Camping doesn’t mean giving up on healthy, satisfying meals.
These 15 vegan camping recipes are designed to be simple, flavorful, and easy to prepare over a campfire, portable stove, or even a cooler.
From hearty breakfasts and energy-boosting snacks to filling dinners and sweet treats, every recipe is plant-based and packed with nutrition.
They use minimal equipment and fresh or shelf-stable ingredients, making them perfect for outdoor adventures.
Whether you’re a seasoned camper or a first-timer, these recipes ensure you eat well while enjoying nature.
15 Easy Vegan Camping Recipes for Outdoor Adventures
These 15 vegan camping recipes prove that plant-based meals can be easy, delicious, and satisfying even outdoors.
From quick breakfasts to energizing snacks, hearty dinners, and sweet treats, there’s a recipe for every mealtime while camping.
Each dish is crafted to be simple, portable, and nutritious without sacrificing flavor.
Whether you’re backpacking, car camping, or glamping, these vegan recipes make it easy to enjoy wholesome, tasty meals in nature.
Eating plant-based on the trail has never been more convenient or enjoyable.
Campfire Chickpea and Vegetable Stew
This hearty chickpea and vegetable stew is perfect for outdoor cooking.
Packed with protein, fiber, and flavor, it’s a filling vegan meal ideal for camping.
The vegetables remain tender, and the chickpeas absorb the savory broth for a comforting dish after a long day on the trail.
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 carrot, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pot over a campfire or portable stove.
- Sauté onion and garlic for 3–4 minutes until fragrant.
- Add carrot, zucchini, and bell pepper and cook for 5 minutes, stirring occasionally.
- Stir in chickpeas, vegetable broth, smoked paprika, and cumin.
- Bring to a simmer, cover, and cook for 15–20 minutes until vegetables are tender.
- Season with salt and pepper before serving.
This chickpea and vegetable stew is warming, nutritious, and satisfying.
It provides a hearty, protein-rich vegan meal that’s easy to make outdoors and keeps you fueled for camping adventures.
Vegan Foil Packet Potatoes and Veggies
Foil packet potatoes and veggies are a simple, flavorful camping meal.
Potatoes roast perfectly in foil, combining with colorful vegetables and herbs for a low-maintenance yet tasty dish.
It’s ideal for cooking directly over the fire or on a portable grill.
Ingredients:
- 2 medium potatoes, diced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- ½ onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat coals or a portable stove.
- Toss potatoes, zucchini, bell pepper, and onion with olive oil, rosemary, garlic powder, salt, and pepper.
- Divide the mixture onto large pieces of aluminum foil.
- Fold foil into sealed packets.
- Cook on hot coals or grill for 25–30 minutes, flipping halfway, until potatoes are tender.
- Carefully open packets before serving.
These foil packet vegetables are tender, flavorful, and easy to prepare outdoors.
They make a hands-off, hearty vegan meal that’s perfect for camping without much cleanup.
Vegan Lentil Chili
Vegan lentil chili is a rich, protein-packed dish perfect for a chilly campsite evening.
Lentils absorb the smoky, spicy flavors, creating a thick, hearty stew that’s satisfying and nourishing.
It’s easy to prepare with minimal equipment while camping.
Ingredients:
- 1 cup dried lentils, rinsed
- 1 can diced tomatoes
- 1 cup chopped bell peppers
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pot over a campfire or portable stove.
- Sauté onion, garlic, and bell peppers for 5 minutes until soft.
- Add lentils, diced tomatoes, chili powder, smoked paprika, vegetable broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender and chili thickens.
- Stir occasionally to prevent sticking.
This lentil chili is thick, hearty, and packed with protein.
It’s a warming, easy-to-make vegan meal perfect for refueling after outdoor activities.
Vegan Campfire Breakfast Burritos
These vegan breakfast burritos are portable, filling, and packed with flavor.
Stuffed with sautéed vegetables, beans, and spices, they’re perfect for a morning meal while camping.
They’re easy to assemble and cook in foil over a fire or portable stove.
Ingredients:
- 4 large flour tortillas
- 1 cup cooked black beans
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 zucchini, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: hot sauce or salsa
Instructions:
- Heat olive oil in a skillet over a campfire or portable stove.
- Sauté onion, bell pepper, and zucchini for 5–6 minutes until tender.
- Add black beans, smoked paprika, salt, and pepper, stirring to combine.
- Warm tortillas over heat or coals.
- Spoon the vegetable and bean mixture onto each tortilla.
- Roll into burritos and wrap in foil for easy eating.
These vegan breakfast burritos are flavorful, hearty, and portable.
They provide a nutritious, energy-boosting start to the day while camping, easy to enjoy on the go.
Vegan Banana Oat Camp Cookies
Vegan banana oat camp cookies are quick, nutritious, and perfect for outdoor snacking.
They are naturally sweetened with ripe bananas and packed with oats, making them filling and energy-boosting.
No oven is required—these can be cooked over a stove or wrapped in foil on coals.
Ingredients:
- 2 ripe bananas, mashed
- 1 cup rolled oats
- ¼ cup almond butter
- ¼ cup raisins or chopped nuts
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a bowl, mash bananas and stir in almond butter, vanilla, and salt.
- Mix in oats, raisins, and cinnamon until a thick dough forms.
- Heat a skillet over a campfire or portable stove.
- Scoop spoonfuls of dough onto the skillet, flattening slightly.
- Cook 3–4 minutes per side until golden brown and firm.
- Let cool slightly before eating.
These banana oat cookies are chewy, naturally sweet, and packed with fiber.
They make a perfect energy-boosting, portable vegan snack for hiking, campfire evenings, or on-the-go meals.
Vegan Grilled Veggie Skewers
Vegan grilled veggie skewers are colorful, flavorful, and perfect for outdoor cooking.
Fresh vegetables are marinated and grilled, creating a smoky, tender, and satisfying dish.
They’re easy to assemble and ideal for a light lunch or side while camping.
Ingredients:
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, quartered
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Wooden or metal skewers
Instructions:
- Soak wooden skewers in water for 30 minutes if using wood.
- Toss vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Thread vegetables onto skewers in a colorful pattern.
- Grill over campfire coals or a portable grill for 8–10 minutes, turning occasionally until tender and lightly charred.
- Serve hot, directly from the skewers or plated.
These grilled veggie skewers are smoky, tender, and packed with flavor.
They make a simple, colorful, and nutritious vegan meal perfect for camping adventures.
Vegan Quinoa and Bean Salad
Vegan quinoa and bean salad is a protein-packed, refreshing dish perfect for camping.
It’s easy to prepare ahead, portable, and keeps well without refrigeration for a few hours.
The combination of quinoa, beans, and fresh vegetables provides a filling, nutrient-dense meal.
Ingredients:
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1 cup cherry tomatoes, halved
- ½ cup corn kernels
- ¼ cup chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions:
- In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, corn, and cilantro.
- Drizzle with olive oil and lime juice.
- Season with salt and pepper and toss to combine evenly.
- Serve immediately or pack in airtight containers for later.
This quinoa and bean salad is light, filling, and protein-rich.
It’s a versatile vegan dish that works perfectly for camping lunches or picnics.
Vegan Sweet Potato and Black Bean Foil Packets
These sweet potato and black bean foil packets are hearty, easy, and flavorful.
The sweet potatoes roast perfectly with black beans and spices, creating a satisfying one-pot meal.
They are ideal for campfire cooking or portable stoves.
Ingredients:
- 2 medium sweet potatoes, diced
- 1 cup black beans, cooked
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 large aluminum foil sheets
Instructions:
- Preheat coals or stove.
- Toss sweet potatoes, black beans, bell pepper, onion, olive oil, smoked paprika, cumin, salt, and pepper.
- Divide mixture evenly onto foil sheets and fold into sealed packets.
- Cook on hot coals or grill for 25–30 minutes, turning halfway.
- Carefully open packets before serving.
These sweet potato and black bean packets are flavorful and filling.
They make a simple, nutritious, and portable vegan meal for camping or outdoor adventures.
Vegan Trail Mix Energy Bars
Vegan trail mix energy bars are perfect for on-the-go camping snacks.
They’re packed with nuts, seeds, dried fruits, and oats to provide energy and satiety.
No baking is required, making them easy to prepare ahead of time.
Ingredients:
- 1 cup rolled oats
- ½ cup almond butter
- ¼ cup maple syrup
- ½ cup chopped nuts (almonds, walnuts, or pecans)
- ½ cup dried cranberries or raisins
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
Instructions:
- In a bowl, mix almond butter and maple syrup until smooth.
- Stir in oats, nuts, dried fruit, chia seeds, and vanilla until fully combined.
- Press mixture into a lined 8×8-inch pan.
- Refrigerate for at least 1 hour until firm.
- Cut into bars and store in an airtight container.
These vegan trail mix bars are chewy, nutty, and energy-boosting.
They’re perfect for hikes, trail snacks, or a quick meal while camping.
Vegan Lentil and Veggie Wraps
Vegan lentil and veggie wraps are portable, filling, and packed with nutrients.
Cooked lentils and sautéed vegetables are wrapped in tortillas for a convenient meal at the campsite.
They’re versatile and easy to make ahead.
Ingredients:
- 1 cup cooked lentils
- 1 small zucchini, diced
- 1 bell pepper, diced
- ½ onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 large whole wheat or spinach tortillas
Instructions:
- Heat olive oil in a skillet over a camp stove or fire.
- Sauté zucchini, bell pepper, and onion for 5–6 minutes until tender.
- Stir in cooked lentils, smoked paprika, salt, and pepper.
- Warm tortillas over heat.
- Spoon lentil mixture onto tortillas and roll into wraps.
- Serve immediately or wrap in foil for later.
These lentil and veggie wraps are hearty, flavorful, and portable.
They make a perfect vegan meal for camping, hiking, or outdoor activities.
Vegan Mushroom and Spinach Skillet
This vegan mushroom and spinach skillet is savory, nutrient-packed, and perfect for campfire cooking.
Earthy mushrooms and tender spinach sautéed with garlic create a flavorful, satisfying meal.
It’s quick, easy, and ideal for breakfast, lunch, or dinner while camping.
Ingredients:
- 2 cups sliced mushrooms
- 2 cups fresh spinach
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet over a campfire or portable stove.
- Sauté onion and garlic for 3–4 minutes until fragrant.
- Add mushrooms and cook for 5–6 minutes until they release moisture and brown.
- Stir in spinach and smoked paprika, cooking until spinach wilts.
- Season with salt and pepper before serving.
This mushroom and spinach skillet is flavorful, savory, and packed with nutrients.
It’s a simple, satisfying vegan dish that’s perfect for any camping meal.
Vegan Corn and Black Bean Salad
Vegan corn and black bean salad is colorful, fresh, and perfect for outdoor meals.
It’s packed with fiber, protein, and flavor, making it a filling and nutritious dish.
The salad is quick to assemble and ideal for camping or picnics.
Ingredients:
- 1 cup corn kernels (fresh or canned)
- 1 cup cooked black beans
- 1 red bell pepper, diced
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- In a bowl, combine corn, black beans, bell pepper, and cilantro.
- Drizzle with lime juice and olive oil.
- Season with salt and pepper, then toss to combine.
- Serve immediately or refrigerate for later use.
This corn and black bean salad is fresh, protein-rich, and easy to prepare.
It’s a perfect vegan camping dish that’s light, nutritious, and flavorful.
Vegan Sweet Potato and Kale Hash
Sweet potato and kale hash is hearty, filling, and packed with vitamins.
The sweet potatoes roast or sauté to a caramelized finish while kale adds a tender, earthy flavor.
It’s an excellent vegan breakfast or side dish for camping.
Ingredients:
- 2 medium sweet potatoes, diced
- 2 cups chopped kale
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet over a campfire or portable stove.
- Sauté onions for 3–4 minutes until soft.
- Add sweet potatoes and cook 10–12 minutes, stirring occasionally, until tender and caramelized.
- Stir in kale and smoked paprika, cooking until kale wilts.
- Season with salt and pepper.
This sweet potato and kale hash is hearty, nutritious, and flavorful.
It provides a satisfying vegan meal that’s perfect for breakfast or dinner at the campsite.
Vegan Stuffed Bell Peppers
Vegan stuffed bell peppers are colorful, hearty, and packed with protein and fiber.
They are easy to cook over a campfire or portable stove and make a filling main dish.
The peppers roast to tender perfection, holding a flavorful mixture inside.
Ingredients:
- 4 large bell peppers, tops removed and seeds discarded
- 1 cup cooked quinoa
- 1 cup black beans, cooked
- ½ cup corn kernels
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Preheat a skillet or campfire pan.
- In a bowl, mix quinoa, black beans, corn, olive oil, cumin, salt, and pepper.
- Stuff each bell pepper with the mixture.
- Cover and cook on medium heat for 15–20 minutes until peppers are tender.
- Serve hot.
These stuffed bell peppers are colorful, flavorful, and satisfying.
They make a wholesome, portable vegan meal that’s perfect for camping or outdoor dining.
Vegan No-Bake Trail Mix Balls
Vegan no-bake trail mix balls are quick, nutritious, and perfect for camping snacks.
They are packed with nuts, seeds, and dried fruits to provide sustained energy on the trail.
No cooking is required, making them convenient for outdoor adventures.
Ingredients:
- 1 cup rolled oats
- ½ cup almond butter
- ¼ cup maple syrup
- ½ cup chopped nuts (almonds, cashews, or walnuts)
- ¼ cup dried cranberries or raisins
- 2 tablespoons chia seeds
Instructions:
- In a bowl, mix almond butter and maple syrup until smooth.
- Stir in oats, nuts, dried fruit, and chia seeds until fully combined.
- Roll mixture into small bite-sized balls.
- Chill for 30 minutes before serving.
These trail mix balls are energy-dense, chewy, and satisfying.
They provide a quick, portable vegan snack ideal for hiking or camping trips.
