Pulled oats and mushroom stew

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 l water
80 g cold-water soluble starch
50 g rapeseed oil
100 g tomato paste
40 g Dijon mustard
40 g crushed garlic
40 g vegetable bouillon powder
10 g sugar
8 g paprika powder
5 g crushed black pepper
2 g dried thyme
1 g bay leaf
1000 g pulled oats
400 g button mushrooms canned
150 g diced pickled cucumber
300 g diced onions
3 dl oat cooking cream, 15%, gluten free

Nutritional information

393,77 kJ / 94,11 kcal
Energy
3,80 g
Fat
0,49 g
Saturated fat
5,84 g
Carbohydrates
1,14 g
Fiber
8,37 g
Protein
0,89 g
Salt
Print

Pulled oats and mushroom stew

Ingredients

Directions

Share

Portion size: 200 grams
Yield from 20 portion recipe: 4.000 kg

Vegan

Allergens: gluten, mustard
Menu labels: Vegan, Dairy-Free, 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 Climate Friendly Veggie Food recipes.

previous
Broad bean bolognaise with spaghetti
next
Ginger and spinach sauce with tofu
previous
Broad bean bolognaise with spaghetti
next
Ginger and spinach sauce with tofu