If your warm weather plans include campers, tents, and the great outdoors, here are some vegan camping meal ideas for your next adventure. Breakfasts, lunches, and dinners included!
Camping getaways have only gotten more popular in the last year or two. They’re an easy way to escape from it all, enjoy the beautiful outdoors, and avoid crowds.
There are so many vegan camping meal options to explore. You can cook while you’re at the campsite, prepare sandwiches and salads in advance, or do a combination of both.
Here are some camping meal ideas that are sure to whet your appetite.
Cooking at the campsite
Hiking, boating, and biking really gets your stomach grumbling! Here are some food ideas for the grill or campfire.
Tofu scramble skillets
These hearty breakfast skillets are easy to customize with your preferred vegetables. Plus, the tofu gets nice and crispy around the edges thanks to the cast iron. That’s always the best part.
It’s finished with your favorite breakfast sausage. I used spicy Beyond Meat patties, but Gardein or Field Roast would also be good here.
While I usually make vegan corn cakes in a pan on the stovetop, they’re pretty amazing on a campfire or grill. Use a cast iron griddle and a high heat oil. Then form the corn cakes using masa harina flour and niblets of corn.
Potatoes are welcome any time of day. And they’re always a satiating addition to a meal.
At breakfast, put frozen hash browns on the grill (either still frozen or thawed). You’ll definitely want to use a grill basket in case they break apart. Because they were already fried in oil before packaging, they get surprisingly crisp on the grill.
Mini or fingerling potatoes also cook quickly on the grill. Put them in a grill basket with a spritz of oil & salt or Fox Point seasoning.
Because of their diminutive size, they don’t take overly long to cook, unlike a full-sized baked potato.
Or for something a little sweeter, toast tortillas with peanut butter & bananas.
Because vegetables cook so quickly on a campfire or grill, veggie fajitas are a super fast & healthy meal option. They’re made with asparagus, mushrooms, bell peppers, and onions.
Grill the corn tortillas to go with them. Then pile on guacamole or avocado to finish.
If you have a drive ahead of you before you get to the campsite, throw slabs of tofu in a lemon and garlic marinade. Then when you get there, start the fire, and grilled tofu is ready in no time.
Or here’s another easy option for marinades – make the marinade before you go, so that you don’t have to tote along bottles and spices. Store it in a freezer bag or glass container large enough to hold the slabs once you’re ready to marinate.
Grilled vegetable skewers
Grilled vegetable skewers are a tasty side dish, rife with options. I recommend zucchini, bell peppers, mushrooms, and grape tomatoes.
However, you can use whatever grill-friendly vegetables you like. Red onions or steamed baby potatoes, perhaps?
The vegetables marinate in an oil, vinegar, and herb dressing. Then they’re speared onto skewers and grilled. (No skewers handy? Use a grill basket instead!)
Grilled Portobello mushrooms
Grilled Portobello mushrooms are an enticing main course or burger alternative. The mushroom caps are marinated in an oil, vinegar, and herb dressing. Then they’re thrown onto a grill or campfire grate until dark grill marks form on both sides.
While you can make pizza on the grill with fresh dough, using pre-made crusts is even easier. I buy the frozen crusts from Trader Joe’s. They’re one of my favorite vegan Trader Joe’s products. They come two to a package.
Don’t worry about keeping them frozen on your camping trip. Storing them in a cooler or refrigerator is fine until it’s time to grill.
I recommend cooking the toppings in a grill basket first. Beyond Meat hot Italian sausages, onions, mushrooms, and peppers are tasty options. Then pop the pizza crust onto the grill, along with sauce.
Once the sausages are done and the onions are a little sweet, smoky, and blackened, add them to the crust.
The pizza tastes like a brick oven pizza. The flavor is impressive, but takes almost no effort at all.
Of course, veggie burgers are always a simple & filling option. There are loads of store-bought options on the market, which are tasty & convenient.
Here are my favorite vegan burgers for grilling season.
Cold dishes & sandwiches to pack ahead
In addition to making hot meals, it’s nice to have some prepared dishes waiting in the cooler.
Breakfast is sorted when you have cinnamon donuts already baked & waiting. Just add a steamy cup of coffee.
Crustless mini quiche
Mini vegan quiche is a handy, portable option that can be cooked ahead of time. They’re made with tofu, cashews, and vegetables. Serve them warm, cold, or at room temperature.
Speaking of hummus, tortilla pinwheels are a fun sandwich alternative for hiking trips. They’re made with tortillas rolled with buffalo hummus & crunchy vegetables.
It wouldn’t be a camping trip without potato salad. It goes well with any sandwich or grilled entrée. I like to make my potato salad with plenty of crunchy dill pickles, as well as dried dill & dill pickle juice.
Vegan pasta salad
Vegan pasta salad is a great make ahead dish. The flavors meld & vegetables soften over time.
Make a batch before heading out on your camping trip. Then keep it in the cooler as an easy side for veggie burgers.
Cold peanut noodle salad
Cold peanut noodle salad is a full meal in a bowl. It includes whole wheat noodles in a flavorful peanut sauce. It’s finished out with radishes, carrots, onions, bell peppers, cilantro, and a handful of peanuts for crunch. It also makes a terrific side dish!
Curried tofu salad
Curried tofu salad can be eaten on its own, piled on a green salad, rolled into a wrap, or used as a sandwich filling. It’s loaded with shredded carrots, raisings, and pistachios.
Israeli couscous salad
Marinated lentil salad
I love the protein-packed oomph of this marinated lentil salad. Tangy lentil salad is tossed with sun-dried tomatoes & green onions. It makes a great snack by the spoonful, add it to kale salads, or pile it in a wrap.
Vegan coleslaw is always a crowd pleaser. Plus, it takes only minutes to make, thanks to bagged cabbage mix. Serve it with burgers or sandwiches on the side or as a crunchy topping.
Vegan chicken salad sandwich
A big batch of vegan chicken salad is terrific on sandwiches. Or scoop it onto crackers, pile it into hollowed out tomatoes, or roll it into a tortilla. Use store-bought seitan or homemade seitan chicken.
The filling is rounded out with eggless mayo, celery, onions, pickles, and seasonings.
Raw tacos with walnut filling
Raw tacos are a flavorful & quick lunch option. Pack walnut taco meat from home. Then add it to romaine leaves instead of a tortilla. Fill it out with toppings like tomatoes, cilantro, and avocado.
Vegan tuna salad sandwich
Flaky chickpeas are an excellent stand-in for fish in this vegan tuna salad. Add it to sandwiches, pile it on top of crackers, or add it to green salads.
Vegan egg salad sandwich
Vegan egg salad sandwiches get their signature flavor from kala namak, an Indian salt. It’s finished out with vegan mayo, green onions, pumpkin seeds, and a dab of mustard.
Rice crispy treats
Vegan rice crispy treats are a handy little snack to pack along. They’re really easy to make and a guaranteed crowd pleaser for adults & kids alike. Plus, with cereal as one of the ingredients, you could even make a case for them being breakfast.
Content and photos updated April 13, 2021. Originally posted August 19, 2020.