Top 5 Options for Dehydrated Vegan Camping Food

Solo Vegan Camping | Feed Your Skull

Dehydrated and freeze-dried foods are a must for any backpacking or car camping adventure and with camping season fast approaching (hip hip hurray!), it’s the perfect time to highlight some excellent vegan camping sustenance. Thankfully there’s a wide variety of dehydrated and freeze-dried foods available that are vegan.

veg·an
ˈvēɡən/ • noun• a person who does not eat or use animal products.

A few years ago I went on a solo weekend camping trip. It was my first camping trip as a vegan and my first solo commune with nature. After I answered the where and when questions I tackled the fun part. FOOD. You know we love thinking about food here at Feed Your Skull.

I started to wrap my head around the following:

  • What meals/food items would be easiest to bring?
  • Is refrigeration required? Am I bringing a cooler?
  • Will x,y,z be easy to prepare and clean up?
  • Is it lightweight?
  • How much will all my food weigh?
  • Will it be easy to pack-in and pack-out?

I then went to our local outdoors store to pick up a few things and see what traditional camping fare I could go with. I was pleasantly surprised at how many options were available!

Now this trip was more car camping than hike-in/backpacking, so I had some flexibility and could bring heavier items and not think about every little detail, but I’ve done those backpacking trips too and dehydrated foods are a great option for either one. Some of the details I elaborate on are with the backpacker in mind.

1. Mary Jane’s Farm

Vegan Camping Food | Feed Your Skull

Mary Jane’s Farm (MJF), you might be familiar with the magazine, sells food in two types of packaging, the EcoPouch™ and Do-It-Yourself Bulk. Two cool things about the EcoPouch™ are you can cook/rehydrate the food in the pouch and you can dispose of it in the campfire. MJF also happens to be local where I live!

The EcoPouches come in instant, quick-prep, and skillet bake options depending on what you need.

Solo Vegan Camping | Feed Your Skull

All bags are clearly marked with directions, ingredients, nutrition facts, and of course dietary markers.

 

For dinner I had their organic ginger sesame rice. Delicious!

Other organic vegan options from Mary Jane’s Farm:

  1. Beans // Black Bean Flakes • Black Bean Flakes, Hot ‘n Spicy • Pinto Bean Flakes
  2. Breads // Black Bean Corn Bread* • Chili Batter Bread • Corn Bread* • Garlic Pesto Fry Bread
  3. Breakfast // Griddle Cakes • Outrageous Outback Oatmeal
  4. Dessert // Brownies • Scones with Walnuts and Orange Peel
  5. Meals // Couscous and Lentil Curry • Southwestern Couscous • Wild Forest Mushroom Couscous • Black Bean Hummus • Lebanese Peanut Bulghar • Lentil Pilav • Ginger Sesame Rice • Lentils, Rice, and Indian Spice • Kettle Chili • Lentil Soup • Velvety Black Bean Soup
  6. Sauces // Corn Salsa
  7. Sampler Packs // Bakeover Sampler • Adventure Sampler (5 out of 6 are vegan, the Red Pesto Pasta is vegetarian)

*(ingredients are vegan and can probably be prepped vegan – skip the honey packet)

2. ALPINEAIRE FOODS

Vegan Camping Food | Feed Your Skull

ALPINEAIRE Foods offers a small variety of ready-to-go meals that are veg friendly. They also sell cans of freeze-dried/dehydrated foods that I think you could create your own meals by mixing, matching, and adding spices from your pantry. After perusing their website a bit, they do have a dietary label for vegan items, but there are some items under the vegetarian category that are not categorized as vegan even though their ingredient list is. Probably falls into the ‘may contain’ category from using shared equipment. Just double-check the ingredient list.

ALPINE AIRE’S vegan options

  1. Mountain Chili
  2. Wild Quinoa Pilaf with Hemp Crispies
  3. Santa Fe Black Beans & Rice
  4. Veggie Burrito Bowl
  5. Freeze-dried fruit
  6. Three Berry Crumble

3. Backpacker’s Pantry

Backpacker's Pantry

Backpacker’s Pantry came about as a solution to provide Girl Scout’s with an economical, lightweight, and healthy food option for their outdoor adventures. They are passionate about providing gourmet on-the-trail meals that sustain, nourish, and rebuild your body after a day of forested exploits. Backpacker’s Pantry offers 12 vegan products as well as a comprehensive allergen chart to cross check your other needs.

  1. Vegan Ready for Anything Kit (2 Day)
  2. Chana Masala
  3. Katmandu Curry [2 servings16 servings]
  4. Organic Instant Rainbow Quinoa
  5. Peanut Butter & Co. All Natural Peanut Butter Pack
  6. Sweet Corn
  7. Louisiana Red Beans & Rice [2 servings4 servings]
  8. Charros Beans & Rice
  9. Instant Diced Carrots [46 servings]
  10. Organic Blueberry Walnut Oats & Quinoa
  11. Organic Olive Oil packets
  12. Organic Peanut & Raisin Oatmeal
  13. Organic Yakisoba Noodles
  14. Pad Thai
  15. Salsa
  16. Spaghetti & Sauce
  17. Build Your Own Meal Kit (cross check with vegan list)

4. Cache Lake

Photo courtesy of CacheLake.com

Offers trail-tested gourmet dehydrated foods that claim to fill you up and satisfy better than the competition. I think they originally started as a wholesale outfit and only recently began selling to the public. Due to that they state their packaging isn’t pretty nor does it contain nutrition information. I mean what?! 😱 They do offer a list and claim to answer any questions via email or phone. Seems like it would be good info to include on their site. Proceed at your own risk. [nutritional facts (not all products shown) • allergen list]

edit: I am finding if you click on a product image and zoom in, you can read the ingredient list.

Cache Lake’s vegan options (based on the allergen list)

  1. Beans with Salsa Spices
  2. Beans with Taco Flavored Bits
  3. Billie’s Chili
  4. Carrots
  5. Corn
  6. Garlic Mashed Potatoes
  7. Hashbrown Potatoes
  8. Hot Apple Dessert
  9. Peas & Carrots
  10. Peas
  11. Pumpkin Pie
  12. Spaghetti & Sauce with Beef Flavored Bits for real
  13. Wild Rice Leek & Potato
  14. Wild Rice Vegetable Salad with Italian Dressing
  15. Wild Rice Vegetable Soup

5. Outdoor Herbivore

outdoor-herbivore-logo-transparent

Outdoor Herbivore is completely new to me as of the last few minutes. Thank you Google. It appears they specialize in 100% vegetarian camping foods with a large vegan selection. Not only is their vegan section sizable, but it’s the equivalent to eating vegan in PDX. There are unique and tasty sounding options that aren’t just peas and carrots.

Vegan options at Outdoor Herbivore

  1. Breakfasts // Apple Quinoa Oatmeal • Blueberry Maple Crunch • Chia Oat Crunch • Coconut Chia PeelCold Breakfast Combo • Ginger Chia GooeyHigh Elevation Rice CerealMorning Day PB&JSunrise Tofu ScrambleToasted Sunburst Museli
  2. Meals // ‘Cheddar’ Mac • Basil Walnut Penne • Blackened Quinoa • Instant Quinoa and Dried Sauces • Cheddar Garden HerbChickpea Sesame PenneChickpea Sesame Penne (GF) • Chunky Chipotle ChiliCibola CouscousCurried Apple CouscousDehydrated Pasta Sauce CollectionHop Pea SlopInstant Dehydrated QuinoaLemon Quinoa TabboulehLemongrass Thai CurryLickety-Split LentilsNaked Freckle BurritoPea-Nutty MatchsticksPesto Presto MatchsticksQuinoa ‘Cheddar’ Mac (GF) • Quinoa Vegetable SoupSavory Lentil SimmerSouthwest Black BeanSunny Sunflower SaladWaldorf Slaw
  3. Sides & Sauces // Instant HummusInstant Peanut ButterPesto Herbilicious SpreadPinto SmashSummer Tomato Sauce
  4. Desserts // ChocoCocoChiaCinnaMonkey ChompsCocoa Nutty Chomps • Snack Sampler • Chili Lime Crunchies
  5. Backpacking Meal Combos // 2-Day • 3-Day • 5-Day (GF) • 5-Day • 7-Day
  6. Backpacking Meal Sampler // No Cook (3 meals) • Chia, No Cook (4 meals) • Single Day (GF) • Hot Breakfast (3) • Hot Trio • Rice (3) • Soups (3)

 

Have you tried any of these? Have I missed any? Would you like to see some homemade alternatives? Let us know in the comments.

I look forward to ordering from Outdoor Herbivore! I love their selection and combo deals that make it easy to plan for a single or multi-day trip. xx

Vegan Camping Food | Feed Your Skull

Homemade Vegan Bagels

Homemade Vegan Bagels | Feed Your Skull

I love a good bagel, a good toasted bagel. Vegan bagels. They should have a little crunch on the edges with a subtle chewy texture on the bite. Up until a few months ago I couldn’t remember the last time I had a bagel.

Most varieties at the store contain milk and boast a long list of ingredients to ensure longevity on the store shelf and your counter. Homemade bagels on the other hand have minimal ingredients that you can count on one hand. Flour, sugar, salt, and yeast. Five if you count water. Some recipes include oil, but it isn’t necessary for a good bagel.

Making homemade bagels takes a little bit of time, but most of that is waiting time while you let dough rise.

BBhighfive
courtesy of giphy.com

But it’s all worth it because they are freaking delicious!

I wish they were something we make weekly, but as with any food we go through phases where we make it for several weeks and then take a few months off. But every time you make them again, it’s hard to imagine where they’ve been in between.

You don’t have to be a baker to master bagel-making, just have a little patience and understanding of the process.

Homemade Vegan Bagels | Feed Your Skull

The Bagel Process

Mix the dough. Let the dough rise. Divide dough into desired number of bagels. Form bagels. Let bagels rise. Boil bagels. Bake bagels. Cool bagels. Cut bagels. Devour bagels.

I used a food processor to reduce kneading time, but you could definitely make these by hand in a bowl.

Supplies Needed

  1. Food processor (9-cup at least)
  2. Dough blade
  3. 4-quart saucepan
  4. Kitchen towel
  5. Large Bowl
  6. Baking tray or cookie sheet
  7. Silpat or parchment paper
  8. Slotted spatula
  9. Sharp knife or pastry cutter
  10. Liquid measuring cup and measuring cups and spoons

Homemade Vegan Bagels | Feed Your Skull

You can make 8 regular-sized vegan bagels or divide the dough up further for mini bagels.

Homemade Vegan Bagels

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 8 bagels
  • Serving Size: 1 bagel
  • Calories per serving: 216
  • Fat per serving: < 1 gram

Additional Nutritional Information // total carbohydrates: 46g • fiber: 2g • sugar: 2g • protein: 6g • calcium: 1% • iron: 15% • zinc: 3% • selenium: 28%

Ingredients

  • 1 1/4 cup warm water
  • 4 tablespoons organic cane sugar (split into 3TB and 1TB)
  • 1 teaspoon instant yeast (I used SAF)
  • 3 1/2 cups organic all-purpose flour (460g)
  • 1 teaspoon sea salt (6g)
  • extra flour for kneading

Instructions

  1. Preheat oven to 350ºF. Prep a clean surface or large wood cutting board with a couple tablespoons of flour, spreading it out evenly. Line a large baking sheet with silpat or parchment paper.
  2. Mix warm water (somewhere between 100-110ºF, medium-high from kitchen tap), 1 tablespoon cane sugar, and yeast in a bowl. Let sit for 8-10 minutes. This activates the yeast and will turn the mixture frothy. You want this.
  3. Add flour and salt to a food processor fitted with the dough blade (at least 9-cup capacity). When yeast mixture is ready turn the food processor on and remove the small pusher piece and pour in the yeast mixture while food processor is running. Let it run until ingredients form one massive dough ball. Turn food processor off and transfer dough to your floured surface. Knead about 1 minute until dough doesn't stick to your fingers.
  4. Place dough in a large bowl. Saturate a kitchen towel in hot water and wring out the excess—you just want the towel warm and damp—place towel over bowl and set bowl in a warm spot (on top of the stove, in the microwave, or in a dehydrator). Let rise 1 hour.
  5. Once dough has risen transfer back onto your floured surface and using a sharp knife or pastry cutter, cut dough into 8 pieces or more if you want smaller bagels. Since the dough is usually in a circle, I cut it like I would a pizza. Take a wedge and roll it into a round bagel shape, next use your thumb to puncture a hole in the center. Pull the hole with your fingers as wide as you want. I go for quarter-size. Set bagel on lined baking sheet and repeat with remaining dough. Warm the damp towel in the microwave or repeat running it under warm water and wringing out. Place warm towel over tray and allow bagels to rise for 30 minutes.
  6. While the bagels are rising add water to a 4-quart saucepan—enough water as if you were cooking pasta—and bring to a boil. When water is boiling whisk in remaining 3 tablespoons of cane sugar.
  7. When bagels are done rising and water is boiling, drop 1-3 bagels into the boiling water—this will depend on how wide the surface area is. Boil each side for 30 seconds. Remove from water with a slotted spatula and set back on your baking sheet. Repeat with remaining bagels.
  8. When all bagels have been boiled place the cookie sheet in the oven to bake for 25-28 minutes. When done remove from the oven and transfer bagels to a wire rack for cooling. Store in a ziplock bag or resealable container. Bagels will last over a week or can be sliced and frozen for long-term storage.

Notes

to attain a slightly darker bagel, mix a teaspoon of Bee-Free honey with a small amount of warm water and baste/wash on bagel before baking.

https://feedyourskull.com/2016/05/02/homemade-vegan-bagels/

I learned this delicious recipe from Derek Banas on youtube. I’ve been subscribed to his channel for some time, initially for all of the great code tutorials he does. Then one day he started throwing in a few cooking videos and you know what? He happens to eat a lot of low-fat vegan and vegetarian food. How cool is that!? I’ve adapted parts of the recipe and instructions to fit my kitchen movements.

Homemade Vegan Bagels | Feed Your Skull

Back in high school my everyday lunch was a bagel with cream cheese and a milk. Times have changed and there’s way more greens in my current lunch, but I still love bagels.

 

I would love to see your food pics! If you give this recipe a whirl, let us know. 💞 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram!

Homemade Vegan Bagels | Feed Your Skull

Sauerkraut and Avocado Maki

Sauerkraut Avocado Maki | Feed Your Skull

It’s a gloomy fermentation Friday where I live, but rain is always good. Today I wanted to share a recipe for how to use sauerkraut by pairing our favorite ferment with my other favorite food.

Sushi. Or more appropriately termed, maki.

Maki /ˈmäkē/ • noun
a Japanese dish consisting of sushi and raw vegetables wrapped in seaweed.

Since I love the combo of avocado and sauerkraut [proof] and I love avocado maki…why not put them all in a delicious pickled roll?? I added a little cilantro because of course as well as a little miso at the start of the roll. It’s optional, but ups the savory umami flavor.

Use regular rice or Instant Pot sushi rice for the base. I usually aim for 1/3-1/2 cup per roll.

What type of sauerkraut do I recommend?? Well all of them tbh.

Salsa Sauerkraut

Salsa sauerkraut would be amazing.

Sauerkraut {Lemongrass + Kaffir Lime} | Feed Your Skull

Lemongrass & Kaffir Lime sauerkraut wouldn’t get Joffrey’d.

Making Raw Fermented Sauerkraut

My favorite though is my very first batch which I recently remade, a combination of cabbage, ginger, garlic, onion, and cayenne. *kisses fingers

But seriously, any will do.

veganmakirolls

I love to sprinkle a little bit a lot of toasted sesame seeds over everything. It puts me in heaven.

Sauerkraut and Avocado Maki

  • Prep Time:
  • Total Time:
  • Yield: 2 maki rolls
  • Serving Size: 1 roll
  • Calories per serving: 189
  • Fat per serving: 8g

Additional nutritional information // carbohydrates: 29g • fiber: 6g • protein: 4g • selenium: 10% • Manganese: 33% • Iron: 9% • Copper: 21% • vitamin a: 76% • vitamin b6: 20% • vitamin c: 28% //

Ingredients

  • 2 sheets of nori
  • 1 teaspoon of miso (white, brown, or red), divided
  • 2/3-1 cup cooked sushi rice or preferred rice
  • 1/2 large avocado, sliced
  • 1/2 cup sauerkraut
  • 2 sprigs of cilantro

Instructions

  1. On each sheet of nori spread 1/2 teaspoon of miso near the bottom of the sheet. Pat down 1/3-1/2 cup of rice leaving a little space at the top and bottom. Layer 1/2 of the avocado down the center and top with 1/4 cup of sauerkraut and 1 sprig of cilantro. Starting from the bottom, tightly roll towards the top, dampen the top edge with a little water and close the roll. Let sit for a few minutes and slice into 6-8 pieces with a sharp knife.
https://feedyourskull.com/2016/04/29/sauerkraut-avocado-maki/

Sauerkraut Avocado Maki | Feed Your Skull

Serve with a little sriracha, wasabi, and tamari.

meandsushi

If you make this I would love to see a picture! Find me on Instagram @feedyourskull and use the hashtag #feedyourskull. xx

Sauerkraut Avocado Maki | Feed Your Skull