About Me

Hello and welcome to my blog, Love and Trails! My name is Morgan and I am the author, educator, map creator, chef and inventor around here! Love and Trails was born out of my passion for the outdoors. It is an avenue for me to share my knowledge and skills with others. Through it I hope to inspire others to embark on adventures of their own.


Vegetarian Spaghetti Sauce

Spaghetti sauce is a tried and true backpacking meal. It’s easy to make, always turns out spectacularly, and keeps very well. As such, and in an effort to impress some of my vegetarian trip mates, I have worked to perfect a vegetarian spaghetti sauce.

For this recipe, I came up with my very own meat substitute. This mixture consists of green lentils and walnuts which provide protein, fiber, and great texture to liven up your spaghetti sauce.

First, cook the green lentils while sauteing the onions. Then add the lentils, walnuts, onions, garlic, and herbs and saute until fragrant.

Vegetarian Spaghetti Sauce: "Meat" Substitute of lentils and walnuts
Vegetarian Spaghetti Sauce


While the meat mixture is cooking get to work on the mandolin slicing vegetables. You can add any vegetables you would like. I used 2-3 cups of zucchini, 2-3 cups of bell peppers, 1 cup of mushrooms, 1 cup of carrot.

Combine the meat mixture, all of the vegetables, and the remaining ingredients into a large pot and set the stove to simmer.

Vegetarian Spaghetti Sauce
Vegetarian Spaghetti Sauce


While the sauce is simmering you can cook pasta in another pot. While spaghetti is most traditional, fusilli tends to be more durable for longer trips.

When dehydrating your sauce portion it according to how much you would like to eat in a sitting. For example, I have a 10 tray dehydrator and will portion out a single serving on each tray. I find this much easier than attempting to guess serving sizes once dehydrated.


Dehydrating Spaghetti - Individual Portions
Vegetarian Spaghetti Sauce Individual Servings on Dehydrator Trays


Vegetarian Spaghetti Sauce

Vegetarian Spaghetti Sauce


  • 1 Cup Green Lentils
  • 3/4 Cup Walnuts
  • 1 Medium Onion
  • 1 Tbs Olive Oil
  • 3 Cloves Garlic
  • 2 Tbs Italian Herbs
  • 2-3 Cups Zucchini
  • 2-3 Cups Bell Peppers
  • 1 Cup Sliced Mushrooms
  • 1 Cup Grated Carrots
  • Large Can Diced Tomatoes
  • Can Tomato Paste
  • Can Tomato Sauce
  • Red Pepper Flakes (as desired)
  • Pasta of Choice


    At Home:
  1. Cook the green lentils as specified on the package.
  2. While the lentils cook, saute onion with olive oil.
  3. Combine Garlic, Herbs, Lentils, Walnuts, and Onions and saute in a pan until fragrant.
  4. Slice all of the vegetables using a mandolin for consistency, ensure carrots are quite small (perhaps use a cheese grater).
  5. Combine remaining ingredients into a pot and simmer for 20min-60min
  6. Place individual servings, onto dehydrator trays and dehydrate until crispy.
    Packing for the Trail:
  1. Option 1: Package individual serving of pasta and sauce into a Mylar bag with an oxygen absorber.
  2. Option 2: Package spaghetti sauce into mylar with an oxygen absorber. Store in freezer for longer term storage.
    On Trail
  1. Option 1: Add boiling water to the mylar bag, let stand, top with cheese and enjoy!
  2. Option 2: Simmer spaghetti sauce with water until it has reached a desired consistency.

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