomatoes, avocados and black olives.

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My husband and I like to take our vegan tacos a step further. As you can see, they’re pretty epic. On this particular evening, we were camping outside of Creed, Colorado and I had scored some purple cauliflower at a local market. I used that along with some of my Spicy Red Lentils as the taco filling, then topped the tacos with diced tomatoes, sliced avocado, fresh cilantro, Pickled Red Onions and Toasted Pumpkin Seeds.

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Herbivore's Kitchen

Vegan Street Tacos

Tacos are ALWAYS on the menu when we’re out camping! We like to mix it up with whatever happens to be available. In this case, I added purple cauliflower and spicy red lentils. The tacos are topped with grape tomatoes, avocado, toasted pumpkin seeds, chimichurri sauce and pickled red onions.
No ratings yet
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • Spicy Red Lentils see the recipes in my Spicy Red Lentil Breakfast Burrito Bowl above
  • 1 head cauliflower washed and cut into small florets
  • 1 cup water
  • 1 tbsp safflower oil
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 pint grape tomatoes diced
  • 1 avocado sliced
  • Toasted Pumpkin Seeds I make these in advance of our trip; you can find the recipe here
  • Pickled Red Onions I make these in advance of our trip; you can find the recipe here
  • Chimichurri Sauce I make this in advance our of trip; you can find the recipe here
  • Fresh Mango Salsa find the recipe below
  • 8-10 corn or flour tortillas
  • hot sauce optional; for additional heat. I like Yellowbird's Original Habanero

Instructions
 

  • Add the cauliflower florets and 1 cup of water to a large skillet. Bring to a simmer and cook, covered, until the cauliflower is slightly softened. Drain the water and continue to heat until all moisture has evaporated.
  • Add the safflower oil, cumin and chili powder. Stir to coat and cook, mostly undisturbed, until the cauliflower begins to brown.
  • Reheat the Spicy Red Lentils, if neccessary.
  • Before serving, warm each tortilla over the reheating lentils.
  • Serve immediately by adding 2-3 spoonfuls of red lentils to the tortilla. Top with the toasted cauliflower, diced tomatoes, avocado, Toasted Pumpkin Seeds, Pickled Red Onions and Chimichurri Sauce. Add hot sauce for additional heat, if desired.
Keyword camping recipes, cauliflower tacos, red lentil tacos, street tacos, vegan camping food, vegan camping recipes, vegan tacos
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Simple Vegan Camping Recipes for Indoor Cooking

For cold and rainy evenings where I know I’m going to be stuck cooking inside the campervan, I plan on simpler dishes. Pantry-heavy camping recipes Vegan Mac & Cheese keep things really simple. If I’ve got broccoli or snap peas on hand, I’ll quickly steam those over the cooking noodles to get some greens into the dish. If I am really fried though, I absolutely love Maya Kaimal’s Everyday Dal. These are a fantastic way to get a healthy meal together quickly. I’ll add them to leftover quinoa or rice and toss in leftover beans or vegetables to help clean out the refrigerator. I even take these handy little packages on short backpacking trips. They’re far better than any freeze-dried meal!

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Vegan Mac & Cheese

Mac & cheese is a crowd pleaser. It’s truly camping comfort food. That’s why it makes our rotation when it’s cold and rainy or we’re just too fried to put too much effort into anything. To make this recipe vegan, I replace the cheese with a cashew cream sauce with either a carrot or baked sweet potato to give it that orange glow that kids have come to love about their Mac & Cheese. This recipe does require a blender, so I make it in advance our trip. When it’s time to go, I store it in a mason jar. The perfect size for a tiny fridge.

Vegan Camping Recipes Camping Food VanLife

Vegan Mac & Cheese

Mac & cheese is a true crowd pleaser. It’s truly camping comfort food. That’s why it makes our rotation when it’s cold and rainy or we’re just too fried to put too much effort into anything. To make this recipe vegan, I replace the cheese with a cashew cream sauce with either a carrot or baked sweet potato to give it that orange glow that kids have come to love about their Mac & Cheese. It does require a blender, so I make it in advance our trip. When it’s time to go, I store it in a mason jar. The perfect size for a tiny fridge.
No ratings yet
Total Time 15 mins
Course Lunch, Main Course
Cuisine American
Servings 4 people

Ingredients
  

For the Cashew Cream Sauce (made in advance)

  • 1 cup cashews soaked
  • 3/4 cup water
  • 1 clove garlic
  • 1 tbsp fresh lemon juice
  • 2 tbsp nutritional yeast
  • 1/2 carrot or sweet potato
  • 1 tsp salt

Instructions
 

  • In advance of your trip, soak the cashews in 2 cups of very hot water for at least 30 minutes. Then drain and rinse. Blend the cashews, water, garlic, lemon juice, nutritional yeast and carrot (or sweet potato) in a blender until smooth. Store in a mason jar.
  • Prepare the pasta in accordance with package directions. As the pasta is cooking, steam the broccoli over the boiling water. Reserve ½ cup pasta water when draining the pasta.
  • Add the drained pasta and cashew cream sauce back into the stock pot. Stir to combine. Cashew cream thickens and dries as it reheats, so add pasta water as necessary to keep it creamy. Cook until warmed through.
Keyword camping cooking, camping recipes, cashew cream mac & cheese, vegan camping food, vegan mac & cheese
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Got leftover cashew cream sauce? It also goes great in between two slices of bread cooked to crusty, golden brown perfection! Also known as the Vegan Grilled Cheese! For this one, we had some leftover fresh basil. Feel free to add tomatoes as well.

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Tips for Prepping Your Camping Recipes

For camping recipes like my Chickpea & Cauliflower Korma and Vegan Fajitas, I like to prep the veggies at home. First, it’s just easier to rinse and chop large amounts of vegetables when you have access to a large sink and counter space. I chop the vegetables and bag them with several paper towel sheets to absorb any extra moisture.

These are two of my camping recipes that are made possible by some carefully curated sauces and spices. As I mentioned previously, Maya Kaimal’s products are among my favorites. Her Everyday Dals make dinner super easy on a rainy night or when I’m backpacking. Likewise, I always pack a couple of her shelf-stable sauces. Goan Coconut and Coconut Korma are two of my favorites.

Spicejungle.com is an online spice shop where I get a lot of my blends. I’m a huge fan of their fajita seasoning for recipes like my Vegan Fajitas below. It’s their Jamaican Jerk that I use above in my Jamaican Jerk Jackfruit sliders. Their Zahtar and Meditteranean Blend are two other spices that I like to have on hand as well.  

Vegan Camping Recipes Camping Food VanLife

Herbivore's Kitchen

Vegan Chickpea and Cauliflower Korma

This dish is one of my favorite camping dinners. It’s so easy to make, due in large part to Maya Kaimal’s Coconut Korma sauce. As I mentioned above, I prep the cauliflower in advance. If I’m feeding a larger crowd, I’ll also dice Yukon Gold potatoes and add them to the recipe. Instead of naan, I just lightly brush flour tortillas or pita bread with extra virgin olive oil and garlic salt and then throw it in a frying pan to toast.
No ratings yet
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 head cauliflower washed and cut into small florets
  • 1 tbsp safflower oil
  • 1/2 tsp salt
  • 1/2 yellow onion diced
  • 1 tbsp fresh ginger minced
  • 1 tbsp fresh garlic minced
  • 1 14 oz can chickpeas drained and rinsed
  • 1 12.5 oz jar Maya Kaimal's Coconut Korma learn more about this sauce here
  • 1 bunch cilantro washed and torn
  • 1/4 cup cashews roughly chopped
  • butterhead lettuce & microgreens optional; as garnishment

Instructions
 

  • Heat up a large skillet. When hot, add 1 tbsp safflower oil and heat until shimmering. Add the onions and salt and sauté on medium-low heat until browned. About 12-15 minutes.
  • Add the ginger and garlic and sauté for 1-2 minutes more.
  • Add the chickpeas, cauliflower and Maya Kaimal’s Coconut Korma Sauce. Increase the heat and bring to a simmer. Cook, covered, until the chickpeas and cauliflower have softened. About 20 minutes.
  • Serve immediately topped with torn cilantro and chopped cashews. Garnish with butterhead lettuce or microgreens if you have them. This dish also goes really well with leftover Camping Homefries.
Keyword camping recipes, cauliflower korma recipe, chickpea korma recipe, vegan camping food, vegan camping recipes, vegan Indian recipes, vegan korma
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Vegan Fajitas

Vegan fajitas are a go-to camping favorite of mine. They are so easy to make! I substitute Portobello mushrooms for the traditional steak or chicken. Then couple that with some richly charred peppers and onions. Fajita seasoning is one of my favorites! A combination of garlic, cumin, cilantro, cayenne pepper, salt and sugar this slightly sweet, but still plenty spicy seasoning is a wonderful complement to the peppers and onions.

Vegan Fajitas

Vegan fajitas are a go-to camping favorite of mine. They are so easy to make! I substitute Portobello mushrooms for the traditional steak or chicken, then couple that with some richly charred peppers and onions. And fajita seasoning is one of my favorites! A combination of garlic, cumin, cilantro, cayenne pepper, salt and sugar this slightly sweet, but still plenty spicy seasoning is a wonderful complement to the peppers and onions.
No ratings yet
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 3 Portobello mushrooms washed, gills removed and sliced
  • 1/4 cup water
  • 2 tbsp safflower oil
  • 1 yellow onion sliced
  • 3 peppers deseeded and sliced
  • 1 tbsp fajita seasoning I buy mine from SpiceJungle.com
  • 8-10 flour tortillas
  • 1 pint grape tomatoes diced
  • 1 avocado sliced

Instructions
 

  • Add the mushrooms and ¼ cup of water to a large skillet. Bring to a simmer and cook until the water has mostly cooked off.
  • Add the safflower oil, onions & peppers. Increase the heat and cook undisturbed until the vegetables begin to char. About 6-8 minutes.
  • Sprinkle on the fajita seasoning and toss to coat. Allow to cook for 1-2 minutes more.
  • To serve, warm each tortilla over the hot vegetables. Then fill it with the vegetables, grape tomatoes and avocado.
Keyword camping food, camping recipes, fajitas, mushroom fajitas, vegan camping food, vegan camping recipes, vegan fajitas
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Camping Recipes Are Better with Fresh Ingredients!

Keep your eyes peeled for local farmer’s markets and small farm stands! As we travel around, I like to pick up as much as I can from local farmers. Fresh lettuce blends, a few heirloom tomatoes and a homegrown cucumber make for a nice simple salad. I always keep extra virgin olive oil and apple cider vinegar in my campervan pantry. A dash of maple syrup and a quick squeeze of Dijon mustard add the perfect amount of tangy sweetness for a quick salad dressing. Often times, you’ll find an artisan bread stand too! Perfect for making camping croutons!

Fresh Mango Guacamole

Vegan Camping Recipes Camping Food Fresh Mango Guacamole Recipe

Herbivore's Kitchen

Fresh Mango Guacamole

If you’re making a grocery store run, keep an eye out for fresh mango. Yes, the prep can be messy. But nothing is better than chips dipped in Fresh Mango Guacamole while you’re watching the sunset on a warm evening. Perhaps over a mountain lake?
No ratings yet
Total Time 30 mins
Course Appetizer, Snack, Taco Topping
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1 large mango diced
  • 2 avocados diced
  • 1/4 red onion finely chopped
  • 1 red pepper washed, deseeded and diced
  • 1/2 jalapeno deseeded and finely chopped
  • 1 lime juice + zest
  • salt & pepper to taste

Instructions
 

  • Combine the mango, avocado, red onion, red pepper, jalapeno, lime juice and lime zest. Mix thoroughly and season with salt & pepper.
Keyword camping food, camping recipes, easy vegan appetizers, fresh mango guacamole, mango guacamole, mango salsa, vegan snacks
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Camping Croutons

If you’re strolling through a local farmer’s market look for an artisan bread stand while you’re snapping up lettuce blends and heirloom tomatoes. Camping croutons are easy to make and really satisfying!

Camping Croutons

If you’re strolling through a local farmer’s market look for an artisan bread stand while you’re snapping up lettuce blends and heirloom tomatoes. Camping croutons are easy to make and really satisfying!
No ratings yet
Total Time 15 mins
Course Appetizer, Salad, Side Dish
Cuisine American

Ingredients
  

  • 1/2 loaf French bread cut into large cubes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp garlic salt

Instructions
 

  • Toss the cubed French bread in the olive oil and sprinkle with garlic salt. Toast in a hot skillet over a low flame until golden brown. Set aside to cool.
Keyword camping food, camping recipes, croutons, easy vegan recipes, homemade croutons
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Camping Salad Dressing

Salad dressing doesn’t have to be in a bottle or limited to oil and vinegar. Just by adding a little maple syrup and a touch of Dijon mustard, you can add a lot of flavor! I keep maple syrup in my campervan as my go-to sweetener and Dijon mustard comes along because I like to dip pretzels in it as a snack.

Vegan Camping Recipes Camping Food VanLife

Herbivore's Kitchen

Quick & Easy Camping Salad Dressing

Salad dressing doesn’t have to be in a bottle or limited to oil and vinegar. Just by adding a little maple syrup and a touch of Dijon mustard, you can add a lot of flavor! I keep maple syrup in my campervan as my go-to sweetener and Dijon mustard comes along because I like to dip pretzels in it as a snack.
No ratings yet
Total Time 5 mins
Course Condiment, Salad
Cuisine American

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp maple syrup
  • 1 tsp Dijon mustard
  • salt & pepper to taste

Instructions
 

  • Combine all ingredients and whisk.
Keyword camping food, camping recipes, camping salad, homemade salad dressing, salad dressing recipe
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A Few Final Words on Vegan Camping Recipes

I hope that you feel inspired to get outside now! Just remember all of the good food you’ll have when you’re climbing toward the summit of that peak or paddling across that lake (into the wind, of course; because it’s always into the wind). Before we part, I’d like to offer just a few additional tips on making these vegan camping recipes.

Getting the Right Equipment to Make Your Vegan Camping Meals

First, equipment. Personally, I don’t find camping to be the place for highly sophisticated pots and pans. Cast iron and stainless steel can be very hard to clean up, so I recommend purchasing a few non-stick pots and pans and treating them well. Non-stick gets a bad rap, but they can be safe to use. Here are some of my non-stick tips:

  • Don’t use non-stick cookware over an open fire where temperature is impossible to gauge.
  • Don’t use metal spatulas, utensils or cleaning tools in your non-stick pans. This will lead to accelerated wear and tear.  
  • Don’t buy pots and pans with plastic handles. Temperature is tricky to control and wind creates another variable. There’s a risk that the handles will melt, giving off toxic fumes.
  • Do wash your pots and pans in hot, soapy water after use. Take care of them as well as you would your pots & pans at home.
  • Do cook with oils, but not with oil sprays. Oil sprays will gunk up the surface of your pots and pans.

Take Care of the Beautiful Scenery!

You’re out there enjoying the great outdoors, so be sure to take care of it for the next set of visitors. This means picking up and disposing of your trash properly. We always do a sweep of our campsite and pick up any and all trash that we find — whether or not it’s ours. Most campgrounds have dumpsters, but not all of them have recycling. When that happens, we pack our recyclables out. Then, when we reach a community large enough to have one, we drop them off at a recycling center.

Please don’t do your dishes in a natural water source. That’s true even if you’re using a biodegradable soup (which you should be anyway). Instead, pack two wash bins and a drying rack. Fill the first bin with hot soapy water and the second with cooler rinsing water. Scrape your food scraps into the trash before washing your dishes. This will keep the soapy water “cleaner” for the whole lot of dishes. [Note: it’s better not to have food scraps though – try to cook accordingly to your crowd]. When you’re done, dump the cleaning water at least 200 feet from a water source.  

What’s in My Campervan to Make My Vegan Camping Recipes Even Easier?

Want to know what tools and resources I keep on hand to make my vegan cooking even easier? Here’s a short list of what helped me create this blog post and recipe. For the complete list, visit my Shop where you can find the kitchen gadgets I like as well as a list of books that I recommend.

Reusable Cloth Napkins - Set of eight, Reclaimed textile zero waste napkins, environmentally friendly napkins

Reusable, Upcycled Napkins

Before I get into camping cooking, I want to share these napkins. I found these on Etsy over a year ago and, not only do I LOVE them, I buy them as gifts for nearly everyone I know.

These napkins are upcycled and reusable, allowing you to not only avoid throwing away paper products but to also reuse fabrics – a small but significant way to cut back on water, dyes and chemicals used in the production process.

These napkins are so darling (they come in lots of different patterns and colors) and they’re machine washable. I just throw them in with whatever load of laundry I’m doing. They don’t wrinkle easily, so a quick fold will have them back on your table doing what they were meant to do… be reused!

Otterbox Venture Series Cooler

Yes, I did say that my camper van has a refrigerator. And it works wonderfully, just so long as big items like orange juice, oat milk and beer aren’t given any of the precious real estate in it. As a second means of keeping your beverages and food cold, I highly recommend the Otterbox. It’s got rubber latches that are great at keeping the animals out, but are easy enough for children to open.

The 45-quart cooler is small enough that I can move it by myself even when it’s full. I love my Yeti chest cooler, but I couldn’t pick it up if I tried. Last but not least, this doubles as a great appetizer table when you’re lounging in your camping chairs.

Camp Chief Double Burner Camping Stove

This 2-burner camping stove is a true workhorse! It’s perfect for creating all of these vegan camping recipes in your great outdoors kitchen.

This camping stove breaks down for easy packing in the back of your campervan or car. You can make that even simpler with the Camp Chief Carry Bag. It also comes with a 3-sided windscreen to protect your food (and flames) from gusts of wind. Because isn’t there almost always wind?

Non-Stick Nesting Pots & Pans Set

When I first stocked my campervan, I made the mistake of buying cheap non-stick pans. True to the old adage: you get what you pay for, they began to fall apart quickly. I did learn a lot from them though, which leads me to recommend these pots and pans.

First, they come as a nesting set, which means that they’ll pack within each other. A great space saver! They’re stainless steel on the exterior, but the inside coating is a ceramic non-stick. This is good for you and for the environment. Finally, the handles are detachable. This makes for tighter packing, but you’ll also avoid melting your handles on the unpredictable flames that are camping cooking!

Squish Mixing Bowl

This collapsible 3-quart mixing bowl is the perfect addition to your camping cookware! It’s BPA-free and features a non-slip hard base and a pouring spout (a great thing to have when you’re making camping pancakes!). Best of all, its design takes an otherwise large kitchen item and makes it perfectly campervan friendly with its collapsible design.

Collapsible Colander Set

These silicon colanders make draining pasta and beans so much easier. I also use them all the time for washing my fruits and vegetables on the go. Their collapsible design is perfect for camping down in your campervan or car.

Collapsible Measuring Cups and Measuring Spoons

I’ll admit it – I don’t measure many things exactly when I’m on a camping trip. Sometimes though, it’s helpful to be able to. I find measurements to be particularly helpful when making pancakes in the morning. The right ratios tend to be important.

This set of collapsible measuring cups and spoons are super handy to have in such cases. They’re dishwasher safe and pack down to accommodate small camping spaces.

Silicon Cooking Utensil Set

You know what I love most about this 10-piece silicon utensil set? It includes everything you need and nothing you don’t. When we’re out camping, I use each and every one of these items, right down to the basting brush. Campfire garlic bread, anyone?

This set is dishwasher safe – a nice thing to have when you get home and are cleaning all of your camping cookware — and heat resistant to 500º. Another plus? It’s red, so when you go camping with a group, it’s that much easier to identify which camping kitchen tools are yours!

Camping Mess Kit

I pretty much love everything about this camping mess set! When I first supplied my campervan, I made the mistake of purchasing metal plates, bowls and mugs. You only have to set one of those plates down on your bare legs to eat by the fire once!

This 25-piece camping dish set includes 4 plates, bowls, cups and a full cutlery set for each person. Each set is differentiated by color so when you say, “who left their dirty plate out all night?” you’ll know exactly who to blame.

Made of environmentally conscious wheatgrass stalk, this dishwasher safe mess kit will enhance your campground swagger.

Reusable Shopping Bags

I keep a set of these in my campervan for spontaneous trips to a local farmer’s market or for grocery store runs. Having totes on board can also be helpful for getting towels to the beach!

Car Console Caddy

Okay, so this isn’t necessarily a camping kitchen tool, but I’d like to recommend it anyway. I have two of these handy car caddies in our campervan – one for keeping my husband and I organized in the front and one for keeping track of the kids’ books and games in the back.

Bedside Caddy

Meet the campervan bathroom! This handy caddy is perfect for storing toothbrushes, toothpaste, hairbrushes and face soap. I like it because it’s low profile and packs tightly against the wall. It’s the perfect answer to the question: “where is my toothbrush!”

About Herbivore’s Kitchen

Herbivore's Kitchen Camping Recipes Profile Picture

Herbivore’s Kitchen is a blog run by me, a plant-based home chef and aspiring food photographer. I switched my and my family’s diet to a plant-based diet after learning about the health benefits of going vegan. Making this change has prompted a variety of food and holistic-lifestyle related questions that I explore through this blog. I talk about how to pick and prepare the most nutritious foods, to how to reduce waste at home, to how to live a more sustainable lifestyle while on the road.