Vegan Camping Food: Ideas, Snacks, Recipes And More

Whatever your level of commitment to a vegan lifestyle or your level of familiarity with a plant-based diet, these vegan camping food recipes and tips will be a very useful addition to your camping preparation. Vegan and vegetarian camping meals can be delicious, lively, and nutritionally balanced. Don't compromise on flavour.

Camping is about becoming one with the natural world. Surely then, there is no better location to adopt a plant-based diet? While camping in the wilderness should be an ideal environment for vegans, unfortunately, traditional camping meals often contain a high proportion of animal products. However, this does not have to be the case! There are a variety of delectable vegan meals that you can prepare for your next camping excursion.

A collection of our favourite vegan camping recipes that are perfect for sharing around the campfire has been compiled for your enjoyment. The following quick and easy meals are guaranteed to wow, whether you are cooking for other vegans or a mixed company.


Considerations to make when choosing the best vegan camping food


Whether you camp in a regular tent or something more complicated, the basic tent camping checklist covers everything you'll need to enjoy your time outside. While this may be true, some things may appear excessive to other people, depending on their level of expertise as a camper, the weather conditions, and the length of the camping trip.

You can personalize the list to your preferences, adding or removing items.


Vegan camping food ideas you will love


Coconut French Toast



  • One pound loaf of crusty French bread, sliced into three-quarter-inch slices

  • 1 completely black banana

  • 1 (14 oz) can be milk for coconut

  • one tablespoon of ground cinnamon

  • ½ teaspoon coconut oil

How to prepare

  • If using a whole loaf of bread, cut it into slices around 34" thick (1). This should result in a well browned outside while maintaining a soft, custardy interior.

  • We prepare our batter in a square Tupperware container to accommodate the sliced bread effortlessly. However, you may use any bowl or container you have.

  • To begin, crush the banana with a fork (2). The best bananas are ripe or little overripe. Mash until a liquid purée forms. Then add the can of coconut milk in its entirety. When the coconut fat is chilled, it hardens into a solid cap at the top of the can. If the can appears to be quite cold, we place it in the sun for a few minutes to warm up.

  • Combine the banana and coconut milk in a large mixing bowl, followed by the cinnamon, vanilla essence, and salt. Stir vigorously until completely incorporated. It's fine if it's a touch lumpy due to banana pieces or firm chunks of coconut butter.

  • Begin by preheating a non-stick skillet over medium heat. We discovered that the coconut milk contains enough fat that you probably won't need to add more oil to the pan if you're using non-stick.

  • Dip the bread slices into the batter one at a time, allowing it to soak for about 10 seconds on each side, and then load them into the skillet (3). Begin the soaking process only if there is room in the skillet to immediately add it; otherwise, it will get oversaturated.

  • Once one side has turned golden brown, flip, wait, and remove (4). Once the production line is up and running, you can rapidly begin producing them.

  • Top with coconut flakes, fresh berries, and a generous quantity of maple syrup, if desired.


Johnny Apple Seed Oatmeal



Ingredients

  • 2 cups water

  • 1 pinch salt

  • 1 cup rolled oats

  • 1 medium apple, diced into 1/2 cubes

  • ½ (half) teaspoon ground cinnamon

  • ¼ (quarter) teaspoon ground nutmeg

  • ¼ (quarter) teaspoon ground cloves

  • ¼ (quarter) teaspoon allspice

  • (2 tablespoons) hemp, flax, or chia seeds

  • (2 tablespoons) maple syrup


CHICKPEA FLOUR BREAKFAST SCRAMBLE



How to prepare

  • In a medium saucepan, heat the water and salt to a boil.

  • Add the oats and cook, stirring regularly, for approximately 10 minutes, or until the oats are soft. Add the apple, spices, and maple syrup halfway through the cooking time.

Ingredients

  • 1 cup minus 3T water

  • three cups of aquafaba* (liquid reserved from the can of chickpeas)

  • two tablespoons of nutritional yeast

  • ½ t turmeric, ½ t ginger, 1½ t lemon juice, and 2½ t water

  • ½ t ground cumin

  • ¼ to ½ teaspoon chili powder, depending on your heat tolerance

  • ¼ teaspoon sea salt

  • ¼ t ground black pepper

  • ⅛ teaspoon of black salt, optional

VEGGIES

  • Diced ¼ onion

  • 1 garlic clove, minced

  • ½ diced green pepper

  • 1 tomato, diced small

  • 1 T vegetable oil

How to prepare

  • Place all the chickpea flour dough ingredients in a bowl and mix thoroughly until no lumps remain.

  • To heat the oil, turn the heat to medium and add the onions and garlic when the oil is heated. Stir the mixture on a regular basis to avoid it burning.

  • Stir for another two minutes and then add the pepper when the onions start to appear trans burning

  • The tomatoes should be added to the softened peppers after three minutes of stirring.

  • Carefully pour the chickpea flour dough over the veggies in the pan and allow it to sit for 2-3 minutes until the edges start to dry up, like you would for a scramble or omelette.

  • Stir vigorously and scrape the pan's bottom with a spatula; then let it settle for another two minutes without being disturbed.

  • Knead the dough for a total of 4-5 minutes once it starts to get dry.

  • Treat the heat and let it sit in the pot for 2 minutes and if desired, break it down into smaller chunks.


Coconut Chia Oatmeal



  • one (15-ounce) can of coconut milk

  • 2 tablespoons maple syrup and 1 cup rolled oats

  • 2 tablespoons of chia seeds

  • a quarter teaspoon of salt

  • fruit, nut, and coconut mix-ins, such as sliced bananas, berries, and coconut flakes

How to prepare

  • Set a pot over a medium heat and heat the coconut milk and maple syrup until simmering.

  • Add the oats, seeds, salt, and any other mix-ins to a warmed insulated food container.

  • Seal the container and let it cook for 30 minutes.


Recent Posts

See All