This past week, Dan and I camped in Northern Minnesota. This was after quite a bit of convincing on my end as my husband thinks we’ve been camping for the last two years (hahaha!!) – which in a way we have been. Living out of a car. A lot of tent sites. Meals on the road or out of a vehicle. Hikes. Wildlife. All of the things. But I really, REALLY love camping and thankfully my husband’s love language is acts of service. 😉
Cooking while camping is my favorite part – it’s where I can use my creativity, limited resources, and love for food to create some awesome meals.
I wrote a popular post a little more than a year ago that will give you some more awesome freezer meal camping meal suggestions if you are using a stove, but the meal suggestions here are sans electricity and sans stove. The only thing we could use for cooking was a charcoal grill (which still leaves many options!).
Whether you plan on camping soon or you need easy on-the-go plant-based meal inspiration, I wanted to share what we ate over the last few days to show how easy plant-based eating can be – even if I didn’t take many pictures of the food (surprise, surprise to those of you who know me lol). Note: I usually love to have much more elaborate camping meals, but going straight camping after my sister’s wedding meant we had little time to prep or plan ahead. However, because of this, I think this is a great meal plan to consider if you aren’t into cooking while camping or just starting to transition to a plant-based diet. The grocery list and recipes are straightforward but still full of fiber, protein, and satisfaction. Hope you enjoy the suggestions and any off-the-grid adventure headed your way!
3 days of wholesome, plant-based foods for your off the grid adventure
One easy grocery list and straightforward foods anyone will love
Day 1
Breakfast:
Half a banana + Frosted Mini Wheats (or other high fiber, lower sugar cereal) + Unsweetened Soy Milk
Lunch:
Smashed Chickpeas + Just Mayo + sliced carrots + sliced radishes + grape halves stuffed in lettuce leave or place mixture and lettuce leaf in a tortilla + tortilla chips
**Tip: Make chickpea “chicken salad” ahead of time and bring in sealed container
Dinner:
Veggie Burgers + Corn on the Cob + Aluminum Foil Grilled Veggies + Canned Vegetarian Baked Beans
Grill corn in husk for about 30 minutes. Prep large chopped chunks of bell peppers and onion prior to camping and toss with olive oil, garlic, salt and pepper (you will use this for many recipes). For tonight’s dinner, pour about 1/3 of veggies in a large sheet of aluminum foil and fold in corners before rolling down top to create a pocket. Place on grill after corn has cooked for about 10 minutes. Peel off paper from an 8oz can of vegetarian Bush’s Baked Beans and place can on grill until heated. Warm veggie burgers a few minutes on each side.
Day 2
Breakfast:
Half a banana + Frosted Mini Wheats + Unsweetened Soy Milk or Hearty Energy Bar
Lunch:
Whole Wheat Tortilla + Peanut Butter + Apple + Carrots + Tortilla Chips or leftover Chickpea Chicken Salad
Dinner:
Grilled Sweet Potato and Pepper Fajita Tacos + Vegetarian Refried Beans + Corn on the Cob
Grill corn in husk for about 30 minutes, turning evenly throughout cooking process. Slice sweet potato in 1/2 inch coins and coat with olive oil and taco seasoning (best if done ahead of time) and place directly on grill for about 20 minutes, flipping halfway through. Place 1/3 of large pepper and onion chunks directly on grill or in aluminum foil as previous day. Optional to sprinkle with taco seasoning. Peel paper off vegetarian refried beans, open top of can and place on grill at least 15 minutes to warm. Once sweet potatoes done, cut slices into strips and place in tortilla with refried beans, cooked veggies, and salsa. Serve with grilled corn on the cob.
Day 3
Breakfast:
Half a banana + Frosted Mini Wheats + Unsweetened Soy Milk or Hearty Energy Bar
Lunch:
Whole Wheat Tortilla + Peanut Butter + Apple + Carrots + Tortilla Chips or leftover Chickpea Chicken Salad
Dinner:
Foil Wrapped Sweet Potato + Chili + Vegetable Kabobs
Wrap cleaned sweet potatoes in aluminum foil and place directly on grill for at least 45 minutes (depending on the size of your potatoes). Meanwhile, place last 1/3 of large pepper and onion chunks in aluminum foil or on kebob sticks. Cook once potatoes are halfway done. Peel outside paper off can of Amy’s Organic Vegetarian Chili, open, and heat thoroughly on grill.
Grocery List: (for 2 people)
- 2 Frozen Veggie Burgers of Choice
- 4 stalks of corn with husk intact
- 4 bell peppers
- 1 onion
- 3 sweet potatoes
- 3 bananas
- 6 apples
- baby carrots
- 6 large lettuce leaves (Romaine, Bibb, Iceberg)
- 1 8oz can of Bush’s Vegetarian Baked Beans
- 1 16oz can of Amy’s Organic Vegetarian Chili
- 1 160z can of vegetarian refried beans
- 1 160oz can of chickpeas (check for other chickpea chicken salad ingredients considered staples – like Just Mayo – and make the chickpea chicken salad prior to leaving your house)
- At least 8 whole wheat tortillas (I like 8″ size)
- Tortilla chips
- small jar of salsa
- Peanut Butter (we like Santa Cruz Organics or Teddie’s)
- Frosted Mini-Wheats (or other high fiber, lower sugar cereal)
- 1 – 2 quarts of unsweetened soy milk (depending on how much milk you put in cereal) – aim for shelf stable and Vitamin D, Vitamin B 12 fortified
