Ingredients
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1.1 l water
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20 g cold-water soluble starch
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500 g crushed tomatoes
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225 g unsweetened peanut butter
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50 g rapeseed oil
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50 g ginger paste
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40 g vegetable bouillon powder (no gluten or cellery)
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20 g crushed garlic
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20 g unsweetened lemon juice
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4 g paprika powder
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4 g crushed black pepper
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10 g iodised salt
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1500 g root vegetable chunksfrozen
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1000 g black-eyed beanscanned
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200 g diced onions
Directions
Portion size: 200 g
Yield from 20 portion recipe: 4.000 kg
Vegan
Allergens: peanut
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic, Contains nuts
Carbon footprint per portion (mafé 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
Thaw the frozen root vegetable chunks overnight in a cold room. Rinse and drain the beans. Combine the cold-water soluble starch and the water, whisking vigorously. Add the crushed tomatoes, peanut butter and seasonings. Add the beans, root vegetable chunks and diced onions and stir until well combined. Heat in a pot over low heat, or in the oven using the combination function at 140°C (steam 50%), under a lid while mixing occasionally, until the internal temperature of the food reaches +80°C.
Serve with pearl barley.
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.
