Ingredients
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2000 g Beetroot stripsfrozen
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2000 g Potato-onion mixfrozen
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500 g Pulled oatsNyhtökaura, unseasoned
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400 g White beanscanned
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200 g Grated vegan cheese
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1 l Oat cooking cream
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8 dl Unsweetened soy milk
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60 g Corn starch
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30 g Crushed garlic
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40 g Vegetable bouillon powder
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4 g Dried thyme
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6 g Paprika powder
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4 g Crushed black pepper
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10 g Iodised salt
Directions
Portion size: 300 grams
Yield from 20 portion recipe: 6.000 kg
Vegan
Allergens: gluten, soy
Menu labels: Vegan, Dairy-Free, Contains soy, Contains garlic
NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.
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.
Instructions
Mix together the beetroot strips, potato-onion mix, grated vegan cheese, pulled oats and white beans and place in a greased GN container (1/1 GN 65). Mix together the soy milk and oat cooking cream. Add the vegetable bouillon powder, cornstarch, salt and seasonings. Pour into the GN container over the beetroot mixture. Bake in the oven using the combination function (50 % steam) at 160 °C for approximately 50 minutes.
Does your kitchen use the cold preparation method? The cold preparation recipe for the beetroot and pulled oats casserole can be found here.
