by Hallie Berry, former SAWS Assistant Field Crew Leader
Servings: 6 person crew
Ingredients
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2 small sweet potatoes
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3 carrots
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1 onion
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1/4 cup dehydrated split peas or dehydrated peas
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1/4 cup dried veggies
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1/4 cup dried mushrooms
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3 cups instant mashed potatoes (garlic and onion powder added
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1 packet onion soup mix
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2 packets mushroom gravy
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1 packet dried spaghettie sauce seasoning
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1/2 bag or about 1 cup TVP
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Cheddar cheese for topping
Cooking Instructions
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Bring water, peas and dehydrated veggies to a boil.
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Add sweet potatoes.
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Chop and add carrots and onion.
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When veggies are cooked through, mix in instant potatoes with enough water for desired consistency.
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In a separate pan, heat a few cups of water and add seasoning packets and TVP.
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After several minutes of rehydrating, add more water if needed.
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Serve TVP mixture on top of potatoes and add cheese.
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