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Hearty Plant-Based Campfire Recipes For Healthy Eaters

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Who says you can’t have nutritious food during an outdoor trip? While the “junk food” may seem more convenient and easier to prepare, you can prep your ingredients at home beforehand to save time at the campsite. It’s also important to choose recipes that have fewer ingredients and a shorter cooking time.

With these recipes, you can easily enjoy a healthy, filling meal! Try these plant-based campfire recipes!

Peanut and sweet potato stew

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What you need:

  • 1 medium sweet potato, cut into 1/4-inch cubes

  • 1 small onion, diced

  • 2 garlic cloves, chopped

  • 2 cups Tuscan kale, stemmed and chopped

  • 2 cups broth

  • 1 3/4 cups diced tomatoes

  • 1 3/4 cups chickpeas

  • 1/4 cup peanut butter

  • 1 tablespoon cooking oil

  • 2 teaspoons New Mexico chili powder

  • 1 teaspoon of salt

In a saucepan over medium-high heat, heat the oil and sauté the onion until soft, about 5 minutes. Add the garlic and fry for a further 1 minute. Stir in the sweet potato, broth, diced tomatoes (including juices), and peanut butter. Season with chili powder and salt.

Stir to mix the ingredients well. Simmer uncovered until sweet potatoes are tender, about 20 minutes. When the potatoes are done, stir in the chickpeas and kale. Heat until the kale is wilted and the chickpeas are warmed through.

Cheese Garlic Broccoli and Potato Foil

What you need:

  • 3 garlic cloves, chopped

  • 3 cups broccoli florets

  • 2 cups baby potatoes, halved

  • 1/4 cup freshly grated parmesan

  • 3 tablespoons olive oil

  • 2 tablespoons chopped fresh parsley leaves

  • 1 tablespoon Italian seasoning

  • 1/4 teaspoon onion powder

  • Kosher salt and ground black pepper to taste

  • 4 pieces of heavy duty aluminum foil, about 12 inches long

Whisk together the minced garlic, olive oil, onion powder, and Italian seasoning in a small bowl. Season to taste with kosher salt and ground black pepper. Divide the broccoli and baby potatoes into 4 portions and place each portion in the center of each square of foil.

Spoon the garlic mixture over the vegetables in each foil, then fold the sides to form a packet. Place the sealed foil packets on a cooking grate and cook over hot campfire coals for about 15-25 minutes or until the vegetables are cooked through and tender.

Remove from heat and carefully open foil packet, sprinkle with Parmesan and sprinkle with parsley before serving.

Try these hearty plant-based campfire recipes on your next trip to the great outdoors!

Thanks to Daniel J. Smith

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