20 Easy Vegetarian Camping Recipes for Outdoor Enthusiasts

Nothing beats the joy of cooking under the stars, especially when you have a collection of easy, vegetarian recipes at your fingertips. Whether you’re craving quick dinners after a day of hiking or looking for comfort food to enjoy by the campfire, our roundup of 20 simple vegetarian camping recipes is sure to inspire your next outdoor adventure. Keep reading to discover meals that’ll make your camping trip deliciously memorable!

Campfire Veggie Foil Packets

Back to basics with this simple yet satisfying campfire meal that’s perfect for outdoor enthusiasts and beginners alike. Campfire Veggie Foil Packets are a fuss-free way to enjoy a hearty, vegetable-forward dish under the stars.

Ingredients

• Bell peppers – 2 cups, sliced
• Zucchini – 1 cup, sliced
• Red onion – ½ cup, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your campfire or grill to medium heat, about 350°F.
2. Tear off four 12-inch pieces of heavy-duty aluminum foil.
3. Divide the bell peppers, zucchini, and red onion evenly among the foil pieces.
4. Drizzle each portion with olive oil, then sprinkle with salt and black pepper.
5. Fold the foil over the vegetables, sealing the edges tightly to create a packet.
6. Place the packets on the grill or over the campfire, cooking for 20 minutes.
7. Carefully open one packet to check if the vegetables are tender. If not, reseal and cook for an additional 5 minutes.
8. Remove from heat and let sit for 2 minutes before serving.

Great for sharing, these foil packets yield vegetables that are tender with a slight crunch, infused with the smoky essence of the campfire. Serve them straight from the foil for a rustic presentation or alongside grilled meats for a complete meal.

One-Pot Vegetarian Chili

First, let’s dive into making a comforting One-Pot Vegetarian Chili that’s perfect for any day of the week. This recipe is designed to be straightforward, ensuring even beginners can achieve delicious results with minimal fuss.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Bell pepper – 1, diced
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Black beans – 2 cans (15 oz each), drained and rinsed
• Diced tomatoes – 1 can (28 oz)
• Vegetable broth – 2 cups
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and diced bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle chili powder and cumin over the vegetables, stirring to coat evenly for 1 minute.
5. Pour in black beans, diced tomatoes, and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
7. Season with salt, then taste and adjust seasoning if necessary before serving.

Lastly, this chili boasts a rich, hearty texture with a deep, smoky flavor from the spices. Serve it topped with avocado slices or a dollop of sour cream for an extra layer of creaminess.

Campfire Lentil Stew

Venturing into the great outdoors doesn’t mean you have to compromise on a hearty, nutritious meal. This Campfire Lentil Stew is simplicity itself, requiring minimal ingredients and effort for maximum flavor, perfect for beginners and seasoned campers alike.

Ingredients

• Lentils – 1 cup
• Water – 4 cups
• Carrots – 2, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F) until shimmering.
2. Add chopped onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Tip: Stir frequently to prevent burning, ensuring even cooking.
4. Add diced carrots to the pot, cooking for another 3 minutes until slightly softened.
5. Tip: Cutting carrots into uniform sizes ensures they cook evenly.
6. Rinse lentils under cold water, then add them to the pot along with 4 cups of water and salt.
7. Bring the mixture to a boil, then reduce heat to low (about 200°F), covering the pot with a lid.
8. Simmer for 25 minutes, or until lentils are tender.
9. Tip: Check the stew occasionally, adding more water if necessary to achieve your desired consistency.
10. Remove from heat and let it sit covered for 5 minutes before serving.

Hearty and wholesome, this stew boasts a creamy texture with a rich, earthy flavor. Serve it with a slice of crusty bread for dipping or over a bed of rice for an extra filling meal.

Vegetarian Skillet Nachos

Every great meal starts with simple, fresh ingredients, and these Vegetarian Skillet Nachos are no exception. Let’s walk through the process together, ensuring you end up with a dish that’s as delicious as it is easy to make.

Ingredients

• Tortilla chips – 4 cups
• Black beans – 1 can (15 oz), drained and rinsed
• Shredded cheese – 2 cups
• Jalapeños – 2, sliced
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking the nachos to perfection.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat, adding the black beans to warm them through, about 3 minutes. Tip: Warming the beans enhances their flavor and texture.
3. Layer half of the tortilla chips in the skillet, followed by half of the warmed black beans, half of the shredded cheese, and half of the jalapeño slices. Repeat the layers with the remaining ingredients. Tip: Layering ensures every chip gets its share of toppings.
4. Place the skillet in the preheated oven and bake for 10-12 minutes, or until the cheese is fully melted and bubbly. Tip: Watch closely to avoid overbaking, as the chips can burn quickly.
5. Remove the skillet from the oven and let it sit for 2 minutes before serving to allow the cheese to set slightly.

Layered with crispy chips, melty cheese, and spicy jalapeños, these nachos offer a perfect balance of textures and flavors. Serve them straight from the skillet for a fun, shareable meal that’s sure to impress.

Grilled Veggie Kabobs

Begin by gathering your favorite vegetables for a colorful and nutritious meal that’s perfect for summer grilling. Grilled Veggie Kabobs are not only easy to make but also a fantastic way to enjoy the season’s bounty.

Ingredients

• Bell peppers – 2, cut into 1-inch pieces
• Zucchini – 1, sliced into ½-inch rounds
• Red onion – 1, cut into 1-inch pieces
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Thread the bell peppers, zucchini, and red onion onto skewers, alternating the vegetables for a colorful presentation.
3. Brush the assembled kabobs with olive oil, ensuring each piece is lightly coated to prevent sticking and promote even cooking.
4. Season the kabobs with salt and black pepper, adjusting the amounts to suit your taste preferences.
5. Place the kabobs on the preheated grill. Cook for 10-12 minutes, turning every 3 minutes, until the vegetables are tender and have nice grill marks.
6. Remove the kabobs from the grill and let them rest for 2 minutes before serving to allow the flavors to meld.

Vibrant and smoky, these Grilled Veggie Kabobs offer a delightful crunch with a hint of sweetness from the caramelized edges. Serve them over a bed of quinoa or alongside your favorite grilled protein for a complete meal.

Avocado and Chickpea Wraps

Today’s recipe is a delightful way to enjoy a healthy, flavorful meal that’s both satisfying and easy to make. These Avocado and Chickpea Wraps are perfect for a quick lunch or a light dinner, packed with nutrients and flavors that everyone will love.

Ingredients

• Whole wheat tortillas – 4
• Avocado – 1, mashed
• Chickpeas – 1 cup, cooked
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Cumin – ¼ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. In a medium bowl, combine the mashed avocado, chickpeas, lemon juice, salt, cumin, and red pepper flakes. Tip: For a smoother texture, mash the chickpeas slightly before mixing.
2. Lay out the whole wheat tortillas on a clean, flat surface.
3. Divide the avocado and chickpea mixture evenly among the tortillas, spreading it in the center of each. Tip: Leave about an inch border around the edges to make rolling easier.
4. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Tip: If the tortillas are stiff, warm them slightly in the microwave for 10 seconds to make them more pliable.
5. Cut each wrap in half diagonally and serve immediately.

Zesty and creamy, these wraps offer a delightful contrast of textures with the smooth avocado and the slight bite of chickpeas. Serve them with a side of crisp vegetable sticks or a light salad for a complete meal.

Dutch Oven Vegetarian Lasagna

Yield to the comforting embrace of a Dutch Oven Vegetarian Lasagna, a dish that marries simplicity with depth of flavor, perfect for both weeknight dinners and special occasions. This guide will walk you through each step, ensuring a delicious outcome every time.

Ingredients

– Lasagna noodles – 12 oz
– Ricotta cheese – 15 oz
– Mozzarella cheese – 2 cups, shredded
– Marinara sauce – 3 cups
– Spinach – 2 cups, fresh
– Egg – 1
– Garlic powder – 1 tsp
– Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix ricotta cheese, egg, garlic powder, and salt until well combined.
3. Layer 1 cup of marinara sauce at the bottom of the Dutch oven.
4. Place a layer of lasagna noodles over the sauce, breaking them to fit if necessary.
5. Spread half of the ricotta mixture over the noodles.
6. Add 1 cup of spinach evenly over the ricotta layer.
7. Sprinkle 1 cup of mozzarella cheese over the spinach.
8. Repeat the layers: sauce, noodles, remaining ricotta mixture, remaining spinach, and remaining mozzarella.
9. Cover the Dutch oven with its lid and bake for 25 minutes.
10. Remove the lid and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
11. Let the lasagna sit for 10 minutes before serving to allow it to set.
Final touches reveal a lasagna with layers that hold their shape yet melt in your mouth, offering a harmonious blend of creamy, tangy, and fresh flavors. For a vibrant twist, serve with a side of roasted vegetables or a crisp green salad.

Campfire Baked Beans with Veggies

When the evening air turns crisp and the stars begin to twinkle, there’s nothing quite like the comfort of a warm, hearty dish shared around the campfire. This recipe for baked beans with veggies is not only simple to prepare but also packs a flavorful punch that’ll have everyone asking for seconds.

Ingredients

• Canned baked beans – 2 cups
• Olive oil – 1 tbsp
• Onion – ½ cup, diced
• Bell pepper – ½ cup, diced
• Garlic – 1 clove, minced
• Smoked paprika – ½ tsp

Instructions

1. Heat olive oil in a cast iron skillet over medium heat (350°F) for 1 minute.
2. Add diced onion and bell pepper to the skillet, sautéing for 3 minutes until softened.
3. Stir in minced garlic and smoked paprika, cooking for an additional 1 minute to release the flavors.
4. Pour in the canned baked beans, stirring well to combine with the veggies.
5. Reduce heat to low (250°F) and let the mixture simmer for 10 minutes, stirring occasionally to prevent sticking.
6. Remove from heat and let it sit for 2 minutes before serving to allow the flavors to meld together.

For a smoky depth, consider adding a pinch of cumin or a dash of hot sauce to the beans. Always taste as you go to adjust seasonings to your preference. Finally, serving this dish with a side of crusty bread or over a baked potato can turn it into a fulfilling meal. Fresh from the fire, these baked beans boast a creamy texture with a slight crunch from the veggies, making every bite a delightful contrast. Feel free to garnish with fresh herbs for a pop of color and freshness.

Vegetarian Sausage and Peppers

Cooking a delicious and hearty meal doesn’t have to be complicated, especially when it comes to making Vegetarian Sausage and Peppers. This dish is a perfect blend of savory flavors and textures, ideal for anyone looking to enjoy a meat-free version of a classic.

Ingredients

• Vegetarian sausage – 4 links
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Italian seasoning – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add sliced onions and bell peppers to the skillet, cooking for 5 minutes until they start to soften.
3. Stir in minced garlic and Italian seasoning, cooking for another 1 minute until fragrant.
4. Push the vegetables to one side of the skillet and add the vegetarian sausage links to the other side.
5. Cook the sausages for 3 minutes on each side, or until they are golden brown.
6. Mix the sausages with the vegetables, add salt, and cook together for 2 more minutes to blend the flavors.

Unbelievably simple to make, this dish offers a satisfying crunch from the peppers and a juicy bite from the sausages. Serve it over a bed of quinoa or stuffed into a whole wheat pita for a delightful twist.

Roasted Corn and Black Bean Salad

Delightfully simple yet bursting with flavor, this Roasted Corn and Black Bean Salad is a perfect blend of smoky sweetness and hearty protein. Ideal for summer picnics or a quick weeknight side, it’s as easy to make as it is delicious.

Ingredients

• Corn – 2 cups
• Black beans – 1 can (15 oz), drained and rinsed
• Olive oil – 2 tbsp
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. Spread the corn on a baking sheet in a single layer.
2. Drizzle 1 tbsp of olive oil over the corn and toss to coat evenly. Roast in the oven for 20 minutes, stirring halfway through, until the corn is slightly charred.
3. Tip: For an extra smoky flavor, you can grill the corn instead of roasting.
4. In a large bowl, combine the roasted corn, black beans, and chopped cilantro.
5. Add the remaining 1 tbsp of olive oil, lime juice, and salt to the bowl. Toss everything together until well mixed.
6. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
7. Adjust the seasoning with more salt if needed, based on your preference.
8. Tip: For a spicy kick, add a diced jalapeño to the salad.

With its crunchy texture and vibrant flavors, this salad is a standout dish on its own or as a side. Try serving it over a bed of greens for a refreshing twist or alongside grilled meats for a hearty meal.

Campfire Mac and Cheese with Veggies

Just imagine the comfort of creamy mac and cheese combined with the smoky essence of a campfire, all while sneaking in some veggies for a balanced meal. This Campfire Mac and Cheese with Veggies is a straightforward dish that brings together simplicity and flavor in one pot.

Ingredients

• Elbow macaroni – 2 cups
• Sharp cheddar cheese – 2 cups, shredded
• Milk – 1 cup
• Butter – 2 tbsp
• Broccoli florets – 1 cup
• Carrots – ½ cup, diced
• Salt – ½ tsp

Instructions

1. Bring a large pot of water to a boil over a campfire or stove. Add the elbow macaroni and cook for 8 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, melt the butter in a separate pan over medium heat. Add the broccoli and carrots, sautéing for 5 minutes until slightly tender.
3. Drain the pasta and return it to the pot. Tip: Reserve a little pasta water to adjust the cheese sauce consistency later.
4. Over low heat, stir in the milk and shredded cheddar cheese into the pasta until the cheese is fully melted and the sauce is smooth. Tip: Adding the cheese gradually helps it melt evenly without clumping.
5. Mix in the sautéed veggies and salt, combining everything well. If the sauce is too thick, add a splash of the reserved pasta water.
6. Cook for an additional 2 minutes, ensuring everything is heated through. Tip: Letting the dish sit for a couple of minutes off the heat allows the flavors to meld beautifully.

Creamy, smoky, and with a delightful crunch from the veggies, this mac and cheese is a crowd-pleaser. Serve it straight from the pot for a rustic touch or garnish with extra shredded cheese for an indulgent finish.

Grilled Zucchini and Eggplant Parmesan

One of the most satisfying ways to enjoy summer vegetables is by layering them with cheese and sauce for a hearty, flavorful dish. This Grilled Zucchini and Eggplant Parmesan combines the smoky flavors of grilled vegetables with the classic comfort of Parmesan cheese, creating a dish that’s both light and indulgent.

Ingredients

• Zucchini – 2 medium, sliced lengthwise into ¼-inch strips
• Eggplant – 1 medium, sliced into ¼-inch rounds
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Marinara sauce – 1 cup
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush both sides of the zucchini and eggplant slices with olive oil and sprinkle with salt.
3. Grill the vegetables for 3-4 minutes on each side, or until they have nice grill marks and are tender.
4. Preheat your oven to 375°F.
5. In a baking dish, spread a thin layer of marinara sauce.
6. Arrange a layer of grilled zucchini and eggplant over the sauce.
7. Sprinkle half of the mozzarella and Parmesan cheeses over the vegetables.
8. Repeat the layers, ending with a final layer of sauce and cheese.
9. Bake for 20 minutes, or until the cheese is bubbly and golden.

Here, the grilled vegetables add a smoky depth to the dish, while the cheeses melt into a creamy, tangy blanket. Serve it with a side of crusty bread to soak up the extra sauce, or layer it over pasta for a more substantial meal.

Vegetarian Breakfast Burritos

Start your morning with a burst of flavor by preparing these Vegetarian Breakfast Burritos. Simple to make and packed with nutrients, they’re the perfect way to kickstart your day.

Ingredients

• Flour tortillas – 4
• Eggs – 6
• Black beans – 1 cup
• Shredded cheese – 1 cup
• Avocado – 1, sliced
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Whisk eggs, salt, and pepper in a bowl until fully combined.
3. Pour the egg mixture into the skillet, stirring occasionally until fully cooked, about 5 minutes.
4. Warm the black beans in a small saucepan over low heat for 3 minutes, stirring occasionally.
5. Heat the flour tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
6. Divide the scrambled eggs, warm black beans, shredded cheese, and avocado slices evenly among the tortillas.
7. Fold the sides of each tortilla inward, then roll from the bottom up to enclose the filling.
8. Serve immediately, or wrap in foil to keep warm.

You’ll love the creamy texture of the avocado paired with the fluffy eggs and hearty black beans. For an extra kick, serve with a side of salsa or hot sauce.

Campfire Ratatouille

Begin by gathering your ingredients and prepping your cooking space for this rustic, vegetable-packed dish that’s as fun to make as it is to eat. Campfire Ratatouille brings the flavors of the countryside to your table with minimal fuss and maximum flavor.

Ingredients

• Eggplant – 1 medium, diced
• Zucchini – 1 medium, diced
• Bell pepper – 1, diced
• Tomatoes – 2, diced
• Onion – 1, sliced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add sliced onion and minced garlic to the skillet, sautéing for 2 minutes until fragrant.
3. Introduce diced eggplant to the skillet, cooking for 5 minutes until it begins to soften.
4. Add diced zucchini and bell pepper, stirring occasionally for another 5 minutes.
5. Mix in diced tomatoes, salt, and black pepper, reducing heat to low (250°F) and simmering for 15 minutes.
6. Tip: Cover the skillet to retain moisture and ensure even cooking.
7. Tip: Stir gently to avoid breaking the vegetables apart.
8. Tip: Taste and adjust seasoning before serving for the best flavor.

Kindly savor the melded textures and vibrant flavors of your Campfire Ratatouille, perfect alongside crusty bread or as a hearty topping for grilled polenta.

Vegetarian Shepherd’s Pie in a Dutch Oven

Shepherd’s pie gets a vegetarian twist in this comforting dish, perfect for cozy nights in. Start by preheating your oven to 375°F to ensure it’s ready when you are.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Carrots – 2, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 2 cups
• Lentils – 1 cup, cooked
• Tomato paste – 2 tbsp
• Potatoes – 4, peeled and cubed
• Butter – 4 tbsp
• Milk – 1/2 cup
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add onion and carrots, cooking until soft, about 5 minutes.
2. Stir in garlic and cook for 1 minute until fragrant. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
3. Add vegetable broth, lentils, and tomato paste. Simmer for 10 minutes, stirring occasionally. Tip: The mixture should thicken slightly.
4. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
5. Mash potatoes with butter, milk, salt, and pepper until smooth. Tip: For extra creaminess, warm the milk before adding.
6. Spread the lentil mixture evenly in the Dutch oven. Top with mashed potatoes, spreading to cover completely.
7. Bake in the preheated oven for 20 minutes, or until the top is golden. Let stand for 5 minutes before serving.

Unbelievably hearty and flavorful, this vegetarian shepherd’s pie boasts a creamy potato topping over a rich lentil base. Serve it with a side of steamed greens for a complete meal.

Summary

Ready to elevate your outdoor dining? This roundup of 20 Easy Vegetarian Camping Recipes is your ticket to delicious, hassle-free meals under the stars. Whether you’re a seasoned camper or a first-timer, these dishes promise to delight. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for your next adventure. Happy cooking and happy trails!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.