3 Simple Vegan Meals for Your NExt Weekend Camping Trip

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I don’t know about you, but one of my favourite aspects of camping is eating all of the delicious meals I’ve prepped for Ryan and I. There is something so satisfying about dining outside and having a new recipe work out! In the past, I have found preparing vegan meals for camping to be challenging but I’ve faced the challenge head on and I’m excited to share a few recipes with you!

Here are 3 simple vegan meals for your next camping trip

Beginning notes:

  • A cooler is necessary to keep the meals cold and fresh until ready to eat
  • A camping stove and pot is needed to heat water for meal #2 and to also heat up meal #3
  • If you do not have a camping stove, I highly recommend the MSR PocketRocket 2 Mini Stove Kit for all kinds of camping! If you plan on car camping only and can afford the weight, the Coleman 2-Burner Propane Camp Stove is another great option!
  • You will need a few jars (16 oz mason jars work great for recipe #1). I like to use 24 oz jars for meal #2 and #3. I save a lot of my pasta sauce jars for such occasions! You can also use meal prep containers to store the meals.

Meal #1: Breakfast

I’ve had way too many bland oatmeal experiences on camping and backpacking trips that led me to swear off oats for a while. I have recently reconsidered my promise because, well, oats are just too dang convenient and nutritious to not have for breakfast. As a compromise, I have begun experimenting with overnight oats while camping and let me tell you they are a game-changer! In my opinion, overnight oats are easily more convenient and better tasting than hot oatmeal. Don’t believe me? Try my favourite overnight oats recipe:

overnight oats with berries in the outdoors
Overnight oats I made for camping in Waterton Lakes National Park, Alberta, Canada

Protein Packed Vanilla Overnight Oats

  • 1/2  cup rolled oats
  • 1 cup plant milk (I prefer almond for this recipe)
  • 1/4 tsp vanilla extract
  • 1/2 banana (mashed)
  • 1 cup vegan vanilla protein powder
  • 1/4 cup fresh or frozen berries
  • 1 tbsp. natural peanut butter
  1. With a fork, mash half of a banana and place it in a 16 oz mason jar.
  2. Add remaining ingredients to jar
  3. Seal the jar and give it a good shake to mix ingredients together
  4. Store overnight oats in your cooler

*Prep two jars for two nights of camping

Meal #2- Lunch

When I’m outside, I try my best to stick to my diet at home which means avoiding junk food vegan meals! Backpackers and hikers certainly know the temptation of instant noodles all too well. As appealing as an 88 cent pack of Mr. Noodles is, my body doesn’t agree with it so I decided to make my own healthy version!

DIY Healthy Tofu Instant Noodles

This recipe includes the portions needed for one meal so multiple the ingredients by two for two portions.

  • 3/4 cup of al dente noodles of your choice (I like brown rice spaghetti as a healthier option)
  • 1 tbsp. soy sauce
  • 1/2 vegetable bouillon cube
  • 1/2 tbsp. sesame oil
  • 1/2 tbsp of grated fresh ginger or 1/4 tsp of powdered ginger
  • 1 garlic clove (minced)
  • 1/2 cup of fresh or frozen veggies
  • 1 tbsp. olive oil
  • 1/3 of a cup of pan fried tofu (I seasoned mine with salt, pepper, and nutritional yeast)
  • 1 cup hot water for serving
  1. Bring noodles to a boil and cook until al dente (noodles will cook again when hot water is added so do not over cook). Drain and rinse.
  2. Chop tofu into small cubes.
  3. Add olive oil to a pan and fry tofu over medium-high heat. Add your seasoning and fry until golden brown
  4. Get your 24 oz jar ready and add in soy sauce, bouillon cube, sesame oil, garlic, and ginger.
  5. Add in your noodles, veggies, and tofu and store in your camping cooler until you’re ready to eat
  6. Add 1 cup of hot water to the jar and give it a good shake (disclaimer: be careful when handling hot water)
  7. I like to dump the contents of the jar into a camping bowl because it’s easier to eat out of!
  8. Enjoy your camping instant noodles

Meal #3: Dinner

Slow Cooked Chickpea Peanut Stew

I like to use the slow cooker as much as possible when I’m meal prepping because it feels like one less meal to worry about! This chickpea peanut stew is one of my favourite vegan meals because it is so delicious and satisfying, especially on a chilly evening!

This recipe works for four meals total which is perfect if you are also prepping another person.

  • 1 red bell pepper (stemmed and chopped)
  • 1 yellow onion (diced)
  • 4 garlic cloves (minced)
  • 1 sweet potato (peeled and chopped into small cubes)
  • 4 cups of vegetable broth
  • 1/2 cup of natural peanut butter
  • 1 28 oz can of diced tomatoes
  • 2 cans of chickpeas
  • 2 handfuls of spinach
  • 2 tsp. chili powder
  • 1 tbsp. olive oil
  • 1/4 tsp cayenne pepper
  • Chopped peanuts
  1. Chop + dice veggies and potatoes and add to slow cooker along with olive oil
  2. Whisk peanut butter and 1 cup of vegetable broth until smooth and add to pot
  3. Add remaining ingredients except for the spinach
  4. Slow cook for 6-8 hours (check in half way to see if the stew needs more broth)
  5. Assemble in 24 oz jars and add 1/2 a handful of spinach to the jar. Store in your cooler
  6. Pour contents into pot and reheat over camping stove when ready to eat
  7. Garnish with chopped peanuts
  8. Enjoy!

Where will you be camping this summer? Let me know in the comments if you found this vegan meal prep helpful at all!

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