Four surprisingly easy vegetarian camping meals for autumn

1
155
camping-food-recipes-vegetarian
  1. Sweet-potato burritos
    These bundles of joy will warm your hands before filling your stomach. Suggested ingredients include: sweet potatoes (substitute with a winter squash if you’d like), black beans, red onion, bell peppers, jalapeño or habanero peppers, broccoli, mushrooms, a copious dose of garlic, cilantro, cumin and black pepper. As with each recipe on this list, pre-mixing spices and preparing vegetables to store in Tupperware beforehand can save you time and space; peeling garlic in the wilderness is no fun and if you’re relying on your fire, time can be of the essence. If you’re relatively new to camping, prepare what you think you’ll need, then double that amount. Go ahead and watch a quick YouTube tutorial on proper wrapping techniques to prevent spillage around the fire.
  1. Chili & cornbread
    A meat-free take on a cold-weather classic. Combine your choice of two beans, yellow onion, carrots, bell or poblano peppers, jalapeños, green onion, garlic, chili powder, cumin and black pepper. Supplement with quinoa or a meat substitute to diversify texture and add protein. Spice up your cornbread with extra jalapeño pepper or bring along some rosemary for a savory twist. Jiffy corn-muffin mix is your friend. Cover the skillet and monitor closely so the bottom doesn’t burn, especially if you’re working with a cast-iron skillet on open flame.
  1. Veggie egg scramble
    Pasteurized eggs will keep fresh for a remarkably long time, especially in cooler weather or if you elect to “glamp” or have access to a cooler. This scramble is perfect for tossing in leftover vegetables and those broccoli stalks you avoided. Wrap it up in extra tortillas and add shredded cheese or hot sauce to elevate your game.
  1. Grilled vegetables
    Wrap any seasoned vegetables in tinfoil and rotate in the fire every two or three minutes for a total of about 10 minutes. Corn on the cob is a popular choice, but this dish is another opportunity to finish off any unused veggies and seasoning; zucchini squash, peppers, green beans, carrots, asparagus, potatoes and onions cut long-ways are excellent options.