Ingredients
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100 g cold-water soluble starch
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1.2 l water
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40 g vegetable bouillon powder (no gluten or cellery)
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30 g crushed garlic
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20 g cocoa powderunsweetened
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40 g red wine vinegar
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40 g sugar
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8 g cumin
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3 g ground cinnamon
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3 g crushed black pepper
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16 g iodised salt
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2000 g crushed tomatoes
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50 g rapeseed oil
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200 g diced onions
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600 g sliced carrots
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600 g kidney beanscanned
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600 g soy mincecooked
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200 g cornfrozen
Directions
Portion size: approximately 260 grams
Yield from 20 portion recipe: 5.150 kg
Vegan
Allergens: soy
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan Contains soy, Contains garlic
Carbon footprint per portion (sauce 260 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. If using frozen products, let thaw overnight in a cold room. Mix the Cold-water soluble starch with the cold water, whisking vigorously. Add the vegetable bouillon powder, seasonings and crushed tomatoes. Add the diced onions, sliced carrots, kidney beans, soy mince and corn and stir until well combined. Heat in the oven using the combination function at 140°C (50 % steam), stirring occasionally, until the temperature of the food reaches +80°C.
Serve with locally produced grains.
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.
