6 Quick and Healthy Vegetarian Dutch Oven Recipes

No matter what type of camper you are (except backpackers, for obvious reasons), cooking dinner in cast-iron cookware is a classic camping tradition that everyone can enjoy. A is probably one of the most versatile pieces of equipment you can buy for your camp kitchen. Use it to bake fresh cinnamon rolls and monkey bread for breakfast, or fill it with fresh ingredients to make a delicious dinner.

If you’re looking for meatless camping recipes that are still hearty, we’ve rounded up our 6 best vegetarian Dutch oven recipes. All of the following recipes are made in a cast-iron Dutch oven and can either be cooked on a camp stove or placed directly in the hot coals of a campfire. (Here’s how to cook using hot coals.)


Ratatouille is a French-style stew that uses tangy tomatoes and fresh summer veggies.


  • 1 medium onion
  • 1 small eggplant
  • 2 small zucchini
  • 2 small summer squash
  • 1 tablespoon olive oil
  • 4 teaspoons minced garlic
  • 1 (14 oz) can fire-roasted diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Parmesan cheese, for topping


  1. Dice the onion and cut the eggplant, zucchini, and summer squash into 1-inch cubes.
  2. Place the Dutch oven on hot coals or on a camp stove set to medium heat. Add the oil and onions. Cook for about 5 minutes or until the onions begin to soften.
  3. Stir in the garlic and cook for about 30 seconds. Then add the diced tomatoes, eggplant, zucchini, summer squash, salt, oregano, and basil. Mix well.
  4. Place the lid on the Dutch oven and cook for about 30-45 minutes or until the vegetables are soft. (If you’re cooking on hot coals, be sure to add hot coals to the top of Dutch oven too.)
  5. When the ratatouille is finished cooking, serve in bowls and top with grated Parmesan cheese.

Veggie Chili

This bean-and-veggie packed chili is a hearty option for anyone looking for a meatless dinner.


  • 1 onion
  • 2 red bell peppers
  • 2 carrots
  • 1 jalapeno
  • 2 tablespoons olive oil
  • 4 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 3 cups vegetable broth
  • 1 can (14 oz) tomato sauce
  • 1 can fire-roasted diced tomatoes
  • 2 (14 oz) cans kidney beans
  • 1 can (14 oz) garbanzo beans
  • 1 can (14 oz) black beans
  • 1 zucchini


  1. Dice the onion, red peppers, and carrots. Then dice and seed the jalapeno.
  2. Place the Dutch oven on hot coals or on a camp stove set to medium heat. Add the olive oil and let it warm up for 1-2 minutes. Then add the onion, red peppers, carrots, and jalapeno. Stir together and cook until the vegetable begin to soften, about 5-7 minutes.
  3. Add the garlic, salt, oregano, cumin, chili powder, and garlic powder. Stir together and cook for 2-3 minutes.
  4. Slowly stir in the vegetable broth, tomato sauce, and diced tomatoes. Bring to a simmer.
  5. Once the chili is simmering, replace the lid and cook for about 30 minutes, stirring occasionally.
  6. Drain and rinse the beans. Then add the beans and zucchini to the chili and simmer for another 30 minutes. Season with additional salt, pepper, and spices as needed.

vegetarian dutch oven recipes

Chickpea Curry

Serve this sweet and savory curry with a side of rice or flatbread.


  • 2 tablespoons olive oil
  • 2 onions, diced
  • 1 (14 oz) can diced tomatoes,drained
  • salt & pepper, to taste
  • 1 (16 oz) can chickpeas, drained
  • 4 teaspoons minced garlic
  • 1 1/2 tablespoons garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1 (13.5 oz) can coconut milk
  • 1 tablespoon lime juice


  1. Place the Dutch oven on hot coals or on a camp stove set to medium heat. Add the oil and allow it to warm for 1-2 minutes.
  2. Add the onions and tomatoes to the Dutch oven, and season with salt and pepper. Cook for 8-10 or until the onions are soft.
  3. Stir in the chickpeas, garlic, garam masala, curry powder, and cumin. Then stir in the coconut milk.
  4. Simmer the curry on medium heat for 10-15 minutes. (Or replace lid and cook on hot coals for about 10 minutes.) Before serving, stir in the lime juice.

Macaroni & Cheese

The ultimate comfort food makes a perfect camp dinner for a group.


  • 2 tablespoons unsalted butter
  • 1 lb elbow macaroni
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 4 cups milk
  • 1 teaspoon garlic powder
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded gruyere or Swiss cheese


  1. Place the Dutch oven on a camp stove set to medium heat. Add the butter and let it melt. Once it’s melted, whisk in the flour until smooth. Cook for 2-3 minutes, stirring frequently, until it turns very light brown.
  2. Stir in the milk and water, just a little at a time. Whisk until smooth. Then stir in the seasonings and elbow macaroni.
  3. Let the mixture come to a simmer, and cook on medium low for 8-10 minutes or until the pasta is al dente. (Stir occasionally while the mixture cooks to keep the pasta from sticking to the bottom of the pot.)
  4. Remove the Dutch oven from the heat. Stir in all the cheeses until melted and smooth. Serve hot.

Campfire Vegetarian Pizza

No oven needed. You can make this pizza with a Dutch oven and some hot coals.


  • 1 (10 oz) package refrigerated pizza dough
  • 1-2 tablespoons all-purpose flour
  • 1 tablespoon cornmeal
  • 1/4 cup tomato sauce
  • 1 cup low-moisture shredded mozzarella cheese
  • Diced fresh vegetables for toppings


  1. For this recipe you’ll want a 12-inch Dutch oven. Let the Dutch oven preheat on top of hot coals while you prepare the ingredients.
  2. Spread the flour on a cutting board and roll out the pizza dough into a 12-inch circle. Spread the cornmeal on a large piece of parchment paper, and transfer the dough to the paper. Use a fork to poke holes all over the dough.
  3. Spread the sauce on top of the dough. (More sauce leads to more steam inside the Dutch oven, so try to go easy on the sauce.) Then add the cheese and diced vegetables.
  4. Remove the Dutch oven from the coals and carefully place the parchment and pizza inside. Replace the cover and set the Dutch oven back on top of the coals.
  5. Cook the pizza for about 15-20 minutes or until the cheese melts and the crust turns golden brown.

Mediterranean Orzo

This creamy and tangy pasta is easy to make on a camp stove.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 teaspoons minced garlic
  • 1 1/2 cups orzo
  • 4 cups chicken broth
  • 1 cup crumbled feta cheese
  • 1 cup marinated quartered artichoke hearts
  • 1/4 cup pitted kalamata olives, chopped
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 cup parsley, chopped
  • 1/4 cup pine nuts


  1. Place the Dutch oven on a camp stove on medium heat. Add the olive oil and warm for 1-2 minutes. Add the chopped onion and cook until it’s soft, about 5 minutes.
  2. Stir in the garlic and orzo. Cook for 3-5 minutes, stirring often.
  3. Pour in the broth and bring to a boil. Once boiling, reduce the heat and simmer for about 10-15 minutes. Stir frequently to keep the orzo from sticking to the bottom of the pan. The orzo is done when the orzo has softened and there is a creamy broth.
  4. Remove from heat and add the feta, artichokes, olives, sun-dried tomatoes, and parsley. Stir until combined. Serve with pine nuts and extra feta.