Camping as a vegetarian doesn’t mean you have to fill up on just sides and snacks. There are plenty of healthy vegetarian camping recipes that are both delicious and nutritious, and even the meat-eaters on your trip will enjoy them! Here are three to get you started.
Kick your bland potatoes up a notch. This recipe is packed with flavor and can be served with your favorite veggies.
- 5 large red potatoes, cubed
- 1 medium onion, sliced
- 1 clove garlic, minced
- 3 tbsp. olive oil
- 3/5 tsp. ground black pepper
- 3/4 tsp. dried oregano
- Salt to taste
- In a large bowl, mix your ingredients together.
- Place your mixture in several layers of aluminum foil and then seal the edges.
- Position a wire rack over the hot coals and place your aluminum packet on top of the wire rack.
- Cook for 30 to 40 minutes, flipping the packet midway through cooking.
- These potatoes also make great side dishes for those on your trip who still want a burger.
You don’t need meat to get a healthy dose of protein. This salad includes veggies and black beans to keep you energized and full.
- 1/4 cup sherry vinegar
- 1 tsp. sugar
- salt and black pepper
- 2 tbsp. fresh oregano, minced
- 1/2 cup extra-virgin olive oil
- 2 lbs. asparagus, ends trimmed
- 1 lbs. fresh green beans, cut into pieces
- 3 large carrots, shredded
- 1 cup canned black beans, drained and rinsed
- To make the dressing, use a whisk to mix the vinegar, sugar, and oregano. Season with salt and pepper, then slowly add the oil while whisking.
- Blanch the asparagus and green beans. Blanching is when you drop vegetables into boiling water briefly and then place them in ice-cold water immediately afterward for a minute or two.
- Combine your carrots, black beans, and green beans in a mixing bowl.
- Drizzle your dressing on top, mix thoroughly, and serve.
As long as you have the right supplies and a portable kitchen, cooking gourmet meals is easy! This recipe offers a nice break from your typical camp food.
- 4 tbsp. vegetable oil
- 1 medium garlic clove, thinly sliced
- salt and pepper
- 3 cups dry couscous
- 4-1/2 cups water
- 1 fresh thyme sprig
- 1 medium zucchini, seeded and diced
- 1/4 cup toasted pine nuts
- 3 tbsp. currants
- Heat 2 tablespoons of vegetable oil in a saucepan on medium heat. Add garlic and season with salt and pepper. Cook until garlic is softened.
- Add couscous and cook for about 5 minutes or until golden brown.
- Add your water and thyme sprig and reduce heat to medium-low. Then cover the pan and let the couscous simmer for about 8 minutes.
- Remove the pan from the stove and stir in the zucchini. Cover once more and let the pan sit for about 5 minutes.
- Stir in the pine nuts, currants, and remaining olive oil.