Camping while vegetarian or vegan is actually extremely easy. I recently packed way too much amazing food options with me on camping trip to Big Bear, California and had enough food for use as leftovers when I got back. So grab a cooler and your camp gear and take a look at some ideas to take with you on your next camping trip.
Here are some meal ideas.
Quick breakfast meals such as instant oatmeal, bagels with veggie-friendly spread, and fresh fruit and fruit salad are always great options.
PB&J sandwiches are great for hikes. You can get really creative with veggies and condiments to create other great-tasting sandwiches. Grab some tortillas and vegan cheese and you can grill quesadillas over the fire, and prepackaged salads with vegan chicken and salad dressing on the side, make great options as well.
Whether you are in a tent, cabin or RV camping, veggie dogs and veggie burgers are an easy first choice to bring for cooking over a fire. Bring some condiments, like ketchup, mustard, vegan mayo, some tomatoes, lettuce and buns and your set for at least one or two dinners. I made vegan potato salad and put them in ready-to-eat-out-of containers for dinner side options.
Here’s a recipe that I used to make my vegan potato salad from All Recipes. I didn’t include mustard, but it still tasted great.
What you will need:
4-1/2 large red potatoes
1 dill pickles, chopped
1 green onions, chopped
1 stalk celery, chopped
1 tablespoon and 1-1/2 teaspoons chopped fresh cilantro
1/8 teaspoon dill pickle juice
1 teaspoon dried dill weed
1/2 teaspoon paprika
1/8 teaspoon kosher salt, or to taste
1/8 teaspoon ground black pepper
1/4 cup olive oil
2 tablespoons red wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon paprika, for garnish (optional)
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Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.
Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1/2 teaspoon paprika, salt, and pepper. In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/8 teaspoon paprika.
Snacks such as trail mix, granola bars, mixed nuts and fruits are easy to throw in sandwich baggies or reusable containers.
For more meal ideas check out my book, “The Beginners Guide to Becoming a Vegetarian,” on Amazon.