Ah, vegetarian backpacking food.
What a popular topic. In this article we follow up with some additional vegetarian recipes from one of our readers, Sonia.
Regular readers will recall the yummy Marrakech curried stew, the Massaman curry and how to dehydrate rice recipes Sonia shared in her first article: Vegetarian Hiking food. In this article we share four more fantastic ideas. Enjoy!
Satay noodles
Serves 2
Ingredients
Packet satay sauce mix
1-2 Tbsp crunchy peanut butter
1/2 cup coconut milk powder
1 x vegetable stock cube
salt and pepper
Undon noodles (90gms per person)
Dehydrated vegetables
Optional: chili powder
To assemble
In one plastic bag add peanut butter, coconut milk powder, stock cube, salt and pepper (and chili powder). In another plastic bag add vegetables (suggestions: mushrooms, capsicum, spinach, zucchini and eggplant).
To rehydrate
Add boiling water to vegetables. Cook noodles. Place contents of satay packet in pan, add peanut butter mixture and heat till a thick sauce develops. Add vegetables and combine.
Serve over noodles.
Hummus
6 serves
Ingredients
2 cups cooked / canned chickpeas
3 cloves garlic minced
2 Tbsp raw tahini
4 Tbsp lemon juice
1/2 tsp sea salt
1 Tbsp filtered water
Method
In food processor puree all ingredients
Add water gradually to reach preferred consistency
Dehydrate then place in blender and blend into a powder. This ensures a smooth hummus on rehydration
To rehydrate add water for desired consistency.
Teriyaki Tofu Crackers
Use extra firm tofu for this recipe.
Slice the tofu into thin (1/2 cm) strips.
Marinade in your favorite teriyaki sauce for 15-30 minutes, ensure you turn the tofu to marinate both sides.
Place on dehydrator trays or fruit dehydrating sheets and dehydrate at 55-60 degrees Celsius. Turn over every three hours.
When done the crackers will have lost their flexibility and become strong and brittle. These can be crumbled and rehydrated into stir-fries, rice dishes or eaten dry.
Mushroom risotto
Ingredients
2 cups vegetable stock
2 Tbsp olive oil
150 gms portobello mushrooms, thinly sliced
150 gms white mushrooms, thinly sliced
1 shallot, diced
3/4 cup Arborio rice
1/4 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
1 Tbsp finely chopped chives
1 Tbsp butter
2 Tbsp grated Parmesan cheese
Method
In a saucepan, warm the stock over low heat.
In another large saucepan warm 1 Tbsp of olive oil over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 Tbsp of olive oil to saucepan and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add small amounts of the stock to the rice, and stir until the broth is absorbed. Continue this process, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Dehydrate and freeze (until needed).
Pack extra parmesan cheese and butter to serve.
Thanks again to Sonia, there are gems of ideas!
Have you got any bushwalking recipes to share?
Shoot us a comment below or send us an email, we would love to share them with our readers.
