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Wild Chef’s veg Pie

By Wild Chef Anders Klint on 2014.04.02 In Dinner Vegetarian

This hearty meal is perfect for cold-weather camping and is ready in mere minutes.

Ingredients
7 ounce package baked tofu (savory flavor)
4 ounce package mashed potatoes
1 packet mushroom sauce
1/2 cup dried mushrooms
1/4 cup dried mixed vegetables
1/2 teaspoon
vegetable bouillon
1/4 teaspoon
dried sage
1/2 teaspoon
dried thyme
Dash of salt and pepper
Directions
At home: Combine the vegetables, sage, thyme and bouillon in a plastic freezer bag. Place the potatoes in a second freezer bag. Carry the mushroom sauce and diced tofu separately.
On the trail: Bring 3 cups of water to a boil and pour 2 cups into the potatoes and 1 cup into the vegetables. While the vegetables are rehydrating, sauté the tofu. Add the vegetables to the tofu, but don’t drain the vegetables. Add the packet of mushroom sauce and stir well to help it thicken. Top the mixture with mashed potatoes before serving.
Serves 2-4

campfire

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