Ingredients
-
500 g diced onionsfrozen
-
100 g rapeseed oil
-
435 g diced paprikafrozen
-
23 g crushed garliccanned
-
115 g tomato paste
-
27 g vegetable bouillon powder (no gluten or cellery)
-
12 g paprika powder
-
10 g iodised salt
-
3 g crushed black pepper
-
7 g sugar
-
1,1 l water
-
333 g oat fraiche 10% gluten free
-
5 dl oat cooking cream 15% gluten free
-
55 g corn starch
-
1 dl water
-
1265 g MUU Fava Nakupala broad bean chunks
Directions
Portion size: 210 grams
Yield from 20 portion recipe: 4.200 kg
Vegan
Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic
Carbon footprint per portion (Fava chunks 210 g and oats/barley 195 g): 0.4 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Measure the oil into a pot and add the diced onion and paprika. Saute.
Add the crushed garlic, tomato paste, vegetable stock powder, crushed black pepper, paprika powder, sugar, salt and water. Boil for a moment.
Add the oat cooking cream and oat fraiche.
Mix the cornstarch with a small amount of cold water and pour slowly into the sauce while stirring vigorously.
Grease a GN container with cooking spray and place the broad bean chunks evenly into the container. Pour the sauce you’ve just prepared over the chunks. Bake in an oven using the combination function at 160 °C for approximately 30 minutes. Add some parsley or chives on top. Serve with cooked barley, oats or potatoes.
