Vegan campsite: ideas, snacks, recipes, and more

Camping is becoming one with the natural world. So surely, there is no better place to adopt a plant -based diet? While the campsite surrounded by nature should be an ideal environment for vegans, unfortunately, traditional camping meals often contain a high proportion of animal products. However, this should not be the case! There are a variety of delicious vegan meals that you can prepare for your next camping excursion.

A collection of our favorite vegan campsite recipes, perfect to share around campfire, has been compiled for your greatest pleasure. The following quick and easy meals are guaranteed to impress, whether you cook for other vegans or a mixed company.

Considerations to take into account when choosing the best vegan campsite food

Whether you camp in an ordinary tent or something more complicated, the basic tent campsite's control list covers everything you will need to enjoy your time outside. Although this may be true, some things may seem excessive to other people, depending on their level of expertise as a camper, weather conditions and the duration of camping trip.

You can customize the list according to your preferences, adding or deleting items.

Vegetable camping food ideas you will love

Coconut gilded bread

 

• A crisp French bread book, cut into three -quarter slices

• 1 ripe banana

• 415 ml of coconut milk

• A soup spoon of ground cinnamon

• ½ teaspoon of coconut oil

How to prepare

• If you use a miche of full bread, cut it into slices of about 90 cm. This should give a golden golden exterior while maintaining a soft and creamy interior.

• We prepare our dough in a square tupperware container to accommodate effortless bread. However, you can use any bowl or container you have.

• To start, mash the banana with a fork. The best bananas are ripe or too ripe. Crush until a liquid puree forms. Then add the coconut milk box in its entirety. When coconut fat is cooled, it hardens in a solid cap at the top of the box. If the box seems cold enough, we place it in the sun for a few minutes to warm it up.

• Mix banana and coconut milk in a large bowl, followed by cinnamon, vanilla essence and salt. Stir vigorously until it is completely incorporated. It's good if it's a bit lumpy because of pieces of banana or firm pieces of coconut butter.

• Start by preheating a non -stick pan over medium heat. We have discovered that coconut milk contains enough fat so that you probably don't need to add more oil in the pan if you use a non -stick.

• Dip the slices of bread in the dough one at a time, leaving them to soak for about 10 seconds on each side, then load them in the pan. Start the soaking process only if there is room in the pan to add it immediately; Otherwise, he will become supersaturated.

• Once an side has become golden brown, return, wait and remove. Once the production line is operational, you can quickly start producing them.

• Garnish with coconut flakes, fresh berries and a generous amount of maple syrup, so desired.

Johnny apple seed crafing

Ingredients

• 2 cups of water

• 1 pinch of salt

• 1 cup of oatmeal

• 1 medium apple, cut in 1/2 cubes

• ½ (half) teaspoon of ground cinnamon

• ¼ (quarter) of ground spoon spoon

• ¼ (quarter) of teaspoon of ground cloves

• ¼ (quarter) of jamaica pepper teaspoon

• (2 tablespoons) of hemp, flax or chia seeds

• (2 tablespoons) of maple syrup

Burious breakfast with chickpea flour

 

How to prepare

• In a medium saucepan, heat the water and salt to a boil.

• Add the oatmeal and cook, stirring regularly, for about 10 minutes, or until the oats are tender. Add the apple, spices and maple syrup halfway through cooking.

Ingredients

• 1 cup minus 3T of water

• Three cups of aquafaba* (reserved liquid of the box of chickpeas)

• Two tablespoons of nutritional yeast*

• ½ teaspoon of turmeric, ½ t of ginger, 1½ t of lemon juice and 2½ t of water

• ½ teaspoon of ground cumin

• ¼ to ½ teaspoon of chili powder, according to your heat tolerance

• ¼ teaspoon of sea salt

• ¼ teaspoon of ground black pepper

• ⅛ Coffee spoon of black salt, optional

VEGETABLES

• ¼ onion in dice

• 1 garlic clove, minced

• ½ diced green pepper

• 1 tomato, cut into small dice

• 1 tablespoon of vegetable oil

How to prepare

• Place all the ingredients of the chickpea flour paste in a bowl and mix well until there are more lumps.

• To heat the oil, lower the heat to medium and add the onions and garlic when the oil is heated. Stir the mixture regularly to prevent it from burning.

• Stir for another two minutes, then add the pepper when the onions start to become burning.

• The tomatoes should be added to softened peppers after three minutes of brewing.

• Gently pour the chickpea flour paste over the vegetables into the pan and let it rest for 2-3 minutes until the edges start to dry, as you would for a blurred or omelet.

• Stir vigorously and scrape the bottom of the pan with a spatula; Then let stand for another two minutes without being disturbed.

• Knead the dough for 4 to 5 minutes in total once it begins to dry.

• Treat the heat and let it stand in the pan for 2 minutes and, if you wish, divide it into smaller pieces.

coconut crafth and chia

• 415 ml of coconut milk

• 2 tablespoons of maple syrup and 1 cup of oatmeal

• 2 tablespoons of chia seeds

• A quarter of teaspoon of salt

• Mixtures of fruit, nuts and coconuts, such as bananas trenched, berries and coconut flakes

How to prepare

• Heat a saucepan over medium heat and heat the coconut milk and maple syrup until boiling.

• Add oats, seeds, salt and any other mixture in a heated isothermal container.

• Cover the container and cook for 30 minutes.