Isis’ Grand Canyon Veggie Spaghetti
Ready In: 30 mins
Serves: 10
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 tablespoons diced onions
- 2 tablespoons bell peppers
- 2 tablespoons broccoli
- 2 tablespoons carrots
- 2 tablespoons mushroom pieces
- 2 tablespoons celery
- 1⁄2 cup tomatoes
- 5 1⁄2 tablespoons tomato powder
- 12 ounces textured vegetable protein
- 1 1⁄2 teaspoons dried garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 1 teaspoon parsley
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup cheddar cheese powder
- red chili pepper flakes (optional)
- 2 lbs dry pasta
Directions
- Store olive oil in a leak proof container.
- In a zip-lock (#1) bag mix: dried onions, peppers, broccoli, carrots, mushrooms, celery and dried tomatoes.
- In a separate zip-lock (#2) mix tomato powder, TVP, garlic, spices and sugar.
- In a third zip-lock (#3) pack cheese powder.
- In a large camp pot, add veggies (zip-lock #1) and 2 2/3 to 3 cups of water allow to sit 20 minutes.
- Add zip-lock #2 to veggies in pot, simmer on camp stove 5 - 8 minutes until textured vegetable protein is tender.
- In a separate pot boil pasta per package directions. Drain pasta.
- Serve pasta with sauce, cheese, and red pepper flakes.
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