Isis Grand Canyon Veggie Spaghetti

• 1 tablespoon extra virgin olive oil
• 3 tablespoons diced onions
• 2 tablespoons bell peppers
• 2 tablespoons broccoli
• 2 tablespoons carrots
• 2 tablespoons mushroom pieces
• 2 tablespoons celery
• 12 cup tomatoes
• 5 12 tablespoons tomato powder
• 12 ounces textured vegetable protein
• 1 12 teaspoons dried garlic
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 1 teaspoon parsley
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 1 cup cheddar cheese powder
• red chili pepper flakes (optional)
• 2 lbs dry pasta

1. Store olive oil in a leak proof container.
2. In a zip-lock (#1) bag mix: dried onions, peppers, broccoli, carrots, mushrooms, celery and dried tomatoes.
3. In a separate zip-lock (#2) mix tomato powder, TVP, garlic, spices and sugar.
4. In a third zip-lock (#3) pack cheese powder.
5. In a large camp pot, add veggies (zip-lock #1) and 2 2/3 to 3 cups of water allow to sit 20 minutes.
6. Add zip-lock #2 to veggies in pot, simmer on camp stove 5 - 8 minutes until textured vegetable protein is tender.
7. In a separate pot boil pasta per package directions.
8. Drain pasta.
9. Serve pasta with sauce, cheese, and red pepper flakes.

extra virgin olive oil, onions, bell peppers, broccoli, carrots, mushroom pieces, celery, tomatoes, tomato powder, garlic, oregano, basil, thyme, rosemary, parsley, sugar, salt, ground black pepper, cheddar cheese, red chili pepper, pasta

Taken from www.food.com/recipe/isis-grand-canyon-veggie-spaghetti-356468 (may not work)