Vegan food can be so easy and delicious! Our simple vegan recipes are not only great for camping days on the road but also for home cooking.
Is it just us or does home-cooked food really taste a little bit better while sitting in a camping chair rather than at home? Whether breakfast, lunch or dinner, good food (and good snacks!) can't be missing on a camping trip. For thoroughbred vegans and all those who just want to try out a few vegan recipes, we open our Off cookbook and reveal our three favourite recipes - all dishes are not only vegan but also quick and easy to cook with our camping equipment. Off presents: Easy vegan recipes for your road trip.
A true classic: Vegan curry
Curry is one of those recipes that doesn't need much or any adjustment to make it vegan. Just make sure when shopping that the curry paste is really vegan, because sometimes it contains fish sauce which (as the name suggests) is not vegan. We used yellow curry paste for our version and were more than happy with the result! The best thing about our curry recipe is that you can easily adapt it to your own taste.
Ingredients for 2 servings
Rice as needed (approx. 200-250g)
2 garlic cloves, chopped
Cut vegetables of choice (we used 1 pepper and half a courgette, also delicious: sweet potato)
1 can chickpeas, drained
approx. 1/2 can coconut milk
approx. 2 tsp. yellow curry paste
1 small piece of ginger, chopped (or ginger powder)
Peanut oil for the pan (you can use other oils as well - e.g. sunflower oil)
Optional: spring onions as topping
Preparation
First heat up the peanut oil in a frying pan and sauté the garlic and vegetables over medium heat. If you're using chopped ginger, it's also added at this point. Add the chickpeas to the pan a little later than the rest of the vegetables. Then prepare the rice according to the package instructions.
Add the spices and curry paste to the vegetables. Mix well and sauté briefly. Finally, add the coconut milk to the pan and mix with the rest. Let the curry simmer for another 7-10 minutes, depending on how thick or runny you want it you can add more coconut milk and then serve it over the rice.
If you like, you can garnish your delicious curry with spring onions. Enjoy your meal!
GREENFORCE Omelette with Porcini
Is it possible to make an omelette without eggs? Yes - with the ´Easy to mix vegan egg` from GREENFORCE. In addition to the easy-to-mix egg, GREENFORCE offers other vegan sustainable - and, above all - super tasty substitutes from burgers to cevapcici, so everyone is guaranteed to find what they're looking for. The range is available in the practical dry mix form for camping or fresh in the refrigerated section. You can find the whole range of GREENFORCE substitutes and other tasty recipes on their website. In the various categories you will not only find meat and egg substitutes but also delicious vegan spreads, sauces, spices and an oat drink to mix yourself. Since this year, you can also find GREENFORCE meatballs in our co-op kiosk at our locations.
Hot tip: If you just can't get enough of the super tasty GREENFORCE products, you can save a whole 20% in the online shop with our code VANLIFE20 from a minimum order value of 20€.
We'll now tell you how to make an omlette with the egg mix and how you can prepare our version with porcini in a flash.
Ingredients for 1 omelette
10g ´Easy To Mix Vegan Egg` from GREENFORCE
50ml cold water
100g porcini, cleaned and sliced
fresh parsley leaves, finely chopped and a few sprigs for garnish
Salt and pepper
Oil for the pan
Optional: spring onion as topping
Preparation
First, thoroughly mix the egg mixture with cold water until you have a smooth batter. Set aside and fry your porcini and chopped parsley in oil in a hot coated pan for about 5 minutes. Season with salt and pepper, then remove from the pan and set aside.
Then - in the same pan - add a little more oil if needed, fry your batter over medium heat and season to taste. After about 1 minute, turn the omelette over and place the porcini in the middle. Once the second side is fried, fold up the omelette and serve it garnished with parsley and spring onion if you feel like it.
Vegan Spaghetti Bolognese à la GREENFORCE
Spaghetti Bolognese - an absolute favourite dish since childhood for most of us. With the ´Easy to mix Hack` from GREENFORCE, this classic dish becomes vegan in no time and without any loss of flavour. Delicious, quick and easy, it couldn't be more perfect for camping!
Ingredients for 2 Servings
150g "Easy To Mix Mince" from GREENFORCE
300ml very (!) cold water
approx. 250g spaghetti
1 onion, finely chopped
2 garlic cloves, finely chopped
100g carrot, finely diced
100g celery, finely diced
1 tin chopped tomatoes
approx. 150-200ml vegetable stock (or as required)
First, prepare the meat substitute by thoroughly mixing the GREENFORCE mixture with very cold water. Then leave it in the fridge to swell for about 30 minutes. When the mixture is done soaking, fry it in a non-stick pan over low-medium heat until fried to your liking, breaking it up as you go.
Then add the onions, carrot and celery and fry them until the onions are translucent. Next, add the garlic, which is also sautéed briefly. Now add the tomatoes and tomato paste and stir the whole thing together. Then add the vegetable stock and flavour the sauce with your spices and sugar.
Let the Bolognese simmer for 15-20 minutes at medium heat until everything has thickened nicely. In the meantime, prepare the spaghetti according to the package instructions. Now your vegan spaghetti bolognese is ready to serve! Optionally top with vegan Parmesan substitute and fresh basil - and then go ahead and enjoy!
We wish you - whether you're travelling or at home - bon appétit and lots of fun on your next adventures.
