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3 Yummy Vegan Camping Recipes (Plus a Snack!)

3 Yummy Vegan Camping Recipes (Plus a Snack!)

Vegans can enjoy delicious meals on a camping holiday. And no, we don’t mean soy dogs!

There are lots of recipes, especially on Pinterest, that will get you started on creating a menu while you’re on holiday. Planning ahead for your camping meals is a must whether you’re vegan, vegetarian, omnivore or even carnivore!

We picked out a vegan breakfast, lunch and dinner, along with a snack to show you the range of vegan camping recipes available. Start planning your vegan camping meals now!

Breakfast: Coconut Chia Oatmeal

Image source: Fresh Off the Grid

The awesome bonus of this vegan recipe? It cooks up almost entirely in an insulated thermos! Perfect for easy camping food, and a quick breakfast before you head out to explore Byron Bay.

This recipe makes enough for two.

  • 400 gm can coconut milk
  • tablespoons honey
  • 1 cup rolled oats
  • 2 tablespoons chia seeds
  • 1/4 teaspoon salt
  • Mix ins: berries, sliced bananas, nuts, coconut flakes, etc.

Heat the coconut milk and maple syrup in a saucepan until simmering. Pour into a preheated insulated food container with the oats, seeds, salt and any other mix-ins. Seal and let cook in the container for about 30 minutes. Note: Make sure the insulated container is vacuumed sealed so it traps the heat. 

Recipe source: Fresh Off the Grid

Lunch: Vegan Hummus Wrap

Image source: Ahead of Thyme

You could make your own hummus and bring it along. Or, better yet, try out hummus from the Farmers Market (I’m sure they can tell you about every ingredient!) or grab some from one of the excellent food stores in Byron Bay like Santos Organic. In fact, you could pick up fresh ingredients for the whole recipe at the market or store, if you’d like!

You can keep making these until you have enough for your whole crew, if everyone wants to eat vegan!


  • 1 tortilla wrap
  • 3/4 cup hummus
  • 1/2 tomato, sliced
  • 1/2 avocado, sliced
  • 1 cup spinach and mixed greens
  • salt and pepper to taste


  1. Spread the hummus into a long rectangular shape down the centre of the tortilla wrap.
  2. Next, layer the sliced avocado and tomato on top. Top up with mixed greens.
  3. Season with salt and pepper to taste.
  4. Wrap the tortilla into a burrito shape and cut in the middle.

Recipe source: Ahead of Thyme

Dinner: Vegan Chili

Image source: Oh She Glows

This might be a vegan camping recipe that you make ahead of time and plan to warm up here at camp. However, if you’d rather pack all the ingredients and make on site, then just plan to bring a large pan to cook it up on one of the BBQs.


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 diced red onion (medium)
  • 2 tablespoons minced garlic (about 4 large cloves)
  • 115 g finely chopped celery (about 2 large stalks)
  • 1 large red capsicum, seeded and diced
  • 2 cans diced tomatoes, with juices
  • 250 ml low-sodium vegetable broth
  • 6 tablespoons tomato paste
  • 1 400 ml can kidney beans, drained and rinsed
  • 1 400 ml can kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 to 3/4 teaspoon fine grain sea salt, to taste


  1. In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes.
  2. Season with a pinch of salt and stir. Add the celery, and capsicum and sauté for another 5 to 7 minutes or so, until softened.
  3. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
  4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt.
  5. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.

(You’ll see in the picture that the recipe creator added sour cream!)

Recipe source: Oh She Glows

Snack Bonus: Peanut Butter and Jelly Bars

Image source: Fresh Off the Grid

Yum! These are certainly easy to make ahead. Wrap up individually and carry along for quick snacks during your day out in Byron Bay. This recipe makes six bars.


  • 1 ½ cup rolled oats
  • ½ cup jam
  • ¼ cup peanut butter
  • 2 tablespoons brown sugar
  • 1 tablespoon coconut oil
  • ¼ teaspoon salt
  • ¼ cup chopped peanuts


  1. Preheat the oven to 180. Line a 20cmX10cm loaf pan with baking paper or foil.
  2. Spread the oats on a baking sheet and toast in the oven for 10 minutes, stirring at the 5 minute mark to ensure they toast evenly.
  3. Remove from the oven and set aside.
  4. Heat the jam, peanut butter, sugar, oil, and salt in a small saucepan.
  5. Simmer for about 3 minutes over medium heat until slightly thickened, stirring constantly.
  6. Pour the toasted oats into the pot and stir to thoroughly coat.
  7. Transfer the mixture to the lined loaf pan in an even layer. Press the chopped peanuts into the top of the mixture.
  8. Bake the bars for 15 minutes until golden brown. Remove from the oven and allow to cool.
  9. Remove the bars from the pan and cut into bars using a sharp knife.

Recipe source: Fresh Off the Grid

Don’t forget that Byron Bay is home to excellent vegan restaurants as well, just in case you’d like to take the night off from cooking.

Bring your vegan camping recipes to Broken Head Holiday Park

We love our campers, no matter what they like to eat. Broken Head Holiday Park is a great place to enjoy your camping holiday and make your vegan camping recipes, so plan to do both while you’re here!

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