6 Easy Trangia Camping Recipes

In this article, our professional chef has created these easy trangia camping recipes for your next camping adventure.

Camping out in the open is a great way to unwind and enjoy the peace and tranquillity of the open wilderness. Cooking your camping meals should never be a chore, and you should be able to cook a simple and tasty meal in very little time.

Here I will give you 6 Easy Trangia Camping Recipes you can cook with your Trangia Cookset or any cookset with a pot and frying pan. Along with these easy recipes, I will give you tips on building on these basic recipes to create delicious camping meals. If you want to know what a Trangia Stove is please read my article on What is a Trangia Stove.

These easy trangia camping recipes are designed for solo campers, but you can easily adapt them for bigger groups.

I have also created an article on No Cook Camping Meals, which you might find of interested.

Easy Trangia Camping Recipes

These easy trangia camping recipes can be cooked using a trangia cookset with a pan and frying pan. You can use alcohol fuel or gas as your fuel source when cooking; just ensure you have a simmer ring if using the alcohol burner.

Alternatively, you can use any camping cookset with a burner, a pot and a pan.

For more recipes, read my article on camping breakfast ideas.

Trangia Camping Recipes

1. Trangia Pasta with Tomato Sauce:

This recipe is perfect for one person and can be cooked at a campsite or prepared at home in advance. I prefer to cook the pasta and sauce at home and then heat it in my trangia cooking pot at camp. It helps save on fuel and is much quicker.

Ingredients:

• 75g pasta
• Half a can of chopped tomatoes
• Half an onion, diced
• Two cloves of garlic, minced
• 1 tbsp olive oil
• 1 tsp of Dried Oregano or Mixed Herbs
• 1 tsp of sugar
• Salt and pepper to taste
• Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in the Trangia pot on medium heat.
2. Add the onions and garlic and cook until they are translucent.
3. Pour in chopped tomatoes and stir, then add herbs.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes (if using alcohol fuel, use a simmer ring to reduce heat).
5. Taste pasta sauce; if it tastes a little acidic, add sugar to reduce acidity.
6. Cover the sauce and place it on one side.
7. Cook the pasta on the Trangia stove following the instructions on the package (alternatively, use cooked pasta).
8. Drain the pasta and mix it with the tomato sauce over low heat.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with Parmesan cheese if desired.

This pasta recipe can be used as an excellent base for other recipes. You can add additional ingredients like cooked chicken or sausage. One of my favourites is to use sliced pepperoni or smoked sausage.

2. Trangia Egg Fried Rice for one:

I love this recipe because it is quick and easy to make at a campsite. The secret to making great-tasting fried rice is using day-old cooked rice. Having the rice a day old means, it won’t clump and will get an even coating when cooking.

Ingredients:

• 60g of cooked rice
• Two eggs, beaten
• Half onion, diced
• Half bell pepper, diced
• A hand full of frozen peas
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• Optional: handful of cooked prawns or cooked bacon

Instructions:

1. Heat the vegetable oil in the Trangia pot on medium heat.
2. Add the onions and bell pepper and cook until they are soft.
3. Add the frozen peas and cook until they are heated through.
4. Pour in the beaten eggs and stir until they are cooked. Break apart into chunks.
5. Add the cooked rice to the pot and stir until it is heated through and mixed well with egg and peas.
6. Drizzle the soy sauce over the top and stir until everything is well-mixed.

To make special fried rice, you can always add cooked shrimp and small diced bacon or ham for additional flavour and protein. 

3. Trangia Sausage and Bean Stew:

This is a perfect one-pot dish. With this recipe, you can cook and eat straight from the pot, which reduces the cleanup you must do, which is perfect. You can store and heat anything you don’t eat the following morning for breakfast.

Ingredients:

• Half a can of cannellini beans
• Two sausages, sliced
• A hand full of sliced Chorizo Sausage
• Half yellow pepper diced
• Half a red pepper diced
• Half an onion, diced
• Two cloves of garlic, minced
• Half a can of diced tomatoes
• 1 tsp of Cumin
• 1tsp of mixed herbs
• 1 tsp smoked paprika
• 1 tbsp of Vegetable oil
• Salt and pepper to taste

Instructions:

1. Heat the Trangia pot on medium heat.
2. Add the sliced sausages and cook until browned.
3. Remove the sausages from the pot and set them aside.
4. Add a little oil to the pot, then the peppers and onions, and cook until they are soft. (the chorizo will have released some oil, so you might not need to add too much oil)
5. Add garlic and cook for a minute, don’t burn.
6. Pour in the can of diced tomatoes and stir.
7. Add the smoked paprika, cumin and herbs and stir.
8. Drain the can of cannellini beans and add them to the pot.
9. Add the sausages back to the pot and stir.
10. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the sauce has reduced and thickened.
11. Season with salt and pepper to taste.

4. Trangia Scrambled Eggs with Bacon and Potatoes:

This is another excellent one-pot recipe that requires minimum effort for maximum flavour. This recipe is perfect for a late evening lunch or morning breakfast. Cooking a bigger batch the night before means you can have extra for breakfast the next day. Take a tortilla wrap with you and make a delicious breakfast burrito; you can always add in a little sausage or spice.

Ingredients:

• Four slices of bacon, chopped
• Two medium potatoes, diced small
• Three eggs
• Salt and pepper to taste
• 1 tbsp of vegetable oil

Directions:

1. Heat pan on med heat using an alcohol stove with a simmer ring or med heat on gas.
2. Add oil to the pan.
3. Add diced potatoes, and cook for 8-10 minutes or until the potatoes are tender. Then add bacon and cook until crispy or to your liking.
4. In a separate bowl, whisk the eggs and season with salt and pepper. (I always crack the eggs and whisk them at home, then pour them into a bottle and place a cap on them. When ready to cook, I season in the bottle, shake and add to the pan.)
5. Pour the eggs over the potato and bacon mixture and constantly stir until the eggs are fully cooked.
6. Serve hot.

5. Trangia Beef and Vegetable Stir-fry:

Ingredients:

• 100g beef, sliced into thin strips (round steak is perfect for this and cost-effective.)
• Half an onion, sliced
• Two garlic cloves minced
• Half a bell pepper, sliced
• A hand full of snow peas/mangetout
• 2 tbsp soy sauce
• 1 tbsp of honey (a nice squeeze will do.)
• 1 tbsp cornstarch
• Two tablespoons of vegetable oil
• Salt and pepper to taste

Directions:

1. Mix the soy sauce, honey and cornstarch together in a bowl.
2. Heat the vegetable oil in the Trangia frying pan on high heat using whatever fuel you have.
3. Add the sliced beef and cook until browned on all sides, then remove from the pan and set aside (don’t overcook as this will become tough, just colour on each side).
4. Add the sliced bell peppers and onion and cook on high, stirring regularly (colour adds flavour, so keep stirring. When you see colour on the pepper and get a toasted smell, you are good)
5. Add the garlic and snow peas/mangetout, and cook for an additional 2-3 minutes or until the vegetables are tender. 
6. Add the cooked beef back to the pan and the soy sauce, honey, and cornstarch mixture.
7. Stir until the sauce thickens and coats the vegetables and beef.
8. Season with salt and pepper to taste.
9. Serve hot.

This recipe goes perfectly with the trangia stir-fried rice, or you can soak some egg noodles in boiling water in one of your trangia pots, then add them to the beef at the end of cooking and mix.

6. Trangia Crispy Potato Rosti with Fried Egg

Ingredients

• 1 large Russet or Maris Piper potato
• 1 or 2 large Eggs
• 2 or 3 tbsp of neutral flavour oil for frying
• Salt and Pepper to taste

Directions:

1. Peel your potato at the campsite and grate using a coarse grater into a bowl or spare pot. Once all the potato is grated, squeeze as much liquid from the grated potato and discard the liquid.
2. Season the grated potato with salt and pepper; if you have onion, finely chop and mix it into the grated potato for extra flavour. Use a fork to mix the potato with seasoning.
3. Place your Trangia Pan on high heat, then add in the oil.
4. Place your grated potato into the pan and use a spoon or the back of a spatula to press down to make a cake.
5. Cook rosti for 3 to 4 minutes checking that it isn’t burning.
6. Once brown and crisp, turn your rosti over and cook until crisp on the other side. The rosti should take 5 or 6 minutes to ensure it is cooked through and crisp on both sides.
7. Remove rosti and place on a place or your Trangia plastic lid.
8. Add a little oil to your pan and add one or two eggs and fry to your liking. Ensure to season them.
9. Serve on top of your rosti for the perfect evening snack or morning breakfast.

Note: You can adapt these recipes to include different ingredients based on your preferences and availability. Just be sure to adjust the cooking times and temperatures accordingly.

Read my article on No Cook Camping Meal Ideas to supplement your next camping trips.

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