Best Vegetarian Backpacking Meals Recipes

Are you planning on going on a hike? Or a camping trip to the national park? Do you want to carry all your meal supplements with you so you can prepare a simple meal with even simple instructions? And above all, are you a vegetarian? If so, then you have certainly come to the right place. Because the following food tips and meal recipes compliment all vegetarian needs for your wants of simple and easy cooking. Whether you are on the go, or just stopping to take some rest, or having setup camp want to prepare a tasty vegan meal, these best backpacking recipes will do the trick every time.

Quinoa Mixed Vegetables backpacking recipes

 

First off, as these recipes involve vegetables and other meat-free ingredients, please check to make sure anyone traveling is not allergic to any of the items included. Allergies and reactions taking over in the middle of a hike are not something you want on your head, especially if it is a child that may need prompt medical attention.

Second, please bear in mind, that the servings outlined here are standard sizes, prepared, evaluated and then presented here. However, this by no means means that all the servings will be according to your personal standards or sizes and such variations should not be left up to chance especially if you are planning on venturing into parts with little or no developed or established outlets for nutritional supplements.

Third, this review focuses on easy to prepare meals with very little or no cooking involved. Hence, we do not expect for you to have a stove or frying equipment, which would only hamper your nutritional advancements because of the use of oil and/or other fattening cooking ingredients. Moreover, use of such cooking items is discouraged for the above mentioned reason and all the recipes listed here are free from everything but a moderate use of such items where necessary or desired.

Lastly, be responsible with the cooking equipment that you take along, whether its just containers for you to whisk fluids in or paper (disposable) utensils. Please make sure to pack enough polythene bags to adequately and responsibly dispose off all such materials and keep the planet clean and green.

Finally, check out the following recipes and hit us back with what you think, and how they worked out for you.

Quinoa with Mixed Vegetables

  • 1 onion
  • 10 tomatoes
  • 1 head of broccoli
  • 1 bell pepper
  • 1½ cups quinoa

At home

  • Slice the onions, tomatoes, bell pepper and the broccoli. dry the onions and tomatoes at 120 degrees.
  • Let them dry out for about 8 hours before preparing the broccoli in boiling water.
  • Using the same settings, dry out the brocolli and pepper.
  • Now take all the veggies (or what’s left of them) and wrap separately or together in a seal-fresh bag.

On the trail – Boil the quinoa with the vegetable remains for about 15-20 minutes before letting the stew breath for another 5. Add spices, salt and other dressing assortments for taste and presentation. Enjoy!

Servings – 3 adults or 5-6 children

Potato Stew

  • 5 potatoes peeled (if preferred)
  • 16 oz vegetable broth
  • 1 cup uncooked peas
  • 2 carrots peeled (if preferred)
  • 14 oz of tofu

At home

  • Peel and slice the potatoes and boil until soft. With the veggie-broth, mush the potatoes.
  • Now dry this mixture at 130 degrees for about 8 hours before sealing them in a seal-fresh zip bag.
  • After this, peel carrots if desired, and slice for a moderate bite-sized chunks and together with the peas, dry for about 8 hours at 120 degrees.
  • For the tofu, leave it in the fridge overnight, then letting it return to normal temperature the next day. After this, squeeze the tofu for any excess of water before seasoning it with soy sauce.
  • Afterwards, cut the tofu into mid-sized chunks and dry at 155 degrees for 4 hours. Seal this in a seal-fresh zip bag as well.

On the trail

  • Add the potatoes to a pot of water, adding the vegetables, when the temperature has risen slightly.
  • Add the tofu after about 5 mins, adding water if the stew is thick enough to hinder the stirring.
  • Take the pot off of the stove, let it breath for about 5 minutes, before adding the salt/pepper seasonings as desired.
  • Then, pick up a fork and dig in.

Servings – 4 servings for adults, 6-8 for children.

G’oRP – Good Ole Raisins & Peanuts

  • 1 cup of raisins
  • 1 cup of peanuts (without the skins)
  • 1 cup of almonds
  • 1 cup of cashew nuts
  • 3 tablespoons of honey
  • 1/4 tablespoon of salt & pepper

At home – Pack all nuts and ingredients together or separately.

On the trail – If packed, separately, combine all nuts, then add honey and season with salt, pepper or anything else you prefer.

Servings – 4 adults, 4 children

Extra – Take (dried/sliced) seeded fruits and add to the assortment for extra flavor, variety and nutrition. A light sprinkle of your favorite chocolate spread or powder will make it extra yummy for the children.

Tasty Vegan Pasta

  • 2 cups vegan pasta sauce
  • 1 cup of tomato sauce
  • 1 8 oz pack of pasta (any type as preferred)
  • 1 cup vegetable protein
  • Processed yeast

At home – Blend all vegetable cuttings and mixing it with the pasta sauce bring to an evenly spread mixture. Dry the tomato sauce at 6-8 hours at a temperature of 135 degrees. Halfway through, peal off the tomato leather and turn the dry mush over. Let the leather cool and pack it in a seal-fresh bag.

On the trail – Cook the pasta as instructed on the packing. Boil 2 cups of water, adding the tomato sauce, leather, vegetable protein until the mixture becomes a complete sauce. Serve with left over sauce and yeast.

Servings – 4 adults or 5-6 children.

POTATO-VEGETABLE CHOWDER

  • 5 cups vegetable broth
  • 1 cup vegetable extract
  • 1 cup tomatoes (peeled if preferred)
  • 1 large carrot
  • 1 cup soy/green/yellow beans
  • 1 cup onions
  • 1 cup zucchini or yellow squash
  • 1 cup leek
  • 2 cups potatoes

At home – Pack everything separately.

On the trail – Boil the broth with all the vegetables and seasonings of your choice. Reduce the temperature and cover the pot for 5 minutes. Let the stew simmer until the veggies go soft and mushy.

Servings – 8 adults, 10-12 children

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