Easy campervan friendly recipes while travelling on the road

Travelling in a campervan offers the freedom to explore new destinations while keeping the comforts of home close at hand. One of the joys of campervan living is the ability to cook your own meals, ensuring that you can eat well even on the road! Here are five easy, delicious, and campervan-friendly recipes that will keep you satisfied and energised on your adventures, that also don’t break the bank. 

One-Pot Chili Con Carne

Ingredients:

  • 450g mince beef

  • 1 can kidney beans, drained and rinsed

  • 1 can diced tomatoes

  • 1 onion, chopped

  • 1 capsicum, chopped

  • 2 cloves garlic, minced

  • 1 packet chilli seasoning mix

  • Salt and pepper to taste

Instructions:

  • Heat a large pot over medium heat. Add the ground beef and cook until browned.

  • Add the onion, capsicum, and garlic. Cook until softened.

  • Stir in the chilli seasoning mix, diced tomatoes, and kidney beans.

  • Bring to a simmer and cook for 20-30 minutes, stirring occasionally.

  • Season with salt and pepper to taste. Serve hot, perhaps with some crusty bread or over rice.

Why it’s great for the road:

This one-pot wonder minimises cleanup and maximises flavour. It's hearty, filling, and can easily be reheated over the gas cooker for leftovers!

One-Pot Chili Con Carne

Campfire Fajitas

Ingredients:

  • 2 chicken breasts, sliced into strips

  • 1 red capsicum, sliced

  • 1 green capsicum, sliced

  • 1 onion, sliced

  • 1 packet fajita seasoning mix

  • Tortillas

  • Olive oil

  • Optional: sour cream, guacamole, shredded cheese, salsa

Instructions:

  • Heat a frying pan over your campfire or campervan stove with a little olive oil.

  • Add the chicken strips and cook until no longer pink.

  • Add the capsicum and onion. Cook until vegetables are tender.

  • Stir in the fajita seasoning mix and cook for an additional 2-3 minutes.

  • Serve hot with tortillas and your choice of toppings.

Why it’s great for the road:

Fajitas are quick to prepare and customisable. The fresh veggies and lean protein make for a nutritious and satisfying meal.

Campfire fajitas

Explore what's included in our fully equipped campervan kitchens here.You'll find everything you need to whip up these delicious recipes while on the road!

Pesto Pasta Salad

Ingredients:

  • 225g pasta (penne or fusilli work well)

  • 1 cup cherry tomatoes, halved

  • 1 cup mozzarella balls, halved

  • 1/4 cup pesto sauce

  • 1/4 cup black olives, sliced

  • Salt and pepper to taste

  • Optional: fresh basil leaves, chopped

Instructions:

  • Cook the pasta according to package instructions. Drain and let cool.

  • In a large bowl, combine the pasta, cherry tomatoes, mozzarella, olives, and pesto sauce.

  • Toss until everything is well coated. Season with salt and pepper.

  • Garnish with fresh basil if desired. Serve cold or at room temperature.

Why it’s great for the road:

This pasta salad is perfect for make-ahead meals and is easy to store in the campervan fridge. It's refreshing and full of vibrant flavours.

Pesto pasta salad

Veggie-Packed Breakfast Burritos

Ingredients:

  • 4 large tortillas

  • 6 eggs

  • 1/2 cup milk

  • 1 capsicum, diced

  • 1 small courgette, diced

  • 1 small onion, diced

  • 1/2 cup shredded cheese

  • Salsa (optional)

  • Olive oil

  • Salt and pepper to taste

Instructions:

  • In a bowl, whisk together the eggs and milk. Season with salt and pepper.

  • Heat olive oil in a large skillet over medium heat. Add the onion, capsicum, and courgette. Cook until tender.

  • Pour the egg mixture into the skillet with the vegetables. Stir occasionally until the eggs are fully cooked.

  • Remove from heat and stir in the shredded cheese.

  • Divide the egg mixture among the tortillas. Add salsa if desired, then roll up the tortillas to form burritos.

Serve immediately or wrap in foil for an on-the-go breakfast, or for lunch if you’re out exploring for the day.

Why it’s great for the road:

These burritos are nutritious, portable, and can be made ahead of time. They're great for a quick breakfast before hitting the road.

Breakfast burritos

Mediterranean Chickpea Salad

Ingredients:

  • 1 can chickpeas, drained and rinsed

  • 1 cucumber, diced

  • 1 cup cherry tomatoes, halved

  • 1/4 cup red onion, finely chopped

  • 1/4 cup Kalamata olives, pitted and sliced

  • 1/4 cup feta cheese, crumbled

  • 2 tbsp olive oil

  • 1 tbsp red wine vinegar, or lemon juice 

  • 1 tsp dried oregano

  • Salt and pepper to taste

Instructions:

  • In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese.

  • In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.

  • Pour the dressing over the salad and toss to combine.

  • Serve immediately or store in the refrigerator until ready to eat.

Why it’s great for the road:

This no-cook recipe is light, refreshing, and packed with nutrients. It's perfect for a quick lunch or side dish and stores well in the fridge.

Mediterranean Chickpea Salad

Final Tips for Campervan Cooking

  • Plan Ahead: Before your trip, plan your meals and do the bulk of your prep work at home. This saves time and minimises mess in your campervan.

  • Use Multi-Functional Tools: A good quality skillet, a sharp knife, and a cutting board can go a long way in a small kitchen.

  • Embrace Simplicity: Focus on recipes with minimal ingredients and steps to make cooking more enjoyable and less time-consuming.

With these five recipes, you’ll be well-equipped to enjoy delicious, home-cooked meals no matter where the road takes you. Happy travels and bon appétit! 

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Ina Pijnacker