Isis’ Grand Canyon Veggie Spaghetti

Ingredients

• 2 tablespoons bell pepper 
• 2 tablespoons bell pepper 
• 2 tablespoons broccoli 
• 2 tablespoons carrots 
• 2 tablespoons celery 
• 1 cup cheddar cheese 
• 1 tablespoon basil dried
• 1.5 teaspoons garlic dried
• 1 teaspoon thyme dried
• 1 tablespoon olive oil extra virgin 
• 2 teaspoons granulated sugar 
• 0.5 teaspoon pepper fresh black
• 2 tablespoons mushrooms 
• 2 tablespoons mushrooms 
• 3 tablespoons onion diced
• 1 tablespoon oregano dried
• 1 teaspoon parsley 
• 2 lbs soup noodles dry
• 1 teaspoon rosemary 
• 1 teaspoon salt 
• 12 ounces textured vegetable protein 
• 5.5 tablespoons tomatoes 
• 0.5 cup tomatoes 

Equipment

• pot
• stove

Directions

1. Store olive oil in a leak proof container.In a zip-lock (#
2. bag mix: dried onions, peppers, broccoli, carrots, mushrooms, celery and dried tomatoes.In a separate zip-lock (#
3. mix tomato powder, TVP, garlic, spices and sugar.In a third zip-lock (#
4. pack cheese powder.In a large camp pot, add veggies (zip-lock #
5. and 2 2/3 to 3 cups of water allow to sit 20 minutes.
6. 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.
7. Drain pasta.
8. Serve pasta with sauce, cheese, and red pepper flakes.