Chia is actually a much better egg replacer than flax and it isn't as susceptible to degradation by light. Also, it's a great energy drink when mixed with water and lime. Great nutritional benefits.
If you own a dehydrator it is super easy to be vegan on the trail and still be lightweight. Look at complete proteins like amaranth and quinoa. I wrote a book, as many here already know, that is geared to vegans and vegetarians. If you go through some of the archives you can see some of the recipes.
Hummus is a great lightweight choice too. Rehydrates very quickly and you can bump up the calories with a little olive oil.
Here's a favorite of ours... and a light one.
When making it for a vegan or cutting pack weight, I use the nutritional yeast instead of cheese. Unless, like Walter, you aren't much for it. I find it tastes good in moderation. I use Bob's Red Mill brand and it is a flake rather than a powder.
Unstuffed Peppers with Quinoa
copyright 2008 Laurie Ann March
from Another Fork in the Trail
Dehydration Time: 6-10 hours
Makes 4–6 servings
1/2 cup quinoa, rinsed and drained
1 tablespoon olive oil
1/2 cup onion, chopped
1/4 cup celery, finely diced
1 clove garlic
1/2 cup frozen spinach, thawed (measure after squeezing out the excess liquid)
1/2 cup canned tomatoes, drained and liquid reserved
1/4 reserved tomato liquid
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red chilies
1 cup black beans
1 cup carrots, coarsely grated
1 3/4–2 cups vegetable stock
Salt and pepper to taste
2 medium sweet peppers, coarsely chopped
2–3 tablespoons nutritional yeast or a small block of vegetarian or regular mozzarella
Place the quinoa in a fine sieve and rinse for at least 3 minutes to remove the bitter coating. Drain and set aside. Heat the olive oil in a saucepan and sauté the onions and celery until the onions are translucent. Add the garlic and sauté for 1 minute. Stir in the spinach, tomatoes, and reserved tomato liquid. Simmer for 5 minutes or until most of the liquid has evaporated. Add the basil, oregano, dried crushed red chilies, quinoa, black beans, carrots, and 1 3/4 cups vegetable stock. Bring to a boil and simmer for 15 minutes on medium-low heat. Check partway through cooking and if necessary add a bit more stock.
Meanwhile, preheat the oven to 350°F. Place the peppers in a single layer in a baking dish. Top with the quinoa and vegetable mixture, cover with foil, and bake for 20 to 30 minutes or until the peppers are tender. Let cool.
Measure the unstuffed pepper mixture and write this measurement on a sticky note. Dry the mixture on lined dehydrator trays for 6 to 10 hours. Put the pepper mixture and the sticky note in a ziplock freezer bag. If you are using nutritional yeast, wrap it in plastic wrap and place it in the bag with the pepper mixture. If you are using cheese, wrap the cheese before you leave for your trip.
Add enough boiling water to the dried mixture to equal the measurement on your sticky note. Be sure to account for and add your dried ingredients to the rehydration container prior to adding the water. You can always add more water if you need to. Once the unstuffed peppers have rehydrated, you might have to reheat the mixture. Sprinkle with nutritional yeast and serve.
If you are using cheese, put the hot pepper mixture into your backpacking pot or freezer bag, stir in 1/2 cup grated cheese, and then top it with the remaining 1/2 cup cheese. Cover it and let sit until the cheese melts.