Whether you’re going on an overnight hike or a weeklong adventure, backpacking as a vegan are likely to be touchy. Countless dehydrated food include animal commodities, like powdered eggs or dehydrated flesh. But with a little bit of forethought and lotion, you can enjoy savory, plant-based snacks along the trail.

Vegan thru-hiker Cotezi, who runs a popular YouTube canal and Instagram account, always schedules ahead. When she hiked the Pacific Crest Trail, she experimented eateries and gear browses on her direction ahead of time to ensure they had vegan options. “That practice you are able to complement your boxed menu for any caused elongate with menus and snacks picked up in township, ” she says. Cotezi also carries greens powders on the footpath to make sure she’s coming abundance of vitamins and minerals.

Dehydrated banquets for vegans have come a long way, and new alternatives are popping up all the time, ” says hiker and British Columbia-based traveler Mikaela Gregory. “My advice for packed food is that it’s best to have a mix of ones you’ve tried and know you passion, plus a few new alternatives, since there can be some big-hearted misses. That can be a huge comedown after a long epoch of hiking.”

The best way to ensure you’re going to eat well on line, though, is to prep your own dehydrated snacks. Here are three huge alternatives to fix before you head out.

DIY Oatmeal Packets

After two years of devouring prepackaged, artificially flavored quick-cooking oats, Gregory considered giving up the breakfast staple for good. “But I was hard-pressed to think of a better breakfast food that stipulates long-lasting vigor and good fiber, ” she says.

The solution she came up with was homemade oatmeal containers with spice profiles she experiences, like mocha or blueberry maple. “I find the variety really helpful for longer hikes and was only able to sneak in lots of healthy ingredients, including hemp middles, chia seeds, and coconut carbohydrate, ” Gregory says. This recipe moves four helpings.


3 bowls quick-cooking oats

1/3 cup chia seeds

1/3 bowl hemp centres

3 tablespoons coconut carbohydrate

1/8 teaspoon salt

Flavor-Enhancing Combos

Blueberry maple: 4 tablespoons baked blueberries and 4 teaspoons maple carbohydrate

Chocolate cherry: 4 tablespoons vegan dark-chocolate chips and 4 tablespoons dried cherry-reds

Peanut butter chocolate: 4 tablespoons pulverized peanut butter and 4 tablespoons vegan chocolate chips

Mocha: 4 teaspoons instantaneous chocolate and 4 tablespoons chocolate chips


Combine parts for the big-batch recipe: the oats, chia seeds, hemp stomaches, coconut sugar, and salt. Add your preferred flavours. Divide into four separate freezer purses. When you’re ready to eat, hot over a camp stave with 1.5 bowls of ocean per serving( or six cups of water for the whole quantity ).

Simple Vegan Ramen Bomb

This recipe from Cotezi is a bit more involved than standard beans and rice. She recommends it for short-distance hikes that allow for extras like fresh vegetables, or try it right after you’ve restocked at a trailhead on a thru-hike. The salty, delicious ramen bombard barters clear soup broth for a dense mixture carried with flavor and calories, giving your taste bud something different from normal trail fare.


1 bundle vegan ramen noodles

1 vegetable bouillon cube

1 sufficing freeze-dried tofu

4 to 5 small, fresh broccoli florets

3 to 4 tiny sprouts

1/4 cup mashed-potato flecks

Hot sauce( optional)


Bring 2.5 bowls of irrigate to stew. Add ramen pates, bouillon, tofu, and veggies. Boil for four minutes( enveloped, if possible ). Slowly stir in mashed-potato snowflakes until the broth becomes thick. Add optional red-hot sauce.

Basil Pesto with Tortillas or Rice

Kim Safdy founded Outdoor Herbivore to specify vegan options for backpackers and players who need abundance of plant-based calories in easy-to-make packs. She affection this delicious vegan pesto-sauce combination and computes it to noodles, potatoes, rehydrated veggies, or rice–and it makes a luscious immerse, extremely.


2 tablespoons chopped walnuts

2 tablespoons nutritional yeast chips

2 tablespoons basil snowflakes

2 tablespoons tomato powder or sun-dried tomato flakes

1 tablespoon spinach snowflakes

1 tablespoon parsley snowflakes

1 tablespoon thyme

1/4 teaspoon rosemary

1/4 teaspoon tarragon

1/4 teaspoon ocean salt

1/4 teaspoon garlic pulverization

1/8 teaspoon olive-oil packet( optional)

Precooked rice or tortilla pieces


Place dry parts in a sealed luggage. When on the road, mix them with 1/4 cup sea and the olive-oil packet. Safdy likes to enjoy this as a dipping sauce with plain corn tortillas( crisp the tortillas over the campfire for added crunch ), or for a heftier meal, she’ll eat it over rehydrated tofu and rice.