50+ Easy Holiday Dairy-Free Camping Recipes for Your Next Camping Trip

The holidays are a time for celebration, warmth, and gathering with loved ones, but that doesn’t mean you have to stay indoors to enjoy the season’s delights.

Whether you’re camping in the woods, by the beach, or in a cozy mountain cabin, the right holiday recipes can elevate your outdoor experience.

For those with dairy sensitivities or those following a dairy-free lifestyle, it’s essential to have a collection of delicious recipes that capture the flavors of the season without compromising on taste.

In this blog, we’ve rounded up 50+ holiday dairy-free camping recipes that are perfect for your outdoor adventures.

From hearty mains to sweet desserts, these recipes are designed to be easy to prepare over the campfire or on a portable stove.

Each dish celebrates the rich, comforting flavors of the holidays, with ingredients that are both satisfying and safe for those avoiding dairy.

So pack your camping gear, gather around the fire, and enjoy a festive feast that everyone can enjoy, no matter where your holiday adventures take you!

50+ Easy Holiday Dairy-Free Camping Recipes for Your Next Camping Trip

Your holiday camping experience can be just as festive and flavorful as any indoor celebration with the right dairy-free recipes.

From savory mains like dairy-free stuffed acorn squash and roasted garlic mashed potatoes to sweet treats like dairy-free pumpkin pie and cranberry sauce, these 50+ recipes will ensure your holiday meal is nothing short of memorable.

Each recipe is designed with simplicity in mind, so you can easily whip up delicious meals while enjoying the great outdoors.

So, whether you’re camping with family, friends, or enjoying a solo getaway, these dairy-free holiday recipes will help make your holiday season both stress-free and delicious.

Dairy-Free Holiday Pumpkin Soup

This creamy and comforting dairy-free pumpkin soup brings warmth to chilly camping evenings. Perfect for a holiday camping trip, this soup is easy to prepare over a campfire or on a portable stove. The rich flavor of roasted pumpkin combined with warming spices like cinnamon, nutmeg, and ginger creates a festive, seasonal dish that everyone will enjoy.

Ingredients:

• 1 medium pumpkin (peeled, seeded, and chopped)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• Salt and pepper to taste
• 1 can (14 oz) coconut milk
• Fresh parsley for garnish (optional)

Instructions:

1. Start by heating olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant, about 3-4 minutes.
2. Add the chopped pumpkin to the pot and stir in cinnamon, nutmeg, ginger, salt, and pepper. Cook for 5 minutes to let the spices infuse.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until the pumpkin is tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
5. Stir in the coconut milk and heat through. Adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley if desired.

This dairy-free pumpkin soup is a heartwarming dish that captures the essence of the holiday season while being perfectly suitable for those with dietary restrictions. It’s an excellent choice for campfire cooking, and it pairs wonderfully with crusty dairy-free bread or crackers. Its versatility and rich flavor make it an ideal comfort food for your holiday camping adventures.

Dairy-Free Holiday Sweet Potato Casserole

A classic holiday side dish, this dairy-free sweet potato casserole is the perfect addition to your camping spread. Sweet potatoes are combined with a delightful blend of brown sugar, maple syrup, and cinnamon, then topped with a crunchy pecan and oat topping for a dessert-like side dish that everyone will rave about. It’s simple to prepare, making it a great choice for camping, and can be cooked over the campfire or in a portable camping oven.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup maple syrup
• 1/4 cup coconut milk
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup pecans, chopped
• 1/2 cup rolled oats
• 2 tablespoons coconut oil, melted
• 1/4 cup brown sugar

Instructions:

1. Begin by boiling the sweet potato cubes in a large pot of water for 10-15 minutes, or until they are tender. Drain and mash the sweet potatoes in a large mixing bowl.
2. Add maple syrup, coconut milk, cinnamon, vanilla extract, and salt to the mashed sweet potatoes. Stir until smooth and well combined.
3. Transfer the mashed sweet potato mixture into a greased baking dish or cast iron skillet.
4. In a separate bowl, mix chopped pecans, oats, coconut oil, and brown sugar. Sprinkle this topping evenly over the mashed sweet potatoes.
5. If using a campfire or portable stove, cover the baking dish with foil and cook over medium heat for about 30 minutes or until the top is golden and crispy. If using a camping oven, bake at 350°F for 25-30 minutes.
6. Let cool slightly before serving.

This dairy-free holiday sweet potato casserole is a showstopper that combines the natural sweetness of the potatoes with the crunchy, rich topping. It’s easy to make and transport, making it an ideal dish for any camping trip. Not only is it a crowd-pleaser, but it also adds a festive touch to your outdoor holiday meals without any dairy, ensuring everyone can enjoy the flavors of the season.

Dairy-Free Holiday Cranberry Sauce

This fresh and tangy cranberry sauce is the perfect accompaniment to your holiday camping meals. Made with just a few simple ingredients, it’s naturally sweetened with orange juice and maple syrup, making it both delicious and healthy. The vibrant color and zesty flavors will brighten up your camping table, and it pairs perfectly with roasted vegetables, grilled meats, or vegan holiday feasts.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• Zest of 1 orange
• 1/2 cup water

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, maple syrup, cinnamon, ginger, orange zest, and water.
2. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally. The cranberries will begin to pop and break down.
3. Continue simmering until the sauce thickens to your desired consistency.
4. Let the cranberry sauce cool to room temperature, and it will continue to thicken as it sits.
5. Serve chilled or at room temperature.

This dairy-free cranberry sauce is an easy, flavorful addition to any holiday camping meal. It brings a refreshing tartness and brightness to balance out heavier dishes, making it a must-have for your outdoor celebrations. It can be made ahead of time and stored, so it’s an excellent make-ahead dish for your camping adventure. This simple yet elegant recipe guarantees that your holiday meals are full of festive flavor and completely dairy-free.

Dairy-Free Holiday Stuffed Bell Peppers

These hearty and flavorful dairy-free stuffed bell peppers are a festive and filling dish perfect for holiday camping. Packed with quinoa, vegetables, and a blend of savory spices, they are both nutritious and satisfying. Topped with a dairy-free cheese alternative or simply served as they are, these stuffed peppers can be made over the campfire or on a portable grill, making them a perfect meal for an outdoor holiday feast.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• Dairy-free cheese (optional)

Instructions:

1. Preheat your grill or campfire to medium heat. If using a campfire, make sure to set up a campfire grill grate.
2. Heat olive oil in a pan over the grill or stove, then sauté the onions and garlic for 2-3 minutes until soft.
3. Add the cooked quinoa, black beans, corn, chili powder, cumin, paprika, salt, and pepper to the pan, stirring well to combine. Cook for another 5 minutes, allowing the flavors to meld together.
4. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack them.
5. If using dairy-free cheese, sprinkle it on top of the stuffed peppers.
6. Place the stuffed peppers on the grill or campfire grill grate, cover with foil, and cook for 25-30 minutes, or until the peppers are tender and the cheese (if using) has melted.
7. Garnish with fresh cilantro and serve warm.

These dairy-free stuffed bell peppers are a wonderful addition to your holiday camping menu. Not only are they visually appealing with their vibrant colors, but they are also packed with nutritious ingredients that will keep everyone feeling full and satisfied. Whether served as a main dish or a side, these stuffed peppers are a festive, easy-to-make meal that everyone can enjoy without any dairy.

Dairy-Free Holiday Gingerbread Cookies

These soft and flavorful dairy-free gingerbread cookies are a must-have treat for your holiday camping adventure. Made with molasses, cinnamon, and ginger, they bring all the classic flavors of the season without any dairy. The dough can be prepped ahead of time, and the cookies can be baked over the campfire or in a camping oven, making them a fun and festive snack while enjoying the outdoors.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup molasses
• 1/4 cup maple syrup
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup coconut sugar (for rolling)
• Optional: Dairy-free icing for decoration

Instructions:

1. In a large bowl, mix together the melted coconut oil, molasses, and maple syrup until smooth.
2. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring to form a dough. Once combined, wrap the dough in plastic wrap and chill for at least 1 hour (or overnight).
4. Preheat your campfire oven or portable camping oven to 350°F (175°C).
5. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to shape the dough into festive gingerbread men, trees, or stars.
6. Place the cookies on a baking sheet and bake for 8-10 minutes, or until the edges are slightly firm and golden.
7. Allow the cookies to cool before decorating with dairy-free icing, if desired.

These dairy-free gingerbread cookies are the perfect treat to bring the holiday spirit to your camping trip. The warm spices and sweet molasses combine to create a deliciously comforting flavor that everyone will love. These cookies can be made in advance and stored, and decorating them together adds an extra layer of fun to your holiday camping experience. They’re sure to be a hit with both kids and adults alike.

Dairy-Free Holiday Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts with balsamic glaze offer a sophisticated and flavorful side dish for your holiday camping feast. The slightly bitter Brussels sprouts are roasted to perfection, then tossed in a rich, tangy balsamic glaze, making them the ideal complement to any holiday meal. This dish is easy to prepare over the campfire or in a camping oven, and it adds a fresh, seasonal touch to your outdoor table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your campfire oven or portable camping oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet and roast in the oven for 20-25 minutes, or until golden brown and crispy on the edges.
4. While the Brussels sprouts are roasting, prepare the balsamic glaze by combining the balsamic vinegar, maple syrup, Dijon mustard, and garlic powder in a small saucepan. Bring to a simmer and cook for 5-7 minutes, or until the glaze thickens.
5. Once the Brussels sprouts are done roasting, toss them in the balsamic glaze, ensuring they are evenly coated.
6. Serve warm, and enjoy the sweet and savory flavors.

This dairy-free roasted Brussels sprouts with balsamic glaze recipe is a flavorful and easy-to-make side dish that adds a gourmet touch to your holiday camping meals. The crispy, caramelized Brussels sprouts combined with the tangy-sweet glaze make for an unforgettable flavor combination. This dish is a great way to incorporate healthy, seasonal vegetables into your holiday camping feast while keeping things dairy-free and delicious.

Dairy-Free Holiday Apple Crisp

This dairy-free apple crisp is a comforting, warm dessert that brings the flavors of fall to your holiday camping experience. With tender, cinnamon-spiced apples topped with a crispy, oat-filled crumble, this dish is perfect for sharing around the campfire. The best part? It’s easy to make and can be prepared in a single pot or a cast iron skillet, making it a hassle-free dessert for any outdoor holiday gathering.

Ingredients:

• 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/2 cup maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat your campfire oven or portable camping oven to 350°F (175°C). If using a cast iron skillet, you can cook the crisp directly over the campfire.
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, and salt. Pour the apple mixture into a greased baking dish or cast iron skillet.
3. In a separate bowl, combine the oats, almond flour, coconut oil, coconut sugar, and chopped pecans (if using). Stir until everything is evenly combined and crumbly.
4. Sprinkle the oat mixture over the apples, pressing down slightly to form an even layer.
5. Bake in the oven for 30-35 minutes, or until the apples are tender and the topping is golden brown.
6. Serve warm, and enjoy with dairy-free ice cream or whipped coconut cream for an extra treat.

This dairy-free apple crisp is a perfect ending to a holiday meal enjoyed under the stars. It combines the warmth of spiced apples with a crunchy, nutty topping, making it an irresistible dessert for all ages. The simplicity of the recipe, along with its delicious flavors, makes it a wonderful addition to any camping menu, ensuring that your outdoor holiday celebrations are just as sweet and cozy as they are at home.

Dairy-Free Holiday Grilled Veggie Skewers

These dairy-free holiday grilled veggie skewers are a vibrant and flavorful way to enjoy a healthy side dish during your holiday camping trip. Packed with colorful vegetables like bell peppers, zucchini, cherry tomatoes, and mushrooms, these skewers are marinated in a zesty olive oil and herb dressing before being grilled to perfection. They’re easy to prepare and cook quickly over the campfire or grill, making them a great option for busy holiday meals outdoors.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 cup cherry tomatoes
• 1 cup button mushrooms, halved
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, thyme, salt, and pepper.
2. Add all the prepared vegetables to the bowl and toss to coat them in the marinade. Let them sit for at least 15-20 minutes to absorb the flavors.
3. Preheat your grill or campfire grill grate to medium heat. If using skewers, thread the vegetables onto them, alternating the colors for a colorful presentation.
4. Grill the skewers for 10-15 minutes, turning occasionally, until the vegetables are tender and lightly charred.
5. Remove the skewers from the grill and garnish with fresh parsley if desired. Serve warm.

These dairy-free holiday grilled veggie skewers are a fantastic way to enjoy fresh, seasonal vegetables in a fun and festive way. The marinated veggies become tender and flavorful as they grill, making them a perfect accompaniment to any outdoor holiday meal. Plus, they’re customizable—feel free to use any vegetables you prefer. This dish is not only healthy and dairy-free but also easy to prepare and perfect for a holiday camping feast.

Dairy-Free Holiday Spiced Hot Chocolate

Nothing says “holiday camping” quite like a steaming mug of rich, creamy hot chocolate, and this dairy-free version is just as indulgent as the classic. Made with coconut milk and flavored with cinnamon, vanilla, and a hint of nutmeg, this spiced hot chocolate is perfect for warming up after a chilly day outdoors. It’s the ideal drink to enjoy by the campfire, creating cozy holiday memories with loved ones.

Ingredients:

• 2 cups coconut milk (or almond milk)
• 1/4 cup dairy-free chocolate chips
• 1 tablespoon cocoa powder
• 1 tablespoon maple syrup (or to taste)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• Pinch of nutmeg
• Dairy-free whipped cream (optional)

Instructions:

1. In a small saucepan, combine the coconut milk, cocoa powder, and dairy-free chocolate chips. Heat over medium heat, stirring constantly until the chocolate has melted and the mixture is smooth.
2. Stir in the maple syrup, cinnamon, vanilla extract, and nutmeg. Heat for another 2-3 minutes, allowing the spices to blend into the hot chocolate.
3. Once the hot chocolate is warmed through, pour it into mugs and top with dairy-free whipped cream if desired.
4. Serve hot and enjoy the warmth of the season by the campfire.

This dairy-free spiced hot chocolate is the perfect holiday drink for your camping trip, offering a rich, indulgent treat without any dairy. The warm spices add a festive touch, while the creamy coconut milk creates a smooth, velvety texture that’s sure to satisfy. This comforting drink is ideal for sipping while gathered around the fire, bringing an extra layer of holiday cheer to your outdoor adventure.

Dairy-Free Holiday Cranberry Sauce with Orange Zest

This dairy-free cranberry sauce with orange zest is a bright and flavorful addition to your holiday camping menu. The tangy cranberries are sweetened with maple syrup and brightened with fresh orange zest, creating a perfect balance of tart and sweet. This dish is quick and easy to prepare, and it can be made over the campfire in a single pot, offering a fresh and festive accompaniment to any holiday meal.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1/2 cup maple syrup
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cranberries, maple syrup, orange juice, orange zest, cinnamon, and salt.
2. Bring the mixture to a simmer over medium heat. Stir occasionally and cook for 10-15 minutes, or until the cranberries begin to pop and the sauce thickens.
3. Remove from heat and let it cool for a few minutes. The sauce will continue to thicken as it cools.
4. Serve warm or chilled, depending on your preference.

This dairy-free cranberry sauce with orange zest is a must-have for your holiday camping meal. The combination of tart cranberries and sweet maple syrup, complemented by the citrusy zing of orange zest, makes it a delightful side dish. It’s simple to prepare, and its vibrant flavor is sure to be a crowd-pleaser, offering a festive touch to any outdoor holiday feast.

Dairy-Free Sweet Potato and Chickpea Stew

This hearty, warming dairy-free sweet potato and chickpea stew is a perfect one-pot meal for your holiday camping adventures. The combination of sweet potatoes, chickpeas, and spinach creates a rich, savory base, while the addition of spices like cumin, turmeric, and coriander adds warmth and depth of flavor. This dish is easy to make over a campfire and is perfect for keeping you cozy during chilly evenings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot over the campfire or on a portable stove, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the diced sweet potatoes, cumin, turmeric, coriander, and cinnamon to the pot. Stir well to coat the vegetables in the spices.
3. Pour in the vegetable broth and bring the stew to a simmer. Cook for 15-20 minutes, or until the sweet potatoes are tender.
4. Stir in the chickpeas and spinach, and cook for an additional 5 minutes, or until the spinach is wilted and the stew is heated through.
5. Season with salt and pepper to taste, and garnish with fresh cilantro if desired.

This dairy-free sweet potato and chickpea stew is the perfect hearty meal for a cold holiday camping evening. The warm spices and tender vegetables create a satisfying and nutritious dish that’s both comforting and filling. It’s easy to make, budget-friendly, and packed with protein and fiber, making it a great option for a hearty, wholesome outdoor meal.

Dairy-Free Holiday Pumpkin Pie

This dairy-free holiday pumpkin pie is a classic dessert that’s both creamy and flavorful, without any dairy. The smooth pumpkin filling is spiced with cinnamon, nutmeg, and ginger, creating the perfect balance of warm, comforting flavors. This pie can be baked over the campfire or in a portable oven, making it a great choice for your holiday camping festivities.

Ingredients:

• 1 can (15 oz) pure pumpkin puree
• 1/2 cup coconut milk
• 1/2 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 pre-made dairy-free pie crust

Instructions:

1. Preheat your campfire oven or portable camping oven to 350°F (175°C).
2. In a medium bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, nutmeg, ginger, and salt until smooth and fully combined.
3. Pour the pumpkin filling into the dairy-free pie crust, smoothing the top with a spatula.
4. Bake for 45-50 minutes, or until the filling is set and slightly firm to the touch.
5. Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

This dairy-free pumpkin pie is the perfect dessert for your holiday camping celebrations. With its smooth and flavorful filling, it captures the essence of the season while being completely dairy-free. It’s simple to make, packs all the familiar autumn spices, and can be easily transported for an outdoor feast. Whether enjoyed after a hearty meal or as a sweet treat by the campfire, this pie is sure to be a hit with everyone at your holiday gathering.

Dairy-Free Holiday Stuffed Acorn Squash

This dairy-free stuffed acorn squash is a hearty and festive dish, perfect for a holiday camping meal. The sweet, tender squash is stuffed with a flavorful mixture of quinoa, cranberries, walnuts, and herbs, creating a balance of savory and sweet flavors. This dish is easy to prepare over the campfire and serves as a delightful main course or a side dish that everyone will love.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup chopped fresh parsley
• 1 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your campfire oven or portable camping oven to 375°F (190°C). If using a grill, prepare it for indirect cooking.
2. Place the acorn squash halves, cut-side down, on a baking sheet or directly on the grill, and roast for 30-40 minutes, or until the flesh is tender.
3. While the squash is roasting, cook the quinoa in vegetable broth according to package instructions, about 15 minutes.
4. Once the quinoa is cooked, fluff it with a fork and stir in the dried cranberries, walnuts, parsley, cinnamon, olive oil, and salt and pepper to taste.
5. Once the squash is done, remove it from the oven and flip the halves so the cut side is facing up.
6. Stuff each squash half with the quinoa mixture, pressing gently to pack it in.
7. Return the stuffed squash to the oven for another 10-15 minutes to warm the filling through.
8. Serve warm, garnished with additional fresh parsley if desired.

This dairy-free stuffed acorn squash is a flavorful and nutritious holiday dish, combining the sweetness of the squash with the savory quinoa filling. The cranberries add a festive touch, while the walnuts bring a satisfying crunch. Whether served as a main dish or a side, this recipe will impress your guests and bring the warmth of the season to your holiday camping adventure.

Dairy-Free Roasted Garlic Mashed Potatoes

These dairy-free roasted garlic mashed potatoes are a creamy, savory side dish that pairs perfectly with any holiday meal, especially when you’re camping. Roasting the garlic before mashing it with the potatoes brings out a rich, caramelized flavor that’s both comforting and indulgent. This recipe is simple to make over the campfire and can be easily adjusted to suit your tastes.

Ingredients:

• 6 medium potatoes (Yukon gold or russet)
• 1 head of garlic, cloves separated and peeled
• 1/4 cup olive oil
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your campfire oven or portable camping oven to 400°F (200°C).
2. Slice the top off the head of garlic, drizzle with a bit of olive oil, and wrap it in aluminum foil. Place it on the grill or in the oven for about 20 minutes, or until the garlic is soft and golden.
3. While the garlic is roasting, peel and chop the potatoes into even-sized pieces. Boil the potatoes in a large pot of water until tender, about 15-20 minutes.
4. Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves out of their skins and into the potatoes.
5. Add the olive oil and coconut milk to the potatoes, and mash until smooth and creamy. Add salt and pepper to taste.
6. Garnish with fresh parsley if desired and serve warm.

These dairy-free roasted garlic mashed potatoes are a creamy, savory dish that elevates any holiday camping meal. The roasted garlic adds a deliciously sweet depth of flavor, making this a satisfying side dish. Easy to prepare over the campfire or on a portable stove, this recipe is both comforting and versatile, perfect for pairing with any main course in your outdoor feast.

Dairy-Free Holiday Roasted Root Vegetables

These dairy-free roasted root vegetables are a hearty, nutritious side dish that complements any holiday camping meal. The mix of sweet potatoes, carrots, parsnips, and beets is tossed with olive oil and your choice of herbs before being roasted to perfection. This recipe is not only simple to prepare but also full of flavor, offering a vibrant and healthy addition to your outdoor holiday spread.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 small beets, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your campfire oven or portable camping oven to 400°F (200°C). If using a grill, prepare it for indirect cooking.
2. In a large bowl, toss the diced sweet potatoes, carrots, parsnips, and beets with olive oil, dried thyme, rosemary, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet or grilling tray. Roast for 30-40 minutes, or until the vegetables are tender and lightly caramelized, stirring occasionally to ensure even cooking.
4. Remove from the oven and serve warm.

These dairy-free roasted root vegetables are an easy and delicious way to add color and flavor to your holiday camping meals. The earthy sweetness of the root vegetables pairs perfectly with the savory herbs, making this dish a fantastic complement to your main courses. With minimal effort and maximum flavor, it’s a great way to bring festive cheer to your outdoor celebrations.

Note: More recipes are coming soon!