3 Vegan-Friendly Backpacking Recipes
Are you looking for some delicious, lightweight vegan meals for your next backpacking trip? These three homemade vegan-friendly recipes will delight your palate and fuel your outdoor fun.
1. Bulgur Chili
Warm and nourishing, this vegan-friendly meal is a great way to refuel around the campfire after a long day of backpacking. You’ll need a dehydrator if you plan to follow this recipe to a T (these are lightweight vegan-friendly meals, after all!)
1 teaspoon olive oil
- 1/2 red bell pepper, chopped
- 1/2 red onion, chopped
- 1/2 cup canned diced tomatoes
- 1 teaspoon Mexican seasoning
- 1/4 cup quick-cooking bulgur
- 2 teaspoons dark chocolate
- 1/4 cup canned kidney beans, drained
Heat olive oil in a saucepan over medium heat.
- Mix in chopped onions and sauté until soft.
- Stir in bulgur, peppers, and Mexican seasoning.
- Cook for 1–2 minutes and then add 1/2 cup of water and diced tomatoes.
- Bring the mixture to boil, being sure to stir occasionally.
- Add salt and pepper to taste.
- Pour in kidney beans and simmer for 7 minutes until most of the water is absorbed.
- Remove the pan from the burner and allow it to cool to room temperature.
- Cover a dehydrator tray with parchment paper and spread the mixture on top.
- Dehydrate at 125 degrees Fahrenheit until brittle (8-10 hours).
- Pack your dried meal in a water-tight Zip-lock bag.
Add your bulgur chili mixture into a pot.
- Stir in one cup of water.
- Bring to a boil, stirring occasionally for about 5 minutes.
- Remove from the fire or cookstove and cover.
- Wait another 5 minutes for the meal to rehydrate.
- Stir in chocolate and enjoy.
This sweet, salty and spicy vegan snack has varying tastes and textures to give your next backpacking trip some extra spice.
1/2 cup pecans
- 1 cup almonds
- 1 tablespoon olive oil
- 1/3 cup shelled sunflower seeds
- 1/3 cup shelled pumpkin seeds
- 1 teaspoon pink Himalayan salt
- 2 teaspoons Cajun seasoning
- 1 tablespoon agave or Sukrin Gold Fiber Syrup
Preheat your oven to 375 degrees Fahrenheit.
- Cover a baking dish with non-stick parchment paper.
- Combine all ingredients in a large mixing bowl and stir.
- Spread spiced seed and nut mixture on the parchment paper in a single layer.
- Roast for about 20 minutes until lightly browned (stirring every 5 minutes).
- Remove and allow the mixture to cool.
- Cut into equal portions and pack each square in separate Zip-lock bags.
This vegan soup is especially fulfilling when you need a cozy, campfire pick-me-up.
2 powdered shiitake mushrooms
- 1 teaspoon dehydrated miso paste
- 1 teaspoon vegetable bouillon powder
- 1 teaspoon dried wakame seaweeds
While you’re still at home:
Mix every ingredient in a small-to-medium Zip-lock bag.
When you’re on the trail:
Pour the soup mixture into a mug.
- Stir in 1 cup of boiling water.
- Stir thoroughly and cover.
- Let the miso mushroom soup soak for 5 minutes, then enjoy.
In addition to these flavorful homemade recipes, you can find dozens of freeze-dried vegan meals at Backpackers Pantry. Delectable and lightweight, these high-calorie meals will keep you energized without adding unnecessary water weight to your pack.