We’ve all seen articles about delicious camping recipes for all occasions, but what about ones specifically for vegans and vegetarians? Don’t worry; we haven’t forgotten about all of you!
We understand it may at times be difficult if you’re the only vegetarian or vegan in your group of friends (and especially at dinner parties), so camping isn’t any different. Lucky for you, we think everyone’s food choices should be respected on any dining occasion, even when out camping. We’ve compiled a list of some tasty vegan and vegetarian recipes for your next outdoor adventure.
Barbecue Backed Sweet Potatoes
This delicious vegetarian dish is simple and pretty easy to make. All you have to do is cook the potatoes on the grill and add in your favorite ingredients. Here’s the recipe from GoodFood.com.
- 8 medium sweet potatoes
- 4 tsp olive oil
- 4 tbsp Greek yogurt
- 1 spring onion, sliced
1. Rub each potato with a little oil and salt, then wrap in a double layer of foil.
2. As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 minutes. Turn them using tongs before cooking for 15 mins more. Remove one, unwrap and check if it is cooked through.
3. Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.
Grilled Pasta Packets
Adapted from Tasty Kitchen
If you’re going to be outside for a while, you’ll probably want to stack up on some carbs. This fantastic vegetarian recipe is sure to fill you up for a while.
- 1 lb whole grain spaghetti, cooked slightly less than al dente per package instructions (subtract 1 minute from cooking time)
- 6 roma tomatoes, seeded and chopped
- 1 cup fresh basil leaves, chopped coarsely
- 4 oz fresh goat cheese
- 1 lemon, cut into 6 wedges
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 3 cloves garlic, finely minced
- 3 Tbsp olive oil
1. Preheat grill to medium heat (if you are using the previous Grilled Garlic App recipe, just reduce heat to low after you pull your garlic off of the grill).
2. Cut one dozen 8×12″ pieces of aluminum foil. Layer foil so that you are using 2 per packet. In a bowl, toss together pasta, chopped tomato, basil, salt, pepper, garlic and olive oil. Spoon one serving of pasta mixture (1 1/4 cups) into the center of each packet. Squeeze lemon wedge over pasta before adding to packet. Spoon a few teaspoons of goat cheese into packet.
3. Bring long edges of foil together, then roll to secure. Roll edges of packet to form a closed space (do not squeeze out all air).
4. Reduce grill heat to low, then place packets on grill. Cook for 10-12 minutes, shaking packets halfway through cooking.
5. Remove from grill and serve immediately.
Rockin’ Moroccan Stew
Adapted from Yummly
This North African-inspired vegan camping recipe is a bit more involved, but we’re sure it won’t disappoint.
- 1 cup (250 ml) vegetable broth made from bouillon
- 1/3 cup (80 ml) olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 sweet potato, diced
- 1 cup (250 ml) dried green beans
- 1 red pepper, chopped
- 1/2 cup (125 ml) soy chunks
- 28 oz can (796 ml) diced tomatoes
- 1/2 tsp (2 ml) thyme
- 1/4 tsp (1 ml) ginger, ground
- 1/4 tsp (1 ml) nutmeg, ground
- 1/4 tsp (1 ml) cinnamon, ground
- 3 cloves
- pinch chili flakes
- 1/2 cup (125 ml) prunes, pitted and halved
- 1/3 cup (80 ml) dried apricots, diced
- 8 oz can (250 ml) artichoke hearts, reserve juice
- 1/2 cup (125 ml) black olives, pitted
- 3 tbsp (45 ml) brown sugar
- pinch saffron
- 1/2 lemon, juiced
- 1 cup (250 ml) slivered almonds, toasted
- 3 cups (750 ml) couscous
- 4 1/2 cups (1125 ml) boiling water
1. In the wok, heat the oil and sauté the onion and garlic.
2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
4. Cover and simmer for 20 minutes or until the vegetables are tender.
5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
6. While you are waiting, toast the almonds in a dry frying pan.
7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
8. Fluff the couscous with a fork.
9. Serve the stew over the couscous and garnish with toasted almonds.
Basic Grilled Squash Recipes
Adapted from Examiner
Vegan readers: how does grilled seasoned squash sound? This vegan/vegetarian camping recipe only requires a grill, olive oil and seasoning.
Preheat your grill to medium high. Place the squash skin-side down on the upper rack. The skin tends to be blacken, which is OK since it’s not eaten. Grill for about 30 minutes, then flip and grill for another 10-15 minutes. Use a fork or toothpick to test if it’s done.
Spiced Grilled Sweet Potatoes
Adapted from Whole Foods Market
This vegan/vegetarian camping recipe is also gluten-free. When finished, the potatoes look like grilled chicken, but don’t judge this book by its cover. Spread your favorite spices on the potatoes to give it that extra kick! Enjoy!
- 4 medium sweet potatoes (about 3 pounds), scrubbed well
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chipotle powder
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp small knife, 5 to 7 minutes. Drain well. When cool, slice potatoes lengthwise. Mix together salt, spices and apple cider vinegar; add oil in a slow stream. Brush this mixture on sweet potatoes. Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes. Serve potatoes warm.