Step 1

Cut the carrot into thin strips using a peeler. Chop the thawed peas as finely as you can.

Step 2

Spread peas and carrots into a thin layer on a baking sheet or similar and dry in the oven. I ran it at 150°C for 20-30 min, using a convection oven. A higher temperature means a faster dehydration but also means you can burn the vegetables, going beyond basic dehydration (which is undesirable in this case.)

Step 3

While the vegetables are dehydrating, grind the oats and mushrooms to a coarse powder using a blender.

Step 4

Finely chop the raisins.

Step 5

When the vegetables are dried, grind them into a coarse powder as well.

Step 6

Mix all the dry ingredients. Add salt and smoked paprika, if using.

Step 7

Optional: weigh the combined ingredients and measure out an equal weight of coconut oil or vegetable shortening.

Step 8

Melt the coconut fat in a small pot and add all the ingredients. Stir until a thick slurry is formed.

Step 9

Pour the slurry into a mould such as a cake pan or a mug. Let cool to solidify. A few hours in the fridge is enough.

Step 10

Demould by gently adding hot water to the outside of your mould. Warp in aluminum foil or wax paper. The vegan pemmican is now ready to go on an adventure.

Step 11

Combine flour and salt in a bowl. Add a little water at a time and work it into the flour. Keep doing this until a hard dough has formed.

Step 12

Let the dough rest for 20-30 min.

Step 13

Roll dough into a 15 mm thick slab. Cut into desired biscuit shapes, such as squares. Stab with a fork.

Step 14

Bake biscuits at 190°C for 20-30 min. They should be dry and tough. Think "will this survive a year at sea?".

Step 15

Enjoy the pemmican with ship's biscuits as is or melt some snow and break pemmican and biscuits into the water, creating the stew known as hoosh. Makes both the pemmican and the biscuits much more palatable.