Best Vegan Backpacking Recipes NOLS for Easy Outdoor Meals

Embarking on a backpacking adventure as a vegan can sometimes feel challenging, especially when it comes to meal planning. The good news is that with the right recipes, you can enjoy delicious, nutritious, and satisfying meals that are lightweight and easy to prepare on the trail.

Drawing inspiration from the National Outdoor Leadership School (NOLS) style of outdoor cooking, these vegan backpacking recipes focus on simplicity, flavor, and fuel. Whether you’re hiking through mountains or camping in the wilderness, these recipes will keep your energy high and your taste buds happy.

In this post, we’ll explore some of the best vegan backpacking recipes inspired by NOLS, complete with all the ingredients, equipment, and step-by-step instructions you need. Plus, we’ll share tips to customize your meals and important nutrition facts to keep your body fueled.

Let’s dive into the world of tasty and practical vegan trail food!

Why You’ll Love This Recipe

These vegan backpacking recipes are thoughtfully designed to maximize nutrition while minimizing weight and cooking time. They embrace whole food ingredients that are easy to pack and store, such as dehydrated vegetables, grains, legumes, nuts, and seeds.

The recipes are customizable, allowing you to swap ingredients based on your preferences or what you have on hand.

Most importantly, these recipes are crafted to be delicious and satisfying after a long day of hiking. They include rich flavors, hearty textures, and balanced macronutrients that will keep your energy steady on the trail.

Whether you’re a seasoned backpacker or new to vegan outdoor cooking, these recipes will quickly become your go-to favorites.

Ingredients

• Quinoa – 1 cup (dry)
• Dehydrated mixed vegetables – 1 cup
• Red lentils – ½ cup
• Olive oil – 2 tablespoons
• Garlic powder – 1 teaspoon
• Onion powder – 1 teaspoon
• Smoked paprika – ½ teaspoon
• Salt – to taste
• Black pepper – to taste
• Vegetable bouillon cube – 1 cube
• Sun-dried tomatoes – ¼ cup, chopped
• Chopped nuts (almonds or cashews) – ¼ cup
• Chia seeds – 2 tablespoons (optional for added omega-3)
• Hot sauce or chili flakes – optional for heat

Equipment

• Lightweight backpacking stove
• Small pot with lid (around 1 liter capacity)
• Lightweight spoon or spork
• Measuring cup or small container
• Water bottle or hydration reservoir
• Small container or ziplock bags for ingredients
• Camping knife for chopping (optional)

Instructions

1. Rinse the quinoa and lentils under cold water to remove any dust or bitterness.
2. Boil 3 cups of water in your pot using the backpacking stove.
3. Add the quinoa, red lentils, dehydrated mixed vegetables, and vegetable bouillon cube to the boiling water.
4. Reduce heat to a simmer and cover the pot. Let cook for 15-20 minutes, stirring occasionally, until quinoa and lentils are tender and water is absorbed.
5. Stir in olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
6. Add chopped sun-dried tomatoes and nuts for texture and extra flavor.
7. Optional: Sprinkle chia seeds for a nutrient boost and add hot sauce or chili flakes if desired.
8. Mix everything thoroughly and let it sit covered for 5 minutes to allow flavors to meld.
9. Serve warm and enjoy your hearty vegan backpacking meal!

Tips & Variations

“Dehydrated vegetables are a backpacker’s best friend — they save weight and cooking time while adding essential nutrients.”

Feel free to experiment with other grains such as couscous, bulgur, or instant rice for a different texture. You can also swap red lentils for split peas or instant beans if you prefer.

If you want to add more protein, consider packing some vegan jerky or protein powder to mix in after cooking. For a creamier texture, add a tablespoon of powdered coconut milk or nut butter.

Spices can be tailored to your liking—try curry powder for an Indian twist or Italian seasoning for a Mediterranean flavor. If you want something cold and refreshing, prepare a Kosher Sushi Salad Recipe before your trip to enjoy at camp.

Nutrition Facts

This meal offers a balanced mix of macronutrients to keep your energy sustained on the trail. The fiber content supports digestion, while the protein helps with muscle recovery after hiking.

Serving Suggestions

This recipe is perfect as a standalone meal, but you can easily pair it with some fresh or dried fruit for dessert or a crunchy side like trail mix.

For a breakfast option, try mixing this quinoa and lentil base with dried berries and a little maple syrup, or add it to a hot cereal blend. If you want to bring something sweet along, check out the Magic Dough Recipe for a tasty vegan treat to enjoy after dinner.

Conclusion

Vegan backpacking meals don’t have to be bland or complicated. With these NOLS-inspired recipes, you can enjoy nourishing, flavorful dishes that are easy to carry and quick to prepare.

By using lightweight, nutrient-dense ingredients like quinoa, lentils, and dehydrated veggies, you get the perfect balance of energy and convenience for any outdoor adventure.

Remember, the key to successful vegan backpacking is planning and creativity. Don’t hesitate to tweak these recipes to suit your taste or dietary needs.

For more creative vegan meal ideas and backpacking inspiration, explore other delicious recipes like the Julie Marie Eats Recipes or the Johnny Carino’s Vegan Skilletini. Happy hiking and happy eating!

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