Ingredients
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1600 g canned green lentils
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2 l water
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1 l oat cooking cream 15% gluten free
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3000 g crushed tomatoes
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40 g vegetable bouillon powder (no gluten or cellery)
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30 g sugar
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20 g crushed garlic
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6 g dried basil
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6 g crushed black pepper
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12 g iodised salt
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800 g whole grain lasagnette pasta
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500 g root vegetable strips
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300 g sun-dried tomato strips
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200 g grated vegan cheese
Directions
Portion size: 400 grams
Yield from 20 portion recipe: 8.000 kg
Vegan
Allergens: gluten, wheat
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains garlic, Contains allergens
Carbon footprint per portion (400 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
Let the frozen root vegetables thaw overnight in a cold room. Measure all the ingredients and set aside. Rinse and drain the lentils. Mix together the water, oat cooking cream, crushed tomatoes and seasonings. Add the root vegetables, lentils, sun-dried tomatoes and pasta. Stir the mixture and pour into a GN container. Sprinkle the grated vegan cheese on top. Bake in the oven using the combination function (50 % steam) at +140°C until the internal 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 the Plant Foods for Climate recipes.
