Isis’ Grand Canyon Veggie Spaghetti

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 tomato
• 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

1. 1

   Store olive oil in a leak proof container.

2. 2

   In a zip-lock (#1) bag mix: dried onions, peppers, broccoli, carrots, mushrooms, celery and dried tomatoes.

3. 3

   In a separate zip-lock (#2) mix tomato powder, TVP, garlic, spices and sugar.

4. 4

   In a third zip-lock (#3) pack cheese powder.

5. 5

   In a large camp pot, add veggies (zip-lock #1) and 2 2/3 to 3 cups of water allow to sit 20 minutes.

6. 6

   Add zip-lock #2 to veggies in pot, simmer on camp stove 5 - 8 minutes until textured vegetable protein is tender.

7. 7

   In a separate pot boil pasta per package directions. Drain pasta.

8. 8

   Serve pasta with sauce, cheese, and red pepper flakes.