Recipes for Dehydrated Vegetable Flakes or “Sneaking Vegetables into Your Diet”

Dehydrated vegetable flakes are a great way to sneak some extra health into your diet.

Some basic ideas:

– Sprinkle some into your ramen. Use a little extra water and let them boil for about 5-10 minutes before adding noodles and seasoning.
– Rehydrate by pouring boiling water, about 2x the amount of veggies, over the veggies and allow them to sit for 15 minutes to an hour.
– Add to meats in the slow cooker.
– Add to any soup that will be cooking for over an hour.
– Add to meatloaf
– Add to boxed pasta dishes – boil with your noodles or pasta
– Sprinkle over salad

Here are some other ideas:

Veggie Dip or Spread for Veggies and Crackers

1/3 cup dried veggies

1 cup water (omit if using sour cream)

1/2 teaspoon sesame oil (omit if using sour cream)

1/4 teaspoon sea salt

16 ounces tofu (or sour cream if you prefer)

1/2  BBQ Seasoning

1/8 teaspoon Organic Garlic Powder

1 tablespoon Organic Chives

1. Mix Soup Blend, water, oil, and salt together and set aside.
2. Place tofu in processor and process until very, very smooth. Pour into bowl. Add vegetable mixture, blending well. Add Bar-B-Quick and garlic powder, then fold in chives. Refrigerate.
3. Taste after dip has been chilling for 4 hours. Spices may need to be adjusted to your taste. Add water for desired consistency.

Pot Pie (Meat or Veggie)

1 pound cooked and diced chicken or beef OR 2 cups diced cooked potatoes OR 2 cups cubed tofu

2 cups dried veggies

3/4 cup water

2 Tablespoons gravy mix

1 package biscuit dough, prepared as directed on package (or mashed potatoes)

1 cup sharp cheddar cheese (optional)

Directions

1. Preheat oven to 400 degrees.
2. In a 2- to 3-quart casserole dish combine chicken, vegetables, water, and gravy mix. Slightly flatten biscuits and lay on the mixture in a casserole dish.
3. Bake 15 to 20 minutes until biscuits are golden. Try mashed potatoes as an alternative for the crust.
4. Sprinkle cheese over the top and return to oven just long enough to melt.

  Vegetable Breaded Chicken or Fish

Ingredients

1 cup dried vegetables

3/4 cup organic bread or cracker crumbs

1/2 teaspoon sea salt

1/4 teaspoon black pepper

2 pounds chicken breasts or fish

3 or 4  egg whites

2 Tablespoons parmesan (optional)

1. Grind Soup Vegetables in a blender or coffee grinder. Add bread crumbs. Add salt and pepper (or leave out and season to taste at end). Place in shallow bowl. If using parmesan, blend in.
2. Preheat oven to 375 degrees.
3. Beat 3 or 4 egg whites in a shallow bowl. Wash chicken breasts in the egg mix, then transfer to the breading.
4. Work the breading with your hands to get good coverage and gently place in a well-greased 3-quart casserole dish. Repeat with all the chicken and place in oven. Cook until completely done (30 to 40 minutes).

Veggie Stuffing

8 cups bread crumbs

2/3 cup dried vegetables

1/4 teaspoon sea salt

1/2 teaspoon black pepper

2 Tablespoons poultry seasoning

3 tablespoons bullion

5 cups water

1 cup of your favorite cheese for topping (optional)

Directions

1. Preheat oven to 425 degrees.
2. Combine all ingredients except water in mixing bowl. Toss lightly and add water. Gently mix together then pour into lightly greased 3-to 4- quart casserole dish. Bake uncovered for 45 minutes.

Click here for Backpacking recipes for Vegetable Bean Soup, Georgia Good Ole’ Boy Soup, and Swiss Mountain

Man Soup

Here are some options for dried veggies. The previous one I had listed was discontinued.

Mother Earth Dehydrated Spinach Flakes (your family won’t even realize that it isn’t parsley).

Soup Vegetables 1 lb. Bulk Bag