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Author: Tanya Krezevska

Cooking while on the trail, as well as eating, are two of my favourite outdoor activities. I love to sit near the tent after a long day of hiking, watching the sunset and looking back at what has been accomplished and preparing for what’s ahead while my dinner is simmering in the pot.

But there are some days when taking a long time to cook can be a hassle. If it’s cold and wet, or if you have arrived at the camp too late, you’ll probably dream about getting inside your sleeping bag rather than being a camp cook…

With such occasions in mind, I have a set of super-quick, one-pot meal recipes that you can cook in 15 minutes or less, depending on the type of stove you are using. Enjoy!

1. Miso soup with tortellini

Miso soup with tortellini

* Serves 1 * Easy * 15 min * Pot * 68g (2.40oz) * 238kcal * Vegetarian *

You’ll need:

  • 2/3 cup dried tortellini, cheese and spinach-filled
  • 1 packet (18 g / 0.63 oz) instant miso soup with wakame

At home:

  • Pack all the ingredients separately.

On the trail:

  • Bring 1 cup water to a boil in a pot.
  • Pour in tortellini and cook until they float to the top.
  • Remove from the heat, add miso, and stir until paste dissolves completely.

2. Curried ramen bowl

* Serves 1 * Easy * 10 min * Pot * 126g (4.44oz) * Vegetarian *

You’ll need:

  • 4 tablespoons coconut milk powder
  • 1 teaspoon yellow curry paste
  • 1 block (about 60 g / 2 oz.) ramen noodles

At home:

  • Pack all the ingredients separately.

On the trail:

  • Pour coconut milk powder into a pot.
  • Add in 1 cup water and stir well.
  • Place the pot over medium heat and bring to a boil.
  • Stir in curry paste and ramen noodles.
  • Cook for 3 minutes, until noodles are cooked through.

3. Pan-fried gnocchi

Pan fried gnocchi

* Serves 1 * Easy * 10 min * Fry Pan * 202g (7.13oz) * Vegetarian *

You’ll need:

  • 3–4 sun-dried tomatoes, chopped
  • 1 cup dried potato gnocchi
  • 1 teaspoon dried oregano
  • 1 tablespoon ghee
  • 1 clove garlic
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons grated Parmesan cheese

At home:

  • Combine sun-dried tomatoes, gnocchi, and oregano in a zip lock bag.
  • Pack the remaining ingredients separately.

On the trail:

  • Melt the ghee in a frying pan over medium heat.
  • Add the finely sliced garlic and fry until golden.
  • Pour in sun-dried tomato and gnocchi mixture.
  • Cook until dumplings are slightly brown and crispy.
  • Season to taste with salt and pepper.
  • Sprinkle with grated Parmesan and serve.

4. Wasabi mash with tuna

Wasabi mash with tuna

* Serves 1 * Easy * 10 min * Pot * 105g (3.70oz) *

You’ll need:

  • 1/2 cup instant mashed potatoes
  • 1 teaspoon (wakame, nori or kombu)
  • 1 teaspoon soy sauce, or to taste
  • 1 can/pouch (about 70 g/2.47 oz) tuna in water
  • 1 teaspoon sesame seeds

At home:

  • Mix instant mashed potatoes, seaweed and wasabi powder in a medium-sized zip lock freezer bag.
  • Put soy sauce in a small leak-proof bottle.
  • Pack the remaining ingredients separately.

On the trail:

  • Bring to a boil 2/3 cup of water in a pot.
  • Carefully pour hot water into the bag with dried ingredients. Mix well.
  • Stir in soy sauce and drained tuna chunks.
  • Sprinkle with sesame seeds and enjoy.

About the author:

Tanya Krezevska is an avid hiker and founder of Trail Recipes, a blog dedicated to all outdoor enthusiasts bringing you her treasure of recipes that you can use when you’re out there getting a taste of adventure. She is also the author of Good Food For Outdoor Adventures, the book where these recipes, and more like them, can be found.

Adventure Travel magazine issue 135