Source: ShutterstockThese Camping Meal Ideas Will Be Loved by Your Family
More recreational vehicle enthusiasts now choose plant-based meal plans aiming for better nourishment and lower environmental impact. Beyond these advantages, plant-based camping dishes introduce a wonderful experience of delectable and sometimes indulgent flavor fusions. They offer the chance to experiment with new recipes, whether prepared over a campfire or grilled on a barbecue. This article presents delightful breakfast, lunch, and dinner ideas all crafted from wholesome plant-based components. These recipes are incredibly straightforward, quick, and enjoyable to prepare.
Morning Meal
Zesty Campfire Muffins
This unique method allows you to bake delightful muffins with a refreshing orange twist over the campfire, perfect for pairing with your morning brew. To create this dish, you will require half a package of your preferred dairy-free muffin mix and 8 oranges. Halve each orange and scoop out the insides, leaving you with 2 orange peel “shells.” Prepare the muffin mix as per instructions. Fill one half-shell with the muffin batter and carefully place the other half atop it. Wrap it securely in foil and bake on the campfire embers. The orange peel imparts a lovely citrus flavor to these circular muffins.
For this recipe, you will need:
- 1 campfire
- 8 medium-sized oranges
- Foil
- 1 package of your preferred muffin mix and necessary ingredients
- Optional: raisins, diced fruit, nuts, etc.
Instructions:
- Ignite campfire.
- Cut eight 12-by-12-inch foil sheets.
- Halve the oranges and scoop out the insides, keeping both halves together.
- Prepare the muffin mix following the instructions.
- Fill one orange half with muffin batter.
- Cover with the other half of the orange “shell.”
- Wrap each orange in a foil square.
- Repeat until all batter is used and each orange is filled and wrapped in foil.
- Place near coals or on a grill above hot coals.
- “Bake” for approximately 15–20 minutes.
Effortless Overnight Oats
Source: shutterstockPreparing overnight oats in a jar offers a hearty, nutritious morning meal that requires minimal effort. Simply pour the ingredients into a Mason jar or similar container, seal it, and wake up to a delightful breakfast the next day. I typically choose soy milk for an extra protein boost. Here’s how to make it:
For every portion, you will require:
- 1 jar or another container
- 1/2 cup oats
- 1/2 cup organic soy milk or another non-dairy alternative
Additional:
- Add a drizzle of pure maple syrup
- Sprinkle cinnamon
- Berries, seasonal fruits, chopped dates, or raisins
- Banana slices
- Chopped walnuts, brazil nuts, or almonds
- Hemp seeds
- Chia seeds
- Pumpkin protein powder
Instructions:
- Combine oats, non-dairy milk, and other ingredients in a jar or similar container. Cover and refrigerate overnight.
- These oats are tasty cold in the morning. If you prefer them warm, microwave for about 30 seconds. Top with optional additions. My favorite blend includes chopped apples, cinnamon, walnuts, dates, and a drizzle of maple syrup.
- That’s it! Enjoy!
Tofu Scramble
Commence your day with a flavorsome tofu scramble. This adaptable dish can be consumed encased in a fresh, heated tortilla with cooked rice and a dash of plant-based cheese, alongside avocado, bell peppers, and tomato, or presented with campfire toast and hash browns. Prepare the tofu in advance to streamline breakfast preparation.
- 1 block of solid/extra solid tofu, well-drained
- 1/4 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed chilies (if desired)
- 1/4 teaspoon smoked paprika
- 1 tablespoon tahini (for creaminess)
- 2 tablespoons nutritional yeast
- 1/3 cup (120 mL) soy milk (or another plant-based milk)
- 1 tablespoon olive oil or coconut oil
- 1 small finely diced onion
- 1 crushed garlic clove
- 1 finely diced green or red bell pepper
- Salt and pepper to your liking
Guidelines
- Crush the tofu into a bowl
- Incorporate turmeric, garlic powder, onion powder, chili flakes, smoked paprika, tahini, nutritional yeast, and soy milk. Blend thoroughly and set aside
- Heat up oil in a frying pan
- Introduce the onions and sauté until slightly golden
- Add garlic and green pepper. Stir well
- Cook, occasionally stirring until the green pepper softens slightly
- Then blend in the tofu mixture, ensuring it’s well combined with the veggies
- Continue to cook until the veggies are thoroughly cooked and some of the liquid evaporates, giving the scrambled tofu a creamy consistency
- Serve wrapped in a warm tortilla with cooked rice, avocado, and a dollop of salsa or beside slices of warm toast and hash browns
Lunch
These dishes are wonderfully straightforward and perfect for busy camping and travel days.
Protein-Enriched Chickpea Tabbouleh
Tabbouleh is a delectable pasta salad crafted with couscous, cucumbers, tomatoes, onions, and herbs. Couscous is a staple in Middle Eastern gastronomy, but its simplicity in preparation makes it suitable for camping. It’s a diminutive wheat pasta prepared by adding boiling water and letting it sit for less than 5 minutes. This tabbouleh variation employs whole wheat couscous and canned chickpeas to boost protein and flavor. It can be prepared before departing home or quickly and easily prepared while camping!
Ingredients
- 1 ½ cups whole wheat couscous; Moroccan couscous is optimal for this dish
- 1/2 teaspoon salt
- 1 ½ cups boiling water
- 2 medium diced tomatoes
- 1 diced cucumber
- 1 can of low-sodium chickpeas
- 1/2 finely diced onion
- 1 cup minced fresh mint leaves
- 2 cups fresh parsley leaves and/or chopped mixed salad greens
- 2 tablespoons extra virgin olive oil
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 1/2 tsp minced garlic
Instructions
- In a heat-resistant bowl (or saucepan), pour boiling water over couscous. Add salt, stir with a fork, and allow it to sit. Fluff it with a fork until it resembles cooked rice but is still slightly firm (al dente). Let it cool
- Mix in chickpeas, cucumbers, onions, tomatoes, mint, parsley, and greens
- In a separate cup, prepare the tabouleh dressing: Combine olive oil, lemon juice, pepper, and garlic. Drizzle over the tabbouleh. Mix thoroughly
- For optimal flavor, refrigerate for at least 30 minutes
Crushed Chickpea and Artichoke Salad Sandwiches
This delectable Mediterranean-style recipe, easy to prepare beforehand, works equally well as a sandwich filling or as a standalone salad. Pair it with a baguette and fresh lettuce and basil leaves for an outstanding sandwich experience.
Ingredients
- 1 can of drained chickpeas
- 1 can of rinsed and sliced artichoke hearts
- 1 chopped red bell pepper
- 1/2 cup chopped kalamata olives
- 1/4 cup chopped green onions
- 1/2 English cucumber, chopped
- 1/4 cup finely chopped parsley
- 1/2 tsp tarragon
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to your liking
Instructions
- Using a potato masher or large spoon, crush about 2/3 of the chickpeas to a consistency suitable for a sandwich filling
- Combine the crushed chickpeas, artichoke hearts, bell pepper, olives, onion, cucumber, parsley, lemon juice, olive oil, balsamic vinegar, and herbs. Mix well and season with salt and pepper as necessary
- Serve standalone or use as filling for pita wraps or as a sandwich between slices of crusty French or Italian bread
Dinner Ideas
Simple and delightful, smoky plant-based burgers grilled over a campfire will always be a beloved choice for family camping. Nevertheless, here are some nutritious plant-based camping dinners that are just as simple to prepare.
Firepit-Grilled Veggies
The marinade along with the campfire smoke enhances the flavors of the mushroom vegetables in this recipe flawlessly. The longer you allow the vegetables to marinate, the deeper the marinade infusion becomes, so you can prepare this recipe well in advance. Experiment with additions like drained and compressed tofu slices, sliced sweet potatoes, peppers, etc., adding to the variety of vegetables in this recipe. This dish is ideal for grilling over a campfire but would also be suitable for a gas grill.
Ingredients
- 4 large portobello mushrooms
- 1 thickly sliced onion (I prefer red, but any type will work)
- 12 Grape tomatoes
- 1 Green bell pepper
- 2 Italian sausages (plant-based) cut into 1-inch pieces
Marinade
- 4 tablespoons of extra virgin olive oil
- 2 tablespoons of Bragg Sauce (alternative to soy sauce)
- 2 tablespoons of HP Sauce (or use vegan Worcestershire sauce)
- 1–2 cloves of garlic (crushed and finely chopped)
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of Italian seasoning
- 1 tablespoon of lemon juice
- 2 tablespoons of liquid smoke
Instructions
Prepare the Vegetables
- Thoroughly wash and dry all the vegetables
- Cut the bell pepper into bite-sized pieces
- Slice the onion into 1/4-inch thick slices
- Place the mushrooms, vegetables, and tofu (if used) in a marinating tray ensuring the mushrooms are with gill side up
Marinate, Grill, Delight
- Combine all the marinade ingredients until they form a fragrant marinade
- Drizzle the marinade over the gills of the mushrooms, the other vegetables, and the tofu if you’re using it
- Let the mushrooms and vegetables marinate for at least 30 minutes
- Place the marinated vegetables, mushrooms, tofu, and plant-based sausages in a flat grill basket
- Cook slowly over the fire until the vegetables are tender and the onions are caramelized
- Savor the dish!
Herb-Infused Foil Packs
Besides being effortless to compile and simple to cook, foil-wrapped vegetable packs are purely delightful. There’s something special about enclosing various flavors in aluminum foil and preparing them over a campfire, rendering them incredibly delicious. It’s no surprise that foil packs have become a beloved camping staple among families.
Ingredients
- 2 small zucchinis, sliced into 1-inch half moons
- 1 large bell pepper, cut into large chunks
- 4 medium-sized Yukon Gold potatoes
- 2 onions, quartered
- A handful of fresh basil or a few sprigs of rosemary
- 2 cobs of corn, cut into about 3-inch pieces
- 1 pack of plant-based sausages, cut into 1 1/2-inch pieces
- 2 tablespoons of vegan butter
- 1 teaspoon of minced garlic
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
Instructions
- Start a campfire to have hot coals for cooking or preheat the barbecue.
- Cut two large pieces of heavy-duty foil. If heavy-duty foil is not available, two layers of lighter foil will work fine.
- Divide all the vegetables and sausage pieces evenly into two portions and place each portion on a piece of foil.
- Top with vegan butter and sprinkle seasonings evenly.
- Fold the longer sides of the foil up and seal the edges by overlapping them.
- Position the foil packs on a grill over the fire and cook for approximately 20 minutes.
- Unwrap carefully and ENJOY!
Closing Thoughts
Increasing concerns for health, sustainability, animal welfare, and escalating food costs have led more RVers to explore the advantages of a plant-based diet. Plant-based eating seems to be an ideal choice for camping as vegetables and plant-derived products pack well and are simple to prepare.
No need to fret about compromising on delicious food while camping; you’ll still have plenty of healthy options for delightful, effortless plant-based meals during your camping adventures.
