Backpacking Shepherd's Pie
1/4 cup dried vegetables
1 1/2 cups beef flavored TVP
1/4-1/2 cup dried mushrooms
2/3 cup powdered potatoes (not flaked)
1/4 cup powdered nondairy milk (I use soy)
1 tablespoon powdered vegan shortening
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1-2 tablespoons nutritional yeast flakes
4-5 cups water
1. Pack dried veggies, TVP, and mushrooms each in their own zip-top bags. Pack everything else except water in one bag. The day you plan to eat this meal, add water to cover to the bag of dried veggies in the morning and let soak all day.
2. In camp, bring 4 cups water to a boil with the veggies and their water and the TVP. Boil about 1 minute. Add remaining ingredients, except the mushrooms, and reduce heat.
3. Stir well about 1 minute. Remove from heat. Add more water as needed. Top with dried mushrooms. Season to taste.
If preferred, you can cook the potatoes and seasonings separately in a second pot and top with the TVP and veggies. You can also soak and cook the mushrooms in with the veggies, depending on your type of mushrooms. Dried buttons are good as chips without cooking. Driedporcini may need soaking and cooking to be tender. Remember to leave no trace.
Source of recipe: This is modified from a standard backpacking shepherd's pie recipe from the Backpacker Magazine to be vegan.