20+ Campervan Meals You Need to Try

The open road calls, doesn't it? You've got that incredible feeling of freedom, exploring new places, but then dinner rolls around. Suddenly, that tiny campervan kitchen starts feeling like a huge problem. Honestly, boring burgers and instant noodles get stale faster than a leaky tire.

Here's the good news! Eating amazing campervan meals on the go doesn't have to be a struggle. Forget sad sandwiches or expensive takeout. We're talking seriously delicious, easy-to-make recipes that will upgrade your road trip grub big time. 

Get ready to actually enjoy your food, no matter where your wheels take you. Because good food just makes life and your entire trip so much better.

Top 20 Simple Camping Meals

Camping is all about simplifying and soaking up nature. And while food is essential, that doesn't mean you need to be a MasterChef on the road! Our vanlife recipes include several options for camper cooking. From no fridge recipes to foil packet meals. Here are our top 20 simple camping meals. Get ready for chef’s kiss flavor on the go!

1. Blueberry Banana Pancakes You’ll Want Every Morning

If you’re craving something sweet and simple for breakfast, this one’s a fantastic pick. These Blueberry Banana Pancakes are one of those campervan recipes that just work. Fluffy? Yes. Naturally sweet? Also yes. You only need a bowl, a pan, and a few things from your cooler. Here’s what you’ll need:

Ingredients:

• 1 ripe banana
• 1 egg
• ½ cup (120 ml) milk, any kind
• 1 cup (120 g) all-purpose flour
• 2 tsp (10 ml) baking powder
• ½ tsp (2.5 ml) salt
• ½ cup (75 g) fresh blueberries
• A little cooking oil

How to make it:

1. Mash the banana in a bowl. Lumps are okay.
2. Add the egg and milk. Whisk until it’s smooth enough.
3. In another bowl, mix the flour, baking powder, and salt.
4. Add the dry mix to the wet and stir gently.
5. Fold in your blueberries. Don’t overmix.
6. Heat oil in a skillet over medium.
7. Pour in ¼ cup (60 ml) batter per pancake.
8. Wait for bubbles and firm edges, then flip.
9. Cook until both sides are golden brown.
10. Repeat until the batter’s done, adding oil as needed.

2. Campfire Cheese Hash Brown Packets (Taste of Home)

Crispy. Cheesy. Barely any effort. These foil-pack hash browns hit like a proper meal after a cold night in the van. It’s one of those vanlife meals that looks lazy on paper but tastes like you tried. Just wrap, grill, and eat. Add an egg if you're feeling fancy.

Ingredients:

• 1 package (850 g / 30 oz) frozen shredded hash browns
• 1 large onion, finely chopped
• ¼ cup (60 g) butter, cubed
• 2 cups (200 g) shredded sharp cheddar
• 1 tsp seasoned salt
• ½ tsp pepper
• ½ tsp paprika
• Boiled or fried eggs (optional)

How to make it:

1. Spread hash browns, onion, butter, and cheese onto 4 sheets of foil (45×30 cm / 18×12 in).
2. Mix the spices and sprinkle evenly over each.
3. Fold the foil tightly so nothing leaks.
4. Grill over medium heat for 15 to 18 minutes per side.
5. Top with eggs if you want, then serve it hot and melty.

3. One-Pot Pasta (Cooking Classy)

You don’t need much for this simple road trip meal. Just a pan, a few basics, and around ten minutes. This one-pot pasta is one of those easy campervan meals that feels like real food without the hassle. It’s fast, comforting, and doesn’t leave you with three things to wash.

Ingredients:

• 340 g (12 oz) linguini
• 340 g (12 oz) cherry tomatoes, halved or quartered
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced
• ½ tsp red pepper flakes (adjust to taste)
• 2 sprigs basil, plus extra for garnish
• 2 tbsp extra-virgin olive oil, plus more to serve
• 4½ cups (1.06 liters) water
• Salt and freshly ground pepper
• Freshly grated Parmesan, for serving

How to make it:

1. Add pasta, tomatoes, onion, garlic, chili flakes, basil, olive oil, salt, pepper, and water to a large skillet.
2. Bring it to a boil over high heat.
3. Stir frequently with tongs while it cooks, about 9 minutes.
4. Once pasta is al dente and most water has evaporated, season to taste.
5. Serve in bowls, topped with basil, more olive oil, and Parmesan.

4. Foil-Pack Veggies That Actually Taste Good

These foil packets are a campervan cooking favorite for a reason. You don’t need a plan or fancy gear. Just whatever veg you’ve got left, a bit of oil, and heat. It all goes straight into foil and onto the fire. They cook fast, clean up is nothing, and you can change it up depending on what you’re working with that day.

Ingredients:

• 2 bell peppers, chopped
• 1 medium zucchini, sliced
• 8 cherry tomatoes
• ½ medium red onion, chopped
• 2 garlic cloves, minced
• 4 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp dried basil or Italian seasoning

How to make it:

1. Toss all the chopped veggies with garlic, olive oil, salt, pepper, and herbs.
2. Divide mixture evenly across 4 large foil sheets.
3. Fold and seal each into a packet.
4. Grill or cook over a campfire for 15 to 20 minutes.
5. Carefully open and serve hot.

5. Sausage, Potato, and Green Bean Packs That Cook Themselves

When you’re tired and just want something hot and hearty, this meal will do the trick. No real prep, barely any cleanup. You throw sausage, potatoes, and green beans in foil, let the fire do its thing, and suddenly you’ve got dinner. It’s easy, filling, and tastes way better than it should.

Ingredients:

• 680 g (1½ lbs) smoked sausage, sliced
• 680 g (1½ lbs) baby potatoes, halved
• 450 g (1 lb) green beans, trimmed
• 8 garlic cloves, minced
• Salt and pepper to taste
• 1 stick (115 g) unsalted butter, cubed

How to make it:

1. Combine everything in a large bowl and mix well.
2. Divide the mixture evenly onto 4 large foil sheets.
3. Fold and seal each packet tightly.
4. Cook over a grill or campfire for 15 to 20 minutes.
5. Open carefully and eat while hot.

6. Campfire Nachos That’ll Wreck Your Self-Control

Some campervan meals are all about convenience. Let’s just say that this meal is all about pure joy. Campfire nachos are cheesy, messy, and absolutely addictive. You just throw everything into a cast iron pan, melt it over the fire, and try not to eat it all before anyone else shows up. It’s got crunch, heat, beans, and all the good stuff in one pan. Perfect for sharing, or not.

Ingredients:

• 1 bag tortilla chips
• 1 cup (about 100 g) grated cheese
• 1 can black beans, drained
• 1 large tomato, diced
• ¼ cup (40 g) diced red onion
• ¼ cup (30 g) sliced jalapeños
• ½ cup (120 g) sour cream
• ¼ cup (15 g) chopped cilantro

How to make it:

1. In a cast iron skillet, layer chips, cheese, beans, tomato, onion, and jalapeños.
2. Cover with foil or a lid.
3. Place over campfire grill and cook for 10 to 15 minutes.
4. Remove from heat once cheese is melted.
5. Top with sour cream and cilantro, then devour immediately.

7. Campfire Chili That Hits Like a Heater

After a cold day outside, you just want something hot and filling. This chili does exactly that. It’s great for cooking in a campervan because it only needs one pot, and you don’t need to measure much. Toss the meat in, stir in the rest, and let it do its thing while you chill by the fire.

Ingredients:

• 450 g (1 lb) ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cans kidney beans, drained and rinsed
• 1 can diced tomatoes
• 2 cups (475 ml) tomato sauce
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper

How to make it:

1. In a large pot, brown the beef with onion and bell pepper over a fire.
2. Once the veggies are soft, add beans, tomatoes, sauce, and spices.
3. Bring it to a boil.
4. Lower the heat and let it simmer for 20 minutes, stirring now and then.
5. Serve hot with any toppings you’ve got on hand.

8. BBQ Chicken and Veggie Foil Packs You’ll Actually Crave

You don’t need much for this kind of van life meal. You grab your chicken, toss on some veg, and hit it with sauce. No need for perfect measurements. Wrap it in foil, get it over the fire, and give it a bit of time.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup (240 ml) barbecue sauce
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 onion, diced

How to make it:

1. Season chicken with salt and pepper.
2. Brush barbecue sauce over each piece.
3. Place each breast on foil and top with veggies.
4. Drizzle more sauce, then fold and seal the packets.
5. Grill over a campfire for 20 to 25 minutes, until chicken is cooked through.

9. Fancy Campfire French Dip Sandwiches 

If you’re into camper van cooking that hits the comfort-food zone without much prep, these foil pack French dip sandwiches are a win. 

Ingredients:

• 4 hoagie rolls
• 450 g (1 lb) roast beef deli meat
• 8 slices provolone cheese
• 1 can (about 300 ml) beef consommé
• ¼ cup (60 ml) melted butter
• 1 packet au jus gravy mix
• Salt and pepper to taste

How to make it:

1. Lay out 4 sheets of foil and place a hoagie roll on each.
2. Add roast beef and 2 slices of provolone to each roll.
3. Mix consommé, melted butter, and gravy mix.
4. Spoon a bit of the mixture over each sandwich.
5. Wrap tightly in foil and grill over a campfire for 10 to 15 minutes.
6. Use the leftover au jus for dipping.

10. Campfire Pizza That’s Way Better Than Takeout

You don’t need a wood-fired oven to pull off good pizza. With the right setup and a bit of heat control, this one earns its place on your campervan cooking ideas list. Use store-bought dough or roll out your own, drop it in a cast iron skillet, and build your pizza right over the flames.

Ingredients:

• Pizza dough (store-bought or homemade)
• Pizza sauce
• Shredded mozzarella cheese
• Your favorite pizza toppings
• Olive oil

How to make it:

1. Roll out the dough to fit your cast iron skillet.
2. Brush the skillet with a thin layer of olive oil.
3. Lay in the dough and cook over the campfire until the bottom browns.
4. Flip the dough.
5. Add sauce, cheese, and toppings.
6. Cover and cook until the cheese melts and crust turns golden.

11. Drunken Cauliflower Tacos You’ll Keep Making on Repeat

These tacos are proof that campervan meals don’t need meat to be bold. Charred cauliflower gets a hit of beer and BBQ, then gets wrapped in a warm tortilla with avocado and those game-changing pickled onions. The quick pickled onions only take a few minutes to make and seriously upgrade everything. 

Ingredients:

For the Quick Pickled Red Onions:

• 1 red onion, thinly sliced
• ½ cup (120 ml) red wine vinegar
• ½ cup (120 ml) water
• 1 tbsp sugar
  1 tsp salt

For the Tacos:

• 1 head cauliflower, chopped into florets
• 1 tbsp oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ cup (60 ml) beer
• ¼ cup (60 ml) BBQ sauce
• 8 small flour tortillas
• 1 avocado, sliced

How to make it:

1. Pickled Onions: Combine vinegar, water, sugar, and salt in a small pot. Bring to a boil. Remove from heat, add onions, and let sit for 30 minutes.
2. Tacos: Toss cauliflower with oil and spices.
3. Grill over a campfire until charred and tender.
4. Deglaze with beer and stir in BBQ sauce. Heat through.
5. Fill tortillas with cauliflower, pickled onions, and avocado.

12. Walking Tacos Made for Lazy Nights and No Dishes

If you’re after easy campervan meals with zero dishes and full flavor, walking tacos are your new best friend. You cook the meat, crack open the chip bags, and build your taco right inside. 

Ingredients:

• 450 g (1 lb) ground beef
• 1 packet taco seasoning
• 4 bags (70 g each) corn chips
• 1 cup (50 g) shredded lettuce
• 1 tomato, diced
• 1 onion, chopped
• 1 green pepper, chopped
• 1 can (65 g / 2¼ oz) sliced ripe olives, drained
• 1 cup (115 g) shredded cheddar cheese
  
  
• ½ cup (120 g) sour cream
• ½ cup (120 g) salsa

How to make it:

1. Brown the beef in a skillet. Drain the fat.
2. Add taco seasoning and cook as the packet instructs.
3. Cut open each corn chip bag lengthwise.
4. Add lettuce, tomato, onion, pepper, olives, cheese, salsa, and sour cream.
5. Spoon in the taco meat, grab a fork, and eat straight from the bag.

13. Shrimp Boil Foil Packs That Bring the Coast to Your Campsite

Not every seafood meal needs a restaurant or a ton of cleanup. This meal’s pretty simple. Throw shrimp, a few chopped potatoes, some corn, and sausage into foil, drizzle with oil and seasoning, then cook it over the fire. It smells amazing and tastes even better. Definitely one to try if you’re mixing up your usual campervan recipes.

Ingredients:

• 680 g (1½ lbs) large shrimp, peeled and deveined
• 1 package (365 g / 12.8 oz) thinly sliced smoked andouille sausage
• 2 ears corn, each cut into 4 pieces
• 450 g (1 lb) baby red potatoes, halved
• 2 tbsp olive oil
• 4 tsp cajun seasoning
• Kosher salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

How to make it:

1. Preheat grill or campfire.
2. Cut four 30 cm (12 in) sheets of foil.
3. Divide shrimp, sausage, corn, and potatoes evenly between the sheets.
4. Drizzle with olive oil, add seasoning, salt, and pepper. Toss gently.
5. Fold and seal each foil packet.
6. Cook on the grill or over the fire for 12 to 15 minutes, until everything is cooked through.
7. Open carefully and sprinkle with parsley before serving.

14. Indian-Spiced Chickpea Wraps That Don’t Miss the Meat

Some days, you just want something quick that isn’t another tuna wrap. These chickpea wraps do the job. They’re warm, spiced, and easy to load up with whatever’s in your cooler. It’s great for campervan cooking because it only takes one pan and a few minutes. 

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 can (425 g / 15 oz) chickpeas, rinsed and drained
• 1 tbsp lemon juice
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika
• ¼ tsp ground coriander
• 4 flour tortillas (20 cm / 8 in), warmed
• ½ cup (120 g) plain yogurt
• 1 medium tomato, chopped
• ¼ cup (30 g) chopped cucumber
• 2 tbsp chopped fresh mint

How to make it:

1. Heat olive oil in a skillet over medium-high heat.
2. Add onion and cook for 2 to 3 minutes, until tender.
3. Stir in garlic and cook for 1 more minute.
4. Add chickpeas, lemon juice, and all spices. Stir and heat through.
5. Spoon mixture into warm tortillas.
6. Top with yogurt, tomato, cucumber, and mint.
7. Roll tightly and serve.

15. Chicken in Basil Cream Sauce That Sounds Fancier Than It Is

This meal tastes like a proper sit-down dinner but still works on the road. If you’re trying to impress someone with your camper van meals, creamy basil chicken will do the trick. 

Ingredients:

• 4 boneless skinless chicken breasts
• 120 ml (½ cup) milk
• 60 g (½ cup) dried bread crumbs
• 3 tbsp butter
• 120 ml (½ cup) chicken broth
• 240 ml (1 cup) heavy whipping cream
• 1 jar (115 g / 4 oz) diced pimientos, drained
• 100 g (1 cup) grated Parmesan cheese
  ¼ cup (15 g) minced fresh basil or 1 tsp dried basil
• ⅛ tsp black pepper

How to make it:

1. Pound chicken to 6 mm (¼ in) thickness.
2. Dip each piece in milk, then coat with bread crumbs.
3. Heat butter in a skillet over medium-high. Cook chicken for about 5 minutes per side until fully cooked (internal temp 74°C / 165°F). Remove and keep warm.
4. Add broth to the same skillet. Boil and scrape up browned bits.
5. Stir in cream and pimientos. Boil for 1 minute.
6. Lower heat and stir in Parmesan, basil, and pepper.
7. Cook until heated through. Pour sauce over chicken and serve.

16. Campfire Skillet Ratatouille That Tastes Amazing

Somehow, this ends up tasting like more than the sum of its parts. You just slice what you’ve got. Zucchini, eggplant, tomato, doesn’t matter. Toss it in a hot pan with garlic and olive oil and let it go. No need to be neat. Let it char a bit. Works when you’re tired of pasta and need a break from heavy food. Camper van meals don’t get much easier than this.

Ingredients:

• 1 bell pepper, cut into thin strips
• 1 medium zucchini, cut into thin rounds
• 1 small eggplant, cut into thin rounds
• 1 medium tomato, cut into thin rounds
• 1 small red onion, cut into thin rounds
• 60 ml (¼ cup) olive oil
• 1 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• ¼ tsp salt
• ¼ tsp pepper
• ¼ cup (30 g) crumbled feta cheese
• 1 tbsp chopped fresh basil

How to make it:

1. Arrange vegetables in a large cast-iron skillet.
2. Mix olive oil, balsamic vinegar, garlic, thyme, salt, and pepper in a bowl.
3. Drizzle the mixture evenly over the vegetables.
4. Cook over a campfire or stove for 20 to 30 minutes until tender and slightly charred.
5. Top with feta and fresh basil before serving.

17. The Legendary BBQ Pie That Ruins Regular Pies

This thing isn’t just pie, it’s chaos in the best way. Flaky pastry, melty cheese, smoky bacon, chicken if you’ve got it, and a mountain of veg stuffed inside like it’s no big deal. If you’re out of campervan cooking ideas, this one is a real winner. 

Ingredients:

• 2 rolls puff pastry, defrosted
• 1 bunch spinach (not chopped or baby)
• 1 chicken breast, cooked and chopped
• 125 g (4.4 oz) bacon bits
• 1 small onion, chopped
• ½ red and/or yellow pepper, diced
• 1 punnet mushrooms, sliced (pre-fried is better)
• Cheddar cheese and mozzarella, as much as you want

How to make it:

1. Grease a BBQ grid with oil or Spray & Cook.
2. Roll out one sheet of pastry directly on the grid.
3. Fry onion, bacon, and peppers together. 
4. Cook chicken if using.
5. Layer half the raw spinach on the pastry.
6. Add optional cheese layer, then chicken, then the fried mix.
7. Add mushrooms, top with more cheese and the rest of the spinach.
8. Place second pastry sheet on top and seal edges.
9. Optional: brush with egg wash.
10. Cook high over the fire, turning often, until golden brown.

18. Campfire S’mores Dip That Melts in Your Mouth

Here’s one for the sweet tooth crew. It’s all the gooey magic of s’mores without setting anything on fire. Just melt a heap of chocolate chips in a cast iron pan, top it with marshmallows, and let the heat do its thing. 

Ingredients:

• 1 bag large marshmallows
• 1 bag (about 300 g / 10.5 oz) chocolate chips
• 1 box graham crackers

How to make it:

1. Pour chocolate chips into a cast-iron skillet or Dutch oven.
2. Arrange marshmallows on top in a single layer.
3. Cover with a lid or foil.
4. Set over campfire heat and cook until marshmallows are toasted and chocolate is melted.
5. Scoop and dip with graham crackers.

19. Roasting Pan Peach Cobbler That Tastes Like a Hug in a Bowl

You’ve had your fire-grilled dinner, now it’s time for something warm and sweet. This peach cobbler nails it. You melt butter straight in the roasting pan, pour in a simple batter, dump in the peaches, and walk away. No stirring. No stress. Just let it "bake" over the fire while you kick back. 

Ingredients:

• 4 cups (about 900 g) canned peaches, drained
• 1 cup (120 g) flour
• 1 cup (200 g) sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240 ml) milk
• ½ cup (115 g) unsalted butter
• Ground cinnamon to taste

How to make it:

1. Melt butter in a roasting pan over campfire heat.
2. Mix flour, sugar, baking powder, salt, and milk until smooth.
3. Pour batter over melted butter. Do not stir.
4. Place peaches on top of batter. Do not stir. 
5. Sprinkle with cinnamon.
6. Cover and bake over campfire for 30 to 40 minutes until golden and set.

20. Campfire Cones That Let You Stuff Dessert Into One Hand

Campfire cones are pure fun disguised as food. You take a waffle cone, cram it with marshmallows, chocolate, and whatever else you’re into, then toss it on the fire. It melts into a gooey mess.

Ingredients:

• Waffle cones
• Mini marshmallows
• Chocolate chips
• Optional fillings: peanut butter, sliced fruit, caramel sauce

How to make it:

1. Fill waffle cones with marshmallows, chocolate chips, and your favorite extras.
2. Wrap each cone in aluminum foil.
3. Place on a grill over your campfire for 5 to 10 minutes.
4. Carefully unwrap and enjoy warm and melty.

Bonus track:

21. Blueberry Cinnamon Campfire Bread That Smells Like Happiness

You know that smell when cinnamon and sugar start to warm up? Now throw in blueberries and a campfire, and you’ve got something wild. This campervan recipe takes almost no effort and delivers a serious payoff. 

Ingredients:

• 1 tube refrigerated cinnamon rolls (icing set aside)
• ½ cup (75 g) fresh blueberries
• ¼ cup (20 g) toasted sliced almonds

How to make it:

1. Heat your grill or campfire to medium-low.
2. Grease a large piece of heavy-duty foil.
3. Separate cinnamon rolls and arrange on foil.
4. Top with blueberries and almonds.
5. Fold foil tightly to seal.
6. Grill over indirect heat for 15 to 20 minutes until golden and set.
7. Carefully open foil and spread icing over the warm rolls.

Campervan Cooking Tips

Now that you’ve got plenty of tasty, easy-to-make recipes lined up, it’s time for a few handy tips. Cooking on the go can be a bit of a challenge, especially when all you got is a tiny cutting board, some basic kitchen gear, and a trusty camping stove. But don’t worry, that’s all part of the adventure! Here are a few things to keep in mind:

1. Plan your meals: loosely, of course. Having a meal plan can help you avoid wasted foods and ensure you have the right ingredients without overspending. Think about how many meals you’ll cook, what ingredients you need, and what stores you’ll pass on your route.
2. Embrace one-pot recipes: These are pretty much your best friend in a campervan. They minimize dishes, water usage and simplify the whole cooking process.
3. Prep ingredients ahead: do some chopping, slicing, and mixing and keep them in a zip-lock bag. Measure out spices and keep them in a small container. 
4. Canned goods: always keep canned food at hand. These non-perishable items can be the perfect base for a quick and easy meal when you run out of fresh ingredients and a supermarket is not a possibility.

Campervan Meals Don’t Need to Be Boring

You've got the recipes, you've got the know-how. Go forth and feast. Eating well on the road changes everything. It’s not just fuel, it’s part of the fun. These campervan meals were made for real people in real vans with limited gear and zero patience for bland food. 

Try a few, tweak them, make them yours. And if you’re heading to Iceland, rent a campervan and put these meals to the test under the midnight sun. You’ll eat better, save cash, and wake up where the views are.