How to Convert Any Recipe to be Vegan

picture of milk and cashew milk

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Instead of:

  • Milk substitute a non-dairy milk such as almond or cashew milk
  • Eggs substitute chia or flax seed eggs (1 egg = 1 T of chia or flax seeds with 3T water). This only works for baking — not for eggs in a bag!
  • Butter substitute vegan butter
  • Cheese substitute nut or soy cheeses
  • Meat substitute beans or TVP

Foil Dinners – Vegan Ideas

For this recipe, all you do is put together some of your favorite vegan foods such as corn, carrots, hash browns, pineapple, zucchini, mushrooms, broccoli, cauliflower, or any kind of veggie that you desire.

Put vegan butter on a piece of tinfoil and put all the ingredients in. Then, wrap it up and stick it in the fire to cook. Since this doesn’t have any raw meat to cook the ingredients are basically just getting warmed up. Cook 10 minutes per side and then check it about every 5 mins. Lastly, take it out and enjoy.

Chickpea in the Woods

I have been eating “Chicken in the Woods” every year at camp since I was 3 years old!  Since this was one of my favorites, I wanted to enjoy it Vegan-ized!


Chickpea in the Woods
Recipe type: Main Dish
Cuisine: American
Serves: 6 servings
This is a more challenging recipe than the others but it tastes so amazing. It also requires some ahead of time preparation. This recipe came from a girl scout camp favorite, Chicken in the Woods. It is vegan, gluten free, nut free, and dairy free.
  • 1 head of cauliflower
  • Water for boiling the cauliflower
  • 1 tsp of lemon juice
  • 1 tsp of coconut aminos (can substitute soy sauce)
  • 1 tsp salt
  • 2 T chopped onion
  • 2 tsp garlic powder
  • 2 T nutritional yeast
  • 1 can of garbanzo beans/chick peas
  • 2 cups of rice
  • 1 tsp of liquid smoke
  1. If you are using this as a campout recipe make sure to prepare this ahead of time with a blender
  2. Cut a head of cauliflower
  3. Put it in a pan
  4. Boil it for about 5 mins or until tender
  5. Put it in the blender
  6. Blend it
  7. Add all other ingredients to the blender besides chick peas, rice, and liquid smoke
  8. Blend it
  9. Cook rice
  10. mix cook rice, sauce, and chickpeas
  11. add water to desired consistency


Girl Scout Silver Award Project – Vegan Camp Cooking

For my Silver Award, I decided to vegan-ize some camp favorite recipes and create videos showing others how to make them too. Hopefully, this will inspire others to look for ways to vegan-ize their own recipes. This project is special to me because since a young age I have enjoyed camp recipes. After becoming vegan it was hard to find and make good things to eat a camp. I still wanted to enjoy some favorites so I figured out how to vega-nize them. First, I made the recipes and recorded the steps to make them. Next, I edited the videos using WeVideo creating a video timeline and adding captions. Then, I created blog posts. Finally, I uploaded the videos to a youtube channel to share the videos with the public.

——– Kimberly’s Silver Project Links ———

  1. Girl Scout Silver Award Project – Vegan Camp Cooking
  2. How to Convert Any Recipe to be Vegan
  3. Foil Dinners — Vegan Ideas
  4. Dutch Oven BBQ Carrots
  5. Mock Enchiladas
  6. Chickpea in the Woods


Dutch Oven BBQ Carrots

This is a quick sandwich idea that reminds some of “Sloppy-Joes.”  Feel free to make your own favorite BBQ sauce recipe or use commercially prepared if you are short on time!

BBQ Carrots
Recipe type: Main Dish
Cuisine: American
Serves: 4-6 servings
This recipe is vegan, nut free, dairy free, and gluten free. It is a substitute for sloppy joes. This recipe is easier if you pre-shred the carrots at home.
  • A bag of shredded carrots (you can use shredded carrots or a bag of carrots and shred them one bag feeds about 4-6 people)
  • 3 tablespoons of brown sugar
  • 3 protein powder (this is recommended especially if you're camping and need more energy because there is not that much in carrots)
  • Onions for extra flavor
  • ketchup buns toppings condiments
  1. Using a charcoal chimney heat 20 briquettes
  2. Put the shredded carrots and onions in the dutch oven
  3. Heat up the carrots for about 20 minutes
  4. Carrots should reduce in size and be browned on edges
  5. Add water as necessary
  6. Add in the ketchup, brown sugar, and protein powder
  7. Mix it in
  8. Add whatever condiments you would like
  9. Put it on a bun if you would like