Are you tired of the same old camping grub? Look no further! As outdoor enthusiasts, we know that meals around the campsite can be just as enjoyable as the adventures themselves. But it’s not always easy to find delicious and healthy options that can withstand the great outdoors. That’s why we’ve curated a list of 20 easy vegetarian camping recipes that are sure to please even the pickiest eaters.
From hearty one-pot dishes to quick-fix snacks, these recipes are perfect for your next camping trip. And the best part? They’re all vegetarian-friendly! Whether you’re a seasoned camper or just starting out, we’ve got you covered with our collection of campfire-approved eats.
Campfire Veggie Foil Packets
These foil packets are a great way to enjoy a variety of vegetables while camping, without the hassle of cooking pots and utensils. Simply gather your favorite veggies, add some seasonings, and let the campfire do the rest!
Ingredients:
• 1 large bell pepper, sliced
• 2 medium zucchinis, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: any other favorite veggies or seasonings
Instructions:
1. Cut a piece of heavy-duty foil into a large square (about 12 inches).
2. Place a few slices of bell pepper, zucchini, and onion in the center of the foil.
3. Add a sprinkle of garlic and a pinch of salt and pepper to taste.
4. Drizzle with olive oil.
5. Fold the foil over the vegetables, making sure to seal the edges tightly.
6. Place the packet on the campfire grill or directly on the coals.
7. Cook for 30-40 minutes, or until the vegetables are tender.
Cooking Time: 30-40 minutes
Grilled Portobello Mushroom Burgers
Elevate your burger game with these savory and earthy Grilled Portobello Mushroom Burgers. Meatless and delicious, this recipe is perfect for vegetarians and vegans alike.
Ingredients:
• 4 large portobello mushrooms
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• 4 hamburger buns (whole wheat or white)
• Optional toppings: lettuce, tomato, avocado, Swiss cheese, mustard
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, onion, garlic, and balsamic vinegar.
3. Brush both sides of the mushroom caps with the mixture.
4. Season with salt and pepper to taste.
5. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
6. Assemble burgers on hamburger buns with your choice of toppings.
Cooking Time: 12-15 minutes
Quinoa and Black Bean Stuffed Peppers
This recipe is a flavorful and nutritious twist on traditional stuffed peppers, combining the nutty taste of quinoa with the fiber-rich goodness of black beans. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 cup cooked black beans, rinsed and drained
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, diced tomatoes, cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, black beans, onion, garlic, cumin, salt, and pepper.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
One-Pot Vegetarian Chili
A hearty and flavorful vegetarian chili that’s perfect for a weeknight dinner or a weekend gathering. This recipe is quick, easy, and packed with nutritious ingredients.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 2 cups cooked kidney beans (canned or cooked from scratch)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the bell peppers; cook until tender, about 5 minutes.
4. Stir in the chili powder and cumin; cook for 1 minute.
5. Add the cooked kidney beans, diced tomatoes, and red kidney beans. Season with salt and pepper to taste.
6. Bring to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Sweet Potato and Black Bean Tacos
Discover a flavorful twist on traditional tacos with the natural sweetness of roasted sweet potatoes and the earthy taste of black beans.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 tacos shells
– Shredded cheese, sour cream, and cilantro for toppings (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes in the oven for 45 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, and garlic; cook for 5-7 minutes, or until vegetables are tender.
4. Add black beans to the skillet and stir to combine. Cook for an additional 2-3 minutes.
5. Warm tacos shells according to package instructions.
6. Assemble tacos by placing roasted sweet potatoes, black bean mixture, and any desired toppings in each shell.
Cooking Time: 50-60 minutes
Campfire Lentil Stew
As the sun sets on a camping trip, warm up with this comforting lentil stew cooked to perfection over the campfire. This recipe is easy to prepare and requires minimal equipment, making it perfect for outdoor enthusiasts.
Ingredients:
– 1 cup dried green or brown lentils
– 2 cups water
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and sliced
– 1 celery stalk, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse lentils and soak in water for at least 30 minutes.
2. In a large pot, combine onion, garlic, carrot, and celery. Cook over campfire until vegetables are tender, about 10-12 minutes.
3. Add soaked lentils, diced tomatoes, thyme, salt, and pepper to the pot. Stir well.
4. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Vegetarian Skillet Nachos
Satisfy your snack cravings with this flavorful and easy-to-make vegetarian skillet nacho recipe, perfect for a quick dinner or game-day gathering.
Ingredients:
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup frozen corn kernels
– 1 can (14.5 oz) black beans, drained and rinsed
– 1 red bell pepper, diced
– 8-10 tortilla chips
– 1 cup shredded vegan cheddar cheese (or dairy-based)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking spray or oil for the skillet
Instructions:
1. Preheat a large cast-iron skillet over medium-high heat.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in corn kernels, black beans, and red bell pepper; cook for 5 minutes.
5. Arrange tortilla chips on top of the vegetable mixture.
6. Sprinkle shredded cheese over the nachos and cover with a lid (or foil) to melt the cheese.
7. Remove from heat and sprinkle with chopped cilantro.
Cooking Time: 15-20 minutes
Grilled Veggie Kabobs
A colorful and flavorful summer side dish that’s perfect for a backyard BBQ or potluck dinner. These grilled veggie kabobs are easy to make and packed with nutrients from the variety of vegetables used.
Ingredients:
– 1 cup mixed bell peppers (any color)
– 1 cup cherry tomatoes, halved
– 1 cup mushrooms, sliced
– 1/2 cup zucchini, sliced
– 1/4 cup red onion, sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon balsamic vinegar (for serving)
Instructions:
1. Preheat grill to medium-high heat.
2. Thread vegetables onto skewers in a colorful pattern.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, or until vegetables are tender.
5. Serve hot, drizzled with balsamic vinegar if desired.
Cooking Time: 8-10 minutes
Avocado and Chickpea Wraps
This recipe combines the creamy richness of avocado with the nutty flavor of chickpeas, all wrapped up in a crispy whole wheat tortilla. Perfect for a quick and easy lunch or snack.
Ingredients:
– 2 ripe avocados
– 1 can chickpeas (drained and rinsed)
– 2 tablespoons lemon juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 4 whole wheat tortillas
– Optional: lettuce, tomato, red onion, feta cheese
Instructions:
1. In a medium bowl, mash the avocados with a fork until mostly smooth.
2. Add the chickpeas, lemon juice, and olive oil to the bowl. Mix until well combined.
3. Season with salt and pepper to taste.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the wraps by spooning the avocado-chickpea mixture onto the tortilla, followed by any desired toppings (lettuce, tomato, red onion, feta cheese).
6. Roll up the wrap tightly and serve immediately.
Cooking Time: None! This recipe is quick and easy to prepare.
Dutch Oven Vegetarian Lasagna
A hearty, comforting vegetarian lasagna cooked to perfection in a Dutch oven. This recipe is perfect for a crowd or a cozy family dinner.
Ingredients:
– 8-10 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup frozen spinach, thawed and drained
– 1 cup sliced mushrooms
– 1 cup diced bell peppers
– 1 small onion, chopped
– 1 teaspoon dried basil
– Salt and pepper to taste
– Olive oil for greasing the Dutch oven
Instructions:
1. Preheat the Dutch oven to 350°F (175°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large bowl, combine the marinara sauce, ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, mushrooms, bell peppers, onion, and basil. Mix well.
4. Grease the Dutch oven with olive oil.
5. Assemble the lasagna by spreading a layer of the cheese mixture, followed by a layer of noodles, and repeating for 3-4 layers.
6. Cover the Dutch oven with a lid and bake for 45 minutes.
7. Remove the lid and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 55-60 minutes
Campfire Baked Beans with Veggies
Elevate your camping experience with this simple and flavorful recipe that combines the classic comfort of baked beans with a medley of roasted vegetables, all cooked to perfection over the campfire.
Ingredients:
– 1 can of pork and beans (14.5 oz)
– 1 large onion, sliced
– 2 cloves of garlic, minced
– 1 red bell pepper, sliced
– 1 small zucchini, sliced
– 1 tablespoon brown sugar
– 1 teaspoon ground mustard
– Salt and pepper to taste
Instructions:
1. Preheat your campfire by adding larger logs every hour or so.
2. In a large cast-iron pot, combine the pork and beans, onion, garlic, bell pepper, and zucchini.
3. Add brown sugar, ground mustard, salt, and pepper; stir well to combine.
4. Place the pot over the campfire and let it cook for 30 minutes, stirring occasionally, or until the vegetables are tender and the beans are heated through.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: Approximately 45 minutes
Spinach and Feta Stuffed Mushrooms
Elevate your appetizer game with these savory spinach and feta stuffed mushrooms. Perfect for a quick snack or as a side dish for any occasion, this recipe is sure to impress.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth. Fill each cap with the spinach-feta mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the filled mushrooms.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
6. Garnish with fresh parsley, if desired.
Cooking Time: 15-20 minutes
Vegetarian Sausage and Peppers
A flavorful and hearty vegetarian twist on a classic dish, this recipe combines savory sausage with sweet bell peppers for a satisfying meal. Perfect for a weeknight dinner or weekend brunch.
Ingredients:
– 4 vegetarian sausages (such as Field Roast or Upton’s Naturals)
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: your favorite pasta or rice for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the sausages and cook until browned on all sides, about 5 minutes.
3. Remove the sausages from the skillet and set aside. Add the sliced onions and bell peppers to the skillet, cooking until tender, about 10-12 minutes.
4. Add the garlic to the skillet and cook for an additional minute.
5. Return the sausages to the skillet and stir to combine with the vegetables. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Roasted Corn and Black Bean Salad
A vibrant and flavorful salad that combines the sweetness of roasted corn with the earthiness of black beans, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1 can (15 ounces) black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small red onion, diced
– 1 lime, juiced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the corn kernels with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until lightly browned.
3. In a large bowl, combine the roasted corn, black beans, diced red onion, lime juice, cumin, salt, and pepper. Toss to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh cilantro leaves and serve.
Cooking Time: 25-30 minutes
Campfire Mac and Cheese with Veggies
Campfire Mac and Cheese with Veggies: A Hearty Camping Meal
A classic comfort food gets a camping twist! This recipe combines creamy macaroni and cheese with roasted vegetables, perfect for a chilly night around the campsite.
Ingredients:
– 1 pound macaroni
– 2 tablespoons butter
– 1 cup milk
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1 cup mixed veggies (such as bell peppers, zucchini, and onions)
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat your campfire cooking grate or Dutch oven to medium-high heat.
2. Cook the macaroni according to package directions until al dente. Drain and set aside.
3. In a separate pot, melt butter over medium heat. Add milk, cheddar cheese, and mozzarella cheese. Stir until smooth and creamy.
4. Add cooked macaroni to the cheese sauce and stir until combined.
5. Add roasted veggies (such as bell peppers, zucchini, and onions) to the macaroni mixture.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Grilled Zucchini and Eggplant Parmesan
Grilled Zucchini and Eggplant Parmesan: A flavorful twist on the classic Italian dish, this recipe combines tender grilled vegetables with melted mozzarella cheese and tangy tomato sauce.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup grated mozzarella cheese
– 1 cup tomato sauce (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of zucchini and eggplant slices with olive oil, then season with salt and pepper.
3. Grill vegetables for 3-4 minutes per side, or until tender and lightly charred.
4. In a separate pan, warm tomato sauce over low heat.
5. To assemble the parmesan, place a grilled vegetable slice on each plate, followed by a spoonful of tomato sauce and a sprinkle of mozzarella cheese.
6. Repeat layers one more time, finishing with a layer of cheese on top.
7. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Vegetarian Breakfast Burritos
Start your day with a flavorful and filling breakfast burrito packed with scrambled eggs, sautéed veggies, and gooey cheese. This vegetarian recipe is perfect for busy mornings or a quick lunch.
Ingredients:
– 6 large eggs
– 1/2 cup black beans, cooked
– 1/2 cup frozen bell peppers and onions, thawed
– 1 small red bell pepper, diced
– 2 tablespoons olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 whole wheat tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
Instructions:
1. In a large skillet, heat the olive oil over medium-high. Add the diced bell pepper and cook until tender, about 3-4 minutes.
2. Crack in the eggs and scramble them with the cumin, salt, and pepper. Cook until the eggs are set.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the burritos by filling each tortilla with scrambled eggs, black beans, bell peppers, and shredded cheese.
Cooking Time: 15 minutes
Campfire Ratatouille
Campfire Ratatouille: A Hearty Campground Delight
Gather ’round the campsite and savor the flavors of France with this easy-to-make, one-pot wonder. This rustic ratatouille is perfect for a chilly night by the campfire.
Ingredients:
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups mixed bell peppers (red, yellow, green), sliced
– 1 can (14 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Heat the olive oil in a large cast-iron pot or Dutch oven over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the bell peppers and cook until they start to soften, about 3 minutes.
4. Stir in the crushed tomatoes, vegetable broth, thyme, salt, and pepper.
5. Bring the mixture to a simmer and let it cook for 20-25 minutes or until the vegetables are tender.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25 minutes
Stuffed Bell Peppers with Quinoa
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the nutty goodness of quinoa with savory spices and fresh vegetables.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: feta cheese crumbles or fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mushrooms and cumin; cook until mushrooms release their moisture and start browning, about 5 minutes.
4. Stir in cooked quinoa and season with salt and pepper to taste.
5. Stuff each bell pepper with the quinoa mixture, filling to the top.
6. Place peppers on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Vegetarian Shepherd’s Pie in a Dutch Oven
This classic comfort food gets a plant-based twist with this easy-to-make vegetarian shepherd’s pie recipe, all cooked to perfection in a Dutch oven. With a rich filling of sautéed vegetables and mashed potatoes on top, it’s a satisfying meal for any time of the year.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as carrots, zucchini, and bell peppers)
– 1 cup vegetable broth
– 1 teaspoon tomato paste
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 3-4 large potatoes, peeled and diced
– 2 tablespoons butter
Instructions:
1. Preheat Dutch oven to 375°F (190°C).
2. Sauté onion and garlic in olive oil until softened.
3. Add mixed vegetables, broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10-12 minutes or until vegetables are tender.
4. Meanwhile, boil potatoes until tender. Drain and mash with butter.
5. Top filling with mashed potatoes and bake for an additional 15-20 minutes or until potatoes are golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to fuel your outdoor adventures with these 20 easy and delicious vegetarian camping recipes! From campfire favorites like grilled portobello mushroom burgers and one-pot chili, to international-inspired dishes like quinoa-stuffed peppers and black bean tacos, there’s something for every taste. And don’t forget the sweet treats – campfire baked beans and roasted corn salad are perfect for a post-hike snack. Whether you’re a seasoned camper or just starting out, these recipes are sure to please even the pickiest eaters.