Easy & Delicious Campervan Recipes for Off-Grid Adventures | VannyCampers

 

Campervan Cooking: Easy and Delicious Recipes for Off-Grid Adventures!

 

 

Cooking in a campervan can feel a bit daunting at first. Where will you store everything? Is there enough prep space? Are you limited to basic, boring meals? Fear not! With some clever tips and a few scrumptious recipes, cooking off-grid can become an enjoyable highlight of your journey.

You might assume being on the road means you’re sacrificing space, gadgets, or storage compared to your home kitchen, but that’s not always the case. Many of our VannyCamper builds have more storage than you’d expect. You can even bring along luxuries like a coffee machine or an air fryer (check out Serena and Isla for inspiration!). With some smart planning, there’s less limitation than you might think. In this blog we’ll be checking out some fun and easy recipes that can be boshed out using the Vango Twin Induction Hob which is featured in many of our camper builds! 

 

Campervan Cooking Essentials

Resourcefulness is key to cooking in a campervan: think minimal tools, quick prep, and versatile ingredients. The Vango Twin Induction Hob is the dream hob for campervan cooking! It’s removable and easy to store, freeing up prep space, and can be used outdoors for a touch of alfresco cooking. 

 

Breakfast: Blueberry Banana Pancakes

The sun is up, you’re parked up by the ocean, you’ve got a freshly brewed coffee in hand and it’s time for breakfast!

 

 

Who doesn’t love a tasty pancake breakfast, especially when enjoying nature’s tranquillity? These healthy, fluffy dollops of goodness are a sure-fire way to get everyone up and ready for the day and they’re super easy to make!

Ingredients:

  • 1 ripe banana

  • 1 egg

  • ½ cup of milk (dairy or non-dairy)

  • 1 cup all-purpose flour

  • 2 tsp baking powder

  • ½ tsp salt

  • ½ cup fresh blueberries

  • Cooking oil

Instructions:

  1. Prep the Batter: Mash the banana in a bowl until smooth. Add the egg and milk, then whisk until combined.

  2. Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually add to the banana mixture. Gently fold in the blueberries.

  3. Cook on the Hob: Heat a little oil in your skillet on the Vango Twin Induction Hob. Pour ¼ cup of batter into the pan for each pancake.

  4. Flip & Serve: Cook until bubbles form and the edges set, then flip and cook until golden brown. Enjoy with a drizzle of syrup or fresh fruit.

 

Lunch on the Go: Creamy Feta and Veggie Pittas

You’re out exploring, and before you know it, it’s lunchtime. Here’s a simple and delicious recipe that’s easy to prep and perfect for eating on the go.

 

A quick, no-cook lunch that’s delicious and flexible! Add extra ingredients for a protein boost,or make use of any leftovers in the fridge to reduce waste.

Ingredients:

  • 2 cups cucumber, diced. 

  • 2 small red bell peppers, diced. 

  • 2 cups cherry tomatoes, halved. 

  • ½ red onion, finely chopped

  • 1 cup feta cheese, crumbled. 

  • 2 tbsp olive oil

  • 2 tbsp red wine vinegar

  • Salt and pepper to taste

  • 4 pitas

Instructions:

  1. Mix Ingredients: In a large bowl, combine the vegetables and feta. Drizzle with olive oil and vinegar, then season with salt and pepper.

  2. Warm the Pittas: Optional, but worth it—warm the pittas in a pan with a touch of olive oil until golden.

  3. Assemble & Enjoy: Fill each pita with the salad mix, fold up, and you’re good to go!

 

Dinner & Dessert: Thai Spicy Noodle Soup + Campfire S’mores Dip

You’ve parked up, popped the poptop and are settling in for the evening, but before you get too cosy, it’s time for dinner and of course the kids want dessert!

 

 

 

Thai Spicy Noodle Soup

Ingredients:

  • 2 tbsp coconut oil

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 2 tbsp Thai red curry paste

  • 4 cups vegetable broth

  • 1 can coconut milk

  • 1 cup water

  • 8 oz rice noodles

  • 1 tbsp lime juice

  • Optional garnishes: fresh coriander, fried onions, crushed peanuts, red chilies

Instructions:

  1. Sauté Aromatics: In a large pot, heat coconut oil on medium. Add garlic, ginger, and curry paste, sautéing for about 2 minutes.

  2. Add Liquids & Noodles: Pour in broth, coconut milk, and water, then bring to a boil. Add the rice noodles and let them soften.

  3. Finish & Serve: Stir in lime juice, then garnish as desired.

 

Campfire S’mores Dip

This one pan treat can be made on the hob or if you fancy some outdoor cooking you can throw the ingredients into an iron skillet and pop over a campfire! 

 

 

Ingredients:

  • 1 bag of large marshmallows

  • 1 bag of chocolate chips (dark or milk)

  • Graham crackers or digestive biscuits for dipping

Instructions:

  1. Layer the Chocolate and Marshmallows: In a cast-iron skillet or non-stick pan, spread the chocolate chips in an even layer. Place marshmallows on top.

  2. Cook Over Low Heat: Cover the pan with a lid or foil. Place it on the Vango Hob on low heat until the chocolate is melted, and marshmallows turn golden.

  3. Dip & Enjoy: Serve warm with graham crackers or digestive biscuits. Dip away and enjoy the gooey, melty goodness!

 

Final Tips for Campervan Cooking

Travelling in a campervan doesn’t mean sacrificing good food. By planning meals with shared ingredients, you can use leftovers across multiple dishes, saving space and reducing waste. With essentials like the Vango Twin Induction Hob, cooking off-grid is easy and delicious!

Let us know if you try any of these recipes or have your own van-friendly creations to share. Happy travels and bon appétit!

Back to Food