This post is inspired by the lack of vegan camping friendly recipes throughout the online world. It’s really easy to make tasty meals on a camping stove if you are able to get hold of fresh ingredients. Let’s face it, unless you are wild camping you are most likely at a festival or a camp site which will have a shop. You can always bring fresh ingredients with you too.
This is an old recipe of mine that I’ve never written down. The particular measurements for this are larger than normal because I made it for a communal meal with lots of other people. (This is something we often do at Vegan Camp.)
Let’s start with ingredients:
- 3 organic vegetable stock cubes
- A whole tub of garlic paste
- 4 red onions
- Watercress and spinach salad bag
- 2 bags of Arborio rice
- 1 bottle of Sauvignon Blanc white wine
- ½ a bottle of crisp cider
- A whole pack of button mushrooms
- A whole bunch of fresh parsley
- A big dollop of vegan butter (Also not shown. Perhaps I had, had too much Cornish cider already?)
- Some rapeseed oil
Now here comes the method in my madness:
Place a dash of oil into the pan and heat on full for about a minute, then turn the heat right down.
In the meantime, chop up the four onions and place in the hot oil. Mix well with a wooden spoon.
Get your little sister to stir the onions whilst you chop up the mushrooms and add them to the pan.
Then in goes the big dollop of vegan butter. Make sure you stir well and then turn up the heat for about a minute whilst you chop the parsley.
Add the parsley, stir and then turn the heat right down again.
Now add the two bags of rice and mix through so they are totally covered in all the flavours you’ve been busy creating.
Now add the stock cubes and pour about a glass of wine into the pan, constantly stirring. When it seems that the liquid has been absorbed, add some more wine. Rinse and repeat until the whole bottle has vanished into the void of rice.
Spoon all of the garlic into the mix and keep stirring.
Turn up the heat and then prepare your salad, adding whatever fresh stuff you have around. I added a cucumber on top. It doesn’t need a dressing.
Turn the heat back down and keep stirring. Add some fresh water if the rice becomes too sticky.
Give the pan a quick sniff to see if it’s alcoholic enough. If not, add all of the cider and mix through.
Serve at an epic communal meal, run from all the wasps who want to eat said communal meal…then enjoy!
(Cook time approx 35 minutes)