5 Delicous Meal Recipes you can Cook in a Campervan and…they are Vegan!

We love cooking in our campervan and get quite experimental about it. We are both vegan but never limit ourselves to just using vegan recipes. In fact we find it more fun and a bit of a challenge to think of an old classic and find a way to make it vegan. To add to the challenge we don’t have an oven (we wanted the precious space) so we rely on using a stove top cooker instead (see link below). For the purposes of this blog we will keep the recipe’s as vegan but you can easily adapt it back to non vegan if you prefer. 

We will also concentrate on ‘main meals’ in this blog. If you are interested in baking recipes for a campervan please see our campervan baking blog here. We will also base the ingredients on 2 people throughout. 

To cook some of these dishes you will need an Omnia Oven (or similar stove top oven). If you have never come across one of these before please see our Omnia Oven page here for more information. 

If you are looking to buy an Omnia Oven or any accessories then please take a look at our Omnia Oven UK Shop here. 

So here they are- our top 5 meals you can cook in a campervan without a built in oven

5 Easy Campervan Cooking Recipes

Vegan Mac ‘n’ Cheese

 Ingredients 

-      150g macaroni 

-      1 vegetable stock cube

-      10ml truffle oil

-      120g grated Vegan cheese (we tend to use a cheddar variety) 

-      30g panko breadcrumbs

-      1.5 tbs English mustard 

-      200g vegan crème fraiche 

-      1 tbs Marmite 

-      1 tbs B12 Yeast flakes

-      Handful of pumpkin seeds 

 Method

1.    Place macaroni in a saucepan and cover in cold water with approx 1” water overlap

2.    Boil until almost all the water has been absorbed

3.    Add in the stock cube to the remaining water in the pan and mix

4.    Add in crème fraiche, cheese, mustard,  marmite and yeast flakes and give it a good stir until combined.

5.    Add macaroni mixture to the Omnia Oven (ideally use a liner  as it saves cleaning!)

6.    Sprinkle the panko breadcrumbs and pumpkin seeds over the top

7.    Place on the hob on a medium heat for approx. 20-25 mins (depending on if you like a crispy base!)

8.    Drizzle truffle oil over the top and serve

Homemade Vegan Big Mac & Fries

 Ingredients (an adapted Bosh TV recipe) 

-      4 vegan burgers (we use Linda MacCartney meatballs so we can add together and make thin patties) 

-      4 slices of vegan cheese

-      3 large seeded burger buns

-      1 Gherkin

-      1 white onion

-      1 baby gem lettuce

-      3 white potatoes 

For the sauce (the below amounts allow for extra to dunk your fries in!):

-      3 tbs vegan mayo

-      2 tsp mild yellow mustard

-      1 tsp garlic powder

-      1 tsp onion powder

-      1 tsp paprika

-      1 tsp white wine vinegar

 Method 

1.    Cut the potato’s into thin fries with the skin on- dry with kitchen roll and then toss in mixing bowl with oil and salt and pepper

2.    Heat the Omnia up with a small amount of oil in on a high heat. Once up to heat place the fries in and leave for 25-30 mins (turning half way) 

3.    Combine all the sauce ingredients in small bowl

4.     Slice the onion and gherkin thinly and shred the lettuce into small pieces 

5.    If using meatballs combine 3 to pat down and shape into 4 thin patties

6.    Fry the burgers and onion (if you prefer cooked onion- we do!, otherwise leave the onion raw) for 5- 10 minutes- turning half way through 

7.    Arrange the lettuce, onions, gherkins and sauce on the buns 

8.    Place the cheese slices on top of the burgers in the pan 2 minutes before they are ready

9.    Once cooked arrange everything in the burger buns (don’t forget the 3rd piece of burger bun in the middle) 

Indonesian Rendang

 Ingredients 

-      1.5 tsp chipotle paste

-      2 tsp vegan fish sauce

-      50g solid coconut cream

-      130g basmati rice

-      80g fine green beans 

-      1 tsp ginger paste

-      1 tsp garlic paste

-      125g soya chunks 

 Method 

1.    Soak the soya chunks in hot water for 10-15 minutes and then drain

2.    Trim and cut the green beans in half

3.    Place the basmati rice and 300ml of cold water into a saucepan with a lid and bring to the boil on a high heat

4.    Once boiling add the green beans and cook for 10-15 minutes

5.    Heat a frying pan with oil on a high heat and then add the garlic, ginger paste and chipotle paste.

6.     Fry for 1 minute and then add the soya chunks, mix and cover. Cook for 4-5 minutes until browned

7.    Meanwhile remove the coconut cream from the sachet and chop roughly. Dissolve in 200ml of boiled water and fish sauce

8.    Add the coconut stock to the soya chunks and sprinkle with salt and pepper. Cook uncovered for 6-8 minutes until the sauce has thickened

9.   Fluff the green bean rice and serve with the rendang

Vegan Shepherds pie 

Ingredients 

Tip- we usually double the below ingredients so it lasts 2 nights and you don’t have 1/2 tins of stuff left over!

-      150g white potatoes

-      150g sweet potatoes 

-      10g margarine 

-      1 red onion 

-      1 carrot

-      1 tsp garlic paste

-      100g chestnut mushrooms

-      3 tbs tomato paste

-      1 vegetable stock cube (to make 50ml stock)

-      ½ tin lentils 

-      ½ tin chickpeas

-      1 tbs soy sauce

-      1 tsp dried rosemary 

-      1 tsp dried thyme 

-      30g panko breadcrumbs 

 Method

1.    Peel and chop all potatoes into roughly 2cm chunks. Place the white potatoes in a pan of cold salted water and bring to the boil. Simmer for 10-15 minutes 

2.    Add the sweet potatoes in after 5 minutes  

3.    Drain and then add the margarine in with a pinch of salt and black pepper. Mash until smooth and set aside 

4.    Peel and finely slice the onion and the carrots. Fry with a splash of oil for 10 minutes until softened on a medium heat

5.    Meanwhile roughly chop the mushrooms and then add to the pan with the garlic paste, soy sauce and tomato paste. Cook for a further 10 minutes

6.     Add into the vegetable stock (50 ml), lentils and chickpeas (with the juice) and allow to simmer for 5-10 minutes

7.    Stir in the rosemary and thyme and then add into the Omnia

8.    Spread the mash over the top and sprinkle the panko breadcrumbs on top

9.    Heat over a medium/low heat for 20-30 minutes

Vegan Mushroom ‘n’ Meatball Gnocchi Stroganoff

Ingredients 

-      1 red onion 

-      1 tsp garlic paste

-      2 tsp smoked paprika

-      2 tsp dried thyme 

-      1 vegetable stock cube

-      100g Vegan Crème Fraiche

-      250g Chestnut Mushrooms

-      6 vegan meatballs 

-      300g gnocchi

Method

1.    Peel and finely slice the onion and fry on a medium heat with a drizzle of oil

2.    Boil a kettle and dissolve the stock cube in 200ml of the boiled water 

3.    Cut the mushrooms into quarters and add to the pan with the garlic and paprika. Cook for 2-3 minutes on a medium heat

4.    Tear the meatballs up into small lumps and add to the pan along with the gnocchi and add another drizzle of oil. Cook for 10 minutes stirring occasionally 

5.    Combine the crème fraiche and the thyme in a small bowl with a generous amount of salt and pepper

6.    Add the stock and cook on a high heat until half the stock has been absorbed

7.     Stir in the crème fraiche and cook for a further 2 minutes

And there we have it- it was hard to narrow it down to 5 recipes! Watch this space for more specific blogs on delicious meals we have cooked in our campervan. 

We use products from The Vegan Kind who have a subscription service and online vegan supermarket with a fantastic selection of vegan products. Click their logo below to have a browse of their products:

 If you have any questions or feedback on the recipes please do get in touch here. Please also feel free to leave a comment below.  

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