An assortment of mushrooms, filling egg noodles, and a rich and creamy cashew sauce, this dehydrated vegan mushroom stroganoff is the perfect DIY meal to take on your next backpacking trip!
Ingredients
4ozwide noodlesegg free for vegan, cooked to package directions
To make the cashew cream, soak the cashews in water for an hour. Drain, then add to a food processor or high speed blender with the lemon juice, nutritional yeast, dijon mustard, salt, and ⅓ cup water. Blend until completely smooth.
Line a dehydrator tray with parchment paper and spread the cashew cream in a thin, even layer. Arrange the cooked noodles, sliced mushrooms, and diced onions on separate trays. Dehydrate the ingredients at 125F until completely dry, 6-12 hours. The cashew cream will likely take the longest.
Once the ingredients are dehydrated, let them cool completely. Transfer the dried cashew cream to a clean, dry food processor or spice grinder and let it rip (the smaller the ground pieces, the smoother the final sauce will be).
Divide the dehydrated ingredients, vegetable bouillon, garlic powder, onion powder, and remaining salt between two airtight containers in a cool, dry place for up to two months. When packing for the trail, bring along the olive oil packets or store olive oil in a small leak proof container.
On Trail
Add the ingredients to your cook pot along with 200mL (one scant cup) water. Cover the pot and bring to a boil, and boil for a minute. Stir, then remove from the heat and place your pot in a pot cozy for 10 minutes or until the meal has rehydrated. If you’re not using a pot cozy, bring the meal to a boil and then reduce to a simmer until rehydrated.