Categories: Camping RecipesDinner

Vegan Camping Part II: 7 Recipes for the Road

Vegan cooking duo, Chris Pettrellese ( and Jasmine Briones ( recently took an epic voyage from LA headed north along the Big Sur coast, and you better believe we wanted to know what was going to be on their shopping list!

If you thought cooking vegan was daunting, let alone camping and cooking vegan, these recipes will make you think otherwise. Double win—many of the ingredients used below, such as egg replacement, and almond milk do not need to be refrigerated… which is perfect for a multi-day car camping trip. Find their 7 recipes ranging from Zucchini Oatmeal for breakfast to Fire Baked Sweet Potato S’mores for desert below, plus recommended camps at the bottom of the post!

Zucchini Oatmeal (Zoats)

(Pictured above) Recipe from

You could bring a grater with you, but we opted to finely chop our zucchini, which worked just fine.



½ cup gluten-free rolled oats
⅓-1/2 cup shredded zucchini

1 cup water
2 tbs almond milk
½ tbs maple syrup
¼ tsp cinnamon
⅛ tsp vanilla bean powder
Stevia as needed
Toppings: Fresh fruit & peanut butter

  1. Bring the oats, zucchini and cinnamon to a boil over medium in the water, then bring down to a simmer until the oats absorb the water.
  2. Add in the remaining ingredients and stir until combined.
  3. Top with peanut butter* and fresh fruit.


You can either stir in the peanut butter or use it as a topping.

Vegan Egg Breakfast Sandwich


Bread of choice, presliced (we used Trader Joe’s Sourdough Wheat)
1/2 large tomato, sliced
Greens of choice (Chris chose spinach)
2 servings Follow Your Heart VeganEgg
1 tbs nutritional yeast
½ tsp dried dill
Salt & pepper to taste


  1. Cook the VeganEgg according to package directions with the addition of the spices.
  2. In the meantime, toast 2 slices of bread on the grill until desired crunch is reached.
  3. To assemble, simply pour the cooked VeganEgg onto one piece of bread, and on the other, greens of choice and sliced tomato. Sandwich the pieces together and dig in!

Vegan Chia Chili (Make before you go)


½ cup diced red onion
2 cloves garlic
3 stalks celery, diced
½ cup diced carrots
1 green bell pepper, diced
16 oz. black beans
16 oz. kidney beans
1 zucchini, quartered and chopped
1 yellow squash, quartered and chopped
½ cup diced tomato
2 cups water
2 ½ tbsp tomato paste
2 tbs chili powder
1 tsp cumin
½ tsp paprika
¼ tsp salt
1/8 tsp black pepper
1/8 tsp cayenne pepper
2 tbs chia seeds


  1. Heat about ¼ cup water in a large pot over medium heat. Once simmering, add the onion, garlic, celery, bell pepper and carrot, and cook until tender, about 8 minutes. Be sure to keep adding water as needed to prevent burning.
  2. Add in the remaining ingredients, except for the chia seeds, and bring to a boil.
  3. Once boiling, lower to a simmer and cover for 40 minutes.
  4. Remove from heat and cool for 5 minutes. Stir in the chia seeds, and allow it to thicken to room temperature. Serve with rice.

Roadside Hummus And Veggie Sandwiches


Bread of choice, pre-sliced (we used Trader Joe’s Sourdough Wheat)
Avocado, sliced
Cucumber, sliced
Bell Pepper, cut into strips
Tomato, sliced into rounds
Chao Cheese

No tricky directions, simply assemble and dig right in!

Grilled Veggie Salad w/ Garden Greens And Chickpeas


1 zucchini, cut into ¼” rounds
1 medium avocado (not too soft), deseeded, halved and peeled
8 oz shiitake mushrooms, stems removed
1 block extra firm non GMO tofu
Marinade of choice: we used Whole Foods Fig Balsamic (oil-free) and Korean BBQ
2 cups greens of choice, roughly chopped (fresh from the Sweet Pea Farm)
16 oz. chickpeas
1 ½ tbs nutritional yeast
1 tbsp lemon juice, picked fresh from Sweet Pea Farm
½ tsp dried dill
Lemon juice (fresh from the Sweet Pea Farm)
16 oz. chickpeas
Salt & pepper to taste


  1. Remove the tofu from the package and drain out liquid. Place in between a towel and press to squeeze out additional liquid. Dice the tofu and place the tofu in a large Ziploc bag with marinade of choice. If this could be done overnight, that would be ideal.
  2. Place the mushrooms in another large Ziploc bag with marinade of choice. If this could be done overnight, that would be ideal.
  3. Place the vegetables on the grill and season with salt, pepper and lemon juice as desired. Allow vegetables to cook on each side until grill marks form, then flip.
  4. Add the tofu to a medium pan and cook until warmed through.
  5. Add the mushrooms onto the grill and cook until grill marks form, then flip.
  6. Chickpeas: Drain and place into a small pot with nutritional yeast, dill, salt, pepper, and about 1 tbsp lemon juice. Taste test and adjust seasonings as desired.
  7. Once all of the vegetables are cooked, assemble the salad. Place a bed of greens on the bottom of your bowl, and top with ingredients as desired.

Jackfruit Carnitas Burritos w/ Farm Fresh Asparagus


1 package Upton’s Chili Lime Jackfruit Carnitas
Whole wheat flour tortillas (We used Food For Life brand)
16 oz. black beans
2 cups cooked brown rice
1 cup fresh green & purple asparagus, diced (fresh from the Sweet Pea Farm)
1 cup lettuce, roughly chopped
½ large tomato, diced
¼ cup cilantro
1 avocado
Nutritional yeast
Salt & pepper


  1. In a medium pan, add in the Upton’s. Mix it to break it up a bit, and heat over medium for 8 minutes, or until warmed through.
  2. Transfer to a bowl and cover, then use the pan to cook the asparagus. Add in the asparagus, ¼ cup water and salt and pepper. Cook until bright in color and soft.
  3. Pour the black beans into a small pot, and season with nutritional yeast, salt and pepper to taste. Heat over medium until warmed through.
  4. In another pot, add in the rice, a bit of water if it is dry, and heat until warm.
  5. Assembly: place the desired amount of each ingredient into a tortilla with a squirt of lime.

Fire Baked Sweet Potato S’mores

Recipe from


2 small to medium sweet potatoes
3 tbs crushed vegan chocolate
1/4 cup vegan marshmallows


  1. Wash and prick sweet potatoes, wrap in aluminum foil and roast over an open fire until soft, about 45 minutes.
  2. Remove from fire, unwrap, cut through sweet potatoes vertically and open slightly. Stuff with marshmallows and chocolate, then place back on hot coals or on over fire for 10 minutes.**
  3. Remove from heat and cool for at least 5 minutes, then dig in!

**Alternatively, you can bake the sweet potatoes in the oven until soft, remove and follow the same procedures above, then place back into the oven for a few minutes to melt the chocolate and marshmallows.

Words and photos by Chris Petrellese & Jasmine Briones

Chris is a vegan lifestyle blogger, photographer, and life enthusiast living in Los Angeles, CA. See what he’s up to via Instagram. Born and raised in Los Angeles, Ca, Jasmine is a plant-based wellness and lifestyle blogger working to promote health and self-love. Follow her adventures on Instagram!

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