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Most people associate camping with s’mores, hot dogs, and other meat-heavy fares. But being vegetarian or vegan doesn’t mean you can’t go camping! In fact, many people are ditching meat for various reasons.
Whether you follow a plant-based diet or are just cutting back on your consumption of animal products, there are plenty of ways to enjoy the great outdoors without sacrificing your values. Here are some excellent ideas for camping food that is also meat-free and -optional.
Menu plan, veggie food packing list, and planning tips for a camp trip
You don’t have to limit yourself to soup and salads while camping as a vegetarian. Here are our meat-free favorites for fueling your trips, ranging from breakfast delights to simple camping dinners.
Camping as a vegetarian could be more convenient than bringing meat. There are plenty of non-perishable vegetarian foods to choose from, which frees up space in the cooler for the things that count, like fresh vegetables and snacks.
Planning a vegetarian camping trip
The best way to start any family trip is to plan, especially if the journey is long or includes a trek into the wilderness.
Basic items used for storing and cooking food:
- Lots of fresh water for drinking, cooking, and cleaning
- Cooler
- Pots and pans
- Dishes and utensils
- Cooking stove or grill for the fire pit (depending on what the campground or park provides)
- Can opener
- Kettle or camping coffee pot
Checklist for meal preparation:
- Foods for breakfast, lunch, and dinner
- Fresh vegetables and fruit for balanced meals
- Kid-friendly snack foods
- Condiments like ketchup, mustard, salt, and pepper, barbecue sauce, seasonings, and spices
- Beverages (including coffee, tea, drink crystals, or pop)
- Cloths and biodegradable dish soap for cleaning
Stock items for vegetarian camping
To avoid spoilage while camping, include these non-perishable items.
Grains
- Oatmeal (instant or large-flake oats)
- Pancake mix (many are vegan)
- Rice
- Other quick-cooking grains (pasta, couscous, buckwheat)
- Granola bars
- Cereal
- Popcorn
Proteins
- Canned beans
- Dry texture protein
- Vegetarian tofu “pepperettes” or jerky
- Trail mix, nuts, and seeds
Fruit and vegetables
- High-calcium vegetables (broccoli, leafy greens)
- Tetra containers of soy beverage or milk
- Dried milk powder
Other foods
- Coffee and tea
- Sugar (for cooking or mixing beverages)
- Vegetable oil
- Cookies and treats
Fresh food items
Fresh foods can be used to supplement dried items, such as:
- Bread
- Fresh vegetables and fruit (especially those that do not have to be washed)
- Eggs
- Milk
- Vegetarian faux meats (especially veggie dogs for grilling over the fire)
- Yogurt
- Tofu
Camping meal ideas
Clean-up is a breeze with meals cooked over an open fire or on a small grill – prepare everything in one pot if feasible, and let people eat with their hands.
Vegetarian camping food – breakfast
Cheesy scrambled egg croissant
Ingredients
- 4 eggs
- 2 croissants
- Splash of milk (we use almond or oat, but any kind will work)
- A handful of grated cheddar cheese
Instructions
- Into the pan, crack your four eggs. Using a fork, combine the ingredients.
- Add a splash of milk – we prefer oat or almond milk because it’s easier to keep and adds more flavor when camping.
- Cook your eggs over low heat, often stirring until they are scrambled.
- Add the cheese and stir until it is completely melted.
- Fill croissants with the mixture.
Donut toast
Ingredients
- 2 eggs
- 2 slices of toast
- Caster sugar
- Knob of butter
- Raspberries/blueberries/strawberries to garnish
- Optional flavor: Cinnamon, vanilla essence, orange zest
Instructions
- In a shallow bowl, crack two eggs. You can also use vanilla extract.
- Soak one slice of bread until both sides are saturated in the eggy mixture.
- In a frying pan, melt a knob of butter. Increase the heat to a medium-high.
- In the same pan with the butter, add your eggy bread. Cook until golden brown and crispy on both sides. Each side should take about 3-4 minutes.
- Begin soaking your other slice in the eggy mixture while slice one is cooking.
- On a dish, strew the caster sugar. Place the bread on a plate after removing it from the pan. Flip until both sides are sugar-coated.
- Repeat with the remaining slices of bread and the second slice.
- Enjoy with strawberries or any fruit of your choosing.
Banana Peanut Butter Quesadillas
Ingredients
- 2 bananas
- 2 tbsp peanut butter
- 2 tortilla wraps
- Cinnamon
Instructions
- Place a basic tortilla in a low-heat frying pan.
- Put a large dollop of peanut butter on top (around 1 heaped tbsp).
- Cut the bananas into slices. The peanut butter will have started to melt and go gooey and wonderful by the time you’ve sliced them.
- Sprinkle the banana (about 1 per tortilla) and cinnamon over the top.
- Flip the tortilla onto a platter after folding it in half.
Overnight oats
Ingredients
- 1 cup porridge oats
- 1 cup of liquid (yogurt/almond milk/oat milk)
- 1 banana
- 2 tbsp of peanut butter
- Cinnamon
Instructions
- In a mixing bowl, mash the banana. Add the cup of liquid – we like yogurt, but almond milk would also work.
- After that, add the peanut butter and cinnamon, followed by the oats.
- Stir everything together, then scoop into cups, jars, or whatever containers you have on hand. Allow at least 1 hour for the components to absorb the liquid. It’s best to leave it overnight.
Porridge
Ingredients
- 1 cup porridge oats
- 1 cup of milk
- Toppings such as banana, peanut butter, cinnamon, or honey
Instructions
- In a pan over high heat, combine the oats and milk. Stir until all of the liquid has been absorbed by the oats – about 5 minutes
- Add some peanut butter or honey to the mix.
- Serve with sliced bananas and a sprinkle of cinnamon on top
Vegetarian camping recipes for lunch
Halloumi skewers
Ingredients
- 225g halloumi
- 2 peppers
- 1 courgette
- 1 red onion
- Skewers – either metal or wooden
Instructions
- Halloumi should be cubed, and the red onion, courgette, and peppers should be chopped into small parts.
- You can arrange the ingredients on your skewer in whatever order you like.
- Place the skewers on a high-heat grill/fire/pan. When the halloumi is brown and crisp, turn it frequently and remove it.
Quesadillas
Ingredients
- 1 tin of black beans
- 50g grated cheddar cheese (approximately 1 handful)
- 50g spring onions
- 1 tsp cumin
- 1 tsp lazy chopped chili (or 1 red chili chopped)
- 2 tortillas
Instructions
- Drain the black beans and combine them with the chopped spring onions, chili powder, cumin, and cheese in a mixing dish.
- Mash all of the ingredients together with a fork. Season with salt and pepper if required.
- Preheat a frying pan over medium-high heat. Place the first tortilla on top.
- Using the back of a spoon, distribute the mashed mixture on top.
- On top of the first tortilla, press down the second tortilla. 3-4 minutes per side (until brown/crips)
- Enjoy your quesadilla by flipping it onto a dish and slicing it like a pizza.
Bruschetta
Ingredients
- ½ red onion
- 2 large tomatoes
- 2 tbsp lazy garlic
- 8 fresh basil leaves
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 crusty bread – sliced
- Salt and pepper
Instructions
- Chop the tomatoes and red onion into small pieces. Combine the garlic and basil in a mixing basin.
- Season with salt and black pepper after adding the olive oil and balsamic vinegar.
- Stir the ingredients and set aside for a few minutes to allow the flavors to meld, or serve immediately with crusty bread.
Halloumi burgers
Ingredients
- 1 block of Halloumi (approx. 225g)
- 1 tbsp mixed herbs
- Olive oil
- 2 bread rolls
- Toppings such as hummus, sweet chili, and salad leaves
Instructions
- Horizontally slice the block of halloumi to make two “burgers.”
- Drizzle over some olive oil and top with the mixed herbs – if you don’t have any, salt and pepper will suffice.
- In a frying pan over high heat, place the halloumi slabs. Cook till golden in color (around 3 minutes per side)
- Put them on a roll with some lettuce and sweet chili, or try them with red pepper and hummus – just throw the red pepper in the skillet with the halloumi to soften it up a little.
Caprese wraps
Ingredients
- ½ ball of mozzarella (approx. 100g)
- 2 large tomatoes
- 8-10 basil leaves
- 2 tbsp green pesto
- 2 tortilla wraps
- Balsamic glaze to garnish (not essential)
Instructions
- Slice the tomato and mozzarella into thin slices. After that, heat a frying pan over high heat.
- Cover half of the tortilla wrap in pesto and spread with the back of a spoon.
- Toss in the diced tomato, mozzarella, and basil leaves.
- Cook until the cheese melts and the tortilla is folded in half (approximately 4 minutes)
- Flip onto a platter after the tortilla has crisped up and the mozzarella is gooey. If you want to go all out, add some balsamic glaze on top.
Vegetarian camping recipes for dinner
Risotto
Ingredients
- 300g Arborio risotto rice
- 1-liter veg stock
- 1 tin garden peas
- 4 large handfuls of spinach
- 1 red onion
- 1 red pepper
- 1 tube tomato puree
- 2 tbsp lazy garlic
- Drizzle olive oil
Instructions
- Chop the onion and combine it with the risotto rice in a skillet with a sprinkle of olive oil.
- Stir in the olive oil until the risotto rice is shiny.
- Continue to stir as you gradually add the vegetable stock
- Add the chopped peppers, tomato puree, spinach, peas, and garlic after 10 minutes of stirring.
- Continue to stir and add the vegetable stock until the rice has absorbed all the liquid. This should take roughly 20 minutes in total.
- You may need to stir for longer or add extra liquid depending on the heat/stock/amount of rice. Make sure the risotto doesn’t have any crunch left in it by tasting it.
- A dusting of basil or crumbled feta on top is a great finishing touch.
Dahl
Ingredients
- 400g tin of lentils
- 400g tin of chickpeas
- 2 tbsp curry powder or paste
- 2 tsp lazy garlic (or 2 cloves)
- 2 tbsp tomato puree
- 400g tin of chopped tomatoes
- 1 red onion
- 4 large handfuls of spinach
- Naan or Roti to serve
Instructions
- Olive oil is used to saute chopped onion and garlic.
- Drain the lentils and chickpeas and add them to the pan.
- Combine the diced tomatoes, spinach, and curry powder in a mixing bowl (or curry paste)
- Allow to cool for 4 minutes or until the sauce is scalding hot.
- Serve with roti bread or naan in bowls.
Creamy lemon and pea gnocchi
Ingredients
- 250g (1/2 pack) gnocchi
- 300ml heavy cream
- 400g tin of peas
- 2 tsp Lazy garlic ( or 2 cloves)
- 1 lemon
- Salt & Black pepper
- 4 large handfuls of spinach
Instructions
- Place your gnocchi in a pot of boiling water and cook according to the package directions. The gnocchi usually floats to the surface after about 5 minutes. Add the heavy cream, spinach, and peas to a second pan. Lemon zest, garlic, salt, and pepper come next.
- Half the zested lemon and squeeze the juice into the pan once the spinach has wilted and the cream has thickened slightly.
- Allow 5 minutes for both pans to simmer (until gnocchi has floated to the surface), then drain and add to the saucepan.
- Combine all ingredients and serve in dishes.
Chickpea burgers
Ingredients
- 400g tin of chickpeas
- 2 carrots
- 2 tbsp flour
- 2 tbsp sweet chili (or mango chutney)
- Bread rolls to serve
Instructions
- Add 2 carrots, grated into a large mixing bowl.
- Add the chickpeas to the bowl after draining them.
- Add 2 tbsp flour, 2 tbsp sweet chili sauce, or 2 tbsp mango chutney (some sort of “glue” to keep your burger mixed together).
- All of the ingredients can be mashed together with a fork, but we prefer to use our hands.
- Divide the batter into patty shapes once it has been sufficiently squashed. Four patties were made from one tin of chickpeas.
- When the pan is hot, add the patties and cook until golden brown on both sides, about 3-4 minutes per side.
- Serve with a salad in a bun.
5 bean chili with homemade guacamole
Ingredients
- 400g tin of 4 bean mix
- 400g tin of baked beans
- 2 tbsp paprika
- 1 tsp chili powder (optional)
- 1 red onion
- 1 avocado
- 1 lemon
- 1 large tomato
- Nachos & grated cheese to serve
Instructions
- Half of the red onion should be chopped and added to a pan over medium-high heat.
- Drain the 4 bean mixture and combine it with the cooked beans in the pan.
- Mix in the paprika and chili powder (if desired)
- While the chili cooks, mash the avocado with the other half of the red onion, lemon juice, and tomato in a mixing dish.
- If desired, season with salt and pepper.
- Remove the chili from the pan after 4-5 minutes and serve on top of nachos with shredded cheese.
- Take a bite of guacamole and savor it.
Cauliflower Thai curry
Ingredients
- A handful of cauliflower florets
- 200g (1/2 tin) of peas
- 200g (1/2 tin) of chickpeas
- 400ml (1 tin) of coconut milk
- 1 pepper
- 2 tbsp of Thai paste
- Rice or naan to serve
Instructions
- Toss in the tin of coconut milk (or coconut cream, if you want). Cauliflower florets should be added now.
- Toss in the Tahi paste. You can use the entire jar or 2 heaping teaspoons (about half a jar) and replace it with peanut butter for a more satay than spicy flavor.
- Cook for about 8 minutes, or until the cauliflower is soft and the paste and milk are thoroughly combined.
- Add the peas, diced pepper, and chickpeas that have been drained.
- Continue to cook for another 2-3 minutes. If you cook them, they will get mushy.
- Serve with rice or naan bread.
White bean, coconut, and pepper stew
Ingredients
- 250g (½ pack of gnocchi)
- 1 tub of cherry tomatoes (can be subbed with tinned tomatoes)
- 1 red onion
- 1 red pepper
- 1 tbsp Thai curry paste
- 400g tin of haricot cannellini or butter beans
- 400g tin of coconut cream
Instructions
- Chop the red onion, red pepper, and cherry tomatoes into smaller pieces. Toss them in a pan with olive oil and cook until they’re tender.
- Drain, then whisk in the beans and one tin of coconut cream.
- If desired, add a spoonful of Thai curry paste or 1 teaspoon of chili flakes.
- Stir in 250g (½ pack) gnocchi and continue to cook until the gnocchi is mushy. It takes between 5 and 10 minutes on average.
- Enjoy the dish in bowls.
Chilli paneer
Ingredients
- 200g paneer cheese
- 2 tbsp white wine vinegar
- 2 tbsp dark soy sauce
- 2 tbsp sriracha chili sauce
- 2 tbsp tomato ketchup
- 1 red onion
- 1 pepper
- Coconut oil
Instructions
- Add the chopped pepper and onion to a frying pan with a tablespoon of coconut oil.
- In a bowl, combine the ketchup, soy sauce, white wine vinegar, and sriracha as they sizzle. If sriracha is too hot for you, try sweet chili or Tabasco instead.
- Add the sauce to the pan once it’s thoroughly combined.
- Allow the paneer cubes to cook until the sauce has reduced slightly to a sticky consistency.
Pesto orzo with halloumi
Ingredients
- 75g orzo per person
- Pack of cherry tomatoes
- 225g halloumi
- 3 tbsp (approximately ½ jar) green pesto
- Salt and pepper
- Balsamic glaze to serve
Instructions
- In a pan, bring water to a boil, then add the orzo and cook according to package directions – usually 75g per person and 7-9 minutes until soft
- Slice the halloumi into strips and toss with olive oil, salt, and pepper in a frying pan. Fry until both sides are golden brown (usually 3-4 mins)
- Drain the orzo and combine it with 2-3 tablespoons pesto and sliced cherry tomatoes in a mixing bowl.
- Place the orzo in a bowl, top with the halloumi, and drizzle with balsamic glaze if you’re feeling frisky.
Avocado pasta
Ingredients
- 75g spaghetti per person
- Pack of cherry tomatoes
- 1 avocado
- 1 lemon
- Basil (we use 1 tsp lazy basil from a tube or fresh basil)
- Salt & pepper
- Balsamic glaze to serve
Instructions
- In a pan, bring water to a boil and add Spaghetti – we like whole grain, but any variety will do.
- Fry some sliced cherry tomatoes in a second pan with olive oil, salt, and pepper.
- While the spaghetti cooks, mash the avocado in a bowl with 1 lemon juice and the basil.
- Drain the pasta and add it to the pan with the soft cherry tomatoes after it’s done cooking. Toss in the avocado mixture and whisk to combine.
- Serve with balsamic glaze on a platter.
Snacks and desserts
Quick camping pineapple cakes
Ingredients
- 1 (12 ounces) package of prepared sponge cake shells
- Cooking spray
- 1 (20 ounces) can of crushed pineapple, drained, juice reserved
- 2 tablespoons brown sugar, divided
- ⅓ cup chopped pecans, divided
- 18 maraschino cherries
Instructions
- Coat the aluminum sheets in cooking spray and set a sponge cake shell in each center. Divide the smashed pineapple evenly among the cakes, then sprinkle each with about 1 teaspoon of brown sugar and 2 teaspoons of pineapple juice over each cake and top with 3 maraschino cherries.
- Wrap the cakes in foil, leaving some area for air circulation at the top. Place the foil packs over the bonfire embers for about 10 minutes or until the cakes are hot and boiling.
Campfire s’mores smash
Ingredients
- 1 tablespoon butter
- 1 (10 ounces) package of mini marshmallows
- 2 individual packages of graham crackers crumbled
- 2 (1.5 ounce) bars chocolate candy bars, broken into pieces
Instructions
Melt the butter in a cast-iron pan over your campfire’s slow, crimson embers. Add the marshmallows and stir until completely melted.
Remove the pan from the heat and add the graham crackers and chocolate chips. With the back of a spoon, press into the pan. Allow cooling completely before slicing into wedges.
Grilled fruit kabobs
Ingredients
- ½ cup margarine
- ¼ cup honey
- 3 fresh peaches, pitted and quartered
- 3 fresh plums, pitted and quartered
- 3 bananas, cut into 4 pieces each
- 12 strawberries, hulled
- 12 skewers
Instructions
- Preheat an outside grill to medium heat and cover the grate with a wide sheet of foil.
- In a small saucepan, over medium heat, mix the margarine and honey. Reduce the heat to low and simmer, stirring for 5 minutes or until slightly thickened. Don’t allow the sauce to simmer.
- On each skewer, thread a peach quarter, a plum quarter, a banana slice, and a strawberry. Place the skewers on the foil on the hot grill and drizzle with the margarine-honey mixture.
- Grill for about 5 minutes, or until the fruit is softened and the sauce has thickened and cooked onto the fruit. Grill for another 5 minutes on the other side after flipping the skewers and spooning more margarine honey over each.