Bean and sweet potato mafé

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Adjust Servings:
1.1 l water
20 g cold-water soluble starch
500 g crushed tomatoes
225 g unsweetened peanut butter
50 g rapeseed oil
50 g ginger paste
40 g vegetable bouillon powder
20 g crushed garlic
20 g lemon juice
4 g paprika powder
4 g crushed black pepper
10 g iodised salt
1500 g root vegetable chunks frozen
1000 g black-eyed beans canned
200 g diced onions

Nutritional information

401,63 kJ / 95,99 kcal
4,54 g
0,66 g
Saturated fat
7,91 g
4,04 g
0,76 g

Bean and sweet potato mafé




Portion size: 200 g
Yield from 20 portion recipe: 4.000 kg


Allergens: peanut
Menu labels: Vegan, Dairy-Free, Gluten-Free, Contains garlic, Contains allergens

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 Climate Friendly Veggie Food recipes.

Lentil and sweet potato stew
Bean and peanut stew
Lentil and sweet potato stew
Bean and peanut stew