Sometimes the only thing on the trail that motivates us to get up that hill, or to continue battling through mud pits is by looking forward to a hot meal at camp. If you're new to the world of multi-day backpacking, and need help getting your head around the dos and don'ts of hiking food, we recommend reading this meal planning guide, first. But if you're sick of eating the same dehydrated dinners and need inspiration, then look no further!
Our favourite hiking dinners
This list consists of quick-to-make, no-fuss, one-pot meals which vary from cheap and cheerful to positively gourmet.
1. DIY Dehydrated Curry
- Ingredients:
1. Protein of your choice
2. Curry powder
3. Coconut powder
4. Vege stock powder
5. Dehydrated vegetables
6. Instant rice - Method:
1. Heat up your instant rice
2. Distribute it into your bowls
3. Half-fill the pot with water and mix together the curry powder, coconut powder, vege stock, dehydrated vegetables, and your choice of protein.
4. Heat until vegetables have rehydrated and your protein is cooked. - Tips:
Protein options vary between grocery stores, and freeze-dried meat may not be everyone's favourite. A cheap option is dehydrated legumes such as chickpeas or lentils, but they can take a while to cook. Cashew nuts are a favourite because they don't require any cooking and add a tasty crunch. - Cost:
Most of the ingredients you can't buy single-servings of, which makes them more expensive initially. But they last for a long time, and are handy to keep in your pantry for future trips, and are cheaper in the long run than buying individual dehydrated meal pouches. - Shelf-life:
None of the ingredients need refrigeration, so this meal is perfect for longer trips. - Weight:
One of the most lightweight meals. - Enjoyment:
It scores highly, considering how lightweight and healthy it is - although you probably wouldn't choose to make it at home.
2. Pesto pasta
- Ingredients:
1. Pesto
2. Pasta
3. Salami
4. Feta
5. Sundried tomatoes
6. Olives
7. Spinach
8. Seasonal vegetables - Method:
1. Cook the pasta
2. Drain the water
3. Add all remaining ingredients to the pasta
4. Heat, and bon appétit! - Tips:
This dinner tastes delicious cold, too - don't be afraid to make extra and have it for lunch the next day. - Cost:
Pesto, sundried tomatoes, and feta can be expensive - but trust us, they're worth it. - Shelf-life:
The fresh ingredients are best enjoyed on the first night of your trip. - Weight:
Depends on your food transport method. When shopping, it's often worth shelling out the extra $ for ingredients with resealable packaging, or lightweight containers rather than glass jars. Or if you're really onto it, repackage everything into one container at home, so that you don't have to carry the surplus packaging on the trail. - Enjoyment:
This is a true #treatyourself meal. You can always double down on the spinach if you want extra greens.
3. Stir fry
- Ingredients:
1. Cashew nuts and/or hard-boiled egg
2. Premade sauce of your choice
3. Fresh pre-chopped seasonal vegetables
4. Instant rice. - Method:
1. If you were brave and carried raw eggs, then hardboil them, or peel off the shell if you preboiled them at home
2. Heat up your instant rice
3. Distribute it into your bowls
4. Mix together the protein, sauce, and vegetables
5. Heat until the veggies are cooked to your liking - Tips:
Most grocery stores have a range of stir fry sauce pouches to choose from, but if you've got some time up your sleeve, we recommend making your own sauce. Mix soy sauce, sweet chilli sauce, sesame sauce, fish sauce, chopped garlic and ginger, and peanut butter into a leak-proof
container before you leave. Our favourite veggies include: cabbage, broccoli, capsicum, spinach and corn, as they are quick to cook and transport well. - Cost:
Cheap to make, depending on chosen vegetables. - Shelf-life:
Fresh vegetables mean it's best to consume within a day or two of hitting the trail. - Weight:
Not the lightest meal to carry, because of the fresh produce. You can substitute for dehydrated veggies if need be. - Enjoyment:
Your body will thank you for all the vegetables.
4. Miso soup
- Ingredients:
1. Miso sachet
2. Dried seaweed
3. Dried mushroom
4. Noodles
5. Unrefrigerated tofu - Method:
1. Cook the noodles
2. Drain the water, and distribute them into your bowls.
3. Half fill your pot with water and the rest of your ingredients.
4. Heat everything until the mushrooms rehydrate. - Tips:
Thin rice noodles are the lightest to carry and cook quickly. Meanwhile, precooked udon noodles are even quicker, but are slightly heavier. - Cost:
Super affordable, especially when bought in bulk. - Shelf-life:
None of the ingredients require refrigeration, so it's perfect for longer trips. - Weight:
Aside from the tofu, the ingredients are super lightweight. - Enjoyment:
After a day of exercise, you can't beat a bowl of hot salty soup!
5. Vege chilli
- Ingredients:
1. Textured vege protein (TVP - looks and acts like freeze-dried mince),
2. Mexican spice mix, tomato paste, vegetables and/or legumes (fresh or dehydrated)
3. A base of rice, corn chips or tortilla wraps
4. You can take it to the next level with cheese, sour cream, salsa, and guacamole. - Method:
1. Mix the TVP, spice mix, and tomato paste with enough water to rehydrate the TVP
2. Add the vegetables and legumes until cooked
3. Spoon onto your base of choice
4. Top off with your fancy furnishings - Tips:
Favourite fillings include chilli beans, capsicum, corn, spinach, and mushrooms. It's scientifically proven that the crunch of a corn chip brings anybody joy... However, if you don't have ample room in your pack for a bag of corn chips, then swap for instant rice or wraps. - Cost:
Cheap when kept simple... - Shelf-life:
Everything aside from the cheese, sour cream and fresh veggies can last days without refrigeration. - Weight:
Depends on whether you opt for fresh or dehydrated ingredients, and how many goodies you add. - Enjoyment:
This one's a certified crowd-pleaser.