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
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50 g Rapeseed oil
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50 g Lemon juice
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40 g Vegetable bouillon powder
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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: gluten
Menu labels: Vegan, Dairy-Free, 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 (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 Climate Friendly Veggie Food recipes.
