Summer is upon us and what better way of enjoying it than going camping.
The fresh air, the open countryside, nights under canvas and the smell of campfires, camping certainly has a lot going for it. But all too often it can also mean bland, boil-in-the-bag foods or undercooked sausages
But, here at Elephant Box, we’re big fans of changing things. That’s why we wanted to share with you these fantastic vegan recipes that you can use when you’re out and about in the great outdoors.
This vegan curry is perfect for camping trips. The ingredients listed below are suggested only, feel free to substitute in and out as you see fit or depending upon if you’re carrying your pack or driving to the campsite.
2 tablespoons coconut oil
1 large onion, diced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
2 (14.5-ounce) cans diced tomatoes
1 (14-ounce) can coconut milk
1 medium head cauliflower, broken into florets
Salt and pepper to taste
1/4 cup chopped cilantro
Cooked rice or naan for serving
Start by heating the coconut oil, then add in the onion, garlic, and ginger. Cook for about seven minutes or until softened. Then, add in the spices and cook for about a minute before stirring in the chickpeas, tomatoes, coconut milk, and cauliflower. Bring to a boil, then simmer for 15 minutes.
These are great for grilling over a campfire, simple to make and easy to cook.
For more inspiration on these check outDamn Delicious.
Chop up your vegetables into small chunks, cover them in a bit of oil, stick them on some skewers and then grill them over the campfire until the vegetables are soft and ready.
This is a great one to cook up for a large group of campers, it even has a sort of ‘wild west’ vibe to it.
1 package firm or extra-firm tofu
1/2 cup sweet and hot mustard
1/2 cup seasoned dried bread crumbs
Pinch of chile pepper flakes
6 bamboo skewers, soaked in water for 30 minutes
Olive oil cooking spray
Cut the tofu into six ‘sticks’ or rectangles. Press onto paper towels (recycled ones at the very least) in order to remove excess moisture.
Arrange your tofu sticks in an Elephant Box (get yours here today) and in mustard. Stick the whole lot in the fridge the day before you go camping. In the morning, before you set off, cover the tofu sticks with the pre-mixed bread crumbs and chili flakes. Pack the whole lot into your Elephant Box and off you go camping. When the campfire is roaring away impale the tofu sticks on the bamboo skewers and gently grill over the fire.
Have a wonderful summer and let us know if you have any other vegan campfire recipes. Make sure that you keep your food safe with our range of eco-friendly stainless steel containers.