Ingredients
-
1.2 l water
-
80 g cold-water soluble starch
-
100 g crushed tomatoes
-
1 l apple juice
-
100 g soy saucegluten free
-
30 g ginger paste
-
30 g brown sugar
-
30 g vegetable bouillon powder (no gluten or cellery)
-
20 g crushed garlic
-
20 g sambal oelek chilli paste
-
4 g crushed black pepper
-
800 g pinto beanscanned
-
400 g broccolifrozen
-
400 g peasfrozen
-
300 g peeled peanuts
Directions
Portion size: 200 grams
Yield from 20 portion recipe: 4.000 kg
Vegan
Allergens: soy, peanut
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains soy, Contains garlic, Contains nuts
Carbon footprint per portion (stew 200 g and barley 195 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.
Cold preparation instructions
Measure all ingredients and set aside. Rinse and drain the pinto beans. If using frozen products, thaw them overnight in a cold room. Combine the cold-water soluble starch and the water, whisking vigorously. Add the tomato paste, apple juice and seasonings. Combine with the pinto beans, peas, broccoli and peanuts. Stir the mixture. Heat in a pot over low heat or in the oven using the combination function at 140°C (steam 50%), under a lid, stirring occasionally, until the internal temperature of the food reaches +80°C.
During cold preparation, the temperature of the food before heating must stay under +6°C.
The cold preparation recipes were developed by the municipality of Tuusula based on the Plant Foods for Climate recipes.
