Normal view

Received before yesterdayCool of the Wild

Review: Rab Protium 27L Backpack

1 August 2025 at 10:00

The Protium 27 litre day pack is exactly as billed; a perfectly sized pack for all-day adventures wherever your feet may take you.

The Rab Protium 27 is a well designed, go-to backpack for exploring and carrying all your essentials for a day outside. Best suited for long hikes, exciting scrambles and casual walks, the pack boasts several handy pockets, equipment attachment points and a comfortable adjustable back system. With 4 different colourways and stylish design, there is plenty of room for stuffing layers for winter or swimming gear for summer dips without feeling too big.

Rab Protium 27L Day Pack: The stats

Best for: Long day hikes in all seasons
Weight: 1.06kg / 2lb 5oz(M-L)
Waterproof: Yes
Hydration compatible: Yes
Waterproof cover: Yes
Eco-conscious: 46% recycled fabric and no PFAS
Overall rating:

Features of the Rab Protium 27L Day Pack

Hip belt

Hip belt pocketThe forward pull hip belt is a good size and essential for when the pack gets heavy to take the weight on your hips. The two pockets on either side are well-located so it’s easy to whip out a phone, camera or extra essentials such as sun cream, compass, or snacks.

Back panel and shoulder straps

Woman with red back pack in the mountainsThe back panel is comfortable due to the vacuum formed, precurved and moulded ABS semi-rigid structure. It is also adjustable using the Air Contour™ back system, so it can be close-fitting to suit different torso lengths. The shoulder straps have a good amount of padding with an adjustable cross-chest strap for added stability.

Internal pockets

Zippered backpack pocketThere is a small internal zippered mesh pocket with a key attachment point at the top of the pack to keep small items safe. There is also an almost secret zippered top pocket which is deceptively roomy for quick grab tools, torches, notebooks or snacks – this is a brilliant feature. An additional pocket is located just behind the back panel to take a 2l water bladder that can be fixed with a small buckle, and the open top allows the drinking tube to easily wrap around and secure on the shoulder strap. It’s also easy to slide a bladder down even when the pack is filled.

Side pockets

side pocket of backpackThe side pockets are excellent, some of the best I’ve used and are pleasingly secure. The stretchy fine-mesh fabric will easily fit a 1l bottle with enough depth for longer flasks.

Front stash pocket

Pocket of red backpackThe front stash pocket is a joy and very handy for stuffing items such as waterproofs, maps, caps or a sit mat. It can also house a bike or climbing helmet if needed. The fabric is a very fine quick drying mesh and will hold outerwear to quickly grab out. It can be secured using a small buckle.

Walking pole attachment, compression straps and gear loops

Pole attachments on backpackWith two compression straps on either side of the pack, the bottom straps sit over the side pockets with the top ones slightly above to keep stored items effectively secure. The walking pole attachment loops have a quick release pull and are perfectly sized to take poles. The bungee retention system is also really slick and adjustable to suit the pole size.

Rain cover

Backpack Rain coverStored in a zippered compartment on the underside of the pack is a rain cover. It is secured internally with a Velcro tab so can be removed if needed. It is easy to take out and covers the pack even with walking poles attached. The adjustable bungee and side toggles secure the cover on to the pack in strong winds.


Woman looking out to sea

Rab Protium 27L Day Pack review

My first impressions of the pack were that it looked high quality and had everything I would look for, and expect (especially from top quality Rab), in a day pack: roomy main compartment, small pockets on the hipbelt, good side pockets and attachment points, and the front pouch seemed like a useful additional extra. With a great colour (I tested the Tuscan Red option) and styling, I was eager to get out there and put it through its paces.

I wanted to try the Rab Protium 27l as a replacement for an old 30 litre Lowe Alpine pack and it seemed like an ideal option for a hiking trip to Madeira where I knew I’d need a decent day pack to function well over several several full days. I have also used it for day hikes on the southwest coast path and in the Lake District so it has been tested on a variety of terrain, distances, weather and loading. I wanted the pack to be able to carry everything needed for long and often technical walking, take walking poles and a lot of water. It has absolutely met those expectations and I’ve been impressed overall.

I tested the Rab Women’s Aeon 33l daypack last year which was similar, just slightly bigger with a different opening. I was disappointed with those side pockets (too small with an angled opening) but see this newer pack from Rab has rectified that with deep, secure pockets.

Woman hiking with red backpack in the forest

General use

The pack is perfect for day hikes, it is big enough for a full day out on the trails and has ample room for everything you need. It can easily take more than you probably need, but I’m a serial overpacker for those ‘just in case’ scenarios! I took the pack to Madeira for 10 long days on the trails where I put a 2-litre bladder in the back, lunch, snacks, waterproofs, an extra layer, flip flops, a towel and swimmers and all the little extras needed, and still had a little room to spare – it really was perfect for this. Not to mention the zippered inside pocket to put the beer or ice cream money in! Knowing you can walk out the door in the morning and be back in the evening carrying everything you could possibly need is reassuring. It’s probably too big for a short walk, however, and would feel a bit overkill. It might be possible to push the capabilities of the pack for a super lightweight overnighter but I haven’t tested this. I really like the different compartments to organise kit into which makes the pack feel roomier than it is, plus the main compartment is zippered which I often prefer to a buckle.

Comfort and fit

I find the pack very comfortable and fits nicely into my back. I have a short torso so I haven’t needed to alter the length but the adjustable system feels easy to use should you need to. The shoulder straps are nicely padded and the hipbelt fits well. I haven’t experienced any rubbing using the pack. My use has been mainly through spring and summer months so sweat management has been tested well! As the pack sits closely to the back there will always be sweating, unfortunately, so the material of your t-shirt is important (e.g. merino) to reduce the moisture. I was impressed with the bladder compartment and comfort – sometimes with a full pack the bladder feels like it presses into the back panel but I didn’t experience this at all.

Versatility and durability

This pack contains 46% recycled fabric and no PFAS. Even though I have put the pack through its paces it’s difficult to judge durability over only a few months of use, but knowing the top quality of Rab products I have no doubt this will last a long time. Aside from hiking, the pack could be used everyday for other activities, commuting or going to the shops, but it really is perfect for those long walks. It also fits under an aeroplane seat so can be used as carry-on luggage.

Woman hiking in the rain

What I love the most about the Rab Protium 27L Day Pack

What I like the most about the pack are the two deep side pockets and the front stuff pouch. Water bottles and flasks feel very secure, and it’s so handy to be able to put a map, cap, sit mat or waterproofs in the outer pouch.

What I don’t love so much about the Rab Protium 27L Day Pack

Despite having great attachment points at the bottom and sides for walking poles, if the pack isn’t full, the poles tend to flap about – I feel like there could be another toggle or clip. To combat this I cinch them in with the side compression straps which is disappointing as they clearly aren’t designed for this, but it’s a solution and won’t always be the case as mostly I would be using the poles.


Woman hiking

Verdict

This pack is best suited to those who want to walk all day long in all seasons and need to carry the essentials to be self-sufficient out on the trails. I’m really impressed with the pack, it does everything I would expect a modern day-pack to do and looks great. At £130 (at time of writing, July 2025) though, it is on the more expensive side, so would be an investment for those who want something more technical and committed to big hikes. With that in mind, and the slight irritation with the hiking pole side attachments, I would give it 4.5 out of 5.

Find the latest price at:
Rab

Disclaimer: Cool of the Wild received this product free in return for an honest review. We only recommend gear that we love from companies we trust and we are under no obligation to give a positive review. All thoughts and opinions are that of the reviewer and we are in no way influenced by the brand or company.

The post Review: Rab Protium 27L Backpack appeared first on Cool of the Wild.

Paddle Boarding In Cornwall: 8 Places To Paddle

8 July 2025 at 10:00

My first experience of paddle boarding in Cornwall was a day trip on the Helford River with Gylly Adventures. We paddled for an hour, up stream and then beached up to cook freshly picked mussels on an open fire that we created. It was glorious. A proper Swallows and Amazons kind of adventure and it opened up a whole other side of Cornwall that was previously undiscovered for me.

I used to visit the North coast of Cornwall – with all its wild water and dramatic cliffs – every year with my family. I now live there and adore it. But it wasn’t until paddle boarding the secluded inlets, creeks and coves of the South coast that I realised just how much Cornwall has to offer to canoeists, kayakers and stand up paddle boarders.

Since my first trip on the Helford River, I’ve been doing as much paddling boarding in Cornwall as possible. There are so many places to explore and once you know how the tides and winds work, there’s almost always a good option on offer within relatively easy reach.

Best places to paddle board in Cornwall

I’ve not yet managed to explore all the places to go paddle boarding in Cornwall. That will take many years of fun! However, I’m working on it and will continue to update my findings in this article as and when I discover them.

That said, I have so far experienced most of the classic paddle boarding locations in Cornwall. Read on to see where your next paddle boarding adventure might take you.

Paddle boarding in Cornwall on the Gannel

01The Gannel River, Crantock

Parking: Paid beach carpark or free for National Trust members
Get in point: Crantock Beach
Duration: 0.5 to 3 hours
Best conditions: High tide, low wind
SUP Hire: At Crantock Beach

If you’re staying in the Newquay area then a paddle on The Gannel River is a must. The small river opens out into a safe estuary that meets the sea alongside the sandy shores of Crantock Beach. When the sun is shining, the sandy bottom creates delightfully turquoise water that contrasts wonderfully with the dark green of the trees that line the edge of the estuary. It’s gentle, picturesque and varied. But it’s also really accessible and easy to enjoy for a half hour pootle as well as a 3 hour there and back journey.

You can launch on the Newquay side. But it’s easier and a more spacious launch spot if you drive to Crantock Beach and go from there. You can also hire boards from there.

To get the very best out of paddle boarding on the Gannel, it’s best to launch about 1.5 hours before high tide on a spring tide. By doing this, you’ll paddle upstream with the incoming tide which will take you right up the river where it starts to meander and narrow and feels a little like paddling through a bamboo jungle! If you time it right then the tide will have turned just when the river gets a bit too narrow and shallow to continue.

Paddling back out towards the mouth of the estuary provides delightful views of the huge properties on the Pentire Peninsula and it is particularly spectacular at sunset. Plus, if all goes to plan, you’ll have the flow of the river as well as the outgoing tide on your side making paddling easy and relaxed.

Notes of caution

  • If the wind picks up while you’re out, it’s most likely to be westerly which means you’ll be paddling straight into it on your return journey. Account for this with timings and expect a bit of a battle!
  • There can be strong currents from the tide and river where you launch and get out.

Paddle boarding in Cornwall

02The Helford River

Parking: Paid parking at Bosveal Car Park (free to National Trust members). This is a 10 minute walk up the hill from the beach
Get in point: Durgan Beach
Get out point: Durgan Beach or Gweek
Duration: 0.5 to 6 hours
Best conditions: Low wind with a launch after low tide if going all the way to Gweek
SUP Hire: SUP In A Bag

The Helford is a tidal river on the South coast of Cornwall that makes up the North shore of the Lizard peninsula. The river is lined with ancient oak woodlands that hang over the water, tickling it when the tide is high. And once you get away from the main areas, it’s one of the more remote places to go paddle boarding in Cornwall.

There are a few places to launch your paddle board on the Helford River. But I always get in at Durgan Beach. Firstly, this launch spot isn’t affected much by the tide as it’s near to the mouth of the estuary. Secondly, there’s loads to explore from there, both upstream and around the coast. And finally, Durgan is too gorgeous to miss!

For casual paddlers, there are lots of small bays close to Durgan to explore, including Grebe Beach and some great snorkelling, too. A short paddle upstream will take you to the bustling Helford Passage Beach where you can get refreshments. Alternatively, cross the estuary and enjoy waterside dining at the Shipwright Arms in Helford. Highly recommended!

If you’re after a more extended trip, then head upstream with an incoming tide and a few hours of paddling will take you right up to Gweek where you can get out if you arrange to leave a car there. Otherwise, time it right with the tides and you can paddle back down to Durgan with the outgoing tide, taking in Frenchman’s Creek and Port Navas on your way. This will give you a full day trip on the river so be sure to pack lots of water and food.

Notes of caution

  • The upper Helford is very tidal, making launching points at low tide very tricky due to the mud!
  • Westerly and easterly winds can make paddling tough going if you’re going in the wrong direction.
  • An easterly swell can make the water very choppy and should be considered.

Paddle boarding at Perranporth

03Perranporth

Parking: Paid parking right on the seafront
Get in point: Perranporth Beach
Get out point: Perranporth Beach or Trevaunance Cove
Duration: 1 to 4 hours
Best conditions: No swell, no wind
SUP Hire: Pirran Surf

Perranporth isn’t renowned for calm waters that are suitable for paddle boarding. And for good reason; there’s almost always swell rolling in. It’s up there with the best surf beaches in Cornwall offering appropriate conditions for learners and experienced surfers alike.

However, during the summer months, there are a few rare occasions when the stars align and serve up low wind and flat swell resulting in paddle boarding perfection! There are few places I’ve been on this planet that offer such unique scenery as the cliffs to the southwest of the Perranporth. And viewing them from the water is even more spectacular. They’re colourful, dramatic, full of history and super varied with loads to explore.

An hour of gentle exploring will get you to Hanover Cover. Once there, you could easily spend another couple of hours exploring before heading back to Perranporth. Alternatively, keep paddling and you’ll eventually get to Trevaunance Cove at St Agnes. From there you can either get the bus back to Perranporth or have a picnic on the beach before returning by sea. The return trip takes around 4 hours (including lunch) for experienced paddlers.

Notes of caution

  • This trip is for experienced paddlers who should only attempt this paddle if there is very low wind and none forecast. The wind can pick up very quickly making the water choppy and the paddling challenging, not to mention the risk of being carried off course by the wind.
  • Though there are a couple of places to stop and moor-up on your journey to St Agnes, there are no actual get out points.

Paddle boarding at Percuil

04Percuil

Parking: Paid parking at the parish car park
Get in point: Percuil Boatyard
Get out point: Percuil Boatyard
Duration: 0.5 to 2 hours
Best conditions: High tide, low wind
SUP Hire: Paddle and Sail

Tucked away on the secluded Roseland Peninsula is a gorgeous and sheltered creek that is ideal for beginner paddle boarders. The Percuil River is a small tributary of the Fal River and, like the Helford, is skirted with lush woodland and surrounded by rolling countryside.

Launching at the Percuil Boatyard provides a good springboard from which to explore the area. The proximity to a car park is very appealing and enables you to inflate your board there and carry it to the water.

You’ll ideally want to get on the water an hour or so before high tide, depending on how much exploring you want to do. If the tide is high then you can head upstream to ogle at some waterside mansions and enjoy the serenity of the gentle landscape, sharing it only with the rich birdlife.

Head downstream and you’ll find yourself scudding between moored sailing boats and yachts that line the shores of the quaint village of St Mawes. Ice creams and refreshments flow in abundance on the cobbled waterfront of this small fishing harbour. Its south-facing aspect also makes it a delightful place to haul out in the sun.

From St Mawes, more experienced paddlers can continue south into the mouth of the Fal estuary where small sandy coves near St Anthony Head offer idyllic picnic spots to while away the afternoon. Otherwise, stay in the shelter and safety of the Percuil estuary visiting St Anthony’s Church at Place, should you desire a bit of history and culture.

Notes of caution

  • The closer you get to St Mawes, the more exposed the water can be. So though it may be like a mill-pond at Percuil, the conditions can be a little bit different the further south you go!
  • Avoid approaching St Mawes on an easterly wind. This can easily drift you out into the mouth of the Fal River which is frequented by large boats, ships and strong currents.

Paddle boarding on the Fal Rvier Cornwall

05Fal River

Parking: Free at Sunny Corner right next to the water, paid parking at Loe Beach and Mylor Churchtown
Get in point: Sunny Corner, Mylor Churchtown or Loe Beach
Get out point: Mylor Churchtown, Sunny Corner or Loe Beach
Duration: 0.5 to 7 hours
Best conditions: High tide on upper Fal, low wind
SUP Hire: Falmouth River Watersports in Mylor Churchtown

If you’re keen to try paddle boarding on the Fal River then you have lots of options! From full river trips for experienced paddlers to short pootles around quaint inlets, there’s something for everyone.

The tides and wind can make or break a paddling trip on the Fal, so be sure to check the forecast. And note that the further up the river you go, the more the effects of the tide become apparent.

A really nice one-way trip (around 3 hours) is between Malpas and Mylor Churchtown. This avoids the busier area of the estuary near Falmouth and takes in some stunning scenery. It can also be done as a return trip, if you get the tides right.

On a high tide, launch at Sunny Corner near Malpas and paddle south amongst the herons, crossing the path of King Harry Ferry and passing Trelissick estate where the river opens up. Reverse the trip if the tides are low when you launch but be aware that Sunny Corner is VERY muddy if the tide isn’t right up. If you’ve got the times wrong or it’s a neap tide then you may need to get out at Malpas.

Loe Beach is another great place to launch, especially if you’re just out for a casual paddle. From here you can cross over the Fal to Tolcarne Creek, explore Pill Creek or aim for the beach at Trelissick to bag a glorious south-facing picnic spot.

Notes of caution

  • The wind can really tunnel down parts of the Fal River making it very challenging if you’re paddling against it. Try to work with the wind and not against it!

Paddle boarding in Cornwall

06Trevaunance Cove

Parking: Paid parking at Reppers Combe Car Park (make sure you have cahs!)
Get in point: Trevaunance Beach
Get out point: Trevaunance Beach
Duration: 0.5 to 2 hours
Best conditions: High tide, low wind and low swell
SUP Hire: Breakers Surf School

If the journey from Perranporth to St Agnes is a touch on the challenging side then exploring Trevaunance Cove is a superb alternative. It provides a taste of the dramatic scenery of the St Agnes Heritage Coast without the experience needed to take on the open seas.

This area is also usually more sheltered than Perranporth, making it a good option if there’s a little bit of swell rolling in.

There are plenty of opportunities for rock jumping and snorkelling to the right of the cove at Trevellas Porth. If the conditions are good then you’ll more than likely be sharing the experience with other water-babies. It’s a prime spot for the locals so you’ll be in good company!

For a quieter and more tranquil paddle boarding experience, paddle 10 minutes out to the left of Trevaunance Cove to explore arches, tunnels and inlets set below the steep and majestic cliffs. If you lay back and float quietly you’ll probably be treated to some more unusual birdlife than the beaches and seaside towns attract. It’s a spectacular spot that’s very accessible, providing the wind is low and the swell is gentle.


Paddling on the Fowey River

07River Fowey

Parking: Free parking on Quay Street, Lostwithiel
Get in point: The bridge on Quay Street
Get out point: Readymoney Cove
Duration: 3-5 hours
Best conditions: High tide, northerly wind
SUP Hire: River Joyz

Another Cornish tidal estuary that is not to be missed by paddle boarders is the River Fowey. The route from the picturesque town of Lostwithiel to Readymoney Cove in Fowey is varied and scenic, and makes for an excellent one-way trip.

Get on the river as close to high tide as possible in Lostwithiel. There’s a good launch spot near the bridge on Quay Street which immediately puts you amongst the trees that line the meandering river. This upper section is narrow and windy but it soon opens out into grassland and then a wide estuary.

There’s a wide, straight section which can be a bit of a slog if the wind isn’t on your side. But stick to the edges for shelter and interest and you’ll soon find yourself pulling up for a well deserved pint in Golant.

Another couple of hours will take you along the delightful shores of the town of Fowey, dodging moored boats and waving at tourists sipping on sundowners in waterside bars.

A stop in Fowey is well worth it, if you have time, or you can finish here. Otherwise, continue to Readymoney Cove – where Cornish author, Daphne du Maurier once lived – to finish a very satisfying day of paddle boarding in Cornwall.

There are public transport options back to Lostwithiel from Fowey or you might opt to get a taxi from Readymoney Cove.

Notes of caution

  • A southerly wind can make sections of this paddle quite challenging. If possible, paddle on a northerly or low wind.
  • You won’t be able to launch in Lostwithiel unless it’s close to high tide.

Paddling at Maenporth in Cornwall

08Maenporth

Parking: Paid parking at Maenporth Beach Car Park
Get in point: Maenporth Beach
Get out point: Maenporth Beach or Gyllyngvase Beach
Duration: 0.5 to 2 hours
Best conditions: High tide, low wind
SUP Hire: Gylly Adventures

There are lots of excellent places to go paddle boarding in Cornwall for beginners, one of which is the cosy cove of Maenporth. The sheltered nature of the small bay makes it the perfect place to get your sea legs, and it’s rather pretty, too!

Though there’s nowhere to hire boards in Maenporth, you can hire boards from Gylly Adventures just up the road at Gyllyngvase Beach. This can actually play in your favour if you fancy an extended trip!

To get the best out of the cove, beginners should aim to get on the water before high tide. This allows for a greater window of paddling in the safety of the bay. As the tide goes out there’s less sheltered water within the bay.

For those looking to explore the area a bit, a half hour jaunt south out of the bay towards Rosemullion Head, offers unusual rock formations and colourful cliffs. There are multiple options to stop off if the tide is low enough and some good snorkelling to be had, too.

Alternatively, pack up your SUP with supplies and paddle north along the coast, past Swanpool to Gyllyngvase Beach. Here you can drop off your hire board and walk the 2.5 mile coast path back to the car at Maenporth.

Notes of caution

  • A westerly wind makes the bay very sheltered. However, as soon as you move out into the open water it can be very challenging to get back to shore in the wind.

So there you have it; 8 spectacular places to go paddle boarding in Cornwall. Whether you’re a local looking to branch out and explore new areas or if you’re visiting and want to get away from the crowds, paddle boarding is such a wonderful way of exploring our waterways and seeing things from a different perspective.

Plus, paddle board hire in Cornwall is very common and affordable so you don’t need to invest in your own board.

Wherever you choose to go paddle boarding in Cornwall, may you be safe, respectful and have fun!

Happy SUPPING, happy paddle boarders!

The post Paddle Boarding In Cornwall: 8 Places To Paddle appeared first on Cool of the Wild.

Camp Cooking: 18 Vegetarian Camping Meals

17 June 2025 at 08:00

One of the greatest parts about going camping is having the time to create delicious meals. Plus, the food you cook always seems to taste that little bit better after a day stomping around outside. But for many people, camp cooking can be a bit of a chore. With limited space to keep fresh food cool it’s easy to just cook up some pasta, add a jar of sauce and be done with it. And this is totally fine for a couple of nights of your trip. 7 days of pasta, however, can get a little tedious, not to mention lacking some key nutrition!

We’re big fans of vegetarian food — it doesn’t spoil easily when camping, it’s WAY better for the environment and us, and it tastes amazing. But vegetarian camping meals aren’t the obvious choice for many people, even though they’re usually dead easy to make and super scrummy.

So to help make your next camping menu a breeze to plan, we asked a bunch of camp cooking fanatics to share their fave vegetarian camping meal recipes with us. Breakfast recipes, lunch ideas, evening meals and desserts — we’ve got you covered. 

Some of these recipes are vegan-friendly. However, if you’re after only vegan recipes then head over to our selection of scrummy vegan camping food recipes.

This list of vegetarian camping meals has something that everyone will love to cook as much as they’ll enjoy eating — even the meat-eaters! From simple camp stove recipes and easy camping meals for the family, to Dutch oven creations, camp meals to make on the grill and gourmet camping recipes.

18 vegetarian camping recipes

Gail

Cast Iron Ratatouille

Recommended by: Gail Kearns — Co-author of The Gourmet Girls Go Camping Cookbook

From our cookbook, The Gourmet Girls Go Camping: Amazing Meals Straight from Your Campfire. This is a gorgeous and simple recipe to make. It’s all about presentation. Use a mandolin to cut the veggies. We carry one in our camp equipment.

Cast Iron Ratatouille Recipe

Go gourmet on your next camping trip

Ratatouille

Serves 6

Ingredients

  • 4 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 sprigs thyme, leaves only
  • 1 Vidalia sweet onion, thinly sliced
  • Herbes de Provence
  • Fleur de Sel (French sea salt), or substitute any good quality sea salt
  • Freshly cracked black pepper
  • 3 to 4 Roma tomatoes, sliced very thinly
  • 2 yellow or green zucchini, sliced very thinly
  • 2 to 3 long, narrow eggplant (try Japanese or any that have a longer shape), sliced very thinly
  • 1 small log good quality goat cheese

Method

  1. Prepare fire for Dutch oven cooking
  2. In your Dutch oven, warm 1 tablespoon olive oil and cook garlic and thyme for 1 minute over medium heat or until fragrant. Transfer to a large mixing bowl and set aside.
  3. Add another tablespoon of olive oil to the oven and caramelize onions, seasoned with cracked black pepper and Fleur de Sel over medium heat, about 15 minutes. Remove from heat and spread onions evenly across the bottom of the Dutch oven or cast iron skillet.
  4. Prep veggies for arrangement. Pat dry and salt tomato slices with Fleur de Sel. Set aside.
  5. Add zucchini and eggplant slices to bowl with garlic and thyme. Toss with 2 more tablespoons of olive oil and season with Fleur de Sel and cracked pepper.
  6. Arrange the vegetable slices in a spiral around the Dutch oven, working from the outside in. Stack zucchini, eggplant, and tomato in the same order until a complete circle is formed. Once the outside circle is complete, begin another just inside. Continue until the spiral is finished and the middle is closed. Crumble goat cheese over all.
  7. Place Dutch oven back over the coals, cover with lid, and place six coals around the edge of the lid. Cook until the vegetables are browned and tender, about 15 minutes. Allow to rest for 5 minutes before serving.

Joey

Grilled Halloumi and Pepper Stew

Recommended by: Joey Homes — Editor of Cool of the Wild

This vegetarian camping recipe is certainly not one reserved for the non-meat eaters out there. As a meat eater myself I’m a huge fan of vegetarian food when camping. It’s cheaper than meat-filled feasts. It’s much easier to store the ingredients on longer camping trips. And more to the point it’s just plain delicious!

Grilled Halloumi and Pepper Stew Recipe

A super summery camping stew that is as fresh as it is warming.

Halloumi stew in a bowl
Serves 4
(or two if you’re feeling hungry!)

Ingredients

  • 2 red peppers cut into strips
  • 1 yellow pepper cut into strips
  • 250g pack of halloumi sliced
  • 3 or 4 tomatoes chopped into quarters
  • 1 tin tomatoes
  • Juice of ½ a lemon
  • 1 tbs smoked paprika
  • ½ tsp chilli flakes
  • 1/2 tsp ground black pepper
  • Pinch of salt to taste
  • 1 handful of fresh mint, chopped
  • 1 handful of fresh parsley, chopped
  • 1 handful of fresh basil, chopped

Vegetarian camping food on the grill

Method

  1. Place the halloumi and peppers on the grill of a mature campfire or BBQ and leave them to slowly brown and chargrill.
  2. Meanwhile, mix the chopped and tinned tomatoes, lemon juice, smoked paprika, chilli flakes, salt and pepper in a pot and set aside.
  3. Once the halloumi has browned and the peppers are slightly charred on one side, turn them over to cook on the other side.
  4. Place the pot of tomato mixture onto the grill to slowly heat up whilst the halloumi and peppers continue cooking. Alternatively, if there is no space on the grill this can be done on a camping stove.
  5. Once the halloumi and peppers and nicely browned and charred, remove them from the grill and gently stir them into the pot continuing to heat if needed.
  6. Finally, take the pot off the heat and stir in the herbs.
  7. Serve with a chunk of sourdough bread, and a green salad if you’re feeling super summery!

Note: Halloumi has the tendency to disappear between between the bars of cooking grids, so you’ll need to be careful when placing and turning it. It does much better on a grill with vertical and horizontal bars like the one in the pictures, the Primus Kamoto.


Cathy

Grilled Apple Crisp

Recommended by: Cathy Roma — Professional chef and owner of What Should I Make For

Since a popular way to cook fish and veggies on the grill is in a foil pack, why not an easy dessert? This grilled apple crisp cooked in a foil pack is as delicious as it is simple. Mix up the oat topping in advance, grab a few apples, aluminum foil, and pack it for your next excursion. Best part, each foil pack is an individual serving so you don’t have to share!

Grilled Apple Crisp Recipe

This recipe is easily doubled for a big group or cut down for a solo adventure

Grilled-Apple-Crisp

Serves 4

Ingredients

  • 2 firm apples, peeled, cored and diced
  • 3 Tbsp sugar
  • 2 tsp lemon juice
  • 1/3 cup light brown sugar, packed
  • 1/3 cup all purpose flour
  • 1/2 cup rolled oats
  • 1 1/2 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter, softened (1/2 stick)
  • * non-stick foil and heavy duty foil
  • ** vanilla ice cream and cinnamon for serving

Method

  1. Toss apples with sugar and lemon juice. Set aside.
  2. Combine remaining ingredients in a medium bowl and mix well until fully combined.
  3. Tear off four 11-inch pieces of non-stick foil. Alternatively spray four pieces of foil well with non-stick cooking spray. Tear off four 11 inch pieces of heavy duty foil and set aside.
  4. Set your grill to med/low heat.
  5. Spoon 1/4 of the apples on one half of a piece of non-stick foil and top with 1/4 topping.
  6. Fold foil over in half and crimp the edges.
  7. Place crimped pouch on a piece of heavy duty foil and fold in half and seal edges.
  8. Repeat with remaining three servings.
  9. Place on grill and cook for 20 mins. Remove and carefully open each pouch.
  10. Transfer to plates and serve with vanilla ice cream and a sprinkling of cinnamon if desired.

Cook’s Note: Don’t skip the two-step foil pack. This is necessary so the crisp doesn’t burn or stick!


suzanne

Campfire Skillet Hash

Recommended by: Suzanne Lee — photo stylist and lifestyle blogger

My “Campfire Skillet Hash” is versatile enough that it can be eaten for any meal of the day. Easy to cook on an open fire, this dish can be made for an individual or group meal.

Campfire Skillet Hash Recipe

An easy and healthy camping meal for any time of day

Grilled veg

Serves 2

Ingredients

  • 1 TBSP coconut oil
  • 1 can black beans
  • 1 jar of salsa
  • 1 sweet potato, diced and pre-cooked either before your camping trip, or in boiling water over the campfire
  • 1 red pepper, cut. If fresh peppers aren’t available, you can substitute a small jar of roasted red pepper
  • Sliced jalapeños, fresh or canned 4 eggs
  • 1 avocado, optional

Method

  1. Heat coconut oil in cast iron pan over an open fire.
  2. Add black beans, prepared sweet potato, pepper, and jalapeños.
  3. Once the veggies are steaming and the pan appear hot enough, add the eggs and scramble.
  4. Top with salsa and sliced avocado and serve promptly.

Cook’s Note: Don’t forget to pack your can opener!


Man in cap

Mutabal Dip

Recommended by: Devan Cameron – chef and owner of food-focused website

If you like hummus then you’ll LOVE mutabal. It’s one of my favourite recipes to make over a campfire or BBQ. Plus, it has a wonderful creaminess from the high-fat Turkish yogurt, a beautiful smokiness from the eggplants and the crunchy pop of the fresh pomegranates is too good.

This dish is perfect for groups because you easily make a large amount and you don’t need too much equipment. It’s also great to make directly over a campfire.

Mutabal Dip Recipe

A rich, creamy and smokey eggplant dip

Mutabal

Serves 4

Ingredients

  • 2 eggplants
  • 1 + ½ cup yogurt 10% fat
  • ½ cup tahini
  • 1 clove of garlic
  • ½ pc lemon, juiced
  • 4 g vegetable oil (about 1 tsp)
  • sea salt
  • black pepper, cracked

For garnish:

  • 1 tbsp pomegranate seeds

  • 1 sprig of mint leaves
  • 1 glug extra virgin olive oil the absolute best you can find

Method

  1. Roast, smoke or grill the eggplants until the skin is black and the flesh is completely soft. If you’re doing this over the campfire, a metal resting rack works great to make a makeshift grill.
  2. Put the eggplants in a bowl and cover them with a lid or plastic wrap to steam (this will make it easier to peel the skins).
  3. Scoop out the flesh and discard the skins of the eggplants.
  4. Chop or break up the flesh with a metal spoon.
  5. Add the tahini, garlic, lemon juice, yogurt, salt and pepper. Mix well.
  6. Garnish with olive oil, fresh pomegranates and mint.

Jess

Vegetarian Cheesesteak

Recommended by: Jess Ferrin – veggie-lover and part of the Blackstone Griddle Crew

Being vegetarian doesn’t mean you have to miss out on classic meals! This cheesesteak recipe is loaded with hearty mushrooms that won’t leave you missing the meat. With minimal ingredients, it is perfect for camping and is ready in no time!

Vegetarian Cheesesteak Recipe

An easy camping classic that’s ideal for the grill or campfire

Cheesesteak

Serves 2

Ingredients

  • 1 gourmet blend mushrooms (baby Bella, shiitake, and oyster)
  • 1 sliced portobello
  • 1 diced onion
  • 1 diced bell pepper
  • Annie’s organic Worcestershire sauce (because it’s meat-free!)
  • 1 pouch velveeta cheese (comes in a box with 3 pouches)
  • Blackstone Chicago Steak seasoning (or your favourite steak seasoning)
  • Your choice of bread/sub roll

Method

  1. Turn all burners on your BBQ or Blackstone grill to medium-low.
  2. Sauté onions, and bell peppers in oil.
  3. Once the onions/bell peppers have softened, add your mushrooms and sauté until mushrooms have cooked down. 
  4. Season the mixture with the Blackstone Chicago steak seasoning, and add Worcestershire sauce to your desired taste (about 1 tsp). This will give the mixture a great depth of flavour. Mix to combine well.
  5. While your mixture is cooking, place 1 pouch of velveeta directly on the griddle for a few seconds to let it warm up. 
  6. Drizzle some velveeta on the onion/bell pepper/mushroom mixture with a splash of water and mix thoroughly.
  7. Place your bread on the griddle, cut side down to allow to toast. Once toasted, place the sliced bread over your mushroom mixture, and using a spatula remove it from the griddle.
  8. Add an additional drizzle of velveeta on top if you wish.

Lara

Dutch Oven Vegan Curry

Recommended by: Lara Hartog – travel-lover

This vegan curry made in a Dutch oven is the perfect easy and tasty camping meal for vegetarians and vegans. It only requires one pot, a grill, a little bit of cutting and stirring and that’s it, making it an easy dish for large groups.

Dutch Oven Vegan Curry Recipe

An incredibly nutritious and delicious dish that’s largely made from canned products which makes it a great dish for longer camping trips (except for the spinach, but you could even leave that out).

Curry

Serves 4

Ingredients

  • 3 tbsp oil
  • 2 garlic cloves (minced)
  • A bit of ginger (about the size of a fingertip)
  • 1 onion (diced)
  • 2 tbsp curry powder (or paste)
  • 1 Pumpkin (could be any pumpkin)
  • 1 can of coconut milk
  • 1 can (15-oz) prepared chickpeas
  • 2 cups of fresh spinach
  • 1 can of diced tomatoes
  • Salt and pepper to taste
  • Juice from half a lemon (or from a bottle)
  • 4 pre-packed naan bread

Method

  1. Heat the oil in a dutch oven or saute pan.
  2. Add onion and sauté for about 5 minutes (or until the onion is softened).
  3. Add garlic and ginger and sauté for1 minute.
  4. Add curry powder (or pastes) sauté for 1 minute.
  5. Add the pumpkin and chickpea sand stir for about 2 minutes.
  6. Add the diced tomatoes and coconut milk, cover it and stir every once in a while for about 15 minutes until the pumpkin is soft.
  7. In the meantime grill the naan bread according to the instructions on the package.
  8. Add the spinach, lemon juice, salt, and pepper to taste and wait for the spinach to slink.
  9. Serve with naan bread.

man

Scratch Strawberry Chocolate Pancakes with Bourbon Maple Syrup

Recommended by: Mark Joy – outdoor advocate, camper and blogger

These desert pancakes are a delicious sweet treat for breakfast meals while car camping with a group. If you cook these on a campfire, the smoke will add a special extra something. This from-scratch recipe gives the pancakes a unique texture compared to a just-add-water mix, and are quite filling. The sweets will help give you quick energy if you’re going out for a day hike or any other physical activity, too.

Scratch Strawberry Chocolate Pancakes with Bourbon Maple Syrup Recipe

A filling and energy-filled sweet breakfast treat

Strawb pancakes

Serves 4

Ingredients

  • 1 1/2 cups all purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 3/4 cup strawberries, diced
  • 1/2 cup maple syrup
  • 1/2 teaspoon bourbon (more or less for desired booziness)
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup powdered sugar

Method

  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the centre and pour in the milk, egg and melted butter; mix until smooth.
  2. Add chocolate chips, and 1/2 cup of strawberries to pancake mix.
  3. Add bourbon to maple syrup, stir to mix.
  4. Heat a lightly oiled griddle or frying pan over campfire or camp stove.
  5. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both
    sides.
  6. Serve with remaining strawberries, sprinkle of powdered sugar, and bourbon maple syrup on top.

Cook’s Note: To take this recipe on a backpacking trip, you could substitute the pancake mix ingredients with store-bought just-add-water mix, add dehydrated strawberries with chocolate chips, and store in a sealable plastic bag. Pre-mix the syrup and put in a sealable liquid container.


Kate

Fettuccine Dijon

Recommended by: Kate Mura — theatre artist, tarot reader, vegetarian and avid camper

I named my favorite fancy camp meal, Fettuccine Dijon!

I learned it camping with my circle, from Matthew Ellenwood. I love it because it is easy on all fronts: portable, two pots, and it stores it’s own leftovers — if there are any! Plus, it’s great for groups and feels fancy.

Fettuccine Dijon Recipe

Packed with protein. It’s pure creamy, zesty deliciousness.

Pasta

Ingredients

  • 1 package of fettuccine
  • 1 jar of alfredo sauce – my favorite is Newman’s Own garlic
  • 1 can of black beans
  • 1 container of dijon mustard – my favorite is Annie’s Organic

Method

  1. Boil a pot of water big enough for the pasta. Salt or oil it as you can/ desire. You’re camping!
  2. Cook the pasta.
  3. Put the entire jar of alfredo sauce in another pot.
  4. Add in the whole can of beans – no need to strain or rinse.
  5. Add a big squirt of dijon mustard.
  6. Heat it all up.
  7. If you want to do one pot cooking, heat the sauce, after the pasta is done, in the same pot.
  8. If you don’t have a place to hold the pasta while the sauce heats, start off with a big enough pot to ADD the sauce, when the pasta is very al dente so the pasta isn’t overdone.
  9. Make sure you water a tree with the pasta water *before* you add the alfredo sauce.
  10. Once it’s warm and well stirred, serve and enjoy!
  11. If your pack allows, top with parmesan cheese and parsley.
  12. Goes wonderfully with campfire baked bread. AKA – Essential Organics Ready to Bake sourdough, wrapped in foil and tossed in the fire. Or placed on the grill.

Laura

Dutch Oven Vegetable Frittata

Recommended by: Laura Bashar — Author & Photographer of The Camp and Cabin Cookbook

I cook everyday at home using fresh ingredients, so why would I skimp on flavor or fresh ingredients when my family and I are out camping? These two recipes from my latest book, The Camp & Cabin Cookbook, really highlight my cooking philosophy: use fresh, wholesome ingredients to create beautiful, delicious and incredibly satisfying camp food that is also easy to whip up. And when you are camping, hiking, kayaking or active outdoors, you get hungry! No one wants to walk away from the dinner table hungry or to be fed boring and bland food.

Dutch Oven Vegetable Frittata Recipe

A hearty, wholseome and mega heathly camp meal

vegetable_fritatta

Serves 6

Ingredients

  • 10 large free-range eggs
  • 1⁄2 cup heavy cream
  • 11⁄4 teaspoons kosher salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 teaspoon baking soda
  • 1 cup chopped fresh kale
  • 1 cup chopped red bell peppers
  • 1⁄2 pound cherry tomatoes
  • 1 cup chopped zucchini
  • 1 cup shredded cheddar

Method

  1. In a chimney, light up 22 coals.
  2. In a large bowl, whisk together the eggs, cream, 1 teaspoon salt, black pepper, and baking soda.
  3. Mix in the vegetables and cheese.
  4. Pour into a 10-inch Dutch oven and cover.
  5. Place 14 coals on top and 8 underneath the Dutch oven (350°F).
  6. Cover and bake for 40 minutes or until the center of the frittata is set. Check the frittata after 30 minutes for cooking progress.
  7. Let the frittata cool for about 5 to 10 minutes, then slice into wedges and serve.

Another one from Laura…

Grilled Cauliflower Steaks with Kale Pesto and Tomatoes Recipe

Make at your next BBQ and be the envy of even the most dedicated meat-eaters

cauliflower_steaks

Serves 4-6

Ingredients

Kale Pesto

  • 3 ounces kale, stalks removed (see Note)
  • 1 large sprig of fresh tarragon
  • 2 ounces walnuts
  • 1 lemon, grated zest and juice
  • 1 garlic clove, crushed
  • 1⁄4 cup grated Parmesan cheese
  • 3⁄4 cup extra virgin olive oil

Cauliflower Steak

  • 1 cauliflower head
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon ground black pepper
  • 1 large tomato, diced

Method

  1. Prepare the fire for medium-high heat. Place the grill grate over the flames.
  2. Finely chop the kale and tarragon and transfer to a medium-size bowl.
  3. Finely chop the walnuts and add to the kale mix.
  4. Stir in the lemon zest, garlic, and Parmesan until combined.
  5. In a measuring cup or separate bowl, whisk together the lemon juice and 3⁄4 cup olive oil until emulsified and smooth. Mix in with the rest of the pesto and reserve.
  6. Remove the leaves from the cauliflower head and trim the stem end until flush with the flower head.
  7. Place the cauliflower, core side down, on a cutting board. Start- ing at the center of the cauliflower, slice from top to bottom into four “steaks,” approximately 1⁄2 to 1 inch thick. Reserve any florets that break free. They can be skewered and grilled, or cooked in foil packs.
  8. Brush 1 side of each cauliflower steak with 1 tablespoon olive oil and season with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Place the seasoned side down on the hot grill. Brush the tops with the remaining 1 tablespoon olive oil and season with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper.
  9. Grill until lightly charred, approximately 3 to 5 minutes. Care- fully turn the cauliflower steaks over and grill for an additional 3 to 5 minutes or until fork tender. You want the cauliflower firm but not raw.
  10. Transfer the cauliflower steaks to a serving plate and top with pesto and chopped tomatoes.

Cook’s Note: Pesto can be prepared ahead of time using a food processor. Chill until ready to use.


SteveLeConte2018

Vegetarian Quesadillas

Recommended by: Steve Silberberg — Owner of Fitpacking Fat Loss Backpacking Adventures

Vegetarian Quesadillas are always a favorite of my backpacking groups, even among dyed-in-the-wool carnivores. It’s great for vegetarians and the “meat” doesn’t spoil in the backcountry for up to 3 or even 4 days.

Vegetarian Quesadillas Recipe

Delicious, easy and with a super quick clean-up (unless you add salsa!)

Sanjeev Quesadilla

Ingredients

  • Tortilla Wrap (flour is better because corn falls apart easily. 8″ is about the right size)
  • Shredded Cheese (I like Mexican Blend. Smaller shreds melt better)
  • Vegetarian Chicken (Morningstar soy strips or Quorn mushroom chunks)
  • Prepared Guacamole in a sealed container / pouch
  • Parboiled Rice
  • Red Pepper Flakes
  • Optional Salsa (Roma tomatoes that hold up well in a backpack plus powdered Salsa mix)

Method

  1. Put a tortilla in your Teflon fry pan over medium heat
  2. Cover half the tortilla in cheese
  3. Cover the cheese with “chicken” strips
  4. Sprinkle Rice on top of that
  5. Coat the other side of the tortilla with guacamole
  6. Sprinkle on the crushed red peppers
  7. When the cheese begins to melt fold the tortilla in half (cheese side down)
  8. When the bottom starts to get brown, flip the tortilla
  9. This process shouldn’t take more than a minute or two.
  10. Spoon salsa on top

Veg logo

Kebobs with Pineapple and Red Pepper

Recommended by: The Vegetarian Resource Group

Recipe by: By Chef Nancy Berkoff, RD, Vegans Know How to Party

Kebobs, brochettes, or skewered food date way back in culinary history. Kebobs are a fast and convenient way to cook protein, vegetables, and fruit. Kebobs are the original “meal on a stick.”

You can cook kebobs on a barbecue, stove-top or electric grill, a large skillet, or, if you are careful, in a broiler. If you want to both “kebob” fast and slow cook foods for one meal, place the fast-cookers on skewers separate from the slow-cookers. For example, cherry tomatoes, pineapples, fresh peaches or apricots, pearl onions or small onion chunks, extra-firm tofu, and button mushrooms all cook quickly, and can be placed on one skewer. Carrots, potatoes, apples, and winter squash cook slowly and should be placed together on another skewer.

Kebobs with Pineapple and Red Pepper Recipe

Easy to make with all types of camp cooking equipment

KABOBS

Serves 10

Ingredients

  • 1/2 cup lite soy sauce
  • 1/4 cup olive oil
  • 1/2 cup dry white wine or 1/4 cup white vinegar combined with 1/4 cup cold water
  • 1/2 cup minced onions
  • 2 cloves garlic, minced
  • 1 pound 1-inch chunks extra-firm tofu, seitan, or tempeh (about 3 cups)
  • 2 cups 1-inch pieces red bell pepper
  • 2 cups 1-inch chunks fresh pineapple

Method

  1. Combine soy sauce, oil, wine or vinegar and water, onions, and garlic in a large plastic or glass bowl. Add tofu, seitan, or tempeh and marinate in a cooler for 1 hour.
  2. Remove tofu, seitan, or tempeh from marinade. Save marinade.
  3. Preheat grill. On skewers, alternate tofu, seitan, or tempeh with red pepper and pineapple.
  4. Place kebobs in a shallow pan. Drizzle with marinade. If using a grill, place directly on grill. Grill just until pepper begins to brown.
  5. Serve alone, on a bed of couscous or cooked bulgur wheat, or with a fresh spinach salad.

Kimberly

Chana Masala

Recommended by: Kimberly Barnes — Founder and Chief Kitchen Adventurer at Might Be Vegan

My favorite vegetarian / vegan dish to prepare and enjoy outdoors is Chana Masala.

The reason I love this dish for camping is because it can be prepared simply using a single pot on a portable stove or in dutch oven. And while I do have an affinity for fresh ingredients, to my surprise, this dish is still as flavor-packed when using canned ingredients. This dish is a hit among groups and can be served solo or on top of your favorite rice or grain.

Chana Masala Recipe

A high-protein Indian dish that’s full of sweet heat, and quick and easy to prepare in a hurry—especially if you chop your onions and garlic in advance

Chana Masala

Ingredients

  • 2 15-oz Cans Prepared Chickpeas
  • 2 – 3 Heaping Tbsp Tomato Paste
  • 1 Small Sweet Yellow Onion, Minced
  • 1 Thumb-size Piece of Ginger, Peeled and Finely Minced (or About 2 Tbsp)
  • 6 Garlic Cloves, Finely Minced (or About 3 Tbsp)
  • ½ Cup Fresh Cilantro, Minced
  • 1 Tbsp Ground Coriander
  • 2 Tsp Ancho Chili Powder
  • 1 Tsp Ground Turmeric
  • 1 Tsp Garam Masala (You can also make your own.)
  • 1 – 2 Tsp Coconut Sugar (or Maple Syrup)Grapeseed Oil

Method

  1. Add 1 tbsp oil into large a dutch oven or saute pan. Once heated, add oil, onion, cumin, and a pinch of salt. Add minced garlic, ginger and cilantro to the pan. Stir to incorporate.
  2. Add ground coriander, chili powder, and turmeric. Stir to coat your onions. If your pan is dry add a bit more oil.
  3. Now add your chickpeas (with the liquid) and tomato paste. Season with salt if needed here.
  4. When the chana masala is getting thicker, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar or maple syrup for sweetness and to offset the heat.
  5. Remove from heat and stir in garam masala.
  6. Allow cooling for a few minutes before serving over rice.

Dr Sony Sherpa Mushrooms

Pan-fried Mushrooms

Recommended by: Dr Sony Sherpa – Holistic Health Expert/ Writer at Nature’s Rise

This recipe takes 30 minutes to make. It is easy to prepare and cook and requires minimal equipment, making it a great meal recipe for camping. Additionally, it can be easily adapted to make it suitable for use in the backcountry or when hiking. Simply substitute fresh mushrooms with dried mushrooms and prepare the egg mix and flour mix before you go. Lightweight gourmet camp cooking at it’s best!

Pan-fried Mushrooms Recipe

Mushroom is a superfood that contains various nutrients and offers a myriad of health benefits. This recipe is great for memory and concentration, especially if you plan to use medicinal mushrooms like lion’s mane.

Ingredients

  • 6 cups of chopped mushrooms
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ cup dairy or non-dairy milk
  • 3 to 6 teaspoons of any vegetable cooking oil

For seasoning:

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground pepper
  • 1 ½ tsp sea salt
  • 2 tsp paprika
  • 2 tsp Italian seasoning

For the dip:

  • 2 tbsp ketchup
  • 2 tbsp mayonnaise

Method

  1. Prepare the mushroom.. If you use dried mushrooms, soak them in water first.
  2. Mix the milk and the egg in a bowl. In another bowl, combine all the seasoning with flour and mix well.
  3. Dip a slice of the mushroom in the bowl containing eggs and milk. Then, dredge it in the flour and seasoning mixture.
  4. Pan-dry the prepared mushroom. Let the mushroom cook for 3-4 minutes until both sides are evenly brown without burning the mushroom.
  5. Sprinkle finely chopped fresh parsley. Serve hot with a dip of your choice..

Woman holding cat and veggies

Solar Oven Blueberry Cornbread Muffins

Recommended by: Pamela Reed – owner of Brooklyn Farm Girl

Solar Oven Blueberry Cornbread Muffins Recipe

Solar Oven Blueberry Cornbread Muffins that are baked in 30 minutes in a solar stove, no electricity needed! These are so easy to make, perfect for camping trips!

Blueberry-Cornbread-Muffins_6

Ingredients

  • ½ cup cornmeal
  • ½ cup flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup water
  • 1 cup fresh blueberries

Method

  1. Add cornmeal, flour, sugar, baking powder and salt to bowl. Mix.
  2. Add water. Mix.
  3. Add blueberries and gently mix with spoon.
  4. Pour into silicone baking cups and bake for approximately 30-35 minutes with full sun. For cloudy days, extend baking time.

smiling Woman with brown hair

Lentil Stew

Recommended by: Stacy Morrison – writer at The Camping Buddy

This dish is great for camping as it’s very simple but extremely tasty and filling – plus it doesn’t require refrigeration so you can easily pre-prepare all the ingredients ahead of time. The savory combination of lentils with vegetables makes this meal balanced and satisfying without being too heavy or rich like certain vegetarian dishes may be. It also freezes well which means you can store leftovers from one camping trip in your freezer until your next adventure!

Lentil Stew Recipe

This is one of my favorite vegetarian camping recipes. I usually cook it on my portable stove but it can definitely be done in a dutch oven or over the campfire as well!

Lentil stew

Ingredients

  • 1 cup uncooked brown lentils
  • 2 tablespoons olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 large carrots (diced small)
  • 1 red bell pepper (diced small)
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder

Method

  1. Start by heating up a tablespoon of olive oil in the pot over medium heat then add onions, garlic, carrots and bell peppers to cook till they soften – about 5 minutes should do the trick.
  2. Add cumin powder & coriander powder plus any other herbs & spices you desire.
  3. Stir everything together before adding the raw lentils into the mix – keep stirring occasionally while cooking them until they become slightly tender.
  4. Add 4 cups of water along with some freshly chopped thyme sprigs if desired, then bring mixture up to boil; once boiling reduce heat & let simmer stirring every now and then.
  5. Once all liquid has been absorbed (around 25 minutes later) your stew should be a delicious thick gravy like consistency.
  6. Serve hot with some crusty bread on side or even alone as hearty main meal that will leave everyone asking for seconds!

Mary headshot

4 Bean Salad

Recommended by: Mary Bishop – founder of The Vegan Mary

Once you try this effortless side dish (or light lunch), it’s sure to become a camping staple. Packed with protein and complex carbs (not to mention dietary fiber), this hearty salad is a tasty way to help fuel your hiking and biking. Don’t let the simple ingredients fool you, this dish packs loads of savory flavor. You will be amazed how fresh this salad tastes, even with canned beans. Even better? It requires only one bowl and about five minutes to prep. This salad also holds up well to heat and doesn’t require refrigeration.

4 Bean Salad Recipe

Simple, quick, tasty and made with long lasting ingredients – the perfect vegetarian camping meal!

Bean salad

Ingredients

  • 1 (15 oz.) can cut green beans, drained
  • 1 (15 oz.) can garbanzo beans (aka chickpeas), drained
  • 1 (15 oz.) can kidney beans, drained
  • 1 (15 oz.) can baby lima beans, drained
  • 1/2 T onion powder
  • 1 t celery seeds
  • ¾ cup sugar
  • 2/3 cup white vinegar
  • 1/3 cup vegetable oil
  • 1 t salt
  • 1 t pepper

Method

  1. Mix all ingredients in bowl. Serve immediately or let marinate for even more flavor.

Sam-Headshot

Chocolate Banana Boat

Recommended by: Sam Maizlech — Outdoors & Travel expert for Glacier Wellness

This dessert is great for camping since it takes little to no effort and is a great way to mix things up from the standard s’mores. While it may not be the healthiest dessert, bananas are super effective for giving you that much-needed energy boost thanks to their high concentration of iron, potassium, and B vitamins. It’s quick, it’s easy, and it’s good for the whole family.

Chocolate Banana Boat Recipe

Easy and fun to make, and SO delicious

grilled-banana-boat

Serves 1

Ingredients

  • 1 banana
  • 2 tbsp. semi-sweet chocolate chips
  • 2 tbsp. mini vegan marshmallows
  • 2 tbsp. cereal of choice (slightly crushed)

Method

  1. First, slice the banana lengthwise (not all the way through) and place it on a piece of foil.
  2. Place your chocolate chips and marshmallows into the sliced banana.
  3. Next, wrap the banana boat in foil and place over a fire on a grate or on a grill.
  4. Unwrap and top with cereal.
  5. Finally, wait a few minutes for it to cool and enjoy.

Looking for more camp cooking ideas? Check out these one pot camping meal recipes.

The post Camp Cooking: 18 Vegetarian Camping Meals appeared first on Cool of the Wild.

❌