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.
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.
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.