What I Ate In a Day | Vegan Campfire Recipes

In this video I'll be showing you what I ate in a day while camping! Camp foods don't have to be veggie dogs and gelatin free marshmallows! (although feel free to bring some along) Each recipe shares a few ingredients, making each meal more convenient and affordable.
If you like this video, I have a few more recipes I recorded during this camping trip. Let me know if you want to see more!
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Breakfast - Coffee 01:37
Serving Size - 2
Cook Time - 5 minutes
Tools - Aluminum Pot, Shatter Proof French Press (or if you have a perculator, use that instead!)
• 2-3 tbsp coarsely ground coffee
• 1-2 liters water
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Breakfast - Tofu Scramble 00:37
Serving Size - 2
Cook Time - 15-20 minutes
Tools - Rubber Spatula, Cast Iron Skillet, Chef Knife for chopping potatoes
• 1/2 block tofu
• 1 red skinned potato, diced at camp
• 1/2 yellow onion, diced at home
• 1/2 green bell pepper, diced at home
• 1 jar spice mix (see below)
• 1 tbsp oil (for cooking)
Spice Mix
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kala namak (if you don't have kala namak (black salt), sub with normal table salt)
• 1/2 tsp paprika
• 1/4 tsp turmeric
Optional Serving Suggestions:
• 2 tortillas
• 1 oz vegan cheese shreds (per serving)
• Frank's RedHot Sauce
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Lunch - Quesadillas 03:58
Serving Size - 2-4 (depending how hungry you are!)
Cook Time - 6-10 minutes per two quesadillas
Tools - Cast Iron Dutch Oven, Tongs, Butter Knife (for spreading), Chef Knife (for cutting quesadillas)
• 4 10" flour tortillas
• 4 oz vegan cheese shreds (1 oz per quesadilla)
• 1 Field Roast chorizo sausage (1/4th sausage per quesadilla)
• 1/2 14 oz can (or 7 oz) sweet corn
• 1/2 14 oz can (or 7 oz) black beans
• 1 jar quesadilla sauce (see below)
• 1 tbsp oil (for cooking)
Quesadilla Sauce
• 1/3 cup vegan mayo
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tsp dry cilantro
• juice of 1/2 lime (up to juice of 1 lime)
• salt to taste (I found about 1/4 tsp salt sufficed)
Optional Toppings:
• sour cream
• salsa
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Dinner - Chili 06:33
Serving Size - 2
Cook Time - 35-40 minutes
Tools - Cast Iron Dutch Oven, Spoon (for stirring & serving)
• 1/2 yellow onion, diced at home
• 1/2 green pepper, diced at home
• 1/2 cup red lentils (1.5 cups water for cooking lentils)
• 1 14 oz can diced tomatoes
• 1 jar chili spice mix (see below)
• 1/2 14 oz can (or 7 oz) sweet corn
• 1/2 14 oz can (or 7 oz) black beans
• salt to taste (1 tsp should be plenty - add after red lentils are cooked)
• 1 tbsp oil (for cooking)
Chili Spice Mix
• 2 tbsp chili powder
• 1 tbsp paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper (add more if you like it spicy, omit if spice isn't your thing!)
Optional Ingredients:
• 1-2 cups fresh spinach/kale/leafy green
• extra water if chili is too thick (or left over black coffee from breakfast if you have any!)
Optional Serving Suggestions:
• 1/2 oz vegan cheese per bowl
• 1 dollop vegan sour cream per bowl
• 1 big chunk of crusty bread
• 1 handful of corn chips
• lime wedges
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Music:
Julian Avila - foreign
TH-cam Music Library - country/folk music