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One-pot Jollof Rice

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One-pot Jollof Rice

This one pot jollof rice is a great African dish. Depending on which rice you use in the pot depends whether you are making it the Nigerian or Ghanaian way. This vegetarian jollof rice uses dried herbs and spices like curry powder as it is easier for vanlife. If you have fresh chilli’s then you can substitute these for the curry powder.

Though this is by no means a Chilean recipe, it was the rice dish we made the most in Chile by far, as it uses ingredients which are easy to find all over the country, and only requires one pan. It’s also delicious cold, so we always make double portions, to avoid having to worry about lunch the next day.

One pot jollof rice

One-pot Jollof Rice

vanlife_recipes_
Vegetarian
Who doesn't love a one pan dish? This Jollof rice dish doesn't disappoint
5 from 1 vote
30 minute meal – Less washing-up – One-pan – Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Servings 4
Diet Vegetarian

Ingredients
  

  • 1 1/2 cup Rice
  • 1/2 Red Pepper
  • 1 Small Onion
  • 1 clove Garlic
  • Fresh Coriander
  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Powder
  • 1 tsp Curry Powder
  • 1 tin whole Tomatoes
  • 1 Vegetable Stock Cube
  • 1 tbsp Lemon Juice
  • 1 tbsp olive oil
  • 4 Egg
  • 1 cup Creme Fraiche

Instructions
 

  • Dice the pepper and onion, and fry in an oiled saucepan at medium heat with coriander seeds, until the onions start to brown.
  • Add thinly minced garlic, cumin powder, curry powder, tinned tomato, stock, rice and thinly sliced coriander stalks. Mix for a minute or so, then add water to cover and put the lid on.
  • Leave to cook on low heat stirring every 3 minutes or so.
  • After 10 minutes the rice should be almost cooked (hard but no longer crunchy). Make sure there is not too much liquid left, the top of the rice should be out of the liquid.
  • Make sure the lid is on properly, turn off the heat, and leave to sit for minimum 5 minutes, while you deal with the eggs. This will allow the rice time to soak up more of the liquid and finish cooking, without the bottom of the rice burning.
  • If you’re having eggs, fry them in a separate pan.
  • When you’re ready with the eggs, mix the chopped coriander into the rice, and plate. Serve with crème fraîche and the egg on top, drizzle with olive oil and lemon juice.

Nutrition

Calories: 469kcalCarbohydrates: 63gProtein: 13gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 164mgSodium: 299mgPotassium: 244mgFiber: 2gSugar: 4gVitamin A: 716IUVitamin C: 23mgCalcium: 64mgIron: 2mg
Keyword african, Easy, easy prep, egg, jollof, one pan, rice, Simple, vegetarian
Tried this recipe?Let us know how it was!

Cook Free Couscous Salad

vanlife_recipes_
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Cook Free Couscous Salad

No cook Couscous Salad

Vegetarian
Couscous is readily available throughout Chile, and is also the only carbohydrate I know of that doesn’t need to be heated. This comes in handy if you’re looking to save on gas, or if you don’t have a cooker.
5 from 1 vote
No cook - Prep ahead - Solo travel
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch, Salad
Servings 2
Diet Vegetarian

Ingredients
  

  • 250 g Couscous
  • 1/2 cup Olives
  • Fresh herbs (parsley, coriander, basil and mint are all good options)
  • 100 g Soft Cheese - (queso fresco)
  • 1/2 Cucumber
  • 1 cup Cherry Tomatoes
  • 1 tsp Balsamic Vinegar
  • 1/2 Vegetable stock Cube
  • 1/2 Lemon
  • 3 tbsp Olive Oil
  • Salt to taste
  • Pepper to taste

Instructions
 

  • In a Tupperware, mix the lemon juice, 2 tablespoons of the olive oil, balsamic vinegar and the crumbled stock cube. Then, mash the stock cube with a fork to make a paste.
  • Next, add the couscous, and pour in just enough water to submerge the grains.
  • When the couscous is almost ready, slice the olives, and cut the cheese and cucumber into cubes (roughly 1cm squared). If using cherry tomatoes cut into four, if using regular tomatoes cut into similar cubes to the cucumber.
  • Finally, chop the herbs, then add everything to a container, drizzle with the remaining olive oil and mix well.

Notes

This no cook recipe is ideal when travelling through hot countries, as there is no need feel the heat with the hobs on. Use whatever leftovers you have to make make this meal.

Nutrition

Calories: 873kcalCarbohydrates: 108gProtein: 25gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 45mgSodium: 1290mgPotassium: 557mgFiber: 9gSugar: 4gVitamin A: 768IUVitamin C: 34mgCalcium: 321mgIron: 3mg
Keyword couscous, leftovers, no cook, olives, salad
Tried this recipe?Let us know how it was!

Mushroom Stroganoff

vanlife_recipes_
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0
Mushroom Stroganoff

A classic recipe of mushroom stroganoff with some adaptions to make it perfect for vanlife. I used to make this one all the time back home, when I fancied something creamy and comforting.

Here however, fresh mushrooms aren’t so easy to find, plus they aren’t cheap either.​ If you’re in the south at the right time of year, you may be able to get your hands on some cheap wild mushrooms in the markets. The ones you want are the impressive Loyo mushrooms, from the porcini family.​ For the most part, we ended up using tinned mushrooms. I won’t try and claim that these are the real thing, however they do have the advantage of being cheap, easy to find, and of course, lasting forever. By all means, use fresh if you can, but if not don’t be afraid to give these a go, you may be surprised.

All the other ingredients for this recipe are also long life, so you can think about this one in the supermarket, and then forget about it till a rainy day.​

Mushroom stroganoff

Mushroom Stroganoff

vanlife_recipes_
Vegetarian
A quick recipe of mushroom stroganoff, using long life items, which makes it ideal for vanlife!
5 from 1 vote
30 minute meal - Family friendly - No fridge - Stove top meal - Tinned food
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Dinner
Servings 4
Diet Vegetarian

Ingredients
  

  • 400 g Pasta
  • 200 ml Long Life Cream
  • 1 tbsp Provencal herb mix or dried thyme
  • 1 tin Mushrooms
  • 1 cube stock
  • 1/2 tbsp Lemon Juice
  • 1 tbsp Butter or Oil
  • Dehydrated Parmesan
  • 1 tbsp Olive oil
  • salt and pepper to taste

Instructions
 

  • Half-open the mushrooms and drain them well, then fully open them and cut them into slices.
  • Put your frying pan on high heat.
  • While it’s heating up, put your water on for the pasta.
  • Next, add the butter and oil to your pan, the butter will give the mushrooms a great flavour, and the oil will stop the butter from burning. Give the mushrooms a good squeeze to get rid of the remaining water, and drop them in, along with a pinch of salt.
  • Stir, but only occasionally, so as to get a nice colouring.
  • After 5 minutes or so the mushrooms should have reduced significantly, and have started to brown. At this stage add your stock and coat the mushrooms. If you’re using a stock cube, you can put it in the corner of the pan with a quarter cup of water from the pasta and mash it into a paste with your spatula or a fork. Then let the mushrooms cook for a further 2 minutes.
  • Next, add the cream to your mushrooms and let it reduce on low heat. When the cream has reached a nice saucy consistency, add the Provençal mix or thyme and turn of the heat.
  • Drain your pasta, and mix it into your sauce, along with a squeeze of lemon juice and black pepper.

Nutrition

Calories: 601kcalCarbohydrates: 77gProtein: 15gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 64mgSodium: 44mgPotassium: 283mgFiber: 4gSugar: 4gVitamin A: 866IUVitamin C: 2mgCalcium: 74mgIron: 3mg
Keyword cream, Easy, mushroom, pasta, quick, Simple, tinned food
Tried this recipe?Let us know how it was!

Llajua Hot Sauce

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Llajua Hot Sauce

This llajua hot sauce is the hot sauce that you’ll see on every Bolivian table. It is traditionally served with savoury meals. It’s dead simple, fresh and delicious. It is made with huacatay leaves, a Bolivian herb with quite a unique flavour. Traditionally this sauce is made with a special hand blender, that gives the sauce a chunky blended texture. However, I was shown it can also be made with a grater, which is what we will do for this recipe.

Llajua Hot Sauce

vanlife_recipes_
Vegan, Vegetarian
A delicious hot sauce that is easy to make in the van with limited equipment!
5 from 1 vote
5 ingredients or less – No cook – No fridge – No water
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 1 cup
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 2 Tomatoes
  • 1 Whole Chilli
  • 1 tbsp Huacatay leaves

Instructions
 

  • Cut tomatoes in half sidewise and remove the core, seeds and juice.
  • Grate chillies and tomatoes into a bowl.
  • Then thinly slice the huacatay and add it in.

Notes

If you have a fridge this sauce will store for up to 5 days

Nutrition

Calories: 62kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 16mgPotassium: 728mgFiber: 4gSugar: 9gVitamin A: 2478IUVitamin C: 98mgCalcium: 31mgIron: 1mg
Keyword dip, dressing, Easy, hot, quick, sauce, Simple, spicy, zyliss easy pull
Tried this recipe?Let us know how it was!

Van-Made Pesto

Vanlife Eats
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Van-Made Pesto

vanlife-Van-Made Pesto

Van-Made Pesto

Vegetarian
The best simple and authentic pesto sauce. Use as a spread in a sandwich, a dressing for a salad or as a rich sauce for your pasta.
5 from 1 vote
10 Ingredients or less - 30 minute meal - 5 ingredients or less - Family friendly - No cook - No fridge - Quick cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dips / Sauces
Servings 8 portions
Diet Vegetarian

Ingredients
  

  • 50 g Pine Nuts
  • 80 g Basil Leaves
  • 150 ml Olive Oil
  • 2 Garlic Cloves
  • 50 g Parmesan Cheese

Instructions
 

  • Heat the pine nuts over a gentle heat in a frying pan until they turn golden in colour. Stir occasionally.
  • When the pine nuts are golden, place all the ingredients in to your blender and blend until smooth.

Notes

We use a manual food processor to make this pesto in our van, we use the Zyliss easy pull.
If you don't fancy getting the pan out, you can always toast the pine nuts in the Ridgemonkey sandwich toaster.

Nutrition

Calories: 221kcalCarbohydrates: 2gProtein: 3gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 4mgSodium: 101mgPotassium: 76mgFiber: 0.4gSugar: 0.3gVitamin A: 578IUVitamin C: 2mgCalcium: 94mgIron: 1mg
Keyword basil, dressing, olive oil, pasta sauce, pesto, vegetarian, zyliss easy pull
Tried this recipe?Let us know how it was!

Easy Pizza Dough

happy_vagabonds
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2
Easy Pizza Dough

Easy Pizza Dough

Vegetarian
I have been using this pizza dough recipe for years! I’ve tried new dough recipes since, but I always come back to this one. It is so simple and always turns out great! Imagine my delight when I realized I could make homemade pizza on our propane stove top in the van! When I photographed this recipe, it was during the COVID-19 quarantine, so the grocery store was out of organic all-purpose flour. I tried making it with organic quinoa flour, instead. I didn’t realize quinoa flour is like a whole wheat flour. That’s why the crust has a darker color. I do NOT recommend using a non-white flour with this recipe! The quinoa flour made the dough difficult to work with, and the crust too crumbly. Plus, the flavor was blah at best. This recipe works best with white flour, and turns out ah-mazing every time with it!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner
Servings 4
Diet Vegetarian

Ingredients
  

  • 1 cup Warm Water
  • 1 tbsp Baking Powder (or yeast)
  • 1 tbsp Olive Oil (or avocado oil)
  • 1 tbsp Honey
  • 1 tsp Salt
  • 3 cup All-purpose white flour (set aside 1/2 cup for kneading)

Instructions
 

  • Add the warm water to a mixing bowl. Next, add the baking soda, olive oil, and honey (in that exact order, if you want the ingredients to roll right off the measuring spoon well). Then, add the salt, and mix until well combined. Finally, add 2 ½ flour, and stir until it begins to form a ball of dough.
  • I usually knead the dough for a few minutes by hand, adding flour until it stops sticking to my fingers. This is when you will start adding in the ½ cup of flour that you set aside. You may not need the full ½ cup. Just add flour and keep kneading until the dough doesn’t stick to your fingers any more.
  • At this point, I usually split the dough in two, and save half of it for a second night of personal pizzas, since there are only two of us. ¼ of the dough will make one personal pan pizza.
  • Now is the time to add your sauce, cheese, and toppings. Let cook until the cheese melts, and the crust firms up on the bottom. If you like a crispier crust, you may want to turn up the flame a bit on the stove to crisp it.The pizza should slide right out of the pan and onto your plate. Slice it up and enjoy!
    Adapted from Life in the Lofthouse

Nutrition

Calories: 16kcalCarbohydrates: 4gProtein: 1gSodium: 582mgPotassium: 3mgFiber: 1gSugar: 4gVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword dough, italian, pizza, stove top
Tried this recipe?Let us know how it was!

Peanut Butter Chocolate Chip Cookies

happy_vagabonds
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Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

happy_vagabonds
Vegetarian
This is our absolute favorite cookie recipe! I made it all the time in the early years of our marriage, before we left for Vanlife. And I was delighted to learn that I could make cookies on a propane stove top with a covered pan! If you are like us, and don’t have an oven in your van, you will need a lidded pan to make these cookies. It creates an oven effect on your stove top. If you don’t have a pan lid, perhaps you could try a dinner plate! If you have an electric mixer, you would be fine just using softened butter. I melt my butter to make mixing easier. I didn’t bring my hand mixer, since we boondock most of the time, and rely completely on our solar panels and battery bank. Fellow boondockers, I know you understand!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Baking, Dessert, Snacks
Servings 10
Diet Vegetarian

Ingredients
  

  • 1/2 cup Butter melted
  • 1/2 cup Peanut Butter
  • 1/2 cup Granulated Sugar
  • 1/2 cup Packed Brown Sugar
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 Egg
  • 1/2 tsp Vanilla Extract (or Maple Syrup)
  • 1 1/4 cup All-purpose Flour
  • 1 cup Semi-sweet Chocolate Chips

Instructions
 

  • Melt the butter in the pan you will be using to bake the cookies on. Yay for less dishes! Once the butter is melted, use a scraping spatula to get all of the butter into a mixing bowl. Stir the peanut butter into the butter until well blended.
  • Add the granulated sugar, brown sugar, baking soda, and baking powder. Mix until well combined.
  • Whisk in the egg and vanilla extract until combined
  • Add flour and mix until well combined.
  • Finally, stir in your chocolate chips. The dough should be thick, and the chocolate chips might fall off a bit to the bottom of the bowl. That’s okay! Fold in the chip stragglers as you roll your dough into 1 ½ inch balls and place those balls in your pan, spaced at least an inch apart.
  • Cover the pan, and cook on the lowest flame possible without your propane stove going out (see picture for reference). The lower the flame, the more evenly they will cook. We don’t want burnt-bottom cookies!
  • Bake for about 40 minutes, or until they firm up, and are no longer doughy. The time could be shorter or longer for you, depending on your stove. Keep an eye on them.

Nutrition

Calories: 406kcalCarbohydrates: 45gProtein: 7gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 228mgPotassium: 226mgFiber: 3gSugar: 29gVitamin A: 316IUCalcium: 45mgIron: 2mg
Keyword biscuits, cookies, nibbles, sweet, treats
Tried this recipe?Let us know how it was!

Creamy Chicken and Corn Chowder

happy_vagabonds
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0
Creamy Chicken and Corn Chowder

Creamy Chicken and Corn Chowder

happy_vagabonds
Meat Based
This soup is pure comfort food, and perfect for a cold night in the van! I love making a big pot of soup, and having the leftovers the next night. I always serve this soup with homemade garlic toast, which I make by toasting bread slices in a pan, buttering them, and sprinkling them with Garlic Salt. Bon Appétit!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Meat Based

Equipment

  • Large pot

Ingredients
  

  • 4 tbsp Butter
  • 1 Yellow Onion
  • 1/3 cup Flour
  • 6 Garlic Cloves
  • 6 cup Chicken Broth
  • 1 lb Pre-cooked Chicken
  • 1 Bell Pepper
  • 6 Russet Potatoes
  • 2-3 cup Corn
  • 1 pt Heavy Whipping Cream
  • 2 Bay Leaves
  • 2 Limes
  • Cheddar Cheese for Garnish
  • Salt & Pepper to taste

Instructions
 

  • In a large pot, melt the butter over medium heat. Add the onions and peppers, and sauté until tender. Add garlic and cook 30 seconds longer. Stir in flour, and cook for a couple of minutes, stirring constantly.
  • Add chicken broth, potatoes, and bay leaves. Season with salt and pepper. Bring to a boil. Then, reduce heat to medium low and cook until potatoes are tender.
  • While the soup is cooking, fry up the bacon, and set aside.
  • Once the potatoes are tender, add in the chicken, corn and heavy whipping cream. Simmer for 15 minutes or so, letting the flavors meld.
  • Serve soup topped with crumbled bacon, freshly squeezed lime, and cheddar cheese. Yum! Adapted with some changes from Cooking Classy

Nutrition

Calories: 2089kcalCarbohydrates: 192gProtein: 52gFat: 132gSaturated Fat: 74gPolyunsaturated Fat: 9gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 466mgSodium: 2988mgPotassium: 4287mgFiber: 17gSugar: 17gVitamin A: 6660IUVitamin C: 200mgCalcium: 362mgIron: 11mg
Keyword chicken, chowder, comfort food, winter
Tried this recipe?Let us know how it was!

Guacamole loaded Sweet Potatoes

happy_vagabonds
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3
Guacamole loaded Sweet Potatoes

This super simple recipe of guacamole loaded sweet potatoes is a great recipe for campervans everywhere. There is no requirement of an oven, and can all be cooked on a single stove. We all know this is ideal for vanlife. This meal is a great vegan main that can be served with a side salad, or reduce the portions and use it as a side.

Avocado’s are one of those things that seems to take forever to ripen and then suddenly it’s ready and then goes overripe! If you are looking for a recipe to use up ripe avocado then this is great as it uses a lot of ingredients you may already have in your van.

This recipe is a favourite of featured @happy_vagabonds you can read their feature right here. They took inspiration for this recipe from Food with feeling and made it vanlife friendly. We love this! You can still eat what you want when cooking in a campervan or any tiny home for that matter. Sometimes you may just need a little creativity and a few tweaks. That is one of the many exciting aspects of vanlife!

If you try this recipe be sure to rate it below and leave a comment.

Guacamole loaded Sweet Potatoes

@happy_vagabonds
Vegan, Vegetarian
I never would have thought of combining sweet potatoes and guacamole until I saw the idea on Pinterest! The flavors pair together really well, and we love this meal! It’s quick and easy to make on a week night after work. And it’s quite filling, especially with a salad. But, I will sometimes serve it with a side of quinoa, as well.
5 from 1 vote
10 Ingredients or less – 30 minute meal – One-pan – Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 4 Sweet Potatoes
  • 4 Avocado peeled and pitted
  • 1 Tomato chopped
  • 1 Small Yellow Onion
  • 3 Garlic Cloves minced
  • 1 Juice of Lime
  • 1 can Black Beans
  • Salt & Pepper to taste
  • Cilantro (corriander)

Instructions
 

  • Wash and chop up the sweet potatoes into 1 inch chunks, or so.
  • Place the sweet potatoes in a medium pan, cover them with water, and bring to a boil. Simmer for around 15 minutes
  • While the potatoes cook, make your guacamole. Chop up the onion and tomato, and mince the garlic.
  • In a medium bowl, mash up the avocados. Mix in the onion, tomato, garlic, and lime juice. Season with salt and pepper to taste.
  • When the sweet potatoes are fully cooked, spoon them onto plates, adding salt and pepper if you’d like. Then, top the sweet potatoes with the guacamole and black beans.
  • Garnish with cilantro, and voila! You’re ready to dig in!

Nutrition

Calories: 919kcalCarbohydrates: 148gProtein: 24gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 270mgPotassium: 3203mgFiber: 40gSugar: 24gVitamin A: 64947IUVitamin C: 49mgCalcium: 223mgIron: 7mg
Keyword fresh, guacamole, healthy, no oven, nutritious, sweet potato
Tried this recipe?Let us know how it was!

Southwest Salad with Sweet and Spicy Chicken

happy_vagabonds
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0
Southwest Salad with Sweet and Spicy Chicken

This southwest salad with sweet and spicy chicken is a great vanlife recipe. It takes hardly any cooking, and if you use pre-cooked chicken it’s even quicker. A great way to use up leftovers.

I was playing with seasonings one night as I cooked chicken to put in a salad for dinner, and I loved the sweet and savoury heat it added to our salad! The tortilla chips and Ranch really compliment the flavors of this dish. You can modify this chicken salad to your own tastes! Perhaps you’re not a broccoli fan, or you hate black beans. That’s fine! The beauty of a salad is you can toss it together your own way! Play with it, and have fun! If you don’t have all of the ingredients, use what you do have! I often make a simplified version with no black beans, corn, tomato, or avocado-just a simple salad with chicken and tortilla chips on top.

Southwest Salad with Sweet and Spicy Chicken

happy_vagabonds
Meat Based
This has been a go-to meal for years for us, and it has translated really well into Vanlife.
5 from 1 vote
30 minute meal - No water - Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Salad
Servings 2
Diet Meat Based

Ingredients
  

  • 1/2 lb Chicken Shredded or Sliced
  • 1/2 tbsp Avocado Oil
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 2-3 tbsp Honey
  • 1/4 tsp Red Pepper Flakes
  • Salt & Pepper to taste
  • 2 Romaine Lettuce Heads
  • 4 Large Kale Leaves
  • 2 cup Spinach
  • 1 cup Broccoli Florets
  • 1 Cucumber
  • 1 can Black Beans
  • 1 can Corn
  • 1 Roma Tomato
  • 2 tbsp Ranch Dressing
  • 2 handfuls Tortilla Chips

Instructions
 

  • Cook the chicken over medium heat with the avocado oil, seasoning to taste with the paprika, garlic powder, honey, red pepper flakes, salt, and pepper. The above measurements are estimates. I usually play with the amounts of spices and flavors, tasting as I go.
  • While the chicken is cooking, you can prep your salads. Chop up the romaine lettuce, kale, roma tomato, broccoli, cucumber, and avocado. We are big eaters, so I serve the salads in mixing bowls. I put half of the romaine lettuce, spinach, kale, cucumber, and broccoli in each bowl.
  • Top each salad with tomato, black beans, corn, avocado, the cooked chicken, and Ranch dressing. Here is a tip I often forget: To keep them crunchy, save the tortilla chips for last (after you add the dressing), and crush them over the tops of the salads. Enjoy!

Notes

You can use pre-cooked chicken in this recipe to make it even quicker! If the chicken is already cooked (like a Rotisserie chicken), I still fry it up in the pan with the oil and the seasonings so it really takes on that sweet, spicy, savory flavor.

Nutrition

Calories: 998kcalCarbohydrates: 148gProtein: 49gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 62mgSodium: 1606mgPotassium: 2495mgFiber: 28gSugar: 34gVitamin A: 17967IUVitamin C: 179mgCalcium: 494mgIron: 9mg
Keyword avocado, chicken, healthy, protein, quick and easy, quick cook, salad, Simple
Tried this recipe?Let us know how it was!

Make pizza in the van yourself (Non-Omnia-edition)

olaf.in.a.van
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0
Make pizza in the van yourself (Non-Omnia-edition)

Stove- top Pizza (Non-Omnia-edition)

Vegan, Vegetarian
Since we are two huge pizza fanatics, this was the ultimate criteria for our vanlife. If we can’t make a pizza without an oven or Omnia, then we would be forced to let our dream of vanlife die. But we wanted to travel so badly! So we sat down, tinkered and finally developed a really cool recipe, which we would like to share with you. And we can now rightly say, especially since we now have an Omnia, that we stick to the pan-pizza method. It is the best pizza you can make in a van!If you want, you can watch our pan pizza tutorial on YouTube in advance (german, English subs are following):
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Proving time 2 hours
Course Dinner
Servings 4
Diet Vegan, Vegetarian

Equipment

  • Pan with a lid

Ingredients
  

  • 500 g Flour
  • 300 ml Water
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 Pack of Dry Yeast
  • 1 tsp Sugar
  • Spread
  • Thinly Sliced Topping Ingredients
  • Grated Cheese or Finely Chopped Cheese
  • Chili oil, garlic oil or even olive oil
  • Oregano
  • Pepper

Instructions
 

  • Pan-pizza recipe, without an oven and OMNIA. Only one pan is required, but then with a lid. If you don’t have a proper lid for your pan your can consider taking aluminium foil or a big plate that fits the pan.

Dough prep

  • The dough can be prepared in two different ways: the quick or short version. The long variant would be preferable so that the dough can rise properly and the digestibility after eating is better.
  • Long version: Put the flour and salt in a bowl and mix well. Make a hole in the middle with a spoon, add a large sip of warm water and stir sugar and dry yeast in it. Wait 10min so that the yeast can react with the sugar, then add the olive oil and begin to stir the dough. Add water in sips until there is still more flour than water. Now start kneading the dough by hand until all ingredients have been mixed well and the dough has achieved a homogeneous appearance. It should then no longer stick to the hand. Then covered for two hours with a damp towel so that the dough doesn’t get a thick skin and put it in a warm place. In summertime it works very well behind the car windows.
  • Short version: Put ALL ingredients in a bowl, stir, let the dough stand for 10 minutes, then process further. Here the fresh yeast as well as the sugar and warm water are not essential, as they would not have time to rise anyway. The (dry) yeast and olive oil could certainly be left out if necessary.
  • The golden craft: It is best to have the dough and topping ingredients ready together when the pan is placed on the stove. Allow it to heat up on a high setting with the lid on the pan. Now shred a handful of the prepared dough and shape the pizza out of it. Have the floured plate ready for temporary storage. When the pan is hot, turn down the heat to the medium setting, add the pizza –dough WITHOUT oil to the pan and bake for about 3-4 minutes, with the lid on. After that, turn the pizza to the other side, put one big tablespoon of the spread on it and add the ingredients you want. Add the cheese last, put the lid back on and bake for another 3-4 minutes.
  • Afterwards: season and ENJOY! Bon appetite!

Nutrition

Calories: 521kcalCarbohydrates: 96gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 588mgPotassium: 134mgFiber: 3gSugar: 1gCalcium: 21mgIron: 6mg
Keyword dough, italian, pizza, stove top
Tried this recipe?Let us know how it was!

CHICKEN WITH MANGO & AVOCADO SALSA

easyeatsandexercise
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0
CHICKEN WITH MANGO & AVOCADO SALSA

Chicken with mango & avocado salsa

Meat Based
A gorgeous dish full of flavour and colour.
5 from 1 vote
30 minute meal - One-pan - Solo travel - Stove top meal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

  • 400 g Chicken Breast
  • 1 tbsp Olive oil
  • 2 tsp Chilli Powder
  • 1 cup Diced Mango
  • 1 cup Diced Avocado
  • 1/2 cup Diced Capsicum (pepper)
  • 1/4 cup Chopped Cilantro (corriander)
  • 1 Lime Juiced
  • Salt to taste

Instructions
 

  • Cut chicken into 2cm thick slices. Place in frypan with 1 tbsp of olive oil. Sprinkle with chilli powder and salt evenly.
  • Cook on low-medium heat, until cooked through, flipping half way.
  • While that is cooking, place mango, avocado, capsicum, cilantro and lime juice into a bowl and mix well. Add salt to taste.
  • Once chicken is cooked, transfer to plates and top with salsa. Enjoy!

Nutrition

Calories: 776kcalCarbohydrates: 106gProtein: 43gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 102mgSodium: 2101mgPotassium: 1246mgFiber: 14gSugar: 67gVitamin A: 14490IUVitamin C: 84mgCalcium: 115mgIron: 8mg
Keyword avocado, fruit, healthy, summer
Tried this recipe?Let us know how it was!

BANANA & OAT PROTEIN PANCAKES

easyeatsandexercise
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0
BANANA & OAT PROTEIN PANCAKES

BANANA & OAT PROTEIN PANCAKES

Vegetarian
Pancakes are a definite favourite in any van kitchen. These protein pancakes give you the fuel you need for your adventures! Just add whichever toppings you choose
5 from 1 vote
One-pan
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Course Breakfast
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 cup Oat Flour
  • 2 Eggs
  • Low Fat Greek Yoghurt
  • 1 Ripe Banana
  • 2 tsp Baking Powder
  • 1 tsp Chia Seeds
  • 1 scoop Vanilla Protein Powder
  • 2 tbsp Milk

Instructions
 

  • Place all ingredients into a bowl and mix well.
  • Put a frypan on low-medium heat. Add small amount of olive oil and pour in batter.
  • Cook until pancake starts to bubble and then flip. Repeat cooking on the other side. Transfer to a plate.
  • Repeat cooking until all batter is used up. I find it makes 2 really large pancakes or 4-5 smaller ones.
  • Repeat cooking until all batter is used up. I find it makes 2 really large pancakes or 4-5 smaller ones.

Nutrition

Serving: 2gCalories: 436kcalCarbohydrates: 59gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 196mgSodium: 543mgPotassium: 588mgFiber: 6gSugar: 9gVitamin A: 301IUVitamin C: 5mgCalcium: 404mgIron: 4mg
Keyword breakfast, healthy, one pan, pancakes, protein
Tried this recipe?Let us know how it was!

RASPBERRY CHIA CHEESECAKE BALLS

easyeatsandexercise
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0
RASPBERRY CHIA CHEESECAKE BALLS

These raspberry chia cheesecake balls are divine! So easy to make, and you can mix them up with whatever ingredients you choose!

raspberry cheesecake chia balls

RASPBERRY CHIA CHEESECAKE BALLS

Vegetarian
These protein balls are a great energy source, with the delicious flavour of raspberry cheesecake.
5 from 1 vote
No cook – Prep ahead
Print Recipe Pin Recipe
Cook Time 5 minutes
Chilling time 30 minutes
Total Time 35 minutes
Course Dessert, Outdoor, Snacks
Servings 6
Diet Vegetarian

Ingredients
  

  • 1/2 cup Shredded Coconut
  • 1/2 cup Almond Meal
  • 1/3 cup Raspberries
  • 125 g Low Fat Cream Cheese
  • 1 tbsp Chia Seeds
  • 2 tbsp Honey
  • 2 tsp Vanilla Essence

Instructions
 

  • Place all ingredients into a bowl and mix well.
  • Roll into balls (about 2-3 tbsp of mix each). Should make about 6-7 balls approximately.
  • Roll into extra coconut or finely grated almonds.
  • Refridgerate for at least 30 minutes before serving. Enjoy!

Nutrition

Calories: 170kcalCarbohydrates: 15gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 118mgPotassium: 101mgFiber: 2gSugar: 11gVitamin A: 118IUVitamin C: 2mgCalcium: 66mgIron: 1mg
Keyword chia, hiking, pudding, Snack, sweet, treat
Tried this recipe?Let us know how it was!

Omnia Vegan Shepherds Pie

brownbirdandcompany
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0
Omnia Vegan Shepherds Pie

This delicious vegan shepherds pie recipe is cooked in the Omnia! A great recipe from Brown bird and company. Shepherds pie doesn’t need to be off the menu just because you’re cooking in a van with no oven. The Omnia stove top oven means recipes like this shepherds pie can be cooking away in your home on wheels.

If you are thinking of buying an Omnia oven, this article may be of use to you.

Should I buy an omnia oven?

omnia vegan shepherds pie

Vegan Shepherds Omnia Pie

@brownbirdandcompany
Vegan, Vegetarian
Delicious vegan shepherds pie, cooked on a stove top in the Omnia oven.
5 from 1 vote
Family friendly – Stove top meal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 150 g White Potatoes
  • 150 g Sweet Potatoes
  • 10 g Margarine
  • 1 Red Onion
  • 1 Carrot
  • 1 tsp Garlic Paste
  • 100 g Chestnut Mushrooms
  • 3 tbsp Tomato Paste
  • 1 Vegetable Stock Cube
  • 1/2 tin Lentils
  • 1/2 tin Chick Peas
  • 1 tbsp Soy Sauce
  • 1 tsp Dried Rosemary
  • 1 tsp Dried thyme
  • 30 g Panko Breadcrumbs

Instructions
 

  • 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
  • Add the sweet potatoes in after 5 minutes
  • Drain and then add the margarine in with a pinch of salt and black pepper. Mash until smooth and set aside
  • Peel and finely slice the onion and the carrots. Fry with a splash of oil for 10 minutes until softened on a medium heat
  • 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
  • Add into the vegetable stock (50 ml), lentils and chickpeas (with the juice) and allow to simmer for 5-10 minutes
  • Stir in the rosemary and thyme and then add into the Omnia
  • Spread the mash over the top and sprinkle the panko breadcrumbs on top
  • Heat over a medium/low heat for 20-30 minutes

Nutrition

Calories: 308kcalCarbohydrates: 58gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1299mgPotassium: 1219mgFiber: 9gSugar: 15gVitamin A: 26943IUVitamin C: 16mgCalcium: 131mgIron: 4mg
Keyword hearty, omnia, pie, potato, stove top, vegan, vegetarian, winter
Tried this recipe?Let us know how it was!

Cashew Milk

vannaspice
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0
Cashew Milk

Cashew Milk

vannaspice
Vegan, Vegetarian
A great option for a vegan milk, or if you just happen to run out of milk in your van!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 hours
10 minutes
Total Time 8 hours 10 minutes
Course Breakfast, Drinks / Smoothies
Servings 4
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 cup Cashews
  • 3 cups Hot Water
  • 1 tsp Vanilla
  • 1 tbsp Honey
  • 1 pinch Sea Salt

Instructions
 

  • Soak the cashews in a cup of water overnight
  • Combine all ingredients in a blender until smooth and creamy.
  • Option to strain the milk through a fine mesh sieve to remove any tiny bits of cashew that may not have blended.
  • Store in the fridge for up to 4 days and shake before serving.

Nutrition

Calories: 197kcalCarbohydrates: 14gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 23mgPotassium: 217mgFiber: 1gSugar: 6gVitamin C: 1mgCalcium: 18mgIron: 2mg
Keyword dairy free, drink, Easy, milk, no cook, Simple, vegan, vegetarian
Tried this recipe?Let us know how it was!

5 Ingredient Chocolate Chip Tahini Bars

vannaspice
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0
5 Ingredient Chocolate Chip Tahini Bars

5 Ingredient Chocolate Chip Tahini Bars

Vegan, Vegetarian
This vegan dessert is a fab treat for after a meal
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 5 minutes
Cooling time 6 hours
Total Time 6 hours 5 minutes
Course Dessert, Snack
Servings 8
Diet Vegan, Vegetarian

Ingredients
  

  • 1/4 cup Chocolate Chips
  • 1/4 cup Tahini
  • 1/4 cup Coconut Oil
  • 2 tbsp Honey
  • 1 pinch Sea Salt

Instructions
 

  • In a small saucepan over medium heat, combine tahini, coconut oil, honey and a pinch of sea salt. Taste and add more honey if you prefer a sweeter treat.
  • In the mean time, line a tupperware or baking pan with parchment paper or foil.
  • Fill the bottom with a layer of chocolate chips – add more if necessary to fill bottom of pan.
  • Once tahini mixture is warm, pour over chocolate chips.
  • Store in the fridge or freezer.

Nutrition

Calories: 137kcalCarbohydrates: 8gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 9mgPotassium: 37mgFiber: 1gSugar: 6gVitamin A: 5IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword dessert, pudding, sweet, tahini, tasty, treat, vegan, vegetarian
Tried this recipe?Let us know how it was!

Lemon Tahini Sauce

vannaspice
-
0
Lemon Tahini Sauce

rice bowl with lemon tahini sauce

Lemon Tahini Sauce

vannaspice
Vegetarian
The sauce is the boss! My favorite way to make sauces and dressings is to shake it in a mason jar to combine the ingredients thoroughly and easily store the leftovers.
5 from 1 vote
No cook - Prep ahead
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 8 portions
Diet Vegetarian

Equipment

  • Jar

Ingredients
  

  • 1/4 cup Tahini
  • 1/2 Lemon
  • 1 Garlic Clove
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Turmeric
  • 2 tbsp Cold Water
  • 1 tbsp Honey

Instructions
 

  • With the flat edge of a knife, smear garlic + a pinch of salt to form a paste. This helps the garlic infuse into the dressing faster.
  • Combine remainder of ingredients into a mason jar and shake until combined
  • Add more water to thin as necessary.

Nutrition

Calories: 111kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 297mgPotassium: 103mgFiber: 1gSugar: 5gVitamin A: 14IUVitamin C: 8mgCalcium: 28mgIron: 1mg
Keyword dairy free, dressing, no cook, sauce, vegetarian
Tried this recipe?Let us know how it was!

Simple Flat Bread Pizza

florencetheambulance
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0
Simple Flat Bread Pizza

This recipe is great if you want a quick meal, you could even use left-over pasta sauce to make it even quicker.

However if you feel like being a little more extravagant – why not make your own flatbread for the base. Only 2 ingredients required, recipe right here!

Simple Flat Bread Pizza

Vegan, Vegetarian
This is one of my favourite quick lunches to have in the van. Personally I love the simple margarita but you have endless options to add for additional toppings
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Course Lunch
Servings 2
Diet Vegan, Vegetarian

Equipment

  • Oven

Ingredients
  

  • 3 tbsp Chopped Tomatoes
  • 1 tsp Tomato Puree
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sugar
  • 1 Mozzarella
  • 2 Fresh Basil
  • 2 Flat Bread
  • Salt

Instructions
 

  • Pre heat your oven to a medium heat
  • Heat up a pan and add a splash of extra virgin olive oil
  • Add 3 tablespoons of chopped tomatoes, 1 teaspoon of tomato puree, 1/2 teaspoon of sugar and a sprinkle of salt
  • Give it a good stir and leave to simmer for about 5 minutes
  • Meanwhile, slice the mozzarella into thin slices
  • Take the first flatbread and place it on a board or plate
  • Spread evenly a good dollop of the tomato sauce and half of the mozzarella slices.
  • Sprinkle with the torn fresh basil
  • If you have room for two in your oven then prep the second pizza, if not cook the first pizza and prep the second whilst the first is cooking.
  • Each pizza will take around 5 – 7 minutes to cook.

Nutrition

Calories: 182kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 250mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 61IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Keyword fast food, italian, lunch, no prep, pizza, quick, tomato
Tried this recipe?Let us know how it was!

Bucatini all’amatriciana

vwt4_furbone_
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0
Bucatini all’amatriciana

Bucatini all’amatriciana

vwt4_furbone_
Meat Based
This italian sauce is an absolute classic. The chili gives it a little kick
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

  • 320 g Pasta bucatini
  • 120 g Pork cheek or bacon
  • 1 Chili pepper
  • Extra virgin olive oil
  • pepper
  • 300 g Peeled tomatoes
  • 50 g Pecorino cheese
  • 1/2 cup white wine
  • Salt

Instructions
 

  • If you use fresh tomatoes, first boil them for a few moments in salted boiling water, drain and cool them under running water. After peeling them, remove the seeds and cut them into strips.
  • In a pan (preferably iron) heat the oil and add the bacon cut into strips about a couple of centimetres long. When it has started to melt add the chilli. Cook the bacon until it has browned, then add the white wine. Let it evaporate, drain the bacon and keep aside in the heat.
  • In the same pan put the crushed peeled tomatoes (or the fresh ones previously prepared), season with salt and cook for the cooking time of the pasta, which in the meantime you will have thrown into a saucepan with boiling salted water.
  • When it is almost cooked, add the bacon to the seasoning and remove the chilli pepper. Drain the pasta al dente and transfer it to the pan with the sauce. Off the heat, add the grated pecorino and season with pepper to taste.
  • Mix well and serve immediately, completing your amatriciana pasta with more pecorino

Nutrition

Calories: 932kcalCarbohydrates: 130gProtein: 41gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 69mgSodium: 563mgPotassium: 948mgFiber: 7gSugar: 10gVitamin A: 498IUVitamin C: 47mgCalcium: 363mgIron: 5mg
Keyword Easy, italian, pasta, pork, quick, tomato
Tried this recipe?Let us know how it was!

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