Getting outdoors and enjoying nature is one of life’s greatest pleasures. And what better way to enhance that experience than with a delicious meal cooked over a campfire? As a vegetarian, it can be challenging to find recipes that are both tasty and easy to prepare while camping. But don’t worry, we’ve got you covered! In this article, we’ll share 18 easy vegetarian camping recipes that are perfect for outdoor enthusiasts.
From hearty stews and chilies to flavorful wraps and burgers, these recipes are sure to satisfy your hunger and leave you feeling full and happy. And the best part? They’re all super easy to make and require minimal equipment – making them perfect for campers of all levels. So grab your tent, sleeping bag, and favorite camping gear, and let’s get cooking!
Campfire Veggie Foil Packets
Enjoy a delicious and healthy campfire meal with these easy-to-make veggie foil packets. Perfect for camping trips, picnics, or backyard gatherings!
Ingredients:
– 4-6 slices of bell peppers (any color)
– 2-3 cloves of garlic, minced
– 1 medium zucchini, sliced
– 1 medium yellow squash, sliced
– 1/2 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: any other veggies you like (such as carrots, broccoli, or mushrooms)
Instructions:
1. Preheat your campfire grill or a conventional oven to medium-high heat.
2. In the center of a large piece of aluminum foil, arrange the bell peppers, garlic, zucchini, yellow squash, and cherry tomatoes in a single layer.
3. Drizzle with olive oil and season with salt and pepper.
4. Fold the foil over the veggies, creating a packet, and seal the edges by folding them over twice.
5. Cook for 15-20 minutes or until the veggies are tender.
6. Open the packet carefully to check for doneness.
Cooking Time: 15-20 minutes
One-Pot Vegetarian Chili
A hearty, comforting bowl of goodness that’s perfect for a cozy night in. This one-pot chili is packed with flavor and texture from an array of colorful vegetables.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup vegetable broth
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the chili powder, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes, kidney beans, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Grilled Portobello Mushroom Burgers
Grilled Portobello Mushroom Burgers: A flavorful and healthy twist on traditional burgers!
Ingredients:
– 4 large portobello mushrooms, stems removed and caps sliced 1/2 inch thick
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 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, garlic, balsamic vinegar, Worcestershire sauce, salt, and pepper.
3. Brush the mixture evenly onto both sides of the mushroom slices.
4. Grill mushrooms for 4-5 minutes per side, or until tender and slightly charred.
5. Assemble burgers by placing grilled mushrooms on hamburger buns and adding desired toppings.
Cooking Time: 12-15 minutes
Quinoa and Black Bean Campfire Stew
A hearty and nutritious camping meal that’s perfect for a cold night around the campsite. This stew is filled with protein-packed black beans, nutty quinoa, and fresh veggies, all wrapped up in a flavorful broth.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 ounces) black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Rinse the quinoa in a fine-mesh strainer and cook according to package instructions using water or broth.
2. In a large pot, sauté the onion, bell pepper, and garlic over medium heat until tender.
3. Add the cooked black beans, cumin, salt, and pepper to the pot. Stir to combine.
4. Once the quinoa is cooked, fluff it with a fork and add it to the pot. Stir to combine.
5. Bring the stew to a simmer and cook for 10-15 minutes or until heated through.
Cooking Time: 25-30 minutes
Vegetarian Skillet Nachos
Transform a classic nacho recipe into a hearty, vegetarian-friendly dish perfect for a weeknight dinner or game-day gathering. This skillet nacho recipe is easy to make and packed with flavor.
Ingredients:
– 1 large skillet (12-inch)
– 1 cup black beans, drained and rinsed
– 1 cup corn kernels
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup vegetable oil
– 6-8 corn tortilla chips
– 1 cup shredded Monterey Jack cheese (vegetarian)
– Salt and pepper to taste
– Optional: jalapeños, sour cream, salsa, cilantro for toppings
Instructions:
1. Preheat the skillet over medium-high heat.
2. Add oil and sauté onions, bell peppers, and garlic until tender.
3. Add black beans, corn kernels, and cook for 2-3 minutes or until heated through.
4. Arrange tortilla chips in a single layer on the bottom of the skillet.
5. Pour the bean and corn mixture over the chips.
6. Sprinkle cheese evenly over the top.
7. Cook for an additional 2-3 minutes or until cheese is melted and bubbly.
8. Serve hot with desired toppings.
Cooking Time: 15-20 minutes
Campfire Ratatouille
As the sun sets around the campsite, gather ’round to savor this hearty and flavorful ratatouille dish, cooked to perfection over an open flame. This classic Provençal recipe is reimagined for the great outdoors, where the camping experience meets culinary pleasure.
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 medium bell peppers (any color), sliced
– 2 medium zucchinis, sliced
– 1 can of crushed tomatoes (14.5 oz)
– 1 tsp dried thyme
– Salt and pepper to taste
– Cooking oil or campfire fat for sautéing
Instructions:
1. In a large cast-iron skillet or Dutch oven, heat 2 tbsp of cooking oil over medium-high heat.
2. Add the chopped onion and cook until translucent (5 minutes).
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced bell peppers and zucchinis; cook until tender (10-12 minutes).
5. Stir in crushed tomatoes, thyme, salt, and pepper.
6. Simmer the ratatouille over low heat for 20-25 minutes or until the flavors meld together.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-40 minutes
Sweet Potato and Black Bean Tacos
Elevate your taco game with this flavorful and nutritious recipe that combines the natural sweetness of sweet potatoes with the savory goodness of black beans.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese, sour cream, and cilantro for toppings (optional)
Instructions:
1. Preheat oven to 400°F.
2. Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add black beans to the skillet and stir to combine with onions and garlic. Cook for an additional 2-3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning roasted sweet potatoes and black bean mixture onto tortillas.
Cooking Time: Approximately 35-40 minutes
Veggie Kebabs with Halloumi
This recipe combines the sweetness of colorful vegetables with the salty, creamy goodness of halloumi cheese. Perfect for a quick and easy dinner or as a snack.
Ingredients:
– 250g halloumi cheese, cut into cubes
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 zucchini, sliced
– 1 cup cherry tomatoes, halved
– 10-12 wooden skewers
– Olive oil, salt, and pepper for seasoning
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Thread the vegetables and halloumi cheese onto the skewers in a pattern that allows for even cooking.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, until the vegetables are tender and the halloumi is lightly charred.
5. Serve warm with your favorite sides or as a standalone snack.
Cooking Time: 8-10 minutes
Lentil and Rice Stuffed Peppers
Transform humble bell peppers into a flavorful and nutritious meal with this simple recipe. Aromatic lentils, savory rice, and spices combine to create a satisfying dish perfect for a weeknight dinner.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked lentils
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, mix together lentils, rice, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each pepper with the lentil mixture, filling to the top.
5. Drizzle the tops with olive oil.
6. Bake for 30-35 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Avocado and Chickpea Wraps
These wraps are a tasty and healthy twist on traditional sandwiches, packed with creamy avocado, protein-rich chickpeas, and crunchy veggies. Perfect for a quick lunch or snack.
Ingredients:
– 4 whole wheat tortillas
– 2 ripe avocados, mashed
– 1 can chickpeas (14 oz), drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: salsa, shredded cheese, or sliced jalapeños for added flavor
Instructions:
1. Preheat a large skillet over medium heat.
2. Add the chickpeas, bell pepper, and cumin (if using). Cook, stirring occasionally, until the veggies are tender, about 5 minutes.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the wraps by spreading avocado on each tortilla, followed by the chickpea mixture, and finishing with a sprinkle of cilantro.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Dutch Oven Vegetarian Lasagna
This hearty vegetarian lasagna recipe is a twist on the classic dish, using a Dutch oven to cook and brown the lasagna to perfection. The result is a rich, flavorful meal that’s perfect for a cozy dinner or gathering.
Ingredients:
– 8-10 lasagna noodles
– 2 cups marinara sauce (homemade or store-bought)
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup frozen spinach, thawed and squeezed dry
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup sliced mushrooms
– Salt and pepper to taste
Instructions:
1. Preheat Dutch oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, onion, garlic, and mushrooms. Mix well.
4. Arrange 4 lasagna noodles in the bottom of the Dutch oven.
5. Spread half of the cheese mixture over the noodles, followed by half of the marinara sauce.
6. Repeat layers: noodles, cheese mixture, marinara sauce.
7. Top with remaining mozzarella cheese and Parmesan cheese.
8. Cover Dutch oven and bake for 45-50 minutes or until golden brown.
9. Let stand for 10-15 minutes before serving.
Cooking Time: 1 hour 5 minutes
Campfire Corn on the Cob with Herb Butter
Elevate your camping experience with this simple yet delicious recipe that combines the sweetness of corn with the savory flavor of herb butter, all cooked to perfection over an open campfire.
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
– Salt and pepper, to taste
Instructions:
1. Preheat your campfire by adding larger logs every 15-20 minutes to maintain a medium-high heat.
2. Place the corn ears on a large piece of aluminum foil or a grill mat, leaving some space between each ear.
3. In a small bowl, mix together the softened butter, parsley, and chives until well combined.
4. Spread about 1 tablespoon of herb butter onto each ear of corn, starting from the top and working your way down.
5. Cook the corn for 10-12 minutes on each side, or until it’s lightly charred and tender.
6. Remove the corn from the heat, sprinkle with salt and pepper to taste, and serve hot.
Cooking Time: 20-24 minutes
Vegetarian Sausage and Bean Casserole
This comforting casserole combines the savory flavors of vegetarian sausage with creamy beans, onions, and bell peppers, perfect for a cozy night in.
Ingredients:
– 1 package vegetarian sausage (such as Field Roast or Upton’s Naturals), sliced
– 1 can black beans, drained and rinsed
– 1 large onion, chopped
– 2 large bell peppers, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the vegetarian sausage over medium-high heat until browned, about 5 minutes.
3. Add the onion, bell peppers, and garlic to the skillet; cook until the vegetables are tender, about 5 minutes.
4. Stir in the black beans, vegetable broth, olive oil, and oregano.
5. Transfer the mixture to a 9×13-inch baking dish. Top with shredded cheese (if using).
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Grilled Vegetable Panini
A perfect summer treat, this Grilled Vegetable Panini recipe combines the flavors of roasted vegetables with the crunch of a freshly grilled sandwich.
Ingredients:
– 4 slices of bread ( Ciabatta or Focaccia work well)
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, sliced
– 1 eggplant, sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon pesto (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper.
3. Grill vegetables for 3-4 minutes per side, until tender and slightly charred.
4. Meanwhile, toast bread slices on the grill or in a toaster.
5. Assemble sandwiches by spreading pesto (if using) on toasted bread, then layering grilled vegetables and finishing with another slice of bread.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Couscous Salad with Roasted Veggies
This recipe combines the nutty flavor of couscous with the sweetness of roasted vegetables, creating a perfect side dish or light lunch. The simplicity of this salad makes it ideal for a quick weeknight meal or a healthy breakfast.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large zucchini, chopped
– 1 small red onion, thinly sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook couscous according to package instructions using water or broth.
3. Toss bell pepper, zucchini, and onion with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. Fluff cooked couscous with a fork. Combine with roasted vegetables and chopped parsley (if using).
5. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Spicy Peanut Noodles with Tofu
This recipe combines the creamy richness of peanut sauce with the spicy kick of Korean chili flakes and the comfort of noodles, all wrapped up with crispy tofu. A flavorful and satisfying vegan meal that’s ready in under 30 minutes!
Ingredients:
– 8 oz rice noodles
– 1 block extra-firm tofu, drained and cut into bite-sized pieces
– 2 tbsp peanut butter
– 2 tbsp soy sauce
– 2 tbsp Korean chili flakes (gochugaru)
– 1 tsp sesame oil
– 1/4 cup water
– Salt and pepper to taste
– Chopped green onions and toasted peanuts for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat sesame oil over medium-high. Add tofu and cook until golden brown, about 3-4 minutes per side.
3. In a blender or food processor, combine peanut butter, soy sauce, chili flakes, and water. Blend until smooth.
4. In the same skillet, add peanut sauce and stir to coat tofu. Cook for an additional minute.
5. Combine cooked noodles with the tofu and peanut sauce mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions and toasted peanuts if desired.
Cooking Time: 20-25 minutes
Campfire Baked Apples with Cinnamon
This recipe is a perfect way to cozy up around the campfire on a chilly evening. Simply bake apples in a foil packet with cinnamon and sugar, then enjoy the sweet and comforting treat.
Ingredients:
– 4-6 baking apples (any variety), cored
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
Instructions:
1. Preheat campfire by adding larger logs to the flames.
2. In a large piece of heavy-duty foil, combine apple cores, brown sugar, cinnamon, and salt. Mix until apples are evenly coated.
3. Place the foil packet on a stick or fork handle, leaving some slack at the top for easy retrieval.
4. Hold the packet above the campfire flames, turning occasionally, for 15-20 minutes or until apples are tender.
5. Remove from heat, and let cool slightly before serving.
Cooking Time: 15-20 minutes
Vegetarian Breakfast Burritos
Start your day off right with these flavorful breakfast burritos packed with vegetarian goodness!
Ingredients:
– 1 cup cooked scrambled eggs
– 1/2 cup black beans, warmed
– 1/2 cup roasted bell peppers, diced
– 1/4 cup chopped fresh cilantro
– 6 whole wheat tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Salsa, for serving
– Optional: avocado, sour cream, and/or shredded lettuce
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Warm the black beans and bell peppers in the skillet for 2-3 minutes.
3. In a separate bowl, combine the scrambled eggs and cilantro.
4. Spoon about 1/4 cup of the egg mixture onto the center of each tortilla.
5. Add about 1/4 cup of the bean and pepper mixture on top of the eggs.
6. Sprinkle shredded cheese over the filling.
7. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the burrito into a neat package.
8. Repeat with remaining ingredients.
9. Serve with salsa, avocado, sour cream, and/or shredded lettuce on top (if using).
Cooking Time: 10-12 minutes
Summary
Get ready for an outdoor culinary adventure! This collection of 18 easy vegetarian camping recipes will satisfy your hunger and delight your taste buds. From Campfire Veggie Foil Packets to Vegetarian Sausage and Bean Casserole, these delicious dishes are perfect for your next camping trip. Try Grilled Portobello Mushroom Burgers or Quinoa and Black Bean Campfire Stew for a hearty meal. Or go for something sweet with Campfire Baked Apples with Cinnamon. Whatever you choose, these recipes are sure to be a hit under the stars!
