three Vegetarian Recipes to Fuel You on the Trail


Going meatless shouldn’t imply going hungry. These protein-packed vegan recipes will satisfy any hiker.

For additional zest, squeeze some fresh lime juice more than your curry.&nbsp

Coconut Cashew Curry

Who says backpacking meals has to be bland? Serves two

  • ½ cup diced onion
  • ½ cup shredded carrot
  • ½ cup chopped mushroom
  • two vegetable bouillon cubes
  • two tsp. curry powder
  • four Tbsp. coconut milk powder
  • ¼ tsp. garlic powder
  • ½ tsp. crushed red pepper
  • ½ tsp. sugar
  • ¼ tsp. salt
  • 1 ⅔ cup water
  • 1 cup immediate rice
  • four tsp. coconut oil
  • ½ cup roasted cashews

At household:&nbspCombine vegetables, bouillon, curry powder, coconut milk powder, garlic powder, crushed red pepper, sugar, and salt in a zip-prime bag. Package rice, coconut oil, and cashews separately.

In camp:&nbspBring 1 cup water to a boil. Add rice, cover, and take away from heat. Let sit for five minutes. Boil the remaining water and stir in vegetable-curry mix. Simmer for five minutes, then add oil. Pour curry sauce more than rice, prime with cashews, and serve.

Weight* eight oz.
Protein 19 g
Calories 635

Black Bean Chili

This version is a scrumptious spin on the beef-primarily based classic. Serves two

two vegetable bouillon cubes
two Tbsp. tomato powder
1 cup immediate black beans
1 tsp. chili powder
½ tsp. cumin
½ cup TVP (textured vegetable&nbspprotein)
½ cup diced onion
½ cup diced carrot
three cups water
four Tbsp. olive oil
Salt and pepper to taste

At household:&nbspCombine dry components, TVP, onion, and carrot in a zip-prime bag. Pack oil, salt, and pepper separately.

In camp:&nbspBring water to a boil, then empty contents of bag into pot. Stir, then simmer for five to 7 minutes or till TVP is rehydrated to the consistency of cooked ground beef. Add oil, salt, and pepper and serve.

Weight five oz.
Protein 22 g
Calories 501

Mushroom Stroganoff

Chickpea noodles will fill you up right after a lengthy day. Serves two

two cups chickpea pasta
four Tbsp. chopped dried mushrooms
two Tbsp. dried mushroom powder
two tsp. beef-flavored vegetable&nbspbouillon
two Tbsp. nutritional yeast
two Tbsp. dried coconut milk powder
½ tsp. garlic powder
½ tsp. onion powder
three cups water
two Tbsp. olive oil
Salt and pepper to taste

At household:&nbspCombine pasta and chopped mushrooms in one particular zip-prime bag and remaining components in an additional. Pack oil, salt, and pepper separately.

In camp:&nbspBoil pasta and mushrooms for 7 to 10 minutes then drain and set aside, reserving three tablespoons of liquid. Return pasta water to the pot and add remaining components, simmering till it types a sauce thick adequate to coat the back of a spoon. Pour sauce more than pasta and mushrooms and serve.

Weight three oz.
Protein 30 g
Calories 532


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