Easy Van Meals

Nutritious, quick vegetarian meals to try out when your away camping. I am a veggie but most meals you could susbitute for meat alternative or vegan based alternative for example rather than hulumlli smoked tofo would be a great alternative. I have been living and cooking outside when camping from a portable kitchen for about 5 years now, so I have become quite practiced in wanting to make simple but yummy quick meals to save gas, lots of washing up and wasted time.

Cooking Italian bruschetta at Lake Como

The Old T4 set up with a kitchen out of the backdoors

I have recently invested in a larger cooker. I used to use a single hob portable camping gas cooker and have switched to a Party Grill 400cv from Blacks Online. I made the switch up as after years of making do I was limited to the types of cooking i could do outside without a grill, oven or skillet hotplate.

Tools

I only every carry basic cooking equipment with me due to weight and space a single wok, saucepan and lid for straining, and frying pan. For utensils for cooking I have two smalls knives, peeler, grater, plate, bowel, knife and fork, I also invested in a descent wooden copping board. I have a good stock of fresh herbs and spices as I have glued my jars to the underneath of my storage baskets in the kitchen to maximise space and ease of access.

My old portable single hob cooket from Go Gas camping stove from Go Outdoors.

Recipes

MOROCCAN FALAFELS WITH HARISSA COUSCOUS for two (Lunch or dinner)

Ingredients

100g couscous1 Pack of Falafels 150ml hot vegetable stock ( stock cube) ½ tbsp lemon juice 1 tbsp extra virgin olive oil 1 tsp sumac ¼ tsp sea salt ¼ tsp ground black pepper 10g fresh coriander, finely chopped 10 g fresh parsley, finely chopped

For the yoghurt sauce:

5 tbsp Greek yoghurt, 1 tbsp lemon juice,Salt and pepper to taste

Method

1. Place the couscous in a large bowl and cover with the hot vegetable stock. Place a plate or a sheet of foil on top of the bowl and leave for 5 minutes.
2. Once the stock has been absorbed by the couscous, fluff the grains up with a fork and add the following ingredients: harissa, lemon juice, extra virgin olive oil, sumac, salt, pepper, coriander and parsley. Mix well until combined. Set aside.
3. Remove the Cauldron Falafels from their packaging and cook according to packet instructions.
4. To make the yoghurt sauce, combine all ingredients together, mix well and set aside.
5. To serve, divide the couscous between four bowls, top with the Cauldron Moroccan falafels, drizzle over the yoghurt sauce and garnish with the spring onion and hemp seeds.

BBQ PULLED JACKFRUIT

Ingredients

• 1 tbsp vegetable oil
• 1 red onion, finely chopped
• 1 tsp ground cinnamon
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tsp chipotle Tabasco;
• 1 tbsp apple cider vinegar
• 2 tbsp BBQ sauce
• 200g can chopped tomato
• 100g or 1 can young jackfruit.

Method

1.Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins.2. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins.3. Next add the Tabasco, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water. 4. Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.5. Once cooked, use a fork to make sure all of the jackfruit is well shredded. 6. Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness.

GRILLED HALLOUMI AND SWEET PEPPER KEBABS

Ingredients

• 250g halloumi cheese
• 1 large bell pepper
• 2 small red onions
• 2 cloves garlic, peeled and crushed
• 1 tbsp olive oil

Method

1. Remove the halloumi cheese from the packet. Drain off water and pat it dry using kitchen paper. Slice into bite-sized cubes and put into a mixing bowl. Halve and de-seed the peppers and cut into bite-sized pieces. Peel the onions and cut each one into six wedges.
2. Add the vegetables to the bowl. Stir in the olive oil, combining everything thoroughly and leave to marinate for at least 15 minutes..
3. Thread the cheese and vegetables onto four skewers and grill under a medium hot heat, turning occasionally, for 8 minutes, or until the peppers begin to char.
4. If cooking on a barbecue place on the barbecue on a medium/high heat and cook for 5-6 minutes; turning regularly, again until the peppers begin to char. Serve with the sauce.

SATAY STIR FRY NOODLES

Ingredients

For the sauce

• 2 tsp fish sauce
• 2 tsp dark soy sauce
• 1 tsp chilli flakes
• Juice 1 lime
• optional 4 tbsp smooth peanut butter

For the noodles

• 1 tbsp oil
• 1 tin of water chestnuts
• Handfull of greens and purple cabbage
• Small handful sugar snaps
• 1 small carrot, finely sliced
• 2 spring onions, sliced on the diagonal
• 2 x 150g packs soft egg-free ready-to-wok noodles
• 2 tsp sesame seeds, small handful fresh coriander, nigella seeds, red chilli powder or flakes, red onion deseeded and finely sliced.

METHOD

1. To make the sauce, stir soy sauce and chilli flakes along with 200ml cold water in a bowl. Whisk in the lime juice to form a smooth paste, adding an extra splash of water to loosen the mixture if needed.
2. For the noodles, heat the oil in a wok over a high heat. When the oil is hot, throw in the vegetables and stir-fry for 1-2 minutes. Separate the soft noodles and add them to the wok. Pour in the peanut sauce and stir-fry for another minute. Serve sprinkled with sesame seeds, coriander, chilli and peanuts.