Camp Cooking: 18 Vegetarian Camping Meals

Go gourmet on your next camping trip

Serves 6

Ingredients

• 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

Method

1. Prepare fire for Dutch oven cooking
2. 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.
3. 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.
4. Prep veggies for arrangement. Pat dry and salt tomato slices with Fleur de Sel. Set aside.
5. 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.
6. 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.
7. 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.

A super summery camping stew that is as fresh as it is warming.

Serves 4
(or two if you’re feeling hungry!)

Ingredients

• 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

Method

1. Place the halloumi and peppers on the grill of a mature campfire or BBQ and leave them to slowly brown and chargrill.
2. Meanwhile, mix the chopped and tinned tomatoes, lemon juice, smoked paprika, chilli flakes, salt and pepper in a pot and set aside.
3. Once the halloumi has browned and the peppers are slightly charred on one side, turn them over to cook on the other side.
4. 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.
5. 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.
6. Finally, take the pot off the heat and stir in the herbs.
7. 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.

This recipe is easily doubled for a big group or cut down for a solo adventure

Serves 4

Ingredients

• 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

Method

1. Toss apples with sugar and lemon juice. Set aside.
2. Combine remaining ingredients in a medium bowl and mix well until fully combined.
3. 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.
4. Set your grill to med/low heat.
5. Spoon 1/4 of the apples on one half of a piece of non-stick foil and top with 1/4 topping.
6. Fold foil over in half and crimp the edges.
7. Place crimped pouch on a piece of heavy duty foil and fold in half and seal edges.
8. Repeat with remaining three servings.
9. Place on grill and cook for 20 mins. Remove and carefully open each pouch.
10. 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!

An easy and healthy camping meal for any time of day

Serves 2

Ingredients

• 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

Method

1. Heat coconut oil in cast iron pan over an open fire.
2. Add black beans, prepared sweet potato, pepper, and jalapeños.
3. Once the veggies are steaming and the pan appear hot enough, add the eggs and scramble.
4. Top with salsa and sliced avocado and serve promptly.

Cook’s Note: Don’t forget to pack your can opener!

A rich, creamy and smokey eggplant dip

Serves 4

Ingredients

• 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

For garnish:

• 1 tbsp pomegranate seeds

• 1 sprig of mint leaves
• 1 glug extra virgin olive oil the absolute best you can find

Method

1. 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.
2. 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).
3. Scoop out the flesh and discard the skins of the eggplants.
4. Chop or break up the flesh with a metal spoon.
5. Add the tahini, garlic, lemon juice, yogurt, salt and pepper. Mix well.
6. Garnish with olive oil, fresh pomegranates and mint.

An easy camping classic that’s ideal for the grill or campfire

Serves 2

Ingredients

• 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

Method

1. Turn all burners on your BBQ or Blackstone grill to medium-low.
2. Sauté onions, and bell peppers in oil.
3. Once the onions/bell peppers have softened, add your mushrooms and sauté until mushrooms have cooked down. 
4. 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.
5. While your mixture is cooking, place 1 pouch of velveeta directly on the griddle for a few seconds to let it warm up. 
6. Drizzle some velveeta on the onion/bell pepper/mushroom mixture with a splash of water and mix thoroughly.
7. 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.
8. Add an additional drizzle of velveeta on top if you wish.

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).

Serves 4

Ingredients

• 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

Method

1. Heat the oil in a dutch oven or saute pan.
2. Add onion and sauté for about 5 minutes (or until the onion is softened).
3. Add garlic and ginger and sauté for1 minute.
4. Add curry powder (or pastes) sauté for 1 minute.
5. Add the pumpkin and chickpea sand stir for about 2 minutes.
6. 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.
7. In the meantime grill the naan bread according to the instructions on the package.
8. Add the spinach, lemon juice, salt, and pepper to taste and wait for the spinach to slink.
9. Serve with naan bread.

A filling and energy-filled sweet breakfast treat

Serves 4

Ingredients

• 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

Method

1. 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.
2. Add chocolate chips, and 1/2 cup of strawberries to pancake mix.
3. Add bourbon to maple syrup, stir to mix.
4. Heat a lightly oiled griddle or frying pan over campfire or camp stove.
5. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both
   sides.
6. 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.

Packed with protein. It’s pure creamy, zesty deliciousness.

Ingredients

• 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

Method

1. Boil a pot of water big enough for the pasta. Salt or oil it as you can/ desire. You’re camping!
2. Cook the pasta.
3. Put the entire jar of alfredo sauce in another pot.
4. Add in the whole can of beans – no need to strain or rinse.
5. Add a big squirt of dijon mustard.
6. Heat it all up.
7. If you want to do one pot cooking, heat the sauce, after the pasta is done, in the same pot.
8. 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.
9. Make sure you water a tree with the pasta water *before* you add the alfredo sauce.
10. Once it’s warm and well stirred, serve and enjoy!
11. If your pack allows, top with parmesan cheese and parsley.
12. 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.

A hearty, wholseome and mega heathly camp meal

Serves 6

Ingredients

• 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

Method

1. In a chimney, light up 22 coals.
2. In a large bowl, whisk together the eggs, cream, 1 teaspoon salt, black pepper, and baking soda.
3. Mix in the vegetables and cheese.
4. Pour into a 10-inch Dutch oven and cover.
5. Place 14 coals on top and 8 underneath the Dutch oven (350°F).
6. Cover and bake for 40 minutes or until the center of the frittata is set. Check the frittata after 30 minutes for cooking progress.
7. Let the frittata cool for about 5 to 10 minutes, then slice into wedges and serve.

Make at your next BBQ and be the envy of even the most dedicated meat-eaters

Serves 4-6

Ingredients

Kale Pesto

• 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

Cauliflower Steak

• 1 cauliflower head
• 4 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper
• 1 large tomato, diced

Method

1. Prepare the fire for medium-high heat. Place the grill grate over the flames.
2. Finely chop the kale and tarragon and transfer to a medium-size bowl.
3. Finely chop the walnuts and add to the kale mix.
4. Stir in the lemon zest, garlic, and Parmesan until combined.
5. 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.
6. Remove the leaves from the cauliflower head and trim the stem end until flush with the flower head.
7. 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.
8. 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.
9. 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.
10. 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.

Delicious, easy and with a super quick clean-up (unless you add salsa!)

Ingredients

• 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)

Method

1. Put a tortilla in your Teflon fry pan over medium heat
2. Cover half the tortilla in cheese
3. Cover the cheese with “chicken” strips
4. Sprinkle Rice on top of that
5. Coat the other side of the tortilla with guacamole
6. Sprinkle on the crushed red peppers
7. When the cheese begins to melt fold the tortilla in half (cheese side down)
8. When the bottom starts to get brown, flip the tortilla
9. This process shouldn’t take more than a minute or two.
10. Spoon salsa on top

Easy to make with all types of camp cooking equipment

Serves 10

Ingredients

• 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

Method

1. 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.
2. Remove tofu, seitan, or tempeh from marinade. Save marinade.
3. Preheat grill. On skewers, alternate tofu, seitan, or tempeh with red pepper and pineapple.
4. Place kebobs in a shallow pan. Drizzle with marinade. If using a grill, place directly on grill. Grill just until pepper begins to brown.
5. Serve alone, on a bed of couscous or cooked bulgur wheat, or with a fresh spinach salad.

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

Ingredients

• 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

Method

1. 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.
2. Add ground coriander, chili powder, and turmeric. Stir to coat your onions. If your pan is dry add a bit more oil.
3. Now add your chickpeas (with the liquid) and tomato paste. Season with salt if needed here.
4. 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.
5. Remove from heat and stir in garam masala.
6. Allow cooling for a few minutes before serving over rice.

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.

Image by: Peace Love and Pickles

Ingredients

• 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

For seasoning:

• 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

Method

1. Prepare the mushroom.. If you use dried mushrooms, soak them in water first.
2. Mix the milk and the egg in a bowl. In another bowl, combine all the seasoning with flour and mix well.
3. Dip a slice of the mushroom in the bowl containing eggs and milk. Then, dredge it in the flour and seasoning mixture.
4. Pan-dry the prepared mushroom. Let the mushroom cook for 3-4 minutes until both sides are evenly brown without burning the mushroom.
5. Sprinkle finely chopped fresh parsley. Serve hot with a dip of your choice..

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!

Ingredients

• ½ cup cornmeal
• ½ cup flour
• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup water
• 1 cup fresh blueberries

Method

1. Add cornmeal, flour, sugar, baking powder and salt to bowl. Mix.
2. Add water. Mix.
3. Add blueberries and gently mix with spoon.
4. Pour into silicone baking cups and bake for approximately 30-35 minutes with full sun. For cloudy days, extend baking time.

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!

Ingredients

• 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

Method

1. 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.
2. Add cumin powder & coriander powder plus any other herbs & spices you desire.
3. Stir everything together before adding the raw lentils into the mix – keep stirring occasionally while cooking them until they become slightly tender.
4. 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.
5. Once all liquid has been absorbed (around 25 minutes later) your stew should be a delicious thick gravy like consistency.
6. Serve hot with some crusty bread on side or even alone as hearty main meal that will leave everyone asking for seconds!

Simple, quick, tasty and made with long lasting ingredients – the perfect vegetarian camping meal!

Ingredients

• 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

Method

1. Mix all ingredients in bowl. Serve immediately or let marinate for even more flavor.

Easy and fun to make, and SO delicious

Serves 1

Ingredients

• 1 banana
• 2 tbsp. semi-sweet chocolate chips
• 2 tbsp. mini vegan marshmallows
• 2 tbsp. cereal of choice (slightly crushed)

Method

1. First, slice the banana lengthwise (not all the way through) and place it on a piece of foil.
2. Place your chocolate chips and marshmallows into the sliced banana.
3. Next, wrap the banana boat in foil and place over a fire on a grate or on a grill.
4. Unwrap and top with cereal.
5. Finally, wait a few minutes for it to cool and enjoy.