Easy Vegan Make Ahead Camping Meals

Assembling and Storing the Packets

Divide the mixture among four sheets of heavy-duty foil. Fold each into a flat rectangle, leaving that inch of headspace. Refrigerate for up to 3 days, or freeze for up to 2 months. If freezing, place the packets flat on a baking sheet until solid, then stack them in a freezer bag. They thaw in the cooler over the first day of your trip.

When packing for camp, keep the packets at the bottom of a well-iced cooler. They are dense and act as a cold sink for other items. Do not let them sit in melted ice water — the foil can leak. Pack them in a dry bag or a second zipper bag if your cooler tends to get wet.

Cooking Over Fire: Timing and Technique

Let your campfire burn down to hot coals with no flames. Flames lick the foil and leave soot without cooking the inside. Rake a bed of coals to one side and place the packets directly on them. Cook for 12 minutes, then flip with long-handled tongs. Cook another 3-5 minutes. The packet should feel puffed and hot when you press the center.

To test, slide a knife into the foil — steam will rush out. The sweet potato should be soft all the way through. If it needs more time, reseal loosely and cook another 3 minutes. Serve straight from the foil, or tip the contents onto a plate. The cilantro and lime are not optional — they cut the smoke and richness.

Adapting for a Camp Stove or Grill

On a camp stove, use a covered skillet over medium heat. Add the contents of one packet (or a pre-made packet) and 2 tablespoons of water. Cover and cook for 10 minutes, stirring once. The water creates steam that reheats evenly without burning. On a charcoal or gas grill, place the foil packets over indirect heat (around 350°F) and cook for the same 12-15 minutes, flipping once.