7 Tasty and Easy Vegan Camping Recipes

When it comes to vegan camping recipes and food, there are plenty of prepackaged options like black bean burgers and curries. But sometimes it’s just nice to have a homemade (or camp-made) meal. With that in mind, we’ve rounded up 7 tasty vegan camping recipes for breakfast, lunch, dinner, snacks, and dessert!

Breakfast Vegan Camping Recipes

Tofu & Veggie Scramble

Scrambled tofu has the taste and texture of scrambled eggs in this savory breakfast recipe.


  • 1 block tofu, drained and pressed
  • 2 tablespoons oil
  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon soy sauce
  • 2 tablespoons nutritional yeast


  1. First prep the tofu. Use a knife to slice the tofu block into 1-inch cubes. Place the tofu cubes in a bowl and use a fork to mash them up. The consistency should look a bit like scrambled eggs.
  2. Heat the oil in a saucepan over medium heat. Then saute the crumbled tofu, onion, and green pepper for about 3 minutes, stirring frequently.
  3. Stir in the garlic powder, onion powder, and soy sauce. Saute for 5 more minutes, stirring frequently.
  4. Add the nutritional yeast and stir until the tofu scramble is fully coated. Serve in bowls or in flour tortillas with a side of salsa.

Apple Pie Oatmeal

Enjoy the taste of a classic summer dessert—for breakfast!


  • 1/3 cup old-fashioned oats
  • 1 large apple, peeled and chopped
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 1/4 cups almond milk
  • 1 tablespoon maple syrup
  • 1/2 cup unsweetened applesauce
  • Topping such as chopped nuts, apple slices, or granola


  1. In a medium saucepan, stir together the oats, chopped apple, chia seeds, cinnamon, salt, almond milk, maple syrup, and applesauce.
  2. Stirring often, cook over medium heat for about 10-12 minutes or until the oats are soft.
  3. Serve in bowls and finish with toppings.

oatmeal vegan camping recipe

Lunch & Dinner Vegan Camping Recipes

Grilled Veggie Sandwiches

Fresh summer veggies make a great grilled sandwich.


  • 2 ciabiatta rolls
  • 1 red pepper
  • 1 zucchini
  • 1 small onion
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • salt and pepper, to taste
  • 2 tablespoons pesto


  1. Cut the ciabatta rolls in half and toast them over a campfire until slightly crispy. Set aside.
  2. Remove the stem and seeds from the red pepper and cut it into 1-inch strips. Remove the stem from the zucchini and cut the zucchini lengthwise into thin strips. Then peel and slice the onion.
  3. Heat the olive oil in a medium saucepan. Then add the red pepper, zucchini, and onion. Saute for 5-7 or until the vegetables are soft. (Cook for less time if you prefer your veggies to be more crisp.)
  4. Season the vegetables with garlic powder, dried basil, and salt and pepper. Mix thoroughly.
  5. Spread half the pesto on each ciabatta roll. Divide the vegetables between the two sandwiches.

Lentil Sloppy Joes

Try this tasty—and healthier—take on sloppy joes.


  • 1/2 tablespoon olive oil
  • 1 small onion, diced
  • 1 red pepper, diced
  • 2 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 1/2 cup red lentils
  • 1 1/2 cups water
  • 1 tablespoon mustard
  • 1 tablespoon maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 hamburger buns


  1. Heat the oil in a medium saucepan on medium heat. Add the diced onions and diced red pepper. Saute for 3-5 minutes or until the vegetables have softened.
  2. Stir in the tomato paste and garlic. Cook for 1-2 minutes.
  3. Add the lentils and water and stir until combined. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the lentils are soft.
  4. Stir in mustard, maple syrup, apple cider vinegar, Worcestershire sauce, chili powder, and salt. Simmer for about 3-4 minutes or until the sauce thickens. Serve on hamburger buns.

Vegan Chili

This protein-packed chili will fill you up after a day outdoors.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1/2 teaspoon salt
  • 3 teaspoons minced garlic
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 (28 oz) can diced tomatoes
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 2 cups water
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime juice


  1. In a large stockpot or Dutch oven, heat the olive oil over medium heat. Then add the diced onion, red pepper, carrots, celery, and salt. Cook over medium heat, stirring occasionally, for 8-10 minutes or until the vegetables are soft.
  2. Add the minced garlic, chili powder, cumin, paprika, and oregano. Cook for about a minute, stirring constantly.
  3. Stir in the diced tomatoes (with juices), black beans, pinto beans, and water. Simmer for about 30 minutes on low heat. For a thicker consistency, mash the cooked chili with a potato masher for about a minute before serving.

Snacks & Treats Vegan Camping Recipes

Chewy Granola Bars

Sweet granola bars are perfect for the trail or for a quick breakfast.


  • 1 1/2 cups old-fashioned oats
  • 1/2 cup pepitas
  • 1/2 cup sliced almonds
  • 1 cup pitted dates
  • 1/2 cup dried cranberries
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt


  1. Preheat the oven to 350 degrees. Spread the oats, pepitas, and almonds on a parchment-lined baking sheet. Bake for about 5 minutes or until slightly toasted.
  2. Pulse the dates in a food processor until they’re finely ground and form a large ball.
  3. Place the date puree into a mixing bowl and add the oats, pepitas, almonds, dried cranberries, maple syrup, and salt. Mix together until thoroughly combined. (You will probably have to use your hands.)
  4. Line an 8 x 8-inch baking dish with parchment paper. Then spread the oat mixture in the baking dish. Press it firmly in one even layer.
  5. Chill the granola mixture in a refrigerator for about an hour. Then use a sharp knife to cut them into bars. Before taking them on your next camping trip, wrap the bars individually in wax paper or parchment paper so they don’t stick together.

Campfire Apple Crisp

This easy-to-adapt fruit crisp recipe will also work with blueberries, peaches, or your favorite summer fruit!


  • 4 apples, sliced
  • 4 teaspoons maple syrup
  • 2 teaspoons ground cinnamon
  • 1 cup granola


  1. Cut four squares of aluminum foil (about 12 x 12-inches) and spray one side of each square with cooking spray.
  2. Divide the apple slices among the foil squares. Top each serving of apples with 1 teaspoon maple syrup and 1/2 teaspoon ground cinnamon.
  3. Seal the foil packets and set on a grate above a campfire. Cook for about 15 minutes, turning at least once.
  4. Remove the foil packs from the campfire, open them up, and top each serving with about 1/4 cup granola.