Let’s be honest, RV cooking comes with its own set of challenges. From managing limited space and organizing your pantry to juggling gas or electricity and preventing your cozy 6m² home from turning into a restaurant with lingering smells, the task can seem daunting.
However, with the right organization, anything is possible. In our camper van, we’ve discovered little tips and tricks to make this experience enjoyable.
In this article, we’ll share how to cook in an RV efficiently, the proven hacks we use, and, of course, some of our favorite easy RV meals.
Let us know what you think! 😋
- 10 Easy and Quick RV Meal Ideas for Life on the Road
- 10 Tips for Cooking in a Van or RV
- Tip #1: Storing and Preserving Food
- Tip #2: Keep It Simple
- Tip #3: Enhance Your Meals with Spices and Herbs
- Tip #4: Make the Most of Leftovers
- Tip #5: Ventilate, Ventilate, Ventilate!
- Tip #6: Properly Stock Your Refrigerator
- Tip #7: Park on a Level Surface
- Tip #8: Avoid Cooking Outside in Strong Winds
- Tip #9: Don’t Throw Anything Down the Sink
- Tip #10: Do the Dishes ASAP (and Save Water!)
- Essential Accessories for Cooking in a Van
10 Easy and Quick RV Meal Ideas for Life on the Road
No Fridge Needed: 5 Easy RV Meal Ideas for Van Life
Whether by choice or necessity, not having a fridge doesn’t mean you can’t whip up delicious meals in your van.
Contrary to what you might think, many ingredients can be stored perfectly well without refrigeration. To save space, we removed our fridge, and yes, it requires a bit more planning. Sure, you might have to go without certain things, but no, it’s not impossible or unbearable.
If you want to learn more about living van life without a fridge, check out our dedicated article. You’ll discover which foods don’t need to be refrigerated.
Now, let’s dive into 5 easy RV meal ideas we make most often. Some of them don’t even require cooking!
Garlic and Sun-Dried Tomato Pasta
Ingredients
- 200 g Pasta (spaghetti, penne, fusilli, or your choice)
- 1 handful Sun-dried tomatoes
- 2 or 3 clove Finely minced garlic
- 0.5 teaspoon Paprika
- 1 handful Dried or fresh parsley (for garnish)
- 2 tablespoons Olive oil
- 1 pinch Salt and pepper
Instructions
- In a pot, cook the pasta according to the package instructions. Drain and set aside.
- In a skillet or pot, heat the olive oil over medium heat. Add the minced garlic and paprika. Sauté for 1 to 2 minutes until the garlic is golden but not burned.
- Add the chopped sun-dried tomatoes to the skillet and stir for about a minute.
- Toss in the cooked pasta, mixing well to ensure the pasta is evenly coated with the garlic, oil, and sun-dried tomatoes.
- Season with salt and pepper, and give it a good stir.
- Serve hot, garnished with chopped parsley.
Sautéed Vegetables
Ingredients
- 1 can Canned chickpeas (400g / 14 oz)
- 1 can Diced tomatoes (400g / 14 oz)
- 1 Onion
- 2 cloves Garlic
- 1 little Zucchini
- 1 Carrot
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- Salt and pepper (to taste)
- A sprinkle of dried basil or parsley for garnish (optional)
Instructions
- Preparing the Vegetables: Peel and finely chop the onion and garlic. Cut the zucchini and carrot into small pieces.
- Cooking the Vegetables: In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
- Adding the Spices: Stir in the paprika and cumin, making sure the onions and garlic are well coated with the spices.
- Adding Fresh Vegetables: Toss in the zucchini and carrot pieces. Sauté for about 5 minutes until they begin to soften.
- Adding Canned Vegetables: Drain the chickpeas and add them to the skillet, followed by the can of diced tomatoes (including the juice).
- Final Cooking: Let the mixture simmer over medium heat for about 15 minutes, stirring occasionally.
- Seasoning: Add salt and pepper to taste.
- Garnishing and Serving: If you have dried basil or parsley, sprinkle a little on top before serving.
Couscous and Roasted Veggie Bowl
Ingredients
- 1 cup couscous
- 1 can Canned chickpeas (400g / 14 oz)
- 2 Carrots
- 1 Red bell pepper
- 2 tablespoon Olive oil
- 1 teaspoon Paprika
- Salt and pepper (to taste)
- Water (for the couscous)
- A sprinkle of dried parsley for garnish (optional)
Instructions
- Preparing the Vegetables: Peel the carrots and slice them into rounds. Remove the seeds from the red bell pepper and cut it into strips.
- Cooking the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the carrots and bell pepper, then sprinkle with paprika, turmeric, salt, and pepper. Roast for about 10 minutes, stirring occasionally.
- Preparing the Couscous: While the vegetables are cooking, pour 1 cup of couscous into a pot and add 1 cup of water. Bring to a boil, then reduce the heat and let it cook for 5 minutes. Turn off the heat and let it sit for another 5 minutes.
- Preparing the Chickpeas: Drain the chickpeas and add them to the roasted vegetables in the skillet. Mix well and heat for 2-3 minutes.
- Assembling the Bowl: Divide the couscous between two bowls, then top with the roasted vegetables and chickpeas.
- Garnishing: If you have any, sprinkle a little dried parsley on top for the finishing touch.
AVOCADO AND CANNED TUNA TOASTS
Ingredients
- 4 slices Whole grain bread or country-style bread (can be bought the same day)
- 1 can Canned tuna
- 2 Avocados
- 1 Lemon
- Salt and pepper to taste
- A few fresh or dried cilantro leaves (optional)
Instructions
- Avocado Prep: Cut the avocados in half, remove the pit, and scoop out the flesh with a spoon. Mash the avocado with a fork in a bowl.
- Seasoning the Avocado: Squeeze fresh lemon juice over the mashed avocado, add salt and pepper to taste, and mix well.
- Tuna Prep: Open the canned tuna, drain the oil or water, and flake it into a separate bowl.
- Assembling the Toasts: Lightly toast the bread slices. Spread a generous layer of mashed avocado on each toast.
- Adding the Tuna: Top the avocado toasts with flaked tuna.
- Garnish: If you have cilantro, sprinkle a few leaves on top for an extra touch of flavor.
STIR-FRIED BUCKWHEAT NOODLES WITH VEGETABLES
Ingredients
- 1 pack buckwheat noodles (soba)
- 1 Zucchini
- 1 Carrot
- 1 Red onion
- 2 cloves Garlic
- 3 tablespoon Soy sauce
- 1 tablespoon Olive oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Cooking the Noodles: Cook the buckwheat noodles according to the package instructions. Once done, drain and set aside.
- Preparing the Vegetables: Peel and finely chop the red onion and garlic. Slice the zucchini and carrot into thin strips.
- Cooking the Vegetables: In a large pan, heat olive oil over medium heat. Add the garlic and onion, sautéing until soft and fragrant.
- Adding the Vegetables: Stir in the zucchini and carrot. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.
- Combining Everything: Add the cooked noodles to the pan and mix well until everything is evenly combined. Drizzle with soy sauce and toss to coat.
- Garnish: Serve in bowls and sprinkle with sesame seeds if you have them.
With a Fridge: 5 Easy RV Meals for Van Life
If you have the ability to keep food cold, it offers two major advantages:
- You can store more protein-rich foods like meat and fish.
- Leftovers can be preserved longer, reducing waste.
Here are a few easy RV meals you can make with a fridge:
Mediterranean Pasta with Feta, Cherry Tomatoes, and Olives
Ingredients
- 200 g Short pasta (such as penne or farfalle)
- 10 Cherry tomatoes, halved
- 100 g Crumbled feta cheese
- 1 handful Pitted black olives, sliced
- 1 tablespoon Olive oil
- 1 clove Finely chopped garlic
- Fresh basil, chopped
- 0.5 lemon Lemon zest
- Salt and pepper
- Espelette pepper (or substitute with a mild chili powder)
Instructions
- Cook the Pasta: Boil the pasta according to the package instructions until al dente. Drain and reserve one cup of the cooking water.
- Sauté the Garlic: In a large pan, heat olive oil over medium heat. Add the chopped garlic and sauté briefly until fragrant.
- Cook the Tomatoes: Add the halved cherry tomatoes to the pan and cook until they start to soften.
- Combine with Pasta: Add the cooked pasta to the pan with the tomatoes. If the mixture feels too dry, add a little reserved pasta water to reach the desired consistency.
- Add the Final Touches: Stir in the crumbled feta, sliced olives, and lemon zest. Mix well to combine.
- Season: Add salt, pepper, and a pinch of Espelette pepper (if desired) for a slight kick.
- Serve: Enjoy hot, garnished with freshly chopped basil.
Grilled Chicken and Fresh Mango Salad
Ingredients
- 2 breasts chicken
- 1 fresh mango
- 1 Mixed salad greens (arugula, spinach, etc.)
- 2 tablespoon Olive oil
- Juice of one lemon
- Salt and pepper
- A pinch of Espelette pepper (optional)
Instructions
- Season the Chicken: Sprinkle the chicken breasts with salt, pepper, and a pinch of Espelette pepper if using.
- Cook the Chicken: Heat a pan with a little olive oil over medium heat. Grill the chicken for about 6-7 minutes per side until fully cooked.
- Prepare the Mango: Peel and cut the mango into small cubes.
- Assemble the Salad: In a large bowl, mix the salad greens, mango cubes, and fresh lemon juice.
- Add the Chicken: Once the chicken has cooled slightly, slice it into thin strips and add it to the salad.
- Serve: Divide the salad into two plates, drizzle with olive oil, and serve immediately.
Teriyaki Chicken Bowl with Rice and Avocado
Ingredients
- 2 chicken breasts
- 1 avocado
- 1 cup white or brown rice
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Cook the Rice: Follow the package instructions to cook the rice. Once done, drain and set aside.
- Prepare the Chicken: Cut the chicken breasts into small pieces and season with a little salt and pepper.
- Cook the Chicken: Heat sesame oil in a pan over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes until golden brown.
- Add the Teriyaki Sauce: Once the chicken is fully cooked, pour in the teriyaki sauce and let it simmer for 3-4 minutes until the sauce thickens slightly.
- Prepare the Avocado: While the chicken is simmering, cut the avocado in half, remove the pit, and slice the flesh into thin pieces.
- Assemble the Bowl: Add a portion of rice to each bowl. Top with the teriyaki chicken and avocado slices.
- Garnish: Sprinkle sesame seeds on top for an extra touch of flavor.
Mushroom and Chicken Risotto
Ingredients
- 1 tablespoon Olive oil
- 1 Chopped onion
- 150 g Risotto rice
- 250 g Button mushrooms
- 200 g Turkey (or chicken)
- 1 liter Chicken broth
Instructions
- Heat the Oil: In a large pot over medium heat, warm the olive oil.
- Cook the Onion and Turkey: Add the chopped onion and sliced turkey (or chicken). Sauté for about 5 minutes until lightly browned.
- Add the Mushrooms: Stir in the mushrooms and cook for another 5 minutes until they soften.
- Incorporate the Rice: Add the risotto rice and stir until it becomes slightly translucent and absorbs all the juices.
- Gradually Add the Broth: Pour in the chicken broth little by little, allowing the rice to absorb it before adding more. Continue this process for about 20 minutes until the rice is creamy and fully cooked.
- Serve: Top with grated Parmesan cheese and enjoy!
Savory Toast: Butter Beans and Cheese
Ingredients
- 1/2 Red onion
- 1/2 Red or green chili pepper
- 200 g Butter beans
- 100 g Cheese (your choice)
- 1 teaspoon Curry powder
- 1 Garlic clove
- 3 tablespoon Cream
- 2 teaspoon Olive oil
- 1 tablespoon Apple cider vinegar
Instructions
- Marinate the Onion & Chili: In a bowl, add sliced red onion and sliced chili pepper. Season with salt and drizzle with apple cider vinegar. Set aside.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a pan over medium heat. Finely chop the garlic and add it to the pan along with 1 teaspoon of curry powder. Cook for about 1 minute until fragrant.
- Cook the Beans & Cheese: Add the butter beans and your choice of cheese to the pan. Season generously with salt and pepper.
- Melt & Cool: Once the cheese starts to melt, remove from heat and let it cool for 2 minutes. Stir in the cream to create a rich, creamy texture.
- Toast the Bread: Grill a few slices of bread in a pan with a bit of olive oil until golden and crispy.
- Assemble & Serve: Spoon the butter bean mixture onto the toasted bread. Top generously with the marinated onions. Season with extra salt and pepper if needed.
For more inspiration and delicious recipes, here are two comprehensive books:
- « Ma cuisine en van et en camping« – A great guide to enjoying tasty meals on the road, without an oven and with minimal kitchen tools.
- « 80 Recettes en Van & Camping-car« – Packed with quick, budget-friendly, and diverse recipes perfect for van life and RV adventures.
These books are perfect resources for anyone looking to elevate their RV cooking experience with easy RV meals! 🚐🍽️
10 Tips for Cooking in a Van or RV
Tip #1: Storing and Preserving Food
To successfully store and preserve food on the road, you need to plan ahead, keep food fresh longer, and at the same time, avoid overstocking. Here are four practical tips to help you:
- Tip #1: Plan Your Meals : Think ahead and write down a few meal ideas. This will prevent you from overbuying, help optimize storage space, and reduce food waste.
- Tip #2: Choose Long-Shelf-Life Foods : Opt for foods that stay fresh longer, so you don’t have to shop every other day. For example, chickpeas last much longer than meat while providing a similar protein intake—perfect for easy RV meals.
- Tip #3: Store Food Properly: Keep your food in sealed containers and store it in your cabinets. This helps protect it from moisture and heat while also preventing mice (yes, they can sneak into a van!). A dry, cool place is best for long-term storage.
- Tip #4: Eat Fresh, Buy Local: When traveling, take advantage of local farms and markets. Buying fresh produce from small producers means you get high-quality food while supporting local businesses. Plus, you can buy just what you need for the day, keeping your van clutter-free and allowing you to enjoy regional specialties.
By following these simple strategies, RV cooking becomes easier, more efficient, and waste-free! 🚐🍽️
Readers of this article also enjoyed:
- How to Store Food in a Van Without a Fridge? – Practical tips for keeping your food fresh without refrigeration.
- How to Build a Desert Fridge for Your Camper Van? – A DIY solution to store food efficiently in a van.
Tip #2: Keep It Simple
Living in a camper van means adapting to a small space. But that’s also the essence of van life—living simply with fewer things.
When it comes to RV cooking, prioritize easy-to-make meals that don’t require too many ingredients or kitchen tools. After all, you might not want to pack a vegetable peeler!
Keeping it simple doesn’t mean eating only pasta. You can also try:
- Zucchini and corn fritters
- Crispy potato rösti
- Bacon and mushroom omelet
- Baked eggs (« œufs cocotte »)
- And many more!
There are endless delicious meals you can make with just a few ingredients and minimal kitchen equipment.
One-Pot Meals: A Game Changer
Ever heard of one-pot meals? The idea is simple—cook everything in one pot or pan. You can make:
- One-Pot Pasta (pasta-based dishes)
- One-Pot Rice (rice-based meals)
These recipes are simple, quick, and require minimal cleanup—perfect for van life! Our favorite? One-pot pasta with bell peppers and chorizo—an absolute treat!
For even more inspiration, the book « One Pot Pour Mes Potes« is filled with quick and easy one-pot recipes.
Wraps: The Ultimate Van Life Hack
We also love making wraps with tortillas—you can fill them with almost anything, making it easy to mix things up. Plus, they can be used for multiple meals. Another simple, quick, and delicious option for life on the road!
By keeping your meals simple and efficient, you’ll spend less time cooking and more time enjoying your adventures. 🚐🍽️
Tip #3: Enhance Your Meals with Spices and Herbs
If you’re keeping your recipes simple, you can still elevate your meals by adding spices and aromatic herbs. They enhance flavors and make your dishes more exciting—without requiring extra ingredients or effort.
Even before van life, we loved using spices in our cooking. Our favorites? Curry, paprika, chili powder, tarragon, turmeric, spice blends, and Herbes de Provence.
These little additions make a huge difference, transforming even the simplest RV cooking recipes into flavorful and satisfying meals! 🚐🍲✨
Tip #4: Make the Most of Leftovers
Having leftovers in a van can be a bit tricky. You don’t always feel like eating them, but you also don’t want to waste food. So, you store them, cook new meals, and suddenly, leftovers keep piling up.
With a little creativity, you can turn those leftovers into entirely new meals. For example:
- Stale bread? Make croutons for your salads.
- Leftover pasta? Turn it into a refreshing cold pasta salad.
- Extra meat? Chop it up finely (it takes less than 10 minutes with a good knife) and make a delicious hash.
By repurposing your leftovers, you save space, reduce waste, and simplify RV cooking, all while enjoying tasty meals! 🚐🍽️♻️
Tip #5: Ventilate, Ventilate, Ventilate!
Odors cling to everything, and in 6m², it’s even worse!
Whenever you cook, make sure to ventilate properly.
If your camper van is VASP-certified, you already have permanent ventilation (as required by NF EN 721 regulations). However, if you’re cooking sardines or any other strong-smelling dish, those small vents won’t be enough!
Unless you want to feel like you’re sleeping in a fishing boat for days, be proactive:
- Open your windows while cooking (or at least your doors if you don’t have windows).
- Consider installing a roof vent with an electric fan to help remove odors more effectively.
- Cook outside whenever possible—the best solution for fresh air and an even better van life experience!
Good ventilation is key to keeping your van fresh and making RV cooking much more enjoyable! 🚐💨🍳
Tip #6: Properly Stock Your Refrigerator
A camper van or RV fridge runs on electricity, gas, or both, and in van life, these are precious resources since they’re limited.
When it comes to saving energy, there are two common beliefs:
- Some say you should overfill your fridge.
- Others believe you should keep it as empty as possible.
Well, neither of these is entirely correct.
- If your fridge is too full, air circulation is restricted, making it harder for the fridge to cool everything evenly. This forces it to work harder and consume more energy.
- If your fridge is too empty, it warms up faster and has to use more energy to maintain the right temperature.
The Perfect Balance
The best approach is to keep it moderately stocked—not too full, but not too empty either.
💡 Pro Tip:
- If your fridge isn’t very full, place bottles of water inside to help maintain the cold temperature.
- If it’s completely empty, turn it off to save energy.
By managing your fridge wisely, you’ll optimize energy use and make RV cooking more efficient while extending your time off-grid! 🚐❄️🍽️
Tip #7: Park on a Level Surface
This might seem like a simple tip, but the inclination of your van can actually impact your cooking—especially cooking times!
If you’re parked on a slope and need to boil water or simmer a sauce, you might notice it takes much longer than usual… (Yes, we’ve learned this the hard way! 😆)
How to Check if You’re Parked Level?
To make sure your van is as flat as possible, use a small bubble level or even a level app on your phone.
Cooking is much easier when your pots and pans stay evenly heated—another simple yet crucial tip for stress-free RV cooking! 🚐🔥🍳
Tip #8: Avoid Cooking Outside in Strong Winds
If you have a portable gas stove, you get the chance to cook with an incredible view. However, if it’s too windy, it’s best to cook inside instead.
Why?
Strong wind can disrupt the gas flame, making it weaker or even blowing it out. This means:
- Longer cooking times
- More gas consumption
- Frustration when your food takes forever to cook
So, when the wind picks up, bring your RV cooking indoors—it will save you both gas and time! 🚐🔥🍳
Tip #9: Don’t Throw Anything Down the Sink
We’re all used to it—when washing dishes, it’s easy to rinse leftover food down the sink.
But in a camper van, you don’t empty your grey water tank every day. That means any food scraps that go down the drain stay in your tank for days…
… and that’s a recipe for bad smells 🤢.
How to Avoid This?
✅ Use a sink strainer – It lets water through while catching food particles before they clog your pipes.
✅ Scrape plates before washing – The simplest solution? Just finish your food 😜!
Keeping your pipes clean means less maintenance and no nasty odors, making RV cooking much more pleasant! 🚐💧🍽️
Tip #10: Do the Dishes ASAP (and Save Water!)
No one – or almost no one – enjoys doing the dishes.
However, in a van, you don’t have the luxury of unlimited water like in a house. You need to be mindful of how you use it.
Don’t let food dry in your pot or pan. Clean it as soon as possible to avoid using more water to scrub it later.
You can also check out our tip for washing dishes in a camper van with just 2 liters of water—a game-changer for conserving water on the road! 💧🚐🍽️
Readers of this article also enjoyed:
- How to Save Water While Living in a Van? – Practical tips for conserving water during your van life adventures.
- Where to Find Water Points to Refill Your Camper Van Tanks? – A guide on where to find reliable water refill stations while on the road.
These articles are perfect for helping you make the most of your resources while enjoying RV cooking and van life! 🚐💧🍽️
Essential Accessories for Cooking in a Van
What are the essential accessories you need in your kitchen to cook anywhere on the road?
You don’t want to bring too many utensils, or your camper’s cupboards will quickly become overloaded. On the other hand, the more tools you have, the more recipes you can make.
The key to a good cooking accessory for van life is one that is:
- Affordable
- Lightweight
- Compact
- Durable
- Versatile
With the right accessories, you can prepare a variety of meals without taking up too much space or weight in your van. 🚐
1. Kitchen Utensils
We won’t linger on this too much. Living in a camper van is more like living in a small home than traditional camping.
So, avoid packing plastic camping utensils. Of course, you can do it, but eating with plastic knives and forks isn’t exactly ideal.
The basics include:
- Plates
- Glasses
- Knives, forks, spoons
For kitchen utensils, you can opt for a kitchen utensil kit, which typically includes a cutting board, spatula, scissors, kitchen knife, rice spoon, ladle, and tongs—all in a convenient carrying pouch.
Or you can choose Rodol’f le Rouleau Nomade, a compact roll that contains 15 essential kitchen tools designed specifically for van life.
Next, you’ll need a good kitchen knife. There are many options out there, but for value and durability, check out the SHAN ZU brand.
And of course, there’s the popular Swiss army knife—a multi-tool that includes:
- Knife (large and small blade)
- Can opener
- Screwdriver
- Wire strippers
- Punch
- Corkscrew (a must-have, honestly!)
- Scissors
- And 8 more tools!
Other useful utensils that come in handy are:
- Whisk
- Vegetable grater
- Wooden spatula
With the right set of utensils, your RV cooking will be easier and more enjoyable, without taking up too much space in your van. 🚐🍴
2. Cooking in a Van: Cooking Appliances
In Hermès (our camper van), we have a built-in gas stove with two burners.
But that’s not all!
We also have a small camping stove that runs on gas, which allows us to cook outside.
We’ve used it a lot during our road trips in the camper van, especially when we wanted to enjoy cooking in the open air.
Lastly, to wrap up the essential cooking appliances you need in your van, you can rely on the Omnia oven.
It’s lightweight, easy to use, and simple to clean. It’s the best friend of digital nomads and saves you from installing a power-hungry oven in your van!
With these essential appliances, RV cooking becomes much more versatile and efficient, no matter where you are on the road. 🚐
3. Pots and Pans
When it comes to cooking in a van, having the right pots and pans is crucial for preparing a variety of meals with ease. You’ll want to choose cookware that is compact, durable, and easy to clean.
For a van life kitchen, here are some must-haves:
- Non-stick frying pan – Ideal for quick cooking and easy cleanup.
- Medium-sized pot – Perfect for boiling pasta, soups, or rice.
- Large pot – Useful for stews, one-pot meals, or when you need to cook for more people.
- Lid for each pot – Helps to speed up cooking and conserve energy.
To save space, consider stackable cookware that fits neatly in your cabinets. Additionally, cast iron pans are excellent for versatility and durability but can be heavy, so only bring one if you’re okay with the weight.
Having the right set of pots and pans will make cooking in your van easier and more enjoyable, without taking up too much space or adding extra weight!
4. Other Essential Items for Cooking in a Van
- Trivets (Ikea ones are really great)
- Lightweight cutting board
- Plastic containers to store your food (and prevent ant invasions)
- Italian coffee maker (because we love coffee)
- One or more bowls with lids
- Glass jars (for buying in bulk)
- Fruit and vegetable rack or basket
- Reusable beeswax food wrap
- Washable sponge
- Colander
- Lighter or matches (essential if you’re cooking with gas)
- And more!
With these additional essentials, you’ll be well-equipped to make RV cooking both practical and enjoyable, while keeping your space organized and efficient.
We hope you enjoyed this article and that it answered some of your questions! For more nomadic recipes, follow us on Pinterest 👍
You can also join our newsletter « La Lettre Libre » to receive our articles directly in your inbox (just below 👇). We also share insights about Hermès, our camper van, and how we’re managing our transition from sedentary life to digital nomads!
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