Ingredients
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8 dl water
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50 g cold-water soluble starch
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1 l oat cooking cream 15% gluten free
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50 g rapeseed oil
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50 g unsweetened lemon juice
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40 g vegetable bouillon powder (no gluten or cellery)
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30 g ginger paste
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20 g sugar
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3 g curry powder
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3 g crushed black pepper
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2 g turmeric
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2 g cardamom
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2 g ground coriander
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10 g iodised salt
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1200 g chickpeascanned
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1000 g cauliflowerfrozen
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500 g diced potatoescooked
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200 g diced onions
Directions
Portion size: 225 grams
Yield from 20 portion recipe: 4.500 kg
Vegan
Allergens: fenugreek
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic, Contains allergens
Carbon footprint per portion (sauce 225 g and barley 195 g): 0.2 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 chickpeas. Mix the Cold-water soluble starch with the water, whisking vigorously. Mix in the oat cooking cream and seasonings. Add the onions, chickpeas, potatoes and cauliflower. Heat in the oven under a lid using the combination function (50 % steam) at 140°C, stirring occasionally, until the 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 the Plant Foods for Climate recipes.
