25+ Mouthwatering Saturday Vegan Camping Recipes to Fuel Your Adventures

Camping is the perfect way to unplug, enjoy nature, and spend time with friends and family.

Whether you’re a seasoned outdoor enthusiast or a first-time camper, one of the most enjoyable parts of the experience is sharing meals around the campfire.

But what if you could take your camping meals to the next level with vibrant, healthy, and delicious vegan recipes?

This collection of 25+ Saturday Vegan Camping Recipes is designed to keep you energized and satisfied throughout your weekend adventure, all while making meal prep easy and fun.

From savory breakfasts to hearty dinners, these plant-based recipes require minimal ingredients and are perfect for cooking over a campfire or on a portable stove.

Whether you’re craving smoky BBQ lentil sliders, light and refreshing veggie wraps, or comforting sweet potato chili, you’ll find the perfect dish to enjoy under the stars.

Vegan camping recipes not only offer a nutritious alternative but also introduce you to fresh flavors that elevate your outdoor cooking experience.

25+ Mouthwatering Saturday Vegan Camping Recipes to Fuel Your Adventures

With these 25+ Saturday Vegan Camping Recipes, your outdoor cooking will be easier, healthier, and more exciting than ever.

Camping is the perfect time to explore new recipes and experiment with fresh, plant-based meals that nourish both your body and soul.

These recipes allow you to enjoy flavorful meals while reconnecting with nature, creating memories around the campfire, and sharing delicious food with those you love.

So pack up your gear, gather your ingredients, and get ready for a weekend of incredible vegan meals that will make your camping experience unforgettable.

Grilled Vegetable and Tofu Skewers

A colorful and nutritious vegan recipe perfect for camping. These skewers are loaded with vibrant vegetables and marinated tofu, offering a smoky, charred flavor from the grill. Easy to prepare and customizable, they’re an ideal choice for outdoor adventures.

Ingredients:

• 1 block firm tofu, cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 1 cup button mushrooms
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a small bowl, mix olive oil, soy sauce, balsamic vinegar, smoked paprika, garlic powder, salt, and pepper to create a marinade.
2. Add the tofu cubes to the marinade and let sit for at least 20 minutes, or up to an hour for more flavor.
3. Thread the marinated tofu and chopped vegetables onto the soaked skewers, alternating to create a colorful arrangement.
4. Grill over medium heat, turning occasionally, until the vegetables are tender and lightly charred, about 10-12 minutes.
5. Serve immediately and enjoy warm.

Grilled vegetable and tofu skewers are a satisfying option for vegan campers, combining the ease of preparation with robust flavors. Their versatility allows for a variety of vegetables to be used, making them a favorite for any outdoor meal.

Campfire Vegan Chili

Warm, hearty, and packed with flavor, this campfire vegan chili is a crowd-pleaser. Filled with beans, vegetables, and spices, it’s a wholesome dish that’s simple to cook over an open flame.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large cast-iron pot over the campfire.
2. Add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
3. Stir in the zucchini and cook for another 2-3 minutes.
4. Add the diced tomatoes, black beans, kidney beans, vegetable broth, and tomato paste. Stir well.
5. Mix in chili powder, smoked paprika, cumin, salt, and pepper. Bring to a simmer.
6. Cover and let cook for 20-30 minutes, stirring occasionally, until flavors meld together.
7. Serve hot, optionally garnished with fresh cilantro or vegan sour cream.

This vegan chili is a one-pot wonder that provides warmth and nourishment during camping trips. It’s a comforting dish that’s easy to make and guarantees everyone will come back for seconds.

Peanut Butter and Banana Wraps

A quick, no-cook vegan recipe perfect for camping breakfasts or snacks. These wraps combine the creamy richness of peanut butter with the natural sweetness of bananas for a delightful and energizing treat.

Ingredients:

• 4 large whole wheat tortillas
• 1/2 cup natural peanut butter
• 2 ripe bananas, sliced
• 2 tbsp maple syrup (optional)
• 2 tbsp chia seeds or flaxseeds (optional)

Instructions:

1. Lay a tortilla flat on a clean surface.
2. Spread 2 tablespoons of peanut butter evenly over the tortilla.
3. Arrange banana slices in a single layer on top of the peanut butter.
4. Drizzle with maple syrup and sprinkle chia seeds or flaxseeds, if using.
5. Roll up the tortilla tightly, tucking in the edges to secure.
6. Cut into halves or enjoy as is.

Peanut butter and banana wraps are a simple yet delicious camping recipe that requires no special equipment or cooking. Their portability and balanced nutrition make them an excellent choice for fueling outdoor activities.

Vegan Campfire Stew

This hearty vegan campfire stew is a robust, warming dish perfect for chilly camping nights. With a medley of vegetables and lentils, it’s nutritious and filling. Packed with protein and fiber, this stew will keep you satisfied after a long day of outdoor activities.

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup dry green or brown lentils
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tsp thyme
• 2 tsp rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over the campfire. Add the onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.
2. Stir in the lentils, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaf.
3. Bring the stew to a boil, then reduce the heat and let it simmer, covered, for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot with crusty bread or over rice for a complete meal.

This vegan campfire stew is a nourishing and satisfying dish, perfect for camping. It’s easy to make in one pot and can be enjoyed as a meal that warms both the body and soul after a long day outdoors.

Vegan Avocado and Chickpea Salad Wraps

These fresh and flavorful wraps are quick to assemble and provide a healthy, energizing meal while camping. The creamy avocado pairs perfectly with the chickpeas, creating a balanced meal with a dose of plant-based protein.

Ingredients:

• 2 ripe avocados, mashed
• 1 can (15 oz) chickpeas, drained and mashed
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp cumin
• Salt and pepper to taste
• 4 large whole wheat tortillas
• 1 cucumber, sliced
• 1 tomato, chopped
• Fresh cilantro leaves (optional)

Instructions:

1. In a bowl, mash the avocado and chickpeas together.
2. Add lemon juice, tahini, cumin, salt, and pepper. Mix until well combined.
3. Lay the tortillas flat and spread an even layer of the avocado-chickpea mixture on each.
4. Top with cucumber slices, chopped tomato, and cilantro, if using.
5. Roll up the tortillas tightly, folding in the sides as you go.
6. Serve immediately or wrap in foil for easy transport.

Vegan avocado and chickpea salad wraps are a perfect combination of creamy, crunchy, and satisfying. They require no cooking, making them ideal for a quick and nutritious meal during your camping adventure.

Vegan Campfire Quesadillas

These vegan campfire quesadillas are a fun and easy meal that can be made over the fire. With a crispy tortilla and a flavorful filling of beans, veggies, and vegan cheese, they’re a crowd-pleasing option for camping.

Ingredients:

• 4 large flour tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup red bell pepper, chopped
• 1/2 cup onions, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup vegan shredded cheese
• 2 tbsp olive oil

Instructions:

1. In a skillet over the campfire, heat 1 tablespoon of olive oil. Add the onions and bell peppers and sauté until softened, about 5 minutes.
2. Stir in the black beans, corn, cumin, and chili powder, and cook for another 3 minutes until everything is heated through.
3. Remove the veggie mixture from the skillet and set aside.
4. Heat another tablespoon of olive oil in the skillet. Place a tortilla in the pan and spread a quarter of the veggie mixture and vegan cheese on top.
5. Place another tortilla on top and cook until golden and crispy on both sides, about 3-4 minutes per side.
6. Repeat with the remaining tortillas and filling. Slice into wedges and serve with salsa or guacamole.

These vegan campfire quesadillas are perfect for a quick meal that’s both flavorful and satisfying. They’re easy to make in just one pan and are customizable with your favorite fillings for a personalized camping treat.

Vegan Coconut Curry Rice

This vegan coconut curry rice is a deliciously aromatic dish that’s simple to prepare while camping. The creamy coconut milk, paired with aromatic curry spices, makes it a comforting meal that’s rich in flavor and satisfying.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a pot over the campfire. Add the onion and garlic and sauté until fragrant, about 5 minutes.
2. Stir in the rice, curry powder, and turmeric. Cook for 2-3 minutes, allowing the rice to lightly toast.
3. Add the coconut milk and vegetable broth. Bring to a simmer.
4. Cover and cook on low heat for 15-20 minutes, until the rice is tender and the liquid is absorbed.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This vegan coconut curry rice is a comforting and flavorful dish that makes a perfect side or a light main course while camping. The creamy coconut milk and fragrant spices transport your taste buds to a tropical destination while keeping you fueled for outdoor adventures.

Vegan Sweet Potato and Black Bean Chili

This vegan sweet potato and black bean chili is a flavorful, hearty dish that’s perfect for camping. Packed with fiber, protein, and a kick of spice, it’s a great way to stay energized during outdoor activities.

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over the campfire. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the sweet potatoes and cook for another 5 minutes.
3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring to a simmer and cook for 20-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Serve hot, optionally garnished with fresh cilantro or vegan sour cream.

This vegan sweet potato and black bean chili is rich in nutrients and provides a filling, flavorful meal for campers. The combination of spices and the sweetness of the potatoes makes it a comforting dish for chilly evenings.

Vegan Hummus and Veggie Wraps

These vegan hummus and veggie wraps are an easy, no-cook option perfect for quick meals while camping. Full of fresh vegetables, creamy hummus, and wrapped in a soft tortilla, they’re both nutritious and refreshing.

Ingredients:

• 4 large whole wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 1 cucumber, sliced
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 1 avocado, sliced
• Fresh spinach or lettuce leaves

Instructions:

1. Lay each tortilla flat on a clean surface.
2. Spread an even layer of hummus over each tortilla.
3. Arrange the cucumber, carrot, bell pepper, avocado, and spinach in the center of each tortilla.
4. Roll up the tortillas tightly, folding in the sides as you go to form a wrap.
5. Slice in half and serve immediately or wrap in foil for easy storage.

Vegan hummus and veggie wraps are a light yet satisfying meal that requires minimal prep. They’re ideal for a quick, nutrient-packed lunch or dinner while camping, offering a good balance of healthy fats, fiber, and protein.

Vegan BBQ Lentil Sliders

These BBQ lentil sliders are a fun and flavorful vegan camping recipe. They’re easy to make over the campfire and perfect for satisfying hunger after a long day of outdoor adventure.

Ingredients:

• 1 cup dry green or brown lentils
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup breadcrumbs
• 1/4 cup BBQ sauce
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 small slider buns
• Lettuce, tomato, and pickles for garnish

Instructions:

1. Cook lentils according to package instructions until tender, about 20-25 minutes. Drain and mash them with a fork or potato masher.
2. In a skillet, sauté the onion and garlic in a little olive oil until softened, about 5 minutes.
3. Add the sautéed onion and garlic to the mashed lentils, along with breadcrumbs, BBQ sauce, smoked paprika, cumin, salt, and pepper. Mix until well combined.
4. Form the mixture into 4 small patties.
5. Heat a skillet over the campfire or grill. Cook the patties for about 4-5 minutes on each side, until crispy and golden.
6. Serve the patties on slider buns with lettuce, tomato, and pickles.

These BBQ lentil sliders are a delicious and satisfying vegan option for campers who want a hearty meal. They’re packed with plant-based protein and have a smoky, savory flavor that mimics traditional BBQ sliders.

Vegan Banana Oatmeal Pancakes

These vegan banana oatmeal pancakes are perfect for a filling and energizing breakfast while camping. Made with oats, bananas, and a few simple ingredients, they’re fluffy, delicious, and easy to cook over a campfire.

Ingredients:

• 1 ripe banana, mashed
• 1 cup rolled oats
• 1/2 cup almond milk (or any plant-based milk)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• Pinch of salt
• Coconut oil or non-stick spray for cooking

Instructions:

1. In a blender, combine the mashed banana, oats, almond milk, baking powder, cinnamon, vanilla extract, and salt. Blend until smooth.
2. Heat a griddle or skillet over the campfire and lightly grease with coconut oil or non-stick spray.
3. Pour small portions of the pancake batter onto the hot griddle, forming pancakes of your desired size.
4. Cook for 2-3 minutes on each side, until golden brown.
5. Serve with fresh fruit, maple syrup, or nut butter for added flavor.

These vegan banana oatmeal pancakes are a great way to start the day while camping. They’re full of natural sweetness from the bananas and packed with fiber from the oats, making them a nutritious and satisfying breakfast option.

Vegan Grilled Veggie Skewers

These vegan grilled veggie skewers are a colorful and flavorful camping meal that’s perfect for a cookout over the campfire. They’re easy to assemble and can be customized with your favorite vegetables and marinades.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 8-10 cherry tomatoes
• 1 cup mushrooms, whole or halved
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, balsamic vinegar, lemon juice, oregano, salt, and pepper.
2. Thread the vegetables onto skewers, alternating the different types.
3. Brush the skewers with the marinade and let them sit for about 10-15 minutes to soak in the flavors.
4. Preheat the grill or campfire and cook the skewers for about 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Serve immediately with a side of rice or quinoa.

These vegan grilled veggie skewers are a great way to enjoy fresh vegetables over the campfire. The marinade enhances the natural flavors, and the grilling process gives them a smoky, savory finish that makes for a delicious and healthy camping meal.

Vegan Pita Pockets with Tofu and Veggies

These vegan pita pockets with tofu and veggies are easy to prepare and perfect for a light and satisfying meal while camping. The tofu is seasoned and sautéed to perfection, while the fresh veggies add crunch and flavor.

Ingredients:

• 1 block firm tofu, pressed and sliced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp turmeric
• Salt and pepper to taste
• 4 whole wheat pita pockets
• 1 cucumber, sliced
• 1 tomato, chopped
• 1/4 red onion, thinly sliced
• Fresh lettuce or spinach leaves
• Vegan yogurt or tahini for drizzling (optional)

Instructions:

1. In a skillet over the campfire, heat olive oil. Add the tofu slices and cook until golden brown on both sides, about 5-7 minutes per side.
2. Season the tofu with paprika, garlic powder, turmeric, salt, and pepper, and set aside.
3. Warm the pita pockets over the fire for about 1-2 minutes.
4. Slice the pita pockets open and stuff with sautéed tofu, cucumber, tomato, onion, and lettuce.
5. Drizzle with vegan yogurt or tahini for added creaminess, if desired.

These vegan pita pockets are an easy, satisfying meal that requires minimal cooking. The crispy tofu and fresh veggies create a balanced dish that’s both light and filling, making it a great option for a camping lunch or dinner.

Vegan Sweet Corn and Avocado Salad

This fresh and vibrant vegan sweet corn and avocado salad is the perfect side dish for your camping meals. It’s quick to prepare and full of nutrients, with a light dressing to bring the flavors together.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. If using fresh corn, cook it by boiling or grilling until tender. If using frozen corn, simply thaw it.
2. In a large bowl, combine the cooked corn, diced avocado, red onion, cherry tomatoes, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for later use.

This vegan sweet corn and avocado salad is a refreshing and light dish that pairs perfectly with grilled meals or can be enjoyed as a snack. The creaminess of the avocado complements the sweetness of the corn, creating a balance of flavors that’s perfect for summer camping.

Vegan Rice and Bean Burritos

Vegan rice and bean burritos are an easy, filling meal that can be made ahead of time or quickly prepared over the campfire. With a base of seasoned rice and black beans, they’re loaded with flavor and can be customized with your favorite toppings.

Ingredients:

• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 cup salsa
• 4 large flour tortillas
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup vegan sour cream or guacamole

Instructions:

1. In a skillet over the campfire, heat the black beans with cumin, chili powder, garlic powder, and smoked paprika until warmed through.
2. In a separate pan, warm the rice and mix it with the salsa for added flavor.
3. Lay out the tortillas and layer each one with a spoonful of seasoned rice, followed by the black beans, lettuce, tomatoes, and a dollop of vegan sour cream or guacamole.
4. Roll up the burritos tightly, folding in the sides to secure the filling.
5. Serve immediately or wrap in foil for easy transport.

These vegan rice and bean burritos are perfect for a quick camping meal. They’re easy to prepare, full of protein and fiber, and can be enjoyed hot off the fire or wrapped up for a convenient snack later.

Note: More recipes​ are coming soon!