45+ Easy Friday Vegan Camping Recipes for Your Next Adventure

Camping is all about escaping the routine, immersing yourself in nature, and enjoying the simple pleasures of the outdoors.

But just because you’re out in the wild doesn’t mean you have to compromise on delicious, nourishing food.

Whether you’re a seasoned vegan or just trying to eat more plant-based meals, planning your meals ahead of time can make all the difference on your Friday camping trip.

In this post, we’ll share 45+ easy and mouth-watering vegan camping recipes that are perfect for a Friday night under the stars.

From hearty breakfasts to satisfying dinners and even tasty snacks, these recipes are designed to be simple, flavorful, and easy to prepare with limited camping gear.

45+ Easy Friday Vegan Camping Recipes for Your Next Adventure

With these 45+ vegan camping recipes, your Friday adventure just got a whole lot tastier!

Whether you’re enjoying a cozy meal around the campfire or preparing something easy on a portable stove, you’ll find the perfect recipe to suit your camping style.

Not only will you be fueling your body with plant-based goodness, but you’ll also impress fellow campers with your creativity in the kitchen.

So, next time you head out for a weekend in nature, pack some ingredients, and get ready to make your camping experience a whole lot more delicious and sustainable with these vegan recipes!

Grilled Zucchini Noodles with Avocado Pesto

This simple and refreshing grilled zucchini noodle dish is perfect for a camping lunch. It pairs tender zucchini noodles with a creamy, healthy avocado pesto sauce, creating a meal that’s light, satisfying, and packed with healthy fats. It’s keto-friendly, low-carb, and can be prepared easily over a campfire or portable stove.

Ingredients:

• 2 medium zucchinis
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper, to taste
• Optional toppings: pine nuts, cherry tomatoes, or nutritional yeast

Instructions:

1. Using a spiralizer, create zucchini noodles from the zucchinis. If you don’t have a spiralizer, you can slice the zucchini thinly lengthwise and then cut into thin strips.
2. Preheat your grill or camping stove.
3. Grill the zucchini noodles on a grill tray or over direct heat for about 2-3 minutes, just until slightly tender and grill marks appear. Be careful not to overcook.
4. While the zucchini noodles are grilling, make the avocado pesto. In a food processor or blender, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth.
5. Toss the grilled zucchini noodles with the avocado pesto sauce. Top with optional pine nuts, cherry tomatoes, or a sprinkle of nutritional yeast.
6. Serve immediately.

This Grilled Zucchini Noodles with Avocado Pesto dish is a low-carb, keto-friendly camping lunch that’s both filling and packed with nutrients. It’s quick to prepare and doesn’t require many ingredients, making it ideal for camping. The creamy pesto combined with the slight char from the zucchini gives it a delicious flavor that will satisfy your hunger without derailing your diet.

Cauliflower Rice Stir-Fry with Tofu and Veggies

This hearty cauliflower rice stir-fry is a perfect low-carb, keto-friendly lunch for camping. With cauliflower rice as a base, it’s loaded with sautéed vegetables and crispy tofu, providing a rich combination of flavors and textures. It’s a complete meal that can be cooked in one pan, making cleanup easy while still delivering great taste and nutrition.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 1/2 block firm tofu, cubed
• 1 red bell pepper, diced
• 1/2 onion, diced
• 1/2 cup peas
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil and sesame oil in a pan or skillet over medium heat.
2. Add the tofu cubes to the pan and cook, flipping occasionally, until golden and crispy on all sides (about 5-7 minutes).
3. Remove tofu from the pan and set aside. In the same pan, add the garlic, ginger, onion, and bell pepper, sautéing for 3-4 minutes.
4. Add the peas and grated cauliflower rice to the pan and stir-fry for 5-7 minutes, until the cauliflower softens slightly but still has a good texture.
5. Return the tofu to the pan, pour in the soy sauce (or coconut aminos), and stir to combine. Cook for an additional 2-3 minutes until everything is heated through and well coated.
6. Season with salt and pepper, and garnish with fresh cilantro before serving.

This Cauliflower Rice Stir-Fry with Tofu and Veggies is the ultimate low-carb, keto-friendly camping lunch. The cauliflower rice mimics the texture of traditional rice while keeping the meal light and nutrient-dense. Paired with crispy tofu and sautéed vegetables, this dish is a satisfying and savory option to keep you energized throughout your outdoor adventure. It’s easy to make in one pan, reducing both cooking time and cleanup effort.

Avocado & Chickpea Lettuce Wraps

These Avocado & Chickpea Lettuce Wraps are a light and refreshing vegan lunch that’s perfect for camping. They are low in carbs and packed with protein, healthy fats, and fiber. The combination of mashed chickpeas and avocado creates a creamy filling that’s wrapped in crunchy lettuce leaves, making it an ideal meal for anyone on a keto or low-carb diet.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado
• 1/4 cup red onion, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste
• Romaine or butter lettuce leaves (large, sturdy leaves)
• Optional toppings: chopped tomatoes, cucumber, cilantro, hot sauce

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher until mostly broken up but with some texture remaining.
2. Add the avocado, red onion, lemon juice, olive oil, cumin, salt, and pepper to the bowl. Mix well until everything is combined into a creamy, chunky filling.
3. Carefully separate the lettuce leaves, ensuring they stay intact for wrapping.
4. Spoon the chickpea and avocado mixture onto each lettuce leaf.
5. Add optional toppings like chopped tomatoes, cucumber, cilantro, or a drizzle of hot sauce for extra flavor.
6. Wrap the lettuce around the filling and serve immediately.

These Avocado & Chickpea Lettuce Wraps are a perfect option for a keto-friendly lunch while camping. They’re quick, portable, and bursting with flavor. The creamy avocado and chickpeas provide a filling base, while the crunchy lettuce adds a refreshing contrast. These wraps are an easy-to-make, nutrient-dense, and satisfying meal, ideal for a day in nature or a simple outdoor gathering.

Portobello Mushroom Burgers

These Portobello Mushroom Burgers are a delicious and satisfying vegan option for a low-carb lunch while camping. The meaty texture of the portobello mushrooms makes them a great substitute for traditional burgers, and they are loaded with savory flavors from garlic, thyme, and balsamic vinegar. Served in lettuce wraps, this burger is both keto-friendly and easy to prepare over a campfire or grill.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried thyme
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Large lettuce leaves (for wraps)
• Optional toppings: sliced tomato, avocado, pickles, mustard

Instructions:

1. Preheat your grill or camping stove.
2. In a small bowl, mix the olive oil, balsamic vinegar, thyme, garlic, salt, and pepper.
3. Brush the mushroom caps with the marinade mixture, ensuring both sides are evenly coated.
4. Place the mushrooms on the grill or over the campfire, cooking for about 4-5 minutes per side, until they become tender and juicy.
5. Once cooked, remove the mushrooms from the grill and let them rest for a minute.
6. Place each mushroom on a lettuce leaf and add your desired toppings, such as tomato, avocado, pickles, or mustard.
7. Wrap the lettuce around the mushroom and toppings to form a burger.

Portobello Mushroom Burgers are a perfect keto-friendly and vegan option for your camping lunch. The rich, earthy flavor of the mushrooms combined with the tangy balsamic and garlic marinade offers a burger experience without the carbs. The lettuce wraps keep the meal light and fresh, making this recipe ideal for anyone seeking a satisfying, low-carb alternative to traditional burgers on the go.

Vegan Keto Stuffed Avocados

Vegan Keto Stuffed Avocados are a quick and easy camping lunch that’s low in carbs, high in healthy fats, and bursting with flavor. The creamy avocado serves as the perfect vessel for a spicy, protein-packed filling made with chickpeas, lime, and spices. It’s a no-cook meal that’s both refreshing and nutritious, perfect for a day of outdoor adventure.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1/2 can (7 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 tbsp lime juice
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Optional toppings: diced tomatoes, red onion, chili flakes

Instructions:

1. In a small bowl, mash the chickpeas with a fork or potato masher, leaving some chunks for texture.
2. Add tahini, lime juice, smoked paprika, cumin, salt, and pepper to the mashed chickpeas and mix well.
3. Scoop the chickpea mixture into the hollowed center of each avocado half.
4. Garnish with fresh cilantro and optional toppings such as diced tomatoes, red onion, or a sprinkle of chili flakes for extra flavor.
5. Serve immediately.

These Vegan Keto Stuffed Avocados are a flavorful and satisfying lunch that’s both low-carb and easy to prepare while camping. The creamy, rich texture of the avocado pairs beautifully with the tangy and spiced chickpea filling, creating a dish that’s both filling and refreshing. This no-cook recipe is perfect for those looking for a quick, nutrient-dense meal on a camping trip.

Vegan Cauliflower “Mac” and Cheese

This Vegan Cauliflower “Mac” and Cheese is a creamy, comforting, and keto-friendly take on the classic macaroni and cheese, perfect for camping. The cauliflower florets mimic the texture of pasta, and the rich cashew-based cheese sauce provides a creamy, indulgent flavor without the carbs. It’s easy to prepare on a camp stove or over a fire and is sure to satisfy any comfort food cravings.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup raw cashews (soaked for 2 hours or overnight)
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp turmeric (for color)
• Salt and pepper, to taste
• Optional toppings: fresh parsley, smoked paprika, or vegan bacon bits

Instructions:

1. Bring a pot of water to a boil and cook the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
2. In a blender or food processor, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, turmeric, salt, and pepper. Blend until smooth and creamy.
3. In a large mixing bowl, combine the cooked cauliflower with the cashew cheese sauce. Stir well until the cauliflower is fully coated.
4. If desired, heat the mixture in a pan over your camping stove or campfire for an extra few minutes to warm through.
5. Garnish with optional toppings like fresh parsley, smoked paprika, or vegan bacon bits.
6. Serve hot and enjoy!

This Vegan Cauliflower “Mac” and Cheese is a perfect keto-friendly alternative to traditional mac and cheese. It’s creamy, rich, and comforting, with a subtle nutty flavor from the cashews and a cheesy depth from the nutritional yeast. This dish is a great way to enjoy a classic comfort food while keeping it light and low-carb on your camping trip. The cauliflower provides a satisfying, hearty base, while the cashew cheese sauce delivers a creamy texture without the carbs.

Vegan Keto Taco Salad

This Vegan Keto Taco Salad is a delicious and crunchy meal that’s perfect for a low-carb lunch while camping. Packed with protein-rich black beans, fresh veggies, and a tangy avocado dressing, it’s a filling and satisfying dish that requires no cooking. The salad is topped with a zesty taco seasoning and served in a large lettuce bowl, making it the ideal keto-friendly camping lunch.

Ingredients:

• 2 cups mixed greens (such as spinach, arugula, or romaine)
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium avocado, cubed
• 1 small red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup shredded coconut (for crunch)
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp nutritional yeast
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• Optional toppings: cilantro, jalapeños, or vegan sour cream

Instructions:

1. In a large mixing bowl, combine the mixed greens, black beans, avocado, bell pepper, cherry tomatoes, and red onion.
2. In a separate small bowl, whisk together the olive oil, lime juice, nutritional yeast, chili powder, cumin, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle the shredded coconut on top for extra crunch.
5. Garnish with cilantro, jalapeños, or a dollop of vegan sour cream, if desired.
6. Serve immediately.

This Vegan Keto Taco Salad is a perfect option for a quick, satisfying lunch while camping. The fresh veggies, creamy avocado, and protein-packed black beans create a colorful and nutrient-dense salad. The taco seasoning adds bold flavors, while the shredded coconut offers a pleasant crunch. It’s a refreshing, low-carb meal that’s both tasty and easy to prepare on a camping trip.

Cucumber and Avocado Sushi Rolls

These Cucumber and Avocado Sushi Rolls are a fun and light vegan meal that’s both keto-friendly and perfect for camping. The rolls are made with thin cucumber slices as a base instead of traditional rice, and the creamy avocado and fresh veggies make for a delicious filling. It’s a refreshing and healthy alternative to regular sushi that’s easy to prepare in nature.

Ingredients:

• 1 cucumber, thinly sliced lengthwise
• 1 ripe avocado, sliced
• 1/2 cup shredded carrots
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/4 tsp garlic powder
• Soy sauce or tamari (for dipping)
• Optional: sesame seeds, hot sauce, or pickled ginger

Instructions:

1. Lay the thin cucumber slices flat on a clean surface, overlapping slightly to create a sheet-like surface.
2. Drizzle sesame oil and rice vinegar over the cucumber slices.
3. Arrange avocado slices, shredded carrots, red bell pepper, and cilantro in the center of the cucumber sheet.
4. Carefully roll up the cucumber slices tightly around the fillings.
5. Once rolled, slice the sushi rolls into bite-sized pieces.
6. Serve with soy sauce or tamari for dipping, and garnish with sesame seeds, hot sauce, or pickled ginger if desired.
7. Serve immediately.

Cucumber and Avocado Sushi Rolls are a light, refreshing, and low-carb vegan option for a keto-friendly lunch while camping. The cucumber provides a crisp, refreshing base, while the avocado adds creaminess and richness. These sushi rolls are packed with flavor and texture and are quick to assemble, making them an ideal camping meal that doesn’t require cooking. They’re also customizable with various fillings to suit your preferences.

Vegan Keto Falafel Lettuce Wraps

These Vegan Keto Falafel Lettuce Wraps are a perfect portable lunch for your camping adventure. They feature crispy, baked falafel made from cauliflower and chickpeas, which are keto-friendly and full of flavor. Wrapped in crunchy lettuce leaves and topped with a creamy tahini sauce, these wraps are both satisfying and low-carb, providing a tasty, plant-based protein boost.

Ingredients:

• 1/2 medium cauliflower, grated
• 1/2 can (7 oz) chickpeas, drained and rinsed
• 2 tbsp almond flour
• 1/4 cup fresh parsley, chopped
• 1 tbsp ground flaxseed (for binding)
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp coriander
• Salt and pepper, to taste
• 1 tbsp olive oil
• Large lettuce leaves (for wraps)
• 1/4 cup tahini
• 1 tbsp lemon juice
• Water (to thin the tahini sauce)

Instructions:

1. Preheat your camping oven or portable stove to bake at 375°F (190°C).
2. In a food processor, combine the cauliflower, chickpeas, almond flour, parsley, flaxseed, garlic, cumin, turmeric, coriander, salt, and pepper. Pulse until the mixture is finely blended but not pureed.
3. Form the mixture into small falafel balls or patties. Place them on a baking sheet lined with parchment paper.
4. Bake the falafel in your camp oven for 15-20 minutes, flipping halfway through, until golden and crispy.
5. While the falafel bakes, whisk together the tahini, lemon juice, and a little water to make a smooth sauce.
6. Once the falafel is ready, place them in large lettuce leaves, drizzle with tahini sauce, and serve.
7. Enjoy immediately.

Vegan Keto Falafel Lettuce Wraps are a delicious, low-carb lunch perfect for camping. The falafel is crispy and flavorful, and the tahini sauce adds a creamy, rich contrast. Wrapped in fresh lettuce, these wraps are light yet filling, offering a perfect combination of plant-based protein and healthy fats. This recipe is easy to make ahead, and with minimal cooking, it’s the perfect option for a keto-friendly camping meal.

Vegan Keto Avocado Salad with Spicy Almond Dressing

This Vegan Keto Avocado Salad with Spicy Almond Dressing is a vibrant and refreshing meal that’s perfect for camping. The combination of creamy avocado, crunchy cucumber, and zesty spices offers a delightful contrast of textures. The almond dressing adds a rich, nutty flavor with a spicy kick, making this salad both satisfying and full of flavor while staying low-carb and keto-friendly.

Ingredients:

• 2 ripe avocados, cubed
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sliced almonds (for crunch)
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp almond butter
• 1 tsp sriracha or chili paste (adjust to spice preference)
• 1/2 tsp cumin
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cubed avocado, cucumber, red onion, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, almond butter, sriracha, cumin, salt, and pepper until smooth and creamy.
3. Drizzle the almond dressing over the salad and toss gently to combine.
4. Sprinkle the sliced almonds on top for added crunch.
5. Serve immediately and enjoy the fresh, spicy flavors!

This Vegan Keto Avocado Salad with Spicy Almond Dressing is a simple yet flavorful meal that’s perfect for camping. The creamy avocados, refreshing cucumber, and crunchy almonds create a satisfying texture, while the spicy almond dressing brings bold flavors to the dish. This salad is low in carbs and full of healthy fats, making it an ideal keto-friendly lunch that’s both delicious and energizing for your outdoor adventures.

Zucchini and Tomato Skewers with Pesto

These Zucchini and Tomato Skewers with Pesto are a fun, flavorful, and low-carb lunch option for your camping trip. Grilled zucchini and juicy tomatoes are skewered together and drizzled with a fresh homemade pesto sauce, making for a light but satisfying meal that’s keto-friendly and packed with nutrients. This simple dish can be cooked over a campfire or on a grill, making it ideal for outdoor cooking.

Ingredients:

• 2 medium zucchinis, sliced into thick rounds
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• 2 tbsp nutritional yeast
• 1/4 cup olive oil (for pesto)

Instructions:

1. Preheat your grill or campfire grill grate.
2. Thread the zucchini slices and cherry tomatoes onto skewers, alternating between zucchini and tomatoes.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Grill the skewers over medium heat for 5-7 minutes, turning occasionally until the zucchini is tender and has grill marks.
5. While the skewers are grilling, prepare the pesto by blending the basil, pine nuts, garlic, nutritional yeast, and olive oil in a food processor or blender until smooth.
6. Once the skewers are cooked, remove them from the grill and drizzle the pesto sauce over them.
7. Serve immediately and enjoy the savory, grilled flavors!

These Zucchini and Tomato Skewers with Pesto are an easy and flavorful low-carb lunch that’s perfect for camping. The combination of grilled zucchini, juicy tomatoes, and fresh pesto creates a satisfying dish with bright, earthy flavors. The recipe is keto-friendly and can be made in just a few minutes, making it an ideal option for outdoor meals. It’s both light and filling, providing the perfect balance of healthy fats, veggies, and protein.

Vegan Keto Cabbage Stir-Fry with Tempeh

This Vegan Keto Cabbage Stir-Fry with Tempeh is a hearty and savory lunch that’s full of flavor and perfect for camping. The stir-fry uses cabbage as the base, which is low in carbs, and tempeh as the protein source. It’s flavored with soy sauce, garlic, ginger, and a hint of sesame oil, making it a quick and satisfying meal that’s both keto-friendly and vegan.

Ingredients:

• 1 small head of cabbage, shredded
• 1 block of tempeh, cubed
• 2 tbsp sesame oil
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds (for garnish)
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil in a large skillet or pan over medium heat.
2. Add the cubed tempeh to the pan and cook for 5-7 minutes until crispy and golden on all sides.
3. Add the garlic and ginger to the pan and sauté for another 1-2 minutes until fragrant.
4. Add the shredded cabbage to the pan and stir-fry for 5-7 minutes until the cabbage softens slightly but still has some crunch.
5. Pour in the soy sauce (or tamari) and rice vinegar, stirring to combine. Season with salt and pepper to taste.
6. Garnish with chopped green onions and sesame seeds before serving.
7. This Vegan Keto Cabbage Stir-Fry with Tempeh is a filling, savory, and low-carb lunch option for camping. The tempeh provides a hearty, protein-rich base, while the cabbage is light and satisfying. The combination of garlic, ginger, soy sauce, and sesame oil creates a delicious umami-packed flavor that elevates the dish. This stir-fry is quick to prepare, making it an excellent keto-friendly ini

Vegan Keto Cauliflower Fried Rice

This Vegan Keto Cauliflower Fried Rice is a perfect low-carb and keto-friendly alternative to traditional fried rice, making it an ideal meal for camping. The cauliflower rice is sautéed with vegetables and seasoned with tamari, garlic, and sesame oil for a savory, flavorful dish. Packed with veggies and protein-rich tofu or tempeh, it’s filling, easy to prepare, and great for outdoor cooking.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1/2 block tempeh or firm tofu, cubed
• 1/2 cup frozen peas and carrots
• 1/4 cup green onions, chopped
• 2 tbsp sesame oil
• 1 tbsp tamari or soy sauce
• 1 garlic clove, minced
• 1/4 tsp ginger powder
• Salt and pepper, to taste
• Optional: sesame seeds, cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the cubed tempeh or tofu and cook for 5-7 minutes, until crispy and golden brown.
3. Add the garlic and green onions, and sauté for 1-2 minutes until fragrant.
4. Stir in the cauliflower rice, peas, and carrots. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and the veggies are heated through.
5. Add the tamari, ginger powder, salt, and pepper, and mix well.
6. Garnish with sesame seeds and fresh cilantro, if desired.
7. Serve immediately and enjoy!

This Vegan Keto Cauliflower Fried Rice is a hearty and satisfying dish that’s perfect for a keto-friendly camping lunch. The cauliflower rice is a great substitute for regular rice, while the tempeh or tofu adds a protein boost. The savory flavors from sesame oil, garlic, and tamari bring the dish to life. Quick and easy to prepare over a camp stove or grill, this dish is a low-carb, nutritious meal that’s perfect for outdoor dining.

Vegan Keto Zucchini Noodles with Avocado Pesto

These Vegan Keto Zucchini Noodles with Avocado Pesto are a light yet filling lunch option for your camping trip. Zucchini noodles (zoodles) are a great low-carb alternative to traditional pasta, and the creamy avocado pesto provides a rich and flavorful sauce. This meal is quick to prepare, full of healthy fats, and can be enjoyed fresh or at room temperature, making it ideal for camping.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• 2 tbsp lemon juice
• 1/4 cup olive oil
• Salt and pepper, to taste
• Optional: cherry tomatoes, sliced olives, or vegan parmesan for topping

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
2. In a food processor, combine the avocado, basil, pine nuts, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto sauce until evenly coated.
4. Garnish with cherry tomatoes, olives, or vegan parmesan if desired.
5. Serve immediately or store in a container to enjoy later.

Vegan Keto Zucchini Noodles with Avocado Pesto is a fresh, creamy, and low-carb meal that’s perfect for camping. The zucchini noodles provide a light, crunchy base, while the avocado pesto offers a rich and satisfying flavor. This dish is quick to prepare, full of healthy fats, and easy to eat on the go. Whether enjoyed fresh or at room temperature, it’s a delicious and nutrient-dense option for a keto-friendly lunch while outdoors.

Vegan Keto Chia Pudding with Berries and Almond Butter

This Vegan Keto Chia Pudding with Berries and Almond Butter is a perfect make-ahead camping lunch or snack. Chia seeds are soaked overnight to create a thick, creamy pudding base, and the addition of almond butter gives it a rich, nutty flavor. Topped with fresh berries, this pudding is full of healthy fats, fiber, and antioxidants, making it an ideal low-carb, keto-friendly option for camping.

Ingredients:

• 3 tbsp chia seeds
• 1/2 cup unsweetened almond milk
• 1 tbsp almond butter
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• A handful of fresh berries (strawberries, blueberries, or raspberries)
• Optional: a few drops of liquid stevia or erythritol for sweetness

Instructions:

1. In a bowl or jar, combine the chia seeds, almond milk, almond butter, vanilla extract, cinnamon, and sweetener (if using).
2. Stir well to ensure the chia seeds are evenly distributed in the liquid.
3. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Once the pudding is set, top with fresh berries before serving.
5. Enjoy as a refreshing, keto-friendly lunch or snack!

This Vegan Keto Chia Pudding with Berries and Almond Butter is a perfect portable meal for camping. The chia pudding is creamy and satisfying, packed with healthy fats from the almond butter and fiber from the chia seeds. The fresh berries add a burst of flavor and antioxidants, while the pudding can be prepared ahead of time, making it a convenient and nutritious option for any camping trip. It’s an easy, low-carb, and keto-friendly way to enjoy a sweet and filling meal in nature.

Note: More recipes are coming soon