20 Easy-to-Make Vegetarian Camping Recipes

Traditionally, camping food relies on meat as the centrepiece of the meal, but we’re here to tell you that doesn’t have to be the case. We’ve gathered some delicious, easy-to-make meatless meals that will make all your camping mates happy—even the meat lovers.

1. Apple Seed Oatmeal

Ingredients

• 2 cups water
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1 medium apple diced into cubes
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 2 tablespoons seeds (we use a blend of equal parts hemp flax, and chia)
• 2 tablespoons maple syrup

Method

Heat the water and salt into a medium pot until it comes to a boil. Add the oats, simmer for about ten minutes, or until the oats are tender, stirring occasionally. Halfway through the cooking time, add the apple, spices and maple syrup.

See the recipe here: Fresh Off the Grid

2. Bake Eggs with Baked Beans

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 tsp smoked paprika (regular will be fine!)
• 1 tsp ground cumin
• 1 tin (400g) four bean mix
• 1 tin (400g) chick peas
• 1 tin (400g) diced tomatoes
• 2 eggs
• 2 pieces of toast
• 1 fresh lime, for squeezing onto finished eggs

Method

Heat a small pan with a tablespoon of olive oil at medium heat. Add garlic and fry until fragrant, for about a minute. Add the paprika and the cumin. Stir well. Next, add the beans, the chickpeas and tomatoes. Cook for 10 minutes.
Using the back of a soup ladle, press a hollow into the mix to place the eggs. Crack the eggs into a cup and then slide from the cup into the hollows created by the spoon. Cover the pan and cook gently until eggs are cooked. Serve with toast, salt and pepper and a squeeze of lime.

See the recipe here: Kidspot.com.au

3. Green Vegetable Burritos

Ingredients

• 2 medium courgettes/zucchini, quartered lengthwise and sliced
• 1 large green pepper, deseeded and sliced
• 75g spinach, washed
• 1 clove of garlic, crushed
• 1-2 tsp mild chilli powder
• ½ tsp dried oregano
• 1 tbsp pickled jalapeños chopped
• 1 cup of grated hard cheese/vegan cheese
• 1 tbsp chopped fresh coriander/cilantro (optional)
• 4 corn tortilla wraps

Method

Heat 1 tbsp olive oil in a pan over the BBQ. Fry the courgette and pepper until softened and just starting to brown. Add the garlic, herbs, jalapeños and chilli powder and stir well. Throw in the spinach and coriander and allow to wilt for a minute or two. Heat the tortillas until warm.

See the recipe here: We Don’t Eat Anything With a Face

4. Make Ahead Pancake Mix

Note: You can make this bulk item ahead of time and have plenty of pancakes for everyone when you’re on your camping holiday! Make sure to bring along a jar to shake up your pancakes!

Ingredients

• 3 cups plain flour
• 4 tsp baking powder
• 1/2 cup custard powder
• 2 tbsp sugar
• 3 cups milk powder (full cream or skim)

Method

1 cup of the above, is needed to make 4 pancakes. So put that 1 cup in your special pancake shaker jar. When you are ready to use, at 3/4 cup of water, and ideally wait 15 minutes before cooking. You can add more water if needed, but do it gradually, as it’s easier to add more water, than take away!

See the recipe here: Go Camping Australia

5. Five Can Chili

Note: This chili has a kick so leave out the chipotle peppers or replace with capsicum for a milder version.

Ingredients

• 1 medium onion chopped
• 1 tablespoon olive oil
• 400grm can black beans drained
• 400grm red kidney beans drained
• 400grm can diced tomatoes with their juices
• 150grm can chipotle peppers
• 350grm can beer preferably lager
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon cumin

Method

Begin by prepping the chipotles. Most of the heat in the peppers are housed in the seeds and ribs, so we strongly recommend scraping out all of the seeds before adding the peppers to the chili, especially if using the entire can. Using a fork, remove the desired number of peppers from the can. Slice them open, and then using the back of your knife, scrape out and discard the seeds & ribs. Roughly chop the peppers and set them aside.

In a large dutch oven, heat the olive oil over medium heat until shimmering. Add the onions and sauté until they begin to soften and turn translucent. Add the drained kidney and black beans, tomatoes and their juices, chopped chipotles, beer, salt and spices. Stir to combine. Cook the chili until thickened to your liking, about 20 minutes was perfect for us. Serve immediately with your choice of toppings (cheese, avocado, green onions, etc.) and bread on the side!

See the recipe here: Fresh Off the Grid

6. Coconut Curry Soup

Ingredients

• 30 grams coconut cream powder (1/2 a packet)
• 1-2 cubes vegetable bouillon
• 1 teaspoon curry powder
• Pinch of cayenne
• A handful of rice noodles
• A handful of dehydrated veggies
• 2 cups water

Method

At home, combine coconut cream powder, bouillon, curry powder and cayenne in a small zip top bag. In another bag, portion out your noodles and dehydrated veggies At camp, boil the noodles and dehydrated veggies in the water.  Once the veggies are re-hydrated and the noodles are tender, stir in the coconut cream mixture.

See the recipe here: Dirty Gourmet

7. Tofu Veggie Kebabs

Ingredients

• 1/2 cup smooth, unsalted peanut butter
• 1/2 cup hot water
• 2 tablespoons reduced sodium tamari, or soy sauce (use gluten-free tamari if you are gluten-sensitive)
• 2 tablespoons mirin (sweet Japanese cooking wine, available in most supermarkets)
• 2 teaspoons sesame oil
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 400grms extra firm tofu, cubed
• 1 red capsicum, cut into 5 cm chunks
• 1 small zucchini, cut into 5 cm chunks
• 1 medium onion, quartered and cut into chunks
• 225 grms mushrooms, quartered (or halved if small).

Method

Soak 10 bamboo skewers in water for 20-30 minutes. Combine the first 7 ingredients in a large bowl and stir until the peanut butter is mixed in. Place the cubed tofu in the sauce and marinate for 20 minutes. Remove the tofu from the sauce, then thread the tofu and vegetables onto the skewers. Start a fire in your BBQ. When the coals are nice and hot, grill the skewers for 7-10 minutes, turning several times and brushing liberally with the peanut sauce. Drizzle any additional sauce over the skewers just before serving.

See recipe here: One Green Planet

8. Garlic Mushrooms

Heat a drop of oil/butter in a pan. Add sliced mushrooms, a chopped red pepper and a large clove of crushed garlic. Cook until most of the liquid has evaporated. Serve on warm ciabatta or garlic bread.

See the recipe here: We Don’t Eat Anything With a Face

9. Black Bean Burgers

Ingredients

• 425 grm can black beans, drained and rinsed
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• ⅓ cup instant oats

Method

In a mixing bowl, mash black beans with a fork until mostly pureed but still some half beans and bean parts are left. Stir in condiments and spices until well combined. Then mix in oats. Divide into 4 equal portions and shape into thin patties. Grill them on your BBQ in a pan and put together with your favourite condiments.

See the recipe here: Happy Herbivore

10. Smoky Baked Beans with Portabello Mushrooms & Halloumi

Use 2 cans of baked beans and a tin of ratatouille. Add 4 tbsp of spicy barbecue sauce and heat. Serve with barbecued Portabello mushrooms, halloumi and garlic bread.

See the recipe here: We Don’t Eat Anything With a Face

11. Campfire Nachos

Ingredients

• 1 tablespoon neutral flavoured oil
• 225 grms tortilla chips
• 1 jar of salsa
• 1 cup shredded Mexican cheese blend
• 400 grm can black beans drained
• 1 large avocado cubed
• 4-5 green onions sliced
• handful of fresh cilantro chopped
• 1 small lime cut into wedges

Method

Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking. For the first layer, evenly spread 1/3 of the chips into the dutch oven, topped with 1/4 jar salsa, 1/4 can black beans, 1/4 cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer. For the third and final layer, use the remaining 1/3 portion of chips, 1/2 jar of salsa, 1/2 can black beans, 1/2 cup cheese, and the remaining avocado, onion, and cilantro.

Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

See the recipe here: Fresh Off the Grid

12. Cheat’s Patatas Bravas

Ingredients

• 2 tbsp olive or vegetable oil
• 1 kg bag of frozen potato cubes, almost defrosted
• 1 large jar of tomato and chilli pasta sauce

Method

Heat 2 tbsp oil in a large frying pan/baking dish. Shallow fry or roast the potato chunks until cooked, crisp and golden brown (about 15-20 minutes, turning occasionally). Throw in the jar of tomato and chilli sauce and any extras (see below) and heat through for a further few minutes until piping hot.

See the recipe here: We Don’t Eat Anything With a Face

13. Sweet Potato and Pumpkin Stew

Ingredients

• 1 tablespoon oil
• 1 small onion diced (to yield 1 1/2 cups )
• 2 cloves garlic minced (about 1 tablespoon)
• 1 medium sweet potato chopped into 1/2 cm cubes (to yield 2 cups)
• 2 cups broth
• 400 grm an diced tomatoes
• 1/4 cup peanut butter
• 2 teaspoons chili powder
• 1 teaspoon salt
• 400 grm can chickpeas drained
• 2 cups kale destemmed and chopped

Method

Heat the oil in a dutch oven over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute. Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in and there’s no clumps remaining.

Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender. Once the sweet potatoes are tender, add the chickpeas and the kale to the dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.

See the recipe here Fresh Off the Grid

14. Tofu and Eggplant Hobo Bundles

Ingredients

• 550 grms firm tofu, cut into 16 chunks
• 350 grms eggplant, quartered lengthwise and cut into chunks
• 2 tablespoons minced ginger
• 2 tablespoons minced garlic
• 1/4 cup reduced-sodium soy sauce
• 5 tablespoons vegetable oil
• 2 spring onions, chopped

Salad:

• 1 cucumber, halved and cut into chunks
• 1 cup cilantro leaves
• 1 cup whole dill sprigs
• 1 red jalapeño chile, halved and sliced
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Cooked rice and soy sauce

Method

Make tofu and eggplant: Seal ingredients in a resealable plastic bag, turn, and chill at least 1 hour. Heat grill to high (230C°). Divide tofu mixture among 4 large squares of foil and seal securely. Grill bundles, turning once, until eggplant is tender when pierced, about 10 minutes. Make salad: Mix all ingredients except rice and soy sauce. Unwrap bundles and top with salad. Serve with rice and soy sauce.

See the recipe here: My Recipes

15. Make-Ahead Fruit & Yoghurt Breakfast Parfaits

Note: This makes one, so prepare several before you leave so everyone has an easy breakfast one of the mornings you’re on holiday. 

Ingredients

• 170 grms Greek yoghurt
• 1/3 cup oats, uncooked
• 1 teaspoon chia seeds (optional)
• 2 Tablespoons milk (almond, cow, soy, etc.)
• 1 cup frozen mixed fruit and berries

Method

In a bowl combine yoghurt, oats, chia seeds and milk. Stir to combine then layer half in a wide-mouth mason jar or container. Add half the fruit and berries then layer in remaining yogurt mixture and berries. Refrigerate overnight, and up to 3 days.

See the recipe here: Iowa Girl Eats

16. Grilled Caprese Zucchini Boats

Image Source: Home Cooking Memories

Ingredients

• 2 zucchini
• 1 tablespoon olive oil
• Salt
• 100g mozzarella cheese 
• 8 grape tomatoes (cut into fourths)
• leaves Basil (about 4 medium cut into thin ribbons)

Method

Heat grill on medium heat. Trim off the ends of the zucchini and cut it in half lengthwise. Using a small spoon, scrape out just a bit of the zucchini flesh, to create a well (just enough to create a place to cradle your mozzarella cheese), leaving about 1/2 cm from the edge intact.

Brush the cut side of the zucchini with olive oil and season with salt. Place zucchini, cut side down, on the grill at an angle. Continue cooking until the zucchini is charred and beginning to soften, about 10 minutes or so.

Turn zucchini over, laying the zucchini in the same direction as the lines on the rack, as this will help to cradle each zucchini boat. Place 2 mozzarella strips into the well area of each zucchini boat.

Top the mozzarella with about 8 tomato pieces. Cover the lid on the grill and continue cooking until the cheese is melted. After the cheese is melted, remove your zucchini boats carefully from the grill. Before serving, sprinkle with your basil ribbons.

See the recipe here: Home Cooking Memories

17. Dutch Oven Apple Cobbler

Image Source: Fresh off the Grid

Ingredients

Apple Filling:

• 500g apples, sliced
• 1/4 cup sugar
• 1 tablespoon cinnamon
  

Cobbler Topping:

• 1 cup flour, (120 grams)
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/3 cup milk
  

Method

Heat up a grill and line your dutch oven with parchment paper.

Making the filling:

Core the apples and cut into slices. Add them to the Dutch oven and sprinkle with ¼ cup sugar and 1 tablespoon cinnamon. Stir to coat the apples in the cinnamon and sugar.

Making the topping:

Combine the dry ingredients (flour, baking powder, ¼ cup sugar, 1 tsp cinnamon, salt) in a mixing bowl. Cut the butter into small pieces and add to the bowl. Using your fingers, rub the butter into the dry ingredients until a crumbly meal begins to form. Add the milk and gently combine to create a dough. Tear off bits of dough and place on top of apples. You want little pockets of dough spread evenly around, not one large blob of dough in the middle.

Set the lid on the Dutch oven. Place the Dutch oven on the grill (you can use an oven as well). Bake for 30-40 minutes, until the topping is golden brown. Remove from heat and serve.

See the recipe here: Fresh off the Grid

18. Classic Banana Boats

Image Source: Fresh off the Grid

Ingredients

• 1 banana
• 2 tablespoons milk chocolate, (chopped from bar or chocolate chips)
• 8 mini marshmallows
• Digestive biscuits (substitute)

Method

Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.

Stuff the chocolate and mini marshmallows into the centre of the banana. Wrap the banana in foil. Place on a grill until fillings have melted and banana has warmed through, about 10 minutes. Unwrap banana and top with crushed biscuit. Enjoy!

See the recipe here: Fresh off the Grid

19. Trail Mix Bliss Balls

Image Source: Fresh off the Grid

Ingredients

• 10 dates, pitted and soaked in water for 10 minutes
• 1/4 cup cashews
• 3 tablespoons pumpkin seeds
• 3 tablespoons dried cranberries
  

Method

In a food processor, process the dates and cashews until a sticky dough forms. (Hint: This can be done before you leave for your camping trip if you won’t have a food processor handy!)

Divide the dough into 8 equal parts and roll between your palms to create a ball. Spread the pumpkin seeds and cranberries on a flat surface (like a cutting board or plate) and roll the balls over them to coat.

Store the bliss balls in an airtight container in the fridge until you’re ready to hit the trail!

See the recipe here: Fresh off the Grid

20. Toasted Coconut Hot Chocolate

Image Source: REI

Ingredients

• 6 tablespoons coconut milk powder
• 4 tablespoons powdered sugar
• 3 tablespoons cocoa powder
• 1/2 teaspoon cornstarch (optional*)
• 1/4 teaspoon sea salt
  

Topping:

• 2 tablespoons shredded coconut
• 2 cups milk of choice or water
• Whipped cream

Method

While still at home, combine coconut milk powder, powdered sugar, cocoa powder, cornstarch, and salt in a small airtight container. At camp, gently toast the coconut flakes in a small saucepan over medium-low heat until just golden. Remove and set aside.

Place a fine mesh strainer over the saucepan and pour the cocoa mix in. Tap the strainer with the palm of your hand until the mix has sifted through, using the back of a spoon towards the end to break up any remaining clumps.

Add 2 cups of milk or water to the saucepan and turn the heat to medium-low. Whisk until the powder has completely dissolved. Bring to a simmer, then split between two mugs. Top with whipped cream and toasted coconut.

(*Use cornstarch if you plan on preparing the cocoa with hot water – this will make it creamy. If using milk, you can skip it, though you can add it for extra creaminess!)

See the recipe here: REI

Make Delicious Vegetarian Dishes While Staying at Broken Head

Bring all your cooking supplies to utilise our excellent onsite BBQs and camp kitchen to make yummy vegetarian camping meals during your stay at Broken Head Holiday Park. If you can make some of your meals, it will allow you to save money to spend on experiencing all that Byron Bay activities on offer. Happy cooking!