backpacking food

Saucy, hearty, and deeply satisfying, this backpacking red lentil marinara pasta is exactly what we want after a long day on the trail. The pasta brings the carbs, the red lentil sauce brings the protein, and the olive oil and cheese bring the fats.

Backpacking Red Lentil Marinara

½ cups broth

(15 ounces) tomatoes (& juices)

red lentils

garlic (minced fine)

oregano

basil

sugar

salt

pasta

olive oil

Place the broth, tomatoes and their juices, lentils, garlic, and dried oregano and basil in a pot and bring to a boil. Reduce heat and simmer over medium-low until the lentils are tender, about 15 minutes. Add salt and sugar to taste.

Spread the sauce onto dehydrator trays in thin, even layers along with the basil. Dehydrate at 135F for 8-12 hours until completely dry.

Store in an airtight container until ready to use.

To pack for the trail, pack about 1/2 cup pasta per serving of sauce (depending on how big of a meal you’d like). Separately, pack parmesan cheese and 1 tablespoon olive oil per serving.

Pack for the Trail

To cook on the trail, place the sauce, pasta, and oil in a pot with just enough water to cover. Bring to a boil, then simmer until the pasta and lentils are tender, about 12 minutes. Top with parmesan cheese and enjoy!

On Trail Preparation

https://embed.mediavine.com/videos/tfzrhrlix9tunwczhaup

Saucy, hearty, and deeply satisfying, this backpacking red lentil marinara pasta is exactly what we want after a long day on the trail.

Dehydrated Red Lentil Marinara

This dehydrated lentil chili is a warm and hearty backpacking meal that's loaded with plant-based protein to keep you fueled on the trail. Cheap to make, quick to cook, and guaranteed to fill you up!

Red Lentil Chili

onion

diced bell pepper

zucchini

garlic (minced)

cumin

chili powder

can fire roasted diced tomatoes

kidney beans, drained

tomato paste

vegetable broth

Heat the oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the onions, peppers, and salt and saute until beginning to soften. Add zucchini and cook until vegetables are soft and beginning to turn golden in spots. Add garlic, cumin, and chili powder and saute until fragrant (about 30 seconds).

Add the tomatoes, beans, tomato paste, and 2 cups broth, stir to combine. Bring to a simmer, then add the lentils. Simmer for 20 minutes, stirring occasionally, until the lentils are tender, adding more water if needed. Stir in sugar and adjust seasoning to taste. Remove from heat.

To dehydrate, spread the chili onto dehydrator trays lined with solid fruit leather sheets, ensuring the chili is in a thin, even layer. Dehydrate at 135F for 8-12 hours, until the chili is dry and crumbly.

Package in sealable bags and store in a cool, dark place or your freezer for longer storage.Pack the dehydrated chili and a small bottle of olive oil (3-4 tablespoons total) in your bear barrel.

To prepare in camp: At mealtime place the chili, ~1 cup water per serving (enough to mostly cover the chili), and 1 tablespoon oil per serving in a cookpot. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, stirring frequently, until the beans and lentils and tender.

https://embed.mediavine.com/videos/e3m8ues0xgbqtwutciuz

Dehydrated Red Lentil Chili

Fresh and filling, this dehydrated pasta primavera is not your typical backpacking fare. Loaded with zucchini, summer squash, and tomatoes, this meal offers that burst of vegetables that you’ve been craving after a few days on the trail.

Backpacking Pasta Primavera

summer squash

cherry tomatoes (cut in half)

capers (drained)

flat-leaf parsley (stems removed)

pasta shells

butter powder

garlic powder

sea salt

olive oil olive oil)

parmesan cheese packets

Place the zucchini, summer squash, tomatoes, capers, and parsley on dehydrator trays and dehydrate at 135 for 8-12 hours until completely dried.

Pack the dried vegetables, pasta, butter powder, spices and salt in a resealable bag along with two parmesan cheese and two olive oil packets, or pack the oil separately in a small container.

At camp, add all ingredients except for the cheese to a cookpot with enough water to barely cover the pasta. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the vegetables are soft and the pasta is cooked through, adding more water if needed.

Top with cheese &amp; enjoy!

https://embed.mediavine.com/videos/nvzth3alclhwyp9t6s5v

Dehydrated Pasta Primavera

Dehydrated hummus is a healthy, filling, no-cook backpacking lunch that you can eat with a variety of trail foods like pretzels, tortillas, or sturdy crackers.

Dehydrated Roasted Pepper Hummus

sesame seeds ((24 grams))

chickpeas (drained & peeled**)

red peppers ((100 grams))

garlic (roughly chopped)

lemon ((4 teaspoons 20 milliliters))

sea salt ((6 grams))

Olive oil (1 tablespoon (15 milliliters) per serving)

Snacks

Place the sesame seeds in a food processor and pulse until they turn into a powder. Add the chickpeas, roasted red peppers, garlic, lemon juice, salt, and ½ cup water. Process until smooth, adding more water as needed to keep it all moving.

Spread in an even layer on your dehydrator trays that have been lined with a fruit leather insert or parchment paper. Dehydrate at 125F for 4-6 hours, or until the hummus is completely dry and turns powdery if rubbed between your fingers. Optionally, transfer the dried hummus to a blender and pulse a few times until it becomes a powder.

At home

Package in airtight containers or zip-top bags, dividing into individual servings if desired. Pack olive oil in a separate, sealed container, or bring olive oil packets. Package any “dippers” in a separate bag—hearty crackers, vegetable chips, pretzel sticks, or anything else you like.

To pack for the trail

Stir water into the hummus powder until it reaches your desired consistency. Finish with a generous drizzle of olive oil and serve with your snacks!

On trail

Rich, creamy, and super filling - this simple red curry is a great backpacking meal for your next trip into the backcountry.

Thai Red Curry Rice with Peanut Coconut Sauce

rice

veggies

chicken

coconut milk

Thai red curry powder (more

peanut butter

peanuts

½ packet True Lime

At home: Add all the dry ingredients to a ziplock bag. Pack the oil in a GoToob+ bottle.

At camp: Bring ¾ cup (6 oz) of water to a boil. Add the contents of the ziplock and the oil to the pot and stir. Cover and simmer 5 minutes or until the rice, chicken, and veggies are rehydrated.

This dehydrated version of the classic backpacking meal is loaded with flavor and protein.

Dehydrated Chili Mac

beef (454 grams)

bread crumbs

onion (diced)

chili powder (or adjust to taste)

paprika

beef broth (710 milliliters)

oz elbow macaroni (224 grams)

kidney beans (439 grams)

cornstarch

green onions (sliced thin)

olive oil (60 milliliters)

cheddar cheese powder

Start with clean, sanitized equipment, hands, and work area. Preheat your dehydrator at 145F as you prep the chili mac.

In a bowl, mix the ground beef with the breadcrumbs until thoroughly combined. At this point, wash your hands again.

Heat a non-stick frying pan over medium heat and add the ground beef, minced onions, and minced garlic. Use your spatula to break the meat apart as you stir it around the pan.

Cook about 10 minutes, until the ground beef has cooked all the way through and no pink spots remain and the onions are turning soft and translucent. If any large clumps of beef remain, break them apart.

Add the tomato paste and the spices, and stir to combine. Add the broth and pasta. Stir to combine and let this simmer until the pasta just begins to become tender.

Mix one tablespoon cornstarch with three tablespoons of water to create a slurry. Pour into the pan, stirring to incorporate it into the sauce. Cook one minute more, then remove from the heat. Stir in the drained kidney beans.

Line your dehydrator trays with fruit leather liners, parchment paper paper, or silicone sheets. Spread the chili mac onto the trays in an even layer. Place the sliced green onion on the trays (in an empty spot or scattered over the chili mac).

Dehydrate at 145F for 6-12 hours. A few times during the drying process, blot the chili mac with a paper towel to absorb any fat that has surfaced, and if using a vertical flow dehydrator, reshuffle the trays. Chili mac will be hard once completely dry and the sauce will no longer be tacky.

Remove the chili mac from the dehydrator and allow it to cool completely before storing it (*see notes).

If needed, repackage the meal into single-portion zip top bags. You can add powdered cheese at this time. Packing about 1 tablespoon of oil per serving in a sealed container. Alternatively, you can pack single-serve olive oil packets.

Place the meal in your cook pot along with about 300mL water per serving. Cover the pot and bring to a boil, and boil for a minute. Stir, then remove from the heat and place your pot in a pot cozy for 10 minutes or until the meal has rehydrated.

If you’re not using a pot cozy, bring the meal to a boil and then reduce to a simmer until rehydrated.

A warming soup with crispy-crunchy tortilla toppings, this dehydrated tortilla soup is a great backpacking dinner option that just happens to be vegan.

Backpacking Tortilla Soup

(15 ounces) can black beans

(15 ounces) can fire-roasted tomatoes

corn

cilantro

jalapeno

vegetable bouillon cubes

Tortilla chips

oil (packed in a squeeze bottle)

True Lime (optional)

Dice the onion, de-seed and chop the jalapeno, and drain the black beans.

Place beans, tomatoes, corn, onion, cilantro, and jalapeno on dehydrator trays. Keep everything in thin and even layers.

Dehydrate at 135F for 8-12 hours, until everything has dried.

Divide the dried ingredients into 2 servings, adding 1 vegetable bouillon cube, ¼ tsp chili powder, ¼ tsp garlic powder, and ¼ tsp cumin per serving. Pack tortilla chips and oil separately.

In camp, add the soup ingredients into a pot with 12 oz. water. Simmer until the beans and corn are soft, adding more water if needed (about 10 minutes).

Stir in a tablespoon of oil and top with the tortilla chips.

https://embed.mediavine.com/videos/ujcga65xukwbtubz0ekw

This Dehydrated Tortilla Soup is a flavorful, lightweight backpacking meal that you will look forward to eating on the trail!

Dehydrated Tortilla Soup

This dehydrated Cowboy Caviar bean salad is a great backpacking lunch that can be made on the trail with no stove!

Cold Soak Cowboy Caviar

black beans

black eyed peas

cherry tomatoes

diced bell pepper (any color)

cilantro (large stems removed)

chili powder (or sub cayenne

True Lime powder

olive oil packet (or 1 tablespoon)

To dehydrate, spread the black eyed peas, black beans, chopped tomatoes, corn, diced bell peppers, and cilantro onto dehydrator trays. Dehydrate at 125F until completely dry. The tomatoes may take longer to dehydrate than the rest of the ingredients, so keep them on a separate tray.

Once all the ingredients are dry, let them cool completely and store in an airtight container with the cumin, chili powder, and sea salt for up to six months in a cool dark place.

To pack for the trail, bring a leak-proof container for cold soaking, along with the dehydrated ingredients and times, and one packet each of True Lime and olive oil. You can also bring the olive oil in its own container.

On trail, transfer the salad to your cold soak container and add about 200mL (a scant cup) of water. Let it soak for at least one hour, shaking occasionally. Once the ingredients have rehydrated, find a spot with a view to set down your pack, add the olive oil and True Lime to taste, and enjoy.

This backpacking recipe for dehydrated risotto allows you to make delicious homemade risotto quickly and easily in the backcountry without using a lot of fuel!

Dehydrated Risotto

arborio rice

white wine

broth

Salt

mushrooms

peas

parmesan cheese

olive oil (packed separately)

Prepare the risotto: Heat oil in a heavy-bottomed pot. Once shimmering, add the onion and salt and saute 6 minutes. Add the rice and saute 1-2 minutes, until the ends turn translucent. Add the wine and cook, stirring continuously, until it has evaporated. Add the broth and cook, stirring frequently and adding water a half cup at a time as needed when the bottom of the pan is dry, until the rice is tender - about 20 minutes. Remove from heat and let the risotto cool for a bit in the pot.

While the risotto is cooling, cut the zucchini and mushrooms into ¼” slices.

Dehydrate: Places the zucchini, mushrooms, and peas onto your dehydrator trays, taking care to make sure the vegetables don’t overlap. Line an additional dehydrator tray or two (depending on the size) with a mesh or solid tray liner or piece of parchment paper. Spread the risotto onto the tray in an even layer.

Dehydrate 4-8 hours at 135F, until the vegetables and risotto are totally dry. (You may want to check the risotto half way and flip it to ensure even drying.) Store in a sealed, airtight container until ready to cook at camp.

Pack Your Bear Barrel: Pack the risotto, 2 tablespoons cheese, and a small container of olive oil (optional - will add bonus calories to the meal!)

In camp: Place the dehydrated risotto and veggies in a cookpot along with 2 tablespoons parmesan cheese. Add enough water to just cover - about 2 cups. Optional: Let the food soak for a bit to reduce cooking time &amp; fuel consumption. Bring to a boil and then simmer, stirring frequently, until the risotto and vegetables are tender, adding more water if needed. Enjoy!

I have dehydrated my risotto and I am not sure how much rice i started with :-/. Is there a good ratio of dehydrated rice to water that can help me?

I had never thought to dehydrate risotto. Tried it out for our backpacking trip in Banff last week and it was a hit! I brought fresh parmesan which was the cherry on top. :-) Making it again for our trip next week to Jasper. Thanks for the idea!

Don't make this recipe unless you want you whole house and backpack to smell like old mushrooms. If you omit the mushrooms its fine, but not great. You definitely need to let it soak for a while while on trail because the rice takes a while to be the right texture. Tldr: its not my favorite but definately don't use the mushrooms.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1587655915/ij1jtiwwqbxe9knrdnly.mp4

Dehydrated Risotto With Vegetables

cheese (*omit

This has become one of my go to backpacking staple meals over the past few years. It always hits the spot!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1587677644/tfzrhrlix9tunwczhaup.mp4

This dehydrated sweet potato peanut stew is loaded with a hearty mix of sweet potato, chickpeas, and kale.

Dehydrated Sweet Potato Peanut Stew

onion (diced (1 cup))

garlic (minced (1 tablespoon))

sweet potato (diced to ¼” cubes (2 cups))

(14 ounces) can diced tomatoes

New Mexico chili powder

ginger

kale

(14 chickpeas

Olive oil

Heat a high-sided skillet or pot over medium. Add the onions and a bit of water. Sweat until the onion is translucent, adding more water as it evaporates out. Add the garlic, sweet potato, tomatoes &amp; their juices, kale, chili powder, ground ginger, salt, and broth. Simmer until the sweet potatoes are tender, about 10 minutes. Stir in the chickpeas.

Spread the stew in an even layer on dehydrator trays that have been lined with a fruit leather insert or parchment paper. Dehydrate at 135F for 8-12 hours or until the chickpeas and sweet potatoes are completely dry. Package in airtight containers or zip-top bags along with the crushed peanuts.

Before departing on your trip, additionally pack the peanut butter packets and oil in a small container.

At Home:

Place the stew in your cookpot with enough water to cover. Simmer 15-20 minutes or until the chickpeas are tender, adding more water as needed. You’ll want a bit of liquid left at the end, but not enough to make it too soupy.

Mix the peanut butter and olive oil into the stew until thoroughly combined. Enjoy!

At Camp:

I've been dehydrating meals for bushwalking for a couple of years, and I have just done a trial run of this recipe to add to my meals for an upcoming 20 day hike.... I LOVE it! The peanut butter at the end really makes this dish. Definitely one of my top 3 meals haha. I didn't add kale, but I will have dehydrated spinach which I will add whilst on the trail. Thanks! :D

Top 11 backpacking food recipes from across the web

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Top Tags

Backpacking Red Lentil Marinara

Red Lentil Chili

Backpacking Pasta Primavera

Dehydrated Roasted Pepper Hummus

Thai Red Curry Rice with Peanut Coc...

Dehydrated Chili Mac

Backpacking Tortilla Soup

Cold Soak Cowboy Caviar

Dehydrated Risotto

Backpacking Red Lentil Marinara

Dehydrated Sweet Potato Peanut Stew

Top 11 backpacking food recipes from across the web

The most viewed backpacking food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Backpacking Red Lentil Marinara

Red Lentil Chili

Backpacking Pasta Primavera

Dehydrated Roasted Pepper Hummus

Thai Red Curry Rice with Peanut Coc...

Dehydrated Chili Mac

Backpacking Tortilla Soup

Cold Soak Cowboy Caviar

Dehydrated Risotto

Backpacking Red Lentil Marinara

Dehydrated Sweet Potato Peanut Stew

The most viewed backpacking food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine