With Cabana's kitchen add-on, you have the tools you need for gourmet cooking in the great outdoors. To help you start your day right (and end your day with a delicious Pad Thai) we've partnered with JUST Egg and van-chef Anthony Strong to bring you 3 easy and exciting plant-based recipes for your next road trip.
In addition to everything that comes with a Cabana kitchen, pack these items:
- Cutting board
- Sharp knife
- Measuring cups (If you're short on space, you can probably eyeball these recipes.)
Pressed Omelet Sandwich with Spicy Kraut
Recipe courtesy of Chef Anthony Strong
Makes 1 large sandwich
- 2 1-inch thick slices of levain or country bread
- ½ cup sauerkraut, drained
- ¼ cup pickled peppers, chopped
- ¾ cup JUST Egg
- ¼ cup plant-based butter
- ½ cup plant-based cheese, grated
- Salt & pepper
- Mix the sauerkraut and chopped peppers together.
- Heat a skillet over medium-high heat and toast the bread slices until lightly-golden. Once toasted, spread one side of each slice liberally with butter. Set aside.
- Return the skillet to medium-high heat and add a heaping spoonful of the butter, enough to coat the pan liberally. Once it’s hot and bubbly, shake the bottle of JUST Egg well and pour the desired amount into the pan. Stir occasionally with a spatula as the JUST Egg cooks, scraping the bottom of the pan to prevent sticking.
- When the JUST Egg liquid is halfway cooked through, remove the pan from the burner – the residual heat will help it set into an even omelet layer. Sprinkle with a touch of salt and pepper, then scatter sauerkraut mixture (you may have extra) and half of the grated cheese evenly over half of the surface of the omelet.
- Slide the spatula underneath the omelet to loosen it from the bottom of the pan, then fold the omelet in half, pressing down firmly to seal everything together.
- Sprinkle half of the remaining cheese evenly over the non-buttered side of one bread slice, then slide the omelet on top. Scatter the remaining cheese and top with the second bread slice – butter side up.
- Wipe any remaining bits of egg from the skillet and return it to medium-high heat. Put the sandwich into the hot pan and set a pot filled with water (or something else heavy) on top to weigh it down firmly.
- Cook the first side of the sandwich for 3-4 minutes. Once the bread is golden-brown and crispy, flip it over, press it down again and cook the second side for another 3-4 minutes. Enjoy immediately!
- 6 6-inch tortillas, corn or wheat
- 1 cup JUST Egg
- 1 avocado, sliced or cubed
- ½ cup pico de gallo or chunky salsa
- ½ cup shredded cabbage
- ¼ cup pepitas, roasted and salted
- Vegetable oil
- Salt & pepper
1. Prepare the toppings
Set out the avocado, pico de gallo or salsa, cabbage, and pepitas for your taco assembly station.
2. Scramble the JUST Egg
Set a skillet over medium-low heat and coat lightly with vegetable oil. Shake the bottle of JUST Egg well and pour in your desired amount. Scramble the JUST Egg until the liquid is cooked through, stirring occasionally with a spatula. Then turn off the burner.
3. Warm the tortillas
Stack the number of tortillas you plan on using in a pot and cover. Warm the pot on low heat for 1-2 minutes, carefully flipping the whole stack of tortillas halfway through. The tortillas should be warm and pliable. If they seem dry, sprinkle in a few drops of water, cover and heat again.
4. Assemble the tacos
Lay out each tortilla on a plate and fill with desired amount of each topping. Enjoy immediately!
Pad Thai Noodles
- 4 oz flat rice noodles
- 1 tablespoon vegetable oil, divided
- 2 shallots, sliced
- 4 tablespoons store-bought Pad Thai sauce
- ¾ cup broccoli florets (or other crunchy vegetable)
- ½ cup shredded carrots
- 1 green onion, thinly sliced
- 1 cup JUST Egg
- ¼ cup roasted peanuts, coarsely chopped
- 1 lime, cut in half
- Red pepper flakes
- Cilantro, chopped (optional)
1. Cook the rice noodles
Bring water to a boil in a pot, just enough to cover the dried rice noodles. Once boiling, add the noodles and stir gently. Turn off the heat and let sit covered for about 8 minutes, until just tender. Soaking time will vary based on which noodles you’re using, so start checking them early to make sure they don’t get mushy. Use the pot lid to carefully drain off the water. Rinse the noodles with cold water and drain again. Toss with a little vegetable oil to keep them from sticking together. Cover and set aside.
2. Stir-fry the vegetables
In a skillet, heat a teaspoon of oil over medium-high heat. Add the shallots and sauté until softened and translucent, 2-3 minutes. Add the broccoli (or whichever vegetables you’re using) and stir-fry for 3-5 minutes, until tender. Add in the shredded carrot and sauté for another 1-2 minutes to soften. Transfer the cooked vegetables to a plate or bowl.
3. Scramble the JUST Egg
Lower heat to medium and add a little more oil to the skillet. Shake the JUST Egg well, pour about 1 cup into the skillet and scramble like an egg. Stir occasionally with a spatula, until all the liquid is just cooked through. Use your spatula to break the scramble into bite-sized chunks. Transfer to a separate plate or bowl.
4. Stir-fry everything together
Return the pot of noodles to medium heat. Pour in the Pad Thai sauce and stir gently to coat noodles. If the noodles are sticking together or to the pan, add a splash of water. Next, add the cooked vegetables and stir-fry together. Once everything is sizzling hot and the noodles are browned in a few spots, add in the scrambled JUST Egg and sliced green onion. Gently mix everything until heated through, then turn off the heat. Squeeze some lime juice over everything and taste for additional sauce or salt.
5. Garnish and serve
Transfer to serving plates and garnish with chopped peanuts, another squeeze of lime and cilantro (if you have it). Sprinkle with red pepper flakes for added heat. Serve immediately.
Getting your grocery list together? Check out the Best Foods for Hiking Days.