Lamb Shakshuka

kateanddans_excellentadventure
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Lamb Shakshuka

Lamb Shakshuka

Meat Based
This one pan dish is perfect for a vanlife breakfast and can even be cooked over an open fire.
5 from 1 vote
No water - One-pan - Open fire - Stove top meal
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Servings 2
Diet Meat Based

Equipment

  • Cast iron pan

Ingredients
  

  • 4 Eggs
  • 2 tbsp Oil
  • 1/2 Onion Sliced
  • 1 Red bell pepper Sliced
  • 1 tsp Ground cumin
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Paprika
  • 1 tsp Salt
  • Ground black pepper
  • 14 oz Can of fire roasted tomatoes
  • 1/2 cup Feta
  • Ground lamb
  • 1 lb Cilantro for garnish

Instructions
 

  • Heat oil in cast iron skillet or Dutch oven over medium heat. If using ground lamb add it to the pan, cook until done then remove from pan using a slotted spoon and set aside.
  • In remaining oil add sliced onions and bell pepper. Sauté until onion becomes translucent, then add in minced garlic. Cook until vegetables are soft and caramelized.
  • Add the cooked ground lamb back to the pan. Add in spices, stir and let cook for 1 min. Add canned tomatoes and simmer for about 10 min, until it starts to thicken.
  • Make small indentations in the sauce to prepare space for the eggs in your pan. Crack eggs into each indentation and cover your pan or Dutch oven with a lid or tin foil.
  • Simmer covered until eggs are set and whites are full cooked. About 7-10 min.
  • Crumble feta on top (if using), garnish with cilantro and serve with crusty bread.

Nutrition

Calories: 497kcalCarbohydrates: 32gProtein: 26gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 361mgSodium: 2087mgPotassium: 2107mgFiber: 12gSugar: 15gVitamin A: 18526IUVitamin C: 161mgCalcium: 475mgIron: 9mg
Keyword Campfire, egg, lamb, paprika, shakshuka
Tried this recipe?Let us know how it was!

HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

florencetheambulance
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0
HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

Vegetarian
A hearty full flavoured Halloumi curry to die for! Bursting with zing and zang and leaving you nice and full.
5 from 1 vote
30 minute meal - Family friendly
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 tbsp Olive Oil
  • 1/2 Yellow Onion
  • 1 tsp Fresh Ginger
  • 2 Garlic cloves
  • 1 tsp Garam Masala
  • 1 tsp Sugar - light brown
  • Salt
  • 1 Bay Leaf
  • 1 1/2 tbsp Tomato Puree
  • 200 g Chopped Tomatoes
  • 200 g Chickpeas
  • 1 Aubergine ( eggplant)
  • 1 Courgette (zucchini)
  • 1/2 Vegetable Stock
  • 1 tsp Chopped chili
  • 1 Lime
  • 100 g Halloumi Cheese
  • 1 Coriander

Instructions
 

  • Heat a deep saucepan over a medium heat and add a splash of olive oil followed by the diced onion. Cook for around 7 minutes.
  • Add the garlic, ginger, garam masala, sugar and stir. Once the onion is coated add the tomato puree and the bay leaf and continue to combine the mixture.
  • Add the chickpeas, aubergine, courgette, chopped tomatoes, the chopped chilli’s and the stock. Bring to a simmer and stir stir stir.
  • Reduce the heat and continue to stir it until the juices thicken up.
  • Meanwhile, slice the halloumi and in a different pan and griddle over a high heat, fry each side of each slice for about 3 minutes until golden brown. Remove from the heat and slice into bite size chunks.
  • Remove the bay leaf and add the halloumi cheese.
  • Add a squeeze of lime, a crack of salt and pepper and a handful of chopped coriander. Dish up!

Nutrition

Calories: 519kcalCarbohydrates: 59gProtein: 25gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 771mgPotassium: 1419mgFiber: 19gSugar: 22gVitamin A: 566IUVitamin C: 51mgCalcium: 645mgIron: 5mg
Keyword cheese, Curry, Halloumi, healthy, hearty, vegetarian
Tried this recipe?Let us know how it was!

Shroom & Crab Spring Rolls

TheBeardedVan
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Shroom & Crab Spring Rolls

Shroom & Crab Spring Rolls

thebeardedvan
Pescatarian
If you love seafood then this is the perfect meal for you!
5 from 1 vote
10 Ingredients or less - 30 minute meal
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Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch
Servings 2
Diet Pescatarian

Ingredients
  

  • 1 cup Spring mix lettuce
  • 1 Carrot
  • 2 Green onion
  • 4 Baby portobello mushrooms
  • 1 cup Bean-sprouts.
  • 2 GF Spring Roll Wrapper
  • 2 Imitation Crab Meat
  • 4 tbsp Soy Free Stir Fry Sauce

Instructions
 

  • Soak GF Spring Roll Wrapper in water till soft.Gently wash the spring mix lettuce
  • Cut Crab into long, narrow strips. Julienne the carrots, green onion, mushrooms.
  • Add everything to the wrapper. Top with bean-sprouts.
  • Add a small amount of Soy-free stir fry sauce on top of the veggies. Gently roll them up. Enjoy!

Nutrition

Calories: 147kcalCarbohydrates: 28gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 1226mgPotassium: 944mgFiber: 5gSugar: 9gVitamin A: 5409IUVitamin C: 12mgCalcium: 51mgIron: 3mg
Keyword crab, gluten free, sea food, Soyfree, Springroll
Tried this recipe?Let us know how it was!

Summer salad with soy

thedayweranaway
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0
Summer salad with soy

Summer salad with soy

thedayweranaway
Vegan, Vegetarian
Ideal for the Summer, very few ingredients, and super fresh. Also a great way to use up vegetables that need to be used up
5 from 1 vote
30 minute meal - One-pan
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup Buckwheat
  • 1 handful Tenderstem Broccoli
  • 1 cup Red cabbage
  • 2 Tomato
  • 1/2 Cucumber
  • 1 tbsp Soy sauce
  • Salt & pepper to season

Instructions
 

  • Bring the buckwheat to the boil, simmer for 15 mins, drain and put aside to cool.
  • At the same time fry the tenderstem broccoli in some oil, salt and pepper for 15 minutes.
  • Chop the remaining salad and add together the ingredients with a drizzle of soy sauce before serving.

Nutrition

Calories: 342kcalCarbohydrates: 71gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 523mgPotassium: 912mgFiber: 12gSugar: 6gVitamin A: 1584IUVitamin C: 45mgCalcium: 60mgIron: 3mg
Keyword healthy, lunch, salad, vegan, vegetables
Tried this recipe?Let us know how it was!

Paprika Hummus

thedayweranaway
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0
Paprika Hummus

Paprika Hummus

thedayweranaway
Vegan, Vegetarian
A great thing to mix together in your campervan kitchen. It can be used for many different meals and recipes
5 from 1 vote
10 Ingredients or less - 30 minute meal - No cook - No fridge
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Prep Time 5 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 15
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 200 g Chickpeas
  • 2 tbsp Tahini
  • 2 tbsp Lemon juice
  • 1 tsp Cumin
  • 1/2 tsp Garlic Flakes
  • 1 tsp Smoked Paprika
  • 2 tbsp Olive oil

Instructions
 

  • Rinse the chickpeas and tip into a large bowl along with the oil.
  • Add the garlic, cumin, paprika, lemon and tahini along with 20ml water. Blitz with an electric whisk until smooth.

Nutrition

Calories: 52kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 73IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword dips, Easy, gluten free, healthy, hummus, no cook, Simple, tahini, vegan
Tried this recipe?Let us know how it was!

Sautéed Apple Oats

thedayweranaway
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0
Sautéed Apple Oats

Sautéed Apple Oats

thedayweranaway
Vegan, Vegetarian
A great breakfast for any campervan. Quick, tasty and warming, plus one of your 5 a day - what are you waiting for?
5 from 1 vote
10 Ingredients or less - No fridge - No water - One-pan - Quick cook - Solo travel
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Breakfast
Servings 1
Diet Vegan, Vegetarian

Ingredients
  

  • 45 g Rolled oats
  • 1 cup Oat milk
  • 1 tsp Spiced cinnamon
  • 1 Apple
  • 1 tsp Honey
  • 1 tsp Coconut oil

Instructions
 

  • Heat up the coconut oil in a pan and fry the sliced apple drizzled in a bit of honey until lightly brown.
  • Bring the oats and oat milk to the boil, add in the cinnamon and simmer for 10 minutes.
  • Serve with the sautéed apple with a drizzle of honey and sprinkle of cinnamon. You can add almonds on the top too for extra crunch and flavour

Nutrition

Calories: 454kcalCarbohydrates: 87gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 118mgPotassium: 488mgFiber: 12gSugar: 44gVitamin A: 596IUVitamin C: 8mgCalcium: 400mgIron: 4mg
Keyword breakfast, healthy, low calorie, Oats, porridge, vegan
Tried this recipe?Let us know how it was!

Curried Greens

thedayweranaway
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0
Curried Greens

Curried Greens

thedayweranaway
Vegan, Vegetarian
A super, quick easy side dish to make, uses hardly any gas. Full of flavour and cooks on a stove top so perfect for cooking in any campervan kitchen!
4.50 from 2 votes
30 minute meal - Less washing-up - One-pan - Quick cook - Stove top meal
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Dinner, Side Dish
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • Green beans
  • Peas
  • Shredded Greens
  • Spinach
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1 tsp Coconut oil
  • 2 Red chillies
  • 2 tbsp Lemon juice
  • Coriander (chopped)

Instructions
 

  • Heat the coconut oil in a large non-stick pan and fry the chillis, turmeric and cumin. Add the greens, peas, beans a pinch of salt and a splash of water.
  • Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice and ground coriander for a further minute before serving.

Nutrition

Calories: 47kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 208mgFiber: 1gSugar: 3gVitamin A: 444IUVitamin C: 73mgCalcium: 21mgIron: 2mg
Keyword Curry, Easy, Indian, quick, Simple, spiced salad, spicy, stove top, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Dumplings

bitesizetravels
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0
Dumplings

Vietnamese Dumplings

bitesizetravels
Meat Based
An amazing tradition veitnamese dish - Although fiddly, they are definitely worth re-creating in any van kitchen
5 from 1 vote
One-pan - Stove top meal
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Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Course Dinner, Side Dish, Snacks
Servings 24
Diet Meat Based

Equipment

  • Skillet

Ingredients
  

  • 8 oz Shrimp
  • 8 oz Ground pork
  • 1 1/2 tsp Grated ginger
  • 2 Garlic cloves minced
  • 4 tbsp Chicken broth
  • 2 tsp Soy sauce
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 tsp Cornstarch
  • 1/2 tsp Sesame oil
  • 1 tbsp Mirin
  • 1/8 tsp Pepper
  • 4 Scallions
  • Dumpling wrappers
  • Cooking oil
  • 1 Dipping sauce

Instructions
 

  • In a large mixing bowl, add the shrimp, pork, ginger, garlic, chicken broth, soy sauce, mirin, salt, sugar, 1 tsp cornstarch, sesame oil, and pepper.
  • Mix with a pair of chopsticks in one circular direction.
  • Add scallions and mix well.
  • Put one dumpling wrapper in your palm, and have a small bowl of water to use, wetting the wrapper edges with your finger
  • Put about 1 Tbsp filling in the middle, fold as a half moon shape. Use your index finger to push the filling down, and both thumbs to fold a small crease on one side of the wrapper, pressing the edges together and repeat until the dumpling is completely sealed.
  • Place on a plate so the dumplings are not touching. You can make as many as you will eat, and put the filling away for the next night, or continue wrapping and freeze the dumplings before putting them in a ziplock bag.
  • Add 1 Tbsp of oil to a skillet and place dumplings in two rows (8-12 at a time depending on skillet size).
  • Mix 2/3 cup of cold water and 1 tsp cornstarch in a medium size bowl to make a slurry and pour into the skillet. Turn the heat to medium high heat, cover with a lid and let it cook for 6 minutes or until there is no moisture in the pan. The cornstarch helps to create a nice, crispy bottom to the dumplings!
  • Mix soy sauce and vinegar for the dipping sauce (add chili oil if you want it spicy). Serve and enjoy!

Nutrition

Calories: 38kcalCarbohydrates: 1gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 157mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword advanced, Dumpling, skillet, Snack, Vietnamese
Tried this recipe?Let us know how it was!

Vegan cashew ricotta

letsplayrideandseek
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Vegan cashew ricotta

Vegan cashew ricotta

Vegan, Vegetarian
Are you vegan and missing cheese? This vegan cashew risotto has your back!
5 from 1 vote
10 Ingredients or less - Less washing-up - No cook
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Prep Time 5 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 4
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 cup Raw cashews
  • 1/2 block Firm tofu
  • 1 lemon juice of
  • 1 tbsp Nutritional yeast
  • 1 White pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

Instructions
 

  • Blend all ingredients in blender until creamy. Makes approx 2-3 cups.
  • Store in fridge up to a week. Add to pizza, pasta, veggies etc.

Nutrition

Calories: 240kcalCarbohydrates: 15gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 7mgPotassium: 302mgFiber: 3gSugar: 3gVitamin A: 6IUVitamin C: 15mgCalcium: 84mgIron: 3mg
Keyword no cook, nuts, Simple, vegan, vegetarian
Tried this recipe?Let us know how it was!

Soyrizo aka Vegan Chorizo

letsplayrideandseek
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Soyrizo aka Vegan Chorizo

Soyrizo aka Vegan Chorizo

letsplayrideandseek
Vegan, Vegetarian
If you miss the flavours of chorizo then why not make your own meat free version, just like this one made over the camp fire.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Outdoor
Servings 8
Diet Vegan, Vegetarian

Ingredients
  

  • 16 oz Meat substitute
  • 2 tbsp Coconut oil
  • 1 tbsp Cumin seeds
  • 1 tsp Coriander seeds
  • 4 Cloves
  • 3 Bay leaves
  • 1/4 tsp Cinnamon
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1 tbsp Garlic powder
  • 1/2 tbsp Onion powder
  • 2 tbsp Smoked paprika
  • 1/4 tsp Cayenne
  • 1 tbsp Apple cider vinegar
  • Salt & pepper

Instructions
 

  • In a small dry sautè pan, toast the cumin and coriander seeds. Remove from pan and blend in grinder or crush with back of pan.
  • Melt coconut oil in pan and add all ingredients until well combined. This is your soyrizo paste/mix.
  • In a large pot, add mix and toast for a few minutes on medium heat. Add soy crumbles. Stir until combined. Add veg stock or water until “meat” is covered. Cover and simmer for 20-25 mins until soy has absorbed all liquid. Adjust seasoning and liquid as needed.
  • The soyrizo paste mix can be used to flavor meat, soy crumbles, tempeh, tofu, or veggies. Store in fridge for up to 4 weeks.

Nutrition

Calories: 124kcalCarbohydrates: 8gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 246mgPotassium: 186mgFiber: 4gSugar: 1gVitamin A: 908IUVitamin C: 1mgCalcium: 20mgIron: 4mg
Keyword low washing up, one pan, Outdoor, Simple, skillet, vegan, vegetarian
Tried this recipe?Let us know how it was!
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