Hiking Dinner Recipe: Spag Bol
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
Ziplock 1:
- 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)
Ziplock 2:
- 100g pasta
- 1/3 cup TVP
- 1 Tbsp dried peas
- 12g dried Shiitake mushrooms
Other:
- 6g dried olives
- 20g tomato paste
- Cheese to top (optional)
Method
Before hiking:
- Place all ingredients in their corresponding bags. Keep the sun dried tomatoes, olives tomato paste, beef jerky and cheese in separate bags. These can be kept in zip locks or containers (make sure containers are oil-tight as otherwise they might leak).
When hiking:
- Place Ziplock 2 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 Ziplock 1 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.
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!
