Cooking

3 Vegetarian Recipes to Fuel You on the Trail

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


Curry
For extra zest, squeeze some fresh lime juice over your curry. Nick Cote

Coconut Cashew Curry

Who says backpacking food has to be bland? Serves 2

  • ½ cup diced onion
  • ½ cup shredded carrot
  • ½ cup chopped mushroom
  • 2 vegetable bouillon cubes
  • 2 tsp. curry powder
  • 4 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 instant rice
  • 4 tsp. coconut oil
  • ½ cup roasted cashews

At home: Combine vegetables, bouillon, curry powder, coconut milk powder, garlic powder, crushed red pepper, sugar, and salt in a zip-top bag. Package rice, coconut oil, and cashews separately.

In camp: Bring 1 cup water to a boil. Add rice, cover, and remove from heat. Let sit for 5 minutes. Boil the remaining water and stir in vegetable-curry mix. Simmer for 5 minutes, then add oil. Pour curry sauce over rice, top with cashews, and serve.

Weight* 8 oz.
Protein 19 g
Calories 635

Black Bean Chili

This version is a delicious spin on the beef-based classic. Serves 2

2 vegetable bouillon cubes
2 Tbsp. tomato powder
1 cup instant black beans
1 tsp. chili powder
½ tsp. cumin
½ cup TVP (textured vegetable protein)
½ cup diced onion
½ cup diced carrot
3 cups water
4 Tbsp. olive oil
Salt and pepper to taste

At home: Combine dry ingredients, TVP, onion, and carrot in a zip-top bag. Pack oil, salt, and pepper separately.

In camp: Bring water to a boil, then empty contents of bag into pot. Stir, then simmer for 5 to 7 minutes or until TVP is rehydrated to the consistency of cooked ground beef. Add oil, salt, and pepper and serve.

Weight 5 oz.
Protein 22 g
Calories 501

Mushroom Stroganoff

Chickpea noodles will fill you up after a long day. Serves 2

2 cups chickpea pasta
4 Tbsp. chopped dried mushrooms
2 Tbsp. dried mushroom powder
2 tsp. beef-flavored vegetable bouillon
2 Tbsp. nutritional yeast
2 Tbsp. dried coconut milk powder
½ tsp. garlic powder
½ tsp. onion powder
3 cups water
2 Tbsp. olive oil
Salt and pepper to taste

At home: Combine pasta and chopped mushrooms in one zip-top bag and remaining ingredients in another. Pack oil, salt, and pepper separately.

In camp: Boil pasta and mushrooms for 7 to 10 minutes then drain and set aside, reserving 3 tablespoons of liquid. Return pasta water to the pot and add remaining ingredients, simmering until it forms a sauce thick enough to coat the back of a spoon. Pour sauce over pasta and mushrooms and serve.

Weight 3 oz.
Protein 30 g
Calories 532