Vegan Camping Breakfast Ideas For A Plant-Based Start To Your Day

Starting your day with a healthy plant-based breakfast while camping can be a breeze with a little creativity. Forget about bland cereal or instant oatmeal; there are plenty of delicious vegan options that are easy to whip up over the campfire or portable stove. From hearty scrambles to energizing smoothies, let’s explore some tasty ideas that will keep you fueled for whatever the day brings.

Chickpea Scramble with Spinach

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Chickpea scramble with spinach is a delightful vegan camping breakfast that packs a punch in flavor and nutrition. This dish mimics the texture of scrambled eggs while being entirely plant-based. It’s both savory and satisfying, making it the perfect start to your day under the open sky.

Quick and easy to prepare, this recipe requires just a few ingredients and minimal cooking time. You can enjoy the vibrant greens of fresh spinach combined with the hearty chickpeas, creating a dish that’s not only nutritious but also colorful and inviting. Whether you’re at a campsite or cooking at home, this chickpea scramble is sure to impress.

Ingredients

• 1 can of chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: chopped bell peppers or tomatoes

Tools and Supplies Needed

• Skillet or frying pan
• Wooden spoon or spatula
• Camping stove or portable burner
• Measuring spoons
• Can opener

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
2. Add the chickpeas to the pan and use a fork to mash them slightly while mixing with the onion and garlic.
3. Stir in the turmeric, salt, and pepper, and cook for another 2-3 minutes until heated through.
4. Fold in the fresh spinach and cook until just wilted. If using, add chopped bell peppers or tomatoes at this stage.
5. Serve warm, and enjoy your nutritious vegan camping breakfast!

Almond Butter Banana Toast on Whole Grain Bread

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This Almond Butter Banana Toast is a delightful way to kickstart your day while enjoying the great outdoors. Smooth almond butter pairs perfectly with sweet banana slices, all on a hearty slice of whole grain bread. The combination offers a satisfying crunch and creaminess that hits the spot. Plus, it’s super easy to make—perfect for busy mornings while camping.

This vegan camping breakfast is not only tasty but also packed with nutrients. It provides a great energy boost to fuel your adventures ahead. Just grab your favorite bread, some almond butter, and a banana, and you’re ready to go!

Ingredients

• 2 slices of whole grain bread
• 2 tablespoons almond butter
• 1 ripe banana, sliced
• Optional: a sprinkle of cinnamon or chia seeds

Tools and Supplies Needed

• Knife for spreading
• Plate
• Cutting board

Instructions

1. Toast the Bread: Start by toasting the whole grain bread until golden brown.
2. Spread Almond Butter: Evenly spread almond butter on each slice of toast while it’s still warm.
3. Add Banana: Layer the banana slices on top of the almond butter.
4. Optional Topping: For an extra touch, sprinkle some cinnamon or chia seeds over the bananas if desired.
5. Serve: Enjoy immediately for a delicious vegan camping breakfast!

Coconut Chia Pudding with Fresh Berries

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This coconut chia pudding is a delightful vegan camping breakfast that’s both refreshing and satisfying. With its creamy texture and a hint of coconut flavor, it pairs perfectly with a medley of fresh berries for a burst of natural sweetness. Simple to prepare ahead of time, this dish is perfect for those who want a hassle-free start to their day in the great outdoors.

Chia seeds are packed with nutrients and become a delightful pudding when soaked in coconut milk. The addition of berries not only enhances the taste but also provides a colorful presentation that will make your mornings brighter. Ready in just a few minutes, this recipe is sure to become a camping favorite!

Ingredients

• 1/2 cup chia seeds
• 2 cups coconut milk
• 2 tablespoons maple syrup (or to taste)
• 1 teaspoon vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Mint leaves for garnish (optional)

Instructions

1. Combine chia seeds, coconut milk, maple syrup, and vanilla extract in a bowl or jar. Stir well to combine.
2. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Before serving, give the pudding a good stir. Spoon into bowls or jars, topping with fresh berries and mint leaves if desired.

Tools and Supplies Needed

• Mixing bowl or jar
• Whisk or spoon
• Measuring cups and spoons
• Refrigerator (or cooler for camping)
• Serving bowls or jars

Vegan Pancakes with Maple Syrup and Nuts

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Start your day outdoors with a stack of delicious vegan pancakes. These fluffy pancakes are not only easy to whip up, but they also offer a delightful balance of sweetness from maple syrup and crunch from nuts. Perfect for those camping mornings, they’ll fuel you for your day’s adventures while satisfying your taste buds.

With simple ingredients and quick preparation, these pancakes can be made right over the campfire or on a portable stove. They’re a fantastic option for anyone looking for a hearty and wholesome vegan camping breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup almond milk (or any plant-based milk)
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (e.g., walnuts or pecans)
• Maple syrup for drizzling

Tools and Supplies Needed

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula

Instructions

1. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
2. Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined; some lumps are okay.
3. Heat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle some chopped nuts on top of each pancake.
5. Cook for about 2-3 minutes or until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown.
6. Serve warm, drizzled with maple syrup and topped with more nuts if desired.

Quinoa Breakfast Bowl with Nuts and Dried Fruits

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This Quinoa Breakfast Bowl is a delicious and nutritious way to start your day while camping. Packed with protein and healthy fats, it combines fluffy quinoa with crunchy nuts and sweet dried fruits. The flavor balance is fantastic, making each bite delightful.

Preparing this meal is simple and can be done in just a few steps, making it perfect for your outdoor adventures. With its satisfying texture and vibrant colors, this bowl is sure to energize your morning and keep you fueled for your day of exploration.

Ingredients

• 1 cup quinoa
• 2 cups water or plant-based milk
• 1/4 cup chopped nuts (almonds, walnuts, or pecans)
• 1/4 cup dried fruits (raisins, cranberries, or apricots)
• 1/2 teaspoon cinnamon
• Fresh fruit for topping (berries, banana slices, or apple slices)
• Maple syrup or agave nectar (optional)

Tools and Supplies Needed

• Medium saucepan
• Measuring cups
• Wooden spoon
• Bowl for serving

Instructions

1. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or plant-based milk. Bring it to a boil.
2. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
3. Remove from heat and let it sit covered for 5 minutes. Then, fluff the quinoa with a fork.
4. Add chopped nuts, dried fruits, and cinnamon, mixing well to combine.
5. Serve in a bowl and top with fresh fruit and a drizzle of maple syrup or agave if desired.

Tofu and Vegetable Breakfast Stir-Fry

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This Tofu and Vegetable Breakfast Stir-Fry is a delicious and hearty way to kickstart your day while camping. Packed with colorful veggies and protein-rich tofu, it’s not only tasty but also super easy to whip up over a campfire or portable stove.

The combination of crispy tofu and fresh vegetables creates a delightful mix of textures and flavors. You can customize it with whatever veggies you have on hand, making it a flexible choice for a Vegan Camping Breakfast. Plus, it’s quick to prepare, so you can spend more time enjoying the great outdoors!

Ingredients

• 1 block of firm tofu, drained and cubed
• 1 cup bell peppers, diced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh herbs (like cilantro or parsley) for garnish

Tools and Supplies Needed

• Portable stove or campfire setup
• Large skillet or frying pan
• Spatula
• Knife and cutting board
• Measuring spoons
• Serving plates

Instructions

1. Prepare the Tofu: Pat the tofu dry with a paper towel and cut it into cubes. Heat olive oil in your skillet over medium heat.
2. Cook the Tofu: Add the tofu cubes to the skillet and cook until they are golden brown on all sides, about 8-10 minutes. Stir occasionally to prevent sticking.
3. Add the Vegetables: Once the tofu is cooked, add the diced bell peppers, broccoli florets, and cherry tomatoes to the skillet. Stir everything together.
4. Season: Sprinkle garlic powder, onion powder, salt, and pepper over the mixture. Pour in the soy sauce and stir-fry for another 5-7 minutes until the vegetables are tender but still crisp.
5. Serve: Remove from heat and garnish with fresh herbs before serving. Enjoy your tasty and nutritious breakfast!

Savory Oatmeal with Avocado and Tomatoes

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Start your day right with a delicious bowl of savory oatmeal topped with creamy avocado and fresh tomatoes. This vegan camping breakfast is not only simple to prepare, but it also provides a hearty and satisfying meal to fuel your outdoor activities. The combination of flavors is refreshing, making it an ideal choice for mornings in nature.

With just a few ingredients, you can whip up this delightful dish that balances the nutty oats with the creaminess of avocado and the juicy burst of cherry tomatoes. It’s a wonderful way to enjoy a healthy breakfast while soaking in the beauty of the great outdoors.

Ingredients

• 1 cup rolled oats
• 2 cups water or vegetable broth
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• Salt, to taste
• Pepper, to taste
• Optional toppings: chili flakes, lemon juice, fresh herbs

Instructions

1. Cook the Oats: In a pot, bring water or vegetable broth to a boil. Add the rolled oats and a pinch of salt. Reduce heat and simmer for about 5 minutes, stirring occasionally, until the oats are tender.
2. Season: Once the oats are cooked, season with salt and pepper to your liking. If you want a bit of heat, add chili flakes.
3. Assemble: Scoop the oatmeal into bowls and top with sliced avocado and halved cherry tomatoes.
4. Garnish: Drizzle with lemon juice and sprinkle fresh herbs if desired. Serve warm and enjoy your vegan camping breakfast!

Tools and Supplies Needed

• Pot for cooking oats
• Measuring cups
• Knife for slicing
• Serving bowls
• Spoon for mixing

Vegan Breakfast Burrito Loaded with Veggies

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Start your day on a tasty note with a vegan breakfast burrito loaded with fresh veggies. This dish brings together a delightful mix of flavors and textures, making it a satisfying option for any camping trip. It’s quick and easy to prepare, allowing you to enjoy a wholesome meal without much fuss.

Perfect for those outdoor mornings, this burrito is packed with colorful vegetables like bell peppers, zucchini, and spinach, all wrapped in a soft tortilla. Each bite is a burst of freshness, and you can customize it to include your favorite veggies and spices. Fuel up for your day of adventure with this simple yet delicious vegan camping breakfast!

Ingredients

• 4 large flour tortillas
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1 cup fresh spinach
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional toppings: avocado, salsa, or hot sauce

Instructions

1. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the bell peppers and zucchini. Sauté for another 5 minutes until veggies are tender. Stir in the spinach and spices, cooking until wilted.
3. Warm the tortillas in a separate pan or over the campfire until they are pliable.
4. Spoon the veggie mixture onto each tortilla, adding any optional toppings you like.
5. Wrap the tortillas tightly, folding in the sides, and enjoy your vegan breakfast burrito!

Tools and Supplies Needed

• Skillet
• Spatula
• Camping stove or portable burner
• Cutting board
• Knife
• Tongs

Muesli with Plant-Based Yogurt and Fresh Fruit

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This muesli recipe is a fantastic vegan camping breakfast. It’s easy to whip up and offers a delicious mix of flavors and textures. The creamy plant-based yogurt pairs perfectly with crunchy oats and fresh fruit, creating a refreshing and energizing meal to kickstart your day.

Not only is it simple to prepare, but it also lets you customize it with your favorite fruits and toppings. Perfect for enjoying outdoors, this light yet satisfying breakfast provides the fuel needed for a day of exploring!

Ingredients

• 2 cups rolled oats
• 2 cups plant-based yogurt (coconut, almond, etc.)
• 1 cup mixed fresh fruit (e.g., berries, banana, mango)
• 1/4 cup nuts or seeds (e.g., almonds, chia seeds)
• 1 tablespoon maple syrup or agave (optional)
• 1 teaspoon cinnamon (optional)

Instructions

1. Combine Oats and Yogurt: In a bowl, mix the rolled oats with plant-based yogurt. Stir until well combined.
2. Add Toppings: Layer your choice of mixed fresh fruit on top. Feel free to get creative with seasonal fruits!
3. Sprinkle Nuts or Seeds: Add a handful of nuts or seeds for extra crunch and nutrition.
4. Sweeten (Optional): Drizzle maple syrup or agave over the top if you like it sweeter. Finish with a sprinkle of cinnamon for added flavor.
5. Serve: Enjoy your muesli immediately or let it sit for a few minutes to allow the oats to soften slightly.

Tools and Supplies Needed

• Bowl
• Spoon
• Measuring cups
• Knife (for cutting fruit)

Fruit and Nut Overnight Oats

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Fruit and nut overnight oats are a simple and delicious way to kickstart your day while camping. This no-cook breakfast is packed with nutrients and flavors, making it perfect for those mornings when you want to enjoy the great outdoors without spending too much time in the kitchen.

The creamy oats, combined with fresh fruits and crunchy nuts, create a satisfying meal that’s both sweet and wholesome. Plus, it’s super easy to prepare the night before, so you can just grab it from your cooler in the morning and enjoy it by the campfire or on a scenic hike.

Ingredients

• 1 cup rolled oats
• 2 cups plant-based milk (almond, soy, or oat milk)
• 1 banana, sliced
• 1/2 cup mixed berries (fresh or frozen)
• 1/4 cup chopped nuts (almonds, walnuts, or pecans)
• 2 tablespoons maple syrup or agave nectar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, combine rolled oats, plant-based milk, maple syrup, cinnamon, and vanilla extract. Stir until well mixed.
2. Add in the sliced banana, mixed berries, and chopped nuts. Gently fold to incorporate all ingredients.
3. Divide the mixture into individual containers or jars, sealing them tightly. Refrigerate overnight.
4. The next morning, grab your overnight oats and enjoy them cold or warm them up over the campfire if you prefer.

Tools and Supplies Needed

• Mixing bowl
• Containers or jars with lids
• Spoon for mixing
• Knife for slicing fruit

Cinnamon Apple Oatmeal with Walnuts

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Cinnamon Apple Oatmeal with Walnuts is a warm and inviting breakfast that makes for a perfect start to your day, especially when camping. The sweet and comforting flavors of cinnamon and apple blend beautifully with the crunch of walnuts, creating a dish that’s both satisfying and energizing. This recipe is straightforward and is sure to become a favorite for both seasoned campers and those new to outdoor cooking.

With just a few ingredients and minimal prep time, you can whip up this delicious vegan camping breakfast that fills you up and warms you up. It’s a delightful way to enjoy the morning while soaking in the beauty of nature.

Ingredients

• 1 cup rolled oats
• 2 cups water or plant-based milk
• 1 apple, diced
• 1 tablespoon cinnamon
• 2 tablespoons maple syrup (optional)
• 1/4 cup walnuts, chopped
• Pinch of salt

Tools and Supplies Needed

• Camping stove or portable cooker
• Medium-sized pot
• Wooden spoon or spatula
• Measuring cups and spoons
• Serving bowls

Instructions

1. Boil the Liquid: In a medium pot, bring the water or plant-based milk to a boil over your camping stove.
2. Add the Oats: Once boiling, stir in the rolled oats and a pinch of salt. Reduce the heat to a simmer.
3. Mix in Apples and Cinnamon: After about 5 minutes, add the diced apple and cinnamon to the pot. Cook for another 5-7 minutes, stirring occasionally, until the oats are creamy and the apples are tender.
4. Sweeten and Serve: If you like it sweeter, stir in maple syrup to taste. Top each bowl with chopped walnuts before serving.

Hummus and Veggie Wrap for Breakfast

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The Hummus and Veggie Wrap is a fantastic way to kickstart your day while camping. It’s a simple and tasty option that combines creamy hummus with fresh vegetables, making it both nutritious and satisfying. You’ll love the crunch of fresh veggies paired with the smooth hummus, creating a perfect blend of flavors that’s refreshing and energizing.

This wrap is not only delicious, but it also takes just minutes to prepare, making it a breeze to enjoy during your outdoor adventures. It’s versatile too; feel free to mix and match your favorite veggies to suit your taste!

Tools and Supplies Needed

• Large tortilla wraps
• Hummus
• Assorted fresh vegetables (like bell peppers, cucumbers, and spinach)
• Knife
• Cutting board
• Wrap or sandwich wrapper (optional)

Ingredients

• 2 large tortilla wraps
• 1 cup hummus
• 1/2 cup diced bell peppers (any color)
• 1/2 cup diced cucumbers
• 1/2 cup fresh spinach or arugula
• 1/4 cup diced red onion
• Salt and pepper to taste

Instructions

1. Prepare the Veggies: Wash and dice the bell peppers, cucumbers, and red onion. Rinse the spinach or arugula and set aside.
2. Spread the Hummus: Take a tortilla wrap and spread a generous layer of hummus over its surface, leaving a little space at the edges.
3. Add the Veggies: Layer the diced veggies and greens evenly over the hummus spread. Sprinkle with salt and pepper to taste.
4. Wrap It Up: Fold in the sides of the tortilla and roll it tightly from the bottom up to secure all the fillings inside.
5. Enjoy: Slice the wrap in half if desired and enjoy your refreshing Hummus and Veggie Wrap!

Vegan Smoothie Bowl with Granola and Seeds

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Start your day with a refreshing Vegan Smoothie Bowl that’s perfect for camping! This bowl combines creamy fruit smoothies with crunchy granola and nutritious seeds, making it a quick and satisfying breakfast option. The flavors are bright and fruity, and it’s easy to adjust based on your favorite ingredients.

With just a few simple steps, you can whip up this delightful meal in no time. It’s not only a tasty choice but also packed with nutrients, providing you with the energy you need for your outdoor activities. Enjoy this healthy and colorful breakfast topped with your favorite granola and seeds for that extra crunch!

Ingredients

• 1 banana
• 1 cup frozen mixed berries
• 1 cup plant-based milk (almond, soy, etc.)
• 1 tablespoon nut butter (almond or peanut)
• 1/4 cup granola
• 1 tablespoon chia seeds
• Fresh berries for topping (optional)

Tools and Supplies Needed

• Blender
• Mixing spoon
• Bowl
• Spoon for serving

Instructions

1. In a blender, combine the banana, frozen mixed berries, plant-based milk, and nut butter. Blend until smooth.
2. Pour the smoothie into a bowl.
3. Top with granola and chia seeds, adding fresh berries if desired.
4. Serve immediately and enjoy your Vegan Camping Breakfast!

Vegan French Toast with Berries and Agave Syrup

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Start your morning in nature with this delightful Vegan French Toast. It’s sweet, satisfying, and bursting with fresh berry flavors. This easy recipe is perfect for a camping breakfast, allowing you to enjoy a comforting meal with minimal fuss.

The toast is crispy on the outside and soft on the inside, paired perfectly with juicy berries and a drizzle of agave syrup. It’s a great way to fuel your day before an outdoor adventure!

Ingredients

• 1 cup non-dairy milk
• 1 tablespoon ground flaxseed
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 4 slices of thick bread (vegan-friendly)
• Fresh berries (strawberries, blueberries, raspberries)
• Agave syrup (for drizzling)
• Oil or vegan butter (for cooking)

Instructions

1. Prepare the Flax Egg: In a small bowl, mix ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens.
2. Mix Wet Ingredients: In a large bowl, combine non-dairy milk, vanilla extract, cinnamon, and the prepared flax egg. Whisk until well blended.
3. Coat the Bread: Dip each slice of bread into the mixture, ensuring both sides are evenly coated.
4. Cook the French Toast: Heat a non-stick skillet over medium heat. Add a little oil or vegan butter. Once hot, place the coated bread slices in the skillet and cook for about 3-4 minutes on each side until golden brown.
5. Serve: Stack the French toast on a plate, top with fresh berries, and drizzle with agave syrup before enjoying.

Tools and Supplies Needed

• Bowl for mixing
• Whisk or fork
• Non-stick skillet
• Spatula
• Measuring cups and spoons

Nutty Granola Bars for On-the-Go Mornings

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These nutty granola bars are a perfect way to kickstart your day while camping. They are packed with wholesome ingredients like oats, nuts, and dried fruits, delivering a satisfying crunch and sweet flavor in every bite. Plus, they are super easy to make and can be prepared ahead of time, making them an ideal vegan camping breakfast.

The combination of nuts and seeds provides essential nutrients, while the natural sweetness from the dried fruits adds a delightful touch. Enjoy them as a quick snack while hiking or pair them with your morning coffee by the campfire.

Ingredients

• 2 cups rolled oats
• 1 cup mixed nuts (almonds, walnuts, pecans)
• 1/2 cup sunflower seeds
• 1/2 cup maple syrup
• 1/2 cup nut butter (peanut or almond)
• 1/2 cup dried fruits (raisins, cranberries, or apricots)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Tools and Supplies Needed

• Baking pan (9×9 inches)
• Parchment paper
• Mixing bowl
• Spoon or spatula
• Measuring cups and spoons

Instructions

1. Preheat the oven to 350°F (175°C) and line the baking pan with parchment paper.
2. In a large mixing bowl, combine the rolled oats, mixed nuts, sunflower seeds, dried fruits, and salt.
3. In a separate bowl, mix together the maple syrup, nut butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry mixture and stir until well combined.
5. Spread the mixture evenly in the prepared baking pan and press down firmly.
6. Bake for 20-25 minutes or until the edges are golden brown. Let cool completely before cutting into bars.
7. Store in an airtight container for easy grabbing on those busy mornings.

Sweet Potato Hash with Black Beans

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This Sweet Potato Hash with Black Beans is a delicious and hearty breakfast perfect for your camping trip. The sweet potatoes bring a natural sweetness, while the black beans add a satisfying protein boost. With simple ingredients and easy preparation, it’s a great way to start your day plant-based and filled with energy.

The combination of flavors and textures creates a satisfying dish that’s not only filling but also colorful. It’s simple to make, requiring minimal cooking gear and a short prep time. This hash is sure to make your mornings in the great outdoors even better!

Tools and Supplies Needed

• Cast iron skillet or frying pan
• Camp stove or portable grill
• Cutting board
• Sharp knife
• Spatula

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the olive oil in a cast iron skillet over medium heat on your camp stove.
2. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally until they begin to soften.
3. Add the onion and bell pepper, cooking for another 5 minutes until the vegetables are tender.
4. Stir in the black beans, cumin, paprika, salt, and pepper. Cook for another 5-7 minutes until everything is heated through and combined.
5. Remove from heat and garnish with fresh cilantro if desired. Serve warm and enjoy your hearty Vegan Camping Breakfast!