Menu for camping or motorhome, to eat rich and healthy all week

When we go on a trip with the motorhome or to a campsite, The last thing we want to do is spend a lot of time in the kitchen.. Surely we have been waiting all year to enjoy our vacation time and we prefer to take the opportunity to go on excursions, go cycling, play with the children or simply do nothing.

For this reason, having easy recipe ideas for the motorhome or to make at the campsite is very practical, but even more so. have a planned menuwhich allows us to organize ourselves well and not have to waste time shopping or cooking.

That is why we propose here a weekly menu for camping or motorhome very summery, easy and fast.

Vegetarian weekly menu for camping or motorhome

This menu for camping, easy and vegetarian, can be prepared on one or two burners at most, to eat healthy, rich and not spend time in the kitchen. Many of the recipes are also easy meals to take on excursions with children… or without children.

we will do the week from Saturday to Fridaybecause the most common is to start the same weekend, but modify the days according to your vacation.

Saturday

Breakfast: Vegetable yogurt with berries and granola.Meal: Whole wheat macaroni with pesto and broccoli in one pot.Dinner: Bean burgers with guacamole and salad.

Macaroni recipe

to make the pasta, cook whole-grain macaroni according to manufacturer’s instructions. Last 5 minutes, add broccoli florets. drains, mix with a pot of red pesto and serve with Parmesan or vegan Parmesan.

Bean Burgers Recipe

We can take the bean burgers already prepared and just cook them in a frying pan, or we can make some very simple burgers in just 5 minutes.

To make bean burgers for 4 people:

Chop a spring onion2 garlic cloves and a handful of parsley.In a bowl Mash 400g well-drained canned baked beans with a fork.add the vegetable30 g of sunflower seeds, 50 g of fine rolled oats, half a teaspoon of smoked paprika, half a teaspoon of cumin and 2 tablespoons of soy sauce.Mix and let rest about 10 minutes so that the oat flakes can absorb moisture.Shape hamburgers and cook on the grill.

We accompanied by a simple guacamole prepared with avocado, salt and lemon juice and a salad.

If you fancy chips on the side and you’re at a campsite, you can always order them at the restaurant to complete the dish.

Sunday

Breakfast: Rye bread toast with peanut butter and banana.Meal: Potato salad with white beans, pods and boiled eggs (for a vegetable option, skip the eggs).Dinner: Tofu and vegetable curry with brown rice.

Potato salad recipe

For 4 people:

Kitchen in a pot 4 potatoes with skin.After 10 minutes add 4 eggs if you are going to use them and 200 g of round cut pods and cook for 10 more minutes.to make the saladpeel and cut the potatoes and eggs.In a bowl Mix the potatoes with a small boat of white beans, the eggs and the pods.Prepare a vinaigrette simple with 6 tablespoons of olive oil, 3 tablespoons of apple cider vinegar, salt, 1 teaspoon of mustard and a teaspoon of maple syrup. Dress the salad with it.Add a bag of lamb’s lettuce and 200 g of cherry tomatoes and a handful of pistachios or other toasted nuts.

If you are going to take the salad on a trip or to the beach, take the salad dressed in a container and the leaves and nuts separately.

Tofu and vegetable curry with brown rice recipe

To make the curry for 4 people:

Chop an onion1 cm fresh ginger and 2 garlic cloves and cut into pieces 1 large red pepper, 1 carrot and 1 zucchini.In a frying pan heat 2 tablespoons of oil. Add the onion, garlic and chopped fresh ginger and fry for about 7 minutes.Add the vegetables and 250 g of chopped tofu diced, a pinch of salt and cook for about 5 minutes.Add 2 tablespoons of curry powder or curry paste and give it a couple of turns in the pan. Add 400 ml of coconut milk and 1 tablespoon of tomato purée and cook for about 15 minutes, until the vegetables are done.

Serve with fresh coriander and white rice.

We can also take cups of brown rice ready to eat.

To save timeinstead of onion, garlic and ginger, you can use spice powder.

Monday

Breakfast: Chocolate Overnight OatsMeal: Quinoa tabbouleh with chickpeasDinner: Spinach and cheese scramble, tomato salad, whole wheat toast (for a veggie version, make the scramble with tofu).

Chocolate Overnight Oats Recipe

The previous night mix for each person 4 tablespoons of rolled oats, 1 tablespoon of chia seeds, half a tablespoon of cocoa powder and a teaspoon of maple syrup or sweetener to taste.

Cover with vegetable drink and refrigerate.

In the morning add a couple of tablespoons of skyr, a handful of raspberries, chocolate chips and pieces of dried fruit.

Quinoa tabbouleh recipe with chickpeas

You can follow my recipe for quinoa tabbouleh with chickpeas for a motorhome here and, if you want to complete it, you can accompany it with hummus and pita bread.

Tuesday

Breakfast: Chia pudding with peanut butter and banana.Meal: Tempeh and pepper sandwiches.Dinner: Minestrone soup.

Tempeh and Peppers Sandwiches Recipe

To make sandwiches for 4 people:

Cut 500 g of tempeh sliced ​​and cook in a skillet on both sides until crisp, about 2 minutes per side.Add 3 tablespoons of tamari, a teaspoon of maple syrup and garlic powder, and give it a couple of turns until the sauce evaporates.empty the pulp of 2 avocados, mash with a fork and mix with a little lemon juice and salt.Fill 4 loaves for sandwiches with lettuce, tomato slices, tempeh, piquillo peppers and avocado.

minestrone soup recipe

To make the minestrone for 4 people:

Picto 1 onion. Cut 1 bell pepper, 1 piece of celery, 1 piece of collard greens, 1 carrot and half a zucchini.fry onion and 2 garlic cloves with 2 tablespoons of oil.add the vegetable and cook about 5 minutes.Add half a teaspoon of smoked paprika and a pinch of herbes de Provence and give it a spin in the pan.Incorporates 1 can of crushed tomato, 1 can of drained white beans, salt, 2 tablespoons of nutritional yeast and 500 ml of water, and cook for about 10 minutes.Add 150 g of whole wheat pasta and cook until the pasta is cooked. If necessary, add more water.

Serve with a tablespoon of green pesto and a little Parmesan (it can be vegetable).

Wednesday

Breakfast: Camping oatmeal pancakes.Meal: Whole grain cous cous salad with tomato, cucumber, parsley and fresh cheese (or cooked chickpeas).Dinner: Mashed potato and cauliflower with tofu sausages.

Oatmeal pancakes recipe for camping

To make the pancakes, grind 200 g of rolled oats at home into a flour, mix with 3 teaspoons of baking powder, a pinch of salt, 2 tablespoons of ground flax or chia seeds, and cinnamon.

When making the pancakes:

Add 375 ml of vegetable drink and a teaspoon of vinegar to the mixture of oatmeal with flax and cinnamon.Heats up a frying pan and make pancakes.

Serve with jam, fruit, syrup or dried fruit cream.

Mashed Potatoes and Cauliflower with Tofu Sausage Recipe

To make the puree for 4 people:

Peel and cut 2 potatoes in pieces and half cauliflower in florets.Cook the potatoes with the cauliflower with salt water until soft. Remove all the water.Add about 100 ml of vegetable drink and about 3 tablespoons of olive oil or vegetable butter and mash with a fork until you get a puree. Add more vegetable drink if you prefer.

Accompany with tofu sausages or slices of grilled smoked tofu.

Thursday

Breakfast: Whole wheat toast with avocado, tomato slices and hemp seeds and nutritional yeast.Meal: Quinoa “risotto” with mushrooms.Dinner: Pita bread with jackfruit or seitan kebab and collard greens and yogurt salad

Recipe for quinoa risotto with mushrooms

To make the risotto for 4 people:

Chop an onion and 2 cloves of garlic and cut 500 g of mushrooms into slices.In a frying pan heat 2 tablespoons of oil and fry the onion and garlic for about 7 minutes. Add the mushrooms, a pinch of thyme and 2 tablespoons of tamari and fry for about 7 minutes. Save a third of the mushrooms for garnish.Add 1 cup of quinoa2.5 cups of water, salt and 2 tablespoons of nutritional yeast and cook about 15 minutes, until the quinoa is cooked.put out the fireadd 4 tablespoons of the grated Parmesan, parsley and serve with the saved mushrooms, lemon wedges and black pepper.

Jackfruit or seitan kebab and coleslaw and yogurt recipe

Prepare the kebab in advance. For 4 people:

mix in a bowl 4 tablespoons of oil with 1 teaspoon of each: ground cumin, ground coriander, smoked paprika, onion powder, 2 minced garlic cloves, 4 tablespoons of soy sauce and a dash of cayenne if you prefer.Cut 500 g of seitan in pieces or use 500 g of drained and crumbled canned jackfruit and bathe in the mash. You can prepare it in the morning and let it macerate all day in the fridge.

At dinner time, make the coleslaw first:

Cut a cabbage half and a julienned carrot. Add a bunch of coriander, spring onion and season with salt, vinegar, oil and a little cumin and jalapeño.Prepare the yogurt sauce mixing 200 g of vegetable yogurt with salt, 1 clove of garlic, a little lemon juice and 1 tablespoon of nutritional yeast.

Then cook the kebab:

Heat 2 tablespoons of oil in a frying pan and cook the seitan or jackfruit for about 10 minutes over high heat, mixing.Serve with the saladyogurt sauce and pita bread.

Friday

Breakfast: Whole wheat toast with scrambled tofu and fresh tomato.Meal: Rice noodles with sautéed chickpeas and peanut sauce (link my vegetable woks).Dinner: Vegan tacos with refried beans, guacamole and pico de gallo

Vegan tacos recipe with refried beans, guacamole and pico de gallo

For the last supper, make a taco bar:

Prepare a pico de gallo salad with 2 diced tomatoes, a spring onion, a bunch of cilantro and a jalapeño and a dressing with salt and lemon juice.Then prepare a guacamole sauce with 2 very ripe avocados.Make refried beans. To do this, fry half a chopped spring onion with 2 garlic cloves, add 1 teaspoon of cumin, chili, oregano, smoked paprika, a can of cooked red or black beans, salt and 1 tablespoon of soy sauce and a little water. Cook breaking the beans for about 15 minutes until you get a paste. Garnish with fresh cilantro.Serve the sauces in bowls with tacos or nachos.