Vegan Camping Food: A 3-Day Meal Plan with Recipes and Packing List

Camping as a vegan can be so much fun. Not only do you get to enjoy the great outdoors, but you also get to be creative with your meals. I've been camping as a vegan for years, and finding the right food setup took a bit of trial and error. This guide is everything I've learned from what to pack to what to eat, to the vegan swaps that are easy to miss. 

This guide covers three days and is written for two people, though all recipes are easy to scale up or down as needed. 

Before You Go: Ask Yourself These Questions

There are a few logistical questions worth answering before you finalize the plan for food. Your answer will shape everything from what protein sources you can bring to which recipes are realistic. 

Cold Storage: Do you have reliable access to ice? If ice is unreliable, shift your menu toward shelf-stable proteins like canned beans, lentil pouches, nut butter packets, or shelf-stable tofu. 

Cooking Methods: How are you cooking your meals? Will you have a fire or a camping stove? If using a small camping stove plan for roughly 1 tank per 2-3 meals and always bring a spare. Check whether your fire pit has a grate or cooking rack, if not you'll need a tripod and aluminum pans, you can balance.

Access to Water: Plan to take at least 1 liter of water per person per day for drinking and allocate additional water for cooking. 

Vegan Camping Packing List

Here's the full list of what to bring. We've refined this over multiple trips and added new items until we felt we finally hadn't forgotten anything important. 

Sleep and Shelter

• Tent
• Tarp (for under the tent)
• Mallet and stakes (hand shovel if the ground is hard) 
• Air mattress, pump, and fitted sheet (check how pump is powered, can be powered by plug, car, or foot pump)
• Sleeping bags (2) and extra blankets
• Door mat

Camping Essentials 

• Bug spray
• Fire starter and lighter
• Lantern and head lamp
• Biodegradable trash bags
• Camping chairs (2)
• Duct tape
• Hydration backpack (2)
• Scissors

Kitchen Supplies

• Cooler plus 1 bag of ice per day
• Camping stove plus extra propane or butane (plan for 1 tank per 2 meals)
• 9" skillet
• Aluminum foil and 9" aluminum foil pans
• Can opener and kitchen knife 
• Tongs, spatula, whisk big spoon potato masher 
• Silicone bowls, plates, silicone cups, and silverware
• Dish soap, sponge, dish towel, sink bin
• Tea kettle, travel mug, tea bags 
• Shower caps (great for keeping food warm 
• S'more sticks (2)
• Tablecloth and camping table if no picnic table
• Reusable water bottle 

Bath and Hygiene 

• Popup shower (if there is no shower)
• Shower bag (if there is no shower)
• Shower shoes (1 pair each)
• Bath towels (2)
• Kula cloth (2)
• Baby wipes 

Electronics and Extras

• Solar phone charger and charging blocks 
• Battery-powered fans
• Extension cord (if electricity is available at your site)
• Hammock and straps 
• Binoculars 
• GPS device (ex Garmin inReach), especially if remote

Vegan Camping Meal Plan (3 Days, Serves 2)

Most of these meals are shelf-stable and require minimal cold storage. Anything that needs the cooler is planned earlier in the trip. This plan works well on active days, such as hiking or other physical activities. It's carbohydrate forward, which helps fuel your cells and keep you moving. 

Breakfast

Day	Meal	Notes
Day 1	Just Egg + everything bagel bread + hot sauce + fruit	Requires cold storage; use promptly after opening
Day 2	Instant oatmeal + nuts + banana	Can make with shelf-stable soy milk for more protein.
Day 3	Savory trail mix bowl + small carton of soy milk	No cooking required, great for when you want to start the day off fast.

Lunch

Day	Meal	Notes
Day 1	Hummus wrap with veggies + carrots	Make this from home and eat on day 1 while still fresh
Day 2	PB&J on whole grain bread + vegan jerky + apple	Use individual nut butter and jam packets (Smash is my favorite jam!)
Day 3	White Bean and Olive Snack Plate	No cooking needed!

Dinner

Day	Meal	Notes
Day 1	Spicy black bean stuffed potatoes	Takes the most time. Cook on day 1 when your energy is high
Day 2	Vegan 3-bean chili + instant rice or quinoa
Day 3	Birch Benders vegan pancakes + bananas + peanut butter + optional dairy-free chocolate chip	Breakfast-for-dinner with 7-9 grams of protein. Shelf-stable and a fun send off meal

Dessert and Snacks

For s'mores, regular marshmallows are not vegan and have gelatin. Use Dandies marshmallows instead. They are widely available at Whole Foods, Target, Sprouts, and more. There are also vegan chocolate options, or a Justin's Peanut Butter cup can work great. 

Snacks to keep on hand throughout the trip 

• Peanut butter-filled pretzels
• Energy bars 
• Honeycrisp apples
• Carrots
• Vegan jerky
• Individual nut butter packets 

On high-activity days like longer hikes, always remember to bring snacks and water. 

Protein Notes

The meal plan above is higher in carbohydrates by design. This is great for hiking and activity. If you're camping for multiple days with sustained physical activity, it's worth adding more intention to your protein. These are easy ways to add more protein without complicated prep: 

• Add hemp seeds to breakfast 
• Pack individual nut butter packets for snack and lunch 
• Bring vegan jerky for trail snacks 
• Add hummus packets to snacks
• Consider shelf stable edamame based snacks. 

Vegan Camping Recipes (serves 2)

JustEgg Scramble + Everything Bread 

• 1 bottle of Just Egg
• 2 slices of everything bagel bread or 2 everything bagels
• Hot sauce to taste

1. Place your 9" pan on the camp stove over medium heat, or rest it on the grate over your fire. Give it about a minute to warm up, you'll know it's ready when a drop of water flicks onto it and sizzles.
2. Shake the Just Egg bottle well, then pour it into the pan. Using a spatula or spoon, gently push the egg from the edges toward the center as it sets. Keep doing this every 30 seconds or so until it looks like soft, fluffy scrambled eggs with no liquid remaining. This takes about 3-5 minutes.
3. Spoon the scramble onto your bread and add hot sauce to taste.

Camping note: Just Egg needs to stay cold until you use it. Plan this for Day 1 breakfast so it's still at its freshest. Once opened, use the whole bottle within 1-2 days.

Powered Up Instant Oatmeal

• 2 lower-sugar instant oatmeal packets
• ¾ cup boiling water or soy milk for more protein per packet
• 1 banana
• 1 tablespoon hemp seeds per serving
• 1 individual nut butter packet per serving

1. Fill your tea kettle with water and place it on the camp stove or over the fire. Bring to a boil, you'll see steam rising and hear it bubbling.

1. Open one oatmeal packet and pour it directly into a camping mug. Pour ¾ cup of the boiling water over it and stir to combine. Let it sit for 2 minutes to thicken.
2. While it sits, use your kitchen knife to slice the banana on your plate, cut straight down in small rounds.
3. Stir hemp seeds into the oatmeal, then top with banana slices and squeeze the nut butter packet over the top.

Camping note: This is a no-fuss breakfast that requires almost no cleanup. If your kettle doesn't have measurement markings, ¾ cup is roughly three-quarters of a standard camping mug.

Savory Trail Mix Breakfast Bowl + Soy Milk

• ½ cup roasted chickpeas (store-bought, like Biena or Good Bean brand)
• ¼ cup pumpkin seeds (pepitas)
• ¼ cup mixed nuts (almonds, cashews, or whatever you like)
• ¼ cup dried fruit (raisins, cranberries, or chopped dates)
• 2 small cartons of soy milk

1. Add chickpeas, pumpkin seeds, nuts, and dried fruit to each camping bowl and give it a stir to mix everything together.
2. Pour soy milk over the top and eat like cereal, or keep the milk on the side for sipping.

Hummus Wrap with Veggies + Carrots 

• 2 large flour tortillas
• 2 single-serve hummus packets or ½ cup hummus 
• 1 cup mixed veggies whatever combination you like and can keep fresh: sliced bell pepper, cucumber, shredded carrots, spinach, sliced avocado
• Salt and pepper to taste
• Carrots on the side for dipping:

1. Lay your tortilla flat on your plate.
2. Spoon hummus down the center of the tortilla and spread it out with the back of the spoon, leaving about an inch of empty space around the edges.
3. Layer your veggies on top of the hummus.
4. Season with a little salt and pepper if you'd like.
5. To wrap it: fold the two short ends of the tortilla in first, then roll from one long side over the filling, tucking as you go. It doesn't have to be perfect.
6. Serve with carrots on the side.

White Bean and Olive Snack Plate

• 1 can white beans (cannellini beans work great)
• ½ cup olives (pitted get a snack pack or small jar so you don't have to worry about keeping an open can cold)
• 1 cup cherry tomatoes
• Whole wheat crackers
• Olive oil
• Salt, pepper, and any dried herbs you like (Italian seasoning or garlic powder work well, pre-pack in a small bag at home)

1. Open the can of white beans with your can opener. Drain and rinse them by slowly pouring the can out and letting the liquid drain - you can do this right in the can if you're careful, or pour into your camping bowl first.
2. Add the beans to your camping bowl. Drizzle a little olive oil over the top and season with salt, pepper, and any dried herbs. Give it a gentle stir.
3. Arrange everything on your camping plate or small bowl: beans, olives, and cherry tomatoes, and eat with crackers on the side for scooping.

Spicy Black Bean Stuffed Potatoes

• 2 russet potatoes
• 1 can spicy black beans
• 1 avocado
• 2 tablespoon salsa (individual packets travel well, grab some from a Chipotle or Taco Bell)
• Olive oil
• Salt and pepper

1. Using your kitchen knife, poke each potato 6-8 times all over. Tear off a sheet of aluminum foil large enough to fully wrap each potato, place the potato in the center, and fold the foil tightly around it with no gaps.
2. Place the wrapped potatoes directly in the hot coals at the edge of the fire, or on the cooking grate above the flame. Cook for 40 minutes total, using your tongs to rotate them a quarter turn every 10 minutes so they cook evenly on all sides.
3. About 10 minutes before the potatoes are done, open your can of black beans with the can opener and pour them into your 9" pan. Place over the fire or camp stove on medium heat and stir occasionally until warmed through, about 5 to 7 minutes.
4. While the beans warm, cut your avocado.
5. Unwrap a potato to check doneness; a knife or fork should slide in easily with no resistance. If it still feels firm, rewrap and cook for another 10 minutes.
6. Once done, place each potato on a camping plate and cut a slit down the middle lengthwise. Press the ends toward each other to open it up, then use a fork to fluff the inside flesh a little.
7. Spoon the warm black beans generously over the open potato, then top with avocado and a drizzle of salsa.

Camping note: Bring your avocado slightly underripe, it will be perfectly ripe by Day 1 or 2 and won't get mushy

Vegan 3-Bean Chili + Instant Rice

• 1 can mixed chili beans
• 1 (4 oz) can tomato sauce or tomato juice
• Chili seasoning to taste (pre-packed in a small bag at home)
• 1 packet instant rice

1. Open both cans with your can opener and pour them into a 9" aluminum pan. Stir to combine.
2. Add chili seasoning a little at a time, stirring and tasting as you go. Start with about a teaspoon, you can always add more to taste.
3. Place the pan on the fire grate or camp stove over medium-low heat. Cook for about 30 minutes, stirring every few minutes to prevent the bottom from burning. The chili is ready when it's thickened and hot.
4. About 5 minutes before the chili is done, prepare your instant rice according to the packet directions, usually just boiling water and letting it sit covered for a few minutes.
5. Serve the chili over the rice.

Camping note: This recipe uses only shelf-stable ingredients, so no cooler space is needed. It's a great last-night dinner when your ice is low and you want something hot and filling with minimal cleanup.

Vegan Camping Pancakes

• 1 bag plant-based Birch Benders pancake mix (make sure the bag says "plant-based", the regular version is not vegan)
• 1 cup clean water
• ½ teaspoon cinnamon, optional (pre-pack in a small bag at home)
• 1 banana, sliced
• 1-2 tablespoons peanut butter (little pre-packaged cups work great!) 
• Maple syrup
• 2 tablespoons Enjoy Life dairy-free chocolate chips (optional)
  

1. In a bowl, combine the pancake mix and water. Stir until just combined; a few lumps are totally fine and actually make fluffier pancakes. If using cinnamon, stir it in.
2. Heat your 9" pan on the camp stove or over the fire grate on medium heat. To test if it's hot enough, flick a few drops of water onto the surface. If they dance and evaporate, you're ready.
3. Pour about ¼ cup of batter per pancake into the pan. You'll likely cook one or two at a time, depending on the size of your pancakes. 
4. Watch the surface of the pancake. When bubbles start forming across the top, and the edges look set (not shiny or wet), it's time to flip, usually around about 2 to 3 minutes. Slide your spatula underneath and flip in one motion.
5. Cook for another 1 to 2 minutes on the second side until golden. Repeat with the remaining batter.
6. Serve topped with sliced banana, peanut butter, and optional to add chocolate chips, and syrup.

Camping note: Campfire heat is less predictable than a kitchen stove. Your first pancake is almost always a test pancake. Don't stress if it's a little uneven.

Vegan Camping Grocery List

Organized by storage type so you can shop and pack easier. These quantities are for two people for 3 days of meals. 

Cold Storage	Canned / Shelf Stable	Dry / Pantry	Snacks / Dessert
Just Egg* (1 Bottle)	1 (14ounce) can spicy black beans	Plant-based Birch Benders mix	Roasted Chickpeas (buy or make)
Bananas (3)	1 can mixed chili beans	Lower sugar oatmeal packets (2)	Mixed nuts + dried fruit
Cherry tomatoes (¼ cup)	1 (14 ounce) can white beans	Everything bagels (2)	Pumpkin seeds ( 1 cup)
Honey crisp apples (4)	1 (15 ounce) can tomato sauce	Whole grain bread (4 slices)	Energy bars (8)
Baby carrots (1 bag)	Packet instant rice (1)	Flour tortillas (2)	Chocolate bar for s’mores
1 avocado	Maple syrup (for pancakes if desired)	Hemp seeds (small bag)	Graham crackers (no honey)
	Small cartons of soy milk (4)	Olive oil (small bottle)	Dandies marshmallows
	Salsa / hot sauce packets	Cinnamon	Nut butter packets
		Salt + pepper	Vegan jerky
		Chili seasoning	Hummus (shelf-stable)
		Russet potatoes (2)	Olive snack packs
			Whole wheat crackers

Packing Up

Vegan camping has a bit of a learning curve, but once you nail your setup it's genuinely an enjoyable way to experience the outdoors.

Two things that make or break a vegan camping trip is a) not knowing the cold storage situation and b) not having vegan marshmallows. 

Where are you heading next? I'd love to hear how this plan works for your trip.