Beetroot and pulled oats casserole

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Ingredients

Adjust Servings:
2000 g beetroot strips frozen
2000 g potato-onion mix frozen
500 g pulled oats Nyhtökaura, unseasoned
400 g white beans canned
200 g grated vegan cheese
1 l oat cooking cream 15% gluten free
8 dl unsweetened soy milk
60 g corn starch
30 g crushed garlic
40 g vegetable bouillon powder (no gluten or cellery)
4 g dried thyme
6 g paprika powder
4 g crushed black pepper
10 g iodised salt

Nutritional information

113,58 kcal / 475,21 kJ
Energy
4,14 g
Fat
1,09 g
Saturated fat
11,97 g
Carbohydrates
2,12 g
Fiber
5,57 g
Protein
0,64 g
Salt
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Beetroot and pulled oats casserole

Ingredients

Directions

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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.

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.

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Broad bean and pasta casserole
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Shepherd’s pie
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Broad bean and pasta casserole
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Shepherd’s pie