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Turkey, Rice & Veggie Skillet Meal

drifter.journey
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Turkey, Rice & Veggie Skillet Meal

Turkey, Rice & Veggie Skillet Meal

drifter.journey
Meat Based
We make this meal several times a week! Ground Turkey, pre-steamed rice, and any kind of veggies you want make this meal super versatile and easy to cook. As another one-pot meal, it’s incredibly simple to make, and relatively inexpensive. We like it because it’s really nutritious and also very filling. When we’re extra hungry, we just add more vegetables or meat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Main Course
Servings 2
Diet Meat Based

Equipment

  • Skillet

Ingredients
  

  • 1/2 lb Ground meat
  • 1 Pack of pre-cooked rice
  • Vegetables of your choosing
  • 1 Avocado
  • 1 pat Butter
  • Salt & pepper to taste
  • 2 tbsp Hot sauce

Instructions
 

  • Start by prepping your vegetables. Chop vegetables into bite-size pieces, then add to a pot with a pat of butter and cook over medium-high heat. Cover with a lid to keep the steam in, stirring occasionally until the vegetables are cooked to your liking.
  • Turn heat down to medium. Add the entire packet of Uncle Ben’s Pre-cooked rice and stir, cover with a lid and let steam for a few minutes.
  • Once the rice is softened, add ½ pound of COOKED ground meat to the vegetable/rice mixture and stir together, cover with lid for an additional 3-5 minutes. If you haven’t cooked your meat, you will need to do this in a separate pan while the vegetables are cooking!

Nutrition

Calories: 341kcalCarbohydrates: 19gProtein: 22gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 5mgSodium: 853mgPotassium: 722mgFiber: 12gSugar: 2gVitamin A: 230IUVitamin C: 20mgCalcium: 14mgIron: 7mg
Keyword camping, dinner, leftovers, Onepot, rice
Tried this recipe?Let us know how it was!

Potatoes, Eggs & Black Bean Breakfast Scramble

drifter.journey
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0
Potatoes, Eggs & Black Bean Breakfast Scramble

Potatoes, Eggs & Black Bean Breakfast Scramble

drifter.journey
Vegetarian
This is one of our favorite breakfasts and we have eaten it multiple times per week, for several years. Eggs are essentially the perfect food. Tasty, nutritional, and very inexpensive. When scrambled with the satisfying starch of a potato, some black beans and your favorite hot sauce on top, you’ll look forward to having it day after day. With the cost of this meal being less than $2 per portion, you really can’t go wrong!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Servings 2
Diet Vegetarian

Ingredients
  

  • 6 Eggs
  • 2 Potatoes
  • 1/2 can Black beans drained
  • 1 pat Butter
  • Salt & pepper
  • Hot sauce

Instructions
 

  • Dice Potatoes into bite size pieces and add to a pot with a pat of butter. Cook over medium heat, stirring occasionally to prevent burning until they are soft and tender.
  • Turn heat down to low and add 6 eggs. Stir eggs and potatoes together until they are halfway cooked.
  • Add ½ can of drained black beans and stir into the egg/potato mixture. Turn heat up to medium and stir occasionally until eggs are done cooking. Feel free to add additional veggies or meat at this point.
  • Once everything is incorporated and cooked, serve it up with some hot sauce and/or a diced avocado! Enjoy!

Nutrition

Calories: 453kcalCarbohydrates: 53gProtein: 26gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 496mgSodium: 219mgPotassium: 1301mgFiber: 10gSugar: 2gVitamin A: 783IUVitamin C: 42mgCalcium: 117mgIron: 5mg
Keyword 10 ingredient or less, breakfast, camping, Eggs, low washing up, one pan, vegetarian
Tried this recipe?Let us know how it was!

Handmade Butter

marker343
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0
Handmade Butter

Handmade Butter

marker343
Vegetarian
If the van is a rocking, I’m probably making butter.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 20 minutes
Course Dips / Sauces
Servings 5
Diet Vegetarian

Ingredients
  

  • 4 oz Whipping cream

Instructions
 

  • Pour 4 oz of heavy cream into an 8 oz mason jar. Screw the lid tight.Shake mason jar and keep shaking. Then shake some more for approximately 15 minutes. The contents will go from liquid to hard to shake then will go to a solid. You want to hear the solids make a thunking sound against the jar for a few minutes.
  • Bravo! You made butter! Remove the solids from the jar. Don’t toss the liquid, that’s buttermilk. You can save the buttermilk and use it for other recipes, or you can discard it. I like to put a few chicken thighs into a stasher bag and add the buttermilk with salt, pepper, and herbs then allow to chill overnight. It makes super tasty buttermilk chicken.
  • Back to the butter at hand. Place the butter into a small bowl. Pour cold water over the butter and use your hands or a wooden spoon to rinse the butter, pressing out any remaining buttermilk. Discard water and repeat a few more times.Place your butter into a smaller jar or roll into a log with wax paper or plastic wrap. Keep in a cool area for three days or in the fridge for up to a week.
  • VARIATIONS Flavor my butter! I like salted butter, so I add a pinch of salt when I add my buttermilk to the mason jar. When done, you can add additional flavoring like fresh or dried herbs. For a sweeter variation, skip the salt, churn and rinse your butter then add honey! Oh, so good

Nutrition

Calories: 78kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 9mgPotassium: 17mgSugar: 1gVitamin A: 333IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword 5 ingredient or less, butter, Easy, handmade, no cook, Simple, vegetarian
Tried this recipe?Let us know how it was!

Ratatouille chicken

littlegusthebus
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0
Ratatouille chicken

Ratatouille chicken

littlegusthebus
Meat Based, Vegetarian
Try using halloumi, paneer or other meat free sources of protein to make this delicious meal suitable for vegetarians
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dinner
Servings 4
Diet Meat Based, Vegetarian

Ingredients
  

  • 1 Eggplant
  • 1 Red onion
  • 6 Garlic cloves
  • 4 Zucchini
  • 250 g Cherry tomatoes
  • 1 Red bell pepper
  • 75 g Parmesan
  • 4 Chicken breasts
  • Olive oil
  • Rosemary & thyme
  • Salt & pepper
  • Balsamic vinegar

Instructions
 

  • Cut the eggplant in small pieces. Cook in a large pot, medium heat, for about 15min, until the eggplant is very soft. Reduce the heat to low (keep it that way until the end of the recipe, it will continue to cook the ingredients slowly).
  • While waiting, heat some olive oil in a smaller pan. Chop the onion, and cook it on medium heat for about 10min. Add to the eggplant. In the large pot, add the chopped garlic, the rosemary and the thyme.
  • Repeat the same operation (10min in the small pan with a bit of oil, then add to the large pot) in that order: – Tomatoes & garlic cloves cut in half – Zucchini -small cubes – Bell pepper -small cubes
  • Add the parmesan to the large pot. Season with salt and pepper.
  • Cut the chicken into small pieces, then cook it on the same pan that you use for the vegetables. Tip: if you want the chicken to be grilled, leave it for about 7 min on one side, without touching. Season with salt and pepper.
  • Done! Serve with the side of your choice (rice, quinoa, pasta etc.). You can add a bit of balsamic vinegar if you like. Bon appétit

Nutrition

Calories: 431kcalCarbohydrates: 22gProtein: 60gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 157mgSodium: 590mgPotassium: 1884mgFiber: 7gSugar: 13gVitamin A: 1871IUVitamin C: 96mgCalcium: 298mgIron: 3mg
Keyword chicken, Stovetop, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Booster Smoothie

Vanlife Eats
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0
Booster Smoothie

This booster smoothie recipe is zingy and refreshing. The perfect morning pick-me-up.

Booster Smoothie

Booster Smoothie

Vegan, Vegetarian
Incredibly refreshing and the perfect morning smoothie to give you a spring in your step.
5 from 1 vote
5 ingredients or less – No cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Drinks / Smoothies
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 Pineapple
  • 1 Apple
  • 1 Cucumber
  • 4 Basil Leaves

Instructions
 

  • Prepare the pineapple and apple (peel, remove core and chop).
  • Peel the cucumber and halve it in length.
  • Remove the seeds and cut into pieces.
  • Place everything in a blender and blend until smooth.
  • If you require a thinner texture add some water.

Nutrition

Calories: 292kcalCarbohydrates: 75gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 797mgFiber: 10gSugar: 56gVitamin A: 462IUVitamin C: 225mgCalcium: 87mgIron: 2mg
Keyword 5 ingredient or less, breakfast, drink, fruit, healthy, smoothie, vegan, vitamins
Tried this recipe?Let us know how it was!

Brain Power Smoothie

Vanlife Eats
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Brain Power Smoothie

Sometimes we all need a bit of extra brain power, this is where the brain power smoothie comes in handy. It is so full of vitamins, it’s brain power in a smoothie! Anything this green has to be healthy, right?!

If you don’t have a blender you can use a manual food processor.

Brain Juicer smoothie

Brain Power Smoothie

Vegan, Vegetarian
We call this “the Brain Power Smoothie” simply because it’s fully loaded with so many vitamins.
5 from 1 vote
No cook
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1/2 cup Pineapple
  • 1 Medium Banana
  • 1 Kiwi
  • 1/3 cup Courgette / Zucchini
  • 2 Chard Leaves
  • 2 Savoy Cabbage Leaves
  • 1/2 cup Mango
  • 2 Mint Sprigs
  • 1 tbsp Goji Berries
  • 1 tsp Spirulina
  • 1 scoop Unflavoured Whey
  • 2/3 cup Plant Milk

Instructions
 

  • Wash and prepare all the fruit and vegetables.
  • Place all the ingredients in your blender and blend until smooth. (we use our Zyliss Easy Pull)
  • Pour into 2 glasses and serve

Nutrition

Calories: 244kcalCarbohydrates: 40gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 25mgSodium: 192mgPotassium: 889mgFiber: 6gSugar: 26gVitamin A: 4165IUVitamin C: 106mgCalcium: 228mgIron: 3mg
Keyword breakfast, drink, fruit, healthy, smoothie, vitamins
Tried this recipe?Let us know how it was!

Smooth and Blue Smoothie

Vanlife Eats
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0
Smooth and Blue Smoothie

This smooth and blue smoothie, is exactly as the name suggests. Smooth and blue! To make the smoothie as smooth as possible it is best if you soak the chia seeds, but you can add them without soaking too.

blue smoothie

Smooth and Blue Smoothie

Vegan, Vegetarian
We do love our smoothies! This smooth blue smoothie is a fave of ours for a mid-morning pick me up.
5 from 1 vote
No cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Drinks / Smoothies
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 2/3 cup Plant Milk
  • 1/2 Cooked Beetroot
  • 1/2 cup Blueberries
  • 1/2 Banana
  • 1/2 Apple
  • 2 tbsp Chia Seeds
  • 1 tsp Maca Powder

Instructions
 

  • Wash, peel and chop fruit.
  • Use your blender or Zyliss Easy Pull and blend all ingredients together until smooth.

Nutrition

Calories: 181kcalCarbohydrates: 30gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 58mgPotassium: 449mgFiber: 8gSugar: 16gVitamin A: 386IUVitamin C: 16mgCalcium: 206mgIron: 2mg
Keyword breakfast, drink, fruit, healthy, smoothie, vegan, vitamins
Tried this recipe?Let us know how it was!

Strawberry & Mint Protein Smoothie

Vanlife Eats
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0
Strawberry & Mint Protein Smoothie

This strawberry and mint protein smoothie is great after a workout!

strawberry and mint protein smoothie

Strawberry & Mint Protein Smoothie

Vegetarian
A great smoothie for post-workout or even after a long walk. Loads of protein and super yum!
5 from 1 vote
No cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Drinks / Smoothies
Servings 2
Diet Vegetarian

Equipment

Ingredients
  

  • 200 g Strawberries
  • 4 Mint Leaves
  • 1 1/4 cup Quark
  • 1 cup Almond Milk

Instructions
 

  • Wash and hull the strawberries
  • Place all ingredients into a blender and blend until smooth.
  • Add more milk if necessary to achieve desired texture.

Nutrition

Calories: 194kcalCarbohydrates: 14gProtein: 17gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 356mgPotassium: 164mgFiber: 3gSugar: 11gVitamin A: 97IUVitamin C: 59mgCalcium: 171mgIron: 1mg
Keyword breakfast, drink, fruit, healthy, protein, smoothie, vitamins, workout
Tried this recipe?Let us know how it was!

Van-Made Granola

Vanlife Eats
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Van-Made Granola

This van-made granola is great for putting over fresh fruit and yogurt to make a delicious breakfast. You can make a batch and it stores well in an airtight container. This recipe does require an oven.

van made granola

Van-Made Granola

Vegetarian
Granola is such a delicious breakfast, and can make a great meal on the go.
5 from 1 vote
Family friendly – Prep ahead – Solo travel
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Servings 8 servings
Diet Vegetarian

Ingredients
  

For the apple compote

  • 4 Big Apples

For the granola

  • 1/3 cup Honey
  • 1 1/2 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 3/4 tsp Salt
  • 1 lb Oats
  • 3/4 cup Brazil nuts
  • 3/4 cup Flaked Almonds
  • 1/2 cup Dates
  • 10 Dried Apricots
  • 2/3 cup Golden Raisins

Instructions
 

For the apple compote

  • Stew four big, peeled, cored and chopped cooking apples in a little water until they turn into mush (around 10 minutes). Then mash them up with a fork (or use a food processor)

For the granola

  • Preheat van oven to 160C (320F).
  • In a large bowl, beat together the apple compote, honey, vanilla, cinnamon, and salt.
  • Add the oats and stir well to combine.
  • Spread the mixture onto two baking sheets; bake for 10 min.
  • Remove from the oven and stir well, then return to the oven and bake for another 10 min.
  • Repeat, but this time add the nuts.
  • Return to oven for another 10 min.
  • Then stir again and bake for a final 10 min.
  • Remove from the oven and mix in the fruit.
  • Store in an airtight jar.

Nutrition

Calories: 492kcalCarbohydrates: 52gProtein: 16gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 26mgSodium: 431mgPotassium: 553mgFiber: 7gSugar: 41gVitamin A: 998IUVitamin C: 5mgCalcium: 160mgIron: 3mg
Keyword breakfast, nuts
Tried this recipe?Let us know how it was!

Sausage and Apple pasties

montytheford
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0
Sausage and Apple pasties

If you have an oven in your van or motorhome, these sausage and apple pasties are a must bake!

vanlife-Sausage and Apple pasties

Sausage and Apple pasties

Meat Based
A moreish, hearty meal for those on the go. This was one of my favourite bakes – simple to make, full of flavour and great for when you’re out and about. You can use readymade shortcrust pastry instead of making your own if you wish.
5 from 1 vote
Family friendly
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chilling time 20 minutes
Total Time 1 hour 20 minutes
Course Baking
Servings 6
Diet Meat Based

Ingredients
  

For the pastry

  • 250 g Butter
  • 500 g Plain flour
  • 1 pinch salt
  • 6 tbsp cold water
  • 1 Egg to brush over pastry

For the filling

  • 300 g Pork sausages
  • 1 Onion
  • 1 Carrot
  • 100 g Butternut squash
  • 1 Small apple
  • Salt & pepper to taste

Instructions
 

For the pastry

  • Dice the butter and rub into the flour with a pinch of salt using your fingertips, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 6, then chill for 20 mins.
  • Preheat oven to 180ºC/350ºF/ Gas Mark 4.

For the filling

  • Make a slit into each sausage and remove the meat. Place into a large bowl with the onion, carrot, butternut squash, apple and seasoning. Combine together.
  • Roll out the pastry and use a bowl to cut it into rounds of about 15cm in diameter.
  • Brush the edges of the pastry with the whisked egg. Place a spoonful of the mixture into the centre and lift each side of the pastry to contain it.
  • Press the edges together to seal at the top and pinch the pastry to make a crimp pattern. Repeat, making about 6 large pasties.
  • Place on a non-stick tray and brush the edges (not the crimp as this will burn too quickly) with beaten egg.
  • Cook in a preheated oven for about 40- 45 minutes until golden. Remove from oven and allow to cool slightly before serving

Nutrition

Calories: 799kcalCarbohydrates: 72gProtein: 18gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 153mgSodium: 614mgPotassium: 384mgFiber: 4gSugar: 5gVitamin A: 4605IUVitamin C: 7mgCalcium: 49mgIron: 5mg
Keyword intermediate, meat, oven, pasty, picnic, sausage
Tried this recipe?Let us know how it was!

Dirty brownies

montytheford
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0
Dirty brownies

These dirty brownies are the ultimate indulgence. What’s dirty about these brownies we hear you ask? Firstly they are pure unadulterated filth, in the best possible way. Chocolate biscuit base with a brownie top, chocolate overload. Secondly, your van kitchen may be a bit dirty after measuring and baking these beauts, but it is totally worth it.

vanlife dirty brownies

Dirty brownies

montytheford
Vegetarian
These super-indulgent brownies are easy to make, look incredible and taste even better. Reserved only for those who have a serious sweet tooth! Best served warmed up with vanilla ice-cream.
5 from 1 vote
Family friendly
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Chilling time 40 minutes
Total Time 1 hour 20 minutes
Course Baking, Dessert
Servings 16
Diet Vegetarian

Equipment

  • Oven
  • Fridge

Ingredients
  

For the biscuit layer

  • 115 g Unsalted butter
  • 125 g Light brown sugar
  • 1 Medium egg
  • 1/2 tsp Vanilla extract
  • 225 g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1 tbsp Cornflour
  • 1 pinch salt
  • 150 g Milk chocolate chips
  • 1 pack Oreos

For the brownie layer

  • 100 g Unsalted butter
  • 100 g Dark chocolate
  • 2 Medium eggs
  • 140 g Caster sugar
  • 50 g Plain flour
  • 25 g Cocoa powder
  • 150 g Milk chocolate chips

Instructions
 

For the biscuit layer

  • Beat together the butter and sugar until light and fluffy.
  • Add in the egg and vanilla, beat until smooth.
  • Slowly add the flour, bicarbonate, cornflour, salt and cornflour. Beat until a cookie dough forms.
  • Fold in the chocolate chips and press the mixture into a lined baking tray. Freeze (or chill) for at least 20 minutes.
  • After chilling, cover the biscuit layer with oreos (a sawing motion with a knife helps to cut them in half)
  • Preheat the oven to 180ºC/350ºF/ Gas Mark 4.

For the brownie layer

  • Slowly melt your butter and dark chocolate together.
  • Whisk together the eggs and sugar into a thick mousse like mixture. Then fold in the chocolate mix.
  • Add in the flour and cocoa powder.
  • Carefully add the chocolate chips into the mixture, then pour over the oreo layer.
  • Bake for 25-30 minutes, or until there is only a slight wobble in the middle when moving the tray.
  • Cool before cutting up (I put mine in the fridge to help them firm up first).

Nutrition

Calories: 502kcalCarbohydrates: 66gProtein: 5gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 60mgSodium: 164mgPotassium: 232mgFiber: 3gSugar: 40gVitamin A: 383IUCalcium: 43mgIron: 5mg
Keyword brownies, chocolate, dessert, dutch oven, intermediate, sweet, vegetarian
Tried this recipe?Let us know how it was!

Cinnamon buns

montytheford
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0
Cinnamon buns

cinnamon rolls

Cinnamon buns

Vegetarian
If you have an oven in your van, this cinnamon recipe will not disappoint. Imagine the delectable smells drifting through your tiny home! These would be possible in the Omnia oven too if you don't have an oven.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Proving time 2 hours
Course Baking
Servings 12
Diet Vegetarian

Equipment

Ingredients
  

For the buns

  • 600 g Strong white bread flour
  • 14 g Active dried yeast
  • 74 g Caster sugar
  • 90 g Unsalted butter
  • 275 ml Milk
  • 1 tsp Vanilla extract
  • 1 Large egg

For the filling

  • 45 g Butter
  • 175 g Light brown sugar
  • 1-2 tbsp Cinnamon

For the topping

  • 250 g Icing sugar
  • 1 tsp Vanilla extract
  • 4 tbsp Water

Instructions
 

  • In a large bowl mix together the flour, sugar and yeast.
  • Dice the butter and gently rub into the flour mix until it resembles breadcrumbs.
  • Heat the milk gently. Then add the milk, vanilla and whisked egg into the bowl with the ‘breadcrumbs’.
  • Bring together and knead for 7-10 minutes until stretchy (the dough springs back when you push it).
  • Cover in an oiled bowl for 1-2 hours.
  • Mix together the brown sugar and cinnamon. Leave for now
  • Get your dough and roll it into a rectangle, approximately 50x30cm in size.
  • Brush with the melted butter and sprinkle generously with the sugar and cinnamon mix.
  • Roll long side to long side and cut into 12.
  • Get your dish (approx. 30x24cm) and place your rolls spiral facing upwards in four rows of three. Gently press down on each roll with a spatula.
  • Cover in the baking tray and leave to prove for one hour.
  • Bake for 20-25 minutes at 180ºC/350ºF/ Gas Mark 4 or until golden brown.
  • Once cool, whisk together the vanilla, icing sugar and water. Drizzle generously over the top, especially in between rolls.

Nutrition

Calories: 424kcalCarbohydrates: 80gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 26mgPotassium: 127mgFiber: 2gSugar: 42gVitamin A: 254IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Keyword Baking, Cake, cakes, oven, sweet
Tried this recipe?Let us know how it was!

Chickpea Burgers

Vanlife Eats
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0
Chickpea Burgers

These chickpea burgers are great for vanlife. The ingredients are easy to store in the van, and they are vegan. You can serve them with salad or in a bun!

vanlife-Chickpea Burgers

Chickpea Burgers

Vanlife Eats
Vegan, Vegetarian
These delicious vegan burgers are perfect for vanlife. You can make a batch and keep them in the fridge.
5 from 1 vote
Family friendly – Prep ahead – Stove top meal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Servings 4
Diet Vegan, Vegetarian

Ingredients
  

  • 1 Red Onion medium
  • 1 cup Oats
  • 1 Courgette / Zucchini
  • 2 tbsp Nut Butter
  • 3 tbsp Red Wine Vinegar
  • 3 tbsp Chili Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Ground Cumin
  • 2 handfuls Fresh Coriander
  • 1 tbsp Coconut oil
  • Salt & Pepper to taste

Instructions
 

  • Mix all the ingredients (apart from coconut oil) together, until a batter has been formed.
  • Divide the mixture into 4 patties and form the burgers. (Wet your hands for each burger, this will allow them to form perfectly shaped burgers)
  • Heat half the coconut oil in a large pan and fry the buyers 3- 5 mins each side, until browned.
  • Add the other half of the coconut oil when you flip the burgers over.
  • Serve imminently with a side salad or in a toasted bun, or store in the fridge for up to 4 days.
  • Serve on its own or in a bun.

Nutrition

Calories: 252kcalCarbohydrates: 12gProtein: 13gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 382mgPotassium: 284mgFiber: 2gSugar: 8gVitamin A: 903IUVitamin C: 13mgCalcium: 108mgIron: 2mg
Keyword burgers, diary free, gluten free, quick, stove top, vegan
Tried this recipe?Let us know how it was!

Vegan Spaghetti and meatballs

Vanlife Eats
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0
Vegan Spaghetti and meatballs

This vegan spaghetti and meatballs is a classic Italian dish packed full of nutrition & deliciousness! What better way to enjoy ‘meat’balls than make your own.

Meat-Free-Spaghetti

Vegan Spaghetti & meatballs

Vanlife Eats
Vegan, Vegetarian
A vegan twist on an Italian classic. Vegan meatballs with spaghetti
5 from 1 vote
30 minute meal – Family friendly – Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 4
Diet Vegan, Vegetarian

Ingredients
  

  • 10.5 oz Whole Wheat Spaghetti
  • 3 Sweet Peppers
  • 1 tbsp Olive Oil
  • 1 Yellow Onion
  • 1 tsp Mixed italian Herbs
  • 1 can Chopped Tomatoes
  • 4 tbsp Black olives

For the veggie 'meat'balls

  • 30 g Dried Porcini Mushrooms
  • 3 tbsp Olive Oil
  • 1 Yellow Onion
  • 1 tsp Smoked Paprika
  • 1 can Black Beans
  • 50 g Rolled oats
  • 2 tbsp Brown rice miso
  • 50 g Fresh Breadcrumbs
  • 2 Garlic Cloves

Instructions
 

To make the veggie balls

  • Soak the Porcini Mushrooms in boiling water for 20 minutes
  • In the meantime, heat 1 tbs of olive oil in a pan.
  • Add 1 onion and fry on a low heat for 10 minutes or until soft and translucent.
  • Add the Parika and crushed Garlic and cook for a further 1 minute.
  • In a blender, blitz the black beans and oats until you have a chunky mix and then stir through the Miso, Breadcrumbs and Onion mix.
  • Strain the porcini mushrooms and add to the mixture.
  • Season and roll into 12 Veggie Balls

The spaghetti

  • Cook the spaghetti according to the directions on the packaging.
  • In the meantime, halve the peppers, remove the stalk and seeds and cut in half-rings.
  • Chop the onion.
  • Heat half the oil in a pan and fry the onion and Italian herbs for 3 min on low heat.
  • Add in the peppers and cook for another 2 min.
  • Next add the tomatoes and allow to cook for 5 minutes on low heat.
  • Season with salt and pepper.
  • In the meantime, heat the rest of the oil in a separate frying pan and heat the veggie balls for 5 minutes on medium heat.
  • To serve, divide the spaghetti into bowls and pour the tomato sauce over, topping with olives and the vegetable balls.

Nutrition

Calories: 681kcalCarbohydrates: 112gProtein: 24gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 694mgPotassium: 1074mgFiber: 12gSugar: 6gVitamin A: 597IUVitamin C: 178mgCalcium: 152mgIron: 7mg
Keyword healthy, italian, pasta, vegan, veggie
Tried this recipe?Let us know how it was!

Egg Mcmuffins

agathapockett
-
0
Egg Mcmuffins

bacon and egg mcmuffins

Egg Mcmuffins

agathapockett
Meat Based
We are all partial to a cheeky Maccy's breakfast. This recipe is a healthier tasty version. A perfect vanlife breakfast
5 from 1 vote
30 minute meal - Family friendly - Stove top meal
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Servings 2
Diet Meat Based

Ingredients
  

  • 4 Eggs
  • 1 Avocado
  • Spinach
  • 1 Tomato
  • 1/2 Cucumber
  • 4 rashers Bacon
  • 1/2 cup Pepper Jack Cheese
  • 4 English muffins
  • 4 tsp Mayonnaise

Instructions
 

  • Fry bacon. However you choose to. Take off stove. Place on a plate or something. Fry up your eggs, take off stove. Also put on a plate or something.
  • While these are cooking, slice the tomato and cucumber, put on a plate. Or a bowl. Or wherever. Take however much spinach you please. Placing it in the same place as other veggies.
  • Mash up avocado, add mayonaise.
  • Toast your McMuffins on the stove, turning them over every few minutes, until they’re lightly toasted. Now all your ingredients are ready.
  • Using a knife/spoon/fork, spread avocado mash on McMuffins. Add cheese, eggs, bacon, tomato, cucumber and spinach on bottom McMuffin. Place other McMuffin on top of all of it.

Nutrition

Calories: 918kcalCarbohydrates: 66gProtein: 35gFat: 57gSaturated Fat: 17gPolyunsaturated Fat: 11gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 385mgSodium: 1177mgPotassium: 1118mgFiber: 11gSugar: 4gVitamin A: 1427IUVitamin C: 21mgCalcium: 351mgIron: 4mg
Keyword breakfast, brunch, Easy, fakeaway, Meat based, savoury, stove top
Tried this recipe?Let us know how it was!

Biscuits with cocoa & hazelnut hearts

vwt4_furbone_
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0
Biscuits with cocoa & hazelnut hearts

Biscuits with cocoa & hazelnut hearts

@vwt4_furbone_
Vegetarian
These delicious biscuits have a surprise filling inside. So moreish it's hard to stop at one!
5 from 1 vote
10 Ingredients or less - Family friendly - Quick cook
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Total Time 55 minutes
Course Baking
Servings 20 Biscuits
Diet Vegetarian

Ingredients
  

  • 300 g Flour
  • 125 g Butter
  • 125 g Sugar
  • 2 Eggs
  • 1/2 tsp Baking powder
  • 1 pinch Salt
  • 1 Lemon zest only
  • 20 tsp Cocoa & Hazelnut spread

Instructions
 

  • Mix everything apart from the cocoa spread in a bowl.
  • Form a ball and leave it to rest for 30 minutes.
  • After the necessary time, roll out the dough 1/2 cm thick.
  • Shape into 20 biscuits, stuff with 1tsp of hazelnut butter in each. Bake at 180 degrees for about 10/15 minutes

Notes

A delicious treat for all the family!

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 30mgSodium: 61mgPotassium: 52mgFiber: 1gSugar: 9gVitamin A: 181IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Keyword Baking, biscuits, Easy, hazelnut, Simple
Tried this recipe?Let us know how it was!

Loaded Chorizo Burgers & Sweet Potato Fries with Maple Aioli. Margarita flavored watermelon for dessert

TheBeardedVan
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0
Loaded Chorizo Burgers & Sweet Potato Fries with Maple Aioli. Margarita flavored watermelon for dessert

Loaded Chorizo Burgers & Sweet Potato Fries with Maple Aioli. Margarita flavored watermelon for dessert

Meat Based
This is a great meal that we made over Memorial Day weekend while family camping. Recipe by Anthony’s sister Monica Naude
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Servings 1
Diet Meat Based

Ingredients
  

  • For the burgers
  • 2 lb Grass fed burger
  • 1 lb Chorizo
  • 3 Eggs
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp Pepper
  • For the fries
  • 6 Sweet potatoes
  • Oil Avocado
  • Salt & pepper
  • Chilli powder
  • Dip for
  • 4 Mayonnaise
  • 4 Balsamic Vinegar
  • 4 Maple syrup
  • For the margarita watermelon
  • 1 Watermelon
  • 1 Lime
  • Salt

Instructions
 

  • Burgers Whisk together eggs and seasonings. Add chorizo to the burger meat.
  • Add the eggs to meat mixture
  • Mix ⅓ cup with hands and form patties.
  • Put a small dent in each. That will keep them from getting so fat in the middle.
  • For best flavor grill over a campfire until done the way you like them.
  • Top with: Fried eggs. We love to leave a little yolk in the middle so it runs out over the burger when you eat it. Sliced avocado.
  • Fries Clean the sweet potatoes, leave peeling.
  • Cut lengthwise
  • Coat with avocado oil
  • Season with Salt pepper chili powder
  • Lay single layer
  • Roast on a cast iron skillet till the middle is soft and the sides have crispy edges.
  • We like our edges charred.
  • Dip for sweet potatoes
  • Mix all ingredients together
  • Margarita flavored Watermelon
  • Slice the watermelon into wedges
  • Roll one lime.
  • Zest one lime, set aside
  • Juice the lime
  • Spritz lime juice over watermelon
  • Mix salt and lime zest (equal amounts) and muddle together.
  • To finish, sprinkle the desired amount on top of watermelon
Keyword bbq, fruit, Outdoor, party
Tried this recipe?Let us know how it was!

Blackened Crappie salad

TheBeardedVan
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0
Blackened Crappie salad

If you love to fish then this blackened crappie salad could be an ideal meal for you. Super quick to cook, and refreshing with a salad.

blackened crappie salad

Blackened Crappie salad

TheBeardedVan
Pescatarian
A crappie is a North American freshwater fish, and taste best when caught and cooked fresh! Especially in this salad
5 from 1 vote
30 minute meal – One-pan – Open fire – Quick cook – Solo travel – Stove top meal
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch
Servings 2
Diet Pescatarian

Equipment

Ingredients
  

For the crappie

  • 2 Crappie
  • 1/2 tsp Salt
  • 1/2 tsp Dried onions
  • 1/2 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Cajun seasoning
  • 1/2 tsp Black pepper
  • 2 tbsp butter

For the salad

  • 1 bag Salad leaves or lettuce heads if preferred
  • 1 Red onion
  • 100 g Mushrooms
  • 1 Avocado
  • 1 handful Cilantro
  • 1/2 Lime juice

Instructions
 

  • catch crappie in a clean lake.
  • Mix spices onto a plate. Season the fish on both sides. Add 2 tbsp of butter and melt in a cast iron skillet. Over medium heat, sear the fish on each side for about 3-4 to four minutes.
  • To make the salad we like a mixture of butter crunch and romaine lettuce. Top with sliced red onion, mushrooms, cilantro, and avocado.
  • Remove the fish from the heat, leave it resting in the pan for a minute or two.

Nutrition

Calories: 478kcalCarbohydrates: 20gProtein: 40gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 115mgSodium: 789mgPotassium: 1409mgFiber: 9gSugar: 5gVitamin A: 1539IUVitamin C: 32mgCalcium: 64mgIron: 2mg
Keyword Easy, Fish, fishing, quick, Simple, summer
Tried this recipe?Let us know how it was!

Walleye lettuce wraps

TheBeardedVan
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0
Walleye lettuce wraps

vanlife-Walleye lettuce wraps

Walleye lettuce wraps

TheBeardedVan
Pescatarian
Super fresh & super tasty! What better way to enjoy your catch of the day by frying it up and serving with some fresh salad.
5 from 1 vote
One-pan - Open fire - Stove top meal
Print Recipe Pin Recipe
Prep Time 3 hours 15 minutes
Cook Time 10 minutes
Total Time 3 hours 25 minutes
Course Salad
Servings 2
Diet Pescatarian

Equipment

Ingredients
  

For the coleslaw

  • 1/2 Cabbage
  • 1/4 cup Sweet onion
  • 1/4 cup Cilantro
  • Salt & pepper to taste
  • Sugar / stevia

To serve

  • 1 Walleye Cut into bitesize chunks
  • 1 Avocado
  • 1 Lime to garnish

Instructions
 

  • Go to Lake Erie and catch walleye. Then clean. Wash and crisp Buttercrunch lettuce.
  • Mix the coleslaw ingredients and let sit for a few hours to let the flavors blend.
  • Have your cast iron skillet on medium heat
  • Fry the walleye until golden brown. Sharon likes hers crispy and Anthony likes his softer
  • Add coleslaw to lettuce leaves
  • Add small slices of avocado
  • Top with your delicious fish
  • Spritz a tiny squeeze of lime over all of it.

Notes

Walleye is a firmer fish so it holds up well for tacos and wraps.

Nutrition

Calories: 235kcalCarbohydrates: 27gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 0.3mgSodium: 51mgPotassium: 943mgFiber: 14gSugar: 10gVitamin A: 521IUVitamin C: 104mgCalcium: 119mgIron: 2mg
Keyword Fish, one pan, salad, summer
Tried this recipe?Let us know how it was!

Carrot Greens Pesto

asobolife
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0
Carrot Greens Pesto

pesto pasta1

Carrot Greens Pesto

asobolife
Vegetarian
Why not try this different take on pesto by using carrot tops rather than traditional basil leaves - it's a great way to use up food waste! It's great to add to pasta to make a quick dinner.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dinner, Dips / Sauces, Lunch
Servings 4
Diet Vegetarian

Equipment

Ingredients
  

  • 1 cup Carrot leaves
  • 2 cloves Garlic
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Honey
  • Salt & Pepper to taste
  • Some Herbs
  • 1/2 cup Olive oil

Instructions
 

  • Blend all of above with a blender!
  • You can basically use any leftover vegetable greens, I sometimes use spinach or red radish leaves etc.
  • It is a very good way to get rid of old green veggies, and it lasts considerably longer once the ingredients are blended together and kept in the fridge.
  • We use this pesto for lots of different cooking ideas, like pasta, BBQ, stir-fry, even for taco fillings 🙂

Nutrition

Calories: 269kcalCarbohydrates: 7gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 12mgCalcium: 55mgIron: 2mg
Keyword 10 ingredient or less, dip, dressing, Easy, no cook, pasta sauce, pesto, quick, Simple
Tried this recipe?Let us know how it was!

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