Hearty vegetarian camping foods

[Rain]

Has anyone had any success making really hearty, comforting, delicious and easy vegetarian foods over the campfire? If anyone has any recipes to share I'm all ears, or um, eyes.

[craig]

I like brown rice, carrots, parsley and seasoned salt. Admittedly rice does require some time to boil but this is great, refreshing, rich in carbohydrates, hearty meal.

[Rain]

I just remembered that I didn't share mine! Chili takes a long time to make but it's great if you're just poking around the campfire anyway. Chili is super hearty and the beans trick you into thinking there's meat in it. I am not vegetarian but I make chili over the campfire for the last few days of a long camping trip because you don't have to refrigerate the ingredients.

Just remember to soak your beans overnight first.

[Lamebeaver]

Here's a free link for you. It contains several vegitarian recipes as well as lots of useful camping information.

Foghorn Outdoors :: Camper's Companion Exhibit

[Roy]

Lamebeaver, I just checked out those recipes and my mouth is watering. It never would have occurred to me to try to make bagels while camping and I doubt I will try it any time soon but the fried rice looked doable. I'm definitely going to file this one away for later.

[Pathfinder1]

Hi...


The last time I checked their list of ingredients, Wise brand of freeze-dried foods did not contain meat.

[Grandpa]

All the freeze dried companies have some vegan meals. I think enertia is all vegan food. Indianahiker is the specialist here. He will have excellent recommendations.

[Eaglescout 49]

The classic French vegetable stew, ratatouille, is a staple of my camping trips. I usually make it in advance and bring it along, but have prepared it on the campsite. Takes some prep work but it's worth it. There are probably as many recipe for ratatouille as there are cooks in France, but here's an easy one:

Cook Time: 35 minutes

Total Time: 35 minutes

Ingredients:
•2 tablespoons olive oil
•2 cloves garlic, crushed and minced
•1 large onion, quartered and thinly sliced
•1 small eggplant, cubed
•2 green bell peppers, coarsely chopped
•2 cans (14.5 ounces each) diced tomatoes
•3 to 4 small zucchini, cut into 1/4-inch slices
•1 teaspoon dried leaf basil
•1/2 teaspoon dried leaf oregano
•1/4 teaspoon dried leaf thyme
•2 tablespoons chopped fresh parsley

Preparation:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened and truning brown, about 6 to 7 minutes. Add the zucchini and peppers and cook softened. Add eggplant; stir until coated with oil and combined with everything else. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes (with liquid if you want it soupy; no liquid if you want it drier) and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

Serves 4.

You can replace the basil, oregano and thyme with three teaspoons or so of herbes de Provence.

Bon Appetit!!

[oldmangunner]

I like to make Dolma. You make some rice and add seasoning, herbs, oil and vinegar. You can also add mashed beans for protein. Then you roll them in grape vine leaves that have been soaking in oil.