Ingredients

Adjust Servings:

	130 g Hernis safkasuikale pea protein strips
	790 g whole grain noodles
	160 g diced onions frozen
	660 g mixed paprikas frozen
	525 g diced courgette frozen
	3,4 l water
	700 g coconut milk 18 % fat
	118 g sweet chilli sauce
	42 g crushed garlic canned
	23 g vegetable bouillon powder (no gluten or cellery)
	8 g iodised salt
	5 g paprika powder
	11 g curry powder
	3 g chilli powder
	8 g ginger paste
	3 g crushed black pepper

Nutritional information

362 kJ / 87 kcal

Energy

2,80 g

Fat

1,99 g

Saturated Fat

10,30 g

Carbohydrates

1,71 g

Fibre

3,94 g

Protein

0,60 g

Salt

Coconut noodle casserole

Ingredients

130 g Hernis safkasuikale pea protein strips
790 g whole grain noodles
160 g diced onions
frozen
660 g mixed paprikas
frozen
525 g diced courgette
frozen
3,4 l water
700 g coconut milk
18 % fat
118 g sweet chilli sauce
42 g crushed garlic
canned
23 g vegetable bouillon powder (no gluten or cellery)
8 g iodised salt
5 g paprika powder
11 g curry powder
3 g chilli powder
8 g ginger paste
3 g crushed black pepper

Directions

Portion size: 300 grams
Yield from 20 portion recipe: 6.000 kg

Vegan

Allergens: gluten, wheat, pea
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains Garlic, Contains Allergens

Carbon footprint per portion (300 g): 0.2 kg CO2-eq.

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

Instructions

Place into a GN container first the pea protein strips, then a layer of noodles and finally the vegetables.

Mix the broth ingredients together and pour into the casserole.

Bake at 160 °C for approximately 40 minutes. If the ingredients rise to the surface too much, you can stir the casserole a few times during baking.

NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.