1/3 cup dried veggies (peas and carrots, corn, your favorite) 1/2-2/3 cup chicken flavor TVP chunks
1/4 cup dried lentils
10 ounces couscous
2 cups water
1-2 tablespoons curry powder, to taste
1 teaspoon dried onion flakes
1/2-1 teaspoon dried bell pepper flakes, optional
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon oil or powdered shortening, optional
1. At home, pack dried vegetables and lentils in a zip-top bag. Pack TVP in a separate bag, and raisins in a separate bag. Pack everything else together in a bag. You may wish to only add 1 tablespoon of curry powder to mix and reserve rest to add to taste, depending on your crew.
2. In camp, the morning you plan to cook this meal, add water to cover dried veggies and lentils. Let soak all day in baggie. When ready to cook, boil 2 cups water with dried veggies, lentils, and TVP. Reduce heat and simmer 5 minutes. Add couscous and other seasonings. Stir well and remove from heat.
3. Let sit 5 minutes covered to absorb water. Top with raisins. If desired, you can cook couscous and seasonings separately, andtop with veggies, TVP, and lentils. If preferred, cook with 1 tablespoon curry, and reserve the rest to add as desired.
Remember to leave no trace.
Source of recipe: I think this is based off of a non-vegan backpacking recipe.