Ingredients
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2 l water
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80 g cold-water soluble starch
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50 g rapeseed oil
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100 g tomato paste
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40 g Dijon mustard
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40 g crushed garlic
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40 g vegetable bouillon powder (no gluten or cellery)
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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 oats
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400 g button mushroomscanned
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150 g diced pickled cucumber
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300 g diced onions
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3 dl oat cooking cream 15% gluten free
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.
Cold preparation instructions
Drain the mushrooms. Mix the Cold-water soluble starch with the water, whisking vigorously. Add the oil, tomato paste and seasonings. Add the pulled oats, mushrooms, pickles and onions and stir until well combined. Heat in a pot over low heat or in the oven using the combination function at 140°C (steam 50%), under a lid, stirring occasionally, until the internal temperature of the food reaches +80°C. Taste to check the flavour.
Serve with boiled or mashed potatoes.
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 Plant Foods for Climate recipes.
