Getting kids to eat their dinner can be hard, especially if you have a picky eater. However, bringing your plant-based diet to the campground can be easy. With a little prep work and creativity you can whip up some healthy and flavorful vegan recipes while camping with the family.
Try These 8 Vegan Recipes of Campfire Classics
Whether you’re a seasoned vegan or transitioning your diet, these veganized recipes of classic camping meals are sure to please.
1.Vegan Banana Pancakes
Pancakes are good at home, and they’re even better when camping with the family. This vegan pancake recipes is both healthy and delicious. You can add a flavorful flare with freshly-picked wildberries and teach your little ones by foraging for food.
Ingredients (Makes 8 small pancakes)
- 1 ¼ cups flour
- 1 ½ very ripe banana, mashed
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup non-dairy milk
- 1 Tbsp apple cider vinegar (ACV)
- 2 Tbsp coconut oil
- ½ tsp vanilla extract (optional)
- Combine flour, baking powder, and salt in bowl. Whisk to remove clumps
- In a small bowl, combine non-dairy milk with ACV and whisk well to make a dairy-free buttermilk. Allow to sit 5 to 10 minutes
- Mash banana and set aside
- Add all ingredients--except mashed banana--to flour mixture and mix until smooth.
- Add mashed banana and mix well
- Turn on griddle to medium heat
- When griddle is hot, grease with coconut oil and pour your batter onto griddle.
- Flip pancakes carefully when the bubbles have stopped opening and closing. Continue to cook on other side until pancake is cooked
- Serve with coconut flakes and maple syrup
Recipe adapted from The Edgy Veg
2. One Pot Lentil Sloppy Joes
One pot meals are simple at home and while camping. Kids are usually messy at home and while camping. So why not have one pot sloppy joes? They’re tasty and fun to eat for those messy little ones. Just make sure to have napkins handy for this finger-licking good vegan recipe.
Ingredients (Makes 4 sandwiches)
- 1 Tbsp oil
- 1 small onion, diced
- 1 Anaheim pepper, diced (optional)
- 6 cloves garlic, minced
- 1 cup red lentils (cooked ahead of time)
- 3 cup water or broth
- ¼ cup tomato paste
- 2 Tbsp mustard
- 2 Tbsp maple syrup
- 4 tsp ACV
- 2 tsp vegan Worcestershire
- 2 tsp chili powder
- 1 tsp salt
- 4 buns
- In a medium pot, heat oil over medium heat adding diced onion and Anaheim pepper. Saute until soft and onions begin to turn golden (about 3 to 4 minutes). Add garlic and cook for 1 more minute.
- Add red lentils and water (or broth) to the pot. Bring to a boil, then reduce to a simmer. Stirring occasionally, cook for about 10 minutes until the lentils are tender but not falling apart.
- Add the tomato paste, mustard, maple syrup, ACV, Worcestershire, chili powder, and salt. Stir to combine and simmer for about 3 to 5 minutes until the sauce thickens.
- Serve on toasted buns!
Recipe adapted from Fresh Off the Grid.
3.Cheesy Vegan Quesadillas with Black Beans and Veggies
For this recipe, we recommend making the vegan cheese sauce beforehand at home. Feel free to get creative with the veggies you add to your quesadillas. This recipe takes a little ahead of time, but it’s (vegan) cheesy goodness is worth it!
For another vegan Tex-Mex recipe check out this award-winning vegan chili.
Ingredients (Makes 4 quesadillas)
Mexican Vegan Cheese
- 1 ½ cups raw cashews, soaked
- ¼ cup nutritional yeast
- ¼ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- 6 Tbsp mild salsa
- 1 15-oz can black beans, drained and rinsed
- 1 small zucchini, chopped small
- 1 small yellow summer squash, chopped small
- 2 small tomatoes, chopped small
- 3 mushrooms, sliced
- 8 tortillas (8-10 inch)
Mexican Vegan Cheese
- In a food processor, add cashews and process for 3 to 4 minutes -- be patient, they will start to get buttery.
- Add in nutritional yeast, spices, salt, and salsa. Process until smooth and creamy. If your cheese sauce looks a little dry at a little more salsa.
- Keep refrigerated or in your cooler until your ready to assemble your quesadillas
- While you heat up your skillet, spread some of your Mexican vegan cheese (about ⅓ cup) on a tortilla and sprinkle with desired amount of beans and veggies. Top with another tortilla and gently pat down.
- Carefully place assembled quesadilla in skillet. Cook for 2 to 3 minutes until tortilla is golden brown. Very carefully flip and cook the other side until golden brown. Remove from skillet, cut into quarters, and repeat with remaining tortillas and ingredients.
- Serve with salsa, vegan sour cream, and guacamole.
Recipe adapted from Nora Cooks.
4. Berry Cobbler
This decadent dessert is sure to please even the pickiest eaters. Enjoy this simple vegan recipe that will bring the comfort of homemade dessert to your campfire.
- 4 cups fresh berries
- ¼ cup granulated sugar
- 2 Tbsp flour
- 1 can Pillsbury Buttermilk Homestyle Biscuits (it's true -- they’re vegan!)
- 8” aluminum foil pan or cast iron pan
- Heat up your grill to medium
- Wash your berries and transfer to a large mixing bowl. Add sugar and flour, gently stir to combine well, then transfer to pan.
- Place your pan on the grill and cover. Cook for 10 minutes, then stir briefly. Cook for another 5 to 10 minutes or until the berries have mostly released their juices and the mixture has swelled up.
- In a single layer, top the berry mixture with the biscuits. Cover and cook for another 5 to 10 minutes or until the biscuits are golden brown.
- Remove from heat and allow to slightly cool before serving.
Recipe adapted from Tablespoon.
5. Grilled Peaches and Pecans
This simple vegan recipe is just as delicious as it is easy. Grab some farm fresh peaches from your local produce stand on your way to the campground to make this recipe even better -- or make picking your own peaches part of the camping adventure at a U-Pick farm.
- Maple syrup
- Vegan butter or oil for grilling
- Pecans or other nuts, chopped
- Brush the peach halves with maple syrup. Coat grill with vegan butter or oil and heat on low.
- Place peaches cut side down on the grill. Cook on low for a few minutes, rotating 90 degrees halfway through. Keep an close eye on the peaches to avoid burning the maple syrup.
- Remove from heat when peaches begin to soften and before they turn mushy. Top pecans and a little extra maple syrup.
- Serve alone, toss with a salad, or over pancakes
Recipe adapted from The Pioneer Woman.
6. Grilled Foil-Pack Cheesy Fries + Campfire Crescent Vegan Dogs
Roasting hotdogs over an open fire is synonymous with camping. Bring the ballpark favorites to the campground with these two vegan recipes.
- 1 bag (14 oz.) frozen crinkle-cut French fries
- 1 Tbsp vegan butter (melted) or oil
- 2 Tbsp McCormick’s Bac’N Pieces or other vegan bacon bits
- 4 slices of vegan American cheese
- 2 Tbsp sliced green onions
- Heavy duty foil
- 1 package vegan hotdogs of your choice
- 1 can Pillsbury Crescent Rolls (yep -- they’re vegan, too!)
- Heat your grill to medium-high.
- Toss French fries with melted butter or oil
- Take a 12-inch piece of heavy duty foil and place half of the fries in the middle in a single layer. Make a foil boat by loosely folding foil up around the edges. Leave a large hole at the top to allow steam to escape (because no one likes soggy fries). Repeat for remaining fries and foil.
- Place foil boats on grill over indirect heat. Cover grill and cook for 20 to 30 minutes or until fries are crispy and baked through, stirring once while cooking.
- Top each packet with vegan cheese and cook for about 2 minutes longer or until cheese is melted.
- Sprinkle with sliced green onions and vegan bacon bits and serve.
- Open crescent rolls and separate into triangles along perforations.
- Place vegan dog on edge of the crescent roll and roll up covering most of the hot dog with the dough. Make sure dough overlaps at the end or else it will fall apart.
- Skewer your vegan crescent dog on a stick and roast over the campfire until golden brown. Tip: roast away from flames, but in a hot spot (like over coals) to give a nice even roasting
- Serve immediately with preferred condiments and cheesy vegan fries
Both recipes adapted from Tablespoon.com.
8. Orange Teriyaki Tofu Skewers
Similar to the quesadillas, this plant-based recipe calls for a little prep work at home. The good news is the skewers will be quick and easy to cook up once your at the campground.
- 1 lb firm tofu, pressed, and cut into cubes
- 1 orange, juiced and zest
- ¼ cup soy sauce
- 1 tsp sesame oil
- 1 tsp mirin
- 1 Tbsp hoisin sauce
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1 can pineapple chunks
- ½ onion, cubed
- 1 red pepper, cubed
- Olive oil for brushing
- Remove as much water as possible from the tofu by pressing and cut into one-inch cubes
- In a large bowl, whisk together the juice from one orange and its zest, soy sauce, seame oil, mirin, hoisin sauce, garlic, and ginger. Add tofu cubes and toss. Cover and place in fridge for at least 2 hours, stirring every half hour to evenly distribute marinade.
- When you’re ready to cook your kebabs, thread the skewers with onion, pineapple, red pepper, and tofu. Save leftover marinade to brush on kebabs while cooking.
- Turn grill to low and brush kebabs with olive oil. Place skewers on the grill and rotate often to avoid burning. Every couple of minutes, brush kebabs with leftover marinade. Cook for about 10 minutes or until the onions are cooked and you have char marks on the tofu.
- Serve warm
Recipe adapted from Flourishing Foodie.
8. Fire Baked Sweet Potato S’mores
No campfire recipe list would be complete without a s’mores recipe! Your kids will love this plant-based version of a campfire classic.
- 1 small sweet potato per person
- 3 Tbsp crushed vegan chocolate
- ¼ cup vegan marshmallows
- Wash and prick sweet potatoes, wrap in foil and roast over an open fire for about 45 minutes or until soft.
- Remove from fire, unwrap, and cut sweet potato lengthwise and open slightly. Fill will marshmallows and chocolate. Place back over fire or on hot coals for about another 10 minutes.
- Remove from heat and cool for at least 5 minutes, then dig in!
Recipe adapted from Conscious Chris.