Feeling the call of the wild but worried about what to eat? Forget complicated camp cooking! We’ve gathered 18 easy vegetarian recipes perfect for your next outdoor adventure. From hearty one-pot dinners to quick, no-fuss breakfasts, these delicious ideas will fuel your fun without weighing down your pack. Get ready to make mealtime the easiest part of your trip—let’s dive into these tasty camping solutions!
Campfire Veggie Foil Packets
Elevate your outdoor cooking game with these flavor-packed veggie packets. Everything cooks together in foil for minimal cleanup and maximum taste. Experience smoky, tender vegetables that’ll make you forget you’re eating healthy.
Ingredients
- 4 medium potatoes, sliced 1/4-inch thick
- 2 cups broccoli florets
- 1 large bell pepper, sliced
- 1 medium zucchini, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your grill to medium-high heat (400°F) or prepare campfire coals until they glow orange with gray ash.
- Cut four 12×18-inch sheets of heavy-duty aluminum foil.
- Divide the sliced potatoes evenly among the four foil sheets, arranging them in a single layer in the center of each sheet.
- Layer the broccoli florets, bell pepper slices, zucchini slices, and red onion slices over the potatoes in each packet.
- Drizzle 1/2 tablespoon of olive oil over the vegetables in each packet.
- Sprinkle each packet with 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/8 teaspoon salt, and a pinch of black pepper.
- Bring the long sides of the foil together and fold them down three times to create a tight seal.
- Fold the short ends up and inward to completely enclose the vegetables, leaving some air space inside for steam to circulate.
- Place the foil packets directly on the grill grates or campfire coals.
- Cook for 20-25 minutes, flipping the packets halfway through cooking time.
- Carefully open one packet to check if potatoes are fork-tender before serving.
- Transfer packets to serving plates using tongs.
- Sprinkle each serving with 1/2 tablespoon of fresh chopped parsley.
Unwrap these packets to reveal perfectly steamed vegetables with slightly charred edges from the grill. The potatoes become meltingly tender while the broccoli maintains a satisfying crunch. Upgrade your meal by serving them over quinoa or stuffing the mixture into warm tortillas for veggie tacos.
One-Pot Vegetarian Chili
Get ready to transform your weeknight dinner game with this flavor-packed vegetarian chili. Grab your Dutch oven and let’s build layers of smoky, spicy goodness that’ll have everyone asking for seconds. This one-pot wonder comes together in under an hour with minimal cleanup required.
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 2 (15-ounce) cans kidney beans, drained and rinsed
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (28-ounce) can crushed tomatoes
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 large diced yellow onion and cook for 5 minutes, stirring occasionally until translucent.
3. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle in 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper, then toast the spices for 30 seconds to deepen their flavor.
5. Stir in 1 tablespoon tomato paste and cook for 1 minute until it darkens slightly.
6. Add 2 cans drained kidney beans, 1 can drained black beans, 1 can crushed tomatoes, and 1 cup vegetable broth.
7. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then stir everything together thoroughly.
8. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
9. Stir in 1/4 cup chopped fresh cilantro during the last 2 minutes of cooking.
10. Remove from heat and let rest for 5 minutes before serving.
Hearty and satisfying, this chili develops a rich, thick texture that clings perfectly to tortilla chips or rice. The smoky paprika and cayenne create a warm heat that builds gradually with each spoonful. Try serving it over baked potatoes or loading it into tortillas for next-day chili tacos—the flavors only improve overnight.
Grilled Portobello Mushroom Burgers
Sizzle up your meatless Monday with these juicy grilled portobello burgers that deliver serious umami punch. Swap beef for meaty mushrooms that soak up marinade like flavor sponges. Fire up the grill for smoky, satisfying bites in under 30 minutes.
Ingredients
– 4 large portobello mushroom caps
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– 2 tbsp soy sauce
– 2 tsp minced garlic
– 1/2 tsp black pepper
– 4 burger buns
– 4 slices provolone cheese
– 1 cup arugula
– 1/2 cup sliced red onion
– 1/4 cup mayonnaise
Instructions
1. Whisk together balsamic vinegar, olive oil, soy sauce, minced garlic, and black pepper in a shallow dish.
2. Place portobello caps gill-side up in the marinade, spooning liquid over tops.
3. Marinate mushrooms at room temperature for 15 minutes—flip halfway through for even absorption.
4. Preheat grill to medium-high heat (400°F) while mushrooms marinate.
5. Grill mushrooms gill-side down for 5 minutes until grill marks appear.
6. Flip mushrooms and grill another 4 minutes until tender but still firm.
7. Place provolone cheese slices on mushroom caps during the last minute of grilling to melt.
8. Toast burger buns on the grill for 1-2 minutes until lightly golden.
9. Spread 1 tablespoon mayonnaise on each toasted bun bottom.
10. Layer arugula and sliced red onion on each bun bottom.
11. Place grilled portobello caps with melted cheese on top of vegetables.
12. Cover with bun tops and press gently to secure layers.
Nothing beats the meaty texture of properly grilled portobellos paired with peppery arugula and creamy provolone. Serve these burgers with sweet potato fries for contrasting crunch, or slice them into sliders for party-friendly portions that even carnivores will crave.
Camping Quesadillas with Black Beans and Cheese
Let’s transform your campfire into a flavor fiesta with these epic camping quesadillas. Load up tortillas with black beans and melty cheese for the ultimate outdoor meal that cooks in minutes over any heat source. No fancy gear required—just pure, cheesy satisfaction coming your way.
Ingredients
– 4 large flour tortillas
– 1 (15 oz) can black beans, drained and rinsed
– 2 cups shredded Monterey Jack cheese
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/4 tsp cumin
Instructions
1. Place a large cast iron skillet or griddle over medium campfire heat (approximately 350°F).
2. Drizzle 1/2 tablespoon olive oil into the hot skillet, spreading it evenly with a paper towel.
3. Lay one flour tortilla flat in the skillet.
4. Sprinkle 1/2 cup shredded Monterey Jack cheese evenly over half of the tortilla.
5. Spoon 1/2 cup black beans in a single layer over the cheese.
6. Combine chili powder, garlic powder, and cumin in a small bowl, then sprinkle 1/4 teaspoon of the spice mixture over the beans.
7. Fold the empty tortilla half over the filling, pressing gently with a spatula.
8. Cook for 2-3 minutes until the bottom tortilla develops golden brown spots and becomes crisp.
9. Flip the quesadilla carefully using a wide spatula.
10. Cook for another 2-3 minutes until the second side is golden brown and the cheese is completely melted.
11. Transfer the cooked quesadilla to a cutting board and repeat steps 3-10 with remaining ingredients.
12. Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter.
That crispy tortilla exterior gives way to a molten cheese center studded with hearty black beans. The spice blend adds just enough warmth without overwhelming the creamy cheese. Serve them straight from the skillet with cold salsa or slice them into wedges for easy sharing around the campfire.
Vegetarian Skillet Nachos
Nailing that perfect game-day snack just got easier. Vegetarian skillet nachos deliver crispy, cheesy goodness in under 30 minutes—no meat required. Grab your cast iron and let’s build these epic layers.
Ingredients
– 1 bag (12 oz) tortilla chips
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels, frozen
– 1 red bell pepper, diced
– 1 jalapeño, thinly sliced
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a 10-inch cast iron skillet over medium heat for 2 minutes.
3. Add diced red bell pepper and cook for 4 minutes until slightly softened.
4. Stir in black beans, corn, chili powder, cumin, and salt. Cook for 3 minutes until warmed through.
5. Remove the skillet from heat and transfer the bean mixture to a bowl.
6. Arrange half the tortilla chips in a single layer in the skillet.
7. Sprinkle half the bean mixture evenly over the chips.
8. Top with half the Monterey Jack and cheddar cheeses.
9. Repeat layers with remaining chips, bean mixture, and cheeses.
10. Scatter jalapeño slices over the top layer.
11. Bake for 12-15 minutes until cheese is fully melted and edges are golden.
12. Remove from oven and let rest for 2 minutes to set.
13. Dollop sour cream over the nachos.
14. Garnish with chopped cilantro and serve with lime wedges.
Vibrant, crunchy, and packed with zesty flavor, these nachos feature gooey cheese pulls and a hint of spice from fresh jalapeños. Serve them straight from the skillet for a rustic presentation, or pair with chilled margaritas to balance the heat. The lime squeeze at the end brightens every bite.
Dutch Oven Vegetarian Lasagna
Oven-ready in minutes, this Dutch oven vegetarian lasagna delivers maximum flavor with minimal fuss. Layer up rich tomato sauce, creamy ricotta, and tender veggies for the ultimate comfort food. Skip the boiling—no-cook noodles soak up all that saucy goodness while baking.
Ingredients
– 1 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 medium zucchini, diced
– 8 oz cremini mushrooms, sliced
– 24 oz jarred marinara sauce
– 15 oz ricotta cheese
– 1 large egg
– 1/4 cup fresh basil, chopped
– 9 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your Dutch oven over medium heat on the stovetop.
2. Pour 1 tbsp olive oil into the heated Dutch oven.
3. Add 1 diced onion and sauté for 5 minutes until translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 diced zucchini and 8 oz sliced mushrooms, cooking for 8 minutes until softened.
6. Pour in 24 oz marinara sauce, bring to a simmer, then remove from heat.
7. In a separate bowl, combine 15 oz ricotta, 1 egg, and 1/4 cup chopped basil.
8. Spread 1 cup of the vegetable sauce mixture across the Dutch oven bottom.
9. Arrange 3 no-boil lasagna noodles in a single layer over the sauce.
10. Spread 1/3 of the ricotta mixture evenly over the noodles.
11. Sprinkle 1/2 cup mozzarella cheese over the ricotta layer.
12. Repeat the layering process two more times: sauce, noodles, ricotta, mozzarella.
13. For the final layer, top with remaining sauce, 1/2 cup mozzarella, and 1/2 cup Parmesan.
14. Cover the Dutch oven and bake at 375°F for 30 minutes.
15. Remove the lid and bake uncovered for 15 minutes until cheese is golden and bubbly.
16. Let the lasagna rest for 15 minutes before slicing.
Golden-brown cheese gives way to tender noodles that hold their structure perfectly. The vegetable meddle creates a meaty texture without the heaviness, while the ricotta layers stay remarkably creamy. Serve squares with garlic bread for dipping into those saucy edges, or pack cold slices for next-day lunches that taste even better.
Campfire Stuffed Bell Peppers
Mouthwatering campfire vibes meet cozy comfort food in these stuffed bell peppers. Fire-roasted peppers hug a savory filling of ground beef, rice, and melty cheese. Perfect for backyard gatherings or bringing outdoor flavor to your kitchen.
Ingredients
– 4 large bell peppers
– 1 lb ground beef
– 1 cup cooked rice
– 1 cup shredded cheddar cheese
– 1/2 cup diced onion
– 2 cloves minced garlic
– 1 (15 oz) can tomato sauce
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Slice bell peppers in half lengthwise and remove seeds.
3. Brush pepper halves with 1 tbsp olive oil inside and out.
4. Arrange peppers cut-side up in a 9×13 inch baking dish.
5. Bake empty peppers for 15 minutes to soften slightly.
6. Heat a large skillet over medium-high heat while peppers bake.
7. Brown 1 lb ground beef in the skillet for 6-8 minutes, breaking it into small pieces.
8. Add 1/2 cup diced onion and cook for 3 minutes until translucent.
9. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
10. Drain excess grease from the skillet.
11. Mix in 1 cup cooked rice, 1 (15 oz) can tomato sauce, 1 tsp salt, and 1/2 tsp black pepper.
12. Simmer the filling for 5 minutes to blend flavors.
13. Remove peppers from oven and carefully fill each with beef mixture.
14. Top each pepper with 1 cup shredded cheddar cheese divided evenly.
15. Return to oven and bake for 20 minutes until cheese is bubbly and golden.
16. Let rest for 5 minutes before serving. Ultimate comfort food with smoky pepper sweetness balancing the savory beef filling. The rice soaks up all the juicy tomato sauce while melted cheese creates that perfect stretchy pull. Serve them straight from the baking dish for rustic family-style meals or plate individually with a crisp green salad.
Veggie Kebabs with Halloumi
You need these veggie kebabs in your life. Grilled halloumi gets crispy while colorful veggies caramelize—perfect for summer cookouts or quick weeknight dinners. Skip the boring salads and fire up that grill.
Ingredients
– 1 block halloumi cheese
– 1 red bell pepper
– 1 yellow bell pepper
– 1 red onion
– 1 zucchini
– 8 oz cherry tomatoes
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Cut halloumi into 1-inch cubes and place in a large bowl.
2. Chop red bell pepper, yellow bell pepper, red onion, and zucchini into 1-inch pieces.
3. Add chopped vegetables and cherry tomatoes to the bowl with halloumi.
4. Whisk together olive oil, lemon juice, dried oregano, garlic powder, black pepper, and salt in a small bowl.
5. Pour marinade over halloumi and vegetables, tossing gently to coat everything evenly.
6. Thread halloumi and vegetables alternately onto metal or soaked wooden skewers, leaving small gaps between pieces for even cooking.
7. Preheat grill to medium-high heat (400°F) and lightly oil the grates.
8. Place kebabs on the grill and cook for 3-4 minutes until grill marks appear.
9. Rotate kebabs 90 degrees and cook another 3-4 minutes for cross-hatch marks.
10. Flip kebabs and repeat the process on the other side, cooking 6-8 minutes total.
11. Remove kebabs from grill when halloumi is golden brown and vegetables are tender with slight charring.
Golden-brown halloumi offers satisfying squeak against sweet, charred peppers and juicy tomatoes. Drizzle with extra lemon juice right before serving to brighten the salty cheese. Serve over couscous or stuff into warm pita bread with tzatziki for a complete meal.
Sweet Potato and Black Bean Tacos
Nailing taco night just got easier with these vibrant sweet potato and black bean tacos. Roast sweet potatoes until caramelized, mash black beans with bold spices, and assemble in warm tortillas. Perfect for busy weeknights when you crave something wholesome yet exciting.
Ingredients
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp smoked paprika
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1 (15 oz) can black beans, rinsed and drained
– 8 small corn tortillas
– 1/2 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt in a large bowl until evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 20–25 minutes, flipping halfway through, until the edges are crisp and caramelized.
5. Tip: Don’t overcrowd the pan—this ensures the potatoes roast instead of steam.
6. Warm the black beans in a small saucepan over medium heat for 3–4 minutes, stirring occasionally.
7. Mash half the beans lightly with a fork to create a thicker, spreadable texture.
8. Tip: Mashing some beans adds body to the filling and helps it cling to the tortilla.
9. Heat the corn tortillas one at a time in a dry skillet over medium-high heat for 30 seconds per side until pliable and lightly toasted.
10. Tip: Keep warmed tortillas wrapped in a clean kitchen towel to stay soft.
11. Assemble each taco by spreading a layer of black beans on a tortilla, topping with roasted sweet potatoes, cotija cheese, and cilantro.
12. Squeeze fresh lime juice over each taco just before serving.
Zesty lime brightens the earthy sweet potatoes and creamy beans, while cotija adds a salty crunch. Serve them stacked high with extra lime wedges for squeezing, or crumble tortilla chips over the top for added texture.
Camping Breakfast Burritos with Tofu Scramble
Y’all, these camping breakfast burritos will revolutionize your outdoor mornings. Pack serious flavor with zero fuss—perfect for fueling adventures. Whip up this tofu scramble masterpiece that travels like a dream.
Ingredients
– 1 package firm tofu
– 2 tbsp olive oil
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 tsp garlic powder
– 1 tsp turmeric
– 1/2 tsp black salt
– 1/4 tsp black pepper
– 4 large flour tortillas
– 1/2 cup shredded cheddar cheese
Instructions
1. Press 1 package firm tofu between paper towels for 15 minutes to remove excess moisture.
2. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
3. Add 1/2 cup diced onion and 1/2 cup diced bell pepper to the hot oil.
4. Sauté vegetables for 5-7 minutes until onions turn translucent and peppers soften.
5. Crumble pressed tofu directly into the skillet using your hands.
6. Cook tofu mixture for 3 minutes, stirring occasionally with a spatula.
7. Sprinkle 1 tsp garlic powder, 1 tsp turmeric, 1/2 tsp black salt, and 1/4 tsp black pepper over the tofu.
8. Continue cooking for 4-5 minutes until tofu firms up and turns golden yellow from turmeric.
9. Warm 4 large flour tortillas in a dry skillet for 30 seconds per side until pliable.
10. Divide tofu scramble evenly among the center of each tortilla.
11. Top each portion with 2 tbsp shredded cheddar cheese.
12. Fold bottom edge of tortilla over filling, then fold in sides and roll tightly away from you.
13. Wrap each burrito tightly in aluminum foil while still warm.
14. Store foil-wrapped burritos in a cooler or refrigerator until ready to reheat.
15. Reheat burritos in campfire coals for 3-4 minutes per side or in a 350°F oven for 10 minutes.
Warm tortillas yield flexible wraps that won’t crack during rolling. The black salt delivers that authentic eggy flavor without actual eggs. These burritos emerge from the foil with melty cheese binding the savory scramble to the soft tortilla—perfect handheld fuel for hiking or lazy lake mornings. Serve with hot sauce packets for customizable heat or slice them into pinwheels for group sharing around the campfire.
Vegetarian Sausage and Veggie Foil Packets
Ditch the dishes and dive into these flavor-packed vegetarian foil packets. Fire up your grill or oven for this no-mess meal that delivers smoky sausage and tender veggies in every bite. Customize with your favorite seasonal produce for endless variations.
Ingredients
– 4 vegetarian sausage links, sliced into 1-inch pieces
– 2 cups chopped bell peppers
– 1 cup chopped zucchini
– 1 cup chopped yellow squash
– 1 cup chopped red onion
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your grill to medium-high heat (400°F) or oven to 425°F.
2. Tear off four 12×18-inch sheets of heavy-duty aluminum foil.
3. Combine sliced vegetarian sausage, bell peppers, zucchini, yellow squash, and red onion in a large bowl.
4. Drizzle olive oil over the sausage and vegetable mixture.
5. Sprinkle garlic powder, smoked paprika, salt, and black pepper evenly over the ingredients.
6. Toss everything together until all pieces are lightly coated with oil and seasonings.
7. Divide the mixture equally among the four foil sheets, placing it in the center of each.
8. Bring the long sides of the foil together and fold down twice to create a tight seal.
9. Fold the short ends up twice to completely enclose the packet.
10. Place packets on the preheated grill or baking sheet in the oven.
11. Cook for 20-25 minutes until vegetables are tender-crisp and sausage is heated through.
12. Carefully open one packet to check doneness—steam will release, so use oven mitts.
13. Let packets rest for 3 minutes before serving to allow flavors to meld.
Flaky, tender vegetables mingle with savory sausage in these steam-kissed packets. The smoky paprika adds depth while the natural veggie juices create a light sauce. Serve directly from the foil for maximum rustic appeal, or transfer to bowls over quinoa for a heartier meal.
Campfire Mac and Cheese with Broccoli
Every mac and cheese needs a glow-up. Elevate your campfire game with this creamy, smoky version packed with broccoli. Get ready for the most satisfying one-pot meal under the stars.
Ingredients
– 8 ounces elbow macaroni
– 4 cups broccoli florets
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk
– 8 ounces sharp cheddar cheese, shredded
– 4 ounces smoked gouda cheese, shredded
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large cast-iron Dutch oven over medium-high campfire heat and add 4 cups of water.
2. Once water reaches a rolling boil, add 8 ounces elbow macaroni and cook for 6 minutes.
3. Add 4 cups broccoli florets directly to the pot with the pasta and continue cooking for 4 more minutes.
4. Drain the pasta and broccoli completely using a colander, then return them to the empty Dutch oven.
5. Melt 2 tablespoons unsalted butter in the Dutch oven over medium campfire heat.
6. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute until golden brown to create a roux.
7. Gradually pour in 2 cups whole milk while continuously whisking to prevent lumps from forming.
8. Cook the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
9. Reduce heat to low and stir in 8 ounces shredded sharp cheddar and 4 ounces shredded smoked gouda until fully melted.
10. Mix in 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
11. Fold the cooked pasta and broccoli into the cheese sauce until evenly coated.
12. Let the mac and cheese rest off direct heat for 2 minutes before serving to allow flavors to meld.
Let the creamy cheese sauce cling to every noodle while the broccoli adds fresh crunch. That smoky gouda gives it serious campfire cred—perfect scooped straight from the Dutch oven with crusty bread for dipping.
Grilled Corn on the Cob with Herb Butter
Whip up the ultimate summer side in under 20 minutes. Fire up that grill for smoky, juicy corn slathered in herby garlic butter. This method delivers charred kernels with insane flavor in every bite.
Ingredients
– 4 ears corn
– 1/2 cup salted butter
– 2 tbsp fresh parsley
– 1 tbsp fresh chives
– 2 cloves garlic
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your grill to 400°F for even cooking.
2. Peel back corn husks without detaching them to expose kernels.
3. Remove all silk threads completely from each ear.
4. Soak corn in cold water for 10 minutes to prevent burning.
5. Meanwhile, soften butter at room temperature for 5 minutes.
6. Mince garlic, parsley, and chives finely.
7. Combine butter, herbs, garlic, pepper, and salt in a small bowl.
8. Mix vigorously until fully incorporated and smooth.
9. Pat soaked corn dry with paper towels.
10. Brush herb butter generously over all corn surfaces.
11. Pull husks back up to cover buttered kernels loosely.
12. Grill corn for 15-18 minutes, turning every 5 minutes with tongs.
13. Check for deep golden char marks before removing.
14. Serve immediately with remaining herb butter for dipping.
The kernels pop with juicy sweetness against the smoky char, while the herb butter melts into every crevice. Try crumbling cotija cheese over top or sprinkling with chili powder for extra kick. Leftovers? Cut kernels off for next-day salads or grain bowls.
Vegetarian Campfire Pizza
Brace yourself for the most epic outdoor meal you’ll ever make. This vegetarian campfire pizza brings gourmet flavors to your fire pit with zero fuss. Get ready to impress everyone around the flames.
Ingredients
- 1 pound pizza dough
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced bell peppers
- 1/4 cup sliced black olives
- 1/4 cup sliced red onion
- 2 tablespoons olive oil
Instructions
- Prepare your campfire and let it burn down to hot coals, about 30-45 minutes after lighting.
- Stretch the pizza dough into a 12-inch circle on a lightly floured surface.
- Brush both sides of the dough with olive oil using a pastry brush.
- Place the oiled dough directly onto a campfire grill grate positioned 6 inches above the coals.
- Cook the dough for 2-3 minutes until the bottom develops golden brown spots and releases easily from the grate.
- Flip the dough using tongs and immediately spread pizza sauce evenly over the cooked side.
- Sprinkle shredded mozzarella cheese over the sauce, leaving a 1-inch border around the edges.
- Arrange bell peppers, black olives, and red onion evenly over the cheese layer.
- Cover the pizza with a metal bowl or foil tent to trap heat, creating an oven-like environment.
- Cook for 4-5 minutes until the cheese is completely melted and bubbly, and the crust edges are crisp.
- Remove from heat using a large spatula and transfer to a cutting board.
- Let the pizza rest for 2 minutes before slicing into 8 wedges with a pizza cutter.
Hearty campfire pizza delivers that perfect crispy-yet-chewy crust with smoky undertakes from the open flame. The melty mozzarella binds together the sweet peppers and briny olives in every bite. Serve it straight from the grill grate for maximum rustic appeal, or elevate with fresh basil sprinkled over the top.
Lentil and Rice Stuffed Zucchini Boats
Lentil and rice stuffed zucchini boats transform simple veggies into hearty, plant-powered meals that even meat-lovers crave. Load tender zucchini halves with a savory filling that bakes to perfection. Skip the boring sides—this dish delivers complete satisfaction in every bite.
Ingredients
– 4 medium zucchini
– 1 cup cooked brown rice
– 1 cup cooked lentils
– 1/2 cup diced yellow onion
– 2 cloves minced garlic
– 1/2 cup marinara sauce
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Cut each zucchini in half lengthwise.
3. Scoop out the flesh using a spoon, leaving 1/4-inch thick shells.
4. Chop the scooped zucchini flesh into small pieces.
5. Heat olive oil in a large skillet over medium heat.
6. Sauté diced onion for 3 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in chopped zucchini flesh and cook for 4 minutes until softened.
9. Mix in cooked brown rice, cooked lentils, marinara sauce, dried oregano, salt, and black pepper.
10. Cook the filling for 2 minutes until heated through.
11. Arrange zucchini boats on a baking sheet.
12. Spoon the lentil-rice mixture evenly into each zucchini boat.
13. Sprinkle Parmesan cheese over the top of each boat.
14. Bake at 375°F for 20 minutes until zucchini is tender when pierced with a fork.
15. Broil for 2 minutes until cheese is golden brown.
16. Remove from oven and let rest for 5 minutes before serving.
What emerges from your oven are tender zucchini boats cradling a hearty, savory filling with satisfying texture contrasts. The Parmesan forms a crispy golden crust that gives way to the soft lentil-rice mixture beneath. Try serving these boats over a bed of fresh arugula or drizzling with balsamic glaze for an extra flavor dimension that makes this simple dish feel restaurant-worthy.
Avocado and Chickpea Wraps
Hate boring lunches? These avocado chickpea wraps will transform your midday meal. Mash creamy avocado with zesty chickpeas for a protein-packed filling that comes together in minutes.
Ingredients
– 2 ripe avocados
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/4 cup plain Greek yogurt
– 2 tbsp fresh lime juice
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 4 large flour tortillas
– 1 cup shredded red cabbage
– 1/2 cup chopped cilantro
Instructions
1. Cut avocados in half, remove pits, and scoop flesh into a medium bowl.
2. Add drained chickpeas to the bowl with avocados.
3. Mash mixture with a fork until chickpeas are partially broken down but still textured.
4. Stir in Greek yogurt, lime juice, garlic powder, salt, and black pepper until fully combined.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Spread 1/4 of the avocado-chickpea mixture evenly down the center of each tortilla, leaving 2-inch borders at the ends.
7. Top each with 1/4 cup shredded red cabbage and 2 tablespoons chopped cilantro.
8. Fold bottom edge of tortilla over filling, then fold in sides and roll tightly away from you.
9. Cut each wrap diagonally in half with a sharp serrated knife for clean edges.
Zesty lime brightens the creamy avocado while chickpeas add satisfying texture. The crisp cabbage provides crunch against the soft filling—serve these wraps chilled for a refreshing lunch or add hot sauce for extra kick.
Camping Veggie Stir-Fry with Rice Noodles
Craving adventure? This camping stir-fry brings bold flavors to the great outdoors. Chop, sizzle, and serve in under 20 minutes—no fancy gear required.
Ingredients
– 8 oz rice noodles
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 carrot, julienned
– 3 tbsp soy sauce
– 1 tbsp sesame oil
– 2 green onions, chopped
– 1 tbsp sesame seeds
Instructions
1. Soak rice noodles in hot water for 8 minutes until pliable but firm.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add sliced bell pepper and cook for 2 minutes until slightly softened.
5. Toss in broccoli florets and julienned carrot, stirring constantly for 3 minutes.
6. Drain noodles thoroughly and add to skillet.
7. Pour soy sauce evenly over the mixture.
8. Drizzle sesame oil across the noodles and vegetables.
9. Use tongs to toss everything together for 2 minutes until heated through.
10. Remove from heat and sprinkle with chopped green onions.
11. Garnish with sesame seeds before serving.
Vibrant veggies stay crisp while noodles soak up the savory sauce. Serve straight from the skillet for maximum campfire vibes—each bite delivers garlicky goodness with satisfying texture contrasts.
Roasted Garlic and Herb Campfire Bread
Get ready to transform basic campfire cooking into something seriously epic. Grab that cast iron and let’s make magic happen with this garlicky, herby masterpiece that’ll have everyone begging for your secret.
Ingredients
– 3 cups all-purpose flour
– 1 tbsp active dry yeast
– 1 tsp sugar
– 1 tsp salt
– 1 ¼ cups warm water (110°F)
– ¼ cup olive oil
– 8 cloves roasted garlic, mashed
– 2 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 2 tbsp melted butter
Instructions
1. Combine 3 cups all-purpose flour, 1 tbsp active dry yeast, 1 tsp sugar, and 1 tsp salt in a large mixing bowl.
2. Pour in 1 ¼ cups warm water (110°F) and ¼ cup olive oil, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Punch down the risen dough and knead in 8 cloves mashed roasted garlic, 2 tbsp chopped fresh rosemary, and 1 tbsp fresh thyme leaves until evenly distributed.
6. Shape the dough into a round loaf and place it in a well-seasoned 10-inch cast iron skillet.
7. Cover the skillet and let the dough rise for 30 minutes until puffy.
8. Brush the top of the loaf with 2 tbsp melted butter using a pastry brush.
9. Place the covered skillet over medium campfire coals (approximately 375°F) for 25 minutes.
10. Remove the lid and continue baking for 15 minutes until the crust is golden brown and sounds hollow when tapped.
11. Transfer the bread to a wire rack and let cool for 10 minutes before slicing.
A crackly golden crust gives way to the most tender, airy crumb you’ve ever pulled from a campfire. That roasted garlic melts into every bite while the fresh herbs pop with earthy flavor. Tear off warm chunks to dunk in olive oil or slice thick for building the ultimate campfire sandwich with grilled meats and veggies.
Summary
Whether you’re a seasoned camper or new to outdoor cooking, these 18 easy vegetarian recipes prove that campfire meals can be delicious and hassle-free. We hope you find some new favorites to try on your next adventure! Share which recipes you loved in the comments below, and don’t forget to pin this article to your Pinterest boards for easy planning.
