Ingredients
-
1000 g oat cooking cream 15% gluten free
-
800 g unsweetened soy milk
-
60 g cold-water soluble starch
-
30 g crushed garlic
-
40 g vegetable bouillon powder (no gluten or cellery)
-
6 g paprika powder
-
4 g dried thyme
-
4 g crushed black pepper
-
10 g iodised salt
-
200 g grated vegan cheese
-
2000 g beetroot stripsfrozen
-
2000 g potato-onion mixfrozen
-
500 g pulled oatsNyhtökaura, unseasoned
-
400 g white beanscanned
Directions
Portion size: 300 grams
Yield from 20 portion recipe: 6.000 kg
Vegan
Allergens: soy, pea
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains soy, Contains garlic, Contains allergens
Carbon footprint per portion (300 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 the ingredients and set aside. Rinse and drain the beans. If using frozen products, let thaw overnight in a cold room. Mix together the oat cooking cream and soy milk. Mix in the cold-water soluble starch, whisking vigorously. Add the seasonings and grated vegan cheese. Mix in the beetroot strips, potato-onion mix, pulled oats and white beans. Pour the mixture into a greased GN container (1/1 GN 65). Bake in the oven using the combination function (50 % steam) at 160 °C, 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.
