Best freeze-dried backpacking meals for vegans

Whether its a family cookout in the forest or a month-long trek around the Andes, these easy to pack and store vegan and vegetarian meals will keep you energized on your next adventure!

Here’s my list of the top camping and backpacking food ideas for vegan hikers.

Breakfast

Finding a pre-packed breakfast meal as a vegan can be hard, but these offerings are easy to pack, cook and actually taste pretty good!

1. LYO Coconut Porridge with Blueberries, Figs and Chia Seeds

This freeze-dried breakfast is easy to prepare, just add boiling water. One of the few in the bag breakfasts that don’t contain meat or milk.

Ingredients: gluten-free oats 61%, organic coconut milk 31%, freeze-dried figs 4%, organic agave syrup 2%, freeze-dried blueberries, chia seeds.

Available in single (100g) and double (200g) serving pouches.

2. LYO Organic Millet Porridge with Raspberries and Aronia Powder

Another breakfast option from LYO.

Love the use of millet grain—healthy, nutritious and tasty!

Ingredients: organic millet 68%, organic coconut milk 24%, organic agave syrup 5%, organic freeze-dried raspberries 2%, organic freeze-dried aronia powder.

Available in single (92g) and double (184g) serving pouches.

3. Outdoor Herbivore Apple Quinoa Oatmeal

A hot super-grain breakfast cereal made with pre-cooked tri-colour quinoa. It has a chewy texture with slightly sweet and nutty flavours. To heat:

• Bring 1.5 cups of water to boil in a covered pot. Stir in cereal mix, turn off (or reduce) heat, keep covered and let stand 8-10 minutes.

Ingredients: pre-cooked dried whole grain tri-colour quinoa*, wholegrain oats*, sunflower seeds, almonds, apple*, turbinado sugar*, cinnamon*, sea salt. (*organic)

Allergy Information: Contains almonds. Manufactured in a facility that uses eggs, nuts, soy and wheat.

4. Outdoor Herbivore Chia Oat Crunch

Soaked oats with chunky flavours of banana, walnuts, sunflower, and chia.  A mildly sweet taste packed with calories. To heat:

• Add contents of the package to 1/2 cup of cold water (or sub hot water for a hot cereal). Allow to stand for 10 minutes, or until chia forms a gel consistency.

Ingredients: wholegrain oatmeal*, chia seed*, banana*, walnuts, sunflower*, cinnamon*. (*organic)

Allergy Information: Contains walnut. Manufactured in a facility that uses eggs, nuts, soy and wheat.

5. Outdoor Herbivore Sunrise Tofu Scramble

Dried tofu with diced potatoes and mixed vegetables. Serve plain or roll in a tortilla for a yummy breakfast burrito! To cook:

• Bring 3/4 cups of water to boil in a covered pot. Add tofu mix and boil for 1 minute. Turn off heat, keep covered, and let stand for 5 minutes. Serve as is or in a tortilla.

Ingredients: dried tofu* [organic whole soybeans, magnesium chloride], onion*, potato*, bell pepper*, tomato*, carrot*, parsley*, spinach*, black pepper, sea salt, turmeric.* (*organic)

Allergy Information: Contains soy. Manufactured in a facility that uses eggs, nuts, soy, and wheat.

Main Meal

While the vegetable curry appears to be every brands go to veggie offering, I’ve managed to find a couple others offering something a little bit different. You know, if you fancy spicing up your dinner menu!

1. Beyond The Beaten Track Vegetable Curry and Rice

Can be eaten cold but best when heated. To cook either:

• empty content into suitable pot and heat on your stove.
• place the foil pouch unopened into boiling water for 7-8 minutes.

Ingredients: vegetables (40%) (carrot, potato, onion, green beans, sweetcorn) cooked long rice (13%), tomato, water, red peppers, pea beans, chickpeas, tomato puree, wheat flour, modified maize starch, ginger puree, salt, coriander, spices, sugar, chilli puree, concentrated lemon juice.

Allergy Information: Contains celery, mustard and gluten from wheat.

2. Blå Band Couscous with Chilli Spiced Vegetables

Lightweight, freeze-dried meal with couscous and vegetable. Easy to pack and re-hydrate.

Ingredients:  couscous (39%), (durum wheat flour), vegetables (31%) (carrot, red pepper, cabbage, leek, sweetcorn), palm fat, flavouring (contains celery), apple, yeast extract, modified potato starch, sugar, salt, maize starch, spices, emulsifier (sunflower lecithin), colouring (paprika oleoresin).

Allergy Information: Contains durum wheat flour and celery.

3. Wayfayrer Vegetable Curry and Rice

This boil in the bag can be eaten cold, but best served hot. To cook either:

• empty content into suitable pot and heat on a stove.
• place the foil pouch unopened into boiling water for 7-8 minutes.

Ingredients: vegetables (40%) (carrot, potato, onion, green beans, sweetcorn), cooked long grain rice (13%), tomato, water, red peppers, pea beans (3.9%), chickpeas (3.9%), tomato puree, vegetable oil, garlic puree, wheat flour, modified maize starch, ginger puree, salt, coriander, spices, sugar, chilli puree, concentrated lemon juice.

Allergy Information: Contains mustard and gluten from wheat.

4. Blå Band Chilli Sin Carne with Kidney Beans

A classic chilli dish with a twist —it’s vegan! This wet main meal can be eaten both hot or cold. To heat:

• add the bag to a boiling pan of water, and wait for the prescribed amount of time.

Ingredients: red beans (30%), water, tomato puree, vegetables (12%), (carrots, onions, corn, red pepper), textured wheat proteins, (wheat gluten, calcium sulfate, preservative: sodium metabisulphite), rapeseed oil, green jalapeno, flavourings (contains celery and wheat), iodized, salt, thickener: guar gum, modified maize starch, dextrose, curry (contains mustard), garlic, colour: paprika extract.

Allergy Information: Contains wheat, metabisulphite, celery and mustard. May contain traces of milk, egg and soy.

5. Blå Band Mexican Casserole with Lentils and Potatoes

A lightly spiced vegan casserole that is easy to store and transport. This wet main meal can be eaten both hot or cold. To heat:

• add the bag to a boiling pan of water, and wait for the prescribed amount of time.

Ingredients: vegetables (29%) (potatoes (13%), carrots, onions, corn, red pepper), lentils (24%), water, tomato puree, rapeseed oil, textured wheat proteins, (wheat gluten, calcium sulfate, preservative: sodium metabisulphite), rapeseed oil, green jalapeno, flavourings (contains celery), iodized salt, thickener: guar gum, modified maize starch, dextrose, curry (contains mustard), yeast extract, garlic, coriander, colour: paprika extract.

Allergy Information: Contains wheat, metabisulphite, celery and mustard. May contain traces of milk, egg and soy.

6. Blå Band Pasta with Tomato & Garlic

A filling pasta meal with vegetables and spices.

Just add water to re-hydrate. Lightweight and easy to carry. Dry weight = 149g.

Ingredients: pasta (55%), (durum wheat flour, salt), vegetables (tomato (21%), onion, carrot, parsnip), palm fat, sugar, salt, flavouring, maltodextrin, parsley, spices, jalapeno.

Allergy Information: Contains durum wheat flour.

7. Firepot Porcini Mushroom Risotto

Made using natural ingredients, the meal is easy to re-hydrate and store.

It’s lightweight at only 135g.

Ingredients: risotto rice (37%), chestnut mushrooms (28%), onion (12%), celery, olive oil, lemon juice, dried porcini mushrooms, mushroom stock (mushroom concentrate, yeast extract, sugar, cornflour), parsley, salt, pepper.

Allergy Information: Contains celery.

8. Firepot Dal and Rice with Spinach

A tasty dal made with five kinds of lentils.

Lightweight at only 135g and easy to re-hydrate in 10 minutes.

Ingredients: basmati rice (28%), onion (22%), tomatoes (12%), spinach (7%), urid dal (4%), chana dal (4%), mung dal (4%), toor dal (4%), red lentils (4%), lemon juice, coriander, garlic, rapeseed oil, salt, garam masala, cumin seeds, turmeric, dry red chillies, chilli powder

Allergy Information: Contains celery and mustard.

9. TentMeals Moroccan mango main meal

This meal isn’t freeze-dried but is lightweight and stores for a long time. To cook:

• add 200ml boiling water to the bag. Stir well to break up the herbs and spices. Cover for 7 minutes, then eat.
• It can also be made with cold water—stand for 30 minutes.

Ingredients: couscous (wheat), fruit (sundried mango, apricots, raisins (sulphurised)), walnuts, sunflower seeds, almonds, paprika, vegan bouillon (hydrolyzed vegetable protein (soya), potato starch, sea salt, palm oil, vegetables (celery, carrot, leek), maize starch, spices (turmeric, pepper, mace, lovage)), tomato, onion, cumin, garlic, mint, parsley, coriander, cinnamon, dill, ginger, cloves, nutmeg.

Allergy Information: Contains wheat, walnuts, almonds, celery, sulphurised fruit.

10. Wayfayrer Vegetable Chilli

This boil in the bag can be eaten cold, but best served hot. To cook either:

• empty content into suitable pot and heat on a stove.
• place the foil pouch unopened into boiling water for 7-8 minutes.

Ingredients: mixed Vegetables (24%)(carrot, onion, red pepper, green beans (contains celery), sweetcorn), vegemince (20%)(rehydrated textured soya protein, rapeseed oil, yeast extract, malted barley extract, onion powder, salt, garlic powder, dextrose, white pepper), tomato, mixed beans (13%)(pinto beans, red kidney beans, chickpeas), cooked wholegrain brown rice (11%), tomato puree, olive oil, maize starch, spices, garlic puree, salt, green chilli, water, concentrated lime juice, red chilli.

Allergy Information: celery, soya and barley.

11. LYO Expedition Cream of Tomato & Pepper Soup

LYO’s range of soups are easy to pack and re-hydrate.

The brand also offers other non-vegan flavours including cream of mushroom and cream of leek and onion.

To re-hydrate just add hot water and wait for the prescribed amount of time.

Ingredients: tomato puree 40%, red bell pepper 20%, onion 10%, tomato paste 6%, garlic 4%, basil, salt.

12. TentMeals Italian inspired main meal

Italian seasoned couscous packed with nuts, veg, sundried tomatoes and parmesan style shavings. To cook:

• add 200ml boiling water to the bag. Stir well to break up the herbs and spices. Cover for 7 minutes, then eat.
• it can also be made with cold water—stand for 30 minutes.

Ingredients: couscous (wheat), brazil nuts, sundried tomatoes, almonds, sunflower seeds, onion, carrot, parsnip, tomato, leek, paprika, yeast flakes, celery, bouillon (hydrolyzed vegetable protein (soya), potato starch, palm oil, maize starch, turmeric, white pepper, mace, nutmeg, lovage), parsley, garlic, basil, salt, bay leaves, oregano, pepper, thyme, marjoram, sage).

Allergy Information: Contains gluten, brazil nuts, almonds, celery, soya.

13. LYO Expedition Vegan Barley and Lentil Risotto

Thought to be the first ‘advertised’ vegan option on the market, LYO’s risotto is made from 100% natural ingredients and contains no preservatives or artificial additives. It’s easy to prepare, just add boiling water into the pouch, stir, seal the sachet and wait for the prescribed amount of time.

Ingredients: lentils 26%, pearl barley 24%, red bell pepper 22%, avocado 12%, leek 7%, garlic 2%, pumpkin seeds 2%, lemon juice, olive oil, parsley leaves, oregano, cayenne pepper, nutmeg, sea salt.

Allergy Information: Contains barley.

14. LYO Expedition Nettle Curry

This unusual meal was created in collaboration with world-famous climber Sean Villanueva O’Driscoll using one of his favourite ingredients—nettles!

It’s freeze-dried, so just add water!

Ingredients: rice 30%, coconut milk, pumpkin, sugar peas, courgette, carrot, broccoli, green beans, green chilli 1%, nettle 1%, coriander leaves, lemongrass 1%, spices, lime juice, olive oil, salt.

Dessert/Snacks

Finding a packed dessert for vegans is almost as hard as finding a good breakfast. Hopefully, these sweet options will help! Other options include trail bars/mixes and dark chocolate bars.

1. Outdoor Herbivore ChocoCocoChia

A sweet and restorative backpacking dessert made with a base of dark chocolate, creamed coconut, chia and freeze-dried blueberries. Can be warmed or eaten cold. To prepare:

• add contents of the package to 1 cup of cold or boiling hot water.
• stir and allow to stand 10 min, or until chia forms a gel consistency.

Ingredients: oat flour*, coconut*, fair trade pure cocoa*, chia seed*, banana*, cane sugar*, blueberries*. (*organic)

Allergy Information: Contains coconut. Manufactured in a facility that uses eggs, nuts, soy & wheat.

2. Outdoor Herbivore Ginger Chia Gooey

This creamy and aromatic no-cook backpacking meal features flaked coconut, dates and spices. A delicious treat that provides long-lasting energy! Makes 1.5 cups per serving. To prepare:

• add contents of the package to 1 cup of cold water.
• stir and allow to stand 10-15 min, or until chia forms a gel consistency.

Ingredients: dates (oat flour coated), chia seed*, coconut*, ginger*, cardamom*, cinnamon* (*organic).

Allergy Information: Contains coconut. Manufactured in a facility that uses eggs, nuts, soy & wheat.

3. LYO Expedition Banana

LYO’s freeze-dried bananas are 100% natural and contain no preservatives or artificial additives. It’s a lightweight snack/dessert weighing only 30g which is easy to pack and store in your rucksack.

Just add hot boiling water to rehydrate.

Ingredients: freeze-dried banana 100%.

LYO also offer other freeze-fried fruit including apple, strawberries and a wild berry mix.

4. Mountain House Apple Crisp