Ingredients

Adjust Servings:

	50 g rapeseed oil
	200 g diced onions
	2 g cumin
	1 g chilli powder
	4 g paprika powder

	100 g tomato paste
	1000 g crushed tomatoes
	5 dl water
	4 g iodised salt
	800 g kidney beans canned
	400 g paprika strips frozen
	30 g crushed garlic
	20 g sugar

	800 g seitan kebab slices Vegem

Nutritional information

241,08 kJ / 57,62 kcal

Energy

1,68 g

Fat

0,12 g

Saturated fat

6,69 g

Carbohydrates

2,62 g

Fiber

2,51 g

Protein

0,29 g

Salt

Tortillas with seitan kebab

Ingredients

50 g rapeseed oil
200 g diced onions
2 g cumin
1 g chilli powder
4 g paprika powder
100 g tomato paste
1000 g crushed tomatoes
5 dl water
4 g iodised salt
800 g kidney beans
canned
400 g paprika strips
frozen
30 g crushed garlic
20 g sugar
800 g seitan kebab slices
Vegem

Directions

Portion size: approximately 180 grams
Yield from 20 portion recipe: 3.500 kg

Vegan

Allergens (sauce): gluten, wheat
Menu labels (sauce): Lactose-Free, Dairy-Free, Vegan, Contains garlic, Contains allergens

Carbon footprint per portion (sauce 280 g, aioli 20 g and wheat tortilla 80 g): 0.3 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Saute the onions and dry spices in the oil for a few minutes. Add the tomato paste, crushed tomatoes, water, salt, drained beans, paprika strips, crushed garlic and sugar. Simmer on low heat for approximately 10 minutes. Add the seitan kebab slices and bring to a boil. Taste to check the flavour.

Serve with tortilla wraps and aioli.

Does your kitchen use the cold preparation method? The cold preparation recipe for the tortillas with seitan-kebab can be found here.