Recipe: Vegan Hobo Packs (the perfect camping food!)

Camping is our favorite family vacation. It’s fun, it’s kid-friendly, and it gets easier every time. This time

Walking on rocks - look at meeee!!
Walking on rocks – look at meeee!!

prepping and packing food was super simple since we had “hobo packs” for both nights! These delicious little foil packs filled with beans and veggies taste especially delicious after being cooked over a campfire. You really could have almost any mix of veggies and beans. The first night we had one with chickpeas and a mix of CSA veggies, and the next night we had a pack with black beans, tomatoes and potatoes, inspired by my friend Mandy (who is blogging about her adventures living in Hawaii at Ripples in the Water).  I remembered to actually write down the quantities I used for the first one, so enjoy this recipe for Vegan Hobo Packs, starring, you guessed it . . . CHICKPEAS!

Outdoor Food on Friday

Vegan Hobo Packs

  • Servings: 4
  • Time: prep: 30 min, cooking 5-20 depending on fire pit
  • Difficulty: easy
  • Print

Ingredients

3 cups of chickpeas (same amount as two 14oz cans)
1 head of cauliflower, chopped into medium florets and washed
4 small beets, peeled and chopped finely
2 carrots, peeled and cut into half moons
1 tsp salt
1 1/2 tsp cumin
1/2 tsp smoked paprika
1/2-1 tsp of ground pepper
5 TB extra virgin olive oil

Directions:

1) Mix all the chickpeas and veggies in a large bowl.  Stir gently to combine

Veggies and chickpeas ready for seasoning!
Veggies and chickpeas ready for seasoning!

2) Drizzle on the olive oil and stir so that all the veggies are coated

3) Sprinkle on the salt, cumin, paprika, and pepper. Stir until the veggies are evenly coated

4) Tear off a foil sheet, almost square

5) Scoop about 1 cup of the mixture into the foil sheet

P1050016

6) Bring the front and back edges of the foil together, and then fold over to seal.

Top all sealed up!
Top all sealed up!
Bring the front and back together and fold to sea
Bring the front and back together and fold to sea

7) Then fold up the sides several times to seal the sides.  This step is important if you plan on transporting the foil packs to the campsite! I suggest putting several of the packs in plastic bags before putting them in a cooler, just incase a bit of oil leaks.

All wrapped up!
All wrapped up!

8) To cook, start a good campfire, and cook the on the grate of the fire pit.  They take anywhere from 5-10 minutes to cook, depending on how crispy you want them and/or how big your fire is. This part is sort of trial and error – we usually put one pack on the fire first and check it after 3-4 minutes. Enjoy straight out of the foil, or pour it in a bowl if you want to feel more civilized.  But really, who wants to be civilized when camping!

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7 thoughts on “Recipe: Vegan Hobo Packs (the perfect camping food!)

    1. The first time I did this I used sweet potatoes, and I boiled them for about 5 minutes before adding into the bowl. For this one I just cut the beets small (since they were the part I figured would need the most cooking time). I also did a second batch using yukon gold potatoes, and did no pre-cooking, and everything ended up cooking really well – cooked through, but also a bit roasted on the outside. The cool thing about the packets is that they steam the veggies in their own juices, but then also get a nice roasted outside from the heat of the fire. So, if you have time you could do some pre-cooking, but I don’t think it’s really necessary.

      Thanks for the comment!

  1. If you use added brussel sprouts, sauerkraut and a little spicy mustard, you could call them Grandpa Hobo Packs!

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