12 High-Protein Vegan Camping Meals Packed with Comfort and Fuel (One-Pot Recipes)

Eating well at the campsite doesn’t need to be complicated. These high-protein vegan camping meals are easy to prep and cook quickly. From warm one-pot dinners to protein-packed meal prep for camping, this camping menu covers everything from RV meals to meatless camping meals that work just as well over a fire or portable stove.

Plan your plant-based camping meals in advance or pull together a last-minute camping food list—this roundup is full of practical, dairy-free camping food ideas that won’t leave you hungry.

Lentil and Quinoa Chili

This hearty lentil and quinoa chili is packed with plant-based protein and perfect for easy vegan camping meals. Loaded with lentils, quinoa, black beans, kidney beans, and sweet potatoes, it’s a one-skillet recipe that comes together effortlessly. It is satisfying, filling, and made for outdoor adventures.

Ingredients

• 2 cans of lentils, drained and rinsed
• ½ cup quinoa, rinsed
• 1 can each of black beans and kidney beans, drained and rinsed
• 1 can of diced tomatoes
• 1 small sweet potato, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon each of smoked paprika and cumin
• ½ teaspoon chili powder
• 3 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Heat olive oil in a large skillet or pot over medium heat. Add the onion and garlic and cook for 2–3 minutes until softened.
2. Stir in the lentils, quinoa, sweet potato, black beans, kidney beans, diced tomatoes, smoked paprika, cumin, chili powder, salt, and pepper. Pour in the vegetable broth and bring the mixture to a boil.
3. Reduce the heat to low and simmer uncovered for about 20–25 minutes, stirring occasionally, until the quinoa and sweet potato are tender. Garnish with fresh cilantro and serve hot.

Chickpea and Sweet Potato Foil Packets

These easy chickpea and sweet potato foil packets are a high-protein camping favorite. Seasoned with smoky spices, they roast up perfectly over a campfire or grill. Packed with plant-based protein and hearty carbs, they’re a simple and satisfying outdoor meal. Just wrap, roast, and enjoy a no-fuss camping dinner.

Ingredients

• 1 can of chickpeas, drained and rinsed
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon each of garlic powder and cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat a grill or campfire to medium heat. In a bowl, toss the chickpeas and sweet potato cubes with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
2. Lay out a large sheet of aluminum foil and pile the mixture in the center. Fold up the sides to create a sealed packet.
3. Place the packet over indirect heat on the grill or campfire and cook for 25–30 minutes, turning occasionally, until the sweet potatoes are tender and lightly caramelized. Carefully open the packet and sprinkle with chopped parsley if using.

Black Bean and Walnut Tacos

These smoky black bean and walnut tacos make the perfect high-protein vegan camping meal. Packed with hearty beans, crunchy walnuts, and spices, they’re quick to prepare and full of flavor. Load them up with creamy avocado and fresh cilantro for an easy outdoor lunch or dinner. Simple ingredients, big flavor, and ready in minutes.

Ingredients

• 1 can of black beans, drained and rinsed
• ½ cup walnuts, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon each of smoked paprika and cumin
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 4–6 corn tortillas
• 1 avocado, sliced
• ¼ cup red onion, finely diced
• Fresh cilantro, chopped (for topping)

Instructions

1. Heat olive oil in a skillet over medium heat. Add the chopped walnuts and toast for 2–3 minutes until lightly golden.
2. Stir in the black beans, tomato paste, smoked paprika, cumin, chili powder, salt, and pepper. Mash the beans slightly with the back of a spoon and cook for another 4–5 minutes.
3. Warm the corn tortillas, then fill each with the black bean and walnut mixture. Top with avocado slices, diced red onion, and fresh cilantro before serving.

Campfire Lentil Stew

This campfire lentil stew is a cozy, protein-packed meal perfect for outdoor cooking. Loaded with green lentils, carrots, tomatoes, and tender potatoes, it simmers into a hearty and satisfying one-pot dish. It is ideal for warming up after a day of camping. Just ladle it into bowls and enjoy by the fire.

Ingredients

• 1 cup green lentils, rinsed
• 1 medium potato, peeled and diced
• 2 carrots, sliced
• 1 celery stalk, diced
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery and cook for 3–4 minutes until slightly softened.
2. Stir in the lentils, diced tomatoes, diced potato, thyme, smoked paprika, salt, and pepper. Pour in the vegetable broth and bring to a boil.
3. Reduce the heat and simmer uncovered for 30–35 minutes, stirring occasionally, until the lentils and potatoes are tender and the stew thickens slightly. Garnish with fresh parsley before serving.

Tofu Scramble with Veggies

This tofu scramble with veggies is a quick, high-protein camping breakfast made for easy mornings. Crumbled tofu is cooked with colorful bell peppers, spinach, and simple seasonings for a hearty, satisfying start to the day. It comes together fast in one skillet and packs in plenty of plant-based protein. Serve it hot and fresh right from the pan.
Get the recipe: Tofu Scramble with Veggies.

Peanut Butter Oatmeal with Seeds

This peanut butter oatmeal with seeds is a simple, high-protein breakfast perfect for camping mornings. Creamy oats are swirled with rich peanut butter and topped with chia, flax, and pumpkin seeds for extra texture and plant-based protein. It’s easy to prepare ahead in a jar and packed with energy to fuel your day. Just grab a spoon and dig in.

Ingredients

• 1 cup rolled oats
• 2 tablespoons peanut butter, plus more for topping
• 1 tablespoon chia seeds
• 1 tablespoon flaxseeds
• 1 tablespoon pumpkin seeds
• 1½ cups plant-based milk (such as almond or oat milk)
• 1 tablespoon maple syrup (optional)
• Pinch of salt

Instructions

1. In a bowl or jar, combine the oats, chia seeds, flaxseeds, pumpkin seeds, plant-based milk, peanut butter, maple syrup, and a pinch of salt. Stir well to mix everything evenly.
2. Cover and refrigerate for at least 4 hours or overnight until the oats are soft and creamy. When ready to serve, top with an extra spoonful of peanut butter and seeds.

Smoky BBQ Tempeh Wraps

These smoky BBQ tempeh wraps are packed with plant-based protein. Grilled tempeh strips are glazed in smoky barbecue sauce and wrapped up with crisp slaw and creamy avocado. They’re easy to prep ahead and make a satisfying, no-fuss camping meal. Just wrap, roll, and dig into the best vegan camping meals.

Ingredients

• 1 block tempeh (about 8 ounces), sliced into strips
• ½ cup barbecue sauce
• 2 cups shredded cabbage or coleslaw mix
• 1 avocado, sliced
• 4 medium tortillas
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions

1. Brush the tempeh strips with olive oil and season lightly with salt and pepper. Grill or pan-fry the tempeh over medium heat for 3–4 minutes per side until golden.
2. Brush generously with barbecue sauce and cook for another 2 minutes, flipping once.
3. Warm the tortillas and layer each with slaw, avocado slices, and BBQ tempeh strips. Sprinkle with fresh cilantro and wrap up to serve.

Black Bean & Quinoa Stuffed Peppers

These black bean and quinoa stuffed peppers are a high-protein camping favorite, cooked in a cast iron skillet for a rustic, satisfying meal. Stuffed with a hearty blend of quinoa and beans, they are one of the easiest vegan camping meals to make and full of color and texture.

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• ½ cup quinoa
• 1 can of black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 teaspoon each of cumin, smoked paprika, and garlic powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions

1. Slice the tops off the bell peppers and remove the seeds and membranes.
2. Heat a cast-iron skillet over medium heat. Add oil, then stir in black beans, quinoa, diced tomatoes, corn, cumin, smoked paprika, garlic powder, salt, and 1¼ cups of water.
3. Stir to combine, cover, and simmer until the quinoa is cooked and water is absorbed, about 15–18 minutes.
4. Fill each pepper with the cooked mixture and place them back into the skillet. Cover with a lid or foil and let it simmer gently for 15 minutes, until the peppers are just tender. Serve warm, topped with chopped cilantro or parsley if desired.

Miso Tofu and Vegetable Ramen

This high-protein miso tofu and vegetable ramen is a cozy vegan camping meal packed with plant-based protein and fresh flavors. Topped with tender tofu cubes, bok choy, mushrooms, and green onions, it’s easy to prepare and full of nourishing ingredients for a satisfying outdoor dinner.

Ingredients

• 1 block firm tofu, drained and cubed
• 2 packets of ramen noodles (discard seasoning packets)
• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 cup bok choy, chopped
• 1 cup mushrooms, sliced
• ½ cup green onions, sliced
• 1 tablespoon sesame seeds

Instructions

1. Heat the vegetable broth in a pot over medium heat. Add the miso paste, soy sauce, and sesame oil, stirring until dissolved.
2. Add tofu cubes, bok choy, mushrooms, and noodles directly into the pot. Simmer for 5–7 minutes, or until the noodles are tender and the vegetables are just cooked.
3. Stir gently to avoid breaking the tofu. Ladle into bowls and serve hot, topped with sliced green onions and sesame seeds.

Roasted Chickpea and Kale Salad

This roasted chickpea and kale salad is a fresh, high-protein vegan camping meal packed with flavor and crunch. Crisp roasted chickpeas, tender kale, and a sprinkle of sunflower seeds come together for a simple yet satisfying salad, perfect with a light drizzle of lemon-tahini dressing.

Ingredients

• 1 can of chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 5 cups kale, torn into bite-sized pieces
• 1 tablespoon lemon juice
• 2 tablespoons sunflower seeds
• For the dressing:
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon olive oil
  • 1–2 tablespoons water (to thin)
  • Pinch of salt

Instructions

1. Heat a skillet over medium heat. Toss the chickpeas with olive oil, paprika, garlic powder, and salt. Roast in the skillet, stirring occasionally, until golden and crisp, about 10–12 minutes.
2. Meanwhile, massage the kale with lemon juice until softened.
3. In a small jar or bowl, mix the tahini, lemon juice, maple syrup, olive oil, and a pinch of salt. Add water a little at a time to reach your desired consistency.
4. Assemble the salad by layering kale, roasted chickpeas, and sunflower seeds. Drizzle with the dressing just before serving.

Hemp Seed and Almond Butter Energy Bites

These hemp seed and almond butter energy bites are a high-protein camping essential — quick to make, easy to pack, and naturally sweet. Made with oats, dates, and hemp seeds, they’re no-bake, bite-sized, and full of lasting energy for your outdoor adventures.

Ingredients

• 1 cup rolled oats
• ½ cup almond butter
• ¼ cup hemp seeds
• ¼ cup ground flaxseed
• 6–8 Medjool dates, pitted and chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a food processor, pulse the dates until finely chopped. Add the oats, almond butter, hemp seeds, ground flaxseed, vanilla extract, and salt. Pulse again until the mixture is combined and sticky.
2. Roll the mixture into small balls and place them on a parchment-lined plate. Chill in the fridge for 20 minutes before packing or serving.

Vegan Bean and Lentil Burgers

These vegan bean and lentil burgers are packed with hearty plant-based protein and perfect for camping. A flavorful mix of mashed beans, cooked lentils, and oats creates sturdy patties that grill up beautifully. Tuck them into buns with crisp lettuce and fresh tomato for a satisfying outdoor meal.

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup cooked green or brown lentils
• ½ cup quick oats
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon salt
• 2 tablespoons olive oil, for cooking
• Burger buns, lettuce, tomato slices, cucumber slices, and condiments for serving

Instructions

1. In a bowl, mash the black beans, then stir in lentils, oats, tomato paste, and spices. Mix well until combined. Shape into four patties.
2. Heat olive oil in a pan or campfire skillet over medium heat. Cook patties for 4–5 minutes per side until crisp and browned. Serve in buns with lettuce, tomato, cucumber slices, and condiments of your choice.