Ingredients
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800 g seitan kebab slicesVegem
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800 g kidney beanscanned
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1000 g crushed tomatoes
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100 g tomato paste
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5 dl water
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50 g rapeseed oil
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200 g diced onions
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400 g paprika stripsfrozen
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30 g crushed garlic
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20 g sugar
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2 g cumin
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1 g chilli powder
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4 g paprika powder
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4 g iodised salt
Directions
Portion size: approximately 180 grams
Yield from 20 portion recipe: 3.500 kg
Vegan
Allergens (sauce): gluten, wheat
Menu labels (sauce): Lactose-Free, Dairy-Free, Vegan, Contains garlic, Contains allergens
Carbon footprint per portion (sauce 280 g, aioli 20 g and wheat tortilla 80 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.
Cold preparation instructions
Measure all the ingredients and set aside. Rinse and drain the beans. If using frozen products, let thaw overnight in a cold room. Mix all the ingredients together. Cook in the oven under a lid using the combination function (50 % steam) at 140 °C, stirring occasionally, until the internal temperature of the food reaches +80°C. Taste to check the flavour. Serve with tortilla wraps and aioli.
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 the Plant Foods for Climate recipes.
