Tips for easy camping meal preparation: A food guide for van life and camping

We’ve had a busy year here at Vanlife Conversions but before I ever wired in a solar array or mounted a cabinet, I lived full-time in a camper van with my partner (who happens to be an amazing cook and has also recently authored a cookbook) for five years.

Five years of preparing food with a camping set up, juggling fresh food, questionable supermarket car parks, 40-degree days, and a fridge smaller than most people’s vegetable drawers.

So when I talk about camping fridges I’m not just speaking as a van builder; I’m speaking as someone who has lived out of one.

A fridge is a must when you’re planning on enjoying van life for longer than it takes ice to melt in an Esky. We’ve used the Bushman 130L upright fridge for the last three years and having a proper fridge really makes life on the road all that more practical and enjoyable.

But rather than run through the usual checklist (efficient, durable, low-draw, works at stupidly high temps… check, check, check), I want to share the joys of having a reliable fridge and how it becomes the centrepiece of how you pack, prep, eat and keep healthy and hydrated on the road.

This is our prep and pack list for two adults and two kids for five days straight – and an easy recipe you can make while camping (that isn’t dehydrated).

How we pack our camping fridge for five days off-grid

1. Look after your herbs so they’ll actually survive the trip.

Fresh herbs really make a meal special – but they can wilt quickly, especially in a car or van. Our Bushman fridge holds humidity well, which gives your herbs half a chance – if you do your part.

Here’s my go-to trick to keeping herbs fresh in the fridge for longer:

• Wrap herbs in a slightly damp cotton cloth or tea towel.
• Slide them into a breathable mesh bag or reused paper bag.
• Store them high in the fridge, away from moisture pooling.

Leafy herbs like coriander and parsley lasts three to five days this way. Heartier herbs like rosemary? Practically immortal.

2. Use the right containers: Here’s my holy trinity

After years in the van, I’ve narrowed it down to three heroes:

• Glass jars. Curries, leftover beans, and pantry items. These can move from fridge shelves to the door and the pantry easily. And you can eat out of them too to save on washing up.
• Flat Tupperware for stacking. Bushman shelves can be set at variable heights so Tupperware can save space and you can have that mid-morning bite to eat.
• Reusable wax wraps. These can keep cut up cucumbers, carrots and other small items without plastic waste. You can also use them over the tops of unfinished bowls which can be helpful if you are looking for a snack and your eyes are just skimming for fridge rewards.

3. Priorities fridge space: Pickling is really yum.

As versatile and life changing as a camping fridge is, you want to make sure you’re using it for the things that matter. Pickled veggies last longer, taste better, and don’t take up precious fridge space.

Try this quick method:

• Slice radish, carrot, or cabbage.
• Throw into a jar cover with half with vinegar and water, pinch of salt salt.
• Shake.
• Let it sit overnight.

4. Prepare meals before you leave

Nothing beats opening your fridge on day three and finding food that wants to be eaten – and doesn’t need much preparation. I like to make a few batches of my favourites to keep in the food so I always have something great to snack on without much last minute preparation.

My staples:

• A jar of homemade pesto. Goes on pasta, toast, wraps and adds freshness and flavour.
• Big batch of beans for nachos. Stores beautifully in tupperware and jars and is the perfect snack enroute if you are making good time and want to bypass the fast-food options.
• Hummus. Hummus is fantastic on wraps, rice crackers and corn chips. Super delicious and nutritious. You can make a big batch cheaply – or just buy some tubs from the supermarket from an easy flavour hit.

5. Consider pantry-to-fridge pairings

We enjoy cooking and love the process of creating something delicious at the spur of any moment. Finding interesting combinations that we can make at our campsite without sacrificing nutrition for the sake of a fast meal.

Sometimes we make something easy like a pasta or nachos that the kids will love. But other times we will push ourselves and be treated for our efforts too.

Here are some of our staples for the pantry and the fridge that form the base of endless meals.

Fridge items:

• Yogurt
• Butter
• Fetta, parmesan and cheddar.
• Milk/Soy milk
• Mayonnaise
• Chocolate
• Vegetables; Basil, Coriander, ginger, broccoli, baby coz lettuce, carrots, cucumber.
• Pickled veg
• Ham
• Pesto
• Leftover beans
• Crackers/wraps
• Chutney/relish
• Chicken thighs
• Eggs
• Scotch fillet Beef
• Beer/Wine

Pantry items and pairings:

• Muesli
• Spreads – Peanut Butter
• Condiments, Oil, soy, mirin
• Vegetable fruit– onions, sweet potato, lemon, mangos
• Pasta
• Couscous (soaks in boiled water)
• Rice and rice noodles
• Curry paste
• Fruit
• Tins of coconut milk
• Tins of whole tomatoes
• Spices: salt and pepper, smoked paprika, cumin, sumac, garam masala
• Nuts, almonds, peanuts.

A fridge doesn’t need to have wasted space, although we follow Bushman’s tips for efficiency and don’t ram it so full the cool air cannot circulate. Our pantry items can help extend the value and versatility of every chilled ingredient.

Rough pesto recipe from the Small Kitchen Cookbook by Ashleigh Butler

You’ll need:

• 2 x cloves garlic
• Juice of 1 lemon
• 1 teaspoon flakey salt
• 3 tablespoons almonds
• 1 bunch basil, leaves only
• 1 bunch parsley, leaves only
• 1/3 cup shaved parmesan
• ½ cup extra virgin olive oil, plus extra to pour over to preserve.

Tip – You don’t need electricity for this pesto recipe, just a sharp knife, chopping board and a mortar and pestle if you have one handy. This can be made at the campground as well.

Method:

1. Place garlic, lemon, salt and almonds in a mortar and pestle and mash until they begin to form a paste. If you don’t have a motor and pestle, that’s okay but you’ll have to chop the ingredients as fine as possible to achieve the same result.
2. Add the herbs and parmesan and continue to mash or chop. Drizzle in half the oil and if chopping drizzle on a bit of oil at a time and keep chopping. Continue until you have used all the oil and you’ll have a messy, chunky pesto add a little more salt if you think it needs it.
3. Transfer the pesto to a jar and top it with olive oil to help preserve it. Keep in the fridge for up to 5 to 7 days.

Quirky tips I’ve learned the hard way

• Freeze your first night’s meal so it becomes its own ice block and last a day longer if needed.
• Store cheese in Tupperware.
• Put a small towel at the bottom of the fridge during trips on corrugated roads. This stops jars becoming pinballs.
• Keep apples away from leafy greens. Ethylene gas is the silent killer of road-trip salads.
• Write on the lid of every jar what it is. Nothing worse than “mystery slurry.”
• Store chocolate in the fridge – a must in the Australian sun.

Final thoughts

When you’re camping or on the road for a few days, a fridge is more than a comfort, it’s an essential. The only question is what size and which brand.

We love our Bushman 130L DC-X upright caravan fridge. Bushman fridges earn their reputation because they’re compact, brutally reliable, and power efficient.
But the real magic happens when you organise your fridge and fill it with potential meals you feel comfortable cooking and love to eat.

Happy traveling and enjoy those meals around the fire with your loved ones.