When trekking through rugged trails, you need meals that are both satisfying and practical. This DIY dehydrated vegan Bolognese offers the perfect balance of convenience and flavor. By combining rich tomato sauce with hearty textured soy protein, this recipe ensures a robust, protein-rich meal that’s easy to carry and prepare.Designed for hikers who crave a comforting, classic dish without the hassle, this Bolognese is lightweight and simple to rehydrate with just hot water. Ideal for long hikes or backpacking adventures, it provides essential nutrients and a taste of home when you need it most. For more trail-ready vegan recipes, including a smoky black bean stew and a flavorful hummus, check out our main article.
Dehydrated Vegan Bolognese
Ingredients
A tiny splash of olive oil for sautéing
1 onion, finely chopped
1 teaspoon dried rosemary
1 tablespoon dried thyme
1/2 teaspoon black pepper
5 tablespoons red wine (optional)
2 cans (about 800 grams) of crushed tomatoes
1 vegetable bouillon cube
2 bay leaves
1-2 teaspoons Dijon mustard
1 cup textured soy protein (soya mince)
A large handful of fresh basil (or 2 tablespoons dried basil)
Salt, garlic powder, and onion powder to taste
Pasta of your choice (bean pasta works well for extra protein)
Directions
- Heat a large pan over medium heat and add a tiny splash of olive oil. Sauté the chopped onion until it softens, about five minutes.
- Add the rosemary, thyme, and black pepper, and cook for another minute until fragrant.
- Pour in the red wine, if using, and allow it to cook off slightly.
- Stir in the crushed tomatoes, bouillon cube, bay leaves, and Dijon mustard.
- Bring the sauce to a simmer, then reduce the heat to low. Let the sauce simmer gently for about one and a half to two hours, stirring occasionally.
- About 30 minutes before the sauce is done, add the textured soy protein and basil. Continue to simmer until the soy protein has absorbed the flavors and the sauce has thickened.
- Taste and adjust the seasoning with salt, garlic powder, onion powder, and additional pepper if needed.
- Remove the bay leaves, then blend the sauce using an immersion blender until smooth, or leave it chunkier if you prefer.
- Preheat your oven to its lowest setting, around 50°C or 120°F.
- Line two baking sheets with parchment paper and spread the sauce thinly and evenly across them.
- Place the trays in the oven, leaving the door slightly ajar to allow moisture to escape. Let the sauce dehydrate for six to ten hours, checking occasionally. It should be dry and brittle but not burnt.
- Break the dehydrated sauce into pieces and place them in a blender or food processor. Pulse until you have a fine powder.
- Store the powder in a sealed bag or container.
- When packing for your hike, combine one cup of the Bolognese powder, one cup of dried soy protein, and your pasta in a bag.
- To prepare on the trail, boil water in your camp stove and pour it over the Bolognese mix in a heat-safe container or directly into the bag if it’s heat-resistant.
- Let it sit for ten to fifteen minutes, stirring occasionally, until the pasta and soy protein are fully rehydrated and the sauce has returned to its original consistency.
- Stir in a bit of olive oil for richness, if desired, and enjoy your hearty meal on the trail.
Notes
- You can’t dehydrate oil, so this is why we have to minimize the oil content when preparing, but bring oil to the trail!