Pulled oats and mushroom stew

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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
3,80 g
0,49 g
Saturated fat
5,84 g
1,14 g
8,37 g
0,89 g

Pulled oats and mushroom stew




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


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.

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