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Skip the roasted weenies and indulge in these easy-to-make camping recipes
These dishes might look fancy, but much of the prep work can be done at home (and then frozen), and all of them can be done on a camp stove if there’s a fire ban. Oh, and they can also all be made vegan!
So make your grocery list, get shopping and start prepping these delicious and nutritious camping meals…
The jackfruit should marinate for at least a day, so you can either make everything the day before you leave (and have a quick and tasty meal as soon you get to the campground), or marinate it at the campsite the day before you want to eat it. Store-bought tortillas work well if it’s a few days in and you need the preservatives, but if you can get some fresh ones (I get mine from here), or frozen ones that you heat up/cook (like these vegan ones), your taste buds will thank you. (Plus, you can make breakfast tacos in the morning with the leftovers.)
*NOTE: If you want to make the crema to take with you, you can, or if you want to skip it and just bring sour cream, that’s another option. A sliced avocado is also an excellent topping that you can just chop up at the campsite.
Makes 8 to 10 four-inch tacos
Chickpeas are so versatile for camping because they obviously keep well, but they can also be used in so many dishes. We showed you this recipe for Curry Chickpea Sandwiches that made for an easy lunch, but now we’re incorporating chickpeas into breakfast. The best thing about this dish is you can change things up with what’s in season when you head to the campground. Zucchini everywhere? Toss it in. Rolling through Chilliwack? Grab some corn. But whatever is in the vegetable crisper will do!
(NOTE: Again, you can add other vegetables like zucchini, mushrooms, sweet potatoes, Brussels sprouts, broccoli, etc., just keep in mind cooking times of each, and if you might have to steam things before tossing them in.)
Serves 2
While this may sound way too fancy for a camping meal, it’s essentially a one-pot production that you barely have to monitor. The second pot comes into play if you want to make your rice fresh at the site, but you could make it ahead of time at home and just mix it right into the curry. Another good thing about this dish is that if there is leftover veg from breakfast (think onion, peppers, potatoes, etc.), you can toss them right in here. No waste and you can chop everything in the morning, meaning more time on the beach. Once again, this can be made vegan by eliminating the chicken (which I diced and froze ahead of time so by night two it was ready to go and I didn’t have to handle raw chicken on site), or subbing in some tofu, as the rest of it is just veggies!