Veggie Frittata

jens_caravan_camp_kitchen
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0
Veggie Frittata

Veggie Frittata

jens_caravan_camp_kitchen
Vegetarian
Ideal breakfast for using up leftover veg! The beauty of this is you can add whatever you want and it's a one pan dish, so less washing up!
5 from 1 vote
Leftovers - Less washing-up - One-pan
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Breakfast, Lunch
Servings 2
Diet Vegetarian

Ingredients
  

  • 2 Eggs
  • 1/2 cup Milk
  • 1/2 cup Flour
  • 1 Bag Prepared Beet Coleslaw
  • 1 Carrot
  • 1 Zucchini
  • 1 Corn
  • 1 tsp Curry powder

Instructions
 

  • This recipe can be made with zucchini, carrot and corn, however I have found that when traveling we can buy a pre-made bag of coleslaw (sold without the dressing) and that works really well
  • Combine all the ingredients in a bowl, add to pre-heated frypan and fry on a low temp til set, then flip to brown both sides

Nutrition

Calories: 494kcalCarbohydrates: 68gProtein: 25gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 340mgSodium: 238mgPotassium: 1091mgFiber: 6gSugar: 15gVitamin A: 11289IUVitamin C: 39mgCalcium: 258mgIron: 6mg
Keyword Eggs, one pan, quick, Simple, stove top, vegetarian
Tried this recipe?Let us know how it was!

Quick, Fresh Pasta Sauce

the.waglers
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0
Quick, Fresh Pasta Sauce

Quick, Fresh Pasta Sauce

the.waglers
Vegan, Vegetarian
The Alessio family is pretty serious about their sauce. Jen grew up watching her grandmother cook pasta sauce on the stove all day. Although a 4 hour marinara is delicious, sometimes a quick, fresh sauce is a bit more practical, especially in a van. Here’s our version of a garden fresh pasta sauce.
5 from 1 vote
5 ingredients or less - Family friendly - Stove top meal
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 12 minutes
Course Dinner, Dips / Sauces, Lunch
Servings 4
Diet Vegan, Vegetarian

Equipment

  • Food processor

Ingredients
  

  • 4-5 Fresh tomatoes large
  • 1 Onion
  • 1-2 Garlic Cloves
  • 1 tbsp Dry herbs
  • 1 handful Fresh basil

Instructions
 

  • Start by sautéing some onions, garlic and your dry herbs. Let them cook on low/medium heat.
  • Boil water (for your big tomatoes- san marzanos, etc).
  • Throw the big tomatoes into the boiling water for 2-3 minutes or until the skin starts to break apart.
  • Scoop out the tomatoes and carefully peel the skin off.
  • Blend the tomatoes once they have cooled off a bit and add them to the onions that you have cooking on the stove.
  • Hope you had some water boiling for the pasta.. that was fast!

Nutrition

Calories: 38kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8mgPotassium: 352mgFiber: 2gSugar: 4gVitamin A: 1073IUVitamin C: 19mgCalcium: 41mgIron: 1mg
Keyword marinara, marinara sauce, pasta, pasta sauce, tomato, tomatoes, vegan
Tried this recipe?Let us know how it was!

Tomatillo Salsa

the.waglers
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1
Tomatillo Salsa

vanlife-Tomatillo Salsa

Tomatillo Salsa

the.waglers
Vegan, Vegetarian
We never imagined making tomatillo salsa would be this easy! First, you just need to find the tomatillos in the grocery store. At Whole Foods, they are in the refrigerated produce section. Tomatillos are sold in the store in their husks. You can also find them at local farmers markets in the summer.
5 from 2 votes
5 ingredients or less - One-pan - Quick cook
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dips / Sauces, Outdoor
Servings 2.5 Cups
Diet Vegan, Vegetarian

Equipment

  • Food processor
  • Oven

Ingredients
  

  • 12 Husked Tomatillos
  • 1 Onion
  • 2 Garlic cloves
  • 1-2 Jalapeno

Instructions
 

  • First, you just need to find the tomatillos in the grocery store. At Whole Foods, they are in the refrigerated produce section. Tomatillos are sold in the store in their husks. You can also find them at local farmers markets in the summer.
  • Remove the husks and wash the tomatillos thoroughly. They are a little sticky under the husk.
  • Chop up some onion, garlic, a spicy pepper or two and roast them all at 425 degrees for about 10-15 minutes. Once they cool a bit, throw the veggies in the food processor and in less than a minute you will have tomatillo salsa!

Notes

If you don't have an oven in your van you could reduce the quantities and cook either in an Omnia Oven, dutch oven or covered pan.

Nutrition

Calories: 75kcalCarbohydrates: 15gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 525mgFiber: 4gSugar: 9gVitamin A: 248IUVitamin C: 30mgCalcium: 27mgIron: 1mg
Keyword dips, Easy, easy prep, salsa, Simple, tomatillo salsa, vegan
Tried this recipe?Let us know how it was!

Giant vegan frying pan cookie

bonbivouac
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0
Giant vegan frying pan cookie

Giant vegan frying pan cookie

bonbivouac
Vegan, Vegetarian
Want cookies but don't have an oven?... Why not make a giant frying pan cookie instead?
5 from 2 votes
Family friendly - Stove top meal
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Baking, Dessert, Snacks
Servings 4
Diet Vegan, Vegetarian

Equipment

  • Skillet

Ingredients
  

  • 2 tbsp Chia seeds
  • 1-2 cups Wheat flour
  • 1/2 cup Water
  • 4 tbsp Sugar
  • 1/2 tbsp Baking powder
  • 3 tbsp Peanut butter
  • 1 handful peanuts
  • 1 pinch Salt
  • 1 handful chocolate chips

Instructions
 

  • Put the chia seeds in the mug and add 3 tablespoons of water, then leave the seeds to absorb the water.
  • Mix all the ingredients except the chocolate chips in the bowl.
  • Add about 1/4 mug of water to make a soft cookie dough.
  • Put a sheet of greaseproof paper in the pan and spread the cookie dough thinly over it.
  • Leave to cook for 5 minutes on a low heat.
  • Turn the cookie over with a second sheet of baking paper that you put on the top.
  • Place the chocolate chips on the side that is already slightly cooked and leave to cook for 10 minutes over low heat.
  • Check if ready with a knife. The tip should come out dry. Leave a little longer if necessary.
  • Remember to save the sheets of baking paper for the next cookies!

Nutrition

Calories: 301kcalCarbohydrates: 42gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 229mgPotassium: 188mgFiber: 4gSugar: 13gVitamin A: 3IUVitamin C: 1mgCalcium: 144mgIron: 3mg
Keyword chia, cookie, oneskillet, pan-bake, peanut, vegan
Tried this recipe?Let us know how it was!

Banana & Walnut Omnia Cake

Vanlife Eats
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2
Banana & Walnut Omnia Cake
omnia banana bread

Banana & Walnut Omnia Cake

Vegetarian
This recipe is great for using up leftover bananas and reducing waste when on your travels.
3.75 from 4 votes
Family friendly - Stove top meal
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Baking
Servings 8
Diet Vegetarian

Equipment

Ingredients
  

  • 100 g Butter
  • 140 g Caster sugar
  • 1 Egg
  • 225 g Plain Flour
  • 2 tsp Baking Powder
  • 3 Bananas
  • 75 g Walnut
  • 50 ml Milk

Instructions
 

  • Prepare the Omnia oven by greasing it and lining with greaseproof paper (this is not easy!), if you have the silicone mould, use this instead.
  • Peel the bananas and mash them, leave to one side.
  • Mix the butter with the sugar & beaten egg. Slowly mix in the flour and baking powder.
  • Add the bananas, milk and nuts to the mixture (save some of the nuts for sprinkling on the top)
  • Pour the mixture into the Omnia and bake over a low flame for 1hr.

Nutrition

Calories: 291kcalCarbohydrates: 52gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 131mgPotassium: 263mgFiber: 3gSugar: 24gVitamin A: 91IUVitamin C: 4mgCalcium: 99mgIron: 2mg
Keyword Baking, banana, Cake, no oven, nuts, omnia, Snack, vegetarian
Tried this recipe?Let us know how it was!

Gazpacho verde

Valery
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0
Gazpacho verde

Gazpacho verde

Vegan, Vegetarian
This cold soup is delicious and full of fresh flavours
5 from 1 vote
30 minute meal - Less washing-up - No cook
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Prep Time 15 minutes
Total Time 15 minutes
Course Soup
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 Avocado
  • 2 Apples
  • 1 Lime (zest & tiny amount of juice)
  • 6 sticks Celery
  • 1 Cucumber
  • 1 clove Garlic
  • 1 Handful Basil
  • Salt & pepper to taste
  • 6 Ice cubes
  • 1 handful Croutons
  • 1 tbsp Toasted sliced ​​almonds
  • 5 tbsp Oil

Instructions
 

  • We open the avocado and cut into pieces.
  • We peel the apple, chop it and put it in a bowl along with the avocado, where we will also put the grated lime and sprinkle it with a little of its juice so that it does not oxidize.
  • We clean and cut the celery and cucumber (we leave the cucumber with the peel to give us more color)
  • We peel the garlic. Put all the ingredients in the processor (without forgetting the oil, salt, pepper and basil) that depending on the one we have at home we will need more or less time for the mixture to be finer.
  • Once the processing has been obtained, we strain and put it back in the processor with some ice, adding more salt and pepper to taste.
  • Once this last step is finished, we place them in a bowl adding a thread of olive oil, sliced ​​almonds and croutons.

Nutrition

Calories: 643kcalCarbohydrates: 46gProtein: 6gFat: 53gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 34gTrans Fat: 0.1gSodium: 113mgPotassium: 1279mgFiber: 16gSugar: 24gVitamin A: 961IUVitamin C: 37mgCalcium: 121mgIron: 2mg
Keyword Easy, fresh, green, healthy, soup, vegan, vegetarian, wholesome
Tried this recipe?Let us know how it was!

Spaghetti Bolognese Classico

Vanlife Eats
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0
Spaghetti Bolognese Classico

Spaghetti Bolognese Classico

Meat Based
Voted amongst the top van life eats of all time we give you a classic and authentic Spaghetti Bolognese recipe that we make in our van all the time! A date night speciality 😉 To be really authentic a mix of both pork and beef is used but for van life storage we tend to use just beef.
5 from 1 vote
Stove top meal
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Servings 2 vanlifers
Diet Meat Based

Ingredients
  

  • 110 g Dried Spaghetti Pasta
  • 250 g Beef mince
  • 400 g Chopped tomato
  • 1 tbsp Tomato Puree
  • 1 tsp Sugar
  • 1 tsp Dried Oregano
  • 1 Fresh Basil
  • 2 Garlic cloves
  • 1 Carrot
  • 1 Celery
  • Parmesan Cheese
  • 1 tbsp Olive oil

Instructions
 

  • Finely chop the onion, carrot and celery. (The Zyliss Easy Pull is your best friend right now).
  • Heat the olive oil in a pan over a medium heat.
  • Add the onion, carrot and celery to the pan and cook for about 5 minutes until the veg starts to soften.
  • Finely chop and add the garlic to the pan.
  • Season the mince and add to the pan.
  • Stir the mince until it has browned with no pink bits remaining. Add the tomato puree and stir. Add the tin of chopped tomatoes.
  • Add the sugar and give it all a good stir. Lower the heat slightly, cover with a pan lid (loosely) and leave to cook gently for 30 minutes. Stir regularly. After 30 minutes add the dried Oregano. Meanwhile boil a pan of water and when at boiling point add the Spaghetti.
  • Chop most of the fresh Basil only leaving a few leaves for garnishing. Add the basil to the mince mixture. When the pasta is cooked (soft / al dentè) drain and serve a portion to each plate. Serve a portion of the Bolognese sauce on top. Sprinkle the cheese on top with a garnish of Basil. Buon appetito!

Nutrition

Calories: 651kcalCarbohydrates: 57gProtein: 31gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 89mgSodium: 413mgPotassium: 1046mgFiber: 6gSugar: 10gVitamin A: 5488IUVitamin C: 23mgCalcium: 137mgIron: 6mg
Keyword authentic, beef, Bolognese, classic, date night, Easy, Family friendly, mince, pasta, sauce, spaghetti, tomato
Tried this recipe?Let us know how it was!

Everything Tofu Sauce

Sonsie_life
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0
Everything Tofu Sauce

van life recipe tofu sauce

Everything Tofu Sauce

Vegan, Vegetarian
Perfect with pasta, in a lasagne, as a dip, and with fresh potato wedges. It truly is your everything sauce and will quickly become a staple with your family.
4.50 from 2 votes
10 Ingredients or less - 30 minute meal - No cook
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Prep Time 5 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 4
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 450 g Firm Tofu
  • 2 tbsp Water
  • 2 tbsp Tamari
  • 1 tbsp Dijon Mustard
  • 1 tbsp Vegetable Stock Powder
  • 2 Garlic Cloves

Instructions
 

  • Add all the ingredients to a blender and blend until smooth.
  • Try and not drink it…it’s truly that delicious.
  • Store in the fridge for up to 1 week in an airtight container.

Nutrition

Calories: 117kcalCarbohydrates: 5gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 1178mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 0.5mgCalcium: 148mgIron: 2mg
Keyword dairy free, dips, Easy, quick, sauce, Simple, tofu, vegan
Tried this recipe?Let us know how it was!

Hunter’s Double Choc Cookies

Sonsie_life
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0
Hunter’s Double Choc Cookies

van life cookies

Hunter’s Double Choc Cookies

Vegan, Vegetarian
Hunter is our resident snacker. Sweet or savoury he’s all over it so we always have some freshly baked cookies on hand for a 3pm pick me up.
5 from 1 vote
30 minute meal - Family friendly
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Baking, Dessert
Servings 16
Diet Vegan, Vegetarian

Equipment

  • Oven

Ingredients
  

  • 1/2 cup Pitted Dates
  • 1/2 cup Boiling water
  • 2 cup Oats
  • 2 tbsp Cacao Powder
  • 1/2 tsp Baking Powder
  • 1/2 cup Almond Butter
  • 1/2 cup Chocolate Chips

Instructions
 

  • Preheat the oven to 180°C
  • Add the dates and boiling water to a bowl and let soak
  • Place the oats, cacao powder and baking powder into a blender and blitz until a flour forms and pour into a mixing bowl.
  • Add the dates, water, almond butter and a 1/4 cup of the chocolate chips into a blender and blitz until a smooth mixture forms.
  • Add the mixture to the oat flour mix and stir well. If too dry add a splash of plant based milk.
  • Stir through the remaining choc chips.
  • Roll into 16 balls and push down on a lined baking tray with a fork.
  • Bake for 15 minutes
  • Best served warm with a hot cacao! If you manage not to eat them all in one sitting they will last 1 week in an airtight container.

Nutrition

Calories: 165kcalCarbohydrates: 9gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 119mgPotassium: 122mgFiber: 1gSugar: 7gVitamin A: 294IUVitamin C: 0.02mgCalcium: 81mgIron: 1mg
Keyword Baking, cookies, dairy free, gluten free, kids, plant based, vegan
Tried this recipe?Let us know how it was!

Emilly’s Warming Pumpkin Dahl

Sonsie_life
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0
Emilly’s Warming Pumpkin Dahl

van life pumpkin dahl

Emilly’s Warming Pumpkin Dahl

@sonsie_life
Vegan, Vegetarian
One pot dinners will forever be a winner in the van. Less dishes and a whole lot of flavour is what we like best!
5 from 1 vote
No fridge - One-pan - Stove top meal
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 1/2 tsp Tumeric
  • 1/2 tsp Ginger
  • 1/2 tsp Cinnamon
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Garlic
  • 1/2 tsp Onion powder
  • 1/2 tsp Chilli
  • 160 g Dried Red Lentils
  • 400 g Diced Pumpkin
  • 400 g Fresh Tomato
  • 2 cup Vegetable Stock
  • 100 g Spinach
  • Salt & Pepper

Instructions
 

  • Except for the spinach and peas, place everything in a pot and cook on a medium heat until all the liquid is absorbed and a thick dahl has formed. This will take about 30-40 minutes.
  • In the last 5 minutes of cooking add the spinach and the peas. Serve with fresh lettuce or your favourite bread!

Nutrition

Calories: 406kcalCarbohydrates: 76gProtein: 26gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1199mgPotassium: 2243mgFiber: 30gSugar: 15gVitamin A: 24041IUVitamin C: 65mgCalcium: 176mgIron: 10mg
Keyword autumn, Curry, Easy, pumpkin, spicy, vegan, vegetarian
Tried this recipe?Let us know how it was!
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