Ingredients
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133 g rapeseed oil
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20 g curry powder
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7 g turmeric
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445 g diced applesfrozen
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44 g vegetable bouillon powder (no gluten or cellery)
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222 g Hernis safkasuikale pea protein strips
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2,2 l water
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44 g sugar
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4 g iodised salt
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4 g ground white pepper
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18 g onion powder
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9 g soy sauce
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60 g unsweetened lemon juice
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4,5 dl water
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75 g corn starch
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4,5 dl oat cooking cream 15% gluten free
Directions
Portion size: 195 grams
Yield from 20 portion recipe: 3.900 kg
Vegan
Allergens: soy, pea
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic, Contains Soy, Contains Allergens
Carbon footprint per portion (sauce 195 g and barley/oats 195 g): 0.3 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Heat the oil in a pot. Add the curry powder, turmeric and diced apples. Saute for a moment.
Lower the heat and add the pea protein strips and vegetable stock powder. Keep stirring for a moment and gradually add in water so that the pea protein strips have time to swell up and absorb flavour.
Add the sugar, salt, white pepper, onion powder, soy sauce and lemon juice. Heat up the sauce.
Mix the cornstarch and cold water together. Mix the slurry into the sauce, stirring continuously.
Add in the oat cooking cream and heat up to serving temperature. Serve with cooked barley or oats.
