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Deluxe Chunky Spaghetti Sauce from dehydrated vegetables   6 to 8 cups fresh water 1 tablespoon vegetable oil 1 cup tomato powder 2 tablespoons dehydrated bell peppers 2 tablespoons dehydrated carrots 1/4 cup dehydrated mushrooms 2 tablespoons dried onions 2 tablespoons dehydrated zucchini or broccoli or celery 1 teaspoon garlic powder 1 teaspoon Italian Seasonings (or 1/2-teaspoon each basil and oregano) 1/2 teaspoon basil (additional) 2 tablespoons sugar 1 hearty dash black pepper 1 hearty dash red pepper flakes 2 bouillion cubes, any flavor, I like vegetable 1/2 cup dry TVP—for instance plain or sausage or Italian sausage or beef flavored textured vegetable protein (optional)   This spaghetti sauce is easily prepared and quick cooking. It tastes very good. Use 8 cups of water if you will have time to simmer the sauce for a little while, or 6 cups if you have less time for simmering.   In a large saucepan combine all of the ingredients. Simmer for 15 to 30 minutes, depending on your fuel and time situation. If you are working very hard to conserve fuel then allow the ingredients to soak in the water for an hour or more before simmering. This will reduce the cooking time down to 10 minutes or less.   This quantity of sauce will cover 1-1/2 to 2 pounds of gluten free spaghetti. Feel free to cut the recipe in half if you are serving a small family or only 2 hungry hikers. Half the recipe will do for 12 to 16 ounces of dry spaghetti.   This sauce is not as thick as commercial spaghetti sauce unless it simmers for 30+ minutes or soaks for an hour before simmering.

Proverbs 31:27  She looketh well to the ways of her household, and eateth not the bread of idleness.

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