I am on a quest to generate awesome vegetarian options for the backcountry.
As many of you know, I prefer to do what is called “freezer bag cooking” or “just add water” type meals. What is quickly becoming apparent is that this is not going to be entirely possible should I wish to continue my transition to a vegetarian, and hopefully vegan diet. As such I have been turning my attention back to the dehydrator and working on dehydrating meals that I am cooking anyway during the week.
This is a rather simple process, really. I simply cook more than I need for any given meal which results in no more work and then I dehydrate some of the leftovers for backcountry consumption.
It will look very different once dehydrated and is hard to judge portions, as such, I find it very helpful to measure out a single serving onto each dehydrator sheet. While this might not be as efficient it takes all the guess work out of packaging the meals.
I dehydrated mine overnight, while probably done earlier there is no issue with leaving it running. I put it in the dehydrator ar 7:30pm after dinner at 140 degrees and let it run until I remembered at 9:30am the next day.
The final step for me was to package this into a small vacuum packed bag using my Cabellas vacuum packer.