I (Renee) grew up enjoying tater tot casserole, but this was Tim’s first time eating it! We used our new freeze dryer to make a plant-based version that can be enjoyed on the trail!
Ingredients (Makes 5 Servings, 470 Calories Per Serving):
- 12 oz Impossible Beef
- 1/2 large onion, shopped
- 5 medium carrots, sliced into rounds
- 8 oz frozen green beans
- 3 cups oat milk
- 5 Tbsp flour
- 1 Tbsp vegetable bouillon
- 8 oz sliced mushrooms
- ~65 tater tots
- 1 cup water per serving to rehydrate
Preparation before the trail:
Brown impossible beef with onions, drain any excess fat. Let cool and spread evenly on a freeze dryer tray.
Boil carrots and green beans to soften. Let cool and spread evenly on a freeze dryer tray.
Make plant-based cream of mushroom soup by simmering oat milk, flour, and boullion for about 5 minutes, stirring constantly. Then add mushrooms and continue to simmer and stir until thickened. Let cool and spread evenly on a freeze dryer tray.
Spread frozen tater tots in a single layer on a freeze dryer tray.
Freeze dry all ingredients. Split evenly into five servings. Package in Mylar bags with silica packets and seal.
Preparation on the trail:
Bring water to a boil and pour into Mylar bag (can also cook in a pot). Seal/cover and let sit for 10 minutes. Enjoy!
Photos:
Hi,
I enjoy reading about your adventures and your skill in keeping your meals nutritious, plant based and inexpensive. Recently you have converted to the freeze dried method of preserving. I wonder why. For those of us who enjoy your recipes but, who are not out on the trail as often as you are, the cost of a freeze drier is not cost effective. Will you be using this method to the exclusion of dehydration?
Freeze drying has been fun, but we definitely won’t be giving up dehydrating! It has a lot of perks of its own — it’s easier, uses less energy, and for certain foods it’s tastier. We’ll continue to make both types of recipe.
Hi! is it possible to dehydrate this dish instead of freeze drying?
Lucas