Vegetarian Camping Food: 20 Quick, Cheap & Easy Recipes

Step 1

Crack your 4 eggs into the pan. Whisk up with a fork.

Step 2

Add a splash of milk - we prefer oat or almond as its easier to keep when camping and feel it adds more flavour.

Step 3

Put your eggs on a low heat and continually stir until scrambled.

Step 4

Sprinkle in cheese continue to stir until melted.

Step 5

Serve inside croissants - Enjoy!

Step 6

Crack two eggs into a shallow bowl. You can add vanilla essence too but it is not essential.

Step 7

Soak one slice of bread in the eggy mixture until saturated both sides.

Step 8

Put a knob of butter in a frying pan. Turn the heat on med-high.

Step 9

Add your eggy bread to the pan with the butter. Fry both sides until brown and crispy. Approx 3-4 minutes each side.

Step 10

As slice one is cooking, begin to soak your other slice in the eggy mixture.

Step 11

Sprinkle the caster sugar on a plate. Remove the bread from the pan onto the plate. Flip until both sides are covered in sugar.

Step 12

Repeat with second slice/remaining slices of bread.

Step 13

Top with strawberries or berries of your choice & Enjoy!

Step 14

Pop a plain tortilla in a frying pan on low heat.

Step 15

Spread on a generous dollop of peanut butter (around 1 heaped tbsp)

Step 16

Slice up the bananas. By the time you have sliced them, the peanut butter will have started to melt and go all gooey and yum.

Step 17

Sprinkle on the banana (approx 1 per tortilla) followed by some cinnamon.

Step 18

Fold the tortilla in half and flip onto a plate. Taaada vegetarian camping food at its finest!

Step 19

Mash the banana in a bowl. Add the cup of liquid - we prefer yoghurt but you could use almond milk instead.

Step 20

Add the peanut butter + cinnamon then the oats.

Step 21

Stir together then spoon into cups/jars/whatever you have available. Leave for atleast 1 hour for the ingredients to soak up. Ideally leave overnight.

Step 22

Add the oats & milk to a pan on high heat. Stir until the oats absorb all liquid. - approx 5 mins

Step 23

Stir in some peanut butter or honey.

Step 24

Top with sliced banana & sprinkling of cinnamon - Enjoy!

Step 25

Cube the Halloumi and chop the red onion, courgette and peppers into small chunks.

Step 26

Thread the ingredients onto your skewer any order you wish.

Step 27

Add the skewers to your grill/fire/pan on high heat. Turn regularly and remove once the halloumi is brown and crisp.

Step 28

Drain the black beans and add to a bowl with the chopped spring onions, chilli, cumin and cheese.

Step 29

Mash all the ingredients with a fork. Add salt and pepper if desired.

Step 30

Put a frying pan on medium heat. Add your first tortilla.

Step 31

Spoon on the mashed mixture and spread using the back of a spoon.

Step 32

Place the second tortilla ontop and press down. Cook for 3-4 minutes on each side (until brown/crisp)

Step 33

Flip your quesadilla onto a plate and slice like a pizza - Enjoy!

Step 34

Chop the tomatoes and red onion. Add to a bowl with the garlic and basil.

Step 35

Add olive oil and balsamic vinegar before seasoning with salt + black pepper.

Step 36

Stir all the ingredients - leave for a few minutes for flavours to absorb or add to crusty bread immediately and enjoy!

Step 37

Slice the block of halloumi horizontally - this will create 2 "burgers."

Step 38

Drizzle on some olive oil and sprinkle the mixed herbs - if you don't have mixed herbs good old salt & pepper will do.

Step 39

Add the halloumi slabs to a frying pan on high heat. Cook until golden (around 3 minutes per side)

Step 40

Pop them in a roll with some salad and sweet chili or our favourite combo is red pepper and hummus - just add the red pepper to your pan the same time as your halloumi to soften it a little.

Step 41

Slice the tomato + mozzarella. Then put a frying pan on high heat.

Step 42

Add tortilla wrap, cover half the wrap in pesto - use back of a spoon to spread.

Step 43

Sprinkle on the chopped tomato, mozarella + fresh basil.

Step 44

Fold the tortilla in half and cook until the mozzarella goes gooey (approx 4 minutes)

Step 45

Once the tortilla has crisped up and the mozarella is gooey, flip onto a plate. If you're feeling fancy drizzle on some balsamic glaze and taaada yet another vegetarian camping meal in mere minutes!

Step 46

Chop the onion and add it to a pan with the risotto rice and a drizzle of olive oil.

Step 47

Stir until the risotto rice goes glossy with the olive oil.

Step 48

Gradually add the vegetable stock and continue to stir.

Step 49

After 10 minutes of stirring, add the chopped peppers, tomato puree, spinach, peas and garlic.

Step 50

Continue to stir and add the veg stock until the rice soaks up all the liquid. This should take around 20 minutes in total.

Step 51

Depending on the heat/stock/amount of rice you may need to stir for longer or add more liquid. Taste the risotto to ensure the rice no longer has a crunch.

Step 52

Feta crumbled on top makes a fab finishing touch or a sprinkling of basil. Enjoy!

Step 53

Sauté chopped onion and garlic with olive oil.

Step 54

Drain the tin of lentils + tin of chickpeas then add to the pan.

Step 55

Mix in the chopped tomatoes, spinach and curry powder (or curry paste)

Step 56

Allow to simmer for 4 minutes until piping hot.

Step 57

Serve in bowls with roti bread or naan. Yet another vegetarian camping recipe that takes mere minutes!

Step 58

Add your gnocchi to a pan of boiling water and follow pack instructions. Usually takes around 5 minutes for the gnocchi to float to the surface = ready to eat.

Step 59

In a second pan, add the heavy cream, spinach and peas. Followed by zest of the lemon, garlic, salt & pepper.

Step 60

Once the spinach is wilted & the cream begins to thicken slightly, half the zested lemon and squeeze the juice into the pan.

Step 61

Leave both pans to simmer for 5 minutes (until gnocchi has floated to the surface) then drain the gnocchi and add to the sauce pan.

Step 62

Mix together and serve in bowls. Once you've tasted this warming bowl of deliciousness you'll want to make this vegetarian camping recipe every trip!

Step 63

Grate 2 carrots into a large bowl.

Step 64

Drain the tin of chickpeas then add them to the bowl.

Step 65

Add 2 tbsp of flour + the 2 tbsp of sweet chilli sauce or mango chutney (some sort of "glue" to keep your buger mix together)

Step 66

Mash all the ingredients with a fork, or we find using our hands is easier - make sure they're clean!

Step 67

Once the mixture is suitably squished, divide into patty shapes. One tin of chickpeas made 4 patties.

Step 68

Add olive oil to the pan, once hot add the patties and fry until golden on both sides - usually around 3-4 minutes per side.

Step 69

Serve in a bun with salad - voila!

Step 70

Chop the red onion - add half to a pan on med-high heat.

Step 71

Drain the 4 bean mix and add to the pan with tin of baked beans.

Step 72

Sprinkle in the paprika + chilli powder (if desired)

Step 73

As the chilli simmers, mash the avocado in a bowl with the other half of the red onion, lemon juice + tomato. Add salt & pepper if desired.

Step 74

After 4-5 minutes remove the chilli from the pan and serve ontop of nachos with grated cheese.

Step 75

Dip into Guacamole & Enjoy!

Step 76

Add the tin of coconut milk (or coconut cream, both work) to the pan. Add the cauliflower florets.

Step 77

Add the Thai paste. We LOVE spicy food so we use the entire jar but you can add 2 heaped tablespoons (around half a jar) if you prefer and instead use peanut butter for a more satay than spicy taste..

Step 78

Simmer for around 8 minutes until the cauliflower is soft and the paste & milk is well mixed.

Step 79

Add the peas, chopped pepper and drained chickpeas. Continue to simmer for 2-3 more minutes. Careful not to boil or they will turn mushy.

Step 80

Serve with naan bread or rice!

Step 81

Chop the red onion, red pepper and cherry tomatoes. Add them to a pan with olive oil and simmer until soft.

Step 82

Drain then add the beans alongside one tin of coconut cream and stir.

Step 83

Add a spoonful of thai curry paste or a 1tsp of chilli flakes if preferred.

Step 84

Add 250g of gnocchi (1/2 pack) and leave to simmer until the gnocchi is soft. Usually around 5-10 mins.

Step 85

Serve in bowls and enjoy!

Step 86

Add the chopped pepper and onion to a frying pan with a tablespoon of coconut oil.

Step 87

As they sizzle, mix up the ketchup, soy sauce, white wine vinegar and sriracha in a bowl. If you find sriracha too hot, sub with sweet chilli or Tabasco.

Step 88

Once mixed add the sauce to the pan.

Step 89

Add the cubes of paneer and allow to simmer until the sauce reduces slightly to create a sticky consistancy.

Step 90

Enjoy!

Step 91

Boil water in a pan, add the orzo and cook as per pack instructions - usually 75g per person and around 7-9 minutes until soft.

Step 92

Slice the Halloumi into strips and add to a frying pan with olive oil, salt and pepper. Fry until golden on both sides (usually 3-4 mins)

Step 93

Drain the orzo and mix in 2-3tbsp of pesto + sliced cherry tomatoes.

Step 94

Add the orzo to a bowl and top with the halloumi and if you're feeling boujeee lavish on the balsamic glaze.

Step 95

Boil up water in a pan & add Spgahetti - we prefer wholegrain but any kind works.

Step 96

In a second pan, fry up some sliced cherry tomatoes with olive oil, salt & pepper.

Step 97

As your spaghetti is cooking, mash the avocado in a bowl with the juice of 1 lemon & add the basil.

Step 98

Once the spaghetti is cooked, drain it them add to the pan with the soft cherry tomatoes. Add the avocado mixture and stir.

Step 99

Serve on a plate with balsamic glaze - et voila!