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5 Vegetarian meals to make while camping

These vegetarian dishes are easy to make and perfect for your next outdoor adventure with your Coleman Reunion™ Cooler.

By: Brianna Cunningham + Save to a List

This article is made possible by Coleman.


Avocado toast is perfect for breakfast, lunch, dinner, or a quick snack. There are so many options for toppings and bread, and I like to add egg for those days I need a little something extra.


  • 1 slice of bread (I like thick-sliced sourdough)
  • 1/2 ripe avocado
  • 1 egg
  • 2-4 grape tomatoes cut in half
  • 1/2 tbsp lime juice
  • Garlic salt


Toast your slice of bread in a pan with butter or oil until golden and firm. Remove the pit from your avocado and use a spoon to scoop the flesh into a bowl and mash it up with a fork until it’s as smooth (or chunky!) as you like it. 

Mix in a few drops of lime juice and a pinch of salt and/or garlic salt and taste (add more if needed). Spread the avocado onto the toast. Store unused avocado with the pit in your Coleman cooler.

Crack an egg into a bowl and add salt and pepper. Gently whisk the egg, breaking up the yolk, until it forms a nice frothy liquid. Add a small amount of butter to a nonstick pan, and heat the pan on a medium setting. Then, pour the egg mixture into the pan. 

Gently move the eggs across the bottom of the pan with a fork while they cook. Continue stirring until there is no more liquid egg, but be sure to remove the pan from the heat before your eggs get dry. 

Remember: The eggs will continue cooking if you don't remove them from the hot pan, so have a plate with the avocado toast nearby as you cook. When ready, add your eggs and top with tomatoes.



  • 2 slices of sourdough bread
  • 6 slices of plant-based deli meat
  • Pickle chips
  • Lettuce, chopped
  • Tomato, sliced
  • Artichoke marinated hearts
  • Banana peppers
  • Provolone cheese
  • Mustard
  • Italian dressing
  • Butter
  • Salt and pepper to taste


Heat a medium-sized skillet over medium heat. Add butter, and toast your bread directly in the pan for 1-2 minutes on each side. 

As soon as you’re done toasting your bread, add provolone cheese, deli slices, and mustard to each side. 

Next, put your remaining ingredients on one side of your bread. Add a few drops of Italian dressing, sprinkle salt and pepper on top, and enjoy.


Pasta salad is my go-to snack/meal for all my outdoor adventures. Not only is it an easy dish to put together, but it also travels well for adventures when I’m not able to use a stove.


  • 12 oz rotini noodles
  • 1 cup green olives
  • 1 cup black olives
  • 1 cup grape tomatoes
  • 1 cup artichoke marinated hearts
  • 1/2 green bell pepper, chopped
  • 1 ½ cups cucumber, chopped
  • 1/4 cup red onion, diced
  • Favorite spices like garlic salt and pepper to taste


Fill a 3-quart saucepan two-thirds full of water, heat to boiling, and add the noodles. Cook the noodles based on the instructions on the box.

When the noodles are done, add your favorite seasoning. Many people use salt, sesame seeds, paprika, celery seed, and/or black pepper. You can purchase noodles that come with pasta salad seasoning if you're not sure what spices to add!

Combine your cooked and seasoned rotini with all your other ingredients from the list above. Gently mix them while avoiding breaking up the noodles. You can eat this pasta right away or let it marinate in your Coleman Reunion™ 54-Quart Steel Belted® Cooler for 30 minutes for more flavor!


After a long day of hiking and other random adventures, I love going back to my campsite to eat tacos. Even if you are meat eater, these veggie tacos are filling enough for all.

  • Veggie ground crumbles
  • 1 can of black beans
  • Lettuce, chopped
  • 1 red tomato, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, diced
  • 2 cups vegetable oil
  • Spanish rice
  • Avocado
  • Salsa
  • Tortillas
  • Cheese – Mexican Style Four Cheese
  • 1 lime, sliced


Heat about 1 inch of oil in a skillet over medium to medium-high heat. Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding it in place with the tongs until crispy (about 15 seconds). Let cooked shells sit/drain on paper towels.

Cook veggie crumbles in a skillet for 10-15 minutes, mid-way through, and mix in taco seasoning. Once your crumbles and taco shells are cooked, combine all the ingredients in your shell. You can dig into beans and rice as a side dish or add them to your tacos. For an extra zesty taste, sprinkle lime juice over the finished tacos!


Eat this salsa alone or with tortilla chips, either way it’s a perfect snack (or side dish) for any outdoor adventure.


  • 1 mango, peeled and chopped
  • 1 avocado, peeled and chopped
  • 1 red tomato, chopped
  • 1 garlic clove, minced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, diced
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • Salt and pepper to taste


Combine all the ingredients in a bowl, mix together, and let it marinate in your cooler for 30 minutes before serving. 

Enjoy, my friends! 

We want to acknowledge and thank the past, present, and future generations of all Native Nations and Indigenous Peoples whose ancestral lands we travel, explore, and play on. Always practice Leave No Trace ethics on your adventures and follow local regulations. Please explore responsibly!

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