7 Easy One-Pot Camper Vegan Meal Ideas
Moving into a van doesn't mean you have to sacrifice on variety in the kitchen.
This post was originally post on veganadventuregirl.comI currently use a two-burner propane stove to do all of my cooking, and I have found that I can cook most of the same meals that I could in an apartment. It did take a little bit of effort to learn a routine in such a small space, but once I got it down, cooking became a (mostly) smooth process. I can cook almost anything in my van, but I have found that I gravitate towards different types of recipes than I did an apartment. Living with limited space means that I want to use as few dishes as possible, so I do tend to stick to one pot recipes.
About My KitchenMy kitchen is a simple set up, but comfortable. My counter has a sink and two-burner propane stove with covers that allow me to free up counter space when they are not in use. Below my kitchen counter, I have three drawers where I store my kitchen gear along with dry food goods and a 30 cubic inch refrigerator to store produce and perishable items. I am lucky to have running water, perishable food storage, and space to chop up produce with relative ease. My kitchen is not large and requires a bit of shuffling during meal preparation, but it is all I need to be happy.
Now, let's get cooking...Here are some of my go-to meals:
Pancakes are a straightforward and easy option. Buy a box of pancake mix, follow the directions and bam! Pancakes. Use your favorite non-dairy milk and an egg substitute. Flax , eggs, applesauce, and bananas are all great egg replacers. I top my pancakes with peanut butter and maple syrup.
Overnight oats are super easy. Just combine equal parts rolled oats and equal parts non-dairy milk into a container and mix it up. Next, add your favorite flavors. Leave in the fridge overnight, and in the morning, you will have breakfast ready for you. I like to eat them cold, but you can also heat them if you prefer. Other mornings I prepare a bowl of steel cut oats on the stove and add what I want to them. Topping possibilities are endless, but I love chia seeds, cinnamon, brown sugar, and fruit. Bananas and frozen berries are excellent choices.
3. Chickpea MashThis is a quick, no-cook meal that I prepare several times a week. Prepare this how you see fit, but my recipe is as follows. You will need:
- 1 can chickpeas
- 2 avocados
- 2 tsp Old Bay
- 1 tsp smoked paprika
- Cayenne pepper to taste
- 2 tsp Veganaise
- Fresh chopped dill to taste (optional)
- Lime or a splash of pickle juice
- Dill pickle chopped
- ¬º cup red onion
4. Noodle Salads (Vermicelli Bowls)When I am feeling lazy or it is too hot to do much cooking, this is a quick meal to prepare. I will throw what I have on hand, but my favorite combo is as follows:
- 1/2 package Thai rice noodles or Vietnamese vermicelli noodles
- 1 Carrot
- 1/4 English cucumber
- 1/2 block of fresh, extra firm tofu
- Romaine lettuce chopped
- Fresh herbs such as cilantro, basil, or mint
- Peanuts chopped
- 3 Tbs sesame oil
- 3 Tbs Tamari
- 3 Tbs water
- 2 Tbs brown sugar
- 1 tsp chili flakes
- 1 lime juiced