5 Vegan Meal Ideas for Outdoor Enthusiasts
Are you looking for an easy way to accommodate a vegan diet during your outdoor adventures? These delicious vegan meals are easy to make and take on camping, hiking and backpacking trips.
Even when you're hiking in blustery weather, you can savor the flavor of the tropics with this Caribbean classic. Fragrant and gluten-free, this convenient vegan meal pack provides a sweet and savory blend of coconut milk, bananas and protein-packed black beans.
Since it's freeze-dried, the meal is lightweight and compact. It's also easy to make — just add boiling water, stir and wait for the meal to rehydrate.
With a hearty texture and 14 grams of protein, this comforting stew is the perfect vegan campfire food.
The lightweight pack contains two servings of delectable stew with corn, squash, beans, brown rice, and quinoa. The olive oil and spices bring out the flavor, and the high-calorie content provides fantastic fuel for backpacking, mountain biking, climbing, kayaking and hiking.
Popular in Indian's Punjab region, this classic curry dish provides a delicious high-protein combination of flavorful chickpeas and veggies in a hearty blend of chilies and rice. In addition to being 100-percent vegan, the meal pack is nut-free, dairy-free, soy-free, gluten-free and non-GMO.
Recipes You Can Make at Home
If you’re into prepping vegan meals at home, consider the following easy recipes:
This hearty vegan chill is exactly what you need to get your energy back after a full day of hiking.
1 tsp. olive oil
- 1/2 chopped red onion
- 1/2 chopped red bell pepper
- 1/2 cup diced tomatoes
- 1/4 cup bulgur
- 1 tsp. Mexican seasoning
- 1/4 cup drained kidney beans (canned)
- 10 grams dark chocolate
In a saucepan, heat olive oil over medium heat
- Add red onions and simmer until soft
- Stir in bulgur, peppers and Mexican seasonings and cook for 1–2 minutes
- Add diced tomatoes and 1/2 cup water
- Bring to the boil (stir occasionally)
- Season with salt and pepper according to preferences
- Add kidney beans and simmer until almost all water is absorbed (6–7 minutes)
- Remove from burner and cool
- Spread the chili mixture onto a dehydrator tray and cover it with parchment paper.
- Dehydrate at 125 F until brittle (8-10 hours)
- Pack dried chili in a Zip-lock bag
Out on the trail
Pour chili mixture into a pot and add 1 cup of water
- Bring contents to a boil for 5 minutes, stirring occasionally
- Remove from heat, cover and let stand until meal rehydrates (about 5 minutes)
- Stir in dark chocolate and enjoy
These spiced nuts and seeds provide a tantalizing combination of sweet, spicy and salty flavors.
1/2 cup pecans
- 1 cup almonds
- 1/3 cup pumpkin seeds (shelled)
- 1/3 cup sunflower seeds (shelled)
- 1 tbsp. olive oil
- 1 tbsp. agave syrup
- 2 tsp. Cajun seasoning
- 1 tsp. pink Himalayan salt
Preheat conventional oven to 375F
- Line baking dish with parchment paper
- Combine ingredients in a large mixing bowl; stir thoroughly
- Spread spiced seed and nut mixture onto a baking sheet in a single even layer
- Roast until lightly browned (between 15-20 minutes, stirring about every 5 minutes)
- Remove from oven and allow to cool
- Break into equal portions and store into separate Zip-lock baggies
Backpacker's Pantry provides lightweight, vegan backpacking food for outdoor enthusiasts of every level and background. Browse our convenient gourmet food for the trail.