Delicious Vegan Meals for Your Next Backpacking Trip

Delicious Vegan Meals for Your Next Backpacking Trip

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!)

Essential Ingredients:

  • 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
  • Pepper
  • Salt 
While you’re still at home:
  • 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.
When you’re on the trail:
  • 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.

2. Cajun Spiced Nuts and Seeds

This sweet, salty and spicy vegan snack has varying tastes and textures to give your next backpacking trip some extra spice.

Essential Ingredients

  • 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.

3. Miso Mushroom Soup

This vegan soup is especially fulfilling when you need a cozy, campfire pick-me-up. 

Essential Ingredients:

  • 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.

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