Van recipes

If you have these few simple ingredients and cooking utensils, you can make these delicious plant-based recipes in your van. You’ll be the talk of the campsite, chef.

Not all who wander are lost, and, similarly, not all who travel in vans skip breakfast.

We’ve pulled together an entire collection of van life-friendly recipes so good you won’t even miss the kitchen. Each of these delicious recipes uses easy-to-find ingredients that won’t take up too much space in your van fridge and pantry, simple cooking tools and requires only minimal cleaning.

Say goodbye to fragile eggshells and messy clean-ups on the road with perfectly packaged (plant-based!) eggs. JUST Egg’s versatility lets you up your van-cuisine game – whether you want to whip up some fluffy French toast or transform a basic bowl of rice into a sizzling stir-fry.

Let’s hit the road and get scrambling.

Pressed omelette sandwich with
spicy sauerkraut


Anthony Strong, a longtime San Francisco-based chef and lifetime lover of camping, developed this delicious omelette-meets-sandwich recipe especially for the van kitchen. When the coronavirus pandemic forced many restaurants to close, Strong improvised and combined his loves of food and camping and began serving acclaimed van dinner experiences out of his own ride, named SuperStella.

Makes 1 large sandwich

  • 2 slices of 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 and pepper, to taste


  • iron skillet icon

    Cast iron skillet

  • spatula icon


01 / 08

Prepare the vegetables


Mix the sauerkraut and chopped peppers together.

02 / 08

Toast the bread


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.

03 / 08

Scramble the JUST Egg


Return the skillet to medium-high heat and add a heaping spoonful of butter. Once bubbling, 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.

04 / 08

Make the omelette


When the JUST Egg is halfway cooked through, remove the pan from the burner; – the residual heat will help it set into an even omelette 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 omelette.

05 / 08

Fold the omelette


Slide the spatula underneath the omelette to loosen it from the bottom of the pan, then fold it in half, pressing down firmly to seal everything together.

06 / 08

Make the sandwich


Sprinkle half of the remaining cheese evenly over the non-buttered side of one bread slice, then slide the omelette on top. Scatter the remaining cheese and top with the second bread slice, – butter side up.

07 / 08

Toast the sandwich


Wipe any remaining bits of JUST 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.

08 / 08

Perfect it


Cook the first side of the sandwich for three to four minutes. Once the bread is golden-brown and crispy, flip it over, press it down again and cook the second side for another three to four minutes.

Breakfast tacos


Serves 2

  • 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 and pepper, to taste


  • iron skillet icon

    Nonstick skillet

  • saucepan icon


01 / 04

Prepare the toppings


Set out the avocado, pico de gallo or salsa, cabbage and pepitas for your taco- assembly station.

02 / 04

Scramble the JUST Egg


Set your 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 until the liquid is cooked through, stirring occasionally with a spatula. Turn off the burner.

03 / 04

Warm the tortillas


Stack the number of tortillas you plan on using in your pot and cover with the lid. Warm the pot on low heat for one to two 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.

04 / 04

Assemble the tacos


Lay out each tortilla on a plate and fill with desired amount of each topping.

Pad Thai


Serves 2

  • 4 ounces 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)


  • saucepan icon


  • iron skillet icon


  • spatula icon


01 / 05

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 eight minutes. 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 drain the water. Toss the cooked noodles with a little vegetable oil to keep them from sticking.

02 / 05

Sauté the vegetables


In a skillet, heat ½ teaspoon of oil over medium-high heat. Add the shallots and sauté for two to three minutes. Add the broccoli (or whichever vegetables you’re using) and saute for three to five minutes. Add the shredded carrots and sauté for another one to two minutes. Transfer the cooked vegetables to a plate or bowl.

03 / 05

Scramble the JUST Egg


Lower heat to medium and add a little more oil to the skillet. Pour in the JUST Egg and scramble, stirring occasionally with a spatula, until all the liquid is cooked through. Use your spatula to break the scramble into bite-sized chunks. Transfer to a separate plate or bowl.

04 / 05

Sauté everything together


Return the pot of noodles to medium heat. Pour in the Pad Thai sauce and stir to coat noodles. If the noodles are sticking together or to the pan, add a splash of water. Next, add the cooked vegetables and sauté together. Once everything is sizzling and the noodles are browned in a few spots, add in the scrambled JUST Egg and sliced green onion. Mix everything until heated through and turn off the heat. Squeeze some lime juice over everything and taste for additional sauce or salt.

05 / 05

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.