Backpacking Spaghetti
3 (3-ounce) packages ramen-type noodles
1-1/2 cups beef-flavor TVP (textured vegetable protein)
1/2 cup nutritional yeast for topping, or to taste
1/4 cup tomato powder
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons sugar (optional - kids like it)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried onion
1/8 teaspoon pepper
3 to 4 cups water
Note: You could also use tomato paste in tubes and reduce water some. If you can find vegan tomato soup or dip mix, that works well, too.
[u]At home[/u]: 1. Discard ramen noodle season packets.
2. To separate zip-top plastic baggies, add: a. Bag 1: ramen noodles b. Bag 2: TVP c. Bag 3: nutritional yeast d. Bag 4: tomato powder, Italian seasoning, sugar, garlic powder, salt, dried onion, pepper
[u]In camp[/u]: 3. Boil water with TVP. Add noodles. Reduce heat and simmer 3 minutes.
4. Stir in seasonings. Simmer 1 to 2 minutes. Remove from heat.
5. Sprinkle with nutritional yeast as desired.
Remember to Leave No Trace.
Source of recipe: This is based off of a dried beef recipe I used for Scout backpacking trips.
SO HOW'D IT GO?
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