As outdoor enthusiasts, we know that there’s nothing quite like spending time under the stars with friends and family. But great camping trips require more than just a good tent and some sturdy hiking boots – they also require delicious food that can be prepared in the midst of nature.
That’s why we’ve put together this list of 20 easy vegetarian camping recipes that are sure to please even the pickiest eaters. From hearty one-pot dishes to sweet treats cooked over the campfire, these recipes are perfect for outdoor enthusiasts who want to enjoy a meal without sacrificing flavor or convenience. In this article, we’ll explore some of our favorite vegetarian camping recipes, from classic comfort foods to innovative twists on traditional campfire fare.
Campfire Veggie Foil Packets
These Campfire Veggie Foil Packets are a great way to enjoy a nutritious and flavorful meal while camping. With just a few ingredients, you can create a delicious and easy-to-make dish that’s perfect for the campsite.
Ingredients:
– 1 large bell pepper, any color
– 1 large zucchini
– 1 large carrot
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4-6 foil packets (depending on size)
Instructions:
1. Preheat your campfire by adding wood and allowing it to burn for a few minutes.
2. Cut the bell pepper, zucchini, and carrot into large chunks.
3. Place one chunk of each vegetable onto a piece of foil, leaving a small border around the edges.
4. Drizzle with olive oil and season with salt and pepper.
5. Fold the foil over the vegetables to create a packet, making sure to seal the edges tightly.
6. Cook for 15-20 minutes or until the vegetables are tender.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
One-Pot Vegetarian Chili
A flavorful and nutritious one-pot wonder that’s perfect for a weeknight dinner or a weekend gathering. This vegetarian chili is packed with fiber-rich beans, sweet bell peppers, and aromatic spices.
Ingredients:
– 1 large onion, diced
– 3 cloves of garlic, minced
– 2 medium bell peppers (any color), diced
– 2 cups cooked kidney beans
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1 cup vegetable broth
Instructions:
1. Heat a large pot over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the bell peppers and cook for an additional 3-4 minutes, or until tender.
3. Stir in the cumin, smoked paprika, and chili powder. Cook for 1 minute.
4. Add the kidney beans, diced tomatoes, vegetable broth, salt, and pepper. Bring to a simmer.
5. Reduce heat to low; let cook for 20-25 minutes, stirring occasionally.
Cooking Time: 25 minutes
Grilled Portobello Mushroom Burgers
Elevate your burger game with this flavorful and earthy twist on the classic patty. These grilled portobello mushroom burgers are perfect for a quick weeknight dinner or a backyard BBQ.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps sliced into “burgers”
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, and any other desired toppings
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, garlic powder, salt, and pepper.
3. Brush both sides of the mushroom “burgers” with the marinade.
4. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
5. Assemble burgers on hamburger buns with desired toppings.
6. Cook time: approximately 12-16 minutes.
Quinoa and Black Bean Campfire Skillet
This hearty skillet dish is a perfect companion for your next camping trip or outdoor adventure. With its nutty quinoa, creamy black beans, and crunchy veggies, you’ll be fueled and satisfied.
Ingredients:
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or salsa for topping
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the onion and bell pepper; cook until tender, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cooked quinoa and black beans. Cook for 2-3 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, topped with your choice of cheese, sour cream, or salsa.
Cooking Time: 15-20 minutes
Vegan S’mores with Dark Chocolate
Elevate your camping trip or backyard gathering with this rich and decadent vegan s’mores recipe featuring dark chocolate.
Ingredients:
– 1 package of vegan marshmallows (such as Dandies)
– 1/2 cup of dark chocolate chips (at least 70% cocoa)
– 1/4 cup of graham cracker crumbs
– 1 tablespoon of maple syrup
– Fire or a kitchen torch for toasting
Instructions:
1. Preheat your fire pit or kitchen torch.
2. Place a marshmallow on a skewer or roasting stick, if using a fire pit. If using a kitchen torch, place the marshmallow directly on a plate.
3. Toast the marshmallow until it reaches your desired level of golden-ness (about 30 seconds to 1 minute).
4. Meanwhile, melt the dark chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
5. Assemble the s’mores by placing a toasted marshmallow on top of a graham cracker square, followed by a dollop of melted dark chocolate and finally another graham cracker square.
6. Drizzle with maple syrup for an added touch.
Cooking Time: 30 seconds to 1 minute (marshmallow toasting)
Enjoy your indulgent vegan s’mores!
Campfire Baked Potatoes with Avocado
Elevate your camping experience with this simple and satisfying recipe that combines the comfort of baked potatoes with the creaminess of avocado. Perfect for a chilly evening around the campsite.
Ingredients:
– 2-3 large baking potatoes
– 1 ripe avocado, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, chives, or bacon bits for added flavor
Instructions:
1. Preheat your campfire by adding larger logs and letting them burn until the flames die down.
2. Scrub the potatoes clean and poke some holes in each with a fork to allow steam to escape.
3. Wrap each potato in foil, leaving a small opening at the top.
4. Place the wrapped potatoes directly on the campfire grate or on a camping stove.
5. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
6. Remove the potatoes from the heat and let them cool slightly.
7. Top each potato with sliced avocado, salt, and pepper to taste.
8. Add any desired toppings (shredded cheese, sour cream, chives, or bacon bits) before serving.
Cooking Time: 45-60 minutes
Vegetarian Campfire Quesadillas
Gather ’round the campfire with these easy and delicious vegetarian quesadillas! Perfect for a quick snack or meal on-the-go.
Ingredients:
– 4 whole wheat tortillas
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– 1/2 cup canned black beans, drained and rinsed
– 1/2 cup frozen corn kernels
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a campfire skillet or Dutch oven over medium-high heat.
2. In a bowl, mix together cheese, black beans, corn, and cilantro.
3. Place one tortilla in the skillet and sprinkle half of the bean-cheese mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: Approximately 10-12 minutes total, depending on the size of your quesadillas.
Lentil and Vegetable Stew
Warm up with this comforting and nutritious stew, perfect for a cozy evening meal or a weeknight dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, potatoes, and bell pepper in a little water until tender.
2. Add the lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Grilled Corn on the Cob with Herb Butter
Elevate your summer barbecues with this simple yet impressive side dish. Fresh corn smothered in a flavorful herb butter is a match made in heaven!
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, parsley, chives, and garlic until well combined.
3. Place corn on the cob in a single layer on the grill.
4. Cook for 10-12 minutes, turning every 2-3 minutes, or until slightly charred and tender.
5. Remove from heat and slather with herb butter while still warm.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Veggie Kabobs with Tofu
Veggie Kabobs with Tofu Recipe
Summary: A flavorful and healthy veggie kabob recipe featuring tofu, colorful bell peppers, onions, mushrooms, and cherry tomatoes.
Ingredients:
– 1 block of firm tofu, drained and cut into cubes
– 2 bell peppers (any color), sliced
– 1 onion, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 12-15 cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Wooden skewers or metal kabob sticks
Instructions:
1. Preheat grill to medium-high heat.
2. Thread tofu, bell peppers, onion, mushrooms, and cherry tomatoes onto wooden skewers or metal kabob sticks, leaving a small space between each piece.
3. Brush with olive oil and sprinkle soy sauce, garlic powder, salt, and pepper evenly over the kabobs.
4. Grill for 8-10 minutes, turning occasionally, until vegetables are tender and lightly charred.
5. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Camping Breakfast Burritos with Beans
These burritos are a camping trip staple that’s easy to make and packed with protein, fiber, and flavor. Perfect for fueling up before a day of hiking or exploring.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup scrambled eggs
– 1/4 cup diced bell pepper
– 1/4 cup diced onion
– 2 tablespoons olive oil
– 6-8 tortillas (whole wheat or flour)
– Salt and pepper to taste
– Optional: shredded cheese, salsa, avocado, or sour cream for added flavor
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the olive oil, bell pepper, and onion. Cook until vegetables are tender, about 5 minutes.
3. Add the cooked black beans and scrambled eggs to the skillet. Stir until well combined.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling each with the bean and egg mixture, and add any desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Hash
Sweet Potato and Black Bean Hash Recipe
Summary: A flavorful and nutritious breakfast or brunch option that combines roasted sweet potatoes with black beans, onions, and bell peppers.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 medium onion, diced
– 1 medium bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat remaining 1/2 tablespoon olive oil over medium-high heat. Add onion and bell pepper; cook for 5-7 minutes or until tender.
4. Add garlic to the skillet and cook for 1 minute.
5. Add black beans to the skillet and stir to combine with onion mixture. Cook for an additional 2-3 minutes.
6. Once sweet potatoes are done, let them cool slightly before mashing with a fork.
7. Combine mashed sweet potatoes with black bean mixture; season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Vegan Campfire Mac and Cheese
Vegan Campfire Mac and Cheese: A comforting, creamy dish perfect for a camping trip or a cozy night in!
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup vegan cheddar cheese shreds (such as Daiya)
– 1/2 cup nutritional yeast
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat your campfire or oven to 375°F (190°C).
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. In a large pot, combine the vegetable broth, vegan cheddar cheese shreds, nutritional yeast, paprika, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
5. Combine the cooked macaroni and cheese sauce in a serving dish. Top with additional vegan cheddar cheese shreds, if desired.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Stuffed Bell Peppers with Quinoa
This recipe combines the sweetness of bell peppers with the nutty flavor of quinoa, creating a nutritious and flavorful dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Stuff each bell pepper with cooked quinoa mixture, chopped vegetables, cumin, salt, and pepper.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until cheese is melted (if using).
Cooking Time: 45-50 minutes
Campfire Garlic Bread with Olive Oil
Campfire Garlic Bread with Olive Oil Recipe
Savor the flavors of a campfire gathering with this easy-to-make garlic bread, infused with the richness of olive oil.
Ingredients:
– 1 baguette, split lengthwise
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat your campfire grill or a regular oven to 375°F (190°C).
2. In a small bowl, mix together the minced garlic and olive oil.
3. Brush the garlic-olive oil mixture evenly onto both sides of the baguette.
4. Season with salt and pepper to taste.
5. If using Parmesan cheese, sprinkle it on top of the bread.
6. Place the baguette on a piece of aluminum foil or a grill mat, if cooking over an open flame.
7. Cook for 10-12 minutes, or until the bread is toasted and fragrant.
8. Serve warm, perfect for dipping in your favorite campfire soup or stew.
Cooking Time: 10-12 minutes
Vegetarian Pasta Primavera
Celebrate the flavors of spring with this vibrant and delicious vegetarian pasta dish, featuring a colorful medley of sautéed vegetables and fresh herbs.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 2 cups mixed spring vegetables (e.g., bell peppers, zucchini, cherry tomatoes, carrots, snap peas)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup white wine (optional)
– 1 teaspoon dried basil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent (3-4 minutes).
3. Add mixed vegetables, garlic, vegetable broth, and white wine (if using). Bring mixture to a simmer.
4. Reduce heat to low and let sauce cook for 10-12 minutes or until vegetables are tender.
5. Stir in dried basil; season with salt and pepper to taste.
6. Combine cooked pasta with the vegetable sauce; toss to combine.
7. Serve hot, garnished with fresh herbs.
Cooking Time: 20-25 minutes
Grilled Zucchini and Eggplant Skewers
Savor the flavors of summer with these colorful skewers, featuring tender zucchini and eggplant grilled to perfection. Perfect as a side dish or vegetarian main course.
Ingredients:
– 1 medium zucchini, sliced into 1/2-inch thick rounds
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 1 red bell pepper, sliced into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Thread zucchini, eggplant, and bell pepper onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, garlic, salt, and pepper. Brush the mixture evenly onto both sides of the vegetables.
4. Grill skewers for 8-10 minutes, turning occasionally, or until vegetables are tender and lightly charred.
5. Garnish with chopped parsley, if desired. Serve warm.
Cooking Time: 8-10 minutes
Avocado and Chickpea Wraps
These healthy wraps are a perfect blend of creamy avocado, crunchy chickpeas, and fresh veggies. Whip up a batch for a quick and satisfying meal or snack.
Ingredients:
– 1 ripe avocado, mashed
– 1/2 cup cooked chickpeas
– 1 tablespoon lemon juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 4 whole wheat tortillas
– Lettuce, tomato, cucumber, and red onion (optional)
Instructions:
1. In a medium bowl, mix together mashed avocado, chickpeas, lemon juice, and olive oil.
2. Season with salt and pepper to taste.
3. Lay out a tortilla and spread about 1/4 cup of the avocado-chickpea mixture onto the center of the wrap.
4. Add lettuce, tomato, cucumber, and red onion if desired.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up the wrap.
6. Repeat with remaining ingredients.
Cooking Time: 10 minutes
Campfire Banana Boats with Nuts
A delicious camping treat that’s easy to make and perfect for a campfire snack.
Ingredients:
– 4 ripe bananas
– 1/2 cup of marshmallows
– 1/4 cup of chopped nuts (walnuts or pecans work well)
– 1 tablespoon of butter
– 1 graham cracker, crushed
Instructions:
1. Cut the bananas in half lengthwise and scoop out a small portion to create a “boat” shape.
2. Place a marshmallow at one end of each banana boat.
3. Sprinkle chopped nuts over the marshmallow.
4. Dot the top of each banana with butter.
5. Crush the graham cracker and sprinkle it over the butter.
6. Wrap each banana boat in aluminum foil, leaving a small opening at the top.
7. Place the wrapped bananas around the campfire, leaving space for air to circulate.
8. Cook for 10-15 minutes, or until the marshmallows are toasted and the bananas are warm.
Cooking Time: 10-15 minutes
Vegetarian Lentil Sloppy Joes
A twist on the classic sloppy joe, this vegetarian version is packed with flavor and nutrients from red lentils. Perfect for a quick weeknight dinner or a fun weekend meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1/4 cup water
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 hamburger buns (or sandwich wraps)
– Optional: shredded cheese, sliced avocado, or diced bell peppers for toppings
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add lentils, crushed tomatoes, water, tomato paste, smoked paprika, salt, and pepper. Stir to combine.
3. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Serve sloppy joe mixture on hamburger buns (or wraps) with desired toppings.
Cooking Time: 25-30 minutes
Summary
Get ready for a culinary adventure in the great outdoors! This collection of 20 easy vegetarian camping recipes is perfect for outdoor enthusiasts. From hearty one-pot meals to sweet treats and satisfying snacks, there’s something for everyone. Try Campfire Veggie Foil Packets or Quinoa and Black Bean Campfire Skillet for a filling meal. Or indulge in Vegan S’mores with Dark Chocolate or Campfire Banana Boats with Nuts for a treat. With these recipes, you’ll be camping like a pro in no time!
