Ingredients
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50 g rapeseed oil
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300 g diced onions
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400 g button mushrooms
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40 g crushed garlic
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100 g tomato paste
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2 l water
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40 g vegetable bouillon powder (no gluten or cellery)
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40 g Dijon mustard
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10 g sugar
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8 g paprika powder
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5 g crushed black pepper
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2 g dried thyme
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1 g bay leaf
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1000 g pulled oatsNyhtökaura, unseasoned
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3 dl oat cooking cream 15% gluten free
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150 g diced pickled cucumber
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80 g corn starch
Directions
Portion size: 200 grams
Yield from 20 portion recipe: 4.000 kg
Vegan
Allergens: pea, mustard
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic, Contains allergens
Carbon footprint per portion (stew 200 g and mashed potatoes 250 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.
Instructions
Slice the mushrooms. Saute the onions and mushrooms in the oil until they take on some colour. Add the garlic, tomato paste, water, vegetable bouillon powder and seasonings. Simmer for approximately 5 minutes. Add the pulled oats, oat cooking cream and diced pickles and bring to a boil. Taste to check the flavour. Avoid cooking too long so that the pulled oats don’t break apart.
Serve with boiled or mashed potatoes.
Does your kitchen use the cold preparation method? The cold preparation recipe for the pulled oats and mushroom stew can be found here.
