8 All Time Favourite Camper Van Meals


It’s a common misconception that you can’t eat healthily while on the road.

Although your equipment may be more limited than your ordinary kitchen, your options definitely aren’t.

However, it’s pointless to bring normal cookbooks with you as they will require endless equipment and fully stocked cupboards.

If you’re lacking inspiration for what to whip up for a roadside dinner, then look no further as here are eight all-time favourite camper van meals.

Egg, Spinach & Polenta Bowl

 

Image Source: Thekitchn

  • Regular or instant polenta
  • Olive oil
  • Chopped garlic (3 large cloves)
  • Fresh spinach
  • Canned beans (cannellini or black are the best)
  • Red pepper flakes (optional)
  • Eggs
  • Cheese, shredded or sliced into small pieces (we suggest cheddar or parmesan)
  • Salt and pepper

Heat the oil and sauté the garlic and spinach until greens are wilted. Add red pepper flakes depending on how spicy you like your food. Add beans to the mixture until they’re warm, then set it all aside. Begin cooking the polenta according to the instructions on the packet, adding as much cheese, salt and pepper as you like. In another pan, fry up the eggs. Dish out the polenta, then add the greens and beans, and put the fried egg(s) on top.

Tip: You can also use rice or couscous instead of polenta, but you may want to skip the cheese.

Salad + Fried Egg

Image Source:NYTimes

  • Any leaves you can get your hands on (or a pre-made salad from the supermarket)
  • Avocado
  • Olive oil
  • Eggs
  • Salt and pepper

Fry up your eggs in the olive oil, seasoning them as desired. Mix up the salad separately, adding in sliced avocado, then put the eggs on top.

Tip: You can add some warm lentils or beans to your salad, and even make your own croutons by frying up some chunks of bread in olive oil. Try serving it on a bed of couscous.

Garlic Pasta with Broccoli

 

Image source: Pinterest

  • Lots of garlic (for half a pound of pasta use around four cloves)
  • Olive oil
  • Red pepper flakes (optional)
  • Pasta (any kind)
  • Chopped broccoli
  • Salt and pepper
  • Good quality parmesan or cheddar cheese

Finely slice or chop up the garlic. Get your pasta water boiling and salt it well. When you have a minute or so left on the pasta, add the broccoli to the boiling water and pasta, then drain it all together. Heat up the olive oil (enough to coat your pasta) on medium/medium-low so you can cook the garlic and red pepper flakes, but not burn the garlic. Once the garlic starts to brown, take it off the heat and mix it into the drained pasta and broccoli. Salt and pepper it liberally. Serve with parmesan on top and a good glass of wine on the side.

Tip: You can always add different types of veggies to this dish, try peppers or zucchini.

Stovetop Pizza

 

Image Source: Gardenfork.tv

  • Pre-made pizza base from the supermarket
  • Olive oil
  • Jar of pizza sauce
  • Finely sliced mozzarella cheese or cheddar.
  • Toppings of choice

This is a great way to use up random items you have left over as toppings. Warm up the pizza crust upside down in a small bit of olive oil in your frying pan. Make sure your pizza sauce and toppings are hot (or warm, at least) too. Then flip over the crust right-side up. Spread on some sauce, finely-sliced cheese and your toppings. Keep the heat on low and cover the pan to allow the cheese to melt.

Tip: If you can’t find pre-made pizza bases, you can always use tortillas or pitta breads. If you don’t fancy tomato sauce then try pesto or barbecue sauce. If you fancy cooking outside and have access to a campfire, wrap your pizza in tinfoil and heat over the fire.

Bean & Chicken Sausage Stew

Image Source: BBC Good food

  • Olive oil
  • Pack of sausages
  • 2 cloves garlic
  • 1 can of beans
  • Chicken stock
  • 1 can diced tomatoes
  • 1 bunch of kale or spinach leaves
  • Salt and pepper
  • Bread

Heat the oil in your biggest pot. Add the sausage slices and cook them through. Stir in garlic and cook for a little longer, then add the beans, broth and tomatoes. Bring it to a boil. Then add the kale and some salt and pepper. Let it simmer for a few minutes, then enjoy with bread on the side.

Tip: You can also add onion and carrots to this dish – add them in when you start cooking the sausages. If you’re veggie then just switch the sausages for a meat-free option.

Southwestern Chicken Soup

Image source: Myrecipes.com

  • Jar of salsa (any level of spiciness)
  • Cooked chicken strips (buy from the supermarket)
  • 1 can of beans (any variety)
  • Chicken stock
  • 1 teaspoon ground cumin (optional)
  • Toppings: Chopped green onions, sour cream, avocado, tortilla chips, cilantro, lime (optional)

Empty the salsa into a big pot. Heat it up, then add the chicken, beans, stock and cumin. Bring it to a boil, then let it simmer on lower heat for about 10 minutes. Add toppings as desired!

Spinach + Egg Burritos

Image Source: Health.com

  • Big flour tortillas
  • Eggs
  • Cheese
  • Spinach
  • Can of beans (optional)
  • Rice
  • Avocado
  • Salsa

Scramble the eggs and add cheese and spinach. Cook the rice according to the instructions on the package. Assemble your burrito with the egg mixture, beans and rice. Add avocado and salsa, then roll it up. Pack it up for later if you’re planning a long journey or a day trip out.

BBQ Couscous Bowl

 

  • Couscous
  • Curry powder
  • Salt and pepper
  • Olive oil
  • Broccoli
  • Extra firm tofu or chicken
  • BBQ sauce
  • Lime

Heat the water for the couscous, then add in some olive oil, salt and pepper and curry powder. Once the water is boiling, add in the couscous, stir, cover and turn off the heat. Sauté the broccoli in olive oil, covering it so it steams and softens a little bit. Cut the tofu or chicken into chunks then pan fry it olive oil, curry powder, salt and pepper. Fluff the couscous and add it to a bowl with the broccoli and tofu. Squeeze lime over everything, then top with BBQ sauce as desired.

Tip: You can use rice instead of couscous and add whatever veggies you fancy.

 

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