This can be a little bit more challenging than old school hiking meals. Gone are the days of the Pasta and Sauce range loaded with dairy who’s key ingredient to be added when being cooked was water and butter.
Don’t panic, there are plenty of great ideas that keep things simple, lightweight and tasty.
One of the biggest considerations is access to plenty of fresh water not only for your hydration but for cooking your delicious vegan meal.
Considerations
There are a number of things to consider when hiking (most of the world), bush walking (Australia) or tramping (New Zealand).
- Is it a long hike or a short hike?
- Can you restock along the way?
- Do you have access to plenty of fresh water for drinking?
- Do you have access to water for cooking?
- Do you need to treat any of that water?
- Are you sharing the load with someone else?
Weight
You have to carry this stuff don’t forget. A lot of vegan food is heavily water based. Tomatoes, capsicums, lettuce, cucumbers and so on. These items all have an element of weight to them. If this is a short 1-2 night hike then it is less of an issue as you are carrying less food. If this is a week long hike and you aren’t replenishing supplies as you go, then you need to carry everything you need on the last night from the first day. By then, some of the fresh produce will be wanning.
Durability and Longevity
Being careful what you pack, how you pack and how long it has to last for is another big consideration. All those water based vegetables don’t take being jostled and squashed and they don’t last long without refrigeration. Tomatoes can last two or so days if protected and at moderate temperatures. Kale lasts quite well, up to 4 days generally.
Packaging
A lot of the pre-packed meals come in layers of their own packet or packaging. This makes it convenient and easier to control portion sizes for meal planning but you have to carry that rubbish out with you. Being concerned for animals and the environment means we don’t leave or rubbish behind and ideally don’t want to carry excessive amounts of trash around with us.
Breakfasts
- Plant based milk – use dehydrated soy milk powder to give a creamier addition to water for porridge or cereal
- Porridge (oatmeal) – Lightweight and durable
- Cereal and muesli – These transport well, muesli better than cornflakes or rice puffs in a full pack
- Granola – very similar to muesli, this can pack a bit more of an energy punch if baked with your favourite sugar syrup such as maple syrup, rice malt syrup or if WFPB then honey.
Lunch
- Sandwiches/Wraps and Rolls – old school but they still work if you have fresh salad ingredients
- Pokie bowls – use leftover rice, dahl or quinoa and some fresh salad or veggies to make a delicious bowl while enjoying the view
- Salads – Kale, onion, cucumber, tomato with Quinoa or rice
- Peanut butter and jam
Dinner
- Burgers
- Dahl – easy, tasty, just add water
- Cauliflower Curry with Rice and Naan
- Moroccan Style Quinoa and Chickpea – This is a real winner (recipe loaded soon)