Spag Bol - a classic!
This recipe is vegan! Lactose-free and gluten-free options available.
A classic dish that can easily be converted into a backcountry favourite! Nutritious and easy to prepare at home before the trip, this hearty Spag Bol never fails to please at the end of the day.
Ingredients
Serves 1
Spice Mix:
- 1/4 tsp dried thyme
- 1/4 tsp mixed herbs
- 1/8 tsp garlic powder
- 1/8 tsp dried onion flakes
- 1 bay leaf
- 1 beef stock cube (crushed)
Pasta Mix:
- 100g pasta
- 1/3 cup TVP
- 1 Tbsp dried peas
- 12g dried Shiitake mushrooms
Other:
- 20g freeze-dried tomato paste
- Cheese to top (optional)
Method
Before hiking:
- Place Spice Mix ingredients in one zip lock bag, and Pasta Mix ingredients in anther. Keep the freeze-dried tomato paste and cheese in separate bags.
When hiking:
- Place Pasta Mix in the pot with 750ml of water and bring to the boil.
- Boil until the pasta is cooked (5-10mins).
- Drain 90% of the water from the pot.
- Stir through Spice Mix and all other ingredients.
- Simmer for 2mins before removing the bay leaves.
- Top with cheese and enjoy!
Notes
Beef stock cube: Can be replaced with a vegetable stock cube for vegetarians.
TVP: This recipe is naturally vegan. I really like using TVP because it closely resembles the texture of beef mince, and hence a Spag Bol that you make at home. You can replace the TVP with freeze-dried beef mince if you would rather.
Long life parmesan cheese: I like to use Kraft Cheese Parmesan in place of fresh parmesan as it has a longer shelf life. If you choose to use fresh parmesan, double the quantity as it has a milder flavour.
Gluten free option: This recipe should be gluten free if you opt for gluten free pasta. However, I recommend that you check each ingredient to ensure they do not have any surprises.
