Outdoor Gourmet Vegetarian Camping Food and Recipe Ideas
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Vegetarian meals seem like the ideal choice on campsites since they won’t attract as many animals and won’t spoil as quickly as dishes prepared with raw meat. The key to making healthy, low-fat vegetarian camping food lies in the preparation.
It’s best to plan simple, one-dish meals that require little prep work or clean-up. Try these healthy camping recipe ideas at home as well!
Ideas for Vegetarian Camping Food
Quick and Easy Vegetarian Camping Food: Veggie Medley With Garlic Bread
At home, cut a variety of vegetables into chunks of the same size. Vegetables that work well include potatoes, onions, zucchini, bell peppers, and green beans. Mix them with a bit of olive oil, salt, pepper, garlic, and dried thyme or oregano and transport them in a resalable container or plastic bag.
Wrap individual portions in aluminum foil and cook them on the campfire grill (most campgrounds provide one) for 20-30 minutes. Turn once.
A variation of this recipe is the veggie skewer. Cut and prepare vegetables as described above. At dinnertime, skewer the veggies and cook them on the grill, turning them often, or by rotating them over the campfire.
For the garlic bread: slice a fresh loaf without cutting all the way through and stuff with bits of garlic butter. Wrap the loaf in aluminum foil and warm the bread in the hot ashes of the campfire. This is an excellent accompaniment to almost any vegetarian dish.
Effortless One-pot Dinners for Camping and Hiking
With a little bit of preparation, you can serve unique, home-cooked meals on the campsite. Whether you use a camping stove or the campfire grill, bring a pot and a spoon and start cooking. For extra protein, which campers need when they work hard or hike all day, add canned beans or lentils. We love this lentil sloppy joe recipe from Operation $40K!
Pasta and Pesto
You need dry pasta, prepared pesto, salt, pepper, and herbs or chopped veggies such as tomatoes (dried or fresh) and bell peppers. Boil salted water and cook pasta until desired tenderness. Mix with pesto and other ingredients, stir until warmed, and enjoy.
Use one-half cup of rice per person and cook in one cup of water per person, with vegetable broth granules, salt and pepper, dried onion, Herbes de Provence, and chopped vegetables. Fluff and enjoy.
You need about one-half cup of dry couscous per person. Add the same amount of hot water and let soak for five minutes. Simply mix in a few items like chopped apricots, raisins, cranberries, nuts (almonds, cashews), vegetable broth, a dash of cinnamon, salt, and pepper. Your Middle Eastern-inspired couscous is ready!
Tweak the recipe ideas to your liking and make sure you follow the safety guidelines regarding food storage and preparation.