10 Vegan Backpacking Food Recipes

10_Vegan_Backpacking_Food_Recipes

Whether you have planned a weeklong adventure or an overnight hike, backpacking for a vegan tends to be tricky. This is understandable considering that most of the dehydrated backpacking food tends to include animal products, like dried meat or powdered eggs. With a bit of preparation and forethought, however, you should be able to enjoy delicious, plant-based food on your adventure.

If you are planning a backpacking trip, you should find this article useful – we will be showing you the vegan backpacking food you can eat. Armed with some basic backpacking cookware and a backpacking stove, preparing the vegan backpacking meals in this article should be easy.

Vegan Backpacking Food Recipes

1. Coconut Chia Oatmeal

This is an ideal grab-and-go breakfast for any vegan backpacker. It is an easy and quick oatmeal recipe featuring a chia seed and coconut twist to make it even tastier.

Ingredients (for 2 Servings)

  • ¼ teaspoon of salt
  • 2 tablespoons of chia seeds
  • 1 cup of rolled oats
  • 2 tablespoons of maple syrup
  • 15 ounces of coconut milk
  • Mix-ins: coconut flakes, nuts, sliced bananas, berries, etc.

Instructions

Step 1: Heat maple syrup and coconut milk in a saucepan until simmering.

Step 2: Pour the heated mixture in a preheated insulated food container with your salt, seeds, oats, and other mix-ins.

Step 3: Seal the container and let it cook for half an hour.

2. Vegan Tofu Scramble Breakfast Burrito

Have only half an hour to prepare breakfast? You do not have to worry. With this recipe, you should be able to prepare great vegan backpacking food in exactly 30 minutes.

Ingredients (for 6 Burritos)

  • Hot sauce of choice
  • 1 sliced avocado
  • 6 flour tortillas
  • 1 juiced lime
  • 1/3 cup of nutritional yeast
  • ½ teaspoon of coriander
  • 1 teaspoon of cumin
  • 1 teaspoon of ground turmeric
  • 1 pound of extra firm tofu (drained)
  • ½ teaspoon of salt
  • 2 to 3 thin-sliced bell peppers
  • 1 small red onion (sliced into 0.25-inch moons)
  • 2 tablespoons of olive oil (divided)

Instructions

Step 1: Over medium heat, in your skillet, heat 1 tablespoon of oil until hot. Next, add salt, bell pepper, and onion. Sauté for about 10 minutes. Remove from your pan and set aside.

Step 2: Heat the remaining oil, over medium heat, in the skillet. Add your tofu and then break it into bite-sized pieces using the spatula. While stirring occasionally, cook for about 10 minutes. Add your spices, lime juice, and nutritional yeast. Cook for a few additional minutes before removing from the heat and setting aside.

Step 3: To assemble, place a scoop of your tofu scramble, some of the pepper/onion mixture, 1 or 2 slices of the avocado, and hot sauce on 1 side of the warmed tortilla. Fold in the sides and the bottom to close in the filling. Keep rolling away from you until the whole burrito is wrapped.

Note: If cooking the burritos outside your backpacking tent is not appealing to you, you can make the burritos at home. You can then wrap them in foil and heat them over the campfire or your stove.

3. Curried Pumpkin Soup

For most people, soup is one of the best vegan backpacking meals. On those cold and nights out in the wilderness, you can cozy up with this hearty and rich pumpkin soup.

Ingredients (for 1 Serving)

  • 1 teaspoon pumpkin seeds
  • Pepper
  • Salt
  • 3 tablespoons of coconut milk powder
  • ¼ cup curried pumpkin powder

Preparation at Home

Step 1: Mix the coconut milk and pumpkin powders in your medium-sized zip-lock bag.

Step 2: Pack the pumpkin seeds and other ingredients separately.

Instructions on the Trail

Step 1: Pour your dry soup mixture into your pot. Add a cup of water and then stir.

Step 2: Using your fire starter, start a medium heat fire and then set the pot on the fire. Bring to boil while stirring occasionally.

Step 3: Using the salt and pepper, season to taste.

Step 4: Remove from heat and sprinkle your pumpkin seeds over the soup before serving.

4. Grilled Sweet Potato Fajitas

These vegan campfire fajitas are a new take on an old classic. Before you spread your backpacking sleeping pad and decide to call it a day, follow the instructions below to make one of the best vegan backpacking meals for dinner.

 Ingredients (for 4 Fajitas)

  • ½ teaspoon of salt
  • 1 tablespoon of the New Mexico chile powder
  • 2 tablespoons of liquid aminos
  • 1 tablespoon of cooking oil
  • 1 large sweet potato

For Your Vegies

  • 1 teaspoon of salt
  • 1 teaspoon of ground cumin
  • 1 teaspoon New Mexico chile powder
  • 3 cloves of garlic
  • 3 tablespoon of cooking oil
  • 1 white onion
  • 1 poblano pepper
  • 1 red bell pepper

To Serve

  • 1 lime (cut into wedges)
  • 4 to 6 flour tortillas

Instructions

Step 1: Prepare and marinate your sweet potato “steaks”

Cut both ends off your sweet potato. Place your sweet potato on the cutting board and slice it downwards to create about four 0.5-inch slabs.

Prepare the marinade by mixing your salt, chili powder, liquid aminos, and oil in a container. After laying the sweet potato on a big plate, drizzle half of the marinade over its top, use a spoon to coat it evenly. Flip the sweet potato and repeat. Set aside and allow it to marinate for 20 minutes.

Step 2: Prepare the Veggies

Meanwhile, slice up all the vegetables. Deseed and de-stem the peppers and cut them into long strips. Chop the onions into 0.25-inch wide slices. Chop your garlic.

Step 3: Cook the Veggies

Start a campfire and heat 2 tablespoons of oil in the cast iron skillet. Once hot, add the onion and peppers. Sauté over high heat until they become soft and then add spices and garlic. Keep cooking until your vegetables become soft enough and the onion starts turning brown.

Step 4: Cook Your Sweet Potatoes

Immediately you get the veggies going on the skillet, place your sweet potatoes on the camping grill. Cook on one side for about 5 minutes and then flip the sweet potatoes on the other side. Once they become tender enough, pull them off the portable grill and slice into 0.25-inch slices.

Step 5: Toast the tortillas over your fire for approximately 14 to 20 seconds per side.

Step 6: To assemble, place a scoop of your veggies onto the tortilla. Add your sweet potatoes on top and then finish with a lime squeeze. Repeat for the other Fajitas.

5. Mujadara: Lebanese Lentil Stew

Mujadara_Lebanese_Lentil_Stew

This is one of the most popular vegan backpacking meals in the Arab World and the Middle East. Our healthy and lightweight version of Mujadara is 100% vegan and free from lactose and gluten.

Ingredients (for 1 Serving)

  • ¼ teaspoon ground coriander
  • Salt (to taste)
  • ¼ teaspoon of ground cumin
  • 1 teaspoon of low-sodium bouillon powder
  • 2 tablespoons of crispy fried onions
  • ¼ cup of dehydrated canned lentils
  • ½ cup of dehydrated cooked rice

Instructions

Step 1: Before living home, you can combine the ingredients in one zip-lock bag.

Step 2: On the trail, put your Mujadara mixture in a pot and add a cup of water.

Step 3: Bring to boil and then cook while stirring for approximately 10 minutes.

6. Quinoa, Lentil and Kale Stew

Packed with all the essential macronutrients – proteins, fats, and carbohydrates – this hearty vegan backpacking food should keep you satisfied on the trails.

Ingredients (for 1 Serving)

  • A handful of freeze-dried caramelized red onion (about 0.35 ounces/10g)
  • Salt (to taste)
  • ¼ vegetable bouillon cube
  • 1 teaspoon of mild curry powder
  • 1 teaspoon of kale powder
  • 2 tablespoons of coconut milk powder
  • ¼ cup of dehydrated cooked black lentils
  • ¼ cup of dehydrated cooked quinoa

Instructions

Step 1: At home, you can combine all the ingredients in the same ziplock bag.

Step 2: Put your quinoa, lentil, and kale stew mixture in a pot and add a cup of water.

Step 3: After bringing the mixture to boil, cook for approximately 10 minutes while stirring.

7. Vegetable Yellow Curry

This spicy vegan curry will only require 3 ingredients – coconut milk, yellow curry paste, and mixed vegetables. For a delicious and nutritious backpacking dinner, you can serve it with plain jasmine or basmati rice.

Ingredients (for 2 Servings)

  • 100 grams of basmati rice
  • 4 tablespoons of coconut milk powder
  • 2 cups of frozen vegetable mix
  • 1 tablespoon of Thai yellow curry paste

Preparation at Home

Step 1: Cook your rice according to the instructions on the package.

Step 2: Drain and cool slightly.

Step 3: Spread your rice, curry paste, and vegetables on separate dehydrator trays, covered with parchment paper.

Step 4: Dry for 4 to 8 hours at 135F or 57C.

Step 5: Put your dried meal in a zip-lock bag. Add coconut milk powder and then seal.

Instructions on the Trail

Step 1: Pour your vegetable curry mixture into the pot and then add 2 cups of water (use a backpacking water filter if you will be using wilderness water).

Step 2: Bring the pot to boil over medium heat. Next, cook for 5 minutes while stirring occasionally.

Step 3: Remove from the heat, cover, and allow the pot to stand for 5 to 10 minutes, to rehydrate your meal completely.

8. Keto Porridge

Being on a low carb diet should not keep you from investing in a backpack and going on adventures. This keto porridge is ideal for vegans who prefer tasty food, low on carbs.

Ingredients (for 1 Serving)

  • 10 grams of chopped pecans
  • 1 teaspoon of ghee
  • 2 teaspoons of swerve sweetener
  • 1 tablespoon of chia seeds
  • 2 tablespoons of coconut milk powder
  • 2 tablespoons of ground flaxseed
  • 2 tablespoons of coconut flour.

Preparation at Home

Step 1: Mix coconut flour, coconut milk powder, ground flax seeds, sweetener, and chia seeds in the same ziplock bag.

Step 2: Pack the pecans and ghee separately.

Instructions on the Trail

Step 1: Pour the keto porridge in a pot. Add ½ cup of water and then stir.

Step 2: Bring the porridge to boil on a stove.

Step 3: Reduce the heat to low and cook for approximately 3 to 4 minutes while stirring. Wait for the porridge to thicken.

Step 4: Stir in the ghee and then sprinkle with your chopped pecans. Enjoy the porridge.

9. Mexican Tortilla Soup

Apart from the chopping and initial stir-frying, this soup is pretty much hands-off – it is one of the easiest vegan backpacking meals to prepare.

Ingredients (for 2 Servings)

  • Pepper and salt (to taste)
  • ½ teaspoon oregano
  • 15 ounces can of black beans
  • ½ cup of frozen or canned corn
  • 15 ounces of diced tomatoes
  • 3 cups of vegetable broth or water
  • 5 to 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 serrano pepper (minced)
  • 1 zucchini (chopped into 0.5-inch cubes)
  • 1 pastilla pepper
  • 1 minced cloves garlic
  • 1 medium yellow onion (diced)
  • 1 tablespoon of grapeseed

For Serving (Optional)

  • Cilantro
  • Red onion (diced)
  • Freshly squeezed lime juice
  • Tortilla chips
  • Cubed Avocado

Instructions

Step 1: Heat oil in a pot over medium heat. Once hot, add the garlic and onion and sauté for about 5 minutes while stirring frequently.

Step 2: Add the serrano pepper, zucchini, peppers and sauté for 5 minutes.

Step 3: Add chili powder, cumin and stir to coat, continually stir until fragrant (about half a minute). Next, add the vegetable broth or water and bring to boil.

Step 4:  Reduce to simmer and add the corn and beans (if using). Cover for 20 to 30 minutes.

Step 5: Serve with your desired toppings.

10. Cajun Spiced Nuts and Seeds

These feature an ideal combination of varying textures and tastes (spicy, salty, and sweet). They are an ideal energy booster when using your trekking poles becomes exhausting.

Ingredients (for 8 Servings)

  • 1 teaspoon of pink Himalayan salt
  • 2 teaspoons of Cajun seasoning
  • 1 tablespoon of Sukrin Gold Fiber Syrup
  • 1 tablespoon of olive oil
  • 1/3 cup of shelled sunflower seeds
  • 1/3 cup of shelled pumpkin seeds
  • ½ cup of pecans
  • 1 cup of almonds

Instructions (do the following at home)

Step 1: Preheat your oven to 190C or 375F.

Step 2: Using parchment paper, line the baking dish.

Step 3: Combine the ingredients in a big bowl and stir until thoroughly coated.

Step 4: Lay the spiced seed and nut mixture on the baking sheet in one layer.

Step 5: Roast for approximately 15 to 20 minutes while stirring every five minutes, until lightly browned.

Step 6: Remove from the oven and allow cooling.

Step 7: Divide into equal portions and pack the portions in different zip lock bags.

Globo Surf Overview

Vegan backpacking food is not too complicated to prepare. The recipes we have outlined in this article already prove this.

For most of the foods, you will require less than 20 minutes to prepare. At most, you will need to wait for 45 minutes before you can sit on your backpacking chair and enjoy a hearty meal. Keep in mind that our list of recipes is not exhaustive – you can always try new meals not included in this article.

More Backpacking/Hiking Reviews:

Source

  1. Vegan Backpacking Menu, Aloneonthejmt.com
Globo Surf
My name is David Hamburg. I am an avid water sports fan who enjoys paddle boarding, surfing, scuba diving, and kite surfing. Anything with a board or chance I can get in the water I love! I am such a big fan I decided to start this website to review all my favorite products and some others. Hope you enjoy!