Ingredients
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1000 g Canned green lentils
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2 l Oat cooking cream
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30 g Cold-water soluble starch
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150 g Crushed tomatoes
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50 g Vegetable bouillon powder
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6 g Dried rosemary
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4 g Paprika powder
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16 g Iodised salt
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500 g Parsnip stripsfrozen
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3500 g Potato-onion mixfrozen
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30 g Crushed garlic
Directions
Portion size: 330 grams
Yield from 20 portion recipe: 6.600 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 (330 g): 0.4 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 lentils. If using frozen products, let thaw overnight in a cold room. Mix the Cold-water soluble starch with the oat cooking cream, whisking vigorously. Add the tomato paste and seasonings. Stir in the rest of the ingredients. Pour the mixture into a GN container. Bake in the oven using the combination function (50 % steam) at 160 °C for 50 to 60 minutes or until the 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 Climate Friendly Veggie Food recipes.
