Being a vegetarian in the wilderness can be difficult. While your friends are barbecuing, you’re the odd one out with nothing to do.

But don’t worry. You don’t have to sit in the corner, chewing on raw vegetables all day at the campsite. You can still grill, fry, and concoct some of the most delicious campfire courses.

Check out these 8 easy vegetarian camping meals that even your meat eating friends will enjoy!

Vegetable kabobs and asparagus on camping grill - HelloTrail
You can’t tell me these veggie kabobs don’t look delicious!

1. Camping Quesadillas

Campfire quesadillas are a healthy, calorie-filled meal that’ll fuel any outdoor adventure.

Prep Time: 10-20 minutes
Serves: 4
Ingredients:

  • 1 red onion
  • 10 white mushrooms
  • ½ cup corn
  • 1 bell pepper
  • 1 jalapeno (optional)
  • 4 flour (or corn) tortillas
  • 1 cup of shredded cheese (your choice)
  • 2 teaspoons of olive oil
  • Salt, pepper, chili powder (to taste)

Heat the oil over the campfire grate using a cast-iron skillet – or simply aluminum foil if you travel light. While you’re waiting for the oil to get hot, dice up your vegetables.

Toss the cut veggies into the oil, sprinkle your desired spices – I love chili powder, and let cook for about five minutes, or until they are tender.

While the veggies are cooking, lay out four pieces of aluminum foil for the tortillas. Spread your choice of shredded cheese on half the tortilla, then once the veggies are ready, place them on top of the cheese.

Fold the tortilla in half and wrap the entire thing in aluminum foil. Place the foil on the campfire rack, and allow the quesadilla to cook for 2-3 minutes on each side.

Then, simply enjoy!

2. Nature’s Nachos

A vegetarian take on everyone’s favorite bar snack, nature nachos, will provide a fun, tasty treat to the entire campsite.

Prep Time: 20-30 minutes
Serves: 2
Ingredients:

  • ½ lb. of tortilla chips
  • 8 oz. (1 can) of hot tomato sauce
  • 1 cup of shredded cheese (your choice)
  • 8 oz. of black beans
  • 1 diced white onion
  • 1 diced avocado
  • 1 lime
  • ½ cup chopped cilantro
  • 2 tablespoons of olive oil
  • Salt, pepper, chili powder

In a large Dutch oven, use the olive oil to coat the pot to ensure that your nachos don’t stick -and cause a huge headache when it’s time to clean up. You’ll then want to add about ½ of your nachos (¼ lb.) and ⅓ of the rest of your ingredients to form a nice bottom layer.

Add the rest of your ingredients for the second layer, starting with the chips and ending with the cheese. Cover the Dutch oven, and place it on the campfire grate for about 10-15 minutes, or until the cheese has melted.

When ready, make sure to remove the Dutch oven using oven mitts, or something to protect your hands from the heat.

Squeeze a little lime juice on the savory treat, add salt, pepper, and chili powder as desired, and start eating.

3. Backcountry Pancakes

You don’t have to pack up and drive to IHOP to enjoy a stack of flapjacks. They taste doubly delicious when you whip them up over a campfire.

Prep Time: 5-20 minutes
Serves: 4 (12 pancakes)
Ingredients:

  • 1 cup of flour
  • ¼ cup white sugar
  • ¼ cup skim milk powder.
  • 1 tbsp. baking powder
  • ¼ tsp. Salt
  • 1 egg
  • 1 cup water
  • 4  tbsp. Olive oil (for skillet)
  • Maple syrup (optional)

Before heading out to the campsite, mix all dry ingredients in a bowl and whisk them together to mix them thoroughly. Add the pancake mix to a waterproof plastic bag and pack it in your bag.

Once you get to the campsite and are ready to fuel up for the day, place the mixture in a large bowl, and mix in the egg and 1 cup of water.

While you let the batter sit for five minutes, place an iron skillet over the campfire grate and coat with oil – do not use all of it. You’ll then want to spoon the wet pancake batter onto the hot skillet – whichever size you desire.

Once the top of the pancake starts to bubble, use a spatula to flip it. Wait about another minute, or until the center bubbles, then remove onto a separate plate.

Continue the same process with the rest of the batter. Try to oil the pan in between each pancake to avoid a messy clean-up. When your large stack of fluffy flapjacks is ready, drizzle on some maple syrup and fuel up for the day.

4. Wilderness Kabobs

Cut up your favorite vegetables and grill them on a metal stick with this tasty vegetarian camping meal version of kabobs.

Prep Time: 10-20 minutes
Serves: 4
Ingredients:

  • Your choice of vegetables
  • Olive Oil
  • Salt, pepper, seasoning (to taste)

There isn’t much to making vegetarian kabobs. Cut up your favorite vegetables, like squash, zucchini, eggplant, onion, mushroom, etc., into a thin disk-like shape. You can do this at home to give yourself a head start.

Using a metal skewer, stack on the cut veggies, alternating between varieties.

Brush olive oil, sprinkle the seasonings of your choosing onto the uncooked kebab and then place directly on the rack over the campfire. Rotate every few minutes until the vegetables are brown – try not to burn them, it doesn’t taste very good.

When ready, you can either dig right in or slide off the veggies one by one and voila, you’ve got a wilderness kabob!

5. Peanut and Potato Stew

Warm up on those chilly nights with a hearty and freshly-prepared stew that will have you wanting more, even after the last bite.

Prep/cook time: 30-45 minutes
Serves: 4
Ingredients:

  • 2 cups of vegetable broth
  • 1 diced sweet potato
  • 1 can diced tomatoes
  • 1 can of chickpeas (garbanzo beans)
  • 1 diced white onion
  • 4 cloves of chopped garlic
  • ¼ cup of peanut butter
  • 1 cup of fresh spinach
  • 1 tablespoon olive oil
  • Salt, pepper, chili powder (to taste)

Coat your Dutch oven with olive oil and place over the campfire – let heat for a few minutes. Toss in the onions and garlic, stirring with a spoon or rubber spatula to bring out the aromas.

Once the onions and garlic are brown, add in the peanut butter, sweet potatoes, tomatoes, and desired seasonings, and then pour on the broth.

You’ll want to continuously stir the stew to ensure that the peanut butter doesn’t form nasty coagulated clumps. Leave the Dutch oven uncovered over the campfire for about 20 minutes – you can pick out a sweet potato to see if it’s tender.

Finally, add in the chickpeas and spinach, and let simmer for another 5-10 minutes. Now, you have a wonderful, hearty stew for those chilly nights. Soup-er!

6. No-Cook Mediterranean Couscous

Mediterranean Couscous is an easy camping recipe that will leave you full without having to go through the hassle of setting up the fire.

Prep time: 1-2 hours
Serves: 2
Ingredients:

  • 1 cup of couscous
  • 1 ½ cups of water
  • 1 tbsp. Olive oil
  • ½ cup dried fruit (cranberries, apricots, etc.)
  • ½ cup of almonds
  • Salt, pepper, garlic powder, cumin (to taste)

Instead of dealing with the hassle of building a campfire, you can soak couscous to soften it without boiling water. In a 16 oz. sealable jar – like an old peanut butter container, add all ingredients, and then add your water.

Let the mixture sit for at least an hour or until the couscous has absorbed all of the water. When you’re ready to eat, open the jar and enjoy. It is that easy!

7. Dutch Oven Pasta

I’m not Italian, but Andrew and I eat like we are – A LOT! There’s not many camping trips that this Dutch oven pasta meal doesn’t make an appearance.

Prep time: 20-60 minutes
Serves: 4
Ingredients:

  • 1 lb. pre-cooked pasta
  • 1 16 oz. jar of pasta sauce
  • 1 16 oz. can stewed tomatoes
  • 2 cups of shredded parmesan cheese

Before you leave the house, cook one pound of your favorite pasta until al dente – I go with rigatoni, but it’s your preference. Once you arrive at the campsite, you’ll want to mix all the ingredients in a Dutch oven – except the cheese – and place it on the campfire grill for about half an hour.

Carefully remove the lid and stir in the parmesan cheese and cook for another 10 minutes. When the time is up, you can use a big spoon to serve the pasta family-style to all of your campmates.

8. Freeze-Dried Meals

Don’t have the skills of an iron chef? Don’t worry. There are plenty of delicious and nutritious vegetarian freeze-dried camping meals that will feed your hunger. 

Typically, you just add the desired amount of boiling water, let the package sit for a few minutes, and enjoy. Let’s look at some different brands and check out what satiating meals they have to offer.

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Backpacker’s Pantry

Backpacker’s pantry offers a complete line of vegetarian and vegan dehydrated meals, including Cuban coconut rice and black beans, Katmandu curry, Chana Masala, and so much more.

Good To-Go

Offering a variety of vegetarian options, Good To-Go is an essential product for any backpacker.

From meals like herbed mushroom risotto to Indian vegetable korma, your stomach will always be filled with delicious food with Good To-Go

BONUS: A Side Dish and Dessert!

Campfire Corn on the Cob

The classic flame-grilled corn on the cob is easy and convenient, just make sure you packed your floss and toothbrush!

Prep Time: 10-90 minutes
Serves: 4
Ingredients:

  • 4 ears of corn
  • ½ cup of sugar
  • Salt, pepper, butter (to taste)

First, do not husk your corn. Soak it for about an hour in a clean pot of water – you may add ½ cup of sugar to the water or save some for later. Once 60 minutes have passed, place the corn on the campfire grate, turning it over on its side every few minutes, so it cooks evenly.

Once the husk begins to turn brown, which is approximately 15-30 minutes, you can remove the corn from the fire. Peel back the husk, add salt, pepper, butter, sugar, or whatever spices you desire, and dig in.

Vegan S’Mores

As a vegetarian camper, you often have no choice but to sit on the sidelines and watch your friends enjoy a warm camper’s snack. That’s about to change.

Check out this delicious, animal-free S’more by the fire.

Prep Time: 10 minutes
Serves: 4
Ingredients:

  • 8 vegan marshmallows
  • 16 Nabisco Graham Crackers
  • 8 squares of Vegan Chocolate

First, you are going to want to grab a long, skinny stick from the woods. Next, stick the marshmallow onto one end of the stick. I like to push it all the way through so it doesn’t fall off.

Then, using the stick, hold the marshmallow about 1-2 inches away from the campfire flames so you don’t get a charred S’more.

Place the chocolate on one of the graham crackers, and when your marshmallow is a gooey golden brown, place it on the same graham cracker as the chocolate.

Use the second graham cracker to create a “sandwich” and squeeze down, sliding the marshmallow off the stick in one motion. There you have it, Vegan S’mores!

Wrapping Cooking It Up…

Whether you want to have a gourmet outdoor feast or a simple campsite picnic, hopefully these easy vegetarian camping meals have inspired you to get creative on your next trip.

Remember to plan ahead, bring a cooler to keep your food cold, and get that campfire or stove ready to cook up some tasty food in your outdoor version of a five-star restaurant.

Next thing you know, all your friends will be coming to you for advice for their campsite cuisine!

Vegetable kabobs on the grill while camping

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