\nSimplify your camping meals with these easy-to-make Campfire Veggie Foil Packets, packed with flavor and nutrients. Perfect for a quick and satisfying meal around the campsite.<\/p>\n
Are you an outdoor enthusiast looking for delicious and easy vegetarian recipes to fuel your camping trips? Look no further! Camping doesn’t have to mean sacrificing flavor or nutrition just because you’re in the great outdoors. With a little creativity and some simple ingredients, you can whip up a variety of tasty and satisfying meals that are perfect for camping.<\/p>\n
From hearty one-pot dishes to individualized snacks, we’ve got 18 easy vegetarian camping recipes that are sure to please even the pickiest of eaters. Whether you’re a seasoned camper or just starting out, these recipes are designed to be quick, easy, and adaptable to your outdoor adventure. So grab your tent, sleeping bag, and appetite \u2013 it’s time to get cooking in the great outdoors!<\/p>\n
\nSimplify your camping meals with these easy-to-make Campfire Veggie Foil Packets, packed with flavor and nutrients. Perfect for a quick and satisfying meal around the campsite.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 large bell pepper, sliced Instructions:<\/strong><\/p>\n 1. Preheat your campfire to medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 tablespoon olive oil Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large pot over medium-high heat. Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 Portobello mushrooms Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-16 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large tortillas Instructions:<\/strong><\/p>\n 1. Preheat a large cast-iron skillet or camping grill over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 tablespoon olive oil Instructions:<\/strong><\/p>\n 1. Heat olive oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8-10 lasagna noodles Instructions:<\/strong><\/p>\n 1. Preheat Dutch oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 bell peppers (any color) Instructions:<\/strong><\/p>\n 1. Preheat campfire grill or cook over medium-high heat for 5-7 minutes per side. Cooking Time:<\/strong> 20-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of halloumi cheese, sliced into 8 pieces Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of extra-firm tofu, drained and crumbled Instructions:<\/strong><\/p>\n 1. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, about 3-4 minutes. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package vegetarian sausage (such as Field Roast or Upton’s Naturals), sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz macaroni Instructions:<\/strong><\/p>\n 1. Cook macaroni according to package instructions until al dente. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 ears of corn, husked and silked Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pre-made pizza crust (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat your campfire by adding larger logs to the flames. Once hot, place a pizza stone or cast-iron skillet on a grill grate or directly on the coals. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 medium zucchinis Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 whole wheat tortillas Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine mashed avocado, chickpeas, cucumber, and red bell pepper. Cooking Time:<\/strong> None! Just assemble and serve.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup rice noodles Instructions:<\/strong><\/p>\n 1. Cook the rice noodles according to package instructions. Set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat campfire to medium-high heat. Cooking Time:<\/strong> 20-24 minutes<\/p>\n Get ready to fuel your outdoor adventures with these 18 easy vegetarian camping recipes! From campfire classics like mac and cheese and veggie kebabs to international-inspired dishes like lentil-stuffed zucchini boats and avocado wraps, there’s something for every taste. These recipes are designed to be quick, easy, and delicious, making them perfect for your next camping trip or outdoor escapade. Whether you’re a seasoned camper or just starting out, these veggie-packed meals will keep you energized and satisfied all day long.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you an outdoor enthusiast looking for delicious and easy vegetarian recipes to fuel your camping trips? Look no further! Camping doesn’t have to mean sacrificing flavor or nutrition just because you’re in the great outdoors. With a little creativity and some simple ingredients, you can whip up a variety of tasty and satisfying meals … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":35013,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-35913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crockpot-recipes","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/35913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=35913"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/35913\/revisions"}],"predecessor-version":[{"id":35915,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/35913\/revisions\/35915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/35013"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=35913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=35913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=35913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 large zucchini, sliced
\n– 1 large yellow squash, sliced
\n– 1 large red onion, sliced
\n– 2 cloves of garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Aluminum foil (heavy-duty)<\/p>\n
\n2. In a center of a large piece of aluminum foil, arrange the vegetables in a single layer.
\n3. Drizzle with olive oil and sprinkle with salt and pepper.
\n4. Fold the foil over the vegetables, creating a tight seal.
\n5. Place the packet directly on the campfire grate and cook for 20-25 minutes, or until the vegetables are tender.
\n6. Carefully remove the packet from the heat and serve.<\/p>\nOne-Pot Vegetarian Chili<\/h2>\n
\nWarm up with this hearty, plant-based chili recipe that’s easy to make and packed with flavor!<\/p>\n
\n– 1 onion, diced
\n– 3 cloves garlic, minced
\n– 2 cups mixed vegetables (such as bell peppers, carrots, zucchini, and tomatoes)
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 can (15 oz) red kidney beans, drained and rinsed
\n– 1 teaspoon chili powder
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Optional: jalape\u00f1os or hot sauce for added heat<\/p>\n
\n2. Add the onion and garlic; cook until softened, about 5 minutes.
\n3. Add the mixed vegetables, diced tomatoes, red kidney beans, chili powder, and cumin. Stir to combine.
\n4. Bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped fresh cilantro or scallions (optional).<\/p>\nGrilled Portobello Mushroom Burgers<\/h2>\n
\nElevate your burger game with this savory and satisfying vegetarian option. The meaty texture of portobello mushrooms pairs perfectly with the smoky flavor of the grill, making for a delicious and easy-to-make meal.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon balsamic vinegar
\n– 1 teaspoon garlic powder
\n– Salt and pepper to taste
\n– 4 hamburger buns
\n– Lettuce, tomato, cheese, and other toppings (optional)<\/p>\n
\n2. In a small bowl, whisk together olive oil, balsamic vinegar, and garlic powder.
\n3. Brush the mixture onto both sides of the mushrooms.
\n4. Season with salt and pepper to taste.
\n5. Grill the mushrooms for 4-6 minutes per side, or until tender and slightly charred.
\n6. Assemble burgers by placing grilled mushroom caps on hamburger buns and adding desired toppings.<\/p>\nCamping Quesadillas with Black Beans and Cheese<\/h2>\n
\nA delicious and easy-to-make campfire treat that’s perfect for a night under the stars. With just a few simple ingredients, you’ll be enjoying a warm and satisfying meal in no time.<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 2 cups shredded cheese (Cheddar or Monterey Jack work well)
\n– 1\/4 cup chopped fresh cilantro
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, mix together black beans and shredded cheese.
\n3. Place a tortilla in the skillet and sprinkle half of the bean-cheese mixture onto half of the tortilla.
\n4. Fold the tortilla in half to enclose the filling.
\n5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
\n6. Flip and cook for an additional 2 minutes.
\n7. Repeat with remaining ingredients.<\/p>\nVegetarian Skillet Nachos<\/h2>\n
\nGet ready to satisfy your snack attack with this quick and delicious vegetarian skillet nacho recipe! This easy-to-make dish is perfect for a cozy night in or as a game-day snack.<\/p>\n
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 1 can black beans, drained and rinsed
\n– 1 cup frozen corn kernels
\n– 1 cup shredded Monterey Jack cheese (vegetarian)
\n– 6-8 tortilla chips
\n– Salt and pepper to taste
\n– Optional: jalape\u00f1os, sour cream, salsa, cilantro for toppings<\/p>\n
\n2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
\n3. Stir in black beans and corn kernels; cook for an additional minute.
\n4. Arrange tortilla chips on top of the vegetable mixture.
\n5. Sprinkle cheese evenly over the chips.
\n6. Cook for 2-3 minutes or until cheese is melted and bubbly.
\n7. Serve hot, topped with your favorite nacho fixings.<\/p>\nDutch Oven Vegetarian Lasagna<\/h2>\n
\nA hearty and flavorful vegetarian twist on the classic Italian dish, this Dutch oven lasagna is perfect for a cozy dinner party or family gathering.<\/p>\n
\n– 2 cups marinara sauce
\n– 1 cup ricotta cheese
\n– 1 cup shredded mozzarella cheese
\n– 1\/2 cup grated Parmesan cheese
\n– 1 cup frozen spinach, thawed and drained
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup sliced mushrooms
\n– 1 cup diced bell peppers
\n– Salt and pepper to taste<\/p>\n
\n2. Cook lasagna noodles according to package instructions. Drain and set aside.
\n3. In a large mixing bowl, combine ricotta cheese, Parmesan cheese, spinach, onion, garlic, salt, and pepper. Mix well.
\n4. Spread half of the marinara sauce in the bottom of the Dutch oven. Arrange 4 cooked lasagna noodles on top.
\n5. Spread half of the ricotta mixture over the noodles. Sprinkle with half of the mozzarella cheese.
\n6. Repeat steps 4-5, ending with a layer of mozzarella cheese on top.
\n7. Cover Dutch oven and bake for 30 minutes. Remove cover and continue baking for an additional 15-20 minutes, or until cheese is melted and bubbly.<\/p>\nCampfire Stuffed Bell Peppers<\/h2>\n
\nRoast bell peppers over a campfire and fill them with savory ingredients for a delicious and easy-to-prepare meal.<\/p>\n
\n– 1 pound ground beef or turkey
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup cooked rice
\n– 1 can black beans, drained and rinsed
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: shredded cheese (cheddar or Monterey Jack work well)<\/p>\n
\n2. Meanwhile, brown ground meat with onion and garlic in a pan. Drain excess fat.
\n3. Add cooked rice, black beans, salt, and pepper to the meat mixture; stir to combine.
\n4. Roast bell peppers by placing them on foil or a grill mat. Close lid or cover with foil.
\n5. Cook for 10-15 minutes, or until skin blisters and separates from flesh.
\n6. Remove peppers from heat and let cool. Slit tops and fill with meat mixture.
\n7. Serve warm, topped with shredded cheese if desired.<\/p>\nVeggie Kebabs with Halloumi<\/h2>\n
\nThis recipe is a perfect combination of sweet and savory flavors, featuring juicy vegetables and creamy halloumi cheese. It’s an ideal dish for a quick weeknight dinner or a summer BBQ.<\/p>\n
\n– 1 red bell pepper, cut into large chunks
\n– 1 yellow bell pepper, cut into large chunks
\n– 1 onion, cut into wedges
\n– 2 cloves of garlic, minced
\n– 1 zucchini, cut into slices
\n– 1 cup cherry tomatoes, halved
\n– 10 wooden skewers
\n– Olive oil, salt, and pepper for seasoning<\/p>\n
\n2. Thread vegetables and halloumi onto skewers, leaving a small space between each piece.
\n3. Brush with olive oil and season with salt and pepper.
\n4. Grill for 8-10 minutes, turning occasionally, until vegetables are tender and halloumi is golden brown.
\n5. Serve hot, garnished with fresh parsley or basil if desired.<\/p>\nSweet Potato and Black Bean Tacos<\/h2>\n
\nThis recipe combines the natural sweetness of roasted sweet potatoes with the savory flavor of black beans, all wrapped up in a crispy taco shell.<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 1 tablespoon olive oil
\n– 1 small onion, diced
\n– 1 clove garlic, minced
\n– 1 teaspoon cumin
\n– Salt and pepper to taste
\n– 8-10 taco shells
\n– Optional toppings: diced tomatoes, shredded lettuce, avocado, sour cream, salsa<\/p>\n
\n2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
\n3. In a large skillet, heat cumin and garlic over medium-high heat. Add black beans and cook for 5-7 minutes or until heated through.
\n4. Warm taco shells according to package instructions.
\n5. Assemble tacos by filling shells with roasted sweet potatoes, black beans, and desired toppings.<\/p>\nCamping Breakfast Burritos with Tofu Scramble<\/h2>\n
\nStart your camping day off right with these delicious breakfast burritos packed with protein-rich tofu scramble, saut\u00e9ed veggies, and gooey cheese.<\/p>\n
\n– 1 tablespoon olive oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup mixed bell peppers (any color), sliced
\n– 1 teaspoon cumin
\n– Salt and pepper to taste
\n– 4-6 whole wheat tortillas
\n– Shredded cheese (Monterey Jack or Cheddar work well)
\n– Optional: salsa, sour cream, avocado<\/p>\n
\n2. Add the bell peppers and cumin; cook for an additional 5 minutes or until tender.
\n3. Crumble the tofu into the skillet and stir to combine with the veggies. Season with salt and pepper to taste.
\n4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n5. Assemble the burritos by spooning the tofu scramble mixture onto a tortilla, followed by shredded cheese (and any desired toppings).
\n6. Roll up and serve immediately.<\/p>\nVegetarian Sausage and Veggie Foil Packets<\/h2>\n
\nThese flavorful packets are a perfect solution for a quick, healthy meal that’s easy to prepare and cook.<\/p>\n
\n– 1 large bell pepper, sliced
\n– 1 large zucchini, sliced
\n– 1 red onion, sliced
\n– 2 cloves garlic, minced
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
\n3. Add the sliced bell pepper, zucchini, and red onion to the bowl. Toss to coat with the marinade.
\n4. Divide the marinated vegetables among four pieces of heavy-duty foil, leaving room for the sausage.
\n5. Place a slice of vegetarian sausage on top of the vegetables in each packet.
\n6. Fold the foil over the ingredients, sealing the packets tightly.
\n7. Place the packets on a baking sheet and bake for 25-30 minutes or until the sausage is cooked through and the vegetables are tender.<\/p>\nCampfire Mac and Cheese with Broccoli<\/h2>\n
\nElevate your campfire cooking experience with this creamy, comforting macaroni and cheese recipe infused with tender broccoli florets.<\/p>\n
\n– 2 cups milk
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup grated mozzarella cheese
\n– 1 tablespoon butter
\n– 3 cups broccoli florets
\n– Salt and pepper to taste<\/p>\n
\n2. In a large pot, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
\n3. Gradually add milk, whisking constantly to avoid lumps. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
\n4. Stir in cheddar and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
\n5. Add cooked macaroni, broccoli florets, and stir until well combined.
\n6. Transfer the mac and cheese mixture to a cast-iron skillet or Dutch oven. Place over campfire flames for 5-7 minutes or until top is lightly browned.<\/p>\nGrilled Corn on the Cob with Herb Butter<\/h2>\n
\nAdd a burst of flavor to your summer gatherings with this easy and delicious recipe for grilled corn on the cob smothered in a compound herb butter. Perfect for barbecues, picnics, or casual dinners.<\/p>\n
\n– 1\/2 cup (1 stick) unsalted butter, softened
\n– 2 tablespoons chopped fresh parsley
\n– 1 tablespoon chopped fresh chives
\n– 1 teaspoon garlic powder
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together butter, parsley, chives, garlic powder, salt, and pepper until well combined.
\n3. Brush the herb butter mixture evenly onto each ear of corn.
\n4. Place the corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes, or until slightly charred.
\n5. Remove from heat and serve immediately.<\/p>\nVegetarian Campfire Pizza<\/h2>\n
\nElevate your campsite cuisine with this vegetarian take on the classic pizza. This recipe combines the warmth of the campfire with the flavors of fresh vegetables and gooey cheese.<\/p>\n
\n– 1 cup marinara sauce
\n– 1 cup shredded mozzarella cheese
\n– 1\/2 cup sliced bell peppers
\n– 1\/2 cup sliced mushrooms
\n– 1\/4 cup chopped fresh basil
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out the pizza crust to fit the cooking surface.
\n3. Spread the marinara sauce evenly over the crust, leaving a small border around the edges.
\n4. Top with mozzarella cheese, bell peppers, mushrooms, and basil.
\n5. Season with salt and pepper to taste.
\n6. Cook for 10-12 minutes or until the crust is golden brown and the cheese is melted.<\/p>\nLentil and Rice Stuffed Zucchini Boats<\/h2>\n
\nThis recipe is a creative take on traditional stuffed bell peppers, using zucchinis as the “boat” instead. The combination of tender lentils, fluffy rice, and flavorful spices makes for a satisfying and nutritious meal.<\/p>\n
\n– 1 cup cooked brown rice
\n– 1 cup cooked green or brown lentils
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– 2 tablespoons olive oil<\/p>\n
\n2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell.
\n3. In a large bowl, combine cooked rice, lentils, onion, garlic, cumin, paprika, salt, and pepper.
\n4. Stuff each zucchini boat with the lentil mixture and drizzle with olive oil.
\n5. Place the stuffed zucchinis on a baking sheet and bake for 30-35 minutes or until the zucchinis are tender.<\/p>\nAvocado and Chickpea Wraps<\/h2>\n
\nA delicious and healthy twist on traditional wraps, this recipe combines creamy avocado with protein-packed chickpeas and crunchy veggies.<\/p>\n
\n– 2 ripe avocados, mashed
\n– 1 can chickpeas (drained and rinsed)
\n– 1\/2 cup chopped cucumber
\n– 1\/2 cup sliced red bell pepper
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: lemon juice, chopped cilantro for added flavor<\/p>\n
\n2. Season with salt and pepper to taste.
\n3. Brush tortillas with olive oil on both sides.
\n4. Spoon about 1\/4 cup of the avocado-chickpea mixture onto the center of each tortilla.
\n5. Fold the bottom half up over the filling, then fold in the sides and roll up tightly.
\n6. Serve immediately or refrigerate for up to 2 hours.<\/p>\nCamping Veggie Stir-Fry with Rice Noodles<\/h2>\n
\nA quick and easy camping recipe that’s perfect for a hearty meal around the campsite. This stir-fry combines a variety of colorful vegetables with rice noodles, making it a nutritious and satisfying option for your outdoor adventure.<\/p>\n
\n– 2 cups mixed vegetables (bell peppers, carrots, broccoli, mushrooms)
\n– 2 tablespoons vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. Heat one tablespoon of oil in a large skillet or wok over medium-high heat.
\n3. Add the onion and cook until translucent, about 2-3 minutes.
\n4. Add the garlic, mixed vegetables, and remaining tablespoon of oil. Stir-fry for 5-7 minutes or until vegetables are tender-crisp.
\n5. Add the cooked noodles to the skillet and stir in soy sauce. Season with salt and pepper to taste.
\n6. Serve hot and enjoy!<\/p>\nRoasted Garlic and Herb Campfire Bread<\/h2>\n
\nA savory twist on traditional campfire bread, this recipe combines the earthy flavors of roasted garlic with fresh herbs to create a deliciously aromatic treat around the campsite.<\/p>\n
\n– 1 teaspoon salt
\n– 1\/4 teaspoon sugar
\n– 1 packet active dry yeast (2 1\/4 teaspoons)
\n– 1 cup warm water
\n– 2 tablespoons olive oil
\n– 2 cloves roasted garlic, minced
\n– 1 tablespoon chopped fresh parsley
\n– 1 tablespoon chopped fresh thyme
\n– Campfire coals or hot stone<\/p>\n
\n2. In a large mixing bowl, combine flour, salt, sugar, and yeast.
\n3. Add warm water and mix until a sticky dough forms.
\n4. Knead dough for 5 minutes.
\n5. Place dough on a floured surface and shape into a ball.
\n6. Flatten dough slightly to form a disk.
\n7. Drizzle with olive oil, sprinkle with roasted garlic, parsley, and thyme.
\n8. Cook bread directly on campfire coals or hot stone for 10-12 minutes, flipping halfway.<\/p>\nSummary<\/h2>\n