When you’re heading out on a hiking or camping trip, it’s important to have nutritious and satisfying meals that are easy to pack and prepare. Dehydrated meals are a popular choice for outdoor enthusiasts because they are lightweight, easy to store, and can be rehydrated quickly with boiling water.
And if you’re a vegan, you don’t have to miss out on the convenience of dehydrated meals. In fact, the best vegan dehydrated meals can be even healthier and more environmentally friendly than their meat-based counterparts. In this blog post, we’ll share 10 delicious vegan dehydrated meal recipes that you can make at home and take with you on your next adventure.
Contents
Why Choose Vegan Dehydrated Meals?
Before we dive into the best vegetarian dehydrated recipes for backpacking meals, let’s talk about why vegan dehydrated meals are a great choice for outdoor activities. First of all, a plant-based diet can provide all the nutrients and energy you need for a strenuous hike or backpacking trip.
And since dehydrated meals are lightweight and compact, you can pack more meals in your backpack without adding extra weight. Plus, by choosing vegan meals, you can reduce your carbon footprint and minimize the environmental impact of your outdoor activities.
At-home equipment for vegan dehydrated meals
Camping supply stores carry most of the dry components for these dehydrated meals. You should consider dehydrating the components because specialty dehydrated ingredients can be expensive.
Using a budget dehydrator will enable you to creatively use your supplies and vegan dehydrated meals while saving money in the long term. Fellow hikers highly recommend this food dehydrator, available on Amazon for about $50.
However, you want a piece of more durable equipment and know you’ll be using dried hiking food. In that case, these food dehydrators from Devanti are highly recommended.
Top 7 easy vegan dehydrated meals recipes for your next camping trip
Here are 7 delicious vegan dehydrated meals recipes that you can make at home and take with you on your next outdoor adventure:
Spicy Lentil Soup – One of the best vegan dehydrated meals
Ingredients:
- 1 cup dried red lentils
- 1 cup chopped carrots
- 1 cup chopped onion
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (6 oz) tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
Instructions:
- Rinse the lentils and soak them in cold water for 1-2 hours.
- Drain the lentils and combine them with the carrots, onion, garlic, vegetable broth, tomato paste, chili powder, cumin, salt, and pepper in a large pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-30 minutes, until the lentils are tender.
- Puree the soup in a blender or food processor until smooth.
- Spread the soup onto a dehydrator sheet and dehydrate at 135°F for 8-10 hours, or until completely dry.
- Store the dried soup in an airtight container or plastic bag until ready to use.
Spicy Lentil Soup – best vegan dehydrated meal
Quinoa and Black Bean Chili
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup frozen corn
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
Instructions:
- Cook the quinoa according to package instructions.
- Combine the cooked quinoa, black beans, diced tomatoes, tomato sauce, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper in a large pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, until the chili is thick and bubbly.
- Spread the chili onto a dehydrator sheet and dehydrate at 135°F for 6-8 hours, or until completely dry.
- Store the dried chili in an airtight container or plastic bag until ready to use.
Quinoa and Black Bean Chili
Sweet Potato and Black Bean Stew
Ingredients:
- 2 cups chopped sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup vegetable broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions:
- Combine the sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, garlic powder, salt, and pepper in a large pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the sweet potatoes are tender.
- Puree the stew in a blender or food processor until smooth.
- Spread the stew onto a dehydrator sheet and dehydrate at 135°F for 8-10 hours, or until completely dry.
- Store the dried stew in an airtight container or plastic bag until ready to use.
Sweet Potato and Black Bean Stew
Lentil and Vegetable Curry
Ingredients:
- 1 cup dried red lentils
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (14 oz) coconut milk
- 2 cups chopped vegetables (such as bell peppers, zucchini, and carrots)
- 1 tbsp curry powder
- 1 tsp cumin
- Salt and pepper, to taste
Instructions:
- Rinse the lentils and soak them in cold water for 1-2 hours.
- Drain the lentils and combine them with the diced tomatoes, coconut milk, vegetables, curry powder, cumin, salt, and pepper in a large pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-30 minutes, until the lentils and vegetables are tender.
- Puree the curry in a blender or food processor until smooth.
- Spread the curry onto a dehydrator sheet and dehydrate at 135°F for 8-10 hours, or until completely dry.
- Store the dried curry in an airtight container or plastic bag until ready to use.
Lentil and Vegetable Curry
Chickpea and Vegetable Stir-Fry
Ingredients:
- 2 cups cooked chickpeas
- 2 cups chopped vegetables (such as broccoli, bell peppers, and onions)
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
- Salt and pepper, to taste
Instructions:
- Combine the chickpeas, vegetables, soy sauce, garlic powder, ginger powder, salt, and pepper in a large bowl.
- Spread the mixture onto a dehydrator sheet and dehydrate at 135°F for 8-10 hours, or until completely dry.
- Store the dried stir-fry in an airtight container or plastic bag until ready to use.
- To rehydrate, add boiling water to the stir-fry and let sit for 10-15 minutes, or until the vegetables are tender.
Vegan dehydrated meal with chickpea
Mushroom and Lentil Risotto
Ingredients:
- 1 cup dried green lentils
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 cup arborio rice
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions:
- Rinse the lentils and soak them in cold water for 1-2 hours.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the mushrooms, onion, and garlic and cook for 5-7 minutes, until the vegetables are softened.
- Add the arborio rice to the pot and stir until the rice is coated in the oil and vegetables.
- Add the vegetable broth, lentils, salt, and pepper to the pot and stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the rice and lentils are tender and the liquid is absorbed.
- Spread the risotto onto a dehydrator sheet and dehydrate at 135°F for 8-10 hours, or until completely dry.
- Store the dried risotto in an airtight container or plastic bag until ready to use.
To rehydrate, add boiling water to the risotto and let sit for 10-15 minutes, or until the rice and lentils are tender.
Spicy Vegan Jerky
Ingredients:
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 3/4 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp tomato paste
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, combine the vital wheat gluten, nutritional yeast, onion powder, garlic powder, smoked paprika, cumin, cayenne pepper, and black pepper.
- In a separate bowl, whisk together the vegetable broth, soy sauce, and tomato paste.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Knead the dough for 2-3 minutes, then roll it out into a thin layer.
- Cut the dough into thin strips and place them on a baking sheet lined with parchment paper.
- Bake the jerky for 20-30 minutes, until it is firm and dry to the touch.
- Store the jerky in an airtight container or plastic bag until ready to use.
Vegan jerky
Tips for making and storing vegan dehydrated camping food recipes
To ensure that your vegetarian camping food turns out well and stays fresh, here are a few tips to keep in mind:
Use fresh, high-quality ingredients
Start with fresh, high-quality ingredients to ensure that your meals are nutritious and flavorful. Consider using in-season produce or locally sourced ingredients for the best results.
Cut ingredients into small pieces
When dehydrating your ingredients, cut them into small, uniform pieces to ensure that they dehydrate evenly and thoroughly.
Follow proper dehydration times and temperatures
To ensure that your best vegetarian dehydrated backpacking meals are fully dehydrated, follow the recommended dehydration times and temperatures for each ingredient. Over-dehydrating can result in dry, brittle food that is difficult to rehydrate.
Store your meals properly
Store your dehydrated meals in airtight containers or plastic bags to prevent moisture from getting in. Label each container with the meal name and date of preparation for easy identification. Store your meals in a cool, dry place away from direct sunlight.
Store your vegan dehydrated meals in airtight containers or plastic bags
Rehydrate your meals properly
To rehydrate your vegan healthy dehydrated meals, add boiling water to the dehydrated ingredients and let them soak until they are fully hydrated. Follow the recipe instructions for the recommended amount of water and soaking time.
Conclusion
In conclusion, vegan dehydrated meals are an excellent option for those who love the outdoors, lead a busy lifestyle, or simply want to enjoy healthy and delicious meals on the go. By following the recipes and pro tips shared in this blog, you can create a variety of satisfying and nutritious meals using your dehydrator.
From the tasty and filling “Spicy Lentil Soupl” to the simple yet flavorful “Mushroom and Lentil Risotto,” these recipes are sure to satisfy your taste buds and keep you fueled up for your adventures.
Remember to visit akitchencorner.com for more delicious recipes and helpful tips on cooking, baking, and food preservation. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll find plenty of inspiration and guidance to help you create delicious meals that nourish your body and soul. Thank you for reading and happy cooking!
