20 Deliciously Easy Campervan Meal Recipes

Easy nacho recipe for camping

Traveling in a camper van has an inimitable charm. There’s the undeniable allure of the open road, the stunning vistas, the freedom of a nomadic lifestyle. But, for many, there’s one significant challenge that comes with this choice of travel: the meals.

 

Whether you’re a full-time van lifer or a weekend warrior, nourishing your body with delicious and healthy food is crucial. However, the limited space, equipment, and sometimes even the lack of ingredients can make cooking in a camper van seem daunting. And let’s face it, the idea of having instant noodles or canned food every day is far from appealing.

 

That’s where we come in! We want to help turn your camper van and campsite into a mobile kitchen where you whip up meals that not only fuel your adventures but are also a joy to prepare and eat. Cooking in your camper van shouldn’t be a monotonous or tiresome task. Instead, it can be an exciting part of your journey, filled with the pleasure of creating and enjoying a variety of flavorsome meals that reflect the freedom and creativity of your van life experience.

 

To help you out with finding creative and easy recipes, we’ve carefully curated a list of 20 mouthwatering and easy-to-make recipes that are perfect for camper van and campfire cooking. These recipes span breakfast, lunch, dinner, and desserts, providing you with culinary inspiration for any time of the day. They are created with simplicity in mind, requiring few ingredients and utensils but delivering on taste and nutrition. These recipes will cater to different diets too, so whether you’re a meat lover, a vegetarian, or a vegan, we’ve got you covered.

 

The beauty of these recipes lies not only in their flavor but also in their flexibility. You can easily adapt them based on your personal preferences and the ingredients you have on hand. As a result, each meal can become a unique culinary creation that adds to the joy of your camper van adventure.

 

Ready to embrace the joy of camper van cooking? Let’s get started!

Blueberry banana pancake recipe for camping

Blueberry Banana Pancakes

If you’re a fan of sweet breakfasts, these Blueberry Banana Pancakes from Fresh Off The Grid are a must-try. They’re healthy, fluffy, and filled with delightful flavors.

Ingredients:

  • 1 ripe banana
  • 1 egg
  • 1/2 cup of your preferred milk (dairy or non-dairy)
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup fresh blueberries
  • Cooking oil

Instructions:

  1. Mash the ripe banana in a bowl until smooth. Add the egg and milk and whisk to combine.
  2. In another bowl, combine the flour, baking powder, and salt.
  3. Stir the dry ingredients into the wet ones. Fold in the blueberries.
  4. Heat some oil in a skillet over medium heat. Pour 1/4 cup of the batter into the skillet for each pancake.
  5. Cook until the edges are set and bubbles form on top. Flip and cook the other side until golden brown.
  6. Repeat with the remaining batter, adding more oil to the skillet as needed.
Veggie foil packets recipe for camping

Vegetable Foil Packets

Foil packet meals are a camper’s best friend. They’re easy, versatile, and require minimal cleanup. These Vegetable Foil Packets from Happy Foods Tube are filled with an array of vibrant vegetables that make for a healthy, satisfying meal.

Ingredients:

  • 2 bell peppers
  • 1 medium zucchini
  • 8 cherry tomatoes
  • 1/2 medium red onion
  • 2 garlic cloves, minced
  • 4 tablespoons of olive oil
  • Salt and black pepper to taste
  • 1 teaspoon dried basil or Italian seasoning

Instructions:

  1. Chop the vegetables into bite-sized pieces and place them in a large bowl.
  2. Add the minced garlic, olive oil, salt, black pepper, and dried basil or Italian seasoning to the bowl. Mix well to coat the vegetables evenly with the seasoning.
  3. Divide the mixture evenly among four large pieces of aluminum foil. Fold the foil over the vegetables and seal to make a packet.
  4. Place the packets on a heated grill or campfire and cook for 15-20 minutes.
  5. Carefully open the packets (watch out for steam!) and enjoy your flavorful, nutritious meal.

 

The beauty of this recipe is that it’s incredibly versatile—you can easily switch up the vegetables based on what you have on hand or what’s in season. Try it with some fresh corn, broccoli, or even some diced sweet potato for a delightful variation.

One-Pot Pasta

This one-pot pasta recipe from Cooking Classy is perfect for a quick, delicious meal that requires minimal cleanup. It’s flavorful, satisfying, and full of nutritious ingredients.

Ingredients:

  • 12 ounces linguini
  • 12 ounces cherry tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes, or to taste
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving

Instructions:

  1. Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet.
  2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  3. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Foil packet recipes for camping

Sausage, Potato and Green Bean Foil Packets

Try this recipe from Damn Delicious for a hearty meal in a packet.

Ingredients:

  • 1 1/2 lbs smoked sausage, sliced
  • 1 1/2 lbs baby potatoes, halved
  • 1 lb green beans, trimmed
  • 8 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 stick unsalted butter, cut into cubes

Instructions:

  1. Combine all ingredients in a large bowl.
  2. Divide the mixture between 4 large sheets of foil and fold over the contents to close.
  3. Place on a grill over a campfire and cook until the potatoes are tender, about 15-20 minutes.
Easy nacho recipe for camping

Campfire Nachos

This recipe from Fresh Off the Grid provides a tasty twist on classic nachos.

Ingredients:

  • 1 bag of tortilla chips
  • 1 cup grated cheese
  • 1 can black beans, drained
  • 1 large tomato, diced
  • 1/4 cup diced red onion
  • 1/4 cup sliced jalapenos
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro

Instructions:

  1. In a cast iron skillet, layer chips, cheese, beans, tomatoes, onion, and jalapenos.
  2. Cover the skillet with a lid or foil and place it on your campfire grill grate.
  3. Cook for about 10-15 minutes, until the cheese is melted.
  4. Top with sour cream and cilantro before serving.

Campfire Chili

This robust and flavorful chili from Camping For Foodies is the perfect meal for those colder evenings around the campfire.

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cans kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 2 cups tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. In a large pot, cook the beef, onion, and bell pepper over the campfire until the beef is browned and the vegetables are soft.
  2. Stir in the beans, tomatoes, tomato sauce, and spices.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
  4. Serve your hearty, warming chili as is, or top with cheese, sour cream, or your favorite chili fixings.

Grilled BBQ Chicken and Vegetables in Foil

Try this recipe from Diethood for a simple but flavorful meal.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 cup barbecue sauce
  • 1 zucchini, sliced
  • 1 bell pepper, diced
  • 1 onion, diced

Instructions:

  1. Season the chicken with salt and pepper, then brush with some of the barbecue sauce.
  2. Place each chicken breast on a large piece of aluminum foil and top with the vegetables.
  3. Drizzle more barbecue sauce on top, then fold the foil over the ingredients to seal.
  4. Grill over a campfire for about 20-25 minutes, or until the chicken is cooked through.

Foil Pack French Dip Sandwiches

These Foil Pack French Dip Sandwiches from Chelsea’s Messy Apron make a filling lunch or dinner.

Ingredients:

  • 4 hoagie rolls
  • 1 lb roast beef deli meat
  • 8 slices provolone cheese
  • 1 can beef consomme soup
  • 1/4 cup melted butter
  • 1 packet au jus gravy mix
  • Salt and pepper, to taste

Instructions:

  1. Place each hoagie roll on a piece of aluminum foil large enough to wrap the sandwich.
  2. Divide the roast beef and provolone among the rolls.
  3. Mix the beef consomme, melted butter, and gravy mix in a bowl. Spoon some of this mixture over each sandwich.
  4. Wrap each sandwich tightly in the foil.
  5. Cook the packets on a grill over a campfire for 10-15 minutes.
  6. Serve each sandwich with the remaining au jus sauce for dipping.

Campfire S’mores Dip

This delightful dessert from New England takes the traditional s’mores to a whole new level. It’s perfect for sharing around the campfire.

Ingredients:

  • 1 bag of large marshmallows
  • 1 bag of chocolate chips
  • 1 box of graham crackers

Instructions:

  1. Pour the chocolate chips into the bottom of a cast-iron skillet or Dutch oven.
  2. Arrange the marshmallows on top of the chocolate chips.
  3. Cover with a lid or aluminum foil and place over the campfire.
  4. Cook until the marshmallows are toasted and the chocolate is melted.
  5. Serve with graham crackers for dipping.

Dutch Oven Peach Cobbler

This delicious dessert from Fresh Off The Grid brings the comfort of home to your campsite with the sweetness of peaches and a flaky crust.

Ingredients:

  • 4 cups canned peaches, drained
  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup unsalted butter
  • Ground cinnamon, to taste

Instructions:

  1. Melt the butter in a Dutch oven over your campfire.
  2. In a mixing bowl, combine the flour, sugar, baking powder, salt, and milk until smooth.
  3. Pour the batter over the melted butter in the Dutch oven, but do not stir.
  4. Arrange the peaches on top of the batter, again, do not stir.
  5. Sprinkle with cinnamon.
  6. Cover the Dutch oven and bake over the campfire for about 30-40 minutes, or until the top is golden brown and the batter has set.
Pizza camping recipes

Campfire Pizza

Campfire Pizza from The Kitchen Magpie is a fun and customizable meal that’s perfect for a satisfying lunch.

Ingredients:

  • Pizza dough (pre-made or homemade)
  • Pizza sauce
  • Shredded mozzarella cheese
  • Your favorite pizza toppings (pepperoni, sliced bell peppers, mushrooms, etc.)
  • Olive oil

Instructions:

  1. Roll out your pizza dough to fit your cast iron skillet.
  2. Spread a thin layer of olive oil on the bottom of the skillet to prevent sticking.
  3. Lay your rolled-out dough in the skillet and cook over the campfire until the bottom is lightly browned.
  4. Flip the dough over and quickly add your pizza sauce, cheese, and toppings.
  5. Cover the skillet and cook until the cheese is melted and the bottom of the crust is browned.
vegan camping recipes

Drunken Cauliflower Tacos with Quick Pickled Red Onions

These vegan tacos from Fresh Off The Grid are not just delicious, but they are also packed with flavor, making them a fantastic lunch option.

Ingredients:

For the Quick Pickled Red Onions:

  • 1 red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt

For the Tacos:

  • 1 head cauliflower, cut into bite-sized florets
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 cup beer
  • 1/4 cup BBQ sauce
  • 8 small flour tortillas
  • 1 avocado, sliced

Instructions:

For the Quick Pickled Red Onions:

  1. Combine the red wine vinegar, water, sugar, and salt in a pot and bring to a boil.
  2. Remove from heat and add the thinly sliced red onion. Let sit for at least 30 minutes.

For the Tacos:

  1. Toss the cauliflower florets in the oil, salt, pepper, garlic powder, smoked paprika, and cumin.
  2. Grill the cauliflower over the campfire until charred and tender.
  3. Deglaze the pan with beer and stir in the BBQ sauce. Cook until heated through.
  4. To serve, fill each tortilla with the grilled cauliflower, quick pickled red onions, and sliced avocado.

Campfire Cones

These fun and customizable Campfire Cones from The Girl Who Ate Everything are a great alternative to traditional s’mores.

Ingredients:

  • Waffle cones
  • Mini marshmallows
  • Chocolate chips
  • Assorted fillings (like peanut butter, fruit, or caramel sauce)

Instructions:

  1. Fill each waffle cone with mini marshmallows and chocolate chips, along with any other fillings you like.
  2. Wrap each cone in aluminum foil.
  3. Place the foil-wrapped cones onto the grill over your campfire and cook for about 5-10 minutes, until the fillings are melted.
  4. Carefully unwrap the cones (they will be hot!) and enjoy.

Blueberry Cinnamon Campfire Bread

Start your day right with this Blueberry Cinnamon Campfire Bread from Taste of Home. It’s a sweet, warm, and filling breakfast option that’s perfect for those chilly morning campfires.

Ingredients:

  • 1 tube refrigerated cinnamon rolls
  • 1/2 cup fresh blueberries
  • 1/4 cup sliced almonds, toasted

Instructions:

  1. Prepare campfire or grill for medium-low heat.
  2. Tear off an 18×12-in. sheet of heavy-duty foil; grease with cooking spray.
  3. Separate cinnamon rolls; set icing aside. Arrange rolls on center of foil; top with blueberries and almonds. Fold foil around mixture, sealing tightly.
  4. Grill, covered, over indirect medium-low heat until set and golden brown, 15-20 minutes.
  5. Remove from grill. Carefully remove foil, allowing steam to escape. Spread with icing. Let stand until icing is set, about 5 minutes.

Walking Tacos

This easy and convenient recipe from The Girl Who Ate Everything is a fun and portable lunch option that’s perfect for a day out exploring during your camping trip.

Ingredients:

  • 1 pound Ground Beef
  • 1 package Taco Seasoning
  • 4 (2.5 ounce) bags of Corn Chips
  • 1 cup Shredded Lettuce
  • 1 diced Tomato
  • 1 chopped Onion
  • 1 chopped Green Pepper
  • 1 can (2-1/4 ounces) Sliced Ripe Olives, Drained
  • 1 cup (4 ounces) Shredded Cheddar Cheese
  • 1/2 cup Sour Cream
  • 1/2 cup Salsa

Instructions:

  1. In a large skillet, cook the beef over medium heat until no longer pink; drain.
  2. Add taco seasoning and prepare according to package directions.
  3. With scissors, cut an opening in the side of each corn chip bag; loosen chips in the bag.
  4. Add lettuce, tomato, onion, pepper, olives, cheese, salsa, and sour cream to each bag.
  5. Top with taco meat. Serve immediately and eat right out of the bag.

Shrimp Boil Foil Packets

For a hearty lunch or dinner, you can’t go wrong with these Shrimp Boil Foil Packets from Damn Delicious. They’re simple to prepare and packed with flavor.

Ingredients:

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 pound baby red potatoes, halved
  • 2 tablespoons olive oil
  • 4 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions:

  1. Preheat a gas or charcoal grill over high heat, or prepare your campfire.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn, and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place foil packets on the grill or campfire and cook until just cooked through, about 12-15 minutes.*
  5. Served immediately, garnished with parsley, if desired.

Campfire Cheese Hash Brown Packets

Here is another excellent breakfast option, the Campfire Cheese Hash Brown Packets from Taste of Home. These packets are a flavorful and satisfying way to start your day.

Ingredients:

  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 1 large onion, finely chopped
  • 1/4 cup butter, cubed
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Boiled or fried eggs (for topping)

Instructions:

  1. Divide hash browns, onion, butter, and cheese evenly between 4 pieces of heavy-duty foil (about 18×12 in).
  2. Mix seasoned salt, pepper, and paprika; sprinkle over top.
  3. Fold foil around mixture, sealing tightly.
  4. Grill, covered, over medium heat until potatoes are tender, 15-18 minutes on each side.
  5. Serve, add eggs if desired.

Indian-Spiced Chickpea Wraps

For an exotic twist on your camping meals, check out these Indian-Spiced Chickpea Wraps from Taste of Home. They’re vegetarian-friendly and packed with flavor.

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • 4 flour tortillas (8 inches), warmed
  • 1/2 cup plain yogurt
  • 1 medium tomato, chopped
  • 1/4 cup chopped cucumber
  • 2 tablespoons chopped fresh mint

Instructions:

  1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
  2. Stir in beans, lemon juice, and seasonings; heat through. Spoon onto tortillas. Top with yogurt, tomato, cucumber, and mint. Roll up tightly.

Chicken in Basil Cream Sauce

This recipe for Chicken in Basil Cream Sauce from The Girl Who Ate Everything is a fantastic dinner option. It’s rich, flavorful, and comforting, perfect for a satisfying meal after a day of adventure.

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1/2 cup milk
  • 1/2 cup dried bread crumbs
  • 3 tablespoons butter
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 cup grated Parmesan cheese
  • 1/4 cup minced fresh basil or 1 teaspoon dried basil
  • 1/8 teaspoon pepper

Instructions:

  1. Flatten chicken to 1/4-in. thickness. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter for about 5 minutes on each side or until a thermometer reads 165°; remove and keep warm.
  2. In the same skillet, add broth; bring to a boil over medium heat. Stir to loosen browned bits from pan.
  3. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese, basil and pepper; cook and stir until heated through. Pour over the chicken and serve.
Skillet-ratatouille-16-resize

Campfire Skillet Ratatouille

For a vegetable-forward dinner option, this Campfire Skillet Ratatouille from Fresh Off The Grid is a delightful and nutritious choice. This recipe is packed with a colorful array of veggies and can be prepared directly over a campfire or on your camper van stove.

Ingredients:

  • 1 bell pepper, cut into thin strips
  • 1 medium zucchini, cut into thin rounds
  • 1 small eggplant, cut into thin rounds
  • 1 medium tomato, cut into thin rounds
  • 1 small red onion, cut into thin rounds
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh basil

Instructions:

  1. Arrange the slices of bell pepper, zucchini, eggplant, tomato, and onion in a large cast iron skillet.
  2. In a small bowl, mix together the olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Drizzle this mixture over the vegetables in the skillet.
  3. Place the skillet on your campfire or stove and cook for 20-30 minutes, until the vegetables are tender and slightly charred.
  4. Sprinkle the feta cheese and fresh basil on top before serving.

Do you want to try any of these meals? Do you have any camping recipes you’ve tried that you love that we should add to the list? Let us know in the comments below! 

 

Happy exploring! 

– The Grit Overland Team

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