Backpacking Dehydrator Recipes Vegetarian for Easy Meals

Backpacking is all about adventure, freedom, and experiencing the great outdoors — but it doesn’t mean you have to sacrifice delicious, wholesome meals. If you’re a vegetarian who loves to hit the trails, having lightweight, nutrient-dense food that’s easy to prepare is essential.

Dehydrated meals made with a food dehydrator are the perfect solution. They’re portable, shelf-stable, and packed with flavor and nutrition to fuel your journey.

In this post, I’ll share some of my favorite vegetarian backpacking dehydrator recipes that are easy to make ahead of time and perfect for your next trip.

From tangy vegetable chips to hearty lentil stews and even fruit leather snacks, these recipes will keep your energy up without weighing down your pack. Plus, they’re all 100% vegetarian and can be customized for vegan or gluten-free preferences.

Ready to elevate your trail meals? Let’s dive in!

Why You’ll Love This Recipe

These backpacking dehydrator recipes are designed with convenience and nutrition in mind. Dehydrating your own meals allows you to control the ingredients, avoid preservatives, and reduce packaging waste — all while ensuring you have tasty meals on hand that require minimal cooking.

Because the ingredients are lightweight and compact after dehydration, you’ll save valuable space and weight in your backpack. Plus, these recipes are rich in protein, fiber, and essential vitamins, so they’ll keep you energized throughout your hike.

Whether you’re a seasoned backpacker or new to outdoor cooking, these recipes offer versatility, taste, and simplicity. And if you enjoy baking, be sure to check out my Kodiak Banana Muffins Recipe for a great trail snack!

Ingredients

• Red lentils – 1 cup
• Carrots – 2 medium, sliced thin
• Celery stalks – 2, sliced
• Red bell pepper – 1, diced
• Onion – 1 small, chopped
• Garlic cloves – 2, minced
• Tomato paste – 2 tablespoons
• Vegetable broth powder – 2 tablespoons
• Olive oil – 1 tablespoon
• Dried herbs (thyme, oregano, basil) – 1 teaspoon each
• Salt and pepper – to taste
• Sweet potato – 1 large, thinly sliced for chips
• Apples – 2, peeled and thinly sliced for fruit leather
• Lemon juice – 1 tablespoon (for fruit leather)
• Maple syrup – 1 tablespoon (optional for fruit leather)

Equipment

• Food dehydrator with multiple trays
• Sharp knife for slicing vegetables and fruits
• Mixing bowls
• Blender or food processor (for fruit leather)
• Baking sheets or parchment paper (for fruit leather lining)
• Measuring cups and spoons
• Storage bags or airtight containers for dehydrated food

Instructions

1. Prepare the Lentil Stew Mix: Rinse 1 cup of red lentils under cold water until clear. In a large bowl, combine lentils, sliced carrots, celery, red bell pepper, chopped onion, minced garlic, tomato paste, vegetable broth powder, olive oil, and dried herbs. Mix well.
2. Dehydrate Lentil Stew: Spread the lentil stew mixture evenly on dehydrator trays. Set the dehydrator to 135°F (57°C) and dry for 8-10 hours until completely dry and brittle. Once dried, break into smaller pieces for easy packing.
3. Make Sweet Potato Chips: Thinly slice the sweet potato using a sharp knife or mandoline. Arrange slices in a single layer on dehydrator trays. Dehydrate at 135°F (57°C) for 6-8 hours or until crisp.
4. Prepare Apple Fruit Leather: In a blender or food processor, puree peeled and sliced apples with lemon juice and optional maple syrup until smooth. Spread the puree evenly on parchment-lined dehydrator trays, about 1/8 inch thick.
5. Dehydrate Fruit Leather: Dry the apple puree at 135°F (57°C) for 6-8 hours or until the leather is pliable but no longer sticky. Peel from parchment, roll in parchment paper, and cut into strips for easy snacking.
6. Package and Store: Store all dehydrated foods in airtight containers or resealable bags. Keep in a cool, dry place until your backpacking trip.
7. Rehydrate and Cook: When ready to eat, rehydrate lentil stew by adding boiling water and letting it sit for 10-15 minutes. Sweet potato chips and fruit leather can be enjoyed as-is.

Tips & Variations

“For best results, slice vegetables and fruits as uniformly as possible to ensure even dehydration. Also, avoid overcrowding your trays — air circulation is key!”

• Swap red lentils with quinoa or chickpeas for different textures and protein profiles.
• Add nutritional yeast or dried mushrooms to your stew mix for an umami boost.
• Try dehydrating zucchini or kale chips as additional crunchy snacks.
• For a spicy kick, sprinkle chili flakes or smoked paprika into your lentil stew mix before dehydrating.
• Make fruit leather with other fruits like mango, berries, or pears for variety.

Nutrition Facts

Serving Suggestions

These dehydrated meals and snacks are perfect for backpacking and can be enjoyed as-is or with minimal prep. Serve the rehydrated lentil stew over instant rice or couscous for a filling meal.

Snack on the sweet potato chips while hiking for a crunchy, salty pick-me-up. And don’t forget to treat yourself with the apple fruit leather for a sweet, energizing bite between meals.

For more ideas on wholesome baking and snacks, check out my Go Macro Bar Recipe and Glazed Twist Donut Recipe, which are great for trail treats too!

Conclusion

Homemade backpacking dehydrator recipes are a fantastic way to enjoy nutritious, delicious vegetarian meals while exploring the outdoors. By preparing your own dried food, you can tailor flavors, avoid unnecessary additives, and ensure your meals are lightweight and easy to carry.

These recipes for lentil stew, sweet potato chips, and apple fruit leather cover the essentials of a balanced trail diet with protein, carbs, and vitamins.

With a little prep time and your trusty dehydrator, you’ll have a stash of tasty, portable meals and snacks ready for your next adventure. Remember, experimenting with different vegetables, legumes, and fruits will keep your backpacking menu exciting and satisfying.

Happy hiking and happy eating!

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