Backpacking Recipes: Chef Glenn’s Full Collection (2024)

This portal leads to dozens of my most delicious and nutritious backpackingrecipes.

You'll find complete instructions for how to dehydrate homemade backpacking meals, how to store and pack them, and how to rehydrate and cook dehydrated meals on the trail.

Types of Homemade Backpacking Meals

• Complete Meals. Cook a whole meal, like chili or stew, dehydrate it, and divide into individual servings.

• Assembled Meals. Dehydrate vegetables,meats, beans, tofu, rice, pasta, and potatoes separately, then assemble them into a wide varietyof meals.

• Enhanced Boxed-Product Meals. Use products like Knorr’sPasta Sides, Zatarain's Spanish Rice, or Far East Couscous as the base for the meals and add moredried meats and vegetables.

• Bark Backpacking Meals. Run starchy foods like potatoes,beans, or creamed corn through a blender; then dehydrate them into bark. Bark rehydratesinto a delicious sauce to surround the other ingredients in trail meals.

• Saucy Backpacking Meals. Dehydrate tomato sauce for Italian-stylemeals, or curry paste for Thai-style meals.

Newest Backpacking Recipes

Turkey Chili

Thisturkey chili recipe uses oven-roasted turkey breast which you shred with agrater to ensure that it rehydrates well in backpacking meals. Use leftoverturkey from Thanksgiving dinner or purchase thick-cut oven roasted turkey fromthe deli.

See Turkey Chili Recipe.

Thai Peanut Noodles

ThisThai peanut noodle recipe uses low-fat peanut butter powder, so you candehydrate it for a light-weight backpacking meal. Rehydrates with either hot orcold water.

See Thai Peanut Noodles.

Readers' Choice Backpacking Recipes

Based on letters from readers, these are the three most favorite backpacking dinners enjoyed on the trail:

Cook a big batch, dehydrate, and divide into meal sizeportions.

Ground beef, beans, peppers, onions, tomatoes, and rice in a zesty cheddar cheese sauce with taco seasoning.

Unstuffed Peppers

Ground beef, bell peppers, and rice in tomato sauce.

Backpacking Mac & Cheese Recipes

Shells in Cheesy Tomato Sauce

Servings:1 Large

Ingredients:

• ¾ cup dried shells (70 g)
• ⅓ cup dried ground beef (40 g)
• ⅓ cup dried mixed vegetables (20 g)*
• 2 Tbsp. cheddar cheese powder (12 g)
• 1½ Tbsp. milk powder (9 g)
• ⅓ cup tomato sauce leather (25 g)
• 2¼ cups water to rehydrate (532 ml)

* For mixed vegetables, try a combination of driedbell peppers, mushrooms, zucchini, and onions.

AtHome:

Pack cheese and milk powders together in one smallbag, tomato sauce leather in another small bag, and enclose with otheringredients in a larger Ziploc bag.

Onthe Trail:

Combine allingredients except cheese and milk powders with water in pot, and soak fiveminutes. Light stove, bring to a boil, and simmer for one minute. Remove fromstove and stir in cheese and milk powders. Insulate pot and wait 15 minutes.

Backpacking Rice Recipes

Thai Green Curry

Photo: Thaigreen curry ingredients: dried jasmine rice, green curry paste, ground chicken, andmixed vegetables. Dried tofu may be substituted for chicken.

Prepare this Thai Green Curry recipe with chicken,or make it vegan by using dehydrated tofu.

This recipe is simplified for easy preparation athome and on the trail. Thai green curries typically include Thai basil andkaffir lime leaves. Since those ingredients may be hard to find, the mainflavor drivers in this backpacker’s version are dehydrated Thai green currypaste and coconut milk powder.

I used the Thai Kitchen brand of green curry paste.Ingredients: green chili pepper, garlic, lemongrass, spices, salt, shallot& lime peel.

Photo: Contents of onejar of Thai Kitchen green curry paste on dehydrator tray. Crumbles by hand whendry.

Dehydrating Green Curry Paste

Optional Ingredients: ½ teaspoon fresh gratedginger, ½ teaspoon fish sauce. Stir these into the curry paste before drying.

Spread green curry paste (¾ cup, 200 g) thinly ondehydrator tray using nonstick sheet.

Dehydrate at 135°F (57°C) until crumbly, about 6–7hours. There is no need to grind the dried curry paste intopowder—hand-crumbled is fine.

Dried Yield: ¾ cup (52 g)

Thai Green Curry Ingredients (One Serving)

• ½ cup precooked & dried rice* (60 g)
• ¼ cup dried ground chicken ** (30 g)
• ¼ cup dried mixed vegetables*** (15 g)
• ¼ cup dried green curry paste (15 g)
• 3 Tbsp. coconut milk powder **** (20 g)
• 2 cups water to rehydrate

* Jasmine rice precooked in chicken broth was used,but any long-grain rice will work. See Dehydrating Jasmine Rice.

** Ground Chicken mixed with ground oats rehydrateswell with excellent texture. See Dehydrating Chicken.

*** Any combination of dried vegetables may be used.This recipe included red and orange bell peppers, carrots, onions, and greenbeans. Another excellent choice is dehydrated baby corn.

**** Native Forest brand of coconut milk powder wasused.

Pack coconut milkpowder in a separate bag.

Shop Amazon: Native Forest Coconut Milk Powder and Thai Kitchen Curry Paste.

Photo: Rehydrated Thai Green Currywith Chicken.

Onthe Trail:

Combine all ingredients with water in pot. Soak 5minutes, then bring meal to a boil. Transfer pot to insulating cozy and wait 15minutes.

Backpacking Recipes with Tofu

Thai Red Curry

Photo: Dried Thai redcurry ingredients: jasmine rice, red curry paste, tofu, and mixed vegetables.Dried chicken may be substituted for tofu.

Prepare this Thai Red Curry recipe with tofu, ormake it meaty by using dehydrated ground chicken.

I used the Thai Kitchen brand of red curry paste.Ingredients: spices, red chili pepper, garlic, lemongrass, salt, shallot, corianderroot, kaffir lime peel.

Photo: Contents of onejar of Thai Kitchen red curry paste on dehydrator tray. Crumbles by hand whendry.

Dehydrating Red Curry Paste

Optional Ingredients: ½ teaspoon fresh gratedginger, ½ teaspoon soy sauce. Stir these into the curry paste before drying.

Spread red curry paste (1 cup, 225 g) thinly ondehydrator tray using nonstick sheet.

Dehydrate at 135°F (57°C) until crumbly, about 6–7hours. There is no need to grind the dried curry paste intopowder—hand-crumbled is fine.

Dried Yield: 1 cup (81 g)

Thai Red Curry Ingredients (One Serving)

• ½ cup precooked & dried rice* (60 g)
• ¼ cup dried tofu ** (25 g)
• ¼ cup dried mixed vegetables*** (15 g)
• ¼ cup dried red curry paste (15 g)
• 3 Tbsp. coconut milk powder **** (20 g)
• 2 cups water to rehydrate. (473 ml)

* Jasmine rice precooked in vegetable broth was used,but any long-grain rice will work. See Dehydrating Jasmine Rice.

** See Dehydrating Tofu. Dried ground chicken may beused in place of tofu.

*** Any combination of dried vegetables may be used.This recipe included red and orange bell peppers, carrots, onions, and greenbeans. Another excellent choice is dehydrated baby corn.

**** Native Forest brand of coconut milk powder wasused.

Pack coconut milkpowder in a separate bag.

Photo: Rehydrated ThaiRed Curry with Tofu.

Onthe Trail:

Combine allingredients with water in pot. Soak 5 minutes, then bring meal to a boil.Transfer pot to insulating cozy and wait 15 minutes.

ThaiRed Curry-Coconut Soup

Use the same quantities of ingredients as the Thai Red Curry mealabove, but increase water to 2¾ cups (650 ml). Fills one 24-ounce capacitythermos food jar for 1 large or 2 small servings.

Photo above: Thai RedCurry-Coconut Soup rehydrated in 24-oz thermos food jar.

Vegan & Vegetarian Recipes

Green-Lentil Stew

This vegetarian backpacking recipe is cooked as a whole meal,dehydrated, and divided into individual servings for the trail.

Servings: 4

Ingredients:

• 1 onion, diced
• 2 cups leeks, chopped
• 1–2 carrots, diced
• 1 tomato, diced
• 1 red bell pepper, diced
• 1 clove garlic, minced
• 1 bay leaf
• ½ lb.mushrooms, sliced (250 g)
• 1⅔ cups green lentils (300 g)
• 2½ cups vegetable broth (591 ml)
• Handful chopped parsley
• 1 Tbsp. cooking oil
• 2 tsp. balsamic vinegar
• Salt and pepper to taste

Cooking Green-Lentil Stew

Lubricatea stockpot with ½ tablespoon of cooking oil. Cook onions, leeks, and garlic for10 minutes on medium heat. Add carrots, tomatoes, and bell peppers, andcontinue cooking a few more minutes. Hold back the mushrooms and parsley.

Addlentils, and cook another 5 minutes.

Add vegetable broth, andbring to a boil. Reduce heat to low, and simmer for 30 minutes, covered.

In aseparate, minimally lubricated pan, cook sliced mushrooms and chopped parsley.Add 2 teaspoons of balsamic vinegar or a splash of wine if desired.

Add cooked mushrooms tocooked lentils in stockpot, and simmer another 5 minutes. Remove from stove,and allow to cool for dehydration.

Dehydrating Green-Lentil Stew

Spreadstew on dehydrator trays covered with nonstick sheets. For this recipe, 3Excalibur Dehydrator trays were used.

Dehydrateat 135°F (57°C) for 10–12 hours or until all components of the steware dry. Check the mushrooms to make sure they are dry on the inside.

Photo: DehydratedGreen-Lentil Stew (left), Rehydrated (right).

On theTrail (One Serving):

• 1 cup dried stew
• 1⅓ cup water to rehydrate or a little more.

A littleextra water is fine with this meal, as it creates a gravy. Rehydrated greenlentils remain firm and chewy.

Pot Cooking: Combine all ingredients in pot with water.Soak 5 minutes, and bring to a boil for 1 minute. Transfer pot to an insulatingcozy for 15 minutes.

Thermos Cooking: Use an extra ¼–⅓ cupwater, depending on the serving size. Add boiled water to ingredients inthermos food jar, and wait 20 minutes, up to several hours.

Tuna Backpacking Recipes

Explore More: Tuna Backpacking Recipes

Pasta with Tuna Sauce, Tuna Mac & Cheese, Tuna & Rice with Vegetables, Tuna Zuppa, Tuna & Pasta San Marzano, Tuna Salsa Salad, and Tuna Snack Pack.

No-cook Backpacking Recipes

Bark Recipes

Explore More: Bark Recipes

Blend and dehydrate starchy vegetables and beans into bark, and use it tomake flavorful, saucy backpacking meals such as Mashed Potatoes withMeat & Vegetables, BBQ Beef Stew, Sweet Potato Porridge, BBQ Bean Bark Stew, Black Bean & Salsa Bark Stew, Corn BarkStew, Crab Chowder, and more.

Backpacking Recipes with Tomato Sauce

Macaroni with Beef & Vegetables in Tomato Sauce

• ½ cup
• ¼ cup dried ground beef
• ¼ cup dried vegetables (Try a mix of driedbell peppers and dried olives)
• 2 Tbsp. tomato sauce powder
• 1½ cups water to rehydrate

Combine all ingredients with water in pot andsoak for 5 minutes. Light stove, bring to a boil, and continue cooking withthe lid on for 1 minute. Place pot in an insulating pot cozy and wait 15 minutes. Top with parmesan cheese when serving.

Ramen Noodles Recipes

Explore More: Ramen Noodles Recipes

Ramen Noodles & Kraut, Cheese-O-Rama,Vegetarian Ramen Noodles, and more.

Easy Backpacking Meals

Explore More: Easy Backpacking Meals

Add dried veggies and meat to popular boxed products from Zatarain's, Near East, and Annie's Organic. These enhanced backpacking meals include Spanish Rice with Beef & Tomatoes, Red Beans & Rice with Vegetables, Pine Nut Couscous with Meat & Vegetables, and several Cheesy Pasta backpacking recipes.

Explore More: 50+ Shared Backpacking Recipes.

If you have a good one, there's a form for you to share it.

Chef Glenn's Books and Guides

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