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Vegan Backpacking Curry Rice

May 29, 2017 By bearplate 8 Comments

1521 shares
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This recipe was intended for backpacking.

However, it would also make an easy lunch at work, or weekday dinner.

Vegan backpacking homemade dinner recipe

Mix all the ingredients together ahead of time

add boiling water to prepare.

vegan backpacking dehydrated food

I like to use the freezer bag cooking method when I’m backpacking.

Simply keep the dry mix in a quart sized freezer bag.

Add the hot water directly to the bag and set it aside in an insulated container until it’s ready.

Once it’s cooked, eat it directly from the bag.

No dirty dishes to worry about!

easy vegan freezer bag dinner idea

After some trial and error, I discovered that you need to use white rice if you are planning on using the freezer bag method.  The cook time for brown rice is too long, the water will cool off too fast to properly cook and the rice will still be crunchy.

If you want more vegan backpacking options check out 10 Easy Vegan Backpacking Breakfasts, Backpacking Parfait, and The Ultimate Vegan Backpacking Meal Guide.

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Vegan Backpacking Curry Rice

★★★★★ 5 from 2 reviews
  • Author: bearplate
  • Prep Time: 2 mins
  • Cook Time: 10 mins
  • Total Time: 12 mins
  • Yield: 1 1x
  • Category: Main
  • Method: freezer bag cooking
  • Cuisine: vegan, gluten-free
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Description

A very simple vegan curry rice perfect for the trail, lunch at work, or a busy weeknight dinner.


Ingredients

Scale
  • 1/2 cup instant white rice
  • 1/4 cup unsalted cashews
  • 2 Tbsp golden raisins
  • soup base or bouillon (enough to make 8 fl oz)
  • 1/2 tsp dehydrated vegetables (optional)
  • 1/4 tsp dehydrated minced onion
  • 1/4 tsp curry powder
  • (optional) crushed red pepper to taste
  • 1/2 cup boiling water

Instructions

  1. Mix all the dry ingredients together
  2. Add the water when you are ready to prepare the rice.
  3. Let stand 5-10 mins or until the rice is tender.

Nutrition

  • Serving Size: 1
  • Calories: 474
  • Fat: 17
  • Carbohydrates: 75
  • Protein: 11

Keywords: vegan, backpacking, rice, freezer bag cooking, gluten-free

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Previous Post: « 1 Day Vegan Backpacking Menu
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Reader Interactions

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Comments

  1. Krista says

    June 5, 2017 at 12:09 pm

    What a cool recipe for the trail. We’re always looking for new recipes to bring with us while camping, so we’ll have to try this out next time. Thanks!! πŸ™‚

    Reply
  2. Heather says

    June 7, 2017 at 7:35 am

    Such a great idea! I wish I had this a couple weeks ago when we were doing some long hiking days!

    ★★★★★

    Reply
  3. The Crumby Vegan says

    June 8, 2017 at 10:40 am

    Forget about backpacking, I want to use it for lunches and dinners, looks lovely! Anything with cashews in a winner in my opinion and you’ve won my husband over with the addition of curry powder

    Reply
  4. Deborah says

    June 8, 2017 at 11:03 am

    Such a wonderful idea! Definitely trying this next time we are traveling!

    Reply
  5. Nina says

    June 9, 2017 at 6:55 am

    This is such a good idea. I don’t like raisins, so I would leave them out (or replace them with more cashews maybe). πŸ™‚

    Reply
  6. Liv says

    June 11, 2017 at 9:00 pm

    I love this idea! So smart! I am going camping in a few weeks and this is a great idea to make! Thanks for sharing this now I have a go to for my camping trip!!

    Reply
  7. Roberto says

    February 4, 2020 at 2:15 pm

    I came across this recipe trying to find a recipe with rice and cashews because I tried something like this in Nepal. It turned out amazing! thanks for creating it πŸ™‚

    ★★★★★

    Reply
  8. Bunny Peters says

    February 11, 2020 at 2:42 pm

    Can’t wait to make this for my cashew loving hiking family!!! I already know that they will go nuts for this precious recipe!!!

    Reply

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