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Camp Recipes!

Here are a few vegetarian recipes for you to try on your next camp-out!

Ratatouille

Ingredients:

1 yellow onion

3 cloves garlic

2 medium zucchini

2 medium yellow summer squash

1 small eggplant

1 tablespoon oil

14 oz. canned San Marzano tomatoes (whole or crushed)

1 teaspoon salt

Basil, to garnish

Instructions:

  1. Prepare your coals by 23 charcoal briquettes and let them burn until spotted grey. Alternatively, start a campfire and let it burn down to hot embers.
  2. Prep the vegetables: Dice the onion and mince the garlic. Cut the zucchini, squash, and eggplant into 1-inch cubes.
  3. Heat the oil in a 10” Dutch oven over a bed of prepared coals. Add the onion and saute until starting to soften. Add the garlic and saute 30 seconds, until fragrant. Add the tomatoes with the juices, using your spoon to crush the tomatoes if they are whole. Add the zucchini, squash, eggplant, and salt and stir to combine.
  4. Cover the Dutch oven and place 16 coals on the lid (you’re aiming for about 375F). Cook for 45 minutes, until the vegetables are soft.

Enchilada pie

Ingredients:

12-inch Dutch oven (or oven-safe crock/pot)

2-pounds fake taco meat/tofu/beans

1- large onion, chopped

1-package yellow or white corn tortillas

2- small cans diced chilies or other less spicy vegetable 

1-large can enchilada sauce

1-8 ounce can sliced olives

2-packages of taco seasoning mix (I used mild)

4-cups (2 packages) of shredded taco mix cheese

2-Tbsp Canola or Vegetable oil

Instructions:

  1. Warm your oil in your dutch oven/pot and add chopped onions. Cook on the stovetop over medium-low heat until the onions are half cooked. You can tell when they reach this stage because they will be limp but not see-through.
  2. Add protein and brown until cooked through or pre-cook it and heat it up. Add your taco seasoning mix and stir thoroughly. Heat oven to 350 degrees F.
  3. Time to start layering your stacked enchilada pie! This part is fun.  Take around one-third of your protein and spread on the bottom of Dutch oven/pot- keeping in mind that you will be making about three layers.
  4. Now spread one-third of sliced olives, diced chilies, and enchilada sauce over the protein. Cover this with 5 to 6 of your tortillas and then cover your tortillas with one-third of your cheese. Repeat this until all of your ingredients are in the pot.
  5. Move the dutch oven/pot to the actual oven. Cook for 40 minutes or until the cheese is melty and bubbly.

Lasagna

Ingredients

  • 10-12 oven ready lasagna noodles
  • 4 zucchinis, sliced
  • 3 cups leeks, cut and cooked
  • 2 jars of spaghetti sauce
  • 1 cup mozzarella cheese
  • 2 cups colby monterrey jack cheese
  • 3/4 cup grated parmesan cheese
  • 12 ” cast iron dutch oven
  • 26 charcoal briquettes

Instructions

  1. Heat charcoal.
  2. Place 10 pieces of lit charcoal in the bottom of the pit. Place 12-inch dutch oven on top.
  3. Put a thin layer of sauce on the bottom of the dutch oven.
  4. Put 3-4 lasagna noodles across the bottom.
  5. Lay out the zucchini slices and sprinkle leeks on top
  6. Pour a thin layer of sauce  on top of the vegetables
  7. Sprinkle parmesan cheese, and put a layer of the colby jack cheese
  8. Repeat two more times.
  9. Pour an additional jar of spaghetti sauce over the lasagna, making sure all the noodles are covered. Add water if needed to do so.
  10. Top generously with mozzarella cheese.
  11. Put dutch oven lid on top. Place 16 lit charcoal briquettes on top.
  12. Cook for about 60 minutes or until noodles are cooked and cheese is melted.

Garlic Knots

Ingredients

24 Rhodes Dinner Rolls, thawed

1/2 cup butter or margarine

2 cups Italian cheese (parmesan and mozzarella)

1 Tablespoon garlic salt

1 Tablespoon Italian seasoning

Instructions

  1. Thaw rolls until soft.
  2. Cut rolls in fourths with kitchen scissors.
  3. Melt butter and combine with garlic salt and Italian seasoning.
  4. Coat roll pieces with butter mixture and cheese.
  5. Following general Dutch Oven directions for 45 minutes, checking every 15 minutes (23 charcoal briquettes on top, 16 on bottom for 12 inch).

These rolls can also be adapted to become sweet rolls or monkey bread!

Chocolate Pudding Dump Cake

1 16 oz package chocolate cake mix

1 3.9 oz package instant chocolate pudding

1 1/2 cups milk

1 1/2 cups semi-sweet chocolate chips

     Lightly oil or spray 12 inch dutch oven; line with parchment paper if desired.

     In large bowl, whisk milk with pudding mix until thickened.

 Stir in cake mix; mix until well combined, batter will be thick.

Spread batter in prepared dutch oven.

     Sprinkle evenly with chocolate chips.

     Bake at 350 degrees for 30-35 minutes or until edges pull away from sides.

  • 18 coals on the bottom, 18 on the top

Allow to cool before lifting from oven with parchment paper.

Notes:

  • SUPER easy–literally just 4 ingredients
  • Probably not the most healthy option but still yummy
  • Definitely harder to stir than I thought it would be
  • Good for a campout but not a 5-star dessert
  • Make sure to use parchment paper because it probably wouldn’t come out otherwise

Monkey bread

Ingredients:

1/2 stick butter

2 rolls of Pillsbury biscuits*

1/4 cup sugar

1/4 cup brown sugar

2 Tbsp cinnamon

Instructions:

  1. Set your dutch oven over a few coals to warm up, then melt the butter in the dutch oven.
  2. Tear each biscuit into quarters.
  3. Mix sugar, brown sugar, and cinnamon in plastic bag.
  4. Drop each quarter biscuit into bag and shake to coat well.
  5. Place biscuits in dutch oven.
  6. Stir all the biscuit pieces once to cover in butter, then arrange them into a single layer.
  7. Bake for an hour, or until the sugar has melted and begun to brown
  8. Serves 6 to 8.

*For homemade dough

Ingredients:

-4 1/2 tsp yeast

-6 1/2 cups all purpose flour (can use half wheat flour and half all purpose flour)

-2 TBS unrefined sugar

-3 tsp sea salt

-4 TBS olive oil or liquid coconut oil

-2 cups warm (but not hot) water

Directions for mixing the dough by hand: 

  1. Combine the yeast and warm water in a large bowl. When dissolved, add in the sugar, salt, oil, and 1 1/4 cup of flour. Mix until smooth.
  2. Add the rest of the flour, 1/2 cup at a time, until a stiff dough forms. 
  3. Knead the dough for about five minutes. Then place it in a greased bowl and cover with a dishtowel. Let it rise until double in size, which takes about an hour. 
  4. When it is done rising, punch the dough down.

Peach cobbler

Ingredients:

  • 3 (30 ounce cans) peaches in juices drained well
  • 1 large lemon zested and juiced
  • 2 tablespoons cornstarch
  • ½ teaspoon vanilla extract
  • ⅓ cup white sugar
  • 2 cups all-purpose flour
  • ¾ cup powdered sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup cold, salted butter grated
  • 1 cup half and half

Instructions:

  1. Preheat 25 briquettes.
  2. In a medium-size mixing bowl, toss peach slices with lemon zest and juice, cornstarch, vanilla, and white sugar. Spread them out in a 12 inch (6 quart) cast iron dutch oven.
  3. In a large mixing bowl, stir together flour, powdered sugar, baking powder, and salt. Use a cheese grater to grate butter into flour mixture and toss to combine.
  4. Pour in half and half and stir to form a thick batter. Scoop the batter in large clumps on top of the peaches to form a nice cobbler crust.
  5. Place the lid on the dutch oven and place the dutch oven on top of 8 briquettes. Place the other 17 briquettes in an even pattern on top of the lid.
  6. Let cook, covered, 45-60 minutes until cobbler crust is lightly browned.

Apple Cobbler

Ingredients:

  • 3 20 oz. cans of Apple Pie Filling or you can slice and peel your own apples
  • 1 box of yellow cake mix
  • ½ pound of brown sugar
  • ½ stick of unsalted butter
  • Ground cinnamon (a little bit goes a long way

Instructions:

  • Line your oven with aluminum foil and coat the lining in butter
  • Spread apples on the bottom of the oven
  • Pour the brown sugar onto the apples, and then the yellow cake mix. Do not mix the ingredients, just layer them
  • Add four tabs of butter on top
  • Add cinnamon sparingly A LITTLE GOES A LONG WAY
  • Use 16-20 briquettes on the bottom, and the remaining on top
  • Depending on the heat of your coals, it could take 45-90 minutes, just watch it

7 layer brownies

Ingredients:

  • 1 gluten-free brownie mix (Aldi makes a great, cheaper version!)
  • 1 stick butter melted
  • 1 egg
  • 1 tsp vanilla
  • 1.5 cup coconut flakes
  • 3/4 cup toffee bits
  • 3/4 cup semisweet chocolate chips
  • 1 cup chopped pecans (optional; we did not include)
  • 1 cup chopped gluten-free pretzels (the Aldi brand is great!)
  • 1 14 oz. can sweeten condensed milk

Instructions:

  1. Stir together the brownie mix, egg, vanilla, and melted butter in a bowl. Place either in a well-greased dutch oven or line the dutch oven with foil that is also greased.
  2. Bake the brownie layer in the dutch oven for about 15 minutes with six coals below and 20 on top (this will cook at approximately 350 degrees).
  3. Next, layer the partially cooked brownie with coconut flakes, toffee bits, chocolate chips, and pecans (in that order). Pour the sweetened condensed milk over all and sprinkle the chopped pretzels on the top.
  4. Bake the dessert for an additional 30-45 minutes until set. Remove from heat and let cool slightly before serving.