Vegan Glamping Recipes: Elevate Your Camping Experience!

Welcome, campfire chef!

These vegan glamping recipes will add gourmet flair to your camping adventures.

They’re easy to prepare and bursting with flavor.

Let’s get cooking!

1. Grilled Lemon Garlic Tofu Skewers

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Marinate tofu cubes in the mixture for at least 30 minutes.
3. Thread tofu cubes onto skewers.
4. Grill over medium heat for 10-12 minutes, turning occasionally, until golden brown.
5. Serve hot.

Calories per serving: Approximately 200 calories.

Tips: Use firm tofu for easier grilling. Serve with a side of quinoa or a fresh salad.

2. Campfire Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 onion, diced
• 2 garlic cloves, minced
• 1/2 cup white wine (optional)
• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat.
2. Add onion and garlic, sauté until softened.
3. Add Arborio rice, stir to coat with oil.
4. Pour in white wine and cook until absorbed.
5. Gradually add vegetable broth, 1/2 cup at a time, stirring constantly until absorbed and rice is creamy.
6. Stir in sliced mushrooms, salt, and pepper.
7. Cook for another 5-7 minutes, until mushrooms are tender.
8. Garnish with fresh parsley before serving.

Calories per serving: Approximately 300 calories.

Tips: Use a cast-iron skillet for even cooking. Stirring constantly is key to creamy risotto.

3. Grilled Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, halved and seeded
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup cooked quinoa
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Salsa for topping

Instructions:

1. Preheat grill to medium-high heat.
2. In a skillet, sauté onion and garlic until softened.
3. Add black beans, quinoa, cumin, chili powder, salt, and pepper.
4. Cook for another 5 minutes.
5. Fill bell pepper halves with the bean mixture.
6. Grill for 15-20 minutes, or until peppers are tender.
7. Top with salsa before serving.

Calories per serving: Approximately 350 calories.

Tips: Use a variety of bell pepper colors for a colorful presentation. These stuffed peppers are hearty and full of flavor.

4. Campfire Lentil Soup

Ingredients:

• 1 cup dried lentils
• 4 cups vegetable broth
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse lentils and drain.
2. In a large pot, combine lentils, vegetable broth, onion, carrots, celery, garlic, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
4. Garnish with fresh parsley before serving.

Calories per serving: Approximately 250 calories.

Tips: Add diced tomatoes or spinach for extra flavor and nutrition. This soup can be made ahead of time and reheated over the campfire.

5. Campfire Chickpea Curry

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 can (14 oz) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add onion and garlic, sauté until softened.
3. Stir in curry powder, cumin, and turmeric.
4. Add diced tomatoes, coconut milk, and chickpeas.
5. Simmer for 15-20 minutes, stirring occasionally.
6. Season with salt and pepper.
7. Garnish with fresh cilantro before serving.

Calories per serving: Approximately 300 calories.

Tips: Serve over rice or quinoa for a filling meal. This curry is flavorful and satisfying, perfect for chilly evenings around the campfire.

6. Grilled Portobello Mushroom Burgers

Ingredients:

• 4 large portobello mushrooms
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Gluten-free burger buns
• Toppings of your choice (lettuce, tomato, avocado)

Instructions:

1. In a bowl, mix balsamic vinegar, olive oil, garlic, salt, and pepper.
2. Marinate portobello mushrooms in the mixture for at least 30 minutes.
3. Grill over medium heat for 4-5 minutes per side, or until mushrooms are tender.
4. Serve on gluten-free burger buns with your favorite toppings.

Calories per serving: Approximately 250 calories.

Tips: Use large portobello mushrooms as a meat substitute. Add cheese for extra flavor.

7. Campfire Baked Sweet Potatoes

Ingredients:

• 4 sweet potatoes
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• Salt to taste

Instructions:

1. Preheat grill to medium heat.
2. Wash sweet potatoes and pierce with a fork.
3. Microwave on high for 5 minutes to partially cook.
4. Mix coconut oil, maple syrup, cinnamon, and salt in a bowl.
5. Brush sweet potatoes with the mixture.
6. Wrap each sweet potato in foil.
7. Grill for 20-25 minutes, or until tender.
8. Serve hot.

Calories per serving: Approximately 200 calories.

Tips: Serve with a dollop of vegan butter or coconut cream. The foil wrapping helps steam the sweet potatoes, making them tender and flavorful.

8. Campfire Grilled Veggie Quesadillas

Ingredients:

• 4 large tortillas (gluten-free if needed)
• 1 cup vegan cheese, shredded
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Salsa and guacamole for serving

Instructions:

1. Preheat grill to medium-high heat.
2. In a skillet, sauté bell pepper, onion, and zucchini in olive oil until softened.
3. Place a tortilla on a flat surface.
4. Sprinkle vegan cheese evenly over the tortilla.
5. Spoon the sautéed vegetables over half of the tortilla.
6. Fold the tortilla in half to cover the vegetables.
7. Repeat for remaining tortillas.
8. Grill quesadillas for 2-3 minutes per side, or until golden brown and crispy.
9. Serve hot with salsa and guacamole.

Calories per serving: Approximately 300 calories.

Tips: Use a grill basket for easy grilling of the vegetables. Customize with your favorite veggies or add beans for extra protein.

9. Campfire Banana S’mores

Ingredients:

• 4 bananas, unpeeled
• 1/2 cup vegan chocolate chips
• 1/2 cup vegan marshmallows
• Aluminum foil

Instructions:

1. Slice each banana lengthwise, leaving the peel on.
2. Stuff each banana with chocolate chips and marshmallows.
3. Wrap each banana in aluminum foil.
4. Grill for 5-10 minutes, or until chocolate is melted and bananas are soft.
5. Serve hot.

Calories per serving: Approximately 200 calories.

Tips: Add crushed graham crackers for a classic s’mores flavor. This dessert is fun and easy to make over the campfire.

10. Campfire Coconut Curry Noodles

Ingredients:

• 8 oz rice noodles
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 zucchini, sliced
• 2 tablespoons coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat coconut oil over medium heat.
3. Add bell pepper, onion, and zucchini. Sauté until softened.
4. Stir in red curry paste, soy sauce, and brown sugar.
5. Pour in coconut milk and bring to a simmer.
6. Add cooked rice noodles and toss to coat.
7. Season with salt and pepper.
8. Garnish with fresh cilantro before serving.

Calories per serving: Approximately 400 calories.

Tips: Customize with your favorite vegetables or add tofu for protein. This dish is creamy, flavorful, and perfect for a cozy campfire dinner.

11. Campfire Vegan Chili

Ingredients:

• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, combine black beans, kidney beans, diced tomatoes, onion, garlic, bell pepper, zucchini, chili powder, cumin, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally.
3. Garnish with fresh cilantro before serving.

Calories per serving: Approximately 300 calories.

Tips: Serve with a dollop of vegan sour cream or avocado slices. This chili is hearty, flavorful, and perfect for chilly nights around the campfire.

12. Campfire Grilled Fruit Skewers

Ingredients:

• Assorted fruits (pineapple, strawberries, bananas)
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• Wooden skewers, soaked in water

Instructions:

1. Preheat grill to medium heat.
2. Cut fruits into bite-sized pieces.
3. Thread onto skewers.
4. Mix maple syrup and cinnamon in a bowl.
5. Brush fruit skewers with the mixture.
6. Grill for 5-7 minutes, turning occasionally, until fruit is caramelized.
7. Serve hot.

Calories per serving: Approximately 150 calories.

Tips: Use ripe, firm fruits for best results. Serve with dairy-free whipped cream or yogurt for a delightful dessert.

There you have it, 12 vegan glamping recipes to elevate your camping experience!

These gourmet dishes are easy to prepare and bursting with flavor. Enjoy your outdoor cooking adventure!